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

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