
| Course Code | : FE201 |
| Course Type | : Required |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : English |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 4 |
Mass and Energy Balances is a fundamental engineering course. The aim of the course is to teach students the techniques for formulating and analyzing mass and energy balances under various operating units and conditions. Through a variety of problems, students will develop the ability to understand and formulate problems, and apply these skills to real processes. In this way, students are expected to reach a level where they can approach new process designs with an engineering perspective, apply mass and energy balances, and evaluate the results.
After introducing fundamental concepts such as measurement and units, unit systems, pressure, temperature, concentration, and composition, the course covers problem-solving techniques; mass balances in open-system physical processes; mass balances in open systems involving chemical reactions; gas-vapor relationships; the phase diagram of water; equilibrium; vapor pressure; partial pressure; saturation; partial saturation and humidity concepts; formulation of the general energy balance; enthalpy changes without phase transitions; enthalpy changes during phase transitions; and formulation of the general energy balance in systems involving chemical reactions.
| Assoc. Prof. Fatih Mehmet YILMAZ |
| 1. | Gaining the ability to identify, formulate, and solve mass and energy balance problems. |
| 2. | Developing the skill to understand and apply the logic of problem formulation and solution. |
| 3. | Learning the main concepts and how this knowledge is applied to solve basic heat and mass balance problems related to a food process. |
| 4. | Acquiring knowledge of food processing terminology and the fundamental applications of food processing methods through solving various related problems. |
| 5. | Recognizing the importance of mass and energy balances in food processing. |
| 1. | DERS KİTABI: 1. Esin, A., 1993. Material and Energy Balances in Food Engineering, METU, Ankara, 419 pp |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 3 | 3 | 84 |
| Midterm Examination | 1 | 4 | 2 | 6 |
| Final Examination | 1 | 8 | 2 | 10 |
| TOTAL WORKLOAD (hours) | 100 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 4 | 5 | 3 | 4 | 3 | 2 | 1 | ||||
OÇ-2 | 3 | 4 | 5 | 3 | 3 | 3 | 2 | 4 | |||
OÇ-3 | 3 | 4 | 3 | 3 | 3 | 3 | 4 | ||||
OÇ-4 | 3 | 4 | 3 | 3 | 3 | 2 | 2 | 3 | |||
OÇ-5 | 4 | 4 | 3 | 3 | 3 | 2 | 2 | 3 | |||