Heat Transfer and Fluid Mechanics in Food EngineeringLaajuus (5 ECTS)

Objective

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.

Content

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
6. Hydromechanics
7. Bernoulli equation
8. Piping systems and components

Assessment criteria, satisfactory (1)

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.

Assessment criteria, good (3)

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.

Assessment criteria, excellent (5)

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.

Assessment criteria, approved/failed

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.