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ENGINEERING FACULTY / FOOD ENGINEERING / GDM3005 - HEAT TRANSFER AND THERMAL PROCESSES
GENERAL INFORMATION ABOUT THE COURSE
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Practical
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Turkish Name of the Course
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Course Objective
Understand heat conduction mechanisms. Calculate and analyze heat transfer. Model heat transfer problems in real systems. Design energy efficient systems. Optimize heat control for sustainability, comfort and safety in engineering.
Brief Content of the Course
Fundamentals of heat transfer, principles of conduction, convection and radiation, heat transfer coefficients and empirical models, heat transfer mechanisms and processes in food engineering, heat transfer in fluids, boiling and liquefaction, evaporation, concentration, pasteurization, sterilization, cooking, cooling and freezing processes. Sustainable use of heat energy.
Prerequisites
Course Objectives
Course Objectives
1
1. To understand basic principles of fluids and heat transfer
2
2. To able to define, formulate, reduce and use basic equaitons to solve heat transfer problems
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Basic Vocational Courses
Expertise /Field Courses