Material and heat transfer

Objectives (targeted knowledge and skills) :

• Know how to establish material and energy balances
• Know and apply the laws of heat and mass transfer, mainly in conductive and convective modes. 
• Understand coupled heat/matter transfer phenomena. 
• Understand and know the various industrial baking tools (batch and continuous direct or indirect ovens, extruders, fryers, etc.).

Thermodynamics and fluid mechanics

• Material and energy balances
•  Laws of heat and mass transfer
• Introduction, different transfer modes, examples
• Fourier's and Fick's laws, steady state, thermoelectric equivalence.
• Balance of heat flows and product balance
• Industrial cooking tools (efficiency, rational energy input)
• Superheated water vapor (SHV - how to use it)
• Frying and oil impregnation mechanisms
• Case studies

Engineering Sciences and Techniques