Panas Jenis Ikan.docx

7/23/2019 Panas Jenis Ikan.docx

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Specific heats of some common food and foodstuff as

apples, bass, beef, pork and much moreThe table below can be used to find the specific heat of food and foodstuffs.

Food

Specific Heat above Freezing Specific Heat below Freezing

(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

Apples 0.87 3.64 0.87 0.42 1.76 0.42

Apricots. fresh 0.88 3.68 0.88 0.43 1.8 0.43

Artichokes 0.87 3.64 0.87 0.42 1.76 0.42

Asparagus 0.94 3.94 0.94 0.45 1.88 0.45

Asparagus

beans 0.88 3.68 0.88 0.43 1.8 0.43

Avocaos 0.72 3.01 0.72 0.37 1.55 0.37

!acon 2.0

!ananas 0.8 3.35 0.8 0.4 1.67 0.4

!arracua 0.8 3.35 0.8 0.4 1.67 0.4

!ass 0.82 3.43 0.82 0.41 1.72 0.41

!eef" carcass 0.68 2.85 0.68 0.48 2.01 0.48

!eef" flank 0.56 2.34 0.56 0.32 1.34 0.32



Food


(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

!eef"

ha#burger 3.52

!eef" loin 0.66 2.76 0.66 0.35 1.47 0.35

!eef" rib 0.67 2.81 0.67 0.36 1.51 0.36

!eef" roun 0.74 3.1 0.74 0.38 1.59 0.38

!eef" ru#p 0.62 2.6 0.62 0.34 1.42 0.34

!eef" shanks 0.76 3.18 0.76 0.39 1.63 0.39

!eef" corne 0.63 2.64 0.63 0.34 1.42 0.34

!eets 0.9 3.77 0.9 0.43 1.8 0.43

!lackberr$ 0.87 3.64 0.87 0.42 1.76 0.42

!lueberries 0.87 3.64 0.87 0.42 1.76 0.42

!rains 0.84 3.52 0.84 0.41 1.72 0.41

!roccoli 0.92 3.85 0.92 0.44 1.84 0.44

!russels

sprouts 0.88 3.68 0.88 0.43 1.8 0.43

!utter 0.65 2.72 0.65 0.34 1.42 0.34



Food


(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

!utterfish 0.77 3.22 0.77 0.39 1.63 0.39

%abbage 0.94 3.94 0.94 0.45 1.88 0.45

%an$ 0.93 3.89 0.93 0.93 3.89 0.93

%arp 0.82 3.43 0.82 0.41 1.72 0.41

%arrots 0.91 3.81 0.91 0.44 1.84 0.44

%auliflo&er 0.93 3.89 0.93 0.44 1.84 0.44

%eler$ 0.94 3.94 0.94 0.45 1.88 0.45

%har 0.93 3.89 0.93 0.43 1.8 0.43

%heese"

cottage 3.27

%herries" sour 0.88 3.68 0.88 0.41 1.72 0.41

%herries"s&eet

0.84 3.52 0.84 0.4 1.67 0.4

%hicken"

s'uab 0.8 3.35 0.8 0.39 1.63 0.39

%hicken"

broilers 0.77 3.22 0.77 0.38 1.59 0.38

%hicken" 0.74 3.1 0.74 0.35 1.47 0.35



Food


(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

fr$ers

%hicken" hens 0.65 2.72 0.65 0.44 1.84 0.44

%hicken"capons

0.88 3.68 0.88 0.41 1.72 0.41

%hocolate

(apro).* 1.6

%la#s" #eat

onl$ 0.84 3.52 0.84 0.36 1.51 0.36

%oconut" #eatan #ilk

0.68 2.85 0.68 0.45 1.88 0.45

%oconut" #ilk

onl$ 0.95 3.98 0.95 0.42 1.76 0.42

%ofish 0.86 3.6 0.86 0.39 1.63 0.39

%o +oe 0.76 3.18 0.76 0.39 1.63 0.39

%o&peas"

fresh 0.73 3.06 0.73 0.22 0.92 0.22

%o&peas" r$ 0.28 1.17 0.28 0.41 1.72 0.41

%rabs 0.84 3.52 0.84 0.41 1.72 0.41

%rab apples 0.85 3.56 0.85 0.43 1.8 0.43



Food


(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

%ranberries 0.9 3.77 0.9 0.38 1.59 0.38

%rea# 0.9 3.77 0.9 0.45 1.88 0.45

%ucu#ber 0.98 4.1 0.98 0.45 1.88 0.45

%urrants 0.97 4.06 0.97 0.45 1.88 0.45

,anelion

greens 0.88 3.68 0.88 0.43 1.8 0.43

,ates 0.2 0.84 0.2 0.01 0.03 0.01

-els 0.77 3.22 0.77 0.39 1.63 0.39

-ggs 0.76 3.18 0.76 0.4 1.67 0.4

-ggplant 0.94 3.94 0.94 0.45 1.88 0.45

-nive 0.95 3.98 0.95 0.45 1.88 0.45

igs" fresh 0.82 3.43 0.82 0.41 1.72 0.41

igs" rie 0.39 1.63 0.39 0.26 1.09 0.26

igs" canie 0.37 1.55 0.37 0.26 1.09 0.26

ish" canne 3.35



Food


(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

ish" fresh 3.6

louners 0.86 3.6 0.86 0.42 1.76 0.42

lour 0.38 1.59 0.38 0.28 1.17 0.28

rogs" legs 0.88 3.68 0.88 0.44 1.84 0.44

/arlic 0.79 3.31 0.79 0.4 1.67 0.4

/iars 0.78 3.27 0.78 0.39 1.63 0.39

/oose 0.61 2.55 0.61 0.34 1.42 0.34

/ooseberr$ 0.86 3.6 0.86 0.42 1.76 0.42

/ranailla 0.84 3.52 0.84 0.41 1.72 0.41

/rapefruit 0.91 3.81 0.91 0.44 1.84 0.44

/rapes 0.86 3.6 0.86 0.42 1.76 0.42

/rape uice 0.82 3.43 0.82 0.41 1.72 0.41

/uavas 0.86 3.6 0.86 0.42 1.76 0.42

/uinea hen 0.75 3.14 0.75 0.38 1.59 0.38

aock 0.85 3.56 0.85 0.42 1.76 0.42



Food


(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

alibut 0.8 3.35 0.8 0.4 1.67 0.4

erring"

s#oke 0.71 2.97 0.71 0.37 1.55 0.37

orseraish"

fresh 0.79 3.31 0.79 0.4 1.67 0.4

orseraish"

prepare 0.88 3.68 0.88 0.43 1.8 0.43

ce crea# 0.74 3.1 0.74 0.4 1.67 0.4

ale 0.89 3.73 0.89 0.43 1.8 0.43

ine$s 0.81 3.39 0.81 0.4 1.67 0.4

ine$ beans"

rie 0.28 1.17 0.28 0.23 0.96 0.23

ohlrabi 0.92 3.85 0.92 0.44 1.84 0.44

u#'uats 0.85 3.56 0.85 0.41 1.72 0.41

a#b" carcass 0.73 3.06 0.73 0.38 1.59 0.38

a#b" leg 0.71 2.97 0.71 0.37 1.55 0.37

a#b" rib cut 0.61 2.55 0.61 0.34 1.42 0.34

a#b" 0.67 2.81 0.67 0.35 1.47 0.35



Food


(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

shouler

ar 0.54 2.26 0.54 0.31 1.3 0.31

eeks 0.91 3.81 0.91 0.44 1.84 0.44

e#ons 0.91 3.81 0.91 0.44 1.84 0.44

e#on uice 0.92 3.85 0.92 0.44 1.84 0.44

ettuce 0.96 4.02 0.96 0.45 1.88 0.45

i#a beans 0.73 3.06 0.73 0.38 1.59 0.38

i#es 0.89 3.73 0.89 0.43 1.8 0.43

i#e uice 0.93 3.89 0.93 0.44 1.84 0.44

itchi fruits"

rie 0.39 1.63 0.39 0.26 1.09 0.26

iver" ra& beef 3.5

obsters 0.82 3.43 0.82 0.41 1.72 0.41

oganberries 0.86 3.6 0.86 0.42 1.76 0.42

oganberr$

uice 0.91 3.81 0.91 0.44 1.84 0.44



Food


(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

ilk" co&

&hole

pasteurie

0.9 3.77 0.9 0.47 1.97 0.47

ilk" r$ no

fat 1.52

ushroo#s"

fresh 0.93 3.89 0.93 0.44 1.84 0.44

ushroo#s"

rie 0.3 1.26 0.3 0.23 0.96 0.23

usk#elons 0.94 3.94 0.94 0.45 1.88 0.45

ectarines 0.86 3.6 0.86 0.42 1.76 0.42

uts 0.28 1.17 0.28 0.24 1 0.24

lives" green 0.8 3.35 0.8 0.4 1.67 0.4

nions 0.9 3.77 0.9 0.43 1.8 0.43

nion" :elsh 0.91 3.81 0.91 0.44 1.84 0.44

ranges" fresh 0.9 3.77 0.9 0.43 1.8 0.43

range uice 0.89 3.73 0.89 0.43 1.8 0.43

$sters 0.84 3.52 0.84 0.41 1.72 0.41



Food


(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

;eaches"

/eorgina 0.87 3.64 0.87 0.42 1.76 0.42

;eaches" orth

%arolina 0.89 3.73 0.89 0.43 1.8 0.43

;eaches"

ar$lan 0.9 3.77 0.9 0.43 1.8 0.43

;eaches" e&

<erse$ 0.91 3.81 0.91 0.44 1.84 0.44

;each uice

fresh 0.89 3.73 0.89 0.43 1.8 0.43

;ears" !artlet 0.89 3.73 0.89 0.43 1.8 0.43

;ears" !eurre

!osc 0.85 3.56 0.85 0.41 1.72 0.41

;ears. rie 0.39 1.63 0.39 0.26 1.09 0.26

;eas" $oung 0.85 3.56 0.85 0.41 1.72 0.41

;eas" #eiu# 0.81 3.39 0.81 0.4 1.67 0.4

;eas" ol 0.88 3.68 0.88 0.43 1.8 0.43

;eas" split 0.28 1.17 0.28 0.23 0.96 0.23

;eppers" ripe 0.91 3.81 0.91 0.44 1.84 0.44



Food


(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

;erch 0.82 3.43 0.82 0.41 1.72 0.41

;ersi##ons 0.72 3.01 0.72 0.37 1.55 0.37

;heasant 0.75 3.14 0.75 0.36 1.51 0.36

;ickerel 0.84 3.52 0.84 0.41 1.72 0.41

;ickles" s&eet 0.82 3.43 0.82 0.41 1.72 0.41

;ickles" sour

an ill 0.96 4.02 0.96 0.45 1.88 0.45

;ickles" s&eet

#i)e 0.78 3.27 0.78 0.29 1.21 0.29

;ickles" sour

#i)e 0.95 3.98 0.95 0.45 1.88 0.45

;ig=s feet"

pickle 0.5 2.09 0.5 0.31 1.3 0.31

;ike 0.84 3.52 0.84 0.41 1.72 0.41

;ineapple"

fresh 0.88 3.68 0.88 0.43 1.8 0.43

;ineapple"

slice or

crushe

0.82 3.43 0.82 0.41 1.72 0.41



Food


(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

;ineapple"

uice 0.9 3.77 0.9 0.43 1.8 0.43

;lu#s 0.89 3.73 0.89 0.43 1.8 0.43

;o#egranate 0.85 3.56 0.85 0.41 1.72 0.41

;o#pano 0.77 3.22 0.77 0.39 1.63 0.39

;org$ 0.81 3.39 0.81 0.4 1.67 0.4

;ork" bacon 0.36 1.51 0.36 0.25 1.05 0.25

;ork" ha# 0.62 2.6 0.62 0.34 1.42 0.34

;ork" loin 0.66 2.76 0.66 0.35 1.47 0.35

;ork" shouler 0.59 2.47 0.59 0.33 1.38 0.33

;ork" spareribs 0.62 2.6 0.62 0.34 1.42 0.34

;ork" s#okeha#

0.65 2.72 0.65 0.35 1.47 0.35

;ork" salte 0.31 1.3 0.31 0.24 1 0.24

;otatoes 0.82 3.43 0.82 0.41 1.72 0.41

;rickl$ pears 0.91 3.81 0.91 0.43 1.81 0.43



Food


(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

;runes 0.81 3.39 0.81 0.4 1.67 0.4

;u#pkin 0.92 3.85 0.92 0.44 1.84 0.44

>uinces 0.88 3.68 0.88 0.43 1.8 0.43

+abbit 0.76 3.18 0.76 0.39 1.63 0.39

+aishes 0.95 3.98 0.95 0.45 1.88 0.45

+aisins 0.39 1.63 0.39 0.26 1.09 0.26

+aspberries"

black 0.85 3.56 0.85 0.41 1.72 0.41

+aspberries"

re 0.89 3.73 0.89 0.43 1.8 0.43

+aspberr$

uice" black 0.91 3.81 0.91 0.44 1.84 0.44

+aspberr$ uice" re 0.93 3.89 0.93 0.44 1.84 0.44

+eineer 0.73 3.06 0.73 0.37 1.55 0.37

+hubarb 0.96 4.03 0.96 0.45 1.88 0.45

+ose Apple 0.89 3.73 0.89 0.43 1.8 0.43

+utabagas 0.91 3.81 0.91 0.44 1.84 0.44



Food


(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

?al#on 0.71 2.97 0.71 0.37 1.55 0.37

?an ab 0.86 3.6 0.86 0.42 1.76 0.42

?apoilla 0.91 3.81 0.91 0.44 1.84 0.44

?apote 0.73 3.06 0.73 0.37 1.55 0.37

?aurekraut 0.93 3.89 0.93 0.44 1.84 0.44

?ausage" beef

an pork 0.56 2.34 0.56 0.32 1.34 0.32

?ausage"

bock&urst 0.71 2.97 0.71 0.37 1.55 0.37

?ausage"

bologna 0.71 2.97 0.71 0.37 1.55 0.37

?ausage"franfurter 0.69 2.89 0.69 0.36 1.51 0.36

?ausage"

sala#i 0.45 1.88 0.45 0.28 1.17 0.28

?arines 0.77 3.22 0.77 0.39 1.63 0.39

?ha 0.76 3.18 0.76 0.39 1.63 0.39



Food


(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

?hri#p 0.83 3.48 0.83 0.41 1.72 0.41

?ki# #ilk 4.0

?panish#ackerel

0.73 3.06 0.73 0.39 1.63 0.39

?tarch 1.75

?tra&berries 0.95 3.98 0.95 0.45 1.88 0.45

?tra&berr$

uice 0.79 3.31 0.79 0.39 1.63 0.39

?tring beans 0.91 3.81 0.91 0.44 1.84 0.44

?turgeon" ra& 0.83 3.48 0.83 0.41 1.72 0.41

?turgeon"

s#oke 0.71 2.97 0.71 0.37 1.55 0.37

?ugar apple"fresh 0.79 3.31 0.79 0.39 1.63 0.39

?&eet potatoes 0.75 3.14 0.75 0.38 1.59 0.38

?&orfish 0.8 3.35 0.8 0.4 1.67 0.4

@errapin 0.8 3.35 0.8 0.4 1.67 0.4

@o#atoes" re 0.95 3.98 0.95 0.45 1.88 0.45



Food


(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

@o#atoes"

green 0.96 4.02 0.96 0.45 1.88 0.45

@o#ato" uice 0.95 3.98 0.95 0.45 1.88 0.45

@ongue" beef 0.74 3.1 0.74 0.38 1.59 0.38

@ongue" calf 0.79 3.31 0.79 0.4 1.67 0.4

@ongue" la#b 0.76 3.18 0.76 0.38 1.59 0.38

@ongue" pork 0.74 3.1 0.74 0.39 1.63 0.39

@ongue" sheep 0.69 2.89 0.69 0.36 1.51 0.36

@o#ato soup"

concentrate 3.67

@ripe" beef 0.83 3.48 0.83 0.41 1.72 0.41

@ripe" pickle 0.89 3.73 0.89 0.43 1.8 0.43

@rout 0.82 3.43 0.82 0.41 1.72 0.41

@una 0.76 3.18 0.76 0.39 1.63 0.39

@urke$ 0.67 2.81 0.67 0.35 1.47 0.35



Food


(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

(btu/lboF

)

(kJ/kg oC

)

(kcal/kg oC

)

@urnips 0.93 3.89 0.93 0.44 1.84 0.44

@urtle 0.84 3.52 0.84 0.41 1.72 0.41

eal" carcass 0.74 3.1 0.74 0.38 1.59 0.38

eal" flank 0.65 2.72 0.65 0.35 1.47 0.35

eal" loin 0.75 3.14 0.75 0.38 1.59 0.38

eal" rib 0.73 3.06 0.73 0.37 1.54 0.37

eal" shank 0.77 3.22 0.77 0.39 1.63 0.39

eal" 'uarter 0.74 3.1 0.74 0.38 1.59 0.38

enison 0.78 3.27 0.78 0.39 1.63 0.39

:atercress 0.95 3.98 0.95 0.45 1.88 0.45

:ater#elon 0.94 3.94 0.94 0.45 1.88 0.45

:hitefish 0.76 3.18 0.76 0.39 1.63 0.39

Ba#s 0.78 3.27 0.78 0.39 1.63 0.39

?u#ber C engineeringtoolbox.com

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Panas Jenis Ikan.docx