Unit 1 Fundamental Concepts

• Definitions related to Thermodynamics
• Units and Dimensions 03 8

Unit 2 Ideal and real gases

6 lecture hours

• Concepts of ideal gas, characteristics equation of gas
• Universal and characteristics gas constant
• Enthalpy and specific heat
• deviation of real gas from ideal gas, compressible factor and the Van der Waal’s equation of state for real gas

Unit 3 Laws of thermodynamics

• Zeroth law: concepts of temperature
• Equality of temperature
• Zeroth law of thermodynamics 05 10

Unit 4 First law

8 lecture hours

• First law of thermodynamics
• Concepts processes
• flow processes and control volume
• flow work
• steady flow energy equation
• mechanical work in a steady flow process
• throttling process
• application of first law to open systems

Unit 5 Second law

8 lecture hours

• Essence of second law, thermal reservoir
• heat engines and thermal efficiency
• COP of heat pump and refgerator
• definition of available and non-available energy
• statement of second law, Carnot cycle
• Carnot’s theorem Subject Code: BE04051021 Course / Subject Name: Food Engineering Thermodynamics

Unit 6 Properties of Pure Substance

• Steam & Water Tables and its application in food engineering operations. 07 16

Unit 7 Psychrometrics

8 lecture hours

• Psychrometric parameters and their relationships
• Psychrometric properties of air
• Psychrometric Charts
• Mixing of air streams
• Heating and cooling processes
• Humidification and dehumidification processes and their applications in food processing