Estimate the thermal properties of a food with the following composition: carbohydrate 17.1%, protein 2.1%, fat 0.1%, ash 0.9%, humidity 79.8%.   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.

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
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Estimate the thermal properties of a food with the following composition: carbohydrate 17.1%, protein 2.1%, fat 0.1%, ash 0.9%, humidity 79.8%.

 

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 based on the equation Sweat =

W / m ° C.

 

f. Heat conductivity based on the Choi & Okos = equation

W / m ° C.

 

g. Heat diffusivity based on the Choi & Okos = equation

m² / s.

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