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K 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)=433.36-10.97t-5.61C-0.021² +0.02c² +0.08ct a. What is the value of E prior to cooking? (Assume that C=0.) E= 433.36 kJ/mol (Type an integer or a decimal.) b. Use this function to estimate the total change in color of a potato strip that has been cooked for 5 minutes at 150°C. The total change in color is 46.51 kJ/mol. (Type an integer or a decimal.) c. Determine the critical point of this function and determine if a maximum, minimum, or saddle point occurs at that point. The critical point is at (t.C)=. (Type an ordered pair, using integers or decimals. Round two decimal places as needed.)

K 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)=433.36-10.97t-5.61C-0.021² +0.02c² +0.08ct a. What is the value of E prior to cooking? (Assume that C=0.) E= 433.36 kJ/mol (Type an integer or a decimal.) b. Use this function to estimate the total change in color of a potato strip that has been cooked for 5 minutes at 150°C. The total change in color is 46.51 kJ/mol. (Type an integer or a decimal.) c. Determine the critical point of this function and determine if a maximum, minimum, or saddle point occurs at that point. The critical point is at (t.C)=. (Type an ordered pair, using integers or decimals. Round two decimal places as needed.)

Algebra & Trigonometry with Analytic Geometry
Algebra & Trigonometry with Analytic Geometry
13th Edition
ISBN:9781133382119
Author:Swokowski
Publisher:Swokowski
Chapter5: Inverse, Exponential, And Logarithmic Functions
Section5.6: Exponential And Logarithmic Equations
Problem 52E
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K 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) 433.36-10.97t-5.61C-0.021² +0.02c² +0.08ct a. What is the value of E prior to cooking? (Assume that C=0.) E 433.36 kJ/mol (Type an integer or a decimal.) b. Use this function to estimate the total change in color of a potato strip that has been cooked for 5 minutes at 150°C. The total change in color is 46.51 kJ/mol. (Type an integer or a decimal.) c. Determine the critical point of this function and determine if a maximum, minimum, or saddle point occurs at that point. The critical point is at (t,C) =. (Type an ordered pair, using integers or decimals. Round to two decimal places as needed.)
Transcribed Image Text:K 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) 433.36-10.97t-5.61C-0.021² +0.02c² +0.08ct a. What is the value of E prior to cooking? (Assume that C=0.) E 433.36 kJ/mol (Type an integer or a decimal.) b. Use this function to estimate the total change in color of a potato strip that has been cooked for 5 minutes at 150°C. The total change in color is 46.51 kJ/mol. (Type an integer or a decimal.) c. Determine the critical point of this function and determine if a maximum, minimum, or saddle point occurs at that point. The critical point is at (t,C) =. (Type an ordered pair, using integers or decimals. Round to two decimal places as needed.)
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