Math Concepts for Food Engineering - Couverture souple

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

9781420055054: Math Concepts for Food Engineering

Couverture souple

ISBN 10 : 1420055054 ISBN 13 : 9781420055054

Editeur : CRC Press, 2008

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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.

Les informations fournies dans la section � Synopsis � peuvent faire r�f�rence � une autre �dition de ce titre.

� propos de l?auteur

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

Les informations fournies dans la section � A propos du livre � peuvent faire r�f�rence � une autre �dition de ce titre.

�diteur: CRC Press
Date d'�dition: 2008
Langue: anglais
ISBN 10: 1420055054
ISBN 13: 9781420055054
Reliure: Broch�
Num�ro d'�dition: 2
Nombre de pages: 242
Coordonn�es du fabricant: non disponible
Personne responsable: non disponible

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Math Concepts for Food Engineering

Hartel, Richard W.; Hyslop, D. B.; Howell Jr, T. a.

Edit� par CRC Press, 2008

ISBN 10 : 1420055054 ISBN 13 : 9781420055054

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Paperback. Etat : Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. N� de r�f. du vendeur G1420055054I4N00

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Math Concepts for Food Engineering

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

Edit� par CRC Press, 2008

ISBN 10 : 1420055054 ISBN 13 : 9781420055054

Ancien ou d'occasion Couverture souple

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Etat : acceptable. This book is in Acceptable condition. The cover is creased , and has excessive wear. There may be writing or highlighting. The pages are still intact. N� de r�f. du vendeur BRV.1420055054.A

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Math Concepts for Food Engineering, Second Edition

Hartel, Richard W.

Edit� par Routledge, 2008

ISBN 10 : 1420055054 ISBN 13 : 9781420055054

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Soft cover. Etat : Very Good. 2nd Edition. book, cover and text all in very good condition,binding tight and square spine not creased, text with very few light pencil notations, no names no stamps. N� de r�f. du vendeur 014878

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Math Concepts for Food Engineering

Hartel, Richard W.

Edit� par CRC Press, 2008

ISBN 10 : 1420055054 ISBN 13 : 9781420055054

Neuf Paperback

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Paperback. Etat : new. Excellent Condition.Excels in customer satisfaction, prompt replies, and quality checks. N� de r�f. du vendeur Scanned1420055054

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Math Concepts for Food Engineering

Hartel, Richard W.; Connelly, Robin K.; Howell, Terry A., Jr.; Hyslop, Douglas B.

Edit� par CRC Press, 2008

ISBN 10 : 1420055054 ISBN 13 : 9781420055054

Ancien ou d'occasion Couverture souple

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Math Concepts for Food Engineering

Hartel, Richard W.; Connelly, Robin K.; Howell, Terry A., Jr.; Hyslop, Douglas B.

Edit� par CRC Press, 2008

ISBN 10 : 1420055054 ISBN 13 : 9781420055054

Neuf Couverture souple

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Etat : New. N� de r�f. du vendeur 5022275-n

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Math Concepts for Food Engineering (Paperback)

Richard W. Hartel

Edit� par Taylor & Francis Inc, Bosa Roca, 2008

ISBN 10 : 1420055054 ISBN 13 : 9781420055054

Neuf Paperback

Vendeur : Grand Eagle Retail, Bensenville, IL, Etats-Unis

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Paperback. Etat : new. Paperback. 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. 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N� de r�f. du vendeur 9781420055054

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