COURSE INFORMATION FORM
Course Code and Title GDM 205 ENGINEERING THERMODYNAMICS
3+0 /3
ECTS Credit 5
H+T/C
Sophomore Year / Spring Semester
Year / Semester
First Cycle
Course Level
Compulsory
Course Type
Food Engineering
Department
None
Prerequisites
Face to Face-Presentation
Teaching Method
Period (Week-Hour) 14 weeks-3 hours of lectures per week
Turkish
Course Language
Course Objective
To give information about thermodynamics to Food Engineering Students
Course Content
Laws of thermodynamics, phase changes, chemical thermodynamics and
applications of chemical reaction systems to the engineering processes
Assessment System
Semester Requirements
Number
Contribution %
1
40
Midterm Exam
Quiz
Homework
Attendance
Application
1
Total
40
Contribution to the Overall Success
Contribution of the Final Exam to
60
the Overall Success
Total
100
ECTS Workload Table Criteria
Number
Time (hour) Total Workload (hour)
14
3
42
Course Time
Outside Classroom
14
6
84
Study Time
Homework
Presentation / Seminar
Preparation
Midterm Exam
1
1
1
Project
Final Exam
1
2
2
Total Workload (hour)
129
Course ECTS Credit
5
Learning Outcomes
The student who accomplishes the course successfully;
1.Comprehends the meaning and importance of thermodynamics in production,
and the basic principles of thermodynamics.
2.Acquires theoretical and practical information of thermodynamics in the field
of Food Engineering.
3.Gets the ability to select necessary tools and techniques for examination of
materials in engineering applications.
4. Acquires the ability to use databases and other information and resources of
that, accessing to information, researching resource for this purpose.
5.Understands the basic laws of thermodynamics.
6.Defines the open and closed systems.
7.Implements the equations of thermodynamics to systems and process.
8.Examines the reactions of energy exchanges.
Course Stream
Week
Education Modules
Preliminary Documents
Studies
1.
Basic Thermodynamic Definitions
Presentation Proposed
Preparation Sources
2.
Basic Concepts of Thermodynamics,Properties Presentation Proposed
of Pure Substances
Preparation Sources
3.
Enthalpy Function
Presentation Proposed
Preparation Sources
4.
Heat Capacity and The Application
Presentation Proposed
Preparation Sources
5.
The First Law of Thermodynamics and Presentation Proposed
The Steady Flow of Process Applications
Preparation Sources
6.
Implementation of The First Law to The Ideal Presentation Proposed
Gas Operations and The Open Systems
Preparation Sources
7.
The Second Law of Thermodynamics
Presentation Proposed
Preparation Sources
8.
Mid-Term Exam
9.
Carnot Cycle and The Application Chemical Presentation Proposed
Thermodynamics, The Internal Energy of The Preparation Sources
Reaction, The Reaction Enthalpy
10.
Thermodynamics II. Law, Entropy Concept
Presentation Proposed
and Application
Preparation Sources
11.
Entropy
Changes During
Reversible and Presentation Proposed
Irreversible Process
Preparation Sources
12.
Thermodynamics III. Law, Entropy and
Presentation Proposed
Probability, Debye Equation
Preparation Sources
13.
Free Internal Energy and Free Enthalpy Functi Presentation Proposed
ons
Preparation Sources
14.
The Basic Thermodynamic Equations of Presentation Proposed
Closed Systems
Preparation Sources
15.
Maxwell Equations
Presentation Proposed
Preparation Sources
Course Sources
1.Smith, J. M. ve Van Ness H.C., Abbot M.M., 2001; Introduction to Chemical
Engineering Thermodynamics, McGraw-Hill Book Company, 6th Ed., New
York.
2.Sarıkaya, Y., 1993; Fizikokimya, Gazi Büro Kitapevi, Ankara.
Contribution of the
Course Learning Outcomes
Dep.
Course to Department
Learn.
Learning Outcomes
Outcomes
1.Comprehends the meaning and importance of thermodynamics in 1, 3
production, and the basic principles of thermodynamics.
2.Acquires theoretical and practical information of thermodynamics 3, 10
in the field of Food Engineering.
3.Gets the ability to select necessary tools and techniques for
1, 3
examination of materials in engineering applications.
4.Acquires the ability to use databases and other information
and resources of that, accessing to information, reserching
resource for this purpose.
5.Understands the basic laws of thermodynamics.
6.Defines the open and closed systems.
7.Implements the equations of thermodynamics to systems and
process.
8.Examines the reactions of energy exchanges.
Course Coordinator(s) Assist. Prof. Ali GÜNDOĞDU, Assist. Prof. Cemalettin BALTACI,
Assist. Prof. S.Beyza ÖZTÜRK SARIKAYA
4, 5
1
3
3
10