{"id":6025,"date":"2020-02-10T02:57:55","date_gmt":"2020-02-10T02:57:55","guid":{"rendered":"https:\/\/www.inspirenignite.com\/up\/heat-mass-transfer-ft-4th-sem-syllabus-for-aktu-b-tech-2019-20-scheme\/"},"modified":"2020-07-20T07:17:47","modified_gmt":"2020-07-20T07:17:47","slug":"heat-mass-transfer-ft-4th-sem-syllabus-for-aktu-b-tech-2019-20-scheme","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/up\/heat-mass-transfer-ft-4th-sem-syllabus-for-aktu-b-tech-2019-20-scheme\/","title":{"rendered":"Heat & Mass Transfer FT 4th Sem Syllabus for AKTU B.Tech 2019-20 Scheme"},"content":{"rendered":"

Heat & Mass Transfer detail syllabus for Food Technology (Ft), 2019-20 scheme is taken from AKTU<\/a> official website and presented for AKTU students. The course code (KFT401), and for 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.<\/p>\n

For all other ft 4th sem syllabus for b.tech 2019-20 scheme aktu you can visit FT 4th Sem syllabus for B.Tech 2019-20 Scheme AKTU Subjects<\/a>. The detail syllabus for heat & mass transfer is as follows.<\/p>\n

Unit I<\/h4>\n

For the complete syllabus, results, class timetable and more kindly download iStudy<\/a>. It’s a lightweight, easy to use, no images, no pdfs platform to make student’s life easier.<\/b><\/p>\n

Unit II<\/h4>\n
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  1. Radiation: Basic laws of heat transfer by radiation, Absorptivity, reflectivity and transmissivity, black, white and grey body, emissive power and emissivity, laws of radiation-Planck, Stefan-Boltzmann, Wien’s displacement, Kirchhoff’s law.<\/li>\n
  2. Introduction to Heat Transfer Equipments: Classification of heat exchangers, Double pipe, Shell & tube and Plate type heat exchanger, Evaporators.<\/li>\n<\/ol>\n

    Unit III<\/h4>\n
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    1. Diffusion: Classification of mass transfer operation, choice of separation method, Definition of molecular and eddy diffusion,<\/li>\n
    2. Ficks first law of diffusion, Concept of N & J Flux, Diffusion coefficient, Dependence of diffusion coefficient on temperature, pressure and composition.<\/li>\n
    3. Mass Transfer Coefficients: Mass transfer in laminar and turbulent regions, F and k type mass transfer coefficients, Film, Penetration and surface renewal theories.<\/li>\n<\/ol>\n

      Unit IV<\/h4>\n

      For the complete syllabus, results, class timetable and more kindly download iStudy<\/a>. It’s a lightweight, easy to use, no images, no pdfs platform to make student’s life easier.<\/b><\/p>\n

      Unit V<\/h4>\n
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      1. Crystallization: Crystallization, Crystallization equipment, Classification of crystallizers<\/li>\n
      2. Theories of crystallization, Factors governing nucleation and crystal growth rates, controlled growth of crystal.<\/li>\n<\/ol>\n

        Course Objectives:<\/h4>\n

        This course is designed to introduce a basic study of the phenomena of heat and mass transfer, to develop methodologies for solving a wide variety of practical engineering problems, and to provide useful information concerning the performance and design of particular systems and processes used in food processing operations.<\/p>\n

        Course Outcomes:<\/h4>\n

        After successful completion of the course the students will be able to:<\/p>\n