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Estimate the thermal properties of food with the following composition: carbohydrate 14.5%, protein 0.2%, fat 0.6%, ash 0.3%, moisture 84.4%. 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.

Estimate the thermal properties of food with the following composition: carbohydrate 14.5%, protein 0.2%, fat 0.6%, ash 0.3%, moisture 84.4%. 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.

Elements Of Electromagnetics
Elements Of Electromagnetics
7th Edition
ISBN:9780190698614
Author:Sadiku, Matthew N. O.
Publisher:Sadiku, Matthew N. O.
ChapterMA: Math Assessment
Section: Chapter Questions
Problem 1.1MA
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Estimate the thermal properties of food with the following composition: carbohydrate 14.5%, protein 0.2%, fat 0.6%, ash 0.3%, moisture 84.4%.

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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