Question

the process of frying food changes its quality, texture, and color. suppose the total change in color 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 a. what is the value of e prior to cooking? (assume that c = 0.) e = □□ kj/mol (type an integer or a decimal.)

Explanation:

Step1: Substitute \(C = 0\) into the function

Given \(E(t,C)=433.56 - 10.57t-5.44C - 0.02t^{2}+0.02C^{2}+0.08Ct\). When \(C = 0\), the function becomes \(E(t,0)=433.56-10.57t - 0.02t^{2}+0+0+0\).

Step2: Since we want the value prior to cooking (\(t = 0\))

Substitute \(t = 0\) into \(E(t,0)=433.56-10.57t - 0.02t^{2}\). We get \(E(0,0)=433.56-10.57\times0 - 0.02\times0^{2}\).

Answer:

\(433.56\)