| Course Name | Mass Transfer |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| FE 304 | Spring | 3 | 0 | 3 | 7 |
| 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 | The specific objective for the student is to familiarize the tools of analytical chemistry, concentration units and errors with their calculations, gravimetric and volmetric methods of analysis, complex acid-base systems, comlex and precipitation reactions and titrations, electrochemical methods |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | Fundamentals of mass transfer, differential equations of mass transfer, steady state and transient molcular diffusion, convective mass transfer, convective mass transfer correlations. |
| Related Sustainable Development Goals | |
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| Core Courses | |
| Major Area Courses | X | |
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction, fundamental principles of mass transfer. Molecular diffusion, Fick's law, diffusion coefficient | Welty, J.R., Wicks, C.E., Wilson, R.E., Rorrer, G. 2001. Fundamentals of Momentum, Heat and Mass Transfer, 4rd ed., Wiley, NY. Chapter 24 |
| 2 | Mass average velocity, molar average velocity, volume average velocity | Incorpera, F.P., Dewitt, D.P., Bergman, T.L., Lavine, A.S. 2011. Fundamentals of Heat and Mass Transfer, 7th Ed., John Wiley and Sons. Inc. NY. Chapter 14 |
| 3 | Molar flux, molcular diffusion flux, convective flux | Incorpera, F.P., Dewitt, D.P., Bergman, T.L., Lavine, A.S. 2011. Fundamentals of Heat and Mass Transfer, 7th Ed., John Wiley and Sons. Inc. NY. Chapter 14 |
| 4 | Diffusion through a stagnant component | Welty, J.R., Wicks, C.E., Wilson, R.E., Rorrer, G. 2001. Fundamentals of Momentum, Heat and Mass Transfer, 4rd ed., Wiley, NY. Chapter 26 |
| 5 | Diffusion through a moving component. Equimolar counter diffusion | Welty, J.R., Wicks, C.E., Wilson, R.E., Rorrer, G. 2001. Fundamentals of Momentum, Heat and Mass Transfer, 4rd ed., Wiley, NY. Chapter 27 |
| 6 | 1st midterm | |
| 7 | Differential equations of mass transfer. Initial and boundary conditions | Incorpera, F.P., Dewitt, D.P., Bergman, T.L., Lavine, A.S. 2011. Fundamentals of Heat and Mass Transfer, 7th Ed., John Wiley and Sons. Inc. NY. Chapter 14 |
| 8 | Molecular diffusion without homogenous chemical reactions | Incorpera, F.P., Dewitt, D.P., Bergman, T.L., Lavine, A.S. 2011. Fundamentals of Heat and Mass Transfer, 7th Ed., John Wiley and Sons. Inc. NY. Chapter 14 |
| 9 | Molecular diffusions with homogenous chemical reactions | Incorpera, F.P., Dewitt, D.P., Bergman, T.L., Lavine, A.S. 2011. Fundamentals of Heat and Mass Transfer, 7th Ed., John Wiley and Sons. Inc. NY. Chapter 14 |
| 10 | 2nd midterm | |
| 11 | Convective mass transfer | Welty, J.R., Wicks, C.E., Wilson, R.E., Rorrer, G. 2001. Fundamentals of Momentum, Heat and Mass Transfer, 4rd ed., Wiley, NY. Chapter 28 |
| 12 | Heat and mass transfer analogies | Incorpera, F.P., Dewitt, D.P., Bergman, T.L., Lavine, A.S. 2011. Fundamentals of Heat and Mass Transfer, 7th Ed., John Wiley and Sons. Inc. NY. Chapter 6 |
| 13 | Convective mass transfer correlations | Welty, J.R., Wicks, C.E., Wilson, R.E., Rorrer, G. 2001. Fundamentals of Momentum, Heat and Mass Transfer, 4rd ed., Wiley, NY. Chapter 29 |
| 14 | Interphase mass transfer, two-resistance theory | Welty, J.R., Wicks, C.E., Wilson, R.E., Rorrer, G. 2001. Fundamentals of Momentum, Heat and Mass Transfer, 4rd ed., Wiley, NY. Chapter 30 |
| 15 | Overall review | |
| 16 | Final exam |
| Course Notes/Textbooks | Welty, J.R., Wicks, C.E., Wilson, R.E., Rorrer, G. 2001. Fundamentals of Momentum, Heat and Mass Transfer, 4rd ed., Wiley, NY. Bölüm Welty, J.R., Wicks, C.E., Wilson, R.E., Rorrer, G. 2001. Fundamentals of Momentum, Heat and Mass Transfer, 4rd ed., Wiley, New York. |
| Suggested Readings/Materials | Incropera, F.P., Dewitt, D.P., Bergman, T.L., Lavine, A.S. 2011. Fundamentals of Heat and Mass Transfer. 7th ed. John Wiley and Sons, Inc. New York. |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 5 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | 1 | 30 |
| Portfolio | ||
| Homework / Assignments | 1 | 30 |
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | ||
| Final Exam | 1 | 35 |
| Total |
| Weighting of Semester Activities on the Final Grade | 3 | 65 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 35 |
| Total |
| 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 | 5 | 80 |
| Field Work | |||
| Quizzes / Studio Critiques | 1 | 32 | |
| Portfolio | |||
| Homework / Assignments | 1 | 20 | |
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | |||
| 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, | |||||
| 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) | 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 | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
