Estimation of the Specific Heat and Thermal Conductivity of Foods only by Their Classes of Substances Contents (Water, Proteins, Fats, Carbohydrates, Fibers and Ash)

Authors:
N. Oniţa, Elisabeta Ivan

It is presented an easy way to calculate specific heat and thermal conductivity for foods using the percentile contents by classes of substances (water, proteins, fats, carbohydrates, fibers and ash) using the versatile MathCad program, dedicated for mathematical calculus and graphical presentations.