{"id":2245,"date":"2023-07-24T14:48:39","date_gmt":"2023-07-24T11:48:39","guid":{"rendered":"http:\/\/www.food.ihu.gr\/?post_type=course&#038;p=2245"},"modified":"2024-09-12T12:03:10","modified_gmt":"2024-09-12T09:03:10","slug":"276-190102","status":"publish","type":"course","link":"https:\/\/www.food.ihu.gr\/en\/courses\/276-190102\/","title":{"rendered":"Physics"},"author":6,"template":"","meta":[],"semester":[10],"course_type":[76],"acf":{"code":"276-190102","semester":10,"level":"1","teaching_activities":{"activity_1":{"description":"Lectures","weekly_hrs":3,"ects":6},"activity_2":{"description":"Practical Exercises","weekly_hrs":1,"ects":""},"activity_3":{"description":"","weekly_hrs":"","ects":""},"activity_4":{"description":"","weekly_hrs":"","ects":""},"activity_5":{"description":"","weekly_hrs":"","ects":""}},"type":76,"language":"Greek","erasmus":"\u038c\u03c7\u03b9","url":"https:\/\/exams-geo.the.ihu.gr\/course\/view.php?id=207","prerequisites":"","instructors":[1405],"coordinator":"","content":"<ul>\r\n \t<li>Unit 1: Introduction to fluid mechanics\r\nPhysical properties of ideal and real fluids. Density, viscosity, compressibility, fluidity, surface tension, buoyancy, incompressibility, flow rate, shear stress, turbulence.<\/li>\r\n \t<li>Unit 2: Basic fluid statics\r\nHydrostatic pressure. Hydrostatic equation.Pascal's principle, hydraulic press. Torricelli\u2019s experiment.\r\nAtmospheric pressure measurements. Archimedes' principle and buoyancy forces. Determination of density ofsolids and liquids.Density measurement instruments.<\/li>\r\n \t<li>Unit 3: Basic dynamics offluids\r\nDynamics of ideal fluids.Equations of continuity and conservation of energy in fluids.Bernoulli\u2019s equation. Basic mechanics of real fluids. Viscosity of liquids. Determination of the viscosity coefficient. Steady and unsteady, laminar and turbulent fluid flow. Bernoulli\u2019s equation for real fluids.<\/li>\r\n \t<li>Unit 4: Introduction to heat transfer\r\nMechanisms 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.<\/li>\r\n \t<li>Unit 5: Fundamentals of phase transitions\r\nPhase changes in pure substances. Latent heat. Freezing, melting, vaporization, condensation and sublimation. Superheated steam. Thermodynamics of phase change of water.<\/li>\r\n \t<li>Unit 6: Thermodynamics of ideal gases\r\nIdeal gas laws. Conservation of energy. Enthalpy. First law of thermodynamics. Specific heats and heat capacity. Second law of thermodynamics.Ideal reversible thermodynamiccycles.<\/li>\r\n \t<li>Unit 7: Introduction to mass and energy balances\r\nThe principles of mass and energy conservation.Formulation and solution of mass and energy balances in simple processes without reactions.<\/li>\r\n<\/ul>","goals":"The course aims to achieve the following learning outcomes for students:\r\n<ul>\r\n \t<li>Acquiring knowledge in the basic physical principles that govern the physical processes during food processing.<\/li>\r\n \t<li>Application of Physics in the food industry in the form of computational exercises.<\/li>\r\n<\/ul>","skills":"<ul>\r\n \t<li>Analyzing, interpreting and synthesizing physical lawsand their applications in food industry<em>.<\/em><\/li>\r\n \t<li>Searching and analyzing information using measurements of physical quantities obtained from experimental studies.<\/li>\r\n \t<li>Promotion of analytical, creative and inductive thinking.<\/li>\r\n \t<li>Decision-making.<\/li>\r\n \t<li>Autonomous work.<\/li>\r\n \t<li>Teamwork.<\/li>\r\n<\/ul>","teaching_methods":"Face to face:\r\n<ul>\r\n \t<li>Lectures (theory and exercises) in the classroom.<\/li>\r\n<\/ul>","ict_usage":"<ul>\r\n \t<li>Lectures with PowerPoint slides using PC and projector.<\/li>\r\n \t<li>Notes, solved and unsolved problems in electronic format. Each session involved both a faculty lecture and student participationin problem-solving exercises.<\/li>\r\n \t<li>Posting course material and communicating with students on the Moodle online platform.<\/li>\r\n<\/ul>","teaching_organization":{"activity_1":{"description":"Theory and practical exercises","workload":50},"activity_2":{"description":"Independent study","workload":100},"activity_3":{"description":"","workload":""},"activity_4":{"description":"","workload":""},"activity_5":{"description":"","workload":""},"activity_6":{"description":"","workload":""}},"students_evaluation":"Evaluation methods:\r\n<ul>\r\n \t<li>Attendance at class and participation in discussions, and solving exercises in the classroomis rewarded with20% of the final grade.<\/li>\r\n \t<li>Written final exams (80% of the final grade).<\/li>\r\n<\/ul>\r\nThe evaluation criteria are presented and analyzed to the students at the beginning of the semesterand are available at the course website.","bib_textbooks":"<ol>\r\n \t<li>McCabe W., Smith J., Harriott P., \u0392\u03b1\u03c3\u03b9\u03ba\u03ad\u03c2 \u03a6\u03c5\u03c3\u03b9\u03ba\u03ad\u03c2 \u0394\u03b9\u03b5\u03c1\u03b3\u03b1\u03c3\u03af\u03b5\u03c2 \u039c\u03b7\u03c7\u03b1\u03bd\u03b9\u03ba\u03ae\u03c2, 6\u03b7 \u0388\u03ba\u03b4\u03bf\u03c3\u03b7, \u039c\u03b5\u03c4\u03ac\u03c6\u03c1\u03b1\u03c3\u03b7: \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u03a4\u03b6\u03b9\u03cc\u03bb\u03b1, \u0398\u03b5\u03c3\u03c3\u03b1\u03bb\u03bf\u03bd\u03af\u03ba\u03b7, 2003.<\/li>\r\n \t<li>Yunus A. Cengel, Michael A. Boles, \u0398\u03b5\u03c1\u03bc\u03bf\u03b4\u03c5\u03bd\u03b1\u03bc\u03b9\u03ba\u03ae \u03b3\u03b9\u03b1 \u039c\u03b7\u03c7\u03b1\u03bd\u03b9\u03ba\u03bf\u03cd\u03c2, 3<sup>\u03b7<\/sup> \u0388\u03ba\u03b4\u03bf\u03c3\u03b7, \u039c\u03b5\u03c4\u03ac\u03c6\u03c1\u03b1\u03c3\u03b7: \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u03a4\u03b6\u03b9\u03cc\u03bb\u03b1, \u0398\u03b5\u03c3\u03c3\u03b1\u03bb\u03bf\u03bd\u03af\u03ba\u03b7, 2003.<\/li>\r\n \t<li>Pitts D., Sissom L., \u039c\u03b5\u03c4\u03b1\u03c6\u03bf\u03c1\u03ac \u0398\u03b5\u03c1\u03bc\u03cc\u03c4\u03b7\u03c4\u03b1\u03c2, \u03a3\u03b5\u03b9\u03c1\u03ac Schaum, 2\u03b7 \u0388\u03ba\u03b4\u03bf\u03c3\u03b7, \u039c\u03b5\u03c4\u03ac\u03c6\u03c1\u03b1\u03c3\u03b7: \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u03a4\u03b6\u03b9\u03cc\u03bb\u03b1, \u0398\u03b5\u03c3\u03c3\u03b1\u03bb\u03bf\u03bd\u03af\u03ba\u03b7, 2001.<\/li>\r\n \t<li>Frederick J. Bueche, Eugene Hecht, \u03a0\u03b1\u03bd\u03b5\u03c0\u03b9\u03c3\u03c4\u03b7\u03bc\u03b9\u03b1\u03ba\u03ae \u03a6\u03c5\u03c3\u03b9\u03ba\u03ae, 9<sup>\u03b7<\/sup> \u0388\u03ba\u03b4\u03bf\u03c3\u03b7, \u039c\u03b5\u03c4\u03ac\u03c6\u03c1\u03b1\u03c3\u03b7: \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u039a\u03bb\u03b5\u03b9\u03b4\u03ac\u03c1\u03b9\u03b8\u03bc\u03bf\u03c2Raymond A. Serway, John W. Jewett, Jr., \u03a6\u03c5\u03c3\u03b9\u03ba\u03ae \u03b3\u03b9\u03b1 \u0395\u03c0\u03b9\u03c3\u03c4\u03ae\u03bc\u03bf\u03bd\u03b5\u03c2 \u03ba\u03b1\u03b9 \u039c\u03b7\u03c7\u03b1\u03bd\u03b9\u03ba\u03bf\u03cd\u03c2, \u03a4\u03cc\u03bc\u03bf\u03c2 \u0391\u2019, 8<sup>\u03b7<\/sup> \u0388\u03ba\u03b4\u03bf\u03c3\u03b7, \u039c\u03b5\u03c4\u03ac\u03c6\u03c1\u03b1\u03c3\u03b7: \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u039a\u03bb\u03b5\u03b9\u03b4\u03ac\u03c1\u03b9\u03b8\u03bc\u03bf\u03c2, \u0391\u03b8\u03ae\u03bd\u03b1, 2012.<\/li>\r\n<\/ol>","bib_journals":"<ol>\r\n \t<li>Journal ofExperimental Physics.<\/li>\r\n \t<li>Journal of Food Engineering.<\/li>\r\n \t<li>Journal of Food Processing &amp; Technology.<\/li>\r\n<\/ol>"},"_links":{"self":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2245"}],"collection":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course"}],"about":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/types\/course"}],"author":[{"embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/users\/6"}],"version-history":[{"count":27,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2245\/revisions"}],"predecessor-version":[{"id":5447,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2245\/revisions\/5447"}],"acf:post":[{"embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/staff\/1405"}],"acf:term":[{"embeddable":true,"taxonomy":"course_type","href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course_type\/76"},{"embeddable":true,"taxonomy":"semester","href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/semester\/10"}],"wp:attachment":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/media?parent=2245"}],"wp:term":[{"taxonomy":"semester","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/semester?post=2245"},{"taxonomy":"course_type","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course_type?post=2245"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}