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PHT 630 / AE 630 HEAT AND MASS TRANSFER                                                                               (3L+0P) I

Objective
To acquaint and equip the students with the principles of heat and mass transfer and its applications in food processing.

Theory

UNIT I
Modes of heat and: uni- and multi-directional heat conduction; principles of conservation; boundary layer and turbulence: momentum and energy equations;

UNIT II
Convective heat transfer in food processing systems involving laminar and turbulent flow heat transfer in boiling liquids, heat transfer between fluids and solid foods.

UNIT III
Radiative heat transfer and its governing laws, its applications in food processing.

UNIT IV
Mass transfer; heat and mass transfer analogy; molecular diffusion of fluids; mass transfer operations; absorption; adsorption; extraction-exchange and leaching.

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