Syllabus

Module 1: Fundamentals of Heat Transfer
This module covers the basic concepts and principles of heat transfer, including conduction, convection, and radiation, and their importance in in food processing.

Module 2: Conduction Heat Transfer
This module covers the theory and application of conduction heat transfer in food processing, including steady-state and transient heat conduction.

Module 3: Convection Heat Transfer
This module covers the theory and application of convection heat transfer in food processing, including natural and forced convection.

Module 3: Radiation Heat Transfer
This module covers the theory and application of radiation heat transfer, including the transfer of heat by electromagnetic radiation and the use of radiation heat transfer in food processing.

Module 4: Heat Exchangers in Food Processing
This module covers the design and application of heat exchangers in food processing, including types of heat exchangers and their performance.

Module 5: Introduction to Mass Transfer
Definition of mass transfer, Fick's laws of diffusion, mechanisms of mass transfer, Molecular diffusion, Fick's first and second laws, steady-state and non-steady-state diffusion, diffusion in solids and liquids, diffusion coefficients.

Module 6: Convective mass transfer
Definition of convection, boundary layer theory, mass transfer coefficients in laminar and turbulent flow, dimensionless numbers.

Module 7: Interphase mass transfer
Definition of interphase mass transfer, mass transfer across phase boundaries, mass transfer coefficients at phase boundaries, example problems, applications of mass transfer in food industries.

To provide students with a comprehensive understanding of the basic concepts and principles of heat transfer, including conduction, convection, and radiation and fundamental principles and concepts of mass transfer in food processing.

To introduce students to the different modes of heat transfer, including steady-state and transient heat transfer, and to teach them how to analyze and solve heat transfer problems.

To develop student’s ability to design and analyze heat transfer systems, such as heat exchangers, boilers, taking into consideration factors such as heat transfer coefficients, thermal resistance, and heat transfer rate.

To teach students how to analyze and design mass transfer operations in food processing, taking into consideration factors such as food properties, heat, and mass transfer coefficients.

On Completion of the course student will be able to:
1. Understand the basic principles of heat transfer, including conduction, convection, and radiation.

2. Know the mathematical models for heat transfer, including Fourier's law of conduction, Newton's law of cooling, and the Stefan-
Boltzmann law of radiation.

3. Solve heat transfer problems involving steady-state and transient conditions, including heat conduction in solids, forced and
natural convection, and heat exchanger design.

4. Understand the concept of thermal resistance and its application in heat transfer analysis.

5. Understanding of the design and analysis of insulation systems, including materials and techniques used for thermal insulation.

6. Ability to evaluate and compare different heat transfer equipment, such as boilers, condensers, and heat exchangers, based on
efficiency and cost.

7. Gain a thorough understanding of the fundamental concepts of mass transfer, including diffusivity, mass transfer coefficients, and
mass transfer rates.

8. Develop the skills necessary to analyze and solve problems related to mass transfer.

C.P. Gupta and R. Prakash, Engineering Heat Transfer, Nem Chand & Bros

Christie J. Geankoplis, Transport Processes and Separation Process Principles (Includes Unit Operations), Prentice Hall

Warren McCabe, Julian Smith, Peter Harriott, Unit Operations of Chemical Engineering, McGraw-Hill

R.L. Earle, Unit Operations in Food Processing, NZIFST (Inc.)