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 oil | 2.01[**] | ||
Oranges | |||
Fresh | 87.2 | 3.77[†] | |
Frozen | 87.2 | 1.93[‡] | |
Peas, air-dried | 14 | 1.84 | |
Peas, green | |||
Fresh | 74.3 | 3.31[†] | |
Frozen | 74.3 | 1.76[‡] | |
Pea soup | 4.10 | ||
Plums | 75–78 | 3.52 | |
Pork | |||
Fresh | 60 | 2.85[†] | |
Frozen | 60 | 1.34[‡] | |
Potatoes | 75 | 3.52 | |
Poultry | |||
Fresh | 74 | 3.31[†] | |
Frozen | 74 | 1.55[‡] | |
Sardines | 57.4 | 3.01 | |
Sausage, franks | |||
Fresh | 60 | 3.60[†] | |
Frozen | 60 | 2.35[‡] | |
String beans | |||
Fresh | 88.9 | 3.81[†] | |
Frozen | 88.9 | 1.97[‡] | |
Tomatoes | 95 | 3.98[†] | |
Veal | 63 | 3.22 | |
Water | 100 | 4.185[**] | |
Source: W. O. Ordinanz, Food Ind., 18, 101 (1946); G. A. Reidy, Department of Food Science. Michigan State University, 1968; S. E. Charm, The Fundamentals of Food Engineering, 2nd ed. Westport, Conn.: Avi Publishing Co., Inc., 1971; R. L. Earle, Unit Operations in Food Processing. Oxford: Pergamon Press, Inc., 1966; ASHRAE, Handbook of Fundamentals. New York: ASHRAE, 1972, 1967; H. C. Mannheim, M. P. Steinberg, and A. I. Nelson, Food Technol., 9, 556 (1955). |
[*] 32.8°C.
[†] Above freezing.
[‡] Below freezing.
[§] 24.4°C.
[¶] 4.4°C.
[||] 20°C.
[**] 20°C.
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