Math Concepts for Food Engineering

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.