Course Description
This course is the first in a two-course sequence for non-engineering majors. BEE 472/572 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 and apply engineering mechanics used to study fluid flow properties applied to food process systems
- Work with the properties of Newtonian and Non-Newtonian fluids in analyzing problems associated with fluid flow
- Use the hydrostatic equation and mechanical energy balances, standard relationships and diagrams in solving fluid flow problems
- Calculate mass flow rates and volumetric flow rates
- Determine pressure losses in flow systems using manometers
- Determine power requirements of typical fluid flow systems involving friction losses and changes in velocity, evaluation and pressure.
- Evaluate pump performance and design relationships used to specify such equipment for various operating conditions.
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.
|
Registration Information |
BEE Department
