sc JNTUA B.TECH R 20 2-4 Syllabus For Heat and mass transfer PDF 2022 – Cynohub

JNTUA B.TECH R 20 2-4 Syllabus For Heat and mass transfer PDF 2022

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You will be able to find information about Heat and mass transfer along with its Course Objectives and Course outcomes and also a list of textbook and reference books in this blog.You will get to learn a lot of new stuff and resolve a lot of questions you may have regarding Heat and mass transfer after reading this blog. Heat and mass transfer has 5 units altogether and you will be able to find notes for every unit on the CynoHub app. Heat and mass transfer can be learnt easily as long as you have a well planned study schedule and practice all the previous question papers, which are also available on the CynoHub app.

All of the Topic and subtopics related to Heat and mass transfer are mentioned below in detail. If you are having a hard time understanding Heat and mass transfer or any other Engineering Subject of any semester or year then please watch the video lectures on the official CynoHub app as it has detailed explanations of each and every topic making your engineering experience easy and fun.

Heat and mass transfer Unit One

Introduction to heat transfer and general concepts of heat transfer by conduction, convection and radiation. Conduction:through plane walls, cylindrical and spherical surfaces, composite layers, etc. steady state and unsteady state heat transfer.Insulation materials, critical and optimum insulation thickness. Extended surfaces, fins and their practical applications. Convection: Fundamentals of convection, Basic concepts and definitions, natural and forced convection.

Heat and mass transfer Unit Two

Radiation: Basic laws of heat transfer by radiation, black body and gray body concepts, view factors, Kirchoff’s law, solar radiations, combined heat transfer coefficients by convection and radiation. Heat Transfer Equipment: Classification, principles and design criteria, types of exchangers, viz., double pipe, shell and tube, plate type, extended surface, Furnaces and their classification and application.

Heat and mass transfer Unit Three

HrsEvaporation: Elementary principles, parts of evaporator, types of evaporators. Single and multiple effect evaporators and their area calculations, boiling point elevation, selection, types of energy use, thermo vapour recompression, mechanical vapor recompression. Fouling prevention, cleaning and hygiene. Applications in food processing.Mass Transfer Laws: Introduction, Fick’s law, diffusion coefficients in gas, liquid and solid, numerical solution of steady state diffusion, Fick’s 2nd law and unsteady state operation, mass transfer coefficients, interphase mass transfer, diffusion of gases in porous solids and capillaries. fugacity & water activity.

Heat and mass transfer Unit Four

Drying: types of drying, constant andfalling rate, equilibrium moisture content, drying curve and drying time, types of dryers. Solid-liquid extraction: Countercurrent, co-current, multistage continuous contact operations. Liquid-liquid extraction: Ternary liquid–liquid equilibrium and tie line data, choice of solvents, extraction equipment. Leaching principle and equipment.Gas Absorption: Equilibrium solubility of gases in liquids, ideal and non-ideal solutions. Equipment. Concept of NTU, HTU and HEPT. Ideal stage and stage efficiency.

Heat and mass transfer Unit Five

Distillation: Vapour liquid equlibria, boiling point diagram, relative volatility, enthalpy concentration diagram, flash vapourization, differential distillation, steam distillation, azeotropic distillation and extractive distillation for binary system. Continuous rectification, McCabe Thiele method, bubble cap distillation column. Crystallization-rate of crystallization, crystallization equilibrium. Super saturation –Crystallizers type –batch and continuous. Adsorption and Ion Exchange: Types of Adsorption, nature of adsorbents, adsorption equilibrium, adsorption of a single component from a gas mixture/liquid solution. Principle of ion exchange, equilibria and rate of ion-exchange.

Heat and mass transfer Course Objectives

To impart knowledge to students on different modes of heat transfer through extended surfaces, study of heat exchanges and evaporators. Basic concepts of mass transfer and mechanism of mass transfer operations like distillation, extraction, leaching, crystallization and drying.

Heat and mass transfer Course Outcomes

condensation process and principles of heat exchangers which are very essential in dairy and food industries.
Students are exposed to mass transfer laws and concerning unit operations and their principles, equipment used.

Heat and mass transfer Text Books

1.Coulson, J.M. & Richardson, J.F. “Chemical Engineering: Vol-1”, 6th ed. Butterworth-Heinemann (1999)
2.Holman, J.P.: “Heat Transfer” 9 th ed. McGraw Hill (1989).

Heat and mass transfer Reference Books

1.McAdams W.H. “Heat Transmission”, 3rd ed., McGraw-Hill, (1954)
2.Kern D.Q. “Process Heat Transfer” McGraw Hill Book (1950)
3.Badger W.L. &Bancharo J.T.,” Introduction to chemical engineering” Tata McGraw Hill