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Course Information

Course Information

Course Title	Code	Semester	L+U Hour	Credits	ECTS
MASS AND ENERGY BALANCES	FDE201		0 + 0	3.0	7.0

Prerequisites

None

Language of Instruction	English
Course Level	Graduate Degree
Course Type	Compulsory
Mode of delivery
Course Coordinator
Instructors
Assistants
Goals	Units and dimensions in food engineering and mass and energy balances related to food engineering
Course Content	Units and dimensions; dimensional equations; concentrations, force, pressure and temperature; systems, flow diagrams of systems, mass balances in steady-state systems and recycle, purge and bypass conditions; gaseous and steams; moisture and saturation; heat, work, potential energy, kinetic energy, internal energy, enthalpy, heat capacity, sensible heat, heat of fusion and vaporization; energy balances in steady-state systems; steam tables; psychrometric charts
Learning Outcomes	1) Applies the conversion between English Engineering, SI and metric systems 2) .Explains the some important physical properties of foods, such as concentration, density, temperature, pressure and viscosity 3) .Gains the skills for drawing flow diagrams 4) .Uses mass balance equations in the calculation of the substances during the mixing of various substances in formulations as well as the calculation of yield. 5) .Uses mass balance equations in the preparations of fruit juice/nectars and jams/marmalades; drying, concentration, dilution, crystallization and extraction of foods. 6) .Calculates the specific heats of solids, liquids and gaseous by using the equations. 7) .Finds the enthalpies of saturated and superheated steams used for the heating of foods by using the steam tables and finds the required enthalpies. 8) .Solves the energy balance equations for the various food processes.