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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.).
Teaching hours
- 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
Assessment of knowledge
Initial assessment / Main session
| Type of assessment | Nature of assessment | Duration (in minutes) | Number of tests | Evaluation coefficient | Eliminatory evaluation mark | Remarks |
|---|---|---|---|---|---|---|
| Semester assessment | Written | 60 | 1 |
Second chance / Catch-up session
| Type of assessment | Nature of assessment | Duration (in minutes) | Number of tests | Evaluation coefficient | Eliminatory evaluation mark | Remarks |
|---|---|---|---|---|---|---|
| Final test | Written | 60 | 1 |