Thermodynamics

BS FST 308

Dr. Rafiq Ahmad

Assistant Professor
School of Food and Agricultural
Sciences, UMT.
<General Introduction to
the course>

WELCOME
Outlines
The followings are the learning objectives of lecture part 1:

CLO 1.1: General Introduction to the course

 Alignment of Program learning objectives and course learning
objectives
 Course learning outcomes
 Grade evaluation criteria
 Recommended books

CLO 1.2: Other rules and attendance policy during the semester
 Program Learning Objectives (PLOs)
Students graduating with a B.Sc. Food Science & Technology degree would be
able to:
1. Explain the basic principles of food and its multidisciplinary scope
2. Describe the physical, chemical, and biological properties of food and their
effects on food safety, sensory and nutritional quality.
3. Apply analytical techniques to characterize composition and to identify
physical, chemical and biological changes in foods.
4. Explain the effects of food processing, engineering, preservation,
packaging, and storage on food safety and quality.
5. Identify the importance of food laws and regulations in ensuring safety and
quality of foods.
 Program Learning Objectives (PLOs)
6. Conduct applied research, and use statistical tools in experimental design and
data analysis

7. Apply acquired knowledge to real world situations in food systems,

components, products and processes

8. Apply critical thinking to professional problems

9. Develop organizational, team work, and leadership skills

10. Demonstrate professional skills and thoughts of ethical, society, integrity, and
respect for diversity

11. Demonstrate preparedness for continued reflective practice and lifelong

learning relevant to careers in food science.
Course learning Objectives
1. Introduction to thermodynamics and where do you meet it? What can you
solve or calculate with it?
2. Different thermodynamic terms and recognize units involved with the basic
concepts of heat.
3. Perform calculations on problems involving temperature scales, expansion of
solids, liquids, and gases, calorimetry, heat transfer by conduction, the gas
laws, and the thermodynamic processes.
4. Construct pressure versus volume diagrams for the various thermodynamic
processes.
5. Calculate the heat released and the air required during the combustion of
fuels.
6. State the first law of thermodynamics and apply them to thermodynamic
processes.
6
 Course learning Outcomes (CLOs)
1. Be able to explain the term thermodynamics and where do we use thermodynamics
in food processing
2. Be able to define terms and recognize units involved with the basic concepts of heat
3. Be able to perform calculations on problems involving temperature scales, expansion
of solids, liquids, and gases, calorimetry, heat transfer by conduction, the gas laws,
and the thermodynamic processes. Construct pressure versus volume diagrams for
the various thermodynamic processes.
4. Be able to state the first law of thermodynamics and apply them to thermodynamic
processes
5. Be able to explain the concept of calorimetry and working principle of calorimeter and
7
differential scanning calorimetry
Recommended books
1. Yunus A. Cengel, Michael A. Boles. 2016. Thermodynamics, An
Engineering Approach Eighth Edition in SI units

2. Eastop, T. D. 2004. Applied thermodynamics for engineering and

technologists (5th ed.) Pearson Education Singapore

3. Sontagg, R. E. and G. J. Van Wylen. 2010. Fundamentals of

thermodynamics (7th ed.), John Willey and Sons, Inc. New York, USA

4. Muthuraman, S. 2011. Engineering Thermodynamics: Study of

Thermodynamic Properties and Applications. VDM Publishing

8
Evaluation criteria
Marks Evaluations Marks in % age

Assignment + report 10 %

Class Participation 5%

Presentation + quality of slides 5%

Quizzes (2) 15%

Mid Exam 20 %

Lab 20 (5+5+10)

Final Exam 35
9
Class rules and attendance policy
 No leave application policy

 80% attendance is minimum required for final exam approval

 Attendance will be marked in first 5 minutes. The student who will be

later, he will mark absent

 All announcement will be uploaded on LMS in time

 Late submission of assignment, quiz and/or presentation will not be
accepted
 No mobile activity in the class (Mobile should be switched off during
the lecture) 10
Counselling hours
Location Tuesday Wednesday Friday

Counseling hours 11:00-12:30 11:00-12:30 11:00-12:30

11
Question??????

Thanks