Math Concepts for Food Engineering

Inhaltsverzeichnis

Algebra. Interpolation of Data in Tables and Charts. Graphs and Curve Fitting. Calculus. Problem Solving. Gases and Vapors. Mass Balances. Energy Balances. Fluid Mechanics. Heat Transfer. Mass Transfer. Appendices.

Über den Autor / die Autorin

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

Zusammenfassung

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.

Produktdetails

• Autoren: Robin K. Connelly, Connelly Robin K., Richard W. Hartel, Richard W. (University of Wisconsin Hartel, Richard W. Hyslop Hartel, Hartel Richard W., T.A. Howell Jr., D.B. Hyslop
• Verlag: Taylor & Francis Ltd.
• Sprache: Englisch
• Produktform: Fester Einband
• Erschienen: 31.12.2017
• EAN: 9781138426511
• ISBN: 978-1-138-42651-1
• Seiten: 242
• Themen: Naturwissenschaften, Medizin, Informatik, Technik > Technik > Chemische Technik; Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General