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: McGraw-Hill Education
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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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