Transport Phenomena and Thermodynamics I

At the end of this course, the students should be able to: 1. explain the concept of transport equations that describe the distribution of concentration, temperature, and velocity in time and space in food systems; 2. derive equations for specific problems and in different coordinate systems; and 3. discuss various examples illustrating the use of transport equations such as chemical and biological reactors, membrane separators, heat exchangers, cooling fins, and flows in pipes and channels.

Properties of fluids. Introduction to food rheology. Dimensional analysis and similitude. Fundamentals of fluid flow leading up to the Bernoulli theorem and power calculations. Fluid flow in pipes. Measurement of flow in pipes. Reynolds number and frictional dissipation and factors. Branching in pipes. Fluid machinery with special reference to pumps and fans. Thermodynamic properties of liquid and solid foods. Equilibrium and non-equilibrium thermodynamics as applied to phase-transition dominated processes such as contact equilibrium separations.