VM1402 Introduction Food Technology
Proceskunde:
Warmteleer en massabalansen
Massa IN Massa UIT
, VM1402 Introduction Food Technology
Inhoudsopgave
1.0 Inleiding warmteleer........................................................................3
1.1 Wat is warmteleer?............................................................................3
1.2 Behoud van energie...........................................................................3
1.3 Energie voor opwarmen en afkoelen.....................................................3
2.0 Stoom...............................................................................................4
2.1 Wat is stoom?...................................................................................4
2.2 Hoe wordt stoom gemaakt?.................................................................4
2.3 Druk................................................................................................4
3.0 Warmteoverdracht............................................................................5
3.1 Totale warmteoverdracht: de k-waarde.................................................5
3.2 Warmteoverdracht door geleiding.........................................................5
3.3 Warmteoverdracht door convectie........................................................6
3.5 Warmteoverdracht door straling...........................................................7
4.0 Warmtewisselaars............................................................................9
4.1 Wat zijn warmtewisselaars?.................................................................9
5.0 Introductie massa- en energiebalansen..........................................10
5.1 Inleiding.........................................................................................10
5.2 Opstellen van eenvoudige massabalansen...........................................10
6.0 Massabalansen................................................................................12
7.0 Energiebalansen..............................................................................13
7.1 Processen waarbij warmte nodig is of warmte vrijkomt..........................13
8.0 Leerdoelen......................................................................................14
8.1 Warmteleer.....................................................................................14
8.2 Massa en energiebalans....................................................................14
Proceskunde:
Warmteleer en massabalansen
Massa IN Massa UIT
, VM1402 Introduction Food Technology
Inhoudsopgave
1.0 Inleiding warmteleer........................................................................3
1.1 Wat is warmteleer?............................................................................3
1.2 Behoud van energie...........................................................................3
1.3 Energie voor opwarmen en afkoelen.....................................................3
2.0 Stoom...............................................................................................4
2.1 Wat is stoom?...................................................................................4
2.2 Hoe wordt stoom gemaakt?.................................................................4
2.3 Druk................................................................................................4
3.0 Warmteoverdracht............................................................................5
3.1 Totale warmteoverdracht: de k-waarde.................................................5
3.2 Warmteoverdracht door geleiding.........................................................5
3.3 Warmteoverdracht door convectie........................................................6
3.5 Warmteoverdracht door straling...........................................................7
4.0 Warmtewisselaars............................................................................9
4.1 Wat zijn warmtewisselaars?.................................................................9
5.0 Introductie massa- en energiebalansen..........................................10
5.1 Inleiding.........................................................................................10
5.2 Opstellen van eenvoudige massabalansen...........................................10
6.0 Massabalansen................................................................................12
7.0 Energiebalansen..............................................................................13
7.1 Processen waarbij warmte nodig is of warmte vrijkomt..........................13
8.0 Leerdoelen......................................................................................14
8.1 Warmteleer.....................................................................................14
8.2 Massa en energiebalans....................................................................14
