Math Concepts for Food Engineering, Second Edition

TRAMA

With numerous problems and solutions, this text builds students' mathematical reasoning skills so that they can achieve a better understanding of food engineering principles. It examines a variety of food engineering elements, including gases, vapors, mass and energy balances, fluid mechanics, and heat and mass transfer. The text also offers a step-by-step breakdown of formulas used in mass, heat, and momentum transfer. This edition contains a new chapter on mass transfer, includes a simple units-conversion page and a mathematical skills screening quiz in the appendices, and uses spreadsheets (available on the publisher's website) to generate practical mathematical tools for applications and solve examples.

NOTE EDITORE

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.

SOMMARIO

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

ALTRE INFORMAZIONI

• Condizione: Nuovo
• ISBN: 9781420055054
• Dimensioni: 9.25 x 6.25 in Ø 0.80 lb
• Formato: Brossura
• Illustration Notes: 70 b/w images and 20 tables
• Pagine Arabe: 248