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Training offer 2024-2025
Engineering title
Engineer specializing in Food Processing - Industrial Engineering
Processes in the food industry
Heat transfer and materials

Heat transfer and materials

School / Prep
ENSMAC

Internal code

PA6TRTHE

Description

Know and apply the laws of heat and mass transfer. Understand coupled heat/matter transfer phenomena. Understand and know the various industrial baking tools (batch and continuous direct or indirect ovens, extruders, fryers, etc.).

CIIntegrated Courses20h

Mandatory prerequisites

Thermal elements, 1st year courses (S5 and S6)

Syllabus

Laws of heat and mass transfer
Introduction, different modes of transfer, examples
Fourier's and Fick's laws, steady state
Balance of heat flows and product balance
Industrial cooking tools (efficiency, rational energy input)
Superheated steam (SSS, how to use it)
Frying: cooking and oil impregnation mechanisms
Case study

Further information

Engineering Sciences and Techniques

Bibliography

"Génie des procédés alimentaires : des bases aux applications" J. J. Bimbenet et all, Dunod, RIA ed 2002

Initial assessment / Main session - Tests

Type of assessment	Type of test	Duration (in minutes)	Number of tests	Test coefficient	Eliminatory mark in the test	Remarks
Semester assessment	Written	60		1

Second chance / Catch-up session - Tests

Type of assessment	Type of test	Duration (in minutes)	Number of tests	Test coefficient	Eliminatory mark in the test	Remarks
Final test	Written	60		1