Heat Transfer Equipment
- Department of Process Engineering
Fundamental principles and design of heat exchangers, evaporators, driers, furnaces, ohmic and microwave heating. Application in food industry, aseptic processes.
- Syllabus of lectures:
1.Introduction. Enthalpy and entropy. Enthalpy balancing. T-H diagrams (composite curves), T-s and T-h diagrams.
2.Thermodynamic cycles. Example Linde?s cycle for gas liquefaction.
3.Heat transfer fundamentals, correlations.
4.Heat exchangers - classification. Design of shell and tube and plate heat exchangers.
5.Heat transfer enhancement. Thermal design of heat exchangers. LMTD method.
6.Evaporator and crystallizer design (batch, forced circulation, film evaporators)
7.Vacuum and spray cooling
8.Convective, contact and spray driers
9.Drying design and calculation (i-x diagrams). Drying curves.
10.Chemical reactors and furnaces.
11.Combustors, fuels, enthalpy balances
12.Electric heating and cooling. Direct ohmic heating and microwave heating.
13.Aseptic processes. Pasteurization and sterilization production lines.
14.Thermal processing of foods.
- Syllabus of tutorials:
1.Vacuum cooling design
2.Heat exchanger design
3.Measurement of heat transfer coefficient
5.Measurement of drying curve
6.Direct ohmic heating of foods
- Study Objective:
- Study materials:
- Further information:
- No time-table has been prepared for this course
- The course is a part of the following study plans: