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) = 431.46 -10.48t- 5.49C - 0.02t2 + 0.0202 + 0.080t a. What is the value of E prior to cooking? (Assume that C = 0.) E = 431.46 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 6 minutes at 190C. The total change in color is kJ/mol. (Type an integer or a decimal.)