未读消息消息

店铺

我的订单收藏

拍卖

拍卖交易我的竞拍收藏

我的好友资金账户

客服 |

帮助中心 9:00-20:30 在线留言

客服电话

010-89648155

服务时间

客服咨询 8:00-21:00

纠纷处理 9:00-21:00

图书审核 9:00-18:00

监督与建议

请选择

手机孔网

The Design of Coffee: An Engineering Approach

The Design of Coffee: An Engineering Approach

分享

作者: William Ristenpart, Tonya Kuhl 作者

出版社: Createspace Independent Pub

出版时间: 2016-09

ISBN: 1537305573 或 9781537305578

定价: 68.30

装帧: 平装

开本: 其他

页数: 118页

正文语种: 英语

分类: 外文古旧书>英文书>文学

1 张插图图片

The Design of Coffee provides a non-mathematical introduction to chemical engineering, as illustrated by the roasting and brewing of coffee. Hands-on coffee experiments demonstrate key engineering principles, including material balances, chemical kinetics, mass transfer, fluid mechanics, conservation of energy, and colloidal phenomena. The experiments lead to an engineering design competition where contestants strive to make the best tasting coffee using the least amount of energy a classic engineering optimization problem, but one that is both fun and tasty!

Anybody with access to a sink, electricity, and inexpensive coffee roasting and brewing equipment can do these experiments, either as part of a class or with your friends at home. The Design of Coffee will help you understand how to think like an engineer and how to make excellent coffee!

The revised second edition (2017 printing) presents streamlined lab experiences, adds new bonus material on industrial coffee operations, and includes a new lab experience focused on sensory analysis during traditional cupping of coffee.

FEATURES:
* Covers all aspects of making coffee, from green beans to the final brew
* Does not require calculus or college-level chemistry
* Emphasizes the scientific method and introductory data analysis with guided data sheets and lab report questions
* Includes 10 full experiments, each with background on key concepts, overview of necessary equipment, and detailed instructions:
Lab 0 - Safety Overview and Introduction to Tasting Coffee Lab 1 - Reverse Engineering a Drip Coffee Brewer Lab 2 - Process Flow Diagram and Mass Balances for Coffee Lab 3 - The pH of Coffee and Chemical Reactions Lab 4 - Measuring the Energy Used to Make Coffee Lab 5 - Mass Transfer and Flux during Brewing Lab 6 - Coffee as a Colloidal Fluid and the Effect of Filtration Lab 7 - First Design Trials: Optimizing Strength & Extraction Lab 8 - Second Design Trials: Scaling Up to 1 Liter of Coffee Lab 9 - Design Competition and Blind Taste Panel
内容简介:
The Design of Coffee provides a non-mathematical introduction to chemical engineering, as illustrated by the roasting and brewing of coffee. Hands-on coffee experiments demonstrate key engineering principles, including material balances, chemical kinetics, mass transfer, fluid mechanics, conservation of energy, and colloidal phenomena. The experiments lead to an engineering design competition where contestants strive to make the best tasting coffee using the least amount of energy a classic engineering optimization problem, but one that is both fun and tasty!

Anybody with access to a sink, electricity, and inexpensive coffee roasting and brewing equipment can do these experiments, either as part of a class or with your friends at home. The Design of Coffee will help you understand how to think like an engineer and how to make excellent coffee!

The revised second edition (2017 printing) presents streamlined lab experiences, adds new bonus material on industrial coffee operations, and includes a new lab experience focused on sensory analysis during traditional cupping of coffee.

FEATURES:
* Covers all aspects of making coffee, from green beans to the final brew
* Does not require calculus or college-level chemistry
* Emphasizes the scientific method and introductory data analysis with guided data sheets and lab report questions
* Includes 10 full experiments, each with background on key concepts, overview of necessary equipment, and detailed instructions:
Lab 0 - Safety Overview and Introduction to Tasting Coffee Lab 1 - Reverse Engineering a Drip Coffee Brewer Lab 2 - Process Flow Diagram and Mass Balances for Coffee Lab 3 - The pH of Coffee and Chemical Reactions Lab 4 - Measuring the Energy Used to Make Coffee Lab 5 - Mass Transfer and Flux during Brewing Lab 6 - Coffee as a Colloidal Fluid and the Effect of Filtration Lab 7 - First Design Trials: Optimizing Strength & Extraction Lab 8 - Second Design Trials: Scaling Up to 1 Liter of Coffee Lab 9 - Design Competition and Blind Taste Panel

查看详情

相关分类

Literature&Fiction文学与虚构 ScienceFiction&Fantasy科幻与玄幻 Romance浪漫小说 Mystery&Thrillers神秘与惊悚 Teens青少年读物 Biographies&Memoirs传记与自传 Comics&GraphicNovels动漫与绘画小说 ELT英语学习 Reference参考书 StandardTest标准考试 Business&Investing商业与投资 Self-Help励志自助

The Design of Coffee: An Engineering Approach

暂无旧书在售