Math Concepts for Food Engineering PDF Download
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Author: Richard W. Hartel
Publisher: CRC Press
ISBN: 1420055062
Category : Mathematics
Languages : en
Pages : 234
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Book Description
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 cour
Author: Richard W. Hartel
Publisher: CRC Press
ISBN: 1420055062
Category : Mathematics
Languages : en
Pages : 234
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Book Description
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 cour
Author: Richard W. Hartel
Publisher: CRC Press
ISBN: 1000765490
Category : Mathematics
Languages : en
Pages : 234
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Book Description
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 cour
Author: Surajbhan Sevda
Publisher: CRC Press
ISBN: 0429792522
Category : Mathematics
Languages : en
Pages : 464
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Book Description
Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food engineering and fermentation technology. Combining theory with a practical, hands-on approach, this book covers key aspects of food engineering. Presenting cuttingedge information, the book is an essential reference on the fundamental concepts associated with food engineering.
Author: C. Anandharamakrishnan
Publisher: CRC Press
ISBN: 0429772394
Category : Science
Languages : en
Pages : 803
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Book Description
Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling. Features Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations Includes 178 solved numerical problems and 285 multiple choice questions Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.
Author: Clayton R. Paul
Publisher: John Wiley & Sons
ISBN: 1118211103
Category : Computers
Languages : en
Pages : 246
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Book Description
Just the math skills you need to excel in the study or practice of engineering Good math skills are indispensable for all engineers regardless of their specialty, yet only a relatively small portion of the math that engineering students study in college mathematics courses is used on a frequent basis in the study or practice of engineering. That's why Essential Math Skills for Engineers focuses on only these few critically essential math skills that students need in order to advance in their engineering studies and excel in engineering practice. Essential Math Skills for Engineers features concise, easy-to-follow explanations that quickly bring readers up to speed on all the essential core math skills used in the daily study and practice of engineering. These fundamental and essential skills are logically grouped into categories that make them easy to learn while also promoting their long-term retention. Among the key areas covered are: Algebra, geometry, trigonometry, complex arithmetic, and differential and integral calculus Simultaneous, linear, algebraic equations Linear, constant-coefficient, ordinary differential equations Linear, constant-coefficient, difference equations Linear, constant-coefficient, partial differential equations Fourier series and Fourier transform Laplace transform Mathematics of vectors With the thorough understanding of essential math skills gained from this text, readers will have mastered a key component of the knowledge needed to become successful students of engineering. In addition, this text is highly recommended for practicing engineers who want to refresh their math skills in order to tackle problems in engineering with confidence.
Author: R. Paul Singh
Publisher: Academic Press
ISBN: 0080919626
Category : Technology & Engineering
Languages : en
Pages : 864
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Book Description
This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding. - Supplemental processes including filtration, sedimentation, centrifugation, and mixing - Extrusion processes for foods - Packaging concepts and shelf life of foods - Expanded information on Emerging technologies, such as high pressure and pulsed electric field; Transport of granular foods and powders; Process controls and measurements; Design of plate heat exchangers; Impact of fouling in heat transfer processes; Use of dimensional analysis in understanding physical phenomena
Author: Albert Ibarz
Publisher: CRC Press
ISBN: 1439809186
Category : Science
Languages : en
Pages : 726
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Book Description
Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project. Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature. Highlights of the book include: Dimensional analysis and similarities Physicochemistry of food systems Heat and mass transfer in food Food rheology Physical properties Water activity Thermal processing Chilling and freezing Evaporation Dehydration Extensive examples, problems, and solutions
Author: R. Paul Singh
Publisher: Gulf Professional Publishing
ISBN: 0080574491
Category : Technology & Engineering
Languages : en
Pages : 787
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Book Description
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.
Author: George D. Saravacos
Publisher: CRC Press
ISBN: 1439877858
Category : Technology & Engineering
Languages : en
Pages : 596
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Book Description
A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and chemical and biological engineering as well as engineers and scientists working in various food processing industries. Part of the notable CRC Press Contemporary Food Engineering series, Food Process Engineering Operations focuses on the application of chemical engineering unit operations to the handling, processing, packaging, and distribution of food products. Chapters 1 through 5 open the text with a review of the fundamentals of process engineering and food processing technology, with typical examples of food process applications. The body of the book then covers food process engineering operations in detail, including theory, process equipment, engineering operations, and application examples and problems. Based on the authors’ long teaching and research experience both in the US and Greece, this highly accessible textbook employs simple diagrams to illustrate the mechanism of each operation and the main components of the process equipment. It uses simplified calculations requiring only elementary calculus and offers realistic values of food engineering properties taken from the published literature and the authors’ experience. The appendix contains useful engineering data for process calculations, such as steam tables, engineering properties, engineering diagrams, and suppliers of process equipment. Designed as a one or two semester textbook for food science students, Food Process Engineering Operations examines the applications of process engineering fundamentals to food processing technology making it an important reference for students of chemical and biological engineering interested in food engineering, and for scientists, engineers, and technologists working in food processing industries.
Author: Larry A. Glasgow
Publisher: John Wiley & Sons
ISBN: 1118749839
Category : Technology & Engineering
Languages : en
Pages : 256
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Book Description
Prepare students for success in using applied mathematics for engineering practice and post-graduate studies Moves from one mathematical method to the next sustaining reader interest and easing the application of the techniques Uses different examples from chemical, civil, mechanical and various other engineering fields Based on a decade’s worth of the authors lecture notes detailing the topic of applied mathematics for scientists and engineers Concisely writing with numerous examples provided including historical perspectives as well as a solutions manual for academic adopters
