Math Concepts for Food Engineering

ISBN-10: 1420055054

ISBN-13: 9781420055054

Edition: 2nd 2008 (Revised)

Authors: Richard W. Hartel, Robin K. Connelly, Terry A. Howell, Douglas B. Hyslop

List price: $43.95
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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 mathematical skills screening quiz A simple units-conversion page Builds Mathematical Confidence This text helps assess the mathematicalreasoning 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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Book details

List price: $43.95
Edition: 2nd
Copyright year: 2008
Publisher: CRC Press LLC
Publication date: 3/17/2008
Binding: Paperback
Pages: 248
Size: 6.00" wide x 9.00" long x 0.50" tall
Weight: 0.792
Language: English

Variables and constants
Manipulation of equations
Rules of equations applied to engineering units
Linear and nonlinear equations
Multiple linear equations
Algebraic manipulation
Matrices (Kramer's rule)
Addition and subtraction
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
Formal differentiation
Rules of differentiation
Second derivatives
Partial derivatives
Time derivatives
Maxima and minima
The antiderivative
Formal integration
Rules of integration
Closed integrals
Trapezoidal rule
Areas by integration
Differential equations
Problem solving
Gases and vapors
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
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
Heat transfer
Steady state
Conduction heat transfer
Convection heat transfer
Convective heat-transfer coefficients
Heat exchangers
Unsteady-state heat transfer
Radiation heat transfer
Mass transfer
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
Common conversion factors for engineering units
Answers to practice problems
Quiz with answers
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