1. FE-601
Heat and Mass Transfer
3(2-1)
Heat Transfer: Thermodynamics and heat transfer, engineering heat transfer, heat and other
forms of energy, laws of thermodynamics, heat transfer mechanisms, and fundamentals of heat
conduction, convection and thermal radiation.
Principles of convective, conductive and radioactive heat transfer, shell balances concerning heat
transfer, heat transfer coefficient correlations, boiling and condensation, thermal design of heat
exchangers, transient heat transfer, a summary of vector and tensor notation.
Equations of change for isothermal systems, macroscopic balances for isothermal systems,
analytic and approximate solutions to equations of mass, momentum and energy transport,
interphase momentum, heat, and mass transfer.
General principles of heat transfer: Conductive, thermal conductivity, methods for thermal
process evaluation, experimental methods for food sterilization, analytical and numerical
solution of steady and unsteady state conduction problems, thermal methods in food processing.
Mass Transfer: Introduction, analogy between heat and mass transfer, mass diffusion, boundary
conditions, steady mass diffusion through a wall, transient mass diffusion, diffusion in moving
medium, mass convection, simultaneous heat and mass transfer. Fundamentals of heat transfer,
principles of conduction, convection and radiation, empirical model the evaluation of heat
transfer coefficients.
Heat transfer operations in food engineering with emphasis on heat exchange in non-newtonian
flow, boiling and condensation, evaporation and concentration, pasteurization and sterilization,
cooking and cooling, freezing,
Principles of diffusion, mass transfer in turbulent flow, mass transfer theories, general principles
of stage wise and continuous contacting operations, applications to absorption and distillation.
Practicals
1. Method heat transfer;
2. Measurement of heat transfer by different methods;
3. Study of boiling and convection heat transfer;
4. Plate heat exchanger thermal processing;
5. Experiments related to heat transfer from food products;
6. Study of convection, conduction and radiation
Suggested Readings
1. Çengel, Y.A, 2nd Edition-2003, Heat Transfer-A Practicals Approach, McGraw Hill, USA.
2. Henderson, S.M. 1986. Agricultural Process Engineering. The AVI Publishing Company,
Inc. Westport, Connecticut. USA.