Course Details
Subject {L-T-P / C} : FP6231 : Advanced Heat and Mass Transfer { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Dr. Sushil Kumar Singh
Syllabus
Heat Transfer: Introductory concepts, modes of heat transfer, thermal conductivity of materials, measurement. General differential equation of conduction. One dimensional steady state conduction through plane and composite walls, tubes and spheres with and without heat generation. Electrical analogy. Insula-tion materials, critical thickness of insulation. Fins, Free and forced convection. Newton’s law of cool-ing, heat transfer coefficient in convection. Dimensional analysis of free and forced convection. Useful non dimensional numbers and empirical relationships for free and forced convection. Equation of lam-inar boundary layer on flat plate and in a tube. Laminar forced convection on a flat plate and in a tube. Combined free and forced convection. Introduction. Absorptivity, reflectivity and transmissivity of ra-diation. Black body and monochromatic radiation, Planck’s law, Stefan-Boltzman law, Kirchoff’s law, grey bodies and emissive power, solid angle, intensity of radiation. Radiation exchange between black surfaces,
geometric configuration factor. Heat transfer analysis involving conduction, convection and radiation by networks. Types of heat exchangers, fouling factor, log mean temperature difference, heat exchanger performance, transfer units. Heat exchanger analysis restricted to parallel and counter flow heat exchangers. Mass transfer: Molecular diffusion, Fick’s law, diffusion in solids, liquids and gases, heat and mass transfer analogy.
Course Objectives
- To learn the concepts of heat and mass transfer in food processing operations.
Course Outcomes
Students will be able to learn and explain various modes of heat and mass transfer operations in food processing industry.
Essential Reading
- Gupta and Prakash, Engineering Heat transfer, Nemchand and Brothers
- A K Datta, Biological and Bioenvironmental Heat and Mass Transfer, CRC Press
Supplementary Reading
- J.G. Brennan, Food Processing Handbook, WILEY-VCH Verlag GmbH & Co
- Christie J. Geankoplis, Transport Processes and Separation Process Principles (Includes Unit Operations), Prentice Hall India Learning Private Limited