2 Sem

Course Objective

This course will impart knowledge about fundamentals of heat and mass transfer and its application in food industry. By the end of the course students will be able to understand Conduction, convection, radiation, heat transfer during boiling and condensation to learn about the design of heat exchangers and understand the principles of mass transfer.

Course Outcomes:

By the end of the course students will be able to gain knowledge on

1. Heat transfer, Stefan Boltzmann constant, overall heat transfer coefficient, one dimensional steady stateconduction,Theory, Fourier’s law etc.

2. Concept of electrical analogy and its applications

3. Heat transfer through composite walls and insulated pipelines, through slab, sphere, cylinder with uniform heat generation, etc.

4. Concept of Nusselt’s number, Prandtl number, Reynold’s number,Grashoff number, some important empirical relations used for determination of heat transfer coefficient

5. Heat exchangers design and application in food industry