A lightly sweetened natural yogurt presents in its composition 77% water, 4,20% protein, 2,80% fat, 14,39% carbohydrates and 1,61% ash. Determine the thermophysical properties of yogurt at 15 °C according to its composition (Models of Choi and Okos, 1986): a) the specific mass

b) thermal conductivity

c) the specific heat

d) thermal diffusivity

then you have the okos table

looks at the translation of the table in order:

food:

protein,

fat

carbohydrate

fibers

ashes

fruits and vegetables

fish, shredded meat

meat and fish

water, protein, carbohydrate and fat

water, protein, carbohydrate and ashes

water protein, carbohydrate, fat and ashes

water

water

water

water

Fruit juices, solutions and saccharose and milk

Concentrated orange juice