大多数食物主要由水组成，这种水对食物的传热特性有重大影响。为了显示这种效应，考虑宽范围材料的体积比热（密度X比热）。体积比热介于0。银、金、锌、花岗岩、石灰石、混凝土、玻璃、尼龙和聚乙烯分别为44卡/立方厘米和0.65卡/立方厘米。相比之下，水的体积比热是1。0 ca1/cm³C（根据定义）。此外，含水量的影响不仅仅是比热: 冻结的水量取决于含水量。引文:研讨会，ASHRAE交易，第83卷，第一部分，伊利诺伊州芝加哥

Most foods consist chiefly of water, and this water has a major influence on the heat transfercharacteristics of the food. To show some of this effect, consider the volumetric specific heat(density x specific heat) of a wide range of materials. The volumetric specific heat is between0.44 ca1/cm3C and 0.65 cal/cm3for silver, gold, zinc, granite, limestone, concrete, glass, nylon, and polyethylene. In contrast, the volumetric specific heat of water is1.0 ca1/cm3C (by definition).In addition, water content influences more than specific heat: the amount of water frozendepends on the water content.