| Course Name | Material and Energy Balances |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| FE 211 | Fall | 2 | 2 | 3 | 6 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Required | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | ||||||
| Course Objectives | This course aims to introduce basic engineering concepts to found a basis for the engineering and food engineering to define and solve material and energy balance problems. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | Engineering concept and food engineering, basics of problem solving, material balances, gases and vapors, energy balances, simultaneous material and energy balances. |
| 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 food engineering, General methods in engineering calculations | |
| 2 | Dimensions and units, unit systems, conversion of units and dimension uniformity | Pre-reading |
| 3 | Basic and derived units Concepts of density, concentration, force, pressure, temperature. | Pre-reading, problem solving |
| 4 | Problem solving and visualization, Process and basic concepts, Types of processes, Working conditions of processes | Pre-reading, problem solving |
| 5 | Solutions of steady-state material and energy balance problems, Feed-back, recycle and purge in steady-state processes | Pre-reading, problem solving |
| 6 | 1.Midterm exam, Answers to the questions of the midterm exam | Problem solving |
| 7 | Combustion; Reactant, product, limiting reactant, excess reactant, conversion | Pre-reading, problem solving |
| 8 | Combustion; Reactant, product, limiting reactant, excess reactant, conversion | Pre-reading, problem solving |
| 9 | Concept of gas and ideal gas law | Pre-reading, problem solving |
| 10 | Concept of vapor and phase diagrams | Pre-reading, problem solving |
| 11 | 2.Midterm exam; Answers to the questions of the midterm exam | Problem solving |
| 12 | Energy, heat, heat capacity and enthalpy Steam tables | Pre-reading, problem solving |
| 13 | Heat balances in steady-state processes | Pre-reading, problem solving |
| 14 | Simultaneous mass and heat balances | Pre-reading, problem solving |
| 15 | Briefing and assessment of the course | Pre-reading |
| 16 | Final exam | Problem solving |
| Course Notes/Textbooks | Esin A., Material and Energy Balances in Food Engineering, METU Press, 1993. |
| Suggested Readings/Materials | 1. Himmeblau, D. M., (1982). Basic Principles and Calculations in Chemical Engineering, Prentice-Hall. 2. Heldman, D. R., (2002). Introduction to Food Engineering, 3rd ed., Academic Press. |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 5 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | 1 | 10 |
| Portfolio | ||
| Homework / Assignments | 1 | 10 |
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 2 | 50 |
| Final Exam | 1 | 25 |
| Total |
| Weighting of Semester Activities on the Final Grade | 75 | |
| Weighting of End-of-Semester Activities on the Final Grade | 25 | |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 2 | 32 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | 2 | |
| Study Hours Out of Class | 16 | 1 | 16 |
| Field Work | |||
| Quizzes / Studio Critiques | 1 | 15 | |
| Portfolio | |||
| Homework / Assignments | 3 | 15 | |
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 2 | 20 | |
| Final Exams | 1 | 30 | |
| Total | 210 |
| # | 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, | X | ||||
| 7 | Having professional and ethical awareness, | X | ||||
| 8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | X | ||||
| 9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, | X | ||||
| 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), | X | ||||
| 11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) | X | ||||
| 12 | Being able to speak a second foreign language at intermediate level. | X | ||||
| 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
