Course Name | Thermodynamics |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
FE 251 | Fall | 2 | 2 | 3 | 5 |
Prerequisites | None | |||||
Course Language | English | |||||
Course Type | Required | |||||
Course Level | First Cycle | |||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | Problem SolvingQ&ALecture / Presentation | |||||
Course Coordinator | ||||||
Course Lecturer(s) | ||||||
Assistant(s) |
Course Objectives | Define the fundamental principles and laws of thermodynamics and apply them to simple food engineering systems |
Learning Outcomes | The students who succeeded in this course;
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Course Description | Definition of thermodynamics and its fields of use; open and closed systems; properties of pure substances; the first law of thermodynamics and related concepts (temperature, reversibility, work, and heat); second law of thermodynamics and entropy; chemical reaction thermodynamics; chemical equillibrium and phase equilibrium |
Related Sustainable Development Goals |
| Core Courses | |
Major Area Courses | X | |
Supportive Courses | ||
Media and Managment Skills Courses | ||
Transferable Skill Courses |
Week | Subjects | Required Materials |
1 | Introduction to thermodynamics and basic concepts | Çengel, YA; Boles, MA, “Thermodynamics: An Engineering Approach (8th Edition in SI Units)”, McGraw-Hill Education, New York, USA, 2015. Chapter 1 |
2 | Forms of energy and energy transfer by heat and work, general concepts of bio-heat transfer | • Çengel, YA; Boles, MA, “Thermodynamics: An Engineering Approach (8th Edition in SI Units)”, McGraw-Hill Education, New York, USA, 2015. Chapter 2 • Truskey, GA; Yuan, F; Katz, DF, ‘‘Transport Phenomena in Biological Systems (2nd Edition)’’, Pearson Prentice Hall Bioengineering, New Jersey, USA, 2010. Chapter 17 |
3 | The first law of thermodynamics, conservation and conversion of energy | Çengel, YA; Boles, MA, “Thermodynamics: An Engineering Approach (8th Edition in SI Units)”, McGraw-Hill Education, New York, USA, 2015. Chapter 2 |
4 | Properties of pure substances, phase-change processes | Çengel, YA; Boles, MA, “Thermodynamics: An Engineering Approach (8th Edition in SI Units)”, McGraw-Hill Education, New York, USA, 2015. Chapter 3 |
5 | Property tables and equations of state | Çengel, YA; Boles, MA, “Thermodynamics: An Engineering Approach (8th Edition in SI Units)”, McGraw-Hill Education, New York, USA, 2015. Chapter 3 |
6 | Energy analysis of closed systems, internal energy, enthalpy and specific heat | Çengel, YA; Boles, MA, “Thermodynamics: An Engineering Approach (8th Edition in SI Units)”, McGraw-Hill Education, New York, USA, 2015. Chapter 4 |
7 | Mass and energy analysis of open systems, conservation of mass, flow work and energy of a flowing fluid | Çengel, YA; Boles, MA, “Thermodynamics: An Engineering Approach (8th Edition in SI Units)”, McGraw-Hill Education, New York, USA, 2015. Chapter 5 |
8 | Midterm | |
9 | Chemical kinetics and reaction mechanisms, reaction rate laws and stoichiometry | • Truskey, GA; Yuan, F; Katz, DF, ‘‘Transport Phenomena in Biological Systems (2nd Edition)’’, Pearson Prentice Hall Bioengineering, New Jersey, USA, 2010. Chapter 10 • H. Scott Fogler, ‘‘Elements of Chemical Reaction Engineering’’, 3rd Edition, Prentice Hall International, New Jersey, USA, 1999. Chapter 3 |
10 | First order reactions, second order irreversible reactions, reversible reactions, material balances and mass transfer upon biochemical interactions. | • Truskey, GA; Yuan, F; Katz, DF, ‘‘Transport Phenomena in Biological Systems (2nd Edition)’’, Pearson Prentice Hall Bioengineering, New Jersey, USA, 2010. Chapter 10 • H. Scott Fogler, ‘‘Elements of Chemical Reaction Engineering’’, 3rd Edition, Prentice Hall International, New Jersey, USA, 1999. Chapter 3 |
11 | Fundamentals of enzymatic reaction, enzyme kinetics, derivation of Michaelis-Menten kinetics | • Truskey, GA; Yuan, F; Katz, DF, ‘‘Transport Phenomena in Biological Systems (2nd Edition)’’, Pearson Prentice Hall Bioengineering, New Jersey, USA, 2010. Chapter 10 • H. Scott Fogler, ‘‘Elements of Chemical Reaction Engineering’’, 3rd Edition, Prentice Hall International, New Jersey, USA, 1999. Chapter 7 |
12 | Chemical reaction thermodynamics | Çengel, YA; Boles, MA, “Thermodynamics: An Engineering Approach (8th Edition in SI Units)”, McGraw-Hill Education, New York, USA, 2015. Chapter 15 |
13 | The second law of thermodynamics | Çengel, YA; Boles, MA, “Thermodynamics: An Engineering Approach (8th Edition in SI Units)”, McGraw-Hill Education, New York, USA, 2015. Chapter 6 |
14 | The concept of entropy | Çengel, YA; Boles, MA, “Thermodynamics: An Engineering Approach (8th Edition in SI Units)”, McGraw-Hill Education, New York, USA, 2015. Chapter 7 |
15 | Semester Review | |
16 | Final Exam |
Course Notes/Textbooks | Çengel, YA; Boles, MA, “Thermodynamics: An Engineering Approach (8th Edition in SI Units)”, McGraw-Hill Education, New York, USA, 2015. ISBN: 978-981-4595-29-2. |
Suggested Readings/Materials | Truskey, GA; Yuan, F; Katz, DF, ‘‘Transport Phenomena in Biological Systems (2nd Edition)’’, Pearson Prentice Hall Bioengineering, New Jersey, USA, 2010. ISBN: 978-0130422040. H. Scott Fogler, ‘‘Elements of Chemical Reaction Engineering’’, 3rd Edition, Prentice Hall International, New Jersey, USA, 1999. ISBN: 0-13-973785-5. |
Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | 1 | 20 |
Presentation / Jury | ||
Project | ||
Seminar / Workshop | ||
Oral Exam | ||
Midterm | 1 | 40 |
Final Exam | 1 | 40 |
Total |
Weighting of Semester Activities on the Final Grade | 2 | 60 |
Weighting of End-of-Semester Activities on the Final Grade | 1 | 40 |
Total |
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Course Hours (Including exam week: 16 x total hours) | 16 | 4 | 64 |
Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
Study Hours Out of Class | 14 | 2 | 28 |
Field Work | |||
Quizzes / Studio Critiques | |||
Portfolio | |||
Homework / Assignments | 5 | 4 | |
Presentation / Jury | |||
Project | |||
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 1 | 18 | |
Final Exams | 1 | 20 | |
Total | 150 |
# | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | X | ||||
2 | Being able to identify and solve problem areas related to Food Engineering, | X | ||||
3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | X | ||||
4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, | X | ||||
5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, | X | ||||
6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, | |||||
7 | Having professional and ethical awareness, | |||||
8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | |||||
9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, | |||||
10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), | |||||
11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) | |||||
12 | Being able to speak a second foreign language at intermediate level. | |||||
13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest