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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 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 tested What 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 offers assistance for those who need a refresher. It supplies the necessary material to solve simple engineering problems so that students are prepared to face more rigorous challenges in class.
As the demand for safe, nutritious, convenient foods continues to rise, and the capabilities of molecular biology and nutritional biochemistry continue to expand, the need for up-to-date engineering information becomes ever more critical. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the manufacture of the highest quality food products at the lowest possible cost. Handbook of Food Engineering, Second Edition assembles the most recent information available for the efficient design and development of processes used in the manufacturing of food products, along with traditional background and fundamental information. In keeping with the comprehensive and informative style of the original, this second edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. Beginning with a review of the properties of food and food ingredients and the traditional unit operations associated with food manufacture, the book moves on to discuss specific points associated with freezing, concentration, dehydration, thermal processing, and extrusion. Key chapters cover basic concepts of the transport and storage of liquids and solids, as well as important topics in packaging, cleaning, and sanitation. New information on membrane processes addresses not only liquid concentration, but also other applications for membranes in food processing. The chapters on mass transfer in foods and food packaging have been extensively revised. Delineating the concepts of engineering as they are applied to the latest advancements in food manufacture, Handbook of Food Engineering, Second Edition contributes to the evolution of food engineering as an interface between engineering and other food sciences.
Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today’s students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. New to this Edition: Communicates key concepts using audio, video, and animations Integrates interactive tools to aid in understanding complex charts and graphs Features multimedia guide to setting up Excel spreadsheets and working with formulae Demonstrates key processes and engineering in practice through videos Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples Presents a practical, unique and challenging blend of principles and applications for comprehensive learning Ideal for classroom use, valuable as a lifetime professional reference
This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing processes are covered. This volume therefore endeavors to initially embody food manufacturing flows and pays careful attention to quantitatively detailing and explaining the manufacturing operations involved from an engineering point of view. Because this book is intended to be a very basic introductory text for food engineering, it introduces a variety of foods and food ingredients with which the intended readership is familiar to explain comprehensively the fundamental unit operations through the manufacturing flows. Various real foods and food ingredients are used to explain the principles of food engineering so that students of food science, technology, and engineering courses will be able to better grasp the basic concepts. The book includes many exercises for learning how to draw proper graphs and how to deal with mathematical formulas and numerical values. Readers can learn common principles, which are easily applicable to other fields such as pharmaceuticals and biotechnology, through the many examples that are provided.
In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory.
Remediation engineering has evolved and advanced from the stage of being a sub-discipline of environmental engineering into its own engineering discipline supporting the growth of a global industry. This fully-updated second edition will capture the fundamental advancements that have taken place during the last two decades, within the sub-disciplines that form the foundation of the remediation engineering platform. The book will cover the entire spectrum of current technologies that are being employed in this industry, and will also touch on future trends and how practitioners should anticipate and adapt to those needs.
Engineering Mathematics is the best-selling introductory mathematics text for students on science and engineering degree and pre-degree courses. Sales of previous editions stand at more than half a million copies. It is suitable for classroom use and self-study. Its unique programmed approach takes students through the mathematics they need in a step-by-step fashion with a wealth of examples and exercises. The book is divided into two sections with the Foundation section starting at Level 0 of the IEng syllabus and the main section extending over all elements of a first year undergraduate course and into many second year courses. The book therefore suits a full range of abilities and levels of access. The Online Personal Tutor guides students through exercises in the same step-by-step fashion as the book, with hundreds of full workings to questions.

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