Estimate the thermal properties of a food with the following composition: carbohydrate 0.3%, protein 27.6%, fat 17.5%, ash 4.7%, moisture 49.9%.a. Specific heat is based on the Siebel equation = kJ / kg ° C.b. Specific heat is based on the Charm equation = kJ / kg ° C.c. Specific heat is based on the Heldman & Singh equation = kJ / kg ° C.d. Specific heat is based on the Choi & Okos equation = kJ / kg ° C.e. Heat conductivity is based on the equation Sweat = W / m ° C.f. Heat conductivity is based on the Choi & Okos equation = W / m ° C.g. Heat diffusivity based on the Choi & Okos equation = m² / s. Google De xE satop - GoogleE FREE Chegg Ans xU Sign In or Sign U xC Sign In or SigneYUtp1ACliSQdZWiedvc2xol4qwEAjUodoWQY/editlat Add-on BantuanTerakhir diedit 5 menit laluArialBIUA*E - E - ..1212 13* 17Estimate the thermal properties of a food with the following composition:carbohydrate 0.3%, protein 27.6%, fat 17.5%, ash 4.7%. moisture 49.9%.a. Specific heat is based on the Siebel equation = kJ / kg ° C.b. Specific heat is based on the Charm equation = kJ / kg ° C.c. Specific heat is based on the Heldman & Singh equation = kJ / kg ° C.d. Specific heat is based on the Choi & Okos equation = kJ/ kg °C.e. Heat conductivity is based on the equation Sweat = W/m°C.f. Heat conductivity is based on the Choi & Okos equation = W / m° C.g. Heat diffusivity based on the Choi & Okos equation = m? / s.Ps

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Introduction to Chemical Engineering Thermodynamics

8th Edition

ISBN:9781259696527

Author:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart

Publisher:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart

Chapter1: Introduction

Section: Chapter Questions

Problem 1.1P

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Estimate the thermal properties of a food with the following composition: carbohydrate 0.3%, protein 27.6%, fat 17.5%, ash 4.7%, moisture 49.9%. a. Specific heat is based on the Siebel equation = kJ / kg ° C. b. Specific heat is based on the Charm equation = kJ / kg ° C. c. Specific heat is based on the Heldman & Singh equation = kJ / kg ° C. d. Specific heat is based on the Choi & Okos equation = kJ / kg ° C. e. Heat conductivity is based on the equation Sweat = W / m ° C. f. Heat conductivity is based on the Choi & Okos equation = W / m ° C. g. Heat diffusivity based on the Choi & Okos equation = m² / s.

Google De x
E satop - Google
E FREE Chegg Ans x
U Sign In or Sign U x
C Sign In or Sign
eYUtp1ACliSQdZWiedvc2xol4qwEAjUodoWQY/edit
lat Add-on Bantuan
Terakhir diedit 5 menit lalu
Arial
BIUA*
E - E - ..
12
12 13
* 17
Estimate the thermal properties of a food with the following composition:
carbohydrate 0.3%, protein 27.6%, fat 17.5%, ash 4.7%. moisture 49.9%.
a. Specific heat is based on the Siebel equation = kJ / kg ° C.
b. Specific heat is based on the Charm equation = kJ / kg ° C.
c. Specific heat is based on the Heldman & Singh equation = kJ / kg ° C.
d. Specific heat is based on the Choi & Okos equation = kJ/ kg °C.
e. Heat conductivity is based on the equation Sweat = W/m°C.
f. Heat conductivity is based on the Choi & Okos equation = W / m° C.
g. Heat diffusivity based on the Choi & Okos equation = m? / s.
Ps

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