This is a step-by-step workbook indented to help students practice solving food engineering problems. It is designed as an introduction to food engineering problems for those who have very little to no background in engineering. It deals with problems in fluid flow, heat transfer, mass transfer and the most common unit operations that find applications in food processing, i.e. thermal processing, cooling and freezing, evaporation, psychometrics and drying. It includes theoretical questions in the form true or false, solved problems, semi-solved problems and problems solved using a computer. Some of the problems are elementary but problems of increasing difficulty follow so that the book will be useful to food science and even to food engineering students.
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Solving Problems in Food Engineering is a step by step workbook intended to enhance students' understanding of complicated concepts and to help them practice solving food engineering problems. The book covers problems in fluid flow, heat transfer, mass transfer, and the most common unit operations that have applications in food processing, such as thermal processing, cooling and freezing, evaporation, psychrometrics and drying. Included are theoretical questions in the form of true or false, solved problems, semi-solved problems, and problems solved using a computer. The semi-solved problems guide students through the solution. Some of the problems progress from elementary level increasing difficulty so that the book is useful to food science as well as food engineering students.
About the Editor:
Stavros Yanniotis is an associate professor of food engineering in the Agricultural University of Athens' Department of Food Science & Technology.
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Anbieter: Majestic Books, Hounslow, Vereinigtes Königreich
Zustand: New. pp. 312 86 Illus. Artikel-Nr. 7595337
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Anbieter: Romtrade Corp., STERLING HEIGHTS, MI, USA
Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide. Artikel-Nr. ABNR-1896
Anbieter: Romtrade Corp., STERLING HEIGHTS, MI, USA
Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide. Artikel-Nr. ABNR-73756
Anbieter: Romtrade Corp., STERLING HEIGHTS, MI, USA
Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide. Artikel-Nr. ABNR-205796
Anbieter: Revaluation Books, Exeter, Vereinigtes Königreich
Paperback. Zustand: Brand New. 1st paperback/cd-rom edition. 297 pages. 9.25x6.25x0.75 inches. In Stock. Artikel-Nr. x-0387735135
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Anbieter: buchversandmimpf2000, Emtmannsberg, BAYE, Deutschland
Taschenbuch. Zustand: Neu. Neuware -Solving Problems in Food Engineering is a step by step workbook intended to enhance students' understanding of complicated concepts and to help them practice solving food engineering problems. The book covers problems in fluid flow, heat transfer, mass transfer, and the most common unit operations that have applications in food processing, such as thermal processing, cooling and freezing, evaporation, psychrometrics and drying. Included are theoretical questions in the form of true or false, solved problems, semi-solved problems, and problems solved using a computer. The semi-solved problems guide students through the solution. Some of the problems progress from elementary level increasing difficulty so that the book is useful to food science as well as food engineering students.Aus den Rezensionen:'¿ Das Buch ist mit Sicherheit eine Bereicherung für alle, die mit dem Vermitteln von Verständnis für lebensmitteltechnische Berechnungen in ihrer ganzen Bandbreite befasst sind. Auf der dem Buch beiliegenden CD sind einige komplexere Beispiele in Microsoft Excel zu finden - wenn auch mit etwas gewöhnungsbedürftiger Farbgestaltung .' (Prof. Dr. Harald Rohm, in: Lebensmitteltechnik, 2008, Vol. 40, Issue 6, S. 65)Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 312 pp. Englisch. Artikel-Nr. 9780387735139
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Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Solving Problems in Food Engineering is a step by step workbook intended to enhance students' understanding of complicated concepts and to help them practice solving food engineering problems. The book covers problems in fluid flow, heat transfer, mass transfer, and the most common unit operations that have applications in food processing, such as thermal processing, cooling and freezing, evaporation, psychrometrics and drying. Included are theoretical questions in the form of true or false, solved problems, semi-solved problems, and problems solved using a computer. The semi-solved problems guide students through the solution. Some of the problems progress from elementary level increasing difficulty so that the book is useful to food science as well as food engineering students.Aus den Rezensionen:'. Das Buch ist mit Sicherheit eine Bereicherung für alle, die mit dem Vermitteln von Verständnis für lebensmitteltechnische Berechnungen in ihrer ganzen Bandbreite befasst sind. Auf der dem Buch beiliegenden CD sind einige komplexere Beispiele in Microsoft Excel zu finden - wenn auch mit etwas gewöhnungsbedürftiger Farbgestaltung .' (Prof. Dr. Harald Rohm, in: Lebensmitteltechnik, 2008, Vol. 40, Issue 6, S. 65). Artikel-Nr. 9780387735139
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