Math Concepts for Food Engineering, Second Edition

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

Publisher: CRC Press
Year: 2008
Tongue: English
Leaves: 234
Edition: 2nd ed
Category: Library

No coin nor oath required. For personal study only.

✦ Synopsis

Algebra Variables and constants Equations Linear and nonlinear equations Multiple linear equations Interpolation of Data in Tables and Charts Single interpolation Double interpolation Interpolation in charts Graphs and Curve Fitting Coordinate systems Linear graphs Logarithmic transformations Calculus Differentiation Integration Differential equations Problem Solving Gases and Vapors Pressure Gas laws Gas mixtures Read more...

Abstract: Algebra Variables and constants Equations Linear and nonlinear equations Multiple linear equations Interpolation of Data in Tables and Charts Single interpolation Double interpolation Interpolation in charts Graphs and Curve Fitting Coordinate systems Linear graphs Logarithmic transformations Calculus Differentiation Integration Differential equations Problem Solving Gases and Vapors Pressure Gas laws Gas mixtures Mass Balances Steady-state operation, no reaction Steady-state operation, with chemical reaction Unsteady-state operation, no reaction Energy Balances

✦ Table of Contents

Content: Front cover
Contents
Preface to Second Edition
The Authors
Introduction
Chapter 1. Algebra
Chapter 2. Interpolation of data in tables and charts
Chapter 3. Graphs and curve fitting
Chapter 4. Calculus
Chapter 5. Problem solving
Chapter 6. Gases and vapors
Chapter 7. Mass balances
Chapter 8. Energy balances
Chapter 9. Fluid mechanics
Chapter 10. Heat transfer
Chapter 11. Mass transfer
Appendix 1: Common conversion factors for engineering units
Appendix 2: Answers to practice problems
Appendix 3a: Quiz
Appendix 3b: Quiz with answers
Back cover

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