Estimate the thermal properties of a food with the following composition: carbohydrate 23.6%, protein 0.4%, fat 0.4%, ash 2.6%, humidity 73.0%. a. Specific heat is based on the Siebel = Answer equation kJ / kg ° C. b. Specific heat is based on the Charm = Answer equation kJ / kg ° C. c. Specific heat is based on the Heldman & Singh = Answer 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
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Estimate the thermal properties of a food with the following composition: carbohydrate 23.6%, protein 0.4%, fat 0.4%, ash 2.6%, humidity 73.0%.

a. Specific heat is based on the Siebel = Answer equation kJ / kg ° C.

b. Specific heat is based on the Charm = Answer equation kJ / kg ° C.

c. Specific heat is based on the Heldman & Singh = Answer equation kJ / kg ° C.

d. Specific heat is based on the Choi & Okos = Answer equation kJ / kg ° C.

e. Heat conductivity based on the equation Sweat = Answer W / m ° C.

f. Heat conductivity based on the Choi & Okos = Answer equation W / m ° C.

g. Heat diffusivity based on the Choi & Okos = Answer equation m² / s.

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