Transport Phenomena and Thermodynamics II

At the end of this course, the students should be able to: 1. state process operations such as evaporation, dehydration, psychometry, surface phenomena, refrigeration and freezing and explain their applications in food processing; 2. conduct heat penetration studies in canned foods; 3. carry out material and energy balance calculations; 4. derive equations for specific problems and in different coordinate systems; and 5. discuss steady and non-steady diffusion, heat and mass transfer driven processes in the food industry.

Evaporation, dehydration, psychometry, surface phenomena, refrigeration and freezing. Heat and mass transfer, Heat penetration within cans; factors affecting heat penetration with cans; death order of microorganisms with cans. Material and energy balance calculations, steady and unsteady conduction, free convection, forced convection and heat transfer with change of phase. Radiation heat transfer and its applications in food industry. Steady and non-steady diffusion in liquids. Mass transfer with convection and its applications in beverage industries.