Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

FACULTY OF ENGINEERING & ARCHITECTURE / GM-201 - FOOD ENGINEERING

Code: GM-201 Course Title: ENERGY AND MASS BALANCES Theoretical+Practice: 3+0 ECTS: 4
Year/Semester of Study 2 / Fall Semester
Level of Course 1st Cycle Degree Programme
Type of Course Compulsory
Department FOOD ENGINEERING
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer NESİMİ AKTAŞ (naktas@nevsehir.edu.tr)
Name of Lecturer(s)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
Teaching the design of energy and material balances in various systems, requied terms and calculations for the design of these balances.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 Students will be able to constitute the energy and mass balances.. PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
 		Examination
LO-2 Students will be able to explain the applications of the energy and mass balances in food engineering. PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
 		Examination
LO-3 Students will be able to solve the energy and mass balance problems. PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
 		Examination
LO-4 Students will be able to constitute the block diagrams. PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
 		Examination
LO-5 Students will be able to explain the applications of By-pass and Re-cycle processes in food engineering. PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
 		Examination
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
Explanations for measure, units, unit systems, Pressure, Temperature, Concentration and composition. Batch, semi-continuous and continuous operations; Material balances of various systems; Material balances in operations with chemical reactions, Burning and stack gas calculations of fuel-oil, Systems including recycle, by-pass and purge, Some properties of gases, vapors, liquids and solids, Energy balances for open and closed systems.
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Dimensions and units, conversion of units Lecture, question and answer
2 Technique of problem solving, block diagram representation of a process, system, basis, type of processes, operational conditions Lecture, question and answer
3 Component balances Lecture, question and answer
4 Tie component balances Lecture, question and answer
5 Open system for physical operations at steady state Lecture, question and answer
6 Open system with consumption and/or generation Lecture, question and answer
7 System with re-cycle, by-pass and purge Lecture, question and answer
8 mid-term exam
9 Energy balances, definition of general terms Lecture, question and answer
10 Enthalpy changes without phase change Lecture, question and answer
11 Enthalpy changes associated with phase transition Lecture, question and answer
12 Selected industrial applications of material and energy balances, heat exchangers Lecture, question and answer
13 Evaporation Lecture, question and answer
14 Psychrometry Lecture, question and answer
15 Dehydration Lecture, question and answer
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Aktas, N. 2005. Material and Energy Balances Textbook. Ataturk University Agricultural Faculty Food Engineering Department, Erzurum.
2 Esin, A., “Material and Energy Balances in Food Engineering”, METU Press, Ankara, (1993). Toledo, R.T., “Fundamentals of Food Process Engineering”, AVI Publishing Co., Westport Conn., (1980).
Required Course instruments and materials

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 8 1 40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project
final exam 16 2 60

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 3 14 42
Outside Class
       a) Reading 2 14 28
       b) Search in internet/Library 0
       c) Performance Project 3 3 9
       d) Prepare a workshop/Presentation/Report 0
       e) Term paper/Project 0
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 1 10 10
mid-term exam 1 1 1
Own study for final exam 2 10 20
final exam 2 1 2
0
0
Total work load; 112