Math Concepts for Food Engineering: 2nd Edition (Paperback) book cover

Math Concepts for Food Engineering

2nd Edition

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

CRC Press

248 pages | 70 B/W Illus.

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Paperback: 9781420055054
pub: 2008-03-17
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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 Edition helps 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 publisher’s website

· A chapter on mass transfer

· A mathematical skills screening quiz

· A simple units-conversion page

This new edition is student tested

What students have to say
“… a must-have for any student in food science engineering … teaches students how to think like an engineer. Each chapter provides meaningful applications … shows students both the approach and the mathematical solution needed to solve example problems.”
 "This workbook not only taught me which mathematical equations are needed to solve various food engineering problems, it helped me understand the analysis and approach needed when solving any engineering problem.  The practice questions helped me gain confidence in my problem-solving skills, and they make the coursework more interesting by relating it to real-world problems."

Builds Mathematical Confidence

This text helps assess the mathematical reasoning 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.

Table of Contents

Algebra

Variables and constants

Equations

Linear and nonlinear equations

Multiple linear equations

Interpolation of Data in Tables and Charts

Single interpolation

Double interpolation

Interpolation in charts

Graphs and Curve Fitting

Coordinate systems

Linear graphs

Logarithmic transformations

Calculus

Differentiation

Integration

Differential equations

Problem Solving

Gases and Vapors

Pressure

Gas laws

Gas mixtures

Mass Balances

Steady-state operation, no reaction

Steady-state operation, with chemical reaction

Unsteady-state operation, no reaction

Energy Balances

Steam tables

Enthalpy balances

Fluid Mechanics

Rheology

Fluid flow

Non-Newtonian fluid flow

Heat Transfer

Steady state

Unsteady-state heat transfer

Freezing

Radiation heat transfer

Mass Transfer

Psychrometrics

Molecular diffusion

Convective mass transfer

Unsteady-state mass transfer

Appendix 1: Common Conversion Factors for Engineering Units

Appendix 2: Answers to Practice Problems

Appendix 3a: Quiz

Appendix 3b: Quiz with Answers

Subject Categories

BISAC Subject Codes/Headings:
MAT003000
MATHEMATICS / Applied
TEC012000
TECHNOLOGY & ENGINEERING / Food Science