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 | |
| {{{grades}}} | |
| Semester | Autumn |
Syllabus
Syllabus mentioned in ERP
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
Student Opinion
How to Crack the Paper
Classroom resources
Additional Resources
Time Table
| 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 |