UNIVERSITI TEKNOLOGI MARA

FACULTY OF APPLIED SCIENCES

PRINCIPLE OF FOOD ENGINEERING
TUTORIAL 3
1.

Calculate the heat required to increase the temperature of 0.85 kg steak that contained
18% protein, 14% fat, 9% carbohydrate and 59% water from 20oC to 90oC.
Use the specific heat equation, J/kg-oC:
Cp = (1674.72 x fat fraction) + (4186.8 x water fraction) + (837.36 x solid non-fat fraction)

2.

Calculate the heat required to increase the temperature of 0.25 kg burger that contained
12% protein, 13% fat, 10% carbohydrate and 65% water from 10 oC to 80oC. Express
this energy in
a) BTU
b) Joules
Use the following specific heat equation:
i) Cp = (0.4 x fat fraction) + (1 x water fraction) + (0.2 x solid non-fat fraction) in BTU/
(lb-oF)
ii) Cp = (1674.72 x fat fraction) + (4186.8 x water fraction) + (837.36 x solid non-fat
fraction)
in J/kg-oC
Use the followig conversion factor:
1 kg = 2.2046 lb

T(oF) = 1.8(oC) + 32

3.

Calculate the heat required (Joule) to remove from 1 kg papaya juice that contained 86%
water if the temperature of juice is reduced from 70oC to 5oC.

4.

An autoclave contains 1000 cans of pea soup. It is heated to an overall temperature of

100oC. If the cans are to be cooled to 40oC before leaving the autoclave, how much
cooling water is required if it enters at 15oC and leaves at 35oC?
The specific heats of the pea soup, can metal and water are 4.10 kJ kg-1 oC-1,
0.50 kJ kg-1 oC-1 and 4.1868 kJ kg-1 oC-1, respectively. The weight of each can is 60 g and
it contains 0.45 kg of pea soup. Assume that the heat content of autoclave walls above
40oC is 1.6x104 kJ and that there is no heat loss through the walls.

Mardiana Ahamad Zabidi

July 2011