What is the specific heat of an apple?
What is the specific heat of an apple?
3.59
10.1. 1 Thermal properties of foods
| Material | Specific heat (kJ kg − 1 °C − 1) | Temperature (°C) |
|---|---|---|
| Apples | 3.59 | Ambient |
| Apples | 1.88 | Frozen |
| Bacon | 2.85 | Ambient |
| Beef | 3.44 | Ambient |
How does heat affect an apple cells?
Light-skinned apple varieties are most sensitive to sunburn. Sensitivity might be associated with low calcium concentration in the fruit. Symptoms begin as white, tan or yellow patches on the sun-exposed side of the fruit. Sunscald results from heat stress to the fruit leading to injury of the affected cells.
What is the specific heat for a solid?
Definition. In other words specific heat of a solid or liquid is the amount of heat that raises the temperature of a unit mass of the solid through 1° C. We symbolise it as C. In S.I unit, it is the amount of heat that raises the temperature of 1 kg of solid or liquid through 1K.
How do you explain specific heat?
Specific heat is defined by the amount of heat needed to raise the temperature of 1 gram of a substance 1 degree Celsius (°C). Water has a high specific heat, meaning it takes more energy to increase the temperature of water compared to other substances.
What is the specific heat capacity of apple juice?
The experimental results are shown in Table 2, in which the original apple juice concentration was C j0 ¼ 10.5 Bx, density ρ ¼ 1.04098 kg L À 1 (Constenla et al., 1989), volume V ¼ 3.0 L, weight M j0 ¼ 3.123 kg, and specific heat capacity c p ¼ 3.94 kJ kg À 1 C À 1 (Magerramov, 2007) . …
How is specific heat capacity of food determined?
For DSC, the specific heat capacity is determined from the equation: Q = m CP dT/dt, where Q is the heat flow per unit time, m is the sample mass, CP is the specific heat capacity of the material, and dT/dt is the rate of change of the external temperature.
Why do apples rot faster in heat?
Answer 3: Molds and bacteria grow faster when the temperature is warmer, so warm fruit will rot sooner.
How does temperature affect the rotting process of fruit?
Too high a temperature destroys enzymes, and too low a temperature can break down the cell walls of the fruit so the contents mix and the fruit oxidizes, browns and softens abnormally. The optimum temperature and humidity conditions for ripening are 62 to 68 degrees Fahrenheit and 90 to 95 percent relative humidity.
How does the specific heat of solids vary with temperature?
The average energy increases only from translation. As the substance heats up, the average kinetic energy of the molecules increases. The collisions impart enough energy to allow rotation to occur. Rotation then contributes to the internal energy and raises the specific heat.
Why is specific heat important to life?
Finally, the high specific heat of water makes it resistant to temperature change, allowing life forms to maintain relatively constant internal temperatures. The high specific heat and surface tension of water contribute to its high boiling point, helping to keep it in liquid form for most biological processes.
