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.

$Q = \dot{m} \cdot HV$

Fuel energy release rate.

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

Mass of air per mass of fuel.

$EA = \frac{O_2}{21 - O_2} \times 100\%$

From flue gas oxygen measurement.

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

14 rows

Calorific combustion values for selected foods.
Food	Calorific Combustion Value(MJ/kg)
Butter	30.5
Cheese	14.6
Curd	2.5
Egg, yolk	5.4
Egg, white	14
Fish	5.2
Ghee	37.6
Meat	12
Milk, buffalo	4.9
Milk, cow	2.2
Potatoes	4
Rice	16.7
Soyabean	18.1
Sugar	16

Source: engineeringtoolbox.com

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.