Fluid dynamics and heat transfer 1Laajuus (3 ECTS)

Objective

After completion of the course the student is aware of various fluids and their properties. The student is familiar with mathematical treatments of flowing and heat transfer systems and knows how these are interrelated and how to apply these in practice. The student understands the basic practical solutions of equipment and how these affect the functions of the whole systems.


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The student recognizes different types of fluids in food and biotechnology and their flow properties and is able to apply this knowledge in process and product R&D. The student is able to quantitatively evaluate function of the most frequent flowing and heat transfer systems and size equipment for these and read brochures for equipment.

Content

Fluid as a concept and fluid properties and their significance within food and biotechnology, hydrostatics and hydrodynamics in general, mass and energy balances in flowing fluids, Bernoulli equation and its applications, laminar vs. turbulent flow, Reynolds number, flow and velocity profiles in pipeflow, friction and pressure drop and their calculation, units in heat transfer, heat conduction and convection, heat transfer equipment, basic design of heat transfer systems, standards, components of flowing systems, hygiene and asepticity in flowing and heat transfer systems
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More edtailed design of flowing systems, deeper knowledge on non-Newtonian fluids and mathematics in these systems, derivation of the basic equations of flowing and heat transfer sysetems

Further information

Class room teaching: 42 h
Laboratory exercises:
Project:
Exam: 6 h
Student individual workload (student workload analysis carried out 1/08): 32 h
Total: 80 h
Follow-up of the student workload analysis performed: -