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Over the past several decades there has been increasing research
interest in thermodynamics as applied to biological systems. This
concerns topics such as muscle work and internal energy such as fat
and starch. Applications of the first and second laws of
thermodynamics to the human body are important to dieticians and
health science experts, and applications of these concepts to the
animal body are a major concern of animal scientists. This book
covers these key topics, which are typically not covered in classic
or traditional thermodynamics texts used in mechanical and chemical
engineering.
Over the past several decades there has been increasing research
interest in thermodynamics as applied to biological systems. This
concerns topics such as muscle work and internal energy such as fat
and starch. Applications of the first and second laws of
thermodynamics to the human body are important to dieticians and
health science experts, and applications of these concepts to the
animal body are a major concern of animal scientists. This book
covers these key topics, which are typically not covered in classic
or traditional thermodynamics texts used in mechanical and chemical
engineering.
Presenting mathematical prerequisites in summary tables, this book
explains fundamental techniques of mathematical modeling processes
essential to the food industry. The author focuses on providing an
in-depth understanding of modeling techniques, rather than the
finer mathematical points. Topics covered include modeling of
transport phenomena, kinetic processes, and food engineering
operations. The book also discusses statistical process analysis
and quality control. It includes examples from almost every
conceivable food process, most of which are based on real data
given in the many references. Each example is followed by a clear,
step-by-step worked solution.
Fundamental techniques of mathematical modeling of processes
essential to the food industry are explained in this text. Instead
of concentrating on detailed theoretical analysis and mathematical
derivations, important mathematical prerequisites are presented in
summary tables. Readers' attention is focused on understanding
modeling techniques, rather than the finer mathematical points.
Topics covered include modeling of transport phenomena, kinetic
processes, and food engineering operations. Statistical process
analysis and quality control as applied to the food industry are
also discussed. The book's main feature is the large number of
worked examples presented throughout. Included are examples from
almost every conceivable food process, most of which are based on
real data given in the many references. Each example is followed by
a clear, step- by-step worked solution.
This text explains fundamental techniques of mathematical modeling
of processes essential to the food industry .
The book's main feature is the large number of worked examples
presented throughout.
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