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.
- | Author: Richard W. Hartel
- | Publisher: CRC Press
- | Publication Date: Mar 17, 2008
- | Number of Pages: 242 pages
- | Binding: Paperback or Softback
- | ISBN-10: 1420055054
- | ISBN-13: 9781420055054
