FDE201 MATERIAL AND ENERGY BALANCES
| Course Code: | 5730201 |
| METU Credit (Theoretical-Laboratory hours/week): | 4 (4.00 - 0.00) |
| ECTS Credit: | 7.0 |
| Department: | Food Engineering |
| Language of Instruction: | English |
| Level of Study: | Undergraduate |
| Course Coordinator: | Prof.Dr. BEHİÇ MERT |
| Offered Semester: | Fall and Spring Semesters. |
Course Objectives
Educate students to identify, formulate and solve mass and energy balance equations in order to apply the concept of “conservation of mass and energy” as the fundamental tool of engineering analysis. In this respect the subject serves as a basis to more elaborate and specific treatments of the same principles in thermodynamics, transport phenomena and food processing
Course Content
Systems of units and dimensions. Material balances for processes with and without chemical reaction. Gases and vapors, saturation and humidity. Energy balance, physical and chemical heat effects, use of steam tables. Simultaneous material and energy balances. Engineering ethics, responsibilities, health and safety considerations.
Course Learning Outcomes
Students will
- become aware of the concept of “conservation of mass and energy” as the fundamental tool of engineering analysis
- be able to identify, formulate and solve mass and energy balance problems
- learn the key concepts and how to apply this knowledge in order to solve basic material and energy balance problems for a food process
- gain awareness of the importance of mass and energy balance for food processing
Program Outcomes Matrix
| Contribution | |||||
| # | Program Outcomes | No | Yes | ||
| 1 | An ability to identify, formulate, and solve complex engineering problems by applying principles of engineering, science, and mathematics | ✔ | |||
| 2 | An ability to apply engineering design to produce solutions that meet specified needs with consideration of public health, safety, and welfare, as well as global, cultural, social, environmental, and economic factors | ✔ | |||
| 3 | An ability to communicate effectively with a range of audiences | ✔ | |||
| 4 | An ability to recognize ethical and professional responsibilities in engineering situations and make informed judgments, which must consider the impact of engineering solutions in global, economic, environmental, and societal contexts | ✔ | |||
| 5 | An ability to function effectively on a team whose members together provide leadership, create a collaborative and inclusive environment, establish goals, plan tasks, and meet objectives | ✔ | |||
| 6 | An ability to develop and conduct appropriate experimentation, analyze and interpret data, and use engineering judgment to draw conclusions | ✔ | |||
| 7 | An ability to acquire and apply new knowledge as needed, using appropriate learning strategies | ✔ | |||