Mass Transfer Operations Food Tech 5th Sem Syllabus for Diploma BTEUP 2018

Mass Transfer Operations detail BTEUP Diploma syllabus for Food Technology, effective from 2018, is collected from BTEUP 2017 Syllabus official website and presented for diploma students. The course details such as exam duration, Teaching Hr/week, Practical Hr/week, Total Marks, internal marks, theory marks, duration and credits do visit complete sem subjects post given below. The syllabus PDFs can be downloaded from official website.

For all other food tech 5th sem bteup diploma syllabus 2018 you can visit Food Tech 5th Sem BTEUP Diploma Syllabus 2018 Subjects. The detail syllabus for mass transfer operations is as follows.

Rationale:

It is the further step absorption, distillation, operation, humidification industry. The subject have of Unit Operation deals with the gas boiling point diagrams, extraction and drying processes in chemical experiments as well, to be aware of the facts involved in actual process.

DETAILED CONTENTS

1. DIFFUSION:

Definition of diffusion, Rate of diffusion in Mass Transfer, Fick’s law, diffusion in the gas phase-Equimolecular counter diffusion, diffusion through a stationary gas (Stefan’s Law), Mass. Transfer Coefficient. Film theory and penetration theory of Mass Transfer, Diffusion in solids. Derivation of the following relations.

1. l/KG.a = l/kG.a + m/kL.a
2. l/KL.a = l/kL.a + l/m.kG.a

2. ABSORPTION:

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3. DISTILLATION:

Various distillation methods:-

1. Equilibrium or flash distillation .
2. Differential distillation
3. Batch distillation.
4. Vacuum and Steam distillation.
5. Azeotropic and Extractive distillation.

Types of distillation columns:-

1. Perforated plate or sieve plate column
2. Bubble cap plate column

Vapor liquid equilibrium diagram, Raoult’s law; Relative volatility, constant boiling mixtures, equilibirium diagram and construction of equilibrium diagram, Fractionating column calculation- Heat & material balance, Reflux ratio, equilibrium plate, Location of feed plate. Sub cooled reflux; effect of reflux ratio, Total reflux, Minimum reflux ratio Entrainment; Mc-Cable Thiele diagram-section above and below feed plate; Intersection of operating line. Location of q-line, optimum reflux ratio, calculation of no. of equilibrium plate by Mc-Cable Thiele diagram. Overall plate efficiency.

4. EXTRACTION :

1. Applications of this operation.
2. Choice of solvent.
3. Steps of extraction operation
4. Solid Liquid extraction, construction and description of
1. Moving Bed-Basket type oil seed extractor or Bollman extractor.
2. Rotocel extractor.

Liquid extractor; description and construction of

3. Mixer settler extraction system.
4. Perforated plate and baffle towers.

5. HUMIDIFICATION:

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6. DRYING

General drying behaviour-Critical moisture content, equilibrium moisture content: Discription and construction of dryer.

1. Tray dryer.
2. Screen conveyor dryer.
3. Rotary dryer.

NOTE: At Least One Question From Each Topic.

Reference Books:

1. Mass Transfer Operation by R. Treybal
2. Chemical Engineering Vol. II by Richardson & Coulson
3. Unit Operation of Chemical Engineering by Mc Cabe & Smith

HEAT & MASS TRANSFER LAB.

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For detail syllabus of all other subjects of BE Food Tech, effective from 2018 do visit Food Tech 5th Sem BTEUP syllabus for 2018.

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