Thermal Properties of Foods

Table 3

Food Item

9.3

Unfrozen Composition Data, Initial Freezing Point, and Specific Heats of Foods*
Moisture
Content, Protein,
Fat, %
%
%
xf
xp
xwo

Initial Specific Heat Specific Heat

Freezing
Above
Below
Fiber, % Ash, % Point,
Freezing,
Freezing
xfb
xa
C
kJ/(kgK)
kJ/(kgK)

Carbohydrate
Total, %
xc

Latent
Heat of
Fusion,
kJ/kg

Vegetables
Artichokes, globe
Jerusalem
Asparagus
Beans, snap
lima
Beets
Broccoli
Brussels sprouts
Cabbage
Carrots
Cauliflower
Celeriac
Celery
Collards
Corn, sweet, yellow
Cucumbers
Eggplant
Endive
Garlic
Ginger, root
Horseradish
Kale
Kohlrabi
Leeks
Lettuce, iceberg
Mushrooms
Okra
Onions
dehydrated flakes
Parsley
Parsnips
Peas, green
Peppers, freeze-dried
sweet, green
Potatoes, main crop
sweet
Pumpkins
Radishes
Rhubarb
Rutabaga
Salsify (vegetable oyster)
Spinach
Squash, summer
winter
Tomatoes, mature green
ripe
Turnip
greens
Watercress
Yams

84.94
78.01
92.40
90.27
70.24
87.58
90.69
86.00
92.15
87.79
91.91
88.00
94.64
90.55
75.96
96.01
92.03
93.79
58.58
81.67
78.66
84.46
91.00
83.00
95.89
91.81
89.58
89.68
3.93
87.71
79.53
78.86
2.00
92.19
78.96
72.84
91.60
94.84
93.61
89.66
77.00
91.58
94.20
87.78
93.00
93.76
91.87
91.07
95.11
69.60

3.27
2.00
2.28
1.82
6.84
1.61
2.98
3.38
1.44
1.03
1.98
1.50
0.75
1.57
3.22
0.69
1.02
1.25
6.36
1.74
9.40
3.30
1.70
1.50
1.01
2.09
2.00
1.16
8.95
2.97
1.20
5.42
17.90
0.89
2.07
1.65
1.00
0.60
0.90
1.20
3.30
2.86
0.94
0.80
1.20
0.85
0.90
1.50
2.30
1.53

0.15
0.01
0.20
0.12
0.86
0.17
0.35
0.30
0.27
0.19
0.21
0.30
0.14
0.22
1.18
0.13
0.18
0.20
0.50
0.73
1.40
0.70
0.10
0.30
0.19
0.42
0.10
0.16
0.46
0.79
0.30
0.40
3.00
0.19
0.10
0.30
0.10
0.54
0.20
0.20
0.20
0.35
0.24
0.10
0.20
0.33
0.10
0.30
0.10
0.17

10.51
17.44
4.54
7.14
20.16
9.56
5.24
8.96
5.43
10.14
5.20
9.20
3.65
7.11
19.02
2.76
6.07
3.35
33.07
15.09
8.28
10.01
6.20
14.15
2.09
4.65
7.63
8.63
83.28
6.33
17.99
14.46
68.70
6.43
17.98
24.28
6.50
3.59
4.54
8.13
18.60
3.50
4.04
10.42
5.10
4.64
6.23
5.73
1.29
27.89

5.40
1.60
2.10
3.40
4.90
2.80
3.00
3.80
2.30
3.00
2.50
1.80
1.70
3.60
2.70
0.80
2.50
3.10
2.10
2.00
2.00
2.00
3.60
1.80
1.40
1.20
3.20
1.80
9.20
3.30
4.90
5.10
21.30
1.80
1.60
3.00
0.50
1.60
1.80
2.50
3.30
2.70
1.90
1.50
1.10
1.10
1.80
3.20
1.50
4.10

1.13
2.54
0.57
0.66
1.89
1.08
0.92
1.37
0.71
0.87
0.71
1.00
0.82
0.55
0.62
0.41
0.71
1.41
1.50
0.77
2.26
1.53
1.00
1.05
0.48
0.89
0.70
0.37
3.38
2.20
0.98
0.87
8.40
0.30
0.89
0.95
0.80
0.54
0.76
0.81
0.90
1.72
0.58
0.90
0.50
0.42
0.70
1.40
1.20
0.82

1.2
2.5
0.6
0.7
0.6
1.1
0.6
0.8
0.9
1.4
0.8
0.9
0.5
0.8
0.6
0.5
0.8
0.1
0.8

1.8
0.5
1.0
0.7
0.2
0.9
1.8
0.9

1.1
0.9
0.6

0.7
0.6
1.3
0.8
0.7
0.9
1.1
1.1
0.3
0.5
0.8
0.6
0.5
1.1
0.2
0.3

3.90
3.63
4.03
3.99
3.52
3.91
4.01
3.90
4.02
3.92
4.02
3.90
4.07
4.01
3.62
4.09
4.02
4.07
3.17
3.75
3.70
3.82
4.02
3.77
4.09
3.99
3.97
3.95

3.93
3.74
3.75

4.01
3.67
3.48
3.97
4.08
4.05
3.96
3.65
4.02
4.07
3.89
4.02
4.08
4.00
4.01
4.08
3.47

2.02
2.25
1.79
1.85
2.07
1.94
1.82
1.91
1.85
2.00
1.84
1.89
1.74
1.86
1.98
1.71
1.83
1.69
2.19
1.94
2.12
1.86
1.90
1.91
1.65
1.84
2.05
1.87

1.94
2.02
1.98

1.80
1.93
2.09
1.81
1.77
1.83
1.92
2.05
1.75
1.74
1.87
1.77
1.79
1.88
1.74
1.69
2.06

284
261
309
302
235
293
303
287
308
293
307
294
316
302
254
321
307
313
196
273
263
282
304
277
320
307
299
300
13
293
266
263
7
308
264
243
306
317
313
299
257
306
315
293
311
313
307
304
318
232

Fruits
Apples, fresh
dried
Apricots
Avocados
Bananas
Blackberries
Blueberries
Cantaloupes
Cherries, sour
sweet
Cranberries

83.93
31.76
86.35
74.27
74.26
85.64
84.61
89.78
86.13
80.76
86.54

0.19
0.93
1.40
1.98
1.03
0.72
0.67
0.88
1.00
1.20
0.39

0.36
0.32
0.39
15.32
0.48
0.39
0.38
0.28
0.30
0.96
0.20

15.25
65.89
11.12
7.39
23.43
12.76
14.13
8.36
12.18
16.55
12.68

2.70
8.70
2.40
5.00
2.40
5.30
2.70
0.80
1.60
2.30
4.20

0.26
1.10
0.75
1.04
0.80
0.48
0.21
0.71
0.40
0.53
0.19

1.1

1.1
0.3
0.8
0.8
1.6
1.2
1.7
1.8
0.9

3.81
2.57
3.87
3.67
3.56
3.91
3.83
3.93
3.85
3.73
3.91

1.98
2.84
1.95
1.98
2.03
1.94
2.06
1.91
2.05
2.12
1.93

280
106
288
248
248
286
283
300
288
270
289

9.4

2006 ASHRAE HandbookRefrigeration (SI)

Table 3

Unfrozen Composition Data, Initial Freezing Point, and Specific Heats of Foods* (Continued)

Food Item

Moisture
Content, Protein,
Fat, %
%
%
xf
xp
xwo

Initial Specific Heat Specific Heat

Freezing
Above
Below
Fiber, % Ash, % Point,
Freezing,
Freezing
xfb
xa
C
kJ/(kgK)
kJ/(kgK)

Carbohydrate
Total, %
xc

Latent
Heat of
Fusion,
kJ/kg

Currants, European black

red and white
Dates, cured
Figs, fresh
dried
Gooseberries
Grapefruit
Grapes, American
European type
Lemons
Limes
Mangos
Melons, casaba
honeydew
watermelon
Nectarines
Olives
Oranges
Peaches, fresh
dried
Pears
Persimmons
Pineapples
Plums
Pomegranates
Prunes, dried
Quinces
Raisins, seedless
Raspberries
Strawberries
Tangerines

81.96
83.95
22.50
79.11
28.43
87.87
90.89
81.30
80.56
87.40
88.26
81.71
92.00
89.66
91.51
86.28
79.99
82.30
87.66
31.80
83.81
64.40
86.50
85.20
80.97
32.39
83.80
15.42
86.57
91.57
87.60

1.40
1.40
1.97
0.75
3.05
0.88
0.63
0.63
0.66
1.20
0.70
0.51
0.90
0.46
0.62
0.94
0.84
1.30
0.70
3.61
0.39
0.80
0.39
0.79
0.95
2.61
0.40
3.22
0.91
0.61
0.63

0.41
0.20
0.45
0.30
1.17
0.58
0.10
0.35
0.58
0.30
0.20
0.27
0.10
0.10
0.43
0.46
10.68
0.30
0.90
0.76
0.40
0.40
0.43
0.62
0.30
0.52
0.10
0.46
0.55
0.37
0.19

15.38
13.80
73.51
19.18
65.35
10.18
8.08
17.15
17.77
10.70
10.54
17.00
6.20
9.18
7.18
11.78
6.26
15.50
11.10
61.33
15.11
33.50
12.39
13.01
17.17
62.73
15.30
79.13
11.57
7.02
11.19

0.00
4.30
7.50
3.30
9.30
4.30
1.10
1.00
1.00
4.70
2.80
1.80
0.80
0.60
0.50
1.60
3.20
4.50
2.00
8.20
2.40
0.00
1.20
1.50
0.60
7.10
1.90
4.00
6.80
2.30
2.30

0.86
0.66
1.58
0.66
2.01
0.49
0.31
0.57
0.44
0.40
0.30
0.50
0.80
0.60
0.26
0.54
2.23
0.60
0.46
2.50
0.28
0.90
0.29
0.39
0.61
1.76
0.40
1.77
0.40
0.43
0.39

1.0
1.0
15.7
2.4

1.1
1.1
1.6
2.1
1.4
1.6
0.9
1.1
0.9
0.4
0.9
1.4
0.8
0.9

1.6
2.2
1.0
0.8
3.0

2.0

0.6
0.8
1.1

3.71
3.85
2.31
3.70
2.51
3.95
3.96
3.71
3.70
3.94
3.93
3.74
3.99
3.92
3.97
3.86
3.76
3.81
3.91
2.57
3.80
3.26
3.85
3.83
3.70
2.56
3.79
2.07
3.96
4.00
3.90

1.95
1.98
2.30
2.25
4.13
1.96
1.89
2.07
2.16
2.02
2.03
1.95
1.87
1.86
1.74
1.90
2.07
1.96
1.90
3.49
2.06
2.29
1.91
1.90
2.30
3.50
2.13
2.04
1.91
1.84
1.93

274
280
75
264
95
293
304
272
269
292
295
273
307
299
306
288
267
275
293
106
280
215
289
285
270
108
280
52
289
306
293

Whole Fish
Cod
Haddock
Halibut
Herring, kippered
Mackerel, Atlantic
Perch
Pollock, Atlantic
Salmon, pink
Tuna, bluefin
Whiting

81.22
79.92
77.92
59.70
63.55
78.70
78.18
76.35
68.09
80.27

17.81
18.91
20.81
24.58
18.60
18.62
19.44
19.94
23.33
18.31

0.67
0.72
2.29
12.37
13.89
1.63
0.98
3.45
4.90
1.31

0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0

0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0

1.16
1.21
1.36
1.94
1.35
1.20
1.41
1.22
1.18
1.30

2.2
2.2
2.2
2.2
2.2
2.2
2.2
2.2
2.2
2.2

3.78
3.75
3.74
3.26
3.33
3.71
3.70
3.68
3.43
3.77

2.14
2.14
2.18
2.27
2.23
2.15
2.15
2.17
2.19
2.15

271
267
260
199
212
263
261
255
227
268

Shellfish
Clams
Lobster, American
Oysters
Scallop, meat
Shrimp

81.82
76.76
85.16
78.57
75.86

12.77
18.80
7.05
16.78
20.31

0.97
0.90
2.46
0.76
1.73

2.57
0.50
3.91
2.36
0.91

0.0
0.0
0.0
0.0
0.0

1.87
2.20
1.42
1.53
1.20

2.2
2.2
2.2
2.2
2.2

3.76
3.64
3.83
3.71
3.65

2.13
2.15
2.12
2.15
2.16

273
256
284
262
253

Beef
Brisket
Carcass, choice
select
Liver
Ribs, whole (ribs 6-12)
Round, full cut, lean and fat
full cut, lean
Sirloin, lean
Short loin, porterhouse steak, lean
T-bone steak, lean
Tenderloin, lean
Veal, lean

55.18
57.26
58.21
68.99
54.54
64.75
70.83
71.70
69.59
69.71
68.40
75.91

16.94
17.32
17.48
20.00
16.37
20.37
22.03
21.24
20.27
20.78
20.78
20.20

26.54
24.05
22.55
3.85
26.98
12.81
4.89
4.40
8.17
7.27
7.90
2.87

0.0
0.0
0.0
5.82
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0

0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0

0.80
0.81
0.82
1.34
0.77
0.97
1.07
1.08
1.01
1.27
1.04
1.08

2.2
1.7
1.7

1.7

3.19
3.24
3.25
3.47
3.16
3.39
3.52
3.53
3.49
3.49
3.45
3.65

2.33
2.31
2.24
2.16
2.32
2.18
2.12
2.11
2.14
2.14
2.14
2.09

184
191
194
230
182
216
237
239
232
233
228
254

Thermal Properties of Foods

9.5

Table 3 Unfrozen Composition Data, Initial Freezing Point, and Specific Heats of Foods* (Continued)

Food Item
Pork
Backfat
Bacon
Belly
Carcass
Ham, cured, whole, lean
country cured, lean
Shoulder, whole, lean
Sausage
Braunschweiger
Frankfurter
Italian
Polish
Pork
Smoked links

Moisture
Content, Protein,
Fat, %
%
%
xf
xp
xwo

Initial Specific Heat Specific Heat

Freezing
Above
Below
Fiber, % Ash, % Point,
Freezing,
Freezing
xfb
xa
C
kJ/(kgK)
kJ/(kgK)

Carbohydrate
Total, %
xc

Latent
Heat of
Fusion,
kJ/kg

7.69
31.58
36.74
49.83
68.26
55.93
72.63

2.92
8.66
9.34
13.91
22.32
27.80
19.55

88.69
57.54
53.01
35.07
5.71
8.32
7.14

0.0
0.09
0.0
0.0
0.05
0.30
0.0

0.0
0.0
0.0
0.0
0.0
0.0
0.0

0.70
2.13
0.49
0.72
3.66
7.65
1.02

2.2

2.17
2.70
2.80
3.08
3.47
3.16
3.59

2.98
2.70
3.37
3.10
2.22
2.31
2.20

26
105
123
166
228
187
243

48.01
53.87
51.08
53.15
44.52
39.30

13.50
11.28
14.25
14.10
11.69
22.20

32.09
29.15
31.33
28.72
40.29
31.70

3.13
2.55
0.65
1.63
1.02
2.10

0.0
0.0
0.0
0.0
0.0
0.0

3.27
3.15
2.70
2.40
2.49
4.70

1.7

3.01
3.15
3.10
3.14
2.95
2.82

2.40
2.31
2.37
2.36
2.43
2.45

160
180
171
178
149
131

Poultry Products
Chicken
Duck
Turkey
Egg
White
dried
Whole
dried
Yolk
salted
sugared

65.99
48.50
70.40

18.60
11.49
20.42

15.06
39.34
8.02

0.0
0.0
0.0

0.0
0.0
0.0

0.79
0.68
0.88

2.8

4.34
3.06
3.53

3.32
2.45
2.28

220
162
235

87.81
14.62
75.33
3.10
48.81
50.80
51.25

10.52
76.92
12.49
47.35
16.76
14.00
13.80

0.0
0.04
10.02
40.95
30.87
23.00
22.75

1.03
4.17
1.22
4.95
1.78
1.60
10.80

0.0
0.0
0.0
0.0
0.0
0.0
0.0

0.64
4.25
0.94
3.65
1.77
10.60
1.40

0.6

0.6

0.6
17.2
3.9

3.91
2.29
3.63
2.04
3.05
3.01
3.07

1.81
2.10
1.95
2.00
2.25
3.79
2.54

293
49
252
10
163
170
171

Lamb
Composite of cuts, lean
Leg, whole, lean

73.42
74.11

20.29
20.56

5.25
4.51

0.0
0.0

0.0
0.0

1.06
1.07

1.9

3.60
3.62

2.14
2.14

245
248

Dairy Products
Butter
Cheese
Camembert
Cheddar
Cottage, uncreamed
Cream
Gouda
Limburger
Mozzarella
Parmesan, hard
Processed American
Roquefort
Swiss

17.94

0.85

81.11

0.06

0.0

0.04

2.40

2.65

60

51.80
36.75
79.77
53.75
41.46
48.42
54.14
29.16
39.16
39.38
37.21

19.80
24.90
17.27
7.55
24.94
20.05
19.42
35.75
22.15
21.54
28.43

24.26
33.14
0.42
34.87
27.44
27.25
21.60
25.83
31.25
30.64
27.45

0.46
1.28
1.85
2.66
2.22
0.49
2.22
3.22
1.30
2.00
3.38

0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0

3.68
3.93
0.69
1.17
3.94
3.79
2.62
6.04
5.84
6.44
3.53

12.9
1.2

7.4

6.9
16.3
10.0

3.10
2.77
3.73
3.16
2.87
3.03
3.15
2.58
2.80
2.80
2.78

3.34
3.07
1.99
2.91
2.77
2.82
2.46
2.94
2.75
3.36
2.88

173
123
266
180
138
162
181
97
131
132
124

Cream
Half and half
Table
Heavy whipping

80.57
73.75
57.71

2.96
2.70
2.05

11.50
19.31
37.00

4.30
3.66
2.79

0.0
0.0
0.0

0.67
0.58
0.45

2.2

3.73
3.59
3.25

2.16
2.21
2.32

269
246
193

55.70
60.00
61.00

3.80
3.20
3.50

11.0
8.40
11.00

28.20
27.60
23.60

1.20
0.30
0.0

1.00
0.70
0.90

5.6
5.6
5.6

3.11
3.19
3.22

2.75
2.74
2.74

186
200
204

27.16
74.04
90.80
3.16
87.69
2.47
3.51
3.19

7.91
6.81
3.41
36.16
3.28
26.32
11.73
12.93

8.70
7.56
0.18
0.77
3.66
26.71
0.54
1.07

54.40
10.04
4.85
51.98
4.65
38.42
73.45
74.46

0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0

1.83
1.55
0.76
7.93
0.72
6.08
10.77
8.35

15.0
1.4

0.6

2.35
3.56
3.95
1.80
3.89
1.85
1.68
1.69

2.08
1.78

1.81

91
247
303
11
293
8
12
11

Ice Cream
Chocolate
Strawberry
Vanilla
Milk
Canned, condensed, sweetened
Evaporated
Skim
Skim, dried
Whole
dried
Whey, acid, dried
sweet, dried

9.6

2006 ASHRAE HandbookRefrigeration (SI)

Table 3

Unfrozen Composition Data, Initial Freezing Point, and Specific Heats of Foods* (Continued)
Moisture
Content, Protein,
Fat, %
%
%
xf
xp
xwo

Food Item
Nuts, Shelled
Almonds
Filberts
Peanuts, raw
dry roasted with salt
Pecans
Walnuts, English

Initial Specific Heat Specific Heat

Freezing
Above
Below
Fiber, % Ash, % Point,
Freezing,
Freezing
xfb
xa
C
kJ/(kgK)
kJ/(kgK)

Carbohydrate
Total, %
xc

Latent
Heat of
Fusion,
kJ/kg

4.42
5.42
6.5
1.55
4.82
3.65

19.95
13.04
25.80
23.68
7.75
14.29

52.21
62.64
49.24
49.66
67.64
61.87

20.40
15.30
16.14
21.51
18.24
18.34

10.90
6.10
8.50
8.00
7.60
4.80

3.03
3.61
2.33
3.60
1.56
1.86

2.20
2.09
2.23
2.08
2.17
2.09

15
18
22
5
16
12

Candy
Fudge, vanilla
Marshmallows
Milk chocolate
Peanut brittle

10.90
16.40
1.30
1.80

1.10
1.80
6.90
7.50

5.40
0.20
30.70
19.10

82.30
81.30
59.20
69.30

0.0
0.10
3.40
2.00

0.40
0.30
1.50
1.50

1.90
2.02
1.83
1.77

36
55
4
6

Juice and Beverages

Apple juice, unsweetened
Grapefruit juice, sweetened
Grape juice, unsweetened
Lemon juice
Lime juice, unsweetened
Orange juice
Pineapple juice, unsweetened
Prune juice
Tomato juice
Cranberry-apple juice drink
Cranberry-grape juice drink
Fruit punch drink
Club soda
Cola
Cream soda
Ginger ale
Grape soda
Lemon-lime soda
Orange soda
Root beer
Chocolate milk, 2% fat

87.93
87.38
84.12
92.46
92.52
89.01
85.53
81.24
93.90
82.80
85.60
88.00
99.90
89.40
86.70
91.20
88.80
89.50
87.60
89.30
83.58

0.06
0.58
0.56
0.40
0.25
0.59
0.32
0.61
0.76
0.10
0.20
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
3.21

0.11
0.09
0.08
0.29
0.23
0.14
0.08
0.03
0.06
0.0
0.10
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
2.00

11.68
11.13
14.96
6.48
6.69
9.85
13.78
17.45
4.23
17.10
14.00
11.90
0.0
10.40
13.30
8.70
11.20
10.40
12.30
10.60
10.40

0.10
0.10
0.10
0.40
0.40
0.20
0.20
1.00
0.40
0.10
0.10
0.10
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.50

0.22
0.82
0.29
0.36
0.31
0.41
0.30
0.68
1.05
0.0
0.10
0.10
0.10
0.10
0.10
0.0
0.10
0.10
0.10
0.10
0.81

0.4

3.87
3.85
3.77
3.99
3.99
3.90
3.81
3.71
4.03
3.73
3.81
3.87
4.17
3.90
3.83
3.95
3.89
3.90
3.86
3.90
3.78

1.78
1.78
1.82
1.73
1.73
1.76
1.81
1.87
1.71
1.84
1.80
1.78
1.63
1.76
1.79
1.73
1.77
1.76
1.78
1.76
1.83

294
292
281
309
309
297
286
271
314
277
286
294
334
299
290
305
297
299
293
298
279

Miscellaneous
Honey
Maple syrup
Popcorn, air-popped
oil-popped
Yeast, bakers, compressed

17.10
32.00
4.10
2.80
69.00

0.30
0.00
12.00
9.00
8.40

0.0
0.20
4.20
28.10
1.90

82.40
67.20
77.90
57.20
18.10

0.20
0.0
15.10
10.00
8.10

0.20
0.60
1.80
2.90
1.80

2.03
2.41
2.04
1.99
3.55

2.17

57
107
14
9
230

*Composition data from USDA (1996). Initial freezing point data from Table 1 in Chapter 30 of the 1993 ASHRAE HandbookFundamentals. Specific heats calculated from equations in this chapter. Latent heat of fusion obtained by multiplying water content expressed in decimal form by 334 kJ/kg, the heat of fusion of water (Table 1 in Chapter 30 of the
1993 ASHRAE HandbookFundamentals).

Example 1. A 150 kg beef carcass is to be frozen to 20C. What are the

masses of the frozen and unfrozen water at 20C?
Solution:
From Table 3, the mass fraction of water in the beef carcass is 0.58
and the initial freezing point for the beef carcass is 1.7C. Using
Equation (5), the mass fraction of ice is
1.105 0.58
x ice = ---------------------------------------------------- = 0.52
0.7138
1 + -----------------------------------------ln ( 1.7 + 20 + 1 )
The mass fraction of unfrozen water is
x u = x wo x ice = 0.58 0.52 = 0.06
The mass of frozen water at 20C is
x ice 150 kg = 0.52 150 = 78 kg
The mass of unfrozen water at 20C is
x u 150 kg = 0.06 150 = 9 kg

DENSITY
Modeling the density of foods and beverages requires knowledge
of the food porosity, as well as the mass fraction and density of the
food components. The density of foods and beverages can be calculated accordingly:
(1 )
= ------------------- xi i

(6)

where is the porosity, xi is the mass fraction of the food constituents, and i is the density of the food constituents. The porosity is
required to model the density of granular foods stored in bulk, such
as grains and rice. For other foods, the porosity is zero.

SPECIFIC HEAT
Specific heat is a measure of the energy required to change the
temperature of a food by one degree. Therefore, the specific heat