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

Code: TX00EF17-3002

General information


Enrollment
02.05.2022 - 12.06.2022
Registration for the implementation has ended.
Timing
22.08.2022 - 16.12.2022
Implementation has ended.
Number of ECTS credits allocated
5 ECTS
Mode of delivery
On-campus
Unit
(2019-2024) School of Smart and Clean Solutions
Campus
Leiritie 1
Teaching languages
Finnish
Degree programmes
Biotechnology and Chemical Engineering
Teachers
Markus Räsänen
Groups
TXM21S1
Bio- ja kemiantekniikan tutkinto-ohjelma päivä
Course
TX00EF17
No reservations found for implementation TX00EF17-3002!

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
9. Matrix and balance calculation

Evaluation scale

0-5

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.

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