Fundamentals of Heat and Mass Transfer detail syllabus for Food Technology (Food Tech), 2017 regulation is taken from Anna University official website and presented for students of Anna University. The details of the course are: course code (FD8491), Category (PC), Contact Periods/week (5), Teaching hours/week (3), Practical Hours/week (2). The total course credits are given in combined syllabus.
For all other food tech 4th sem syllabus for b.tech 2017 regulation anna univ you can visit Food Tech 4th Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects. The detail syllabus for fundamentals of heat and mass transfer is as follows.”
Course Objective:
- To understand the principles and applications of heat and mass transfer operations.
Unit I
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Unit II
Heat Transfer – Convection
Newton Rikhmans law – film coefficient of heat transfer – convection – free and forced convection – dimensional analysis and its application – factors affecting the heat transfer coefficient in free and forced convection heat transfer – overall heat transfer coefficient – solving problems in heat transfer by convection.
Unit III
Heat Transfer – Heat Exchanger
Heat exchangers – parallel, counter and cross flow – evaporator and condensers – Logarithmic Mean Temperature Difference – overall coefficient of heat transfer – tube in tube heat exchanger, shell and tube heat exchanger, plate heat exchanger – applications of heat exchangers – solving problems in heat exchangers.
Unit IV
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Unit V
Mass Transfer
Mass transfer – introduction – Ficks law for molecular diffusion – molecular diffusion in gases -equimolar counters diffusion in gases and diffusion of gas A through non diffusing or stagnant B -diffusion through a varying cross sectional area and diffusion coefficients for gases – molecular diffusion in liquids, biological solutions and gels.
Course Outcome:
- To understand and apply the principles in heat transfer phenomena To understand and apply the principles in mass transfer phenomena To design heat and mass transfer equipments.
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
References:
- 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 and Richardsons Chemical Engineering, 6th Edition, Vol. I and 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 detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit Food Tech 4th Sem syllabus for 2017 Regulation.
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