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Math Concepts for Food Engineering
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$65.99
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Product Details
Author:
Richard W. Hartel, D.B. Hyslop, T.A. Howell Jr.
Format:
Paperback
Pages:
242
Publisher:
CRC Press (March 17, 2008)
Language:
English
Audience:
College/higher education
ISBN-13:
9781420055054
Weight:
11.875oz
Dimensions:
6.125" x 9.1875"
File:
TAYLORFRANCIS-TayFran_260403050944986-20260403.xml
Folder:
TAYLORFRANCIS
List Price:
$65.99
Country of Origin:
United States
Case Pack:
48
As low as:
$62.69
Publisher Identifier:
P-CRC
Discount Code:
H
Pub Discount:
30
Imprint:
CRC Press
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.
