Heat Transfer in Bioprocessing and Biotechnology

This course provides a comprehensive understanding of heat transfer principles and their applications in biotechnology and bioprocess engineering. Participants will explore fundamental heat transfer mechanisms including conduction, convection, and radiation, with an emphasis on their relevance in bioprocessing. Key topics include Fourier’s law, Newton’s law of cooling, Stefan-Boltzmann law, transient and steady-state heat conduction, and dimensionless analysis in heat transfer.

Learners will gain expertise in designing and analyzing heat exchangers, understanding heat transfer in bioreactors, and calculating individual and overall heat transfer coefficients using the log mean temperature difference (LMTD) approach. The course also covers thermal design considerations for double-pipe, shell-and-tube heat exchangers, cooling coils, and jackets in fermentation and other bioprocesses. Additionally, it addresses heat transfer involving phase changes, including boiling, condensation, evaporation, freezing, and thawing, which are critical for sterilization, preservation, and bioprocess control.

By the end of the course, participants will be able to apply heat transfer principles to optimize bioprocess operations, enhance system efficiency, and solve real-world challenges in biotechnology, pharmaceuticals, and allied fields. Ideal for students, researchers, and professionals in biotechnology, biochemical, and bioprocess engineering.