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Course Description Course Name : Heat And Mass Transfer Course Code : IG 206 Course Type : Compulsory Level of Course : First Cycle Year of Study : 2 Course Semester : Spring (16 Weeks) ECTS : 4 Name of Lecturer(s) : Asst.Prof.Dr. ARİF ÖZBEK Learning Outcomes of the Course : 1) is able to understand the differential equations and boundary conditions in conduction heat transfer 2) is able to calculate the heat transfer from plane, cylindrical and spherical objects 3) to calculate the heat transfer from fins 4) is able to understand the importance of the dimensionless number for free and forced convective heat transfer 5) is able to to understand the similarities between heat and mass transfer Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Enable the students to gain the ability to solve practical problems equipping them with information about a variety of heat transfer. Course Contents : Basic definitions, conduction heat transfer, heat transfer from fins, convection heat transfer, dimensionless numbers in convective heat transfer, mass transfer Language of Instruction : English Work Place : Classroom   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Introduction and basic definitions Read the related topics in the lecture notes and reference books Lecturing 2 Conduction heat transfer Read the related topics in the lecture notes and reference books Lecturing 3 Boundary and initial conditions in conduction heat transfer Read the related topics in the lecture notes and reference books Lecturing 4 Conduction with theraml energy generation Read the related topics in the lecture notes and reference books Lecturing 5 Heat transfer from fins Read the related topics in the lecture notes and reference books Lecturing 6 Convective heat transfer and dimensionless numbers Read the related topics in the lecture notes and reference books Lecturing 7 Velocity and thermal boundary layers for laminar and turbulent flows Read the related topics in the lecture notes and reference books Lecturing 8 Laminar and turbulent flow over an isothermal plate Read the related topics in the lecture notes and reference books Lecturing 9 Midterm exam 10 Internal flow heat transfer Read the related topics in the lecture notes and reference books Lecturing 11 Constant heat flux and constant surface temperatures in internal flow Read the related topics in the lecture notes and reference books Lecturing 12 Free convection heat transfer Read the related topics in the lecture notes and reference books Lecturing 13 Dimensionless numbers in free convection Read the related topics in the lecture notes and reference books Lecturing 14 Mass transfer Read the related topics in the lecture notes and reference books Lecturing 15 Mass diffusion Read the related topics in the lecture notes and reference books Lecturing 16/17 Final exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Heat Transfer: A Practical Approach, 2nd ed.(Si Unit), Authors:Yunus A. Çengel, Publisher:McGraw-Hill Education 2003  Introduction to Heat Transfer 6th Edition, Writers: Theodore L. Bergman, Adrienne S. Lavine, Frank P. Incropera, Davıd P. Dewitt, Copyright © 2011, by John Wiley & Sons, Inc. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 1 40 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Gains the ability to use knowledge and skills in his/her field. 3 2 Improve a process-based system using the methods of measurement and evaluation 4 3 Has knowledge in the fields of basic science, engineering and food science and technology 4 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 3 5 Researches and analyzes complex systems using scientific methods 4 6 Uses objective and subjective methods to evaluate food quality and interprets the results 2 7 Selects and uses modern technical systems in food engineering and technology applications 3 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 3 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 4 10 Complies with teamwork 4 11 Analytically and critically evaluates the learned information. 4 12 Knows the necessity of lifelong learning. 4 13 Communicates effectively and healthily in the relevant field and uses communication technologies 4 14 Knows a foreign language at a level to follow the literature about foods and communicate 5 15 is respectful of professional ethics 4 16 Has ability to plan, implement and develop a food process 3 17 Knows the legislation and management systems related to foods 3 18 Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development 5 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 2 28     Out of Class Study (Preliminary Work, Practice) 16 4 64 Assesment Related Works     Homeworks, Projects, Others 1 4 4     Mid-term Exams (Written, Oral, etc.) 1 2 2     Final Exam 1 2 2 Total Workload: 100 Total Workload / 25 (h): 4 ECTS Credit: 4