Math Concepts for Food Engineering 2nd Edition by Richard W. Hartel, Robin K. Connelly, T.A. Howell Jr. and D.B. Hyslop 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.
Book Details
Book Details
- Paperback: 248 pages
- Publisher: CRC; 2 edition (March 17, 2008)
- Language: English
- ISBN-10: 1420055054
- ISBN-13: 9781420055054
- Product Dimensions: 9.1 x 6 x 0.6 inches
- List Price: $35.95
