Math Concepts for Food Engineering

By D.B. Hyslop, Richard W. Hartel, Terry Howell Jr.

Book Overview

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.

• Format: Paperback
• Language: English
• ISBN: 1420055054
• ISBN13: 9781420055054
• Release Date: March 2008
• Publisher: CRC Press
• Length: 242 Pages
• Weight: 0.80 lbs.
• Dimensions: 0.5" x 6.3" x 9.3"