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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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Asst. Prof. Deniz BAS
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Instructors
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Assistants
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Resources
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R1. Çengel, Y. (2009) Akışkanlar Mekaniği, Güven Yayınları.
R2. Uysal, B. Z. (2006) Akışkanlar Mekaniği, Alp Yayınevi.
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Supplementary Book
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SR1. McCabe J.H, Smith C.J., Harriot H, (2005) Unit Operations of Chemical Engineering, (7th Ed.) McGraw Hill Book Co.
SR2. Geankoplis C.J. (1993) Transport Processes and Unit Operations, (3rd Ed.) Prentice Hall International Editions.
SR3. Peker S. & Helvacı Ş.Ş. (2006) Akışkanlar Mekaniği (2.Baskı), Literatür Yayıncılık.
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Goals
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Fluid mechanics consists of basic principles on momentum transfer which are crucial in Food Engineering Unit Operations in general. In this course, fluids and flows systems are examined by the engineering approach. It is aimed that students learn the basic principles of fluid mechanics and make practice in real food systems by solving related problems.
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Content
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Dimensions, units, viscosity, shear stress, newtonian fluids, pressure, fluid statics, dynamics, conversation of mass and energy, momentum, Bernoulli Equation, internal flow, Reynolds number, laminar, turbulant, friction factor, Moody, turbomachinary
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