Fluid Mechanics and Heat Transfer (5 cr)
Code: 8B00BT46-3011
General information
- Enrollment
- 22.04.2025 - 03.09.2025
- Registration for the implementation has begun.
- Timing
- 25.08.2025 - 14.12.2025
- The implementation has not yet started.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 0 cr
- Virtual portion
- 5 cr
- Mode of delivery
- Distance learning
- Unit
- SeAMK Food Processing and Biotechnology
- Campus
- SeAMK Seinäjoki, Frami
- Teaching languages
- Finnish
- Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
- Teachers
- Jukka-Pekka Aalto
- Scheduling groups
- Pienryhmä 1 (Size: 50 . Open UAS : 0.)
- Pienryhmä 2 (Size: 50 . Open UAS : 0.)
- Groups
-
MBIELI24Bachelor of Engineering, Food Processing and Biotechnology, Part-time studies
- Small groups
- Small group 1
- Small group 2
- Course
- 8B00BT46
Evaluation scale
1-5
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
Videos, assignments and laboratory excercises
Student workload
Total work load of the course: 135 h
- of which scheduled studies: 10 h
- of which autonomous studies: 125 h
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.
Qualifications
Mechanics and thermodynamics or Physics 1