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Catalog Data :
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GID 211E Mass and Energy Balances
(3-0) 3
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Dimensions and units; problem
solving techniques; mass balances; properties of gases and vapors; energy
balances; simultaneous mass and energy balances.
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Prerequisites:
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None
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Language:
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English
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Textbook:
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Esin,
A. 1993. Material and Energy Balances in Food Engineering, METU Press, Ankara.
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Reference Books:
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Himmelblau,
D.M. 1996. Basic Principles and Calculations
in Chemical Engineering. 6th Ed., Prentice Hall PTR,
Singh, R.P.
and D.R. Heldman. 1993. Introduction to Food Engineering, Academic Press, San Diego.
Felder, R.M.
and R.W. Rousseau. 1999. Elementary Principles of Chemical Processes. 3rd
Ed., John Wiley and Sons, NY.
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Course Objectives :
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Provide
basic knowledge and fundamental principles for analysis of food processing
systems; educate students to use the concept of “conservation of mass and
energy” as a basis in food engineering analysis
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Topics :
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week
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Dimensions and units, problem solving techniques
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2
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Mass balances
System and operations,
physical operations
Chemical operations
Recycyle, bypass
Purge, reaction kinetics
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1
1
1
1
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Gases, vapors, liquids
Gas laws, ideal and real
gases
Gas-vapor mixtures,
psychrometric chart
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1
1
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Energy balances
Energy types, heat
capacity, enthalpy
Non-reactional systems,
phase transitions
Physical and chemical
operations
Industrial applications
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1
1
1
1
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Class Schedule :
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Classes are held in one
session per week; 3 class hours in one session.
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Contribution of course to meeting the professional component:
This course contributes to the engineering science requirement of the
curriculum.
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Typical Evaluation:
Homework
assignment: 10%
Midterm
Examinations: 50%
Final
Examination: 40%
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Relation of course to program objectives: Please see Table B.4.a and b in section B.3 of this
self-study report.
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Strategies and Actions
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Student Learning Outcomes
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ABET
Criterion 3 (a-k) & FdE (l)
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Program
Objectives
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Assessment
Methods / Metrics
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A course syllabus is prepared and followed
throughout the semester.
A textbook and a reference book are assigned to the
students at the beginning of the semester.
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Demonstrate a basic knowledge of fundamental food
engineering principles.
Demonstrate a basic knowledge of manufacturing
processes.
Demonstrate the ability to apply theoretical concepts
to practical problem solving.
Apply appropriate engineering tools and methods to
solve problems.
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a,
b, e, k, l
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1,
3
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Instruments
G, J
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Example problems are discussed in lecture hours.
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Analyze problems from different viewpoints.
Generate many potential solutions to a given
problem.
Demonstrate an understanding as to how events
interrelate with each other.
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a,
b, e, k, l
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1,
3
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Instruments
G, J
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Homework problems are assigned every week for each
student.
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Demonstrate to learn independently.
Articulate ideas clearly and concisely.
Apply logic in solving problems.
Think holistically; see the whole as well as parts.
Learn from mistakes and practices and continue
improvement.
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a,
c, e, g, i, j, k, l
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1,
2, 3, 4
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Instruments
G, K
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Individual performance is evaluated by written
examinations.
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Demonstrate the ability to identify, formulate and
solve mass and energy balance problems by applying conservation of mass and
energy concept.
Demonstrate a capacity to think one’s self.
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a,
e, i, k, l
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1,
4
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Instruments
G, J
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Prepared
By: Ass. Prof. Dr. Meral Kılıç
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Date
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January 10, 2002
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