Skip to main content

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
MBIELI24
Bachelor 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

Go back to top of page