COMPUTER ASSISTANCE IN TEACHING FOOD ENGINEERING TO FOOD SCIENCE STUDENTS.

Mrinal Bhattacharya; Milford A. Hanna; Vijay Tatkar

COMPUTER ASSISTANCE IN TEACHING FOOD ENGINEERING TO FOOD SCIENCE STUDENTS.

Mrinal Bhattacharya
, Milford A. Hanna
, Vijay Tatkar

Bioproducts and Biosystems Engineering

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

Abstract

This paper deals with the use of interactive computer programs to familiarize Food Science students with rigorous engineering design. Four programs involving evaporation, heat exchanger design, pump selection and distillation were used to give students a better idea about the equipment and options without going into detailed calculations.

Original language	English (US)
Title of host publication	ASEE Annual Conference Proceedings
Publisher	ASEE
Pages	266-268
Number of pages	3
Volume	1
State	Published - 1985

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title = "COMPUTER ASSISTANCE IN TEACHING FOOD ENGINEERING TO FOOD SCIENCE STUDENTS.",

abstract = "This paper deals with the use of interactive computer programs to familiarize Food Science students with rigorous engineering design. Four programs involving evaporation, heat exchanger design, pump selection and distillation were used to give students a better idea about the equipment and options without going into detailed calculations.",

author = "Mrinal Bhattacharya and Hanna, \{Milford A.\} and Vijay Tatkar",

year = "1985",

language = "English (US)",

volume = "1",

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AU - Bhattacharya, Mrinal

AU - Hanna, Milford A.

AU - Tatkar, Vijay

PY - 1985

Y1 - 1985

N2 - This paper deals with the use of interactive computer programs to familiarize Food Science students with rigorous engineering design. Four programs involving evaporation, heat exchanger design, pump selection and distillation were used to give students a better idea about the equipment and options without going into detailed calculations.

AB - This paper deals with the use of interactive computer programs to familiarize Food Science students with rigorous engineering design. Four programs involving evaporation, heat exchanger design, pump selection and distillation were used to give students a better idea about the equipment and options without going into detailed calculations.

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UR - https://www.scopus.com/pages/publications/0021896947#tab=citedBy

M3 - Conference contribution

AN - SCOPUS:0021896947

VL - 1

SP - 266

EP - 268

BT - ASEE Annual Conference Proceedings

PB - ASEE

ER -

COMPUTER ASSISTANCE IN TEACHING FOOD ENGINEERING TO FOOD SCIENCE STUDENTS.

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