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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
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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
)
!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
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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
)
!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
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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
)
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
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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
)
%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
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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
)
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
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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
)
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
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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
)
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
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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
)
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
$sters 0.84 3.52 0.84 0.41 1.72 0.41
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Food
Specific Heat above Freezing Specific Heat below Freezing
(btu/lboF
)
(kJ/kg oC
)
(kcal/kg oC
)
(btu/lboF
)
(kJ/kg oC
)
(kcal/kg oC
)
;eaches"
/eorgina 0.87 3.64 0.87 0.42 1.76 0.42
;eaches" orth
%arolina 0.89 3.73 0.89 0.43 1.8 0.43
;eaches"
ar$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" $oung 0.85 3.56 0.85 0.41 1.72 0.41
;eas" #eiu# 0.81 3.39 0.81 0.4 1.67 0.4
;eas" ol 0.88 3.68 0.88 0.43 1.8 0.43
;eas" split 0.28 1.17 0.28 0.23 0.96 0.23
;eppers" ripe 0.91 3.81 0.91 0.44 1.84 0.44
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Food
Specific Heat above Freezing Specific Heat below Freezing
(btu/lboF
)
(kJ/kg oC
)
(kcal/kg oC
)
(btu/lboF
)
(kJ/kg oC
)
(kcal/kg oC
)
;erch 0.82 3.43 0.82 0.41 1.72 0.41
;ersi##ons 0.72 3.01 0.72 0.37 1.55 0.37
;heasant 0.75 3.14 0.75 0.36 1.51 0.36
;ickerel 0.84 3.52 0.84 0.41 1.72 0.41
;ickles" s&eet 0.82 3.43 0.82 0.41 1.72 0.41
;ickles" sour
an ill 0.96 4.02 0.96 0.45 1.88 0.45
;ickles" s&eet
#i)e 0.78 3.27 0.78 0.29 1.21 0.29
;ickles" sour
#i)e 0.95 3.98 0.95 0.45 1.88 0.45
;ig=s feet"
pickle 0.5 2.09 0.5 0.31 1.3 0.31
;ike 0.84 3.52 0.84 0.41 1.72 0.41
;ineapple"
fresh 0.88 3.68 0.88 0.43 1.8 0.43
;ineapple"
slice or
crushe
0.82 3.43 0.82 0.41 1.72 0.41
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Food
Specific Heat above Freezing Specific Heat below Freezing
(btu/lboF
)
(kJ/kg oC
)
(kcal/kg oC
)
(btu/lboF
)
(kJ/kg oC
)
(kcal/kg oC
)
;ineapple"
uice 0.9 3.77 0.9 0.43 1.8 0.43
;lu#s 0.89 3.73 0.89 0.43 1.8 0.43
;o#egranate 0.85 3.56 0.85 0.41 1.72 0.41
;o#pano 0.77 3.22 0.77 0.39 1.63 0.39
;org$ 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
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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
)
;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
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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
)
?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
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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
)
?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
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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
)
@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
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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
)
@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