Student having BS degree in the fields other than Engineering and requesting admission to the M.S. programme of Department of Food Engineering at 1YTE must attend the Scientific Preparation Programme and take the courses offered in this programme by Food Engineering Department Board approval prior to applying for graduate admission. Student should successfully complete the courses stated in the Scientific Preparation Programme in two semesters.

 

FE 201 Material and Energy Balances in Engineering (3+0) 3

Units and dimensions, conversion of units, steady state-unsteady state processes, flow diagrams, material balances and calculations, behaviors of gas and vapor systems, types of energy, energy balances and calculations, psychrometric charts, humidification and cooling processes.

 

FE 202 Fluid Mechanics (3+0) 3

Fluid statistics, fluid dynamics, viscosity and boundary layer theory. Newtonian and non-Newtonian fluid behavior. Application of equation of continuity and equation of motion to fluid flow systems.  Exact solutions of the Navier-Stokes equations. Mechanical energy balances. Bernoulli equation. dimensional analysis and dynamic similarity.

 

FE 301 Heat Transfer (3+0) 3

Steady and unsteady heat conduction. Convective heat transfer: governing equations; dimensionless parameters; analogy between momentum and heat transfer. Design correlations for forced, natural, and mixed convection. Heat exchangers.  Radiative heat transfer.

 

FE 302 Mass Transfer (3+0) 3

Fick’s Law of molecular diffusion; Diffusion in gases, liquids and solids; Diffusion with homogeneous and heterogeneous reaction; Equation of continuity for a Binary Mixture; Convective mass transfer; Models to predict mass transfer coefficients; Analogy between momentum, heat and mass transfer; Unsteady state mass transfer; Phase equilibria; Mass transfer between phases; Overall mass transfer coefficients; Absorption; Distillation; Extraction; Leaching; Drying; Membrane separations.