Prerequisite(s):
Mathematical knowledge of vectors, integral and differential equations
Objective of the
course:
The aim of
this course is to make the students understand the fundamental concepts of
momentum, heat and mass transfer to be able to translate physical
phenomena into mathematical terms. The examples will be related to the
physical problems pertaining to food processing operations.
Reference Books:
·
Transport phenomena,
2002, R.B. Bird; W.E. Stewart and E.N. Lihgtfoot. John Wiley & Sons, New
York, ISBN: 0471410772
·
Fundamentals of Food Process Engineering,
1991, D.T. Toledo, Chapman&Noll, New York, ISBN: 0442239386
Course Outline
·
Principles of momentum, heat and mass transfer
·
Formulation of continuum problems using “shell” balances
·
Velocity distribution in laminar flow
·
Shell energy balances and temperature distributions in
laminar flow and solids
·
Concentration distributions in solids and laminar flow
Homeworks
will be given to illustrate the basic principles. Homework is due one week
after the assignment date at the time of class. No late hand-ins will be
accepted
Grading:
Written
midterm examination 30%
Term
Paper
20%
Written
Final examination 30%
Homeworks
20%