Question

the process of frying food changes its quality, texture, and color. suppose the total change in e (which is measured in the form of energy as kj/mol) of blanched potato strips can be estimated by the function below, where c is the temperature (in °c) and t is the frying time (in min). complete parts a through c.
e(t,c) = 433.56 - 10.57t - 5.44c - 0.02t² + 0.02c² + 0.08ct
e = 433.56 kj/mol
(tvpe an integer or a decimal.)
a. what is the value of e prior to cooking? (assume that c = 0.)
b. use this function to estimate the total change in color of a potato strip that has been cooked for 8 minutes at 150°c
the total change in color is □kj/mol.
(type an integer or a decimal.)

Explanation:

Step1: Substitute values for \(t\) and \(C\)

For part a, when \(t = 0\) and \(C = 0\), substitute into \(E(t,C)=433.56 - 10.57t-5.44C - 0.02t^{2}+0.02C^{2}+0.08Ct\).

$$
LATEXBLOCK0
$$

Step2: Substitute \(t = 8\) and \(C = 150\) for part b

$$
LATEXBLOCK1
$$

Answer:

a. \(433.56\) kJ/mol
b. \(77.72\) kJ/mol