Name:
CH-77-05-2 -- Relationships between Water Content, Enthalpy, Specific Heating and Thermal Diffusivity of Foods PDF
Published Date:
1977
Status:
Active
Publisher:
ASHRAE
Most foods consist chiefly of water, and this water has a major influence on the heat transfercharacteristics of the food. To show some of this effect, consider the volumetric specific heat(density x specific heat) of a wide range of materials. The volumetric specific heat is between0.44 ca1/cm3 C and 0.65 cal/cm3 for silver, gold, zinc, granite, limestone, concrete, glass, nylon, and polyethylene. In contrast, the volumetric specific heat of water is1.0 ca1/cm3 C (by definition).
In addition, water content influences more than specific heat: the amount of water frozendepends on the water content.
| File Size : | 1 file , 460 KB |
| Note : | This product is unavailable in Russia, Belarus |
| Number of Pages : | 8 |
| Product Code(s) : | D-CH-77-05-2 |
| Published : | 1977 |
