Specific Heat Of Food Chart Specific Heat of select Fruits and Vegetables btu lbo F kJ kgo C btu lbo F kJ kgo C Fruits Apples 0 91 3 81 0 47 1 98 Apricots fresh 0 88 3 68 0 43 1 8 Avocados 0 72 3 01 0 37 1 55 Bananas 0 8 3 35 0 4 1 67 Food Specific Heat liquids above
Most specific heats are calculated from cp 1 68 2 51 Water content which is a good approximation in the temperature range of 3 to 32 C Most thermal diffusivities are calculated from a k rcp Property values given here are valid for the specific water content Source Compiled from various sources Liquid Enthalpy of Vaporization Temp This document provides specific heat values for various foods in both their liquid and solid states It lists over 100 different foods along with their specific heat measured in different units Btu lb F kJ kg C and kcal kg C
Specific Heat Of Food Chart
Specific Heat Of Food Chart
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Specific Heat Chart Of Common Substances
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Specific Heat Chart Of Common Substances
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See also tabulated values of specific heat of gases food and foodstuff metals and semimetals common liquids and fluids and other common substances as well as values of molar heat capacity of common organic substances and inorganic substances Specific Heat for some common products are given in the table below See also tabulated values for gases food and foodstuff metals and semimetals common liquids and fluids and common solids as well as values of molar specific heat for common organic
Specific Heat Capacity Table at Room Temperature Specific heat capacity c is the change in heat energy of a unit mass of material for a unit change of temperature in Btu lb F or Btu lbm R Related Heat Transfer A Practical Approach Heat transfer is a basic science that deals with the rate of transfer of thermal energy Source The following is the Unfrozen Composition Data Initial Freezing Point and Specific Heats of Food items
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Specific Heat Chart Of Common Substances
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Specific Heat Chart Of Common Substances
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Specific Heat Chart Of Common Substances
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Table shows specific heat capacity of selected gases solids and liquids Settings Unit specific heat cp This document provides a table listing the specific heat of many common foods and foodstuffs It includes specific heat values for foods in both their liquid and solid states and provides the values in multiple units including BTU lb F kJ kg C and kcal kg C
Specific heats latent heats of freezing and thermal conductivities of foodstuffs can be estimated if the percentage of water in the foodstuff is known If this percentage is p then a Specific heat 4 19p 100 0 84 100 p 100 kJ kg 1 C 1 above freezing Three important thermal properties of foods are specific heat thermal conductivity and thermal diffusivity Specific heat is the amount of heat needed to raise the temperature of 1 kg of a material by 1 C It is found using Equation 10 1 and specific heat values for selected foods and other materials are given in Table 10 1
Specific Heat Chart Of Common Substances
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Specific Heat
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Specific Heat of select Fruits and Vegetables btu lbo F kJ kgo C btu lbo F kJ kgo C Fruits Apples 0 91 3 81 0 47 1 98 Apricots fresh 0 88 3 68 0 43 1 8 Avocados 0 72 3 01 0 37 1 55 Bananas 0 8 3 35 0 4 1 67 Food Specific Heat liquids above
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Most specific heats are calculated from cp 1 68 2 51 Water content which is a good approximation in the temperature range of 3 to 32 C Most thermal diffusivities are calculated from a k rcp Property values given here are valid for the specific water content Source Compiled from various sources Liquid Enthalpy of Vaporization Temp
Specific Heat
Specific Heat Chart Of Common Substances
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Specific Heat Of Food Chart - Specific Heat for some common products are given in the table below See also tabulated values for gases food and foodstuff metals and semimetals common liquids and fluids and common solids as well as values of molar specific heat for common organic
