Math Concepts for Food Engineering / Edition 2

Math Concepts for Food Engineering / Edition 2

by Richard W. Hartel, D.B. Hyslop, Robin K. Connelly, T.A. Howell Jr.
     
 

A Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical Skills

A remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can succeed in food engineering courses. The text

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Overview

A Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical Skills

A remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can succeed in food engineering courses. The text illustrates the importance of mathematical concepts and relates them to the study of food engineering.

New to the Second Edition

· Straightforward explanations of basic balance and transport principles used in food engineering

· Various exercises throughout that use spreadsheets, which are available on the publisher’s website

· A chapter on mass transfer

· A mathematical skills screening quiz

· A simple units-conversion page

This new edition is student tested What students have to say“... a must-have for any student in food science engineering ... teaches students how to think like an engineer. Each chapter provides meaningful applications ... shows students both the approach and the mathematical solution needed to solve example problems.” "This workbook not only taught me which mathematical equations are needed to solve various food engineering problems, it helped me understand the analysis and approach needed when solving any engineering problem. The practice questions helped me gain confidence in my problem-solving skills, and they make the coursework more interesting by relating it to real-world problems."

Builds Mathematical Confidence

This text helps assess the mathematical reasoning skills of food science and engineering students and offers assistance for those who need a refresher. It supplies the necessary material to solve simple engineering problems so that students are prepared to face more rigorous challenges in class.

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Product Details

ISBN-13:
9781420055054
Publisher:
Taylor & Francis
Publication date:
03/12/2008
Edition description:
REV
Pages:
248
Product dimensions:
6.00(w) x 8.90(h) x 0.50(d)

Table of Contents

Algebra
Variables and constants
Equations
Linear and nonlinear equations
Multiple linear equations
Interpolation of Data in Tables and Charts
Single interpolation
Double interpolation
Interpolation in charts
Graphs and Curve Fitting
Coordinate systems
Linear graphs
Logarithmic transformations
Calculus
Differentiation
Integration
Differential equations
Problem Solving
Gases and Vapors
Pressure
Gas laws
Gas mixtures
Mass Balances
Steady-state operation, no reaction
Steady-state operation, with chemical reaction
Unsteady-state operation, no reaction
Energy Balances
Steam tables
Enthalpy balances
Fluid Mechanics
Rheology
Fluid flow
Non-Newtonian fluid flow
Heat Transfer
Steady state
Unsteady-state heat transfer
Freezing
Radiation heat transfer
Mass Transfer
Psychrometrics
Molecular diffusion
Convective mass transfer
Unsteady-state mass transfer
Appendix 1: Common Conversion Factors for Engineering Units
Appendix 2: Answers to Practice Problems
Appendix 3a: Quiz
Appendix 3b: Quiz with Answers

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