Principios de

Ingeniera
Food
Apples
Apricots. fresh
Artichokes
Asparagus
Asparagus beans
Avocados
Bananas
Barracuda
Bass
Beef, carcass
Beef, flank
Beef, loin
Beef, rib
Beef, round
Beef, rump
Beef, shanks
Beef, corned
Beets
Blackberries
Blueberries
Brains
Broccoli
Brussels sprouts
Butter
Butterfish
Cabbage
Candy
Carp
Carrots
Cauliflower
Celery
Chard
Cherries, sour
Cherries, sweet
Chicken, squab
Chicken, broilers
Chicken, fryers
Chicken, hens
Chicken, capons
Clams, meat only
Coconut, meat and milk
Coconut, milk only
Codfish
Cod Roe

Specific Heat Capacity above Freezing

(Btu/lboF) (KJ/kgoC) (Kcal/kgoC)
0.87
3.64
0.87
0.88
3.68
0.88
0.87
3.64
0.87
0.94
3.94
0.94
0.88
3.68
0.88
0.72
3.01
0.72
0.8
3.35
0.8
0.8
3.35
0.8
0.82
3.43
0.82
0.68
2.85
0.68
0.56
2.34
0.56
0.66
2.76
0.66
0.67
2.81
0.67
0.74
3.1
0.74
0.62
2.6
0.62
0.76
3.18
0.76
0.63
2.64
0.63
0.9
3.77
0.9
0.87
3.64
0.87
0.87
3.64
0.87
0.84
3.52
0.84
0.92
3.85
0.92
0.88
3.68
0.88
0.3
1.26
0.3
0.77
3.22
0.77
0.94
3.94
0.94
0.93
3.89
0.93
0.82
3.43
0.82
0.91
3.81
0.91
0.93
3.89
0.93
0.94
3.94
0.94
0.93
3.89
0.93
0.88
3.68
0.88
0.84
3.52
0.84
0.8
3.35
0.8
0.77
3.22
0.77
0.74
3.1
0.74
0.65
2.72
0.65
0.88
3.68
0.88
0.84
3.52
0.84
0.68
2.85
0.68
0.95
3.98
0.95
0.86
3.6
0.86
0.76
3.18
0.76

Specific Heat Capacity below Freezing

(Btu/lboF) (KJ/kgoC) (Kcal/kgoC)
0.42
1.76
0.42
0.43
1.8
0.43
0.42
1.76
0.42
0.45
1.88
0.45
0.43
1.8
0.43
0.37
1.55
0.37
0.4
1.67
0.4
0.4
1.67
0.4
0.41
1.72
0.41
0.48
2.01
0.48
0.32
1.34
0.32
0.35
1.47
0.35
0.36
1.51
0.36
0.38
1.59
0.38
0.34
1.42
0.34
0.39
1.63
0.39
0.34
1.42
0.34
0.43
1.8
0.43
0.42
1.76
0.42
0.42
1.76
0.42
0.41
1.72
0.41
0.44
1.84
0.44
0.43
1.8
0.43
0.24
1
0.24
0.39
1.63
0.39
0.45
1.88
0.45
0.93
3.89
0.93
0.41
1.72
0.41
0.44
1.84
0.44
0.44
1.84
0.44
0.45
1.88
0.45
0.43
1.8
0.43
0.41
1.72
0.41
0.4
1.67
0.4
0.39
1.63
0.39
0.38
1.59
0.38
0.35
1.47
0.35
0.44
1.84
0.44
0.41
1.72
0.41
0.36
1.51
0.36
0.45
1.88
0.45
0.42
1.76
0.42
0.39
1.63
0.39
0.39
1.63
0.39

Fuentes: http://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html

Principios de
Ingeniera
Cowpeas, fresh
Food
Cowpeas, dry
Crabs
Crab apples
Cranberries
Cream
Cucumber
Currants
Dandelion greens
Dates
Eels
Eggs
Eggplant
Endive
Figs, fresh
Figs, dried
Figs, candied
Flounders
Flour
Frogs, legs
Garlic
Gizzards
Goose
Gooseberry
Granadilla
Grapefruit
Grapes
Grape juice
Guavas
Guinea hen
Haddock
Halibut
Herring, smoked
Horseradish, fresh
Horseradish, prepared
Ice cream
Kale
Kidneys
Kidney beans, dried
Kohlrabi
Kumquats
Lamb, carcass
Lamb, leg
Lamb, rib cut

0.73

3.06

0.73

Specific Heat Capacity above Freezing

(Btu/lboF)
(KJ/kgoC)
(Kcal/kgoC)
0.28
1.17
0.28
0.84
3.52
0.84
0.85
3.56
0.85
0.9
3.77
0.9
0.9
3.77
0.9
0.98
4.1
0.98
0.97
4.06
0.97
0.88
3.68
0.88
0.2
0.84
0.2
0.77
3.22
0.77
0.76
3.18
0.76
0.94
3.94
0.94
0.95
3.98
0.95
0.82
3.43
0.82
0.39
1.63
0.39
0.37
1.55
0.37
0.86
3.6
0.86
0.38
1.59
0.38
0.88
3.68
0.88
0.79
3.31
0.79
0.78
3.27
0.78
0.61
2.55
0.61
0.86
3.6
0.86
0.84
3.52
0.84
0.91
3.81
0.91
0.86
3.6
0.86
0.82
3.43
0.82
0.86
3.6
0.86
0.75
3.14
0.75
0.85
3.56
0.85
0.8
3.35
0.8
0.71
2.97
0.71
0.79
3.31
0.79
0.88
3.68
0.88
0.74
3.1
0.74
0.89
3.73
0.89
0.81
3.39
0.81
0.28
1.17
0.28
0.92
3.85
0.92
0.85
3.56
0.85
0.73
3.06
0.73
0.71
2.97
0.71
0.61
2.55
0.61

0.22

0.92

0.22

Specific Heat Capacity below Freezing

(Btu/lboF)
(KJ/kgoC)
(Kcal/kgoC)
0.41
1.72
0.41
0.41
1.72
0.41
0.43
1.8
0.43
0.38
1.59
0.38
0.45
1.88
0.45
0.45
1.88
0.45
0.45
1.88
0.45
0.43
1.8
0.43
0.01
0.03
0.01
0.39
1.63
0.39
0.4
1.67
0.4
0.45
1.88
0.45
0.45
1.88
0.45
0.41
1.72
0.41
0.26
1.09
0.26
0.26
1.09
0.26
0.42
1.76
0.42
0.28
1.17
0.28
0.44
1.84
0.44
0.4
1.67
0.4
0.39
1.63
0.39
0.34
1.42
0.34
0.42
1.76
0.42
0.41
1.72
0.41
0.44
1.84
0.44
0.42
1.76
0.42
0.41
1.72
0.41
0.42
1.76
0.42
0.38
1.59
0.38
0.42
1.76
0.42
0.4
1.67
0.4
0.37
1.55
0.37
0.4
1.67
0.4
0.43
1.8
0.43
0.4
1.67
0.4
0.43
1.8
0.43
0.4
1.67
0.4
0.23
0.96
0.23
0.44
1.84
0.44
0.41
1.72
0.41
0.38
1.59
0.38
0.37
1.55
0.37
0.34
1.42
0.34

Fuentes: http://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html

Principios de
Ingeniera
Lamb, shoulder
Lard
Food
Leeks
Lemons
Lemon juice
Lettuce
Lima beans
Limes
Lime juice
Litchi fruits, dried
Lobsters
Loganberries
Loganberry juice
Milk cow
Mushrooms, fresh
Mushrooms, dried
Muskmelons
Nectarines
Nuts
Olives, green
Onions
Onion, Welsh
Oranges, fresh
Orange juice
Oysters
Peaches, Georgina
Peaches, North Carolina
Peaches, Maryland
Peaches, New Jersey
Peach juice fresh
Pears, Bartlet
Pears, Beurre Bosc
Pears. dried
Peas, young
Peas, medium
Peas, old
Peas, split
Peppers, ripe
Perch
Persimmons
Pheasant
Pickerel
Pickles, sweet

0.67
0.54

2.81
2.26

0.67
0.54

Specific Heat Capacity above Freezing

(Btu/lboF)
(KJ/kgoC) (Kcal/kgoC)
0.91
3.81
0.91
0.91
3.81
0.91
0.92
3.85
0.92
0.96
4.02
0.96
0.73
3.06
0.73
0.89
3.73
0.89
0.93
3.89
0.93
0.39
1.63
0.39
0.82
3.43
0.82
0.86
3.6
0.86
0.91
3.81
0.91
0.9
3.77
0.9
0.93
3.89
0.93
0.3
1.26
0.3
0.94
3.94
0.94
0.86
3.6
0.86
0.28
1.17
0.28
0.8
3.35
0.8
0.9
3.77
0.9
0.91
3.81
0.91
0.9
3.77
0.9
0.89
3.73
0.89
0.84
3.52
0.84
0.87
3.64
0.87
0.89
3.73
0.89
0.9
3.77
0.9
0.91
3.81
0.91
0.89
3.73
0.89
0.89
3.73
0.89
0.85
3.56
0.85
0.39
1.63
0.39
0.85
3.56
0.85
0.81
3.39
0.81
0.88
3.68
0.88
0.28
1.17
0.28
0.91
3.81
0.91
0.82
3.43
0.82
0.72
3.01
0.72
0.75
3.14
0.75
0.84
3.52
0.84
0.82
3.43
0.82

0.35
0.31

1.47
1.3

0.35
0.31

Specific Heat Capacity below Freezing

(Btu/lboF)
(KJ/kgoC) (Kcal/kgoC)
0.44
1.84
0.44
0.44
1.84
0.44
0.44
1.84
0.44
0.45
1.88
0.45
0.38
1.59
0.38
0.43
1.8
0.43
0.44
1.84
0.44
0.26
1.09
0.26
0.41
1.72
0.41
0.42
1.76
0.42
0.44
1.84
0.44
0.47
1.97
0.47
0.44
1.84
0.44
0.23
0.96
0.23
0.45
1.88
0.45
0.42
1.76
0.42
0.24
1
0.24
0.4
1.67
0.4
0.43
1.8
0.43
0.44
1.84
0.44
0.43
1.8
0.43
0.43
1.8
0.43
0.41
1.72
0.41
0.42
1.76
0.42
0.43
1.8
0.43
0.43
1.8
0.43
0.44
1.84
0.44
0.43
1.8
0.43
0.43
1.8
0.43
0.41
1.72
0.41
0.26
1.09
0.26
0.41
1.72
0.41
0.4
1.67
0.4
0.43
1.8
0.43
0.23
0.96
0.23
0.44
1.84
0.44
0.41
1.72
0.41
0.37
1.55
0.37
0.36
1.51
0.36
0.41
1.72
0.41
0.41
1.72
0.41

Fuentes: http://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html

Principios de
Ingeniera
Pickles, sour and dill
Pickles, sweet mixed
Pickles, sour mixed
Pig's feet, pickled
Food
Pike
Pineapple, fresh
Pineapple, sliced or
crushed
Pineapple, juice
Plums
Pomegranate
Pompano
Porgy
Pork, bacon
Pork, ham
Pork, loin
Pork, shoulder
Pork, spareribs
Pork, smoked ham
Pork, salted
Potatoes
Prickly pears
Prunes
Pumpkin
Quinces
Rabbit
Radishes
Raisins
Raspberries, black
Raspberries, red
Raspberry juice, black
Raspberry juice, red
Reindeer
Rhubarb
Rose Apple
Rutabagas
Salmon
Sand dab
Sapodilla
Sapote
Saurekraut
Sausage, beef and pork

0.96
0.78
0.95
0.5

4.02
3.27
3.98
2.09

0.96
0.78
0.95
0.5

Specific Heat Capacity above

Freezing
(Btu/lboF) (KJ/kgoC) (Kcal/kgoC)
0.84
3.52
0.84
0.88
3.68
0.88

0.45
0.29
0.45
0.31

1.88
1.21
1.88
1.3

0.45
0.29
0.45
0.31

Specific Heat Capacity below Freezing

(Btu/lboF)
0.41
0.43

(KJ/kgoC)
1.72
1.8

(Kcal/kgoC)
0.41
0.43

0.82

3.43

0.82

0.41

1.72

0.41

0.9
0.89
0.85
0.77
0.81
0.36
0.62
0.66
0.59
0.62
0.65
0.31
0.82
0.91
0.81
0.92
0.88
0.76
0.95
0.39
0.85
0.89
0.91
0.93
0.73
0.96
0.89
0.91
0.71
0.86
0.91
0.73
0.93
0.56

3.77
3.73
3.56
3.22
3.39
1.51
2.6
2.76
2.47
2.6
2.72
1.3
3.43
3.81
3.39
3.85
3.68
3.18
3.98
1.63
3.56
3.73
3.81
3.89
3.06
4.03
3.73
3.81
2.97
3.6
3.81
3.06
3.89
2.34

0.9
0.89
0.85
0.77
0.81
0.36
0.62
0.66
0.59
0.62
0.65
0.31
0.82
0.91
0.81
0.92
0.88
0.76
0.95
0.39
0.85
0.89
0.91
0.93
0.73
0.96
0.89
0.91
0.71
0.86
0.91
0.73
0.93
0.56

0.43
0.43
0.41
0.39
0.4
0.25
0.34
0.35
0.33
0.34
0.35
0.24
0.41
0.43
0.4
0.44
0.43
0.39
0.45
0.26
0.41
0.43
0.44
0.44
0.37
0.45
0.43
0.44
0.37
0.42
0.44
0.37
0.44
0.32

1.8
1.8
1.72
1.63
1.67
1.05
1.42
1.47
1.38
1.42
1.47
1
1.72
1.81
1.67
1.84
1.8
1.63
1.88
1.09
1.72
1.8
1.84
1.84
1.55
1.88
1.8
1.84
1.55
1.76
1.84
1.55
1.84
1.34

0.43
0.43
0.41
0.39
0.4
0.25
0.34
0.35
0.33
0.34
0.35
0.24
0.41
0.43
0.4
0.44
0.43
0.39
0.45
0.26
0.41
0.43
0.44
0.44
0.37
0.45
0.43
0.44
0.37
0.42
0.44
0.37
0.44
0.32

Fuentes: http://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html

Principios de
Ingeniera
Sausage, bockwurst
Sausage, bologna
Sausage, franfurter
Sausage, salami
Sardines
Shad
Shrimp
Spanish mackerel
Food
Strawberries
Strawberry juice
String beans
Sturgeon, raw
Sturgeon, smoked
Sugar apple, fresh
Sweet potatoes
Swordfish
Terrapin
Tomatoes, red
Tomatoes, green
Tomato, juice
Tongue, beef
Tongue, calf
Tongue, lamb
Tongue, pork
Tongue, sheep
Tripe, beef
Tripe, pickled
Trout
Tuna
Turkey
Turnips
Turtle
Veal, carcass
Veal, flank
Veal, loin
Veal, rib
Veal, shank
Veal, quarter
Venison
Watercress
Watermelon
Whitefish

0.71
0.71
0.69
0.45
0.77
0.76
0.83
0.73

2.97
2.97
2.89
1.88
3.22
3.18
3.48
3.06

0.71
0.71
0.69
0.45
0.77
0.76
0.83
0.73

Specific Heat Capacity above

Freezing
(Btu/lboF) (KJ/kgoC) (Kcal/kgoC)
0.95
3.98
0.95
0.79
3.31
0.79
0.91
3.81
0.91
0.83
3.48
0.83
0.71
2.97
0.71
0.79
3.31
0.79
0.75
3.14
0.75
0.8
3.35
0.8
0.8
3.35
0.8
0.95
3.98
0.95
0.96
4.02
0.96
0.95
3.98
0.95
0.74
3.1
0.74
0.79
3.31
0.79
0.76
3.18
0.76
0.74
3.1
0.74
0.69
2.89
0.69
0.83
3.48
0.83
0.89
3.73
0.89
0.82
3.43
0.82
0.76
3.18
0.76
0.67
2.81
0.67
0.93
3.89
0.93
0.84
3.52
0.84
0.74
3.1
0.74
0.65
2.72
0.65
0.75
3.14
0.75
0.73
3.06
0.73
0.77
3.22
0.77
0.74
3.1
0.74
0.78
3.27
0.78
0.95
3.98
0.95
0.94
3.94
0.94
0.76
3.18
0.76

0.37
0.37
0.36
0.28
0.39
0.39
0.41
0.39

1.55
1.55
1.51
1.17
1.63
1.63
1.72
1.63

0.37
0.37
0.36
0.28
0.39
0.39
0.41
0.39

Specific Heat Capacity below Freezing

(Btu/lboF)
0.45
0.39
0.44
0.41
0.37
0.39
0.38
0.4
0.4
0.45
0.45
0.45
0.38
0.4
0.38
0.39
0.36
0.41
0.43
0.41
0.39
0.35
0.44
0.41
0.38
0.35
0.38
0.37
0.39
0.38
0.39
0.45
0.45
0.39

(KJ/kgoC)
1.88
1.63
1.84
1.72
1.55
1.63
1.59
1.67
1.67
1.88
1.88
1.88
1.59
1.67
1.59
1.63
1.51
1.72
1.8
1.72
1.63
1.47
1.84
1.72
1.59
1.47
1.59
1.54
1.63
1.59
1.63
1.88
1.88
1.63

Fuentes: http://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html

(Kcal/kgoC)
0.45
0.39
0.44
0.41
0.37
0.39
0.38
0.4
0.4
0.45
0.45
0.45
0.38
0.4
0.38
0.39
0.36
0.41
0.43
0.41
0.39
0.35
0.44
0.41
0.38
0.35
0.38
0.37
0.39
0.38
0.39
0.45
0.45
0.39

Principios de
Ingeniera
Yams

0.78

3.27

0.78

0.39

Fuentes: http://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html

1.63

0.39