Skip to main content

Review of Mathematical Principles and Applications in Food Processing

  • Chapter
Fundamentals of Food Process Engineering

Part of the book series: FOOD SCIENCE TEXT SERIES ((FSTS))

  • 6662 Accesses

Abstract

Avariable is a quantity that can assume any value. In algebraic expressions, variables are represented by letters from the end of the alphabet. In physics and engineering, any letter of the alphabet and Greek letters are used as symbols for physical quantities. Any symbol may represent a variable if the value of the physical quantity it represents is not fixed in the statement of the problem. In an algebraic expression, the letters from the beginning of the alphabet often represent constants; that is, their values are fixed. Thus, in the expression ax = 2by, x and y represent variables and a and b are constants.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 69.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 89.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

SUGGESTED READING

  • Burrows, W. H. 1965. Graphical Techniques for Engineering Computation. Chemical Publishing Co., New York.

    Google Scholar 

  • Cumming, H. G. and Anson, C. J. 1967. Mathematics and Statistics for Technologists. Chemical Publishing Co., New York.

    Google Scholar 

  • Dull, R. W. and Dull, R. 1951. Mathematics for Engineers. McGraw-Hill Book Co., New York.

    Google Scholar 

  • Greenberg, D. A. 1965. Mathematics for Introductory Science Courses. Calculus and Vectors with a Review of Basic Algebra. W. A. Benjamin, New York.

    Google Scholar 

  • Feldner, R. M. and Rousseau, R. W. 1999. Elementary Principles of Chemical Processes. 2nd ed. John Wiley & Sons, New York.

    Google Scholar 

  • Kelly, F. H. C. 1963. Practical Mathematics for Chemnists. Butterworths, London.

    Google Scholar 

  • Mackie, R. K., Shephard, T. M., and Vincent, C. A. 1972. Mathematical Methods for Chemists. The English University Press, London.

    Google Scholar 

  • Perry, R. H., Chilton, C. H., and Kirkpatrick, S. D. 1963. Chemical Engineers Handbook. 4th ed. McGraw-Hill Book Co., New York.

    Google Scholar 

  • Person, R. 1997. Using Microsoft Excel 97. QUE Corporation, Indianapolis, IN.

    Google Scholar 

  • Wilkinson, L., Hill, M., Welna, J., and Birkenbeuel, G. 1992. Statistics. Systat Inc., Evanston IL.

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Rights and permissions

Reprints and permissions

Copyright information

© 2007 Springer

About this chapter

Cite this chapter

Toledo, R.T. (2007). Review of Mathematical Principles and Applications in Food Processing. In: Fundamentals of Food Process Engineering. FOOD SCIENCE TEXT SERIES. Springer, Boston, MA. https://doi.org/10.1007/0-387-29241-1_1

Download citation

Publish with us

Policies and ethics