Estimate the thermal properties of food with the following composition: carbohydrate 11.1%, protein 0.8%, fat 0.8%, ash 0.4%, humidity 87.5%. a. Specific heat is based on the equation Siebel = AnswerkJ / kg ° C. b. Specific heat according to the equation Charm = AnswerkJ / kg ° C. c. Specific heat is based on the equation Heldman & Singh = AnswerkJ / kg ° C. d. Specific heat is based on the equat
Estimate the thermal properties of food with the following composition: carbohydrate 11.1%, protein 0.8%, fat 0.8%, ash 0.4%, humidity 87.5%. a. Specific heat is based on the equation Siebel = AnswerkJ / kg ° C. b. Specific heat according to the equation Charm = AnswerkJ / kg ° C. c. Specific heat is based on the equation Heldman & Singh = AnswerkJ / kg ° C. d. Specific heat is based on the equat
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 food with the following composition: carbohydrate 11.1%, protein 0.8%, fat 0.8%, ash 0.4%, humidity 87.5%.
a. Specific heat is based on the equation Siebel = AnswerkJ / kg ° C.
b. Specific heat according to the equation Charm = AnswerkJ / kg ° C.
c. Specific heat is based on the equation Heldman & Singh = AnswerkJ / kg ° C.
d. Specific heat is based on the equation Choi & Okos = AnswerkJ / kg ° C.
e. Heat conductivity is based on the equation Sweat = AnswerW / m ° C.
f. Heat conductivity is based on the Choi & Okos = AnswerW / m ° C equation.
g. Heat diffusivity based on the Choi & Okos = Answerm² / s equation.
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