Course No Course Title Credits

DEPARTMENT OF FOOD ENGINEERING
1 Course No : FDEN - 221
2 Title : Heat and Mass Transfer
3 Credit hours : 2 (1+1)
4 General Objective : To impart knowledge to students on different
modes of heat transfer through extended surfaces,
study of heat exchanges and principles of mass
transfer
5 Specific Objectives :
a) Theory : By the end of the course, the students will acquire
knowledge from different modes of heat transfer,
extended surfaces, boiling and condensation
process and principles of heat exchangers which
are very essential in dairy and food industries
b) Practical By the end of the course, the students will learn
efficient design of heat exchangers on the basis of
overall heat transfer coefficient and LMTD
A) Theory Lecture Outlines
1 Introduction to Heat Transfer- Basic Mechanisms of Heat Transfer -
Conduction Heat transfer - Fourier's Law of Heat Conduction- Convection
Heat Transfer- Radiation Heat Transfer
2 The basic equation that governs the transfer of heat in a solid - Thermal
conductivity
3 One-dimensional steady-state conduction of heat through some simple
geometries - Conduction Through a Flat Slab or Wall - Conduction Through
a Hollow Cylinder - Conduction Through a Hollow Sphere
4 Conduction Heat Transfer Through A Composite Plane Wall - Conduction
Heat Flow Through A Composite Cylinder
5 The Overall Heat-Transfer Coefficient - Critical Thickness of Insulation
6 Heat Source Systems: One-dimensional steady state heat conduction with
heat generation : Heat Flow through slab / Plane Wall
7 Steady state heat conduction with heat dissipation to environment-
Introduction to extended surfaces (FINS) of uniform area of cross section -
Different fin configurations - General Conduction Analysis Equation
8 Equation of temperature distribution with different boundary conditions, Fin
Performance and Overall surface efficiency of FINS
9 Principles Of Unsteady-State Heat Transfer: Derivation of Basic Equation;