1. When considering the thermal properties of food, The specific heat of food ca
ID: 1025239 • Letter: 1
Question
1. When considering the thermal properties of food, The specific heat of food can be estimated using a weighted average of its relative volumes of water, ash, fat, protein, and carbohydrate Foods with high thermal conductivity tend to have high thermal diffusivity A higher-protein food is going to have a lower thermal conductivity and specific heat than a lower-protein food if the protein is replaced with water Some properties, like thermal conductivity, are not properties of the food, but of the system the food is in a. b. c. d.Explanation / Answer
a)True
Specific heat of food is the measure of heat capacity of the food,the amount of heat required to rise the temperature of its unit mass by unit degree Celcius.
This physical property depends on mass,density ,porosity which varies with the amount of different food components (as they have their characteristic set of these properties)
Thus, Specific heat is estimated based on the percentile contents or volume contents by the various types of substances (protein,fibre,ash and so on)
b)true
Thermal conductivity is directly proportional to Thermal diffusivity
Thermal conductivity is the measure of the quantity of heat flow through the food but thermal diffusivity is the measure of the rate of temperature change as the heat flows,
Thermal diffusivity=thermal conductivity/(specific heat*density ) at a constant pressure.
c) true
High protein food has low thermal conductivity as it uses heat for denaturation and pass very little through them than low protein food.However ,water has higher thermal conductivity than that of protein,so thermal conductivity will increase.
d) false
thermal conductivity of food can be attributed to that of its components based on the thermal property model of food components
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