Instructor: 
Credits: 
5
Term: 
Fall
Class Location: 
Corvallis Campus

Course Description

This course is the first in a two-course sequence for non-engineering majors.  BEE 472 provides principles of mass and energy conservation plus fundamentals of fluid flow dynamics as applied to food processing operations.

Course Objectives

The student, upon completion of this course, should be able to:

  • Understand BES and SI unit systems and perform dimensional analysis
  • Perform material and energy balances around processes and process units.
  • Estimate the thermodynamic properties of process streams.
  • Perform steady state heat and mass transfer calculations.
  • Calculate heat and mass transfer coefficients.
  • Perform transient heat and mass transfer calculations
  • Analyze and solve fluid flow problems.
  • Perform calculations associated with piping networks and fluid flow instrumentation;

This course provides principles of engineering mechanics used to study fluid flow, using mechanical energy balances, mass and energy conservation plus fundamentals of fluid flow dynamics as applied to food processing operations.