Math concepts for food engineering
Auteur :
Hartel, Richard W. / Hyslop, D.B. / Connelly, Robin K. / Howell Jr., T.A.
Éditeur :
Taylor & Francis Ltd
ISBN :
9781138426511
Date de publication :
27 juil. 2017
Dimensions :
23,4 x 15,6 cm
Poids :
467 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
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.