Back>>Appendix I - Departmental Course Syllabi  
GID341 Heat Transfer
 

Catalog Data :                       

GID 341 Heat Transfer (3-0) 3

 

Fundamental information related to heat transfer; steady and unsteady heat transfer; characteristics that affect the incident in the case of forced or natural convection; the important points to be cautioned about are investigated during the phase change (boiling and condensation) and radiation heat transfer; and several topics in application (heat exchangers, energy conservation and thermal processes in food industry).

Prerequisites:

None

Language:

Turkish

Textbook:

Holman, J. P. 1992. Heat Transfer. 7th Ed., McGraw-Hill Book Co., NY.

Reference Books:

Çengel, Y. 1998. Heat Transfer: A Practical Approach, McGraw-Hill Book Co., Boston, Mass.

http://www.devres.net

Course Objectives :

During the preservation of foodstuffs, heating or cooling applications are employed in order to achieve best quality. The heat transfer knowledge is essential to handle current applications or to define novel designs of processes. The objectives of the course are as follows:

1. Develop a basic understanding on the mechanisms of heat transfer (conduction, convection and radiation),

2. Demonstrate a basic knowledge on the effects of geometry during heat transfer,

3.  Examine the effects of time: transient heat conduction,

4. Demonstrate an understanding on the application of heat exchangers in food industry and  determination of important aspects,

5.   Develop an awareness on various processes used in the food industry using fundamental heat transfer knowledge,

 

6.   Develop an understanding on the impact of engineering solutions using heat transfer knowledge.

Topics :

 

 

week

Introduction and application areas

1

Steady-state conduction

2

Unsteady state conduction

1

Principles of convection

2

Empirical and practical relations for forced-convection heat transfer

1.5

Natural convection systems

1.5

Condensation and boiling heat transfer

1

Radiation

1

Heat exchangers

1

Energy conservation in heating and cooling

1

Heat transfer applications in food industry

1

Class Schedule :

 

Classes are held in one session per week; 3 class hours in one session.

Contribution of course to meeting the professional component: This course contributes to the engineering science requirements of the topics of the department.

Relation of course to program objectives:

Strategies and Actions

Student Learning Outcomes

ABET Criterion 3 (a-k) & FdE (l)

Program Objectives

Assessment Methods / Metrics

A course syllabus is prepared and followed throughout the semester.

Text and reference books and web based sources are presented to the students in the beginning of the semester.

Lectures are based on syllabus.

Demonstrate a basic knowledge of unit operations as applied to food processing.

Demonstrate the ability to apply theoretical concepts to practical problem solving.

a, b, c, e, h, j, k

1, 2, 3

Instruments

G, J

In-class problem solving assignments are given and example problems are solved.

Analyze problems from different viewpoints.

a, b, e, h, k

1, 2, 3

Instruments

G

Homework assignments of problem sets are realized throughout computer and Internet.

Learn from mistakes and practices and continue improvement.

Demonstrate responsibility for creating own learning opportunities.

a, b, c, i, k

1, 2, 3, 4

Instruments

G, K

Open-ended problems are provided and in-class discussions are performed.

Apply logic in solving problems.

Handle unknowns or open-ended questions effectively

a, b, e, k

1, 2, 3

Instruments

G

Examples from the industry are given.

Demonstrate an awareness of how what is learned in the classroom applies to industry.

e, h, j

3

Instruments

G

Individual performance is evaluated by written examinations and homework assignments. 

Generate many potential solutions to a given problem.

Apply appropriate engineering tools and methods to solve problems.

b, e, i, k

1, 4

Instruments

G, J

Typical Evaluation:

Homework: 12%

Midterm exams: 48%

Final exam: 40%

Prepared By : Prof. Dr. Y. Onur Devres

Date : April 30, 2001