FT5401: Heat and Mass Transfer in Food Processes Syllabus for Food Tech 4th Sem 2019 Regulation Anna University

Heat and Mass Transfer in Food Processes 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 4th Sem scheme and its subjects, do visit Food Tech 4th Sem 2019 regulation scheme. The detailed syllabus of heat and mass transfer in food processes is as follows.

Course Objective:

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Unit I

Heat Transfer – Conduction
Basic heat transfer processes – conductors and insulators – conduction – Fourier”s 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
Radiation heat transfer – concept of black and grey body – monochromatic Total emissive power- Kirchhoff”s law – Planck”s law – Stefan-Boltzmann”s 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
Vapour liquid equilibria – Raoult”s law- Principle of distillation – flash distillation, differential distillation, steam distillation, multistage continuous rectification, Number of ideal stages by Mc.Cabe -Thiele method.

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:

1. Bellaney, P.L. “Thermal Engineering”. Khanna Publishers, New Delhi, 2001.
2. Geankoplis C.J. “Transport Process and Unit Operations”. Prentice-Hall of India Private Limited, New Delhi, 1999.

References:

1. Jacob and Hawkins. “Elements of Heat Transfer”.John Willey and Sons Inc. New York, 1983.
2. EcKert, E.R.G. “Heat and Mass Transfer”. McGraw Hill Book Co., New York, 1981.
3. Holman, E.P. “Heat Transfer”. McGraw-Hill Publishing Co. New Delhi, 2001.
4. Coulson, J.M. and etal. “Coulson and Richardson”s Chemical Engineering”, 6th Edition, Vol.I and II, Butterworth – Heinman (an imprint of Elsevier), 2004.
5. 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, 2019 regulation curriculum do visit Food Tech 4th Sem subject syllabuses for 2019 regulation.

For all Food Technology results, visit Anna University Food Tech all semester results direct link.