Math Concepts for Food Engineering (Paperback)

Idioma: inglés

Editorial: Taylor & Francis Inc, Bosa Roca, 2008

1420055054 / 9781420055054

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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 our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

N° de ref. del artículo 9781420055054

Título
Math Concepts for Food Engineering (Paperback)
Autor
Richard W. Hartel
Editorial
Taylor & Francis Inc, Bosa Roca
Año de publicación
2008
Estado
new
Encuadernación
Paperback
Idioma
inglés
ISBN 10
1420055054
ISBN 13
9781420055054
Edición
2ª Edición

AussieBookSeller

Truganina, VIC, Australia

Vendedor de 5 estrellas

Vendedor de AbeBooks desde 22 de junio de 2007

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ArtículoDe 25 a 45 días hábilesDe 8 a 14 días hábiles
Primer artículoEUR 31,90EUR 37,93
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The Nile Group Pty Ltd

42 Apex Drive
Truganina, VIC Australia 3029