Fluid mechanics and heat transfer
| Structure Type: | Course |
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| Code: | KA03BPRTE10 |
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| Type: | Compulsory |
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| Level: | Bachelor |
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| Credits: | 5.0 points |
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| Responsible Teacher: | Alarinta, Jarmo |
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| Language of Instruction: | Finnish |
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Course Implementations, Planned Year of Study and Semester
| Curriculum | Semester | Credits | Start of Semester | End of Semester |
| BIOEL-2015 |
2 autumn |
5.0 |
2016-08-01 |
2016-12-31 |
| BIOEL-2016 |
2 autumn |
5.0 |
2017-08-01 |
2017-12-31 |
Learning Outcomes
Upon competition of the course, students will
- understand the more important issues involved in rheology and heat transfer technology. They will also be familiar with design criterias and common devices associated with these areas, such as valves, pumps and heat exchangers
- be able to evaluate the importance of the material properties with design of food process systems
- be able to calculate simple process equipment dimensions and equipment choices.
Student's Workload
Total work load of the course: 130 h
- of which scheduled studies: 64 h
- of which autonomous studies: 66 h
Prerequisites / Recommended Optional Courses
Physics 1
Contents
Mass and energy balances
Fluid dynamics engineering
- Pressure loss in pipes
- Types of valves
- Types of pumps
- Dimensions of valves and pumps
Heat transfer engineering
- Theory of heat transfer
- Heat exchangers and their dimensions
- Heat transfer unit operations in food sector
- Refrigeration technology
Recommended or Required Reading
To be annouced at the beginning of the course, lecture's notes
Assessment Criteria
Satisfactory (1...2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Good (3...4): The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Excellent (5): The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Assessment Methods
The grade for the course comprises two parts: two final exams (80 %) and calculations (20 %). Both parts must be successfully completed to receive a grade for the course.
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