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Prerequisites
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Language of Instruction
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Turkish
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Responsible
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Prof.Dr.Baran ÖNAL ULUSOY
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Instructors
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Assistants
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Resources
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R1-Lecture Notes
R2-Assignments
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Supplementary Book
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SR1. Felder, R. M., Rousseau, R. W., (2000) Elementary Principles of Chemical Processes, 3rd ed.,John Wiley & Sons, New York,
SR2. Özkan, M., Cemeroğlu, B., Türkyılmaz, M. (2011) Gıda Mühendisliğinde Kütle ve Enerji Denklikleri, Gıda Teknolojisi Derneği Yayınları No:43, Nobel Yayın Dağıtım Tic. Ltd. Sti,
SR3. Esin, A., (2008 )Material and Energy Balances in Food Engineering (Principles, worked examples and problems), ODTÜ Basım İşliği, Ankara,
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Goals
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Content
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Basic concepts, unit systems and dimensions Concentration units, substance balance, liquids, mixtures and solutions Mass balances (processes without chemical reactions): Mass balances in physical processes such as mixing, drying, distillation, crystallization, extraction and absorption Substance balances (processes without chemical reactions ): Mass balances in physical processes such as mixing, drying, distillation, crystallization, extraction and absorption Gas-vapor mixtures: Basic concepts of air humidity, calculations for determining, increasing and decreasing air humidity Mass balances (processes involving chemical reactions): general concepts, mass balances for batch and continuous chemical reactions, equilibrium constant, degree of completion, factors affecting equilibrium constant, effect of temperature on equilibrium constant Mass balances (processes involving chemical reactions): Mass balances for combustion reactions Mass balances (chemical rea Mass balances for combustion reactions (continued) Mass balances (processes involving chemical reactions): Mass balances for systems with loopback, bypass and discharge Energy balances: General energy equation, reaction temperature and determination, reaction temperature (continued) Problem hour
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