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 degrees​C) and t is the frying time​ (in min). Complete parts a through c.

E(t,C) = 438.39 - 10.99t - 5.67C - 0.02t² +0.02C² + 0.08Ct

(I did part A and B)

Part A: What is the value of E prior to​ cooking? (Assume thatC = ​0)

E = 438.39 kJ/mol

Part B: Use this function to estimate the total change in color of a potato strip that has been cooked for 9 minutes at 160°C.

The total change in color is 57.86 kJ/mol.

Part 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) = ________

I got (3.15,129.70) as the critical point but it was wrong. PLEASE help!

Answer 1