Material and heat transfer

Objectives (knowledge and skills): Know and apply the laws of heat and matter 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

- Heat and mass transfer laws
- 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 steam (VES, how to use it)
- Frying, cooking and oil impregnation mechanisms
- Case study

Engineering Sciences and Techniques