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

A Supplement for Food Science and Engineering Students Who Need to Improve Their Mathematical Skills A remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Editionhelps students improve their mathematical skills so that they can succeed in food engineering courses. The text illustrates the importance of mathematical concepts and relates them to the study of food engineering. New to the Second Edition � Straightforward explanations of basic balance and transport principles used in food engineering � Various exercises throughout that use spreadsheets, which are available on the publisher�s website � A chapter on mass transfer � A mathematical skills screening quiz � A simple units-conversion page This new edition is student testedWhat students have to say�... a must-have for any student in food science engineering ... teaches students how to think like an engineer. Each chapter provides meaningful applications ... shows students both the approach and the mathematical solution needed to solve example problems.�"This workbook not only taught me which mathematical equations are needed to solve various food engineering problems, it helped me understand the analysis and approach needed when solving any engineering problem. The practice questions helped me gain confidence in my problem-solving skills, and they make the coursework more interesting by relating it to real-world problems." Builds Mathematical Confidence This text helps assess the mathematical reasoning skills of food science and engineering students and off

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.

The component parts of a manufacturing system are important. Without peripherals and services such as pumps, boilers, power transmission, water treatment, waste disposal, and efficient lighting, the system will collapse. Food Plant Engineering Systems, Second Edition fills the need for a reference dealing with the bits and pieces that keep systems running, and also with how the peripheral parts of a processing plant fit within the bigger picture. The author has gathered information from diverse sources to introduce readers to the ancillary equipment used in processing industries, including production line components and environmental control systems. He explores the buildings and facilities as well as the way various parts of a plant interact to increase plant production. This new edition covers the systems approach to Lean manufacturing, introducing Lean principles to the food industry. It also addresses sustainability and environmental issues, which were not covered in the first edition. Written so readers with only basic mathematical knowledge will benefit from the content, the text describes measurements and numbers as well as general calculations, including mass and energy balances. It addresses the properties of fluids, pumps, and piping, and provides a brief discussion of thermodynamics. In addition, it explores electrical system motors, starters, heating, and lights; heating systems and steam generation; cooling and refrigeration systems; and water, waste, and material handling systems. The text also deals with plant design, including location, foundations, floors, walls, roofs, drains, and insulation. The final chapter presents an overview of safety and OSHA regulations, and the appendices provide conversion tables and an introduction to mathematics.

This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. This text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation.

Introduction to Food Engineering deals with the engineering concepts in food processing employing a unit operations approach. The book focuses on mass and energy balances, fluid flow, energy utilization, refrigeration, heat transfer, food freezing, evaporation, dehydration, and psychometrics. It is in line with primary topics recommended by the Institute of Food Technologists of the U.S.A. The text reviews some concepts related to food science such as the equation of state and perfect gas law, laws of thermodynamics, and conservation of mass. The book also discusses the transport of liquid foods and the three types of utilities used in food processing: 1) steam generation and utilization; 2) natural gas utilization; and 3) electric power utilization. The text explains how to determine the properties of food and the different approaches that can be used to obtain the food's thermal properties prior to using the proper heat-exchange equipment. Food preservation also involves freezing (direct or indirect contact systems), evaporation, dehydration, and psychometrics (involving thermodynamic properties of gas-vapor mixtures). The book is suitable for nutritionists, food technologists, advanced under-graduate and beginning graduate students in food science and technology, and professionals whose works are in the food processing, research, and preservation industry.

This book reminds students in junior, senior and graduate level courses in physics, chemistry and engineering of the math they may have forgotten (or learned imperfectly) that is needed to succeed in science courses. The focus is on math actually used in physics, chemistry, and engineering, and the approach to mathematics begins with 12 examples of increasing complexity, designed to hone the student's ability to think in mathematical terms and to apply quantitative methods to scientific problems. Detailed illustrations and links to reference material online help further comprehension. The second edition features new problems and illustrations and features expanded chapters on matrix algebra and differential equations. Use of proven pedagogical techniques developed during the author’s 40 years of teaching experience New practice problems and exercises to enhance comprehension Coverage of fairly advanced topics, including vector and matrix algebra, partial differential equations, special functions and complex variables