Course Description
This Course is the second in a two-course sequence for non-engineering majors. BEE 472/ 572 topics include conservation of mass and energy plus fundamentals of heat transfer as applied to food processing operations
Course Objectives
The student, upon completion of this course, should be able to:
- have the ability to account for the energy that flows into and out of process units and determine the overall energy requirements associated with a given process
- understand basic thermodynamics and be able to estimate thermodynamic properties of food products and process streams
- understand heat transfer mechanisms and have the ability to estimate pertinent heat transfer in and thermal properties of food products and process streams
- apply knowledge of heat transfer and thermodynamic principles to calculations associated with heat exchanger specifications, basic refrigeration cycles and freezing
- use design relationships associated with fluid dynamics, thermodynamics, and heat transfer to specify and evaluateequipment as well as entire processes
This course is designed for students to gain an understanding of the engineering approach to solving problems and experience in identifying essential factors required to solve heat transfer problems involved in food processing operations.
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BEE Department
