22 calores especificos de algunos alimentos

8/19/2019 22 Calores Especificos de Algunos Alimentos

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P r i n c i p i o s d eI n g e n i e r í a

FoodSpecific Heat Capacity above Freezing Specific Heat Capacity below Freezing

(Btu/lbo F) (KJ/kg oC) (Kcal/kg oC) (Btu/lbo F) (KJ/kg oC) (Kcal/kg oC)

Apples 0.87 3.6 0.87 0.! ".76 0.!

Apricots. fres# 0.88 3.68 0.88 0.3 ".8 0.3

Artic#o$es 0.87 3.6 0.87 0.! ".76 0.!

Asparag%s 0.& 3.& 0.& 0.' ".88 0.'Asparag%s beans 0.88 3.68 0.88 0.3 ".8 0.3

Avocados 0.7! 3.0" 0.7! 0.37 ".'' 0.37

(ananas 0.8 3.3' 0.8 0. ".67 0.

(arrac%da 0.8 3.3' 0.8 0. ".67 0.

(ass 0.8! 3.3 0.8! 0." ".7! 0."

(eef) carcass 0.68 !.8' 0.68 0.8 !.0" 0.8

(eef) flan$ 0.'6 !.3 0.'6 0.3! ".3 0.3!

(eef) loin 0.66 !.76 0.66 0.3' ".7 0.3'

(eef) rib 0.67 !.8" 0.67 0.36 ".'" 0.36

(eef) ro%nd 0.7 3." 0.7 0.38 ".'& 0.38(eef) r%*p 0.6! !.6 0.6! 0.3 ".! 0.3

(eef) s#an$s 0.76 3."8 0.76 0.3& ".63 0.3&

(eef) corned 0.63 !.6 0.63 0.3 ".! 0.3

(eets 0.& 3.77 0.& 0.3 ".8 0.3

(lac$berries 0.87 3.6 0.87 0.! ".76 0.!

(l%eberries 0.87 3.6 0.87 0.! ".76 0.!

(rains 0.8 3.'! 0.8 0." ".7! 0."

(roccoli 0.&! 3.8' 0.&! 0. ".8 0.

(r%ssels spro%ts 0.88 3.68 0.88 0.3 ".8 0.3

(%tter 0.3 ".!6 0.3 0.! " 0.!

(%tterfis# 0.77 3.!! 0.77 0.3& ".63 0.3&Cabbage 0.& 3.& 0.& 0.' ".88 0.'

Candy 0.&3 3.8& 0.&3 0.&3 3.8& 0.&3

Carp 0.8! 3.3 0.8! 0." ".7! 0."

Carrots 0.&" 3.8" 0.&" 0. ".8 0.

Ca%liflower 0.&3 3.8& 0.&3 0. ".8 0.

Celery 0.& 3.& 0.& 0.' ".88 0.'

C#ard 0.&3 3.8& 0.&3 0.3 ".8 0.3

C#erries) so%r 0.88 3.68 0.88 0." ".7! 0."

C#erries) sweet 0.8 3.'! 0.8 0. ".67 0.

C#ic$en) s+%ab 0.8 3.3' 0.8 0.3& ".63 0.3&

C#ic$en) broilers 0.77 3.!! 0.77 0.38 ".'& 0.38C#ic$en) fryers 0.7 3." 0.7 0.3' ".7 0.3'

C#ic$en) #ens 0.6' !.7! 0.6' 0. ".8 0.

C#ic$en) capons 0.88 3.68 0.88 0." ".7! 0."

Cla*s) *eat only 0.8 3.'! 0.8 0.36 ".'" 0.36

Cocon%t) *eat and *il$ 0.68 !.8' 0.68 0.' ".88 0.'

Cocon%t) *il$ only 0.&' 3.&8 0.&' 0.! ".76 0.!

Codfis# 0.86 3.6 0.86 0.3& ".63 0.3&

Cod ,oe 0.76 3."8 0.76 0.3& ".63 0.3&

Fuentes: #ttp-www.engineeringtoolbo/.co*specific#eatcapacityfoodd1!&'.#t*l

http://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.htmlhttp://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html


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Cowpeas) fres# 0.73 3.06 0.73 0.!! 0.&! 0.!!


(Btu/lbo F) (KJ/kg oC) (Kcal/kg oC) (Btu/lbo F) (KJ/kg oC) (Kcal/kg oC

Cowpeas) dry 0.!8 "."7 0.!8 0." ".7! 0."

Crabs 0.8 3.'! 0.8 0." ".7! 0."

Crab apples 0.8' 3.'6 0.8' 0.3 ".8 0.3

Cranberries 0.& 3.77 0.& 0.38 ".'& 0.38

Crea* 0.& 3.77 0.& 0.' ".88 0.'

C%c%*ber 0.&8 ." 0.&8 0.' ".88 0.'

C%rrants 0.&7 .06 0.&7 0.' ".88 0.'

2andelion greens 0.88 3.68 0.88 0.3 ".8 0.3

2ates 0.! 0.8 0.! 0.0" 0.03 0.0"

els 0.77 3.!! 0.77 0.3& ".63 0.3&

ggs 0.76 3."8 0.76 0. ".67 0.

ggplant 0.& 3.& 0.& 0.' ".88 0.'

ndive 0.&' 3.&8 0.&' 0.' ".88 0.'Figs) fres# 0.8! 3.3 0.8! 0." ".7! 0."

Figs) dried 0.3& ".63 0.3& 0.!6 ".0& 0.!6

Figs) candied 0.37 ".'' 0.37 0.!6 ".0& 0.!6

Flo%nders 0.86 3.6 0.86 0.! ".76 0.!

Flo%r 0.38 ".'& 0.38 0.!8 "."7 0.!8

Frogs) legs 0.88 3.68 0.88 0. ".8 0.

4arlic 0.7& 3.3" 0.7& 0. ".67 0.

4izzards 0.78 3.!7 0.78 0.3& ".63 0.3&

4oose 0.6" !.'' 0.6" 0.3 ".! 0.3

4ooseberry 0.86 3.6 0.86 0.! ".76 0.!

4ranadilla 0.8 3.'! 0.8 0." ".7! 0."4rapefr%it 0.&" 3.8" 0.&" 0. ".8 0.

4rapes 0.86 3.6 0.86 0.! ".76 0.!

4rape 5%ice 0.8! 3.3 0.8! 0." ".7! 0."

4%avas 0.86 3.6 0.86 0.! ".76 0.!

4%inea #en 0.7' 3." 0.7' 0.38 ".'& 0.38

Haddoc$ 0.8' 3.'6 0.8' 0.! ".76 0.!

Halib%t 0.8 3.3' 0.8 0. ".67 0.

Herring) s*o$ed 0.7" !.&7 0.7" 0.37 ".'' 0.37

Horseradis#) fres# 0.7& 3.3" 0.7& 0. ".67 0.

Horseradis#) prepared 0.88 3.68 0.88 0.3 ".8 0.3

ce crea* 0.7 3." 0.7 0. ".67 0.ale 0.8& 3.73 0.8& 0.3 ".8 0.3

idneys 0.8" 3.3& 0.8" 0. ".67 0.

idney beans) dried 0.!8 "."7 0.!8 0.!3 0.&6 0.!3

o#lrabi 0.&! 3.8' 0.&! 0. ".8 0.

%*+%ats 0.8' 3.'6 0.8' 0." ".7! 0."

a*b) carcass 0.73 3.06 0.73 0.38 ".'& 0.38

a*b) leg 0.7" !.&7 0.7" 0.37 ".'' 0.37

a*b) rib c%t 0.6" !.'' 0.6" 0.3 ".! 0.3




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a*b) s#o%lder 0.67 !.8" 0.67 0.3' ".7 0.3'

ard 0.' !.!6 0.' 0.3" ".3 0.3"



ee$s 0.&" 3.8" 0.&" 0. ".8 0.e*ons 0.&" 3.8" 0.&" 0. ".8 0.

e*on 5%ice 0.&! 3.8' 0.&! 0. ".8 0.

ett%ce 0.&6 .0! 0.&6 0.' ".88 0.'

i*a beans 0.73 3.06 0.73 0.38 ".'& 0.38

i*es 0.8& 3.73 0.8& 0.3 ".8 0.3

i*e 5%ice 0.&3 3.8& 0.&3 0. ".8 0.

itc#i fr%its) dried 0.3& ".63 0.3& 0.!6 ".0& 0.!6

obsters 0.8! 3.3 0.8! 0." ".7! 0."

oganberries 0.86 3.6 0.86 0.! ".76 0.!

oganberry 5%ice 0.&" 3.8" 0.&" 0. ".8 0.9il$ cow 0.& 3.77 0.& 0.7 ".&7 0.7

9%s#roo*s) fres# 0.&3 3.8& 0.&3 0. ".8 0.

9%s#roo*s) dried 0.3 ".!6 0.3 0.!3 0.&6 0.!3

9%s$*elons 0.& 3.& 0.& 0.' ".88 0.'

:ectarines 0.86 3.6 0.86 0.! ".76 0.!

:%ts 0.!8 "."7 0.!8 0.! " 0.!

;lives) green 0.8 3.3' 0.8 0. ".67 0.

;nions 0.& 3.77 0.& 0.3 ".8 0.3

;nion)


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=ic$les) so%r and dill 0.&6 .0! 0.&6 0.' ".88 0.'

=ic$les) sweet *i/ed 0.78 3.!7 0.78 0.!& ".!" 0.!&

=ic$les) so%r *i/ed 0.&' 3.&8 0.&' 0.' ".88 0.'

=ig?s feet) pic$led 0.' !.0& 0.' 0.3" ".3 0.3"

FoodSpecific Heat Capacity above

FreezingSpecific Heat Capacity below Freezing


=i$e 0.8 3.'! 0.8 0." ".7! 0."

=ineapple) fres# 0.88 3.68 0.88 0.3 ".8 0.3

=ineapple) sliced or

cr%s#ed0.8! 3.3 0.8! 0." ".7! 0."

=ineapple) 5%ice 0.& 3.77 0.& 0.3 ".8 0.3

=l%*s 0.8& 3.73 0.8& 0.3 ".8 0.3

=o*egranate 0.8' 3.'6 0.8' 0." ".7! 0."

=o*pano 0.77 3.!! 0.77 0.3& ".63 0.3&

=orgy 0.8" 3.3& 0.8" 0. ".67 0.=or$) bacon 0.36 ".'" 0.36 0.!' ".0' 0.!'

=or$) #a* 0.6! !.6 0.6! 0.3 ".! 0.3

=or$) loin 0.66 !.76 0.66 0.3' ".7 0.3'

=or$) s#o%lder 0.'& !.7 0.'& 0.33 ".38 0.33

=or$) spareribs 0.6! !.6 0.6! 0.3 ".! 0.3

=or$) s*o$ed #a* 0.6' !.7! 0.6' 0.3' ".7 0.3'

=or$) salted 0.3" ".3 0.3" 0.! " 0.!

=otatoes 0.8! 3.3 0.8! 0." ".7! 0."

=ric$ly pears 0.&" 3.8" 0.&" 0.3 ".8" 0.3

=r%nes 0.8" 3.3& 0.8" 0. ".67 0.

=%*p$in 0.&! 3.8' 0.&! 0. ".8 0.

@%inces 0.88 3.68 0.88 0.3 ".8 0.3

,abbit 0.76 3."8 0.76 0.3& ".63 0.3&

,adis#es 0.&' 3.&8 0.&' 0.' ".88 0.'

,aisins 0.3& ".63 0.3& 0.!6 ".0& 0.!6

,aspberries) blac$ 0.8' 3.'6 0.8' 0." ".7! 0."

,aspberries) red 0.8& 3.73 0.8& 0.3 ".8 0.3

,aspberry 5%ice) blac$ 0.&" 3.8" 0.&" 0. ".8 0.

,aspberry 5%ice) red 0.&3 3.8& 0.&3 0. ".8 0.

,eindeer 0.73 3.06 0.73 0.37 ".'' 0.37

,#%barb 0.&6 .03 0.&6 0.' ".88 0.',ose Apple 0.8& 3.73 0.8& 0.3 ".8 0.3

,%tabagas 0.&" 3.8" 0.&" 0. ".8 0.

Sal*on 0.7" !.&7 0.7" 0.37 ".'' 0.37

Sand dab 0.86 3.6 0.86 0.! ".76 0.!

Sapodilla 0.&" 3.8" 0.&" 0. ".8 0.

Sapote 0.73 3.06 0.73 0.37 ".'' 0.37

Sa%re$ra%t 0.&3 3.8& 0.&3 0. ".8 0.

Sa%sage) beef and por$ 0.'6 !.3 0.'6 0.3! ".3 0.3!




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Sa%sage) boc$w%rst 0.7" !.&7 0.7" 0.37 ".'' 0.37

Sa%sage) bologna 0.7" !.&7 0.7" 0.37 ".'' 0.37

Sa%sage) franf%rter 0.6& !.8& 0.6& 0.36 ".'" 0.36

Sa%sage) sala*i 0.' ".88 0.' 0.!8 "."7 0.!8

Sardines 0.77 3.!! 0.77 0.3& ".63 0.3&

S#ad 0.76 3."8 0.76 0.3& ".63 0.3&S#ri*p 0.83 3.8 0.83 0." ".7! 0."

Spanis# *ac$erel 0.73 3.06 0.73 0.3& ".63 0.3&

Food

Specific Heat Capacity above

FreezingSpecific Heat Capacity below Freezing


Strawberries 0.&' 3.&8 0.&' 0.' ".88 0.'

Strawberry 5%ice 0.7& 3.3" 0.7& 0.3& ".63 0.3&

String beans 0.&" 3.8" 0.&" 0. ".8 0.

St%rgeon) raw 0.83 3.8 0.83 0." ".7! 0."

St%rgeon) s*o$ed 0.7" !.&7 0.7" 0.37 ".'' 0.37S%gar apple) fres# 0.7& 3.3" 0.7& 0.3& ".63 0.3&

Sweet potatoes 0.7' 3." 0.7' 0.38 ".'& 0.38

Swordfis# 0.8 3.3' 0.8 0. ".67 0.

errapin 0.8 3.3' 0.8 0. ".67 0.

o*atoes) red 0.&' 3.&8 0.&' 0.' ".88 0.'

o*atoes) green 0.&6 .0! 0.&6 0.' ".88 0.'

o*ato) 5%ice 0.&' 3.&8 0.&' 0.' ".88 0.'

ong%e) beef 0.7 3." 0.7 0.38 ".'& 0.38

ong%e) calf 0.7& 3.3" 0.7& 0. ".67 0.

ong%e) la*b 0.76 3."8 0.76 0.38 ".'& 0.38

ong%e) por$ 0.7 3." 0.7 0.3& ".63 0.3&

ong%e) s#eep 0.6& !.8& 0.6& 0.36 ".'" 0.36

ripe) beef 0.83 3.8 0.83 0." ".7! 0."

ripe) pic$led 0.8& 3.73 0.8& 0.3 ".8 0.3

ro%t 0.8! 3.3 0.8! 0." ".7! 0."

%na 0.76 3."8 0.76 0.3& ".63 0.3&

%r$ey 0.67 !.8" 0.67 0.3' ".7 0.3'

%rnips 0.&3 3.8& 0.&3 0. ".8 0.

%rtle 0.8 3.'! 0.8 0." ".7! 0."

Beal) carcass 0.7 3." 0.7 0.38 ".'& 0.38

Beal) flan$ 0.6' !.7! 0.6' 0.3' ".7 0.3'Beal) loin 0.7' 3." 0.7' 0.38 ".'& 0.38

Beal) rib 0.73 3.06 0.73 0.37 ".' 0.37

Beal) s#an$ 0.77 3.!! 0.77 0.3& ".63 0.3&

Beal) +%arter 0.7 3." 0.7 0.38 ".'& 0.38

Benison 0.78 3.!7 0.78 0.3& ".63 0.3&


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a*s 0.78 3.!7 0.78 0.3& ".63 0.3&


22 calores especificos de algunos alimentos

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