Fluid technology and heat transfer technology

Structure Type: Course
Code: KC03BE40024
Type: Compulsory
Level: Bachelor
Credits: 5.0 points
Responsible Teacher: Viljanmaa, Marita
Language of Instruction: Finnish

Course Implementations, Planned Year of Study and Semester

Curriculum  Semester  Credits  Start of Semester  End of Semester
BIOEL-2013   2 autumn   5.0   2014-09-01   2014-12-31  
RAK-2013LVI   2 autumn   5.0   2014-09-01   2014-12-31  
BIOEL-2014   2 autumn   5.0   2015-08-01   2015-12-31  
RAK-2014LVI   2 autumn   5.0   2015-08-01   2015-12-31  

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

Sähkö- ja lämpöoppi

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
- Refrigeration technology

Recommended or Required Reading

To be annouced at the beginning of the course, lecture's notes

Mode of Delivery / Planned Learning Activities and Teaching Methods

Lectures, calculations and homework

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.

Work Placement

None

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