Courses

Physics

General

Course Contents

  • Unit 1: Introduction to fluid mechanics
    Physical properties of ideal and real fluids. Density, viscosity, compressibility, fluidity, surface tension, buoyancy, incompressibility, flow rate, shear stress, turbulence.
  • Unit 2: Basic fluid statics
    Hydrostatic pressure. Hydrostatic equation.Pascal’s principle, hydraulic press. Torricelli’s experiment.
    Atmospheric pressure measurements. Archimedes’ principle and buoyancy forces. Determination of density ofsolids and liquids.Density measurement instruments.
  • Unit 3: Basic dynamics offluids
    Dynamics of ideal fluids.Equations of continuity and conservation of energy in fluids.Bernoulli’s equation. Basic mechanics of real fluids. Viscosity of liquids. Determination of the viscosity coefficient. Steady and unsteady, laminar and turbulent fluid flow. Bernoulli’s equation for real fluids.
  • Unit 4: Introduction to heat transfer
    Mechanisms of energy transport. Heat transfer in solids. Conduction coefficient of materials. Conductive heat transfer. Transfer of heat in liquids. Heat transferby convection. Thermal radiation heat transfer.
  • Unit 5: Fundamentals of phase transitions
    Phase changes in pure substances. Latent heat. Freezing, melting, vaporization, condensation and sublimation. Superheated steam. Thermodynamics of phase change of water.
  • Unit 6: Thermodynamics of ideal gases
    Ideal gas laws. Conservation of energy. Enthalpy. First law of thermodynamics. Specific heats and heat capacity. Second law of thermodynamics.Ideal reversible thermodynamiccycles.
  • Unit 7: Introduction to mass and energy balances
    The principles of mass and energy conservation.Formulation and solution of mass and energy balances in simple processes without reactions.

Educational Goals

The course aims to achieve the following learning outcomes for students:

  • Acquiring knowledge in the basic physical principles that govern the physical processes during food processing.
  • Application of Physics in the food industry in the form of computational exercises.

General Skills

  • Analyzing, interpreting and synthesizing physical lawsand their applications in food industry.
  • Searching and analyzing information using measurements of physical quantities obtained from experimental studies.
  • Promotion of analytical, creative and inductive thinking.
  • Decision-making.
  • Autonomous work.
  • Teamwork.

Teaching Methods

Face to face:

  • Lectures (theory and exercises) in the classroom.

Use of ICT means

  • Lectures with PowerPoint slides using PC and projector.
  • Notes, solved and unsolved problems in electronic format. Each session involved both a faculty lecture and student participationin problem-solving exercises.
  • Posting course material and communicating with students on the Moodle online platform.

Teaching Organization

ActivitySemester workload
Theory and practical exercises50
Independent study100
Total150

Students Evaluation

Evaluation methods:

  • Attendance at class and participation in discussions, and solving exercises in the classroomis rewarded with20% of the final grade.
  • Written final exams (80% of the final grade).

The evaluation criteria are presented and analyzed to the students at the beginning of the semesterand are available at the course website.

Recommended Bibliography

  1. McCabe W., Smith J., Harriott P., Βασικές Φυσικές Διεργασίες Μηχανικής, 6η Έκδοση, Μετάφραση: Εκδόσεις Τζιόλα, Θεσσαλονίκη, 2003.
  2. Yunus A. Cengel, Michael A. Boles, Θερμοδυναμική για Μηχανικούς, 3η Έκδοση, Μετάφραση: Εκδόσεις Τζιόλα, Θεσσαλονίκη, 2003.
  3. Pitts D., Sissom L., Μεταφορά Θερμότητας, Σειρά Schaum, 2η Έκδοση, Μετάφραση: Εκδόσεις Τζιόλα, Θεσσαλονίκη, 2001.
  4. Frederick J. Bueche, Eugene Hecht, Πανεπιστημιακή Φυσική, 9η Έκδοση, Μετάφραση: Εκδόσεις ΚλειδάριθμοςRaymond A. Serway, John W. Jewett, Jr., Φυσική για Επιστήμονες και Μηχανικούς, Τόμος Α’, 8η Έκδοση, Μετάφραση: Εκδόσεις Κλειδάριθμος, Αθήνα, 2012.

Related Research Journals

  1. Journal ofExperimental Physics.
  2. Journal of Food Engineering.
  3. Journal of Food Processing & Technology.