COURSE INTRODUCTION AND APPLICATION INFORMATION

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
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;
  • will be able to explain fundamental concepts like system and surroundings
  • will be able to distinguish between open and closed systems
  • will be able to explain the zeroth, first, and second laws of thermodynamics
  • Write and energy balance on open and closed systems
  • will be able to calculate the work done by or on the system
  • will be able to use the concept of entropy for practical calculations
  • will be able to analyze chemical reactions from a thermodynamics point of view
  • will be able to perform chemical equilibrium and phase equilibrium calculations
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 equilibrium and phase equilibrium
Related Sustainable Development Goals

 



Course Category

 Core Courses
X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Required Materials
1 Introduction to thermodynamics and basic principles Çengel, YA; Boles, MA, “Thermodynamics: An Engineering Approach (7th edition)”, McGraw-Hill, Singapore ISBN: 978-007-131111-3, Chapter 1
2 Energy, heat, and work Çengel, YA; Boles, MA, “Thermodynamics: An Engineering Approach (7th edition)”, McGraw-Hill, Singapore ISBN: 978-007-131111-3, Chapter 2
3 First law of thermodynamics Çengel, YA; Boles, MA, “Thermodynamics: An Engineering Approach (7th edition)”, McGraw-Hill, Singapore ISBN: 978-007-131111-3, Chapter 2
4 Properties of pure substances Çengel, YA; Boles, MA, “Thermodynamics: An Engineering Approach (7th edition)”, McGraw-Hill, Singapore ISBN: 978-007-131111-3, Chapter 3
5 Properties of pure substances (continued) Çengel, YA; Boles, MA, “Thermodynamics: An Engineering Approach (7th edition)”, McGraw-Hill, Singapore ISBN: 978-007-131111-3, Chapter 3
6 Midterm examination
7 Closed system energy balance Çengel, YA; Boles, MA, “Thermodynamics: An Engineering Approach (7th edition)”, McGraw-Hill, Singapore ISBN: 978-007-131111-3, Chapter 4
8 Open system mass and energy balance Çengel, YA; Boles, MA, “Thermodynamics: An Engineering Approach (7th edition)”, McGraw-Hill, Singapore ISBN: 978-007-131111-3, Chapter 5
9 Second law of thermodynamics Çengel, YA; Boles, MA, “Thermodynamics: An Engineering Approach (7th edition)”, McGraw-Hill, Singapore ISBN: 978-007-131111-3, Chapter 6
10 Entropy Çengel, YA; Boles, MA, “Thermodynamics: An Engineering Approach (7th edition)”, McGraw-Hill, Singapore ISBN: 978-007-131111-3, Chapter 7
11 Midterm examination
12 Chemical reaction thermodynamics Çengel, YA; Boles, MA, “Thermodynamics: An Engineering Approach (7th edition)”, McGraw-Hill, Singapore ISBN: 978-007-131111-3, Chapter 15
13 Chemical reaction thermodynamics (continued) Çengel, YA; Boles, MA, “Thermodynamics: An Engineering Approach (7th edition)”, McGraw-Hill, Singapore ISBN: 978-007-131111-3, Chapter 15
14 Chemical equilibrium and phase equilibrium Çengel, YA; Boles, MA, “Thermodynamics: An Engineering Approach (7th edition)”, McGraw-Hill, Singapore ISBN: 978-007-131111-3, Chapter 16
15 Preparation for the final exam
16 Preparation for the final exam
Course Notes/Textbooks

Çengel, YA; Boles, MA, “Thermodynamics: An Engineering Approach (7th edition)”, McGraw-Hill, Singapore     ISBN: 978-007-131111-3
Suggested Readings/Materials

Moran, MJ; Shapiro, HN; Boettner, DD; Bailey, MB, “Principles of Engineering Thermodynamics (8th edition), Wiley, Singapore    ISBN: 978-1-118-96088-2

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques
1
10
Portfolio
Homework / Assignments
2
20
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterm
1
30
Final Exam
1
40
Total

Weighting of Semester Activities on the Final Grade
7
65
Weighting of End-of-Semester Activities on the Final Grade
1
35
Total

ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Workload
Course Hours
(Including exam week: 16 x total hours)
16
3
48
Laboratory / Application Hours
(Including exam week: 16 x total hours)
16
Study Hours Out of Class
16
2
32
Field Work
Quizzes / Studio Critiques
1
Portfolio
Homework / Assignments
2
4
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterms
1
15
Final Exams
1
20
    Total
123

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
 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.
13

Being able to relate the knowledge accumulated during the history of humanity to the field of expertise

 X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest