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Math Concepts for Food Engineering

Math Concepts for Food Engineering

D.B. Hyslop / Richard W. Hartel / Robin K. Connelly

88,15 €
IVA incluido
Disponible
Editorial:
Taylor & Francis Ltd
Año de edición:
2008
Materia
Tecnología de alimentos y bebidas
ISBN:
9781420055054
88,15 €
IVA incluido
Disponible

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Sobre IBD

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.

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