A food product can have a heat capacity of 3 kJ/(kg K). T/F
True The heat capacity of water is 4.2 kJ/(kg K), that of protein and fat 2.0 kJ/(kg K), and of carbohydrate 1.6 kJ/(kg K). Thus, a food product that is a mixture of these components can very well have a heat capacity of 3 kJ/(kg K).