Heat and Mass transfer in Food Processes detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna University official website and presented for the Food Tech students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Food Technology 4th Sem scheme and its subjects, do visit Food Tech 4th Sem 2021 regulation scheme. The detailed syllabus of heat and mass transfer in food processes is as follows.
Course Objectives:
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Unit I
HEAT TRANSFER – CONDUCTION 12 Basic heat transfer processes – conductors and insulators – conduction – Fouriers law of heat conduction – thermal conductivity and thermal resistance – linear heat flow – heat transfer through homogenous wall, composite walls, radial heat flow through cylinders and sphere – solving problems in heat transfer by conduction.
Unit II
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Unit III
HEAT TRANSFER – RADIATION AND HEAT EXCHANGER 12 Radiation heat transfer – concept of black and grey body – monochromatic Total emissive power-Kirchhoffs law – Plancks law – Stefan-Boltzmanns law -Heat exchangers – parallel, counter and cross flow- Logarithmic Mean Temperature Difference – overall coefficient of heat transfer in shell and tube heat exchanger for food products.
Unit IV
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Unit V
MASS TRANSFER – DISTILLATION 12 Vapour liquid equilibria – Raoults law- Principle of distillation – flash distillation, differential distillation, steam distillation, multistage continuous rectification, Number of ideal stages by Mc.Cabe -Thiele method.
Course Outcomes:
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Text Books:
- Bellaney, P.L. Thermal Engineering. Khanna Publishers, New Delhi, 2001.
- Geankoplis C.J. Transport Process and Unit Operations. Prentice-Hall of India Private Limited, New Delhi, 1999.
Reference Books:
- Jacob and Hawkins. Elements of Heat Transfer.John Willey and Sons Inc. New York, 1983.
- EcKert, E.R.G. Heat and Mass Transfer. McGraw Hill Book Co., New York, 1981.
- Holman, E.P. Heat Transfer. McGraw-Hill Publishing Co. New Delhi, 2001.
- Coulson, J.M. and etal. Coulson & Richardsons Chemical Engineering, 6th Edition, Vol.I & II, Butterworth – Heinman (an imprint of Elsevier), 2004.
- McCabe, W.L., J.C. Smith and P.Harriot Unit Operations of Chemical Engineering,6th Edition, McGraw Hill, 2003.
For detailed syllabus of all other subjects of Food Technology, 2021 regulation curriculum do visit Food Tech 4th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.