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GID 212 - Thermodynamics

Course Objectives

Thermodynamics can be defined as the science of energy and conversion of energy to each other. Every engineering application related with the interactions between energy and mass is subjected to thermodynamics to a certain extent. Energy and mass transfers are widely used in food processes. The courses which examine in detail these processes need fundamental knowledge in thermodynamics. The objectives of the course are as follows:
1. Demonstrate an understanding of the concepts related to energy and mass balance.
2. Demonstrate an understanding of the term of efficiency.
3. Apply fundamental knowledge on humid air where it is used as a medium during drying and preservation of foodstuffs.
4. Understand of vapor power and refrigeration cycles that are employed in food industry.
5. Apply thermodynamics to evaluate the processes.

Course Description

Basic concepts in thermodynamics; properties of pure substances, the first law of thermodynamics in open and closed systems, definitions and processes related with humid air (psychrometry), the entropy and its importance in thermodynamics, the second law of thermodynamics in open and close systems, vapor power and refrigeration cycles, application of heat pumps in food industry.

Course Coordinator
Yusuf Onur Devres
Fatma Ebru Fıratlıgil
Course Language
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