Skip to main content

Fluid Mechanics and Heat TransferLaajuus (5 cr)

Code: 8B00DA81

Objective

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.

Content

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

Qualifications

Mechanics
Electrical and Thermal Physics

Assessment criteria, satisfactory (1)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Assessment criteria, good (3)

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.

Assessment criteria, 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

Enrollment

11.11.2024 - 15.01.2025

Timing

07.01.2025 - 27.04.2025

Credits

5 op

Teaching languages
  • English
Degree programmes
  • Bachelor of Engineering, Agri-food Engineering
Teachers
  • Ilmari Äijö
Scheduling groups
  • Pienryhmä 1 (Size: 0. Open UAS: 0.)
  • Pienryhmä 2 (Size: 0. Open UAS: 0.)
Student groups
  • AFE23
    Bachelor of Engineering, Agri-Food Engineering , full time studies
Education groups
  • Small group 1
  • Small group 2

Objective

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.

Content

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

Materials

Lecture materials

Teaching methods

Lectures and exercises

Student workload

Workload 135hours of which 48 hours of lectures

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Assessment criteria, good (3)

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.

Assessment criteria, 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 and criteria

Exam and assignments

Assessment criteria, good (3)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Assessment criteria, excellent (5)

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.

Assessment criteria, approved/failed

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

Qualifications

Mechanics
Electrical and Thermal Physics

Enrollment

13.11.2023 - 17.01.2024

Timing

08.01.2024 - 25.02.2024

Credits

5 op

Teaching languages
  • English
Degree programmes
  • Bachelor of Engineering, Agri-food Engineering
Teachers
  • Ilmari Äijö
Student groups
  • AFE22
    Bachelor of Engineering, Agri-Food Engineering , full time studies

Objective

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.

Content

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

Materials

Lecture materials

Teaching methods

Lectures and exercises

Student workload

Workload 135hours of which 48 hours of lectures

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Assessment criteria, good (3)

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.

Assessment criteria, 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 and criteria

Exam and assignments

Assessment criteria, good (3)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Assessment criteria, excellent (5)

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.

Assessment criteria, approved/failed

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

Qualifications

Mechanics
Electrical and Thermal Physics