Numerical Concept in Food Engineering
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Follow on Instagram for UpdatesNumerical Concept in Food Engineering Syllabus — Unit-wise Content
The official GTU curriculum for Numerical Concept in Food Engineering (subject code BE05051051) as prescribed for Food Engg. · Semester 5 divides the course into 4 units, covering 26 listed topics. The unit-wise breakdown below is read from the GTU syllabus document for this subject code, so you can check what the course actually covers before deciding which papers to attempt.
Download the official syllabus PDF (BE05051051)Unit 1 Heat and Mass Transfer
- Steady state conduction and convection heat transfer
- Convective heat transfer coefficients
- Radiation heat transfer molecular diffusion
- Convective mass transfer
- Heat and mass transfer analogies
Unit 2 Mass and Energy balance
- Steady state operation with no reaction, and with chemical reaction
- Unsteady state operation with no reaction
- General mass balance equation
- Energy balance with phase change
- Saturated steam
- Super- heated steam
- Enthalpy balances and psychrometric properties
Unit 3 Interpolation and Curve Fittings
- Single interpolation
- Double interpolation
- Numerical integration (Trapezoidal & Simpsons’s rule)
- Coordinate system
- Logarithmic transformations
- Semi-log graph and Log-log graphs
- regression analysis and error analysis
Unit 4 Rheology of Foods
- Measurement of rheological properties
- Continuity equations
- determination of flow regime
- flow of Newtonian fluids in pipe and non-Newtonian fluids flow
- time dependent flow behaviour
- continuity equation
- Reynold’s number
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