Principles of Thermodynamics detailed syllabus for Food Technology (Food Tech) for 2019 regulation curriculum has been taken from the Anna Universities 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 3rd Sem scheme and its subjects, do visit Food Tech 3rd Sem 2019 regulation scheme. The detailed syllabus of principles of thermodynamics is as follows.
Course Objective:
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Unit I
Basic Concepts
Basic concepts – concept of continuum, comparison of microscopic and macroscopic approach.Path and point functions. Intensive and extensive, Total and specific quantities.System and their types.Thermodynamic Equilibrium State, path and process. Quasistatic, reversible and irreversible processes. Heat and work transfer, definition and comparison, sign convention. Displacement work and other modes of work.P-V diagram.
Unit II
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Unit III
Properties of Pure Substance and Steam Power Cycle
Formation of Steam and its Thermodynamic Properties, P-V, P-T, T-V, T-S, H-S Diagrams. P-V-T Surface. Use of Steam Table and Mollier Chart.Determination of Dryness Fraction. Application of I and II Law for Pure Substances. Ideal and Actual Rankine Cycles, Cycle Improvement Methods -Reheat and Regenerative Cycles, Economiser, Preheater, Binary and Combined Cycles.
Unit IV
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Unit V
Gas Mixtures and Psychrometry
Mole and Mass fraction, Dalton”s and Amagat”s Law. Properties of gas mixture – Molar mass, gas constant, density, change in internal energy, enthalpy, entropy and Gibbs function. Psychrometric properties, Psychrometric charts. Property calculations of air vapour mixtures by using chart and expressions. Psychrometric process – adiabatic saturation, sensible heating and cooling, humidification, dehumidification, evaporative cooling and adiabatic mixing. Simple Applications
Course Outcome:
For the complete syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier..
Text Books:
- Nag P. K. Thermodynamics, 2005. 5thedition,Tata Mc Graw Hill, New Delhi. 2001.
- EthirajanRathakrishnan. Fundamentals of Engineering Thermodynamics. (PHI). 2010.
- Y. Cengel and M. Boles, Thermodynamics – An Engineering Approach, Tata McGraw Hill,7th Edition, 2011.
- Chattopadhyay, P, “Engineering Thermodynamics”,2nd Ed. Oxford University Press, 2014.
- Venkatesh. A, “Basic Engineering Thermodynamics”, Universities Press (India) Limited, 2007.
- E. Rathakrishnan, “Fundamentals of Engineering Thermodynamics”, 2nd Edition, Prentice Hall of India Pvt. Ltd, 2006.
- Van Wylen and Sonntag, “Classical Thermodynamics”, Wiley Eastern, 1987.
For detailed syllabus of all other subjects of Food Technology, 2019 regulation curriculum do visit Food Tech 3rd Sem subject syllabuses for 2019 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.