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Food Calorific Combustion Values

Reference data and engineering information about food calorific combustion values for combustion applications.

foodcalorificcombustionvalues

Overview

Engineering reference data for Food Calorific Combustion Values in combustion engineering.

Key Formulas

Heat Release

Q=m˙⋅HVQ = \dot{m} \cdot HV

Fuel energy release rate.

Air-Fuel Ratio

AF=mairmfuelAF = \frac{m_{air}}{m_{fuel}}

Mass of air per mass of fuel.

Excess Air

EA=O221−O2×100%EA = \frac{O_2}{21 - O_2} \times 100\%

From flue gas oxygen measurement.

Variables

Symbol Description Unit
QQ Heat release rate W
m˙\dot{m} Mass flow rate kg/s
HVHV Heating value J/kg
AFAF Air-fuel ratio —

Data Table

The following table lists the calorific combustion values of common foods.

Key Concepts

  • Definition: The calorific (or combustion) value is the total amount of heat energy released when a substance undergoes complete combustion with oxygen.
  • Unit: This value is commonly expressed in MegaJoules per kilogram (MJ/kg).
  • Application Context: This data is relevant for nutritional energy content and for comparing the energy density of different food items. As a reference point, a typical daily energy requirement for a young adult male is approximately 10 MJ.

References