heat mass and transfer notes , short notes of HM&T , Heat and Mass Transfer in Food Processing
3(2+1)
FT 236
Theory
Basic heat transfer processes, heat transfer coefficients, properties related to heat transfer, One-dimensional steady state conduction: Theory of heat conduction, Fourier's law and its derivation, Concept of electrical analogy and its application for thermal circuits, heat transfer through composite walls and insulated pipelines; One-dimensional steady state heat conduction with heat generation: Heat flow through slab, hollow sphere and cylinder with linear heat transfer, uniform/non-uniform heat generation, development of equations of temperature distribution with different boundary conditions; Steady-state heat conduction with heat dissipation to environment: Introduction to extended surfaces (fins) of uniform area of cross-section and with Equation of temperature distribution with different boundary conditions; Effectiveness and efficiency of the fins; Introduction to unsteady state heat conduction: System with negligible internal resistance and in various geometries; Convection: Forced and free convection, use of dimensional analysis for correlating variables affecting convection heat transfer, Concept of Nusselt number, Prandtl number, Reynolds number, Grashoff number, some important empirical relations used for determination of heat transfer coefficient; Heat exchangers: Principle and types; Heat transfer to flowing fluids; Radiation: Heat radiation, emissivity, absorptivity, transmissivity, radiation through black