chapterenergybalance文件材料.ppt

Chapter 5 Energy Balance;5.1 ENERGY TERMS;Heat content, Enthalpy;Values for specific heat of fruits and vegetables;Other estimation of specific heats of solids and liquids;The specific heat of the mixture above freezing;Example 5.4. Calculate the specific heat of a formulated food product that contains 15% protein, 20% starch, 1% fiber, 0.5% ash, 20% fat, and 43.5% water at 25?C.;Seibel’s equation and Choi and Okos’ correlation;Mean specific heat;Enthalpy changes during the freezing of foods calculated from Molality of liquid water fraction of the foods;Freezing point depression by solute;Amount of liquid water and ice at temperature below freezing;Sensible heat of water and ice @ temperatures below freezing point;Total enthalpy change;;;Specific heats of gases and vapors;;Properties of saturated and superheated steam;Heat balances;;本章总结 本章作业：自学5.4，习题5.5，5.17