Transport Processes and Separation Process Principles (Includes Unit Operations) Fourth Edition

Appendix A.4. Physical Properties of Foods and Biological Materials

A.4-1. Heat Capacities of Foods (Average c_p 273-373 K or 0-100°C)

Material		H2O (wt %)	cp (kJ/kg · K)
Apples		75–85	3.73–4.02
Apple sauce			4.02[*]
Asparagus
	Fresh	93	3.94[†]
	Frozen	93	2.01[‡]
Bacon, lean		51	3.43
Banana purée			3.66[§]
Beef, lean		72	3.43
Bread, white		44–45	2.72–2.85
Butter		15	2.30[¶]
Cantaloupe		92.7	3.94[†]
Carrot		88.2	3.81–3.94
Cheese, Swiss		55	2.68[†]
Corn, sweet
	Fresh		3.32[†]
	Frozen		1.77[‡]
Cream, 45–60% fat		57–73	3.06–3.27
Cucumber		97	4.10
Eggs
	Fresh		3.18[†]
	Frozen		1.68[‡]
Egg yolk		4.00	2.81
Fish, cod
	Fresh	70	3.18
	Frozen	70	1.72[‡]
Flour		12–13.5	1.80–1.88
Ice		100	1.958[||]
Ice cream
	Fresh	58–66	3.27[†]
	Frozen	58–66	1.88[‡]
Lamb		70	3.18[*]
Macaroni		12.5–13.5	1.84–1.88
Milk, cows'
	Whole	87.5	3.85
	Skim	91	3.98–4.02
Olive ...