3.5 An e
stimate of the moisture content of chips that were fried for 25 seconds.
To estimate the moisture content for a frying time of 25 seconds, we can use linear
interpolation. Linear interpolation calculates the value between two known data points based
on their relative positions.
In this case, we can use the data points (30, 3.4) and (20, 4.2) to estimate the moisture content
for a frying time of 25 seconds.
The formula for linear interpolation is:
y = y1 + ((x - x1) / (x2 - x1)) * (y2 - y1)
where:
y is the estimated moisture content for the given frying time (25 seconds)
y1 and y2 are the moisture content values of the two known data points
x is the given frying time (25 seconds)
x1 and x2 are the frying time values of the two known data points
Using the formula, we can calculate the estimated moisture content:
y = 3.4 + ((25 - 30) / (20 - 30)) * (4.2 - 3.4)
Simplifying the equation:
y = 3.4 + (-5 / -10) * (4.2 - 3.4) y = 3.4 + 0.5 * 0.8 y = 3.4 + 0.4 y = 3.8
Therefore, the estimated moisture content of chips fried for 25 seconds is approximately 3.8.
