Math concepts for food engineering
Hartel, Richard W.
Connelly, Robin K.
Howell, Terry A.
Hyslop, Douglas B.
37,96 €(IVA inc.)
Enables students to improve their mathematical reasoning skills and, therefore, to better understand food engineering principles. Examines a variety of food engineering elements, including gases, vapors, mass and energy balances, fluid mechanics, and heat and mass transfer. Offers a step-by-step breakdown of formulas used in mass, heat, and momentum transfer. Employs spreadsheets to generate practical mathematical tools for applications and to help solve examples. Includes numerous worked and practice problems with solutions in the appendices.
- ISBN: 978-1-4200-5505-4
- Editorial: CRC Press
- Encuadernacion: Rústica
- Páginas: 228
- Fecha Publicación: 01/04/2008
- Nº Volúmenes: 1
- Idioma: Inglés