Math Concepts for Food Engineering, Second

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.

Algebra	p. 1
Variables and constants	p. 1
Variables	p. 1
Constants	p. 2
Equations	p. 2
Functions	p. 2
Manipulation of equations	p. 3
Rules of equations applied to engineering units	p. 6
Linear and nonlinear equations	p. 8
Multiple linear equations	p. 10
Algebraic manipulation	p. 10
Substitution	p. 13
Matrices (Kramer's rule)	p. 15
Addition and subtraction	p. 16
Multiplication	p. 17
Interpolation of data in tables and charts	p. 27
Single interpolation	p. 27
Double interpolation	p. 31
Interpolation in charts	p. 36
Graphs and curve fitting	p. 39
Coordinate systems	p. 39
Cartesian coordinates	p. 39
Polar coordinates and cylindrical coordinates	p. 41
Linear graphs	p. 44
Logarithmic transformations	p. 49
Semi-log graphs	p. 52
Log-log graphs	p. 54
Calculus	p. 57
Differentiation	p. 57
Derivatives	p. 57
Formal differentiation	p. 61
Rules of differentiation	p. 62
Second derivatives	p. 64
Partial derivatives	p. 64
Applications	p. 65
Time derivatives	p. 65
Maxima and minima	p. 65
Integration	p. 67
The antiderivative	p. 67
Formal integration	p. 68
Rules of integration	p. 69
Closed integrals	p. 70
Trapezoidal rule	p. 71
Areas by integration	p. 72
Differential equations	p. 73
Problem solving	p. 77
Gases and vapors	p. 83
Pressure	p. 83
Gas laws	p. 86
Gas mixtures	p. 89
Partial pressure	p. 89
Partial volume	p. 90
Mass balances	p. 93
Steady-state operation, no reaction	p. 95
Steady-state operation, with chemical reaction	p. 105
Unsteady-state operation, no reaction	p. 108
Energy balances	p. 111
Steam tables	p. 113
Saturated steam	p. 113
Superheated steam	p. 117
Enthalpy balances	p. 120
Fluid mechanics	p. 127
Rheology	p. 127
Modeling rheological behavior of fluid foods	p. 128
Measurement of rheological properties	p. 131
Fluid flow	p. 135
Continuity equation	p. 135
Determination of flow regime	p. 137
Flow of a Newtonian fluid in a pipe	p. 138
Effects of friction on fluid flow	p. 143
Mechanical energy balance equation in fluid flow	p. 146
Non-Newtonian fluid flow	p. 149
References	p. 151
Heat transfer	p. 153
Steady state	p. 154
Conduction heat transfer	p. 154
Convection heat transfer	p. 160
Convective heat-transfer coefficients	p. 166
Heat exchangers	p. 170
Unsteady-state heat transfer	p. 174
Freezing	p. 179
Radiation heat transfer	p. 182
Mass transfer	p. 185
Psychrometrics	p. 185
Moist-air properties using thermodynamic principles and the gas laws	p. 186
Moist-air properties on psychrometric chart	p. 187
Using the psychrometric chart to find the state of air during processing	p. 189
Molecular diffusion	p. 191
Convective mass transfer	p. 196
Unsteady-state mass transfer	p. 199
References	p. 202
Common conversion factors for engineering units	p. 203
Answers to practice problems	p. 205
Quiz	p. 209
Quiz with answers	p. 215
Index	p. 219
Table of Contents provided by Ingram. All Rights Reserved.

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Math Concepts for Food Engineering, Second Edition

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