2000 Hook-up Book - Spirax Sarco

Table 32: Specific Heats and Weights: Foodstuffs
Specific Heat, Specific Heat,
B.t.u. per Lb. B.t.u. per Lb.
Food per °F per °F
above freezing below freezing
Oranges, fresh ............................ .90 .43
Orange juice................................ .89 .43
Oysters........................................ .84 .41
Peaches, Georgia ....................... .87 .42
Peaches, N. Carolina .................. .89 .43
Peaches, Maryland ..................... .90 .43
Peaches, New Jersey.................. .91 .44
Peach juice, fresh........................ .89 .43
Pears, Bartlett ............................. .89 .43
Pears, Beurre Bosc ..................... .85 .41
Pears, dried................................. .39 .26
Peas, young ................................ .85 .41
Peas, medium ............................. .81 .41
Peas, old ..................................... .88 .43
Peas, split.................................... .28 .23
Peppers, ripe............................... .91 .44
Perch........................................... .82 .41
Persimmins.................................. .72 .37
Pheasant..................................... .75 .36
Pickerel ....................................... .84 .41
Pickels, sweet.............................. .82 .41
Pickels, sour and dill ................... .96 .45
Pickels, sweet mixed ................... .78 .29
Pickels, sour mixed ..................... .95 .45
Pig’s feet, pickled ........................ .50 .31
Pike ............................................. .84 .41
Pineapple, fresh .......................... .88 .43
Pineapple, sliced or crushed....... .82 .41
Pineapple joice............................ .90 .43
Plums .......................................... .89 .43
Pomegranate............................... .85 .41
Pompano..................................... .77 .39
Porgy........................................... .81 .40
Pork, bacon ................................. .36 .25
Pork, ham.................................... .62 .34
Pork, loin ..................................... .66 .35
Pork, shoulder ............................. .59 .33
Pork, spareribs............................ .62 .34
Pork, smoked ham ...................... .65 .35
Pork, salted ................................. .31 .24
Potatoes ...................................... .82 .41
Prickly pears ............................... .91 .43
Prunes......................................... .81 .40
Pumpkin ...................................... .92 .44
Quinces....................................... .88 .43
Rabbit.......................................... .76 .39
Radishes ..................................... .95 .45
Raisins ........................................ .39 .26
Raspberries, black ...................... .85 .41
Raspberries, red ......................... .89 .43
Raspberry juice, black................. .91 .44
Raspberry juice, red.................... .93 .44
Reindeer...................................... .73 .37
Rhubarb ...................................... .96 .45
Specific Heat and Weights
Specific Heat, Specific Heat,
B.t.u. per Lb. B.t.u. per Lb.
Food per °F per °F
above freezing below freezing
Rose Apple ................................. .89 .43
Rutabagas................................... .91 .44
Salmon........................................ .71 .37
Sand dab, California ................... .86 .42
Sapodilla ..................................... .91 .44
Sapote......................................... .73 .37
Sauerkraut................................... .93 .44
Sausage, beef and pork.............. .56 .32
Sausage, bockwurst.................... .71 .37
Sausage, bologna ....................... .71 .37
Sausage, frankfurt....................... .69 .36
Sausage, salami ......................... .45 .28
Sardines...................................... .77 .39
Shad............................................ .76 .39
Shrimp......................................... .83 .41
Spanish mackerel........................ .73 .39
Shad............................................ .76 .39
Shrimp......................................... .83 .41
Spanish mackerel........................ .73 .39
Strawberries ................................ .95 .45
Strawberry juice .......................... .79 .39
String beans................................ .91 .44
Sturgeon, raw.............................. .83 .41
Sturgeon, smoked....................... .71 .37
Sugar apple, fresh....................... .79 .39
Sweet potatoes ........................... .75 .38
Swordfish .................................... .80 .40
Terrapin ....................................... .80 .40
Tomatoes, red ............................. .95 .45
Tomatoes, green ......................... .96 .45
Tomato juice................................ .95 .45
Tongue, beef ............................... .74 .38
Tongue, calf................................. .79 .40
Tongue, lamb............................... .76 .38
Tongue, pork ............................... .74 .39
Tongue, sheep............................. .69 .36
Tripe, beef ................................... .83 .41
Tripe, pickled ............................... .89 .43
Trout ............................................ .82 .41
Tuna ............................................ .76 .39
Turkey.......................................... .67 .35
Turnips ........................................ .93 .44
Turtle ........................................... .84 .41
Veal, carcass............................... .74 .38
Veal, flank.................................... .65 .35
Veal, loin...................................... .75 .38
Veal, rib ....................................... .73 .37
Veal, shank.................................. .77 .39
Veal, quarter................................ .74 .38
Venison ....................................... .78 .39
Watercress .................................. .95 .45
Watermelons ............................... .94 .45
Whitefish ..................................... .76 .39
Yams ........................................... .78 .39
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SYSTEM DESIGN