A Calorimetric Method to Determine Specific Heats of Prepared Foods
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文摘
A calorimetric method of indirect mixtures has been developed to determine specific heats of prepared food. The method was tested for reliability and reproducibility with silicone oil and polypropylene before applying it to cornish pasty, a typical prepared food. The values found were 1·7208±0·1172 kJ/kg °C and 1·8966±0·1382 kJ/kg °C for the silicone oil and polypropylene, respectively, which deviate from reported values by 4·3 % and 0·4 % . For cornish pasty, the value was 3·3076±0·2638 kJ/kg °C compared to 2·6805 and 2·9300 estimated using predictive methods. Sensitivity analysis shows that the maximum expected absolute error of the method is 11 % .
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