Heat and Mass Transfer

Heat transfer mechanism and types. Convection; natural and forced convection. Dimensional analysis of free and forced convection. Useful non dimensional numbers and empirical relationships for free and forced convection. Concepts of black body and grey body. Emissivity; shape factor. Conduction; Fourier’s law heat transfer trough various geometries steady state uni directional flow insulation. Radiation; Stefan Boltzmann’s law Krichoff’s law and Plank’s law.

Logarithmic mean temperature difference. Condensation heat transfer. Heat exchangers; parallel counter and cross flow. Introduction to mass transfer Fick’s law of diffusion steady state diffusion of gases and liquid through solids Equimolal diffusion. Convective mass transfer Analogy between heat mass and momentum transfer Application of mass transfer phenomena in food processing.

Principles of refrigeration second law of thermodynamics applied to refrigeration carnot cycle reversed carnot cycle coefficient of performance unit of refrigeration. Refrigeration in food industry types of refrigeration system mechanical vapour compression vapour absorption system components of mechanical refrigeration refrigerant desirable properties of ide

Centrifugal and steam jet refrigeration systems thermoelectric refrigeration systems vortex tube and other refrigeration systems ultra low temperature refrigeration cold storages insulation mater Thermodynamic properties of moist air perfect gas relationship for approximate calculation adiabatic saturation process wet bulb temperature and its measurement psychometric chart and its use ele

Air conditioning – principles‐ Type and functions of air conditioning physiological principles in air conditioning air distribution and duct design methods fundamentals of design of complete air co