Math Concepts for Food Engineering

ISBN-13: 9781420055054 / Angielski / Miękka / 2008 / 248 str.

Richard W Hartel

Opis

Helps build students' mathematical reasoning skills so that they can achieve a better understanding of food engineering principles. This book examines a variety of food engineering elements, including gases, vapours, mass and energy balances, fluid mechanics, and heat and mass transfer.

Spis treści

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

O autorze

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