Faculty of Engineering - ECTS Information Guide

Faculty of EngineeringFood Engineering

FE 304 - Mass Transfer

COURSE INTRODUCTION AND APPLICATION INFORMATION

Course Name

Mass Transfer

Code

Semester

Theory

(hour/week)

Application/Laboratory

(hour/week)

Local

Credits

ECTS

FE 304 Spring 3 0 3 7

Prerequisites None

Course Language English

Course Type Required

Course Level First Cycle

Mode of Delivery -

Teaching Methods and Techniques -

Course Coordinator -

Course Lecturer(s) * Profesör Dr. Kamile Nazan TURHAN

Course Assistants -

Course Objectives The specific objective for the student is to familiarize the tools of analytical chemistry,

concentration units and errors with their calculations, gravimetric and volmetric methods of

analysis, complex acid-base systems, comlex and precipitation reactions and titrations,

electrochemical methods

Course Learning Outcomes The students who succeeded in this course;

* will be able to describe the basic principles of mass transfer and the factors

affecting mass transfer.

* will be able to explain equal molar flux, and molar flux through stagnant and moving

layers.

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* will be able to determine diffusion coefficient using correlations.

* will be able to solve molecular diffusion with/without homogenous chemical

reactions.

* will be able to use principles of interphase mass transfer and two-resistance theory.

Course Description Fundamentals of mass transfer, differential equations of mass transfer, steady state and

transient molcular diffusion, convective mass transfer, convective mass transfer

correlations.

Course Category Core Courses

Major Area Courses X

Supportive Courses

Media and Managment Skills Courses

Transferable Skill Courses

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week16 Subjects Related Materials

1 Introduction, fundamental principles of mass transfer. Molecular diffusion,

Fick's law, diffusion coefficient

Welty, J.R., Wicks, C.E., Wilson, R.E.,

Rorrer, G. 2001. Fundamentals of

Momentum, Heat and Mass Transfer,

4rd ed., Wiley, NY. Chapter 24

2 Mass average velocity, molar average velocity, volume average velocity Incorpera, F.P., Dewitt, D.P., Bergman,

T.L., Lavine, A.S. 2011. Fundamentals of

Heat and Mass Transfer, 7th Ed., John

Wiley and Sons. Inc. NY. Chapter 14

3 Molar flux, molcular diffusion flux, convective flux Incorpera, F.P., Dewitt, D.P., Bergman,




4 Diffusion through a stagnant component Welty, J.R., Wicks, C.E., Wilson, R.E.,





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5 Diffusion through a moving component. Equimolar counter diffusion Welty, J.R., Wicks, C.E., Wilson, R.E.,




6 1st midterm

7 Differential equations of mass transfer. Initial and boundary conditions Incorpera, F.P., Dewitt, D.P., Bergman,




8 Molecular diffusion without homogenous chemical reactions Incorpera, F.P., Dewitt, D.P., Bergman,




9 Molecular diffusions with homogenous chemical reactions Incorpera, F.P., Dewitt, D.P., Bergman,




10 2nd midterm

11 Convective mass transfer Welty, J.R., Wicks, C.E., Wilson, R.E.,




12 Heat and mass transfer analogies Incorpera, F.P., Dewitt, D.P., Bergman,




13 Convective mass transfer correlations Welty, J.R., Wicks, C.E., Wilson, R.E.,




14 Interphase mass transfer, two-resistance theory Welty, J.R., Wicks, C.E., Wilson, R.E.,





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15 Overall review

16 Final exam

SOURCES

Course Notes / Textbooks Welty, J.R., Wicks, C.E., Wilson, R.E., Rorrer, G. 2001. Fundamentals of Momentum, Heat and Mass

Transfer, 4rd ed., Wiley, NY. Bölüm Welty, J.R., Wicks, C.E., Wilson, R.E., Rorrer, G. 2001.

Fundamentals of Momentum, Heat and Mass Transfer, 4rd ed., Wiley, New York.

Suggested Readings/Materials Incropera, F.P., Dewitt, D.P., Bergman, T.L., Lavine, A.S. 2011. Fundamentals of Heat and Mass

Transfer. 7th ed. John Wiley and Sons, Inc. New York.


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EVALUATION SYSTEM

Semester Activities Number Percentage of Grade

Participation 1 5

Laboratory / Application - -

Field Work - -

Quiz/Studio Critic 1 30

Portfoilo - -

Homework Assignment 1 30

Presentation/Jury - -

Project - -

Seminar/Workshop - -

Oral Exam - -

Midterm - -

Final 1 35

Total 4 100

WEIGHTING OF SEMESTER ACTIVITIES ON THE FINAL GRADE 3 65

WEIGHTING OF END-OF-SEMESTER ACTIVITIES ON THE FINAL GRADE 1 35

Total 4 100


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ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Total Workload

Course Hours (Including Exam Week: 16 x Total Hours) 16 3 48

Laboratory / Application Hours 16 - -

Study Hours Out of Class 16 5 80

Field Work - - -

Quiz / Studio Critique 1 32 32

Portfolio - - -

Homework / Assignment 1 20 20

Presentation / Jury - - -

Project - - -

Seminar / Workshop - - -

Oral Exam - - -

Midterm - - -

Final 1 30 30

Total Workload 210


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THE RELATIONSHIP BETWEEN COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS

# Program Qualifications / Outcomes * Level of Contribution

1 2 3 4 5

1 Being able to transfer knowledge and skills acquired in mathematics and science into

engineering,X

2 Being able to identify and solve problem areas related to Food Engineering, X

3 Being able to design projects and production systems related to Food Engineering, gather data,

analyze them and utilize their outcomes in practice,X

4 Having the necessary skills to develop and use novel technologies and equipment in the field

of food engineering,X

5 Being able to take part actively in team work, express his/her ideas freely, make efficient

decisions as well as working individually,X

6 Being able to follow universal developments and innovations, improve himself/herself

continuously and have an awareness to enhance the quality,X

7 Having professional and ethical awareness, X

8 Being aware of universal issues such as environment, health, occupational safety in solving

problems related to Food Engineering,X

9 Being able to apply entrepreneurship, innovativeness and sustainability in the profession,

10 Being able to use software programs in Food Engineering and have the necessary knowledge

and skills to use information and communication technologies that may be encountered in

practice (European Computer Driving License, Advanced Level),

11 Being able to gather information about food engineering and communicate with colleagues using

a foreign language ("European Language Portfolio Global Scale", Level B1)X

12 Being able to speak a second foreign language at intermediate level.

13 Being able to relate the knowledge accumulated during the history of humanity to the field of

expertise

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest


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