Heat Transfer and Fluid Mechanics in Food Engineering TX00DL03-3002 24.08.2020-20.12.2020 5 credits(TXM19S1, ...)+-
Learning outcomes of the course
The student knows and understands the basic concepts of heat transfer and fluid mechanics, so that s/he can solve key problems of the area, use her/his knowledge in later studies and future occupations.
1. Mass and energy balances
2. Key terms in heat transfer and fluid mechanics
3. Modes of heat transfer
4. Overall heat transfer coefficient
5. Properties of fluids
7. Bernoulli equation
8. Piping systems and components
The student will demonstrate familiarity with the knowledge base and core content of the field, and knows how to search for information in a diverse array of information sources.
The student is able to use the concepts and knowledge of the field coherently.
The student is able to search for information and to critically evaluate sources of information.
The student is able to expertly use the concepts and knowledge of the field, as well as to justify the use of information sources. The student is able to justify actions on the basis of research data or reports.