FD3403 Subject code belongs to the Anna University, B.Tech Food Technology Semester IV syllabus. In this article, we discuss the syllabus of the Heat And Mass Transfer In Food Processes subject. We hope it helps the students prepare for the academic exams.
The following article, FD3403 – Heat And Mass Transfer In Food Processes Syllabus assists the students in thorough preparation for theory examinations. We include the detailed syllabus along with the expertise referred textbooks and references. Students can easily get information regarding the heat and mass transfer in food processes syllabus, we add every concept to each unit. You can follow the information and prepare well if you have any doubts regarding the syllabus of this subject. You can comment below. Aplustopper.com will be available as soon as possible. Hope this information is useful. Don’t forget to share this information with your classmates.
If you want to know more about the syllabus of B.Tech Food Technology Syllabus connected to an affiliated institution’s four-year undergraduate degree program. We provide you with a detailed Year-wise, semester-wise, and Subject-wise syllabus in the following link B.Tech Food Technology Syllabus Anna University, Regulation 2021.
Aim Of Objectives:
The course aims to enable the students to
- Learn the principles and applications of heat and mass transfer operations in food industries.
- Understand the mechanisms and concept of heat transfer effectively.
- Investigate the mass transfer operational approaches.
FD3403 – Heat And Mass Transfer In Food Processes Syllabus
Unit I: Heat Transfer – Conduction
Basic heat transfer processes – conductors and insulators – conduction – Fourier’s law of heat conduction – thermal conductivity and thermal resistance – linear heat flow – heat transfer through homogenous wall, composite walls, radial heat flow through cylinders and sphere – solving problems in heat transfer by conduction.
Unit II: Heat Transfer – Convection
Heat transfer – convection – free and forced convection – factors affecting the heat transfer coefficient in free and forced convection heat transfer – overall heat transfer coefficient – solving problems in foods.
Unit III: Heat Transfer – Radiation And Heat Exchanger
Radiation heat transfer – concept of black and grey body – monochromatic Total emissive power – Kirchhoff’s law – Planck’s law – Stefan-Boltzmann’s law –Heat exchangers – parallel, counter and cross flow- Logarithmic Mean Temperature Difference – overall coefficient of heat transfer in shell and tube heat exchanger for food products.
Unit IV: Mass Transfer – Diffusion, Evaporation And Concentration
Unit operations in food processing –conservation of mass and energy – overall view of an engineering process-dimensions and units – dimensional and unit consistency – dimensionless ratios-evaporation – definition – liquid characteristics – single and multiple effect evaporation performance of evaporators and boiling point elevation – capacity – economy and heat balance types of evaporators – once through and circulation evaporators – short tube evaporators and long tube evaporators – agitated film evaporator.
Mass transfer in foods – introduction – Fick’s law for molecular diffusion – molecular diffusion in gases – equimolar counters diffusion in gases and diffusion of A through non-diffusing B, diffusion coefficients for gases – molecular diffusion in liquids, solids, biological solutions and gels.
Unit V: Mass Transfer – Distillation
Vapour liquid equilibria – Raoult’s law- Principle of distillation – flash distillation, differential distillation, steam distillation, multistage continuous rectification, Number of ideal stages by Mc.Cabe -Thiele method.
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 & Richardson’s Chemical Engineering”, 6th Edition, Vol.I & 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.
Related Posts On Semester – IV:
- MA3401 – Probability and Operations Research
- FD3401 – Biochemistry and Nutrition
- GE3451 – Environmental Sciences and Sustainability
- FD3402 – Food Additives and flavors
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