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.
A CD-Rom is supplied with the book, which contains spreadsheet
solutions of problems that require the use of a computer, such as
transient heat and mass transfer problems, simulation of 2 and
4-effect evaporators, freezing of a 2-D solid, drying and
others.
Aus den Rezensionen:
"a ] Das Buch ist mit Sicherheit eine Bereicherung fA1/4r alle,
die mit dem Vermitteln von VerstAndnis fA1/4r
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 gewAhnungsbedA1/4rftiger Farbgestaltung ..." (Prof. Dr.
Harald Rohm, in: Lebensmitteltechnik, 2008, Vol. 40, Issue 6, S.
65)
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