Course Information

Course Name	Turkish	Isı Aktarımı
	English	Heat Transfer
Course Code	GID 341	Credit	Lecture (hour/week)	Recitation (hour/week)	Laboratory (hour/week)
Semester	5	3	3	-	-
Course Language		Turkish
Course Coordinator		Fatma Ebru Fıratlıgil
Course Objectives		During the preservation of foodstuffs, heating or cooling applications are employed in order to achieve best quality. The heat transfer knowledge is essential to handle current applications or to define novel designs of processes. The objectives of the course are as follows: 1. Develop a basic understanding on the mechanisms of heat transfer (conduction, convection and radiation), 2. Demonstrate a basic knowledge on the effects of geometry during heat transfer, 3. Examine the effects of time: transient heat conduction, 4. Demonstrate an understanding on the application of heat exchangers in food industry and determination of important aspects, 5. Develop an awareness on various processes used in food industry with fundamental heat transfer knowledge, 6. Develop an understanding on the impact of engineering solutions using heat transfer knowledge.
Course Description		Fundamental information related to heat transfer; steady and unsteady heat transfer; characteristics that affect the incident in the case of forced or natural convection; the important points to be cautioned about are investigated during the phase change (boiling and condensation) and radiation heat transfer; and several topics in application (heat exchangers, energy conservation and thermal processes in food industry).
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