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ABSTRACT
Diet control is a part of our day to day life.
Health conscious people keep a count of the
number of calories they eat each day. Ever wondered how the calories written on label are determined? In this paper you will find out how the
calories of our food items are calculated.
1 INTRODUCTION
Calorific value is defined as The amount of heat
produced by the complete combustion of a material or fuel.
A simpler definition is as follows
The amount of energy available from an item of
food when digested, mostly from carbohydrates
and fats.1
A method to calculate the calorific value food is
by using a bomb calorimeter.
2 CALORIFIC VALUES2
2.1
It is determined by subtracting the heat of vaporization of the water vapor from the higher heating value. This treats any H2O formed as a vapor.
The energy required to vaporize the water therefore is not released as heat.
3 BOMB CALOROMETER3
3.1
Definition
Principle
3.3
Construction4
Bomb calorimeter consists of a cylindrical stainless steel vessel called bomb which is capable of
withstanding high pressure and is covered by a
lid. The lid contains two stainless steel electrodes
and an oxygen inlet valve. The bomb is placed in
a copper calorimeter containing a known
mass of water. The copper calorimeter is provided with electrically operated stirrer and Beckmanns thermometer (it is
sensitive enough with a least count of 0.01K).
This calorimeter in turn is surrounded by an airjacket and then water jacket to prevent
heat losses due to radiation.
A Beckmann thermometer can also be used. It is
a device used to measure small differences of
temperature, but not absolute temperature values.
3.4
Working
Assumptions
Temperature
uniform.
3.6
Calculations
4.1
(1)
By Formulae
(2)
3.7
1. Thermodynamic Studies
Bomb calorimetry at its most basic form
is the scientific study of thermodynamic
processes. A bomb calorimeter is used to
measures the heat of combustion of fuel,
hydrocarbons or any process in which
heat generation or burning is an important
factor.
2. Waste and Refuse Disposal
Several industries use hazardous waste as
an alternative fuel. Bomb calorimetry is
used to determine whether hazardous
waste fuel is safe and appropriate for
use.
3. Propellant and Explosive Testing
Propellants and explosives are tested using a bomb calorimeter to find theirheat
of detonation.
The Atwater general factor system was developed by W.O. Atwater .The system is based on
the heats of combustion of protein, fat and carbohydrate, which are corrected for losses in digestion, absorption and urinary excretion of urea.
The energy values are 17 kJ/g (4.0 kcal/g) for
protein, 37 kJ/g (9.0 kcal/g) for fat and 17 kJ/g
(4.0 kcal/g) for carbohydrates.
4.2
Fat
kcal/g (kJ/g)
Total cabohydrate
kcal/g(kJ/g)
Eggs
4.36 (18.2)
9.02 (37.7)
3.68 (15.4)
Meat/fish
4.27 (17.9)
9.02 (37.7)
Milk/milk products
4.27 (17.9)
8.79 (36.8)
3.87 (16.2)
Butter
4.27 (17.9)
8.79 (36.8)
3.87 (16.2)
Margarine, vegetable
Other vegetable
fats and oils
All, except lemons, limes
Fruit juice, except
#
lemon, lime
Lemon, limes
4.27 (17.9)
8.84 (37.0)
3.87 (16.2)
--
8.84 (37.0)
--
3.36 (14.1)
8.37 (35.0)
3.60 (15.1)
3.36 (14.1)
8.37 (35.0)
3.92 (15.1)
3.36 (14.1)
8.37 (35.0)
2.48 (10.4)
3.36 (14.1)
8.37 (35.0)
2.70 (11.3)
3.55 (14.9)
8.37 (35.0)
3.95 (16.5)
Cornmeal, whole
ground
Macaroni, spaghetti
Oatmeal - rolled
oats
Rice, brown
2.73 (11.4)
8.37 (35.0)
4.03 (16.9)
3.91 (16.4)
8.37 (35.0)
4.12 (17.2)
3.46 (14.5)
8.37 (35.0)
4.12 (17.2)
3.41 (14.3)
8.37 (35.0)
4.12 (17.2)
3.82 (16.0)
8.37 (35.0)
4.16 (17.4)
3.05 (12.8)
8.37 (35.0)
3.86 (16.2)
3.41 (14.3)
8.37 (35.0)
4.07 (17.0)
Sorghum wholemeal
Wheat - 97-100%
extraction
Wheat t - 70-74%
extraction
Other cereals refined
Mature dry beans,
peas, nuts
Soybeans
0.91 (3.8)
8.37 (35.0)
4.03 (16.9)
3.59 (14.0)
8.37 (35.0)
3.78 (15.8)
4.05 (17.0)
8.37 (35.0)
4.12 (17.2)
3.87 (16.2)
8.37 (35.0)
4.12 (17.2)
3.47 (14.5)
8.37 (35.0)
4.07 (17.0)
3.47 (14.5)
8.37 (35.0)
4.07 (17.0)
Potatoes, starchy
roots
Other underground crops
Other vegetables
2.78 (11.6)
8.37 (35.0)
4.03 (16.9)
2.78 (11.6)
8.37 (35.0)
3.84 (16.1)
2.44 (10.2)
8.37 (35.0)
3.57 (14.9)
References:
1
Dr. B.S. Chauhan (2009). Engineering Chemistry (3rd Ed) (pp. 507-508). University science press.
FAO Corporate Document Repository. Calculation Of The Energy Content Of Foods. [Online].
Available from: http://www.fao.org/docrep/006/y5022e/y5022e04.htm [Accessed October 29th, 2014 ]