When designing equipment for producing glucose syrups, e.g. evaporators or for handling foodstuffs it is important to be able to calculate the heat input necessary to raise the temperature of the product. This table shows typical values for 30,42,55 and 65 DE glucose syrups (Junk and Pancoast, 1973):
| Specific heat (cal/g (°C)) | ||||
| DE | 26.7°C | 48.9°C | 71.1°C | 93.3°C |
| 30 | 137.2 | 141.5 | 145.8 | 148.8 |
| 42 | 139.0 | 143.5 | 148.0 | 151.8 |
| 55 | 140.7 | 145.8 | 150.6 | 154.6 |
| 65 | 142.5 | 147.8 | 152.6 | 156.6 |