## FD3403 Syllabus - Heat And Mass Transfer In Food Processes - 2021 Regulation Anna University

FD3403

HEAT AND MASS TRANSFER IN FOOD PROCESSES

LTPC

3104

COURSE 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.

UNIT I

HEAT TRANSFER – CONDUCTION

12

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

12

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

12

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

12

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

12

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.

TOTAL: 60 PERIODS

COURSE OUTCOMES:: Upon completion of the course, students will be able to
At the end of the course the students would be able to 71 CO 1 : Apply the different heat and mass transfer principles in different approaches. CO 2 : Understand different types of heat exchangers used in food industry CO 3 : Design the heat and mass transfer equipments.

TEXT BOOKS:
1. Bellaney, P.L. “Thermal Engineering”. Khanna Publishers, New Delhi, 2001. 2. Geankoplis C.J. “Transport Process and Unit Operations”. Prentice-Hall of India Private Limited, New Delhi, 1999.

REFERENCES:
1. Jacob and Hawkins. “Elements of Heat Transfer”.John Willey and Sons Inc. New York, 1983. 2. EcKert, E.R.G. “Heat and Mass Transfer”. McGraw Hill Book Co., New York, 1981. 3. Holman, E.P. “Heat Transfer”. McGraw-Hill Publishing Co. New Delhi, 2001. 4. Coulson, J.M. and etal. “Coulson & Richardson’s Chemical Engineering”, 6th Edition, Vol.I & II, Butterworth – Heinman (an imprint of Elsevier), 2004. 5. McCabe, W.L., J.C. Smith and P.Harriot “Unit Operations of Chemical Engineering”,6th Edition, McGraw Hill, 2003.