Math Concepts for Food Engineering

Name: Math Concepts for Food Engineering
Price: 57.67 USD
Availability: InStock
ISBN: 9781420055054

ISBN-10: 1420055054

ISBN-13: 9781420055054

Edition: 2nd 2008 (Revised)

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

List price: $49.95

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Description:

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 Editionhelps 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 publishers website A chapter on mass transfer A…

Book details

List price: $49.95
Edition: 2nd
Copyright year: 2008
Publisher: CRC Press LLC
Publication date: 3/17/2008
Binding: Paperback
Pages: 248
Size: 6.22" wide x 8.86" long x 0.51" tall
Weight: 0.792
Language: English




Algebra



Variables and constants



Variables



Constants



Equations



Functions



Manipulation of equations



Rules of equations applied to engineering units



Linear and nonlinear equations



Multiple linear equations



Algebraic manipulation



Substitution



Matrices (Kramer's rule)



Addition and subtraction



Multiplication



Interpolation of data in tables and charts



Single interpolation



Double interpolation



Interpolation in charts



Graphs and curve fitting



Coordinate systems



Cartesian coordinates



Polar coordinates and cylindrical coordinates



Linear graphs



Logarithmic transformations



Semi-log graphs



Log-log graphs



Calculus



Differentiation



Derivatives



Formal differentiation



Rules of differentiation



Second derivatives



Partial derivatives



Applications



Time derivatives



Maxima and minima



Integration



The antiderivative



Formal integration



Rules of integration



Closed integrals



Trapezoidal rule



Areas by integration



Differential equations



Problem solving



Gases and vapors



Pressure



Gas laws



Gas mixtures



Partial pressure



Partial volume



Mass balances



Steady-state operation, no reaction



Steady-state operation, with chemical reaction



Unsteady-state operation, no reaction



Energy balances



Steam tables



Saturated steam



Superheated steam



Enthalpy balances



Fluid mechanics



Rheology



Modeling rheological behavior of fluid foods



Measurement of rheological properties



Fluid flow



Continuity equation



Determination of flow regime



Flow of a Newtonian fluid in a pipe



Effects of friction on fluid flow



Mechanical energy balance equation in fluid flow



Non-Newtonian fluid flow


References



Heat transfer



Steady state



Conduction heat transfer



Convection heat transfer



Convective heat-transfer coefficients



Heat exchangers



Unsteady-state heat transfer



Freezing



Radiation heat transfer



Mass transfer



Psychrometrics



Moist-air properties using thermodynamic principles and the gas laws



Moist-air properties on psychrometric chart



Using the psychrometric chart to find the state of air during processing



Molecular diffusion



Convective mass transfer



Unsteady-state mass transfer


References



Common conversion factors for engineering units



Answers to practice problems



Quiz



Quiz with answers


Index