AG60097: Transfer Process In Food Engineering

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AG60097
Course name Transfer Process In Food Engineering
Offered by Agricultural & Food Engineering
Credits 4
L-T-P 3-1-0
Previous Year Grade Distribution
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Semester Autumn


Syllabus[edit | edit source]

Syllabus mentioned in ERP[edit | edit source]

Momentum transfer: Equation of continuity, equation of motion, pipe flow, channel flow, flow through porous media, Ergun’s equation, fluidization of solids, principle of extrusion. Heat Transfer- Fourier’s law, conduction, convection and radiative heat transfer. Steady state and transient heat transfer. Heat transfer in Cartesian and cylindrical coordinates. Analytical and numerical solutions to transient state heat transfer. Heat exchangers without and with heat loss, effectiveness and transfer units. Mass transfer: Molecular diffusion, Fick’s law, diffusion in solids, liquids and gases, heat and mass transfer analogy.


Concepts taught in class[edit | edit source]

Student Opinion[edit | edit source]

How to Crack the Paper[edit | edit source]

Classroom resources[edit | edit source]

Additional Resources[edit | edit source]

Time Table[edit | edit source]

Day 8:00-8:55 am 9:00-9:55 am 10:00-10:55 am 11:00-11:55 am 12:00-12:55 pm 2:00-2:55 pm 3:00-3:55 pm 4:00-4:55 pm 5:00-5:55 pm
Monday In Dept In Dept In Dept
Tuesday In Dept
Wednesday
Thursday In Dept
Friday In Dept