Cp=∑ ( xi Cp i )

Para el ajo Cp a 8.9°C

Proteína:

Cp p=2.0082+1.2089∗10−3 ( 8.9 )−1.3129∗10−6 ( 8.92 ) =2.01885 kJ /kgK

Grasa:

Cp f =1.9842+1.4733∗10−3 (8.9)−4.8008∗10−6 ( 8.9 2) =1.9969 kJ /kgK

Carbohidratos:

Cpc =1,5488+1.9625∗10−3 ( 8.9 )−5.9399∗10−6 ( 8.92 ) =1.565795 kJ /kgK

Fibra:

Cp fi =1.8459+1.8306∗10−3 ( 8.9 )−4.6509∗10−6 ( 8.92 )=1.861823 kJ /kgK

Cenizas:

Cpa=1.0926+ 1.8896∗10−3 (8.9)−3.6817∗10−6 ( 8.92 ) =1.109125 kJ /kgK

Humedad:

Cp w =4.1289+9.0864∗10−5 ( 8.9 ) −5.4731∗10−6 ( 8.92 ) =4.12927 kJ /kgK

Finalmente se determina el calor especifico del alimento:

Cp=∑ ( xi Cp i )=x w Cp w + x p Cp p + x f Cpf + x c Cp c + x fi Cp fi + x c Cp c

Cp (COD )=3.7 649627 kg /m 3