Learning Outcomes:
On completion of this module students should be able to: Describe the basic principles governing heat and mass transfer; Employ theory to carry out simple heat and mass balance calculations; Apply the principles learned to analyse and design specific technologies.
Indicative Module Content:
The principles governing heat and mass transfer in food and bioproducts and specific case studies will illustrate these principles. Mass transfer is based on mass balances and Fick's law of diffusion. Steady state and transient heat transfer applications are explored. As part of the practical component, students are given an induction into relevant health and safety aspects