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Trends in Chemical Engineering   Volumes    Volume 20 
Surface heat transfer coefficient of peanut puffed with sand
Priyabrata Pal, Manas Das
Pages: 69 - 73
Number of pages: 5
Trends in Chemical Engineering
Volume 20 

Copyright © 2022 Research Trends. All rights reserved

A simple yet accurate technique was developed to determine the surface heat transfer coefficient of peanut. It is mostly used as food in roasted form. It is also used as peanut butter and peanut oil. In order to bring about any improvement in the various processes in food processing, the heat transfer coefficient data is very much necessary. This study was carried out to know the heat transfer property of peanut as well as the mode of heat transfer during puffing. In the present study, an unsteady state heat analysis was made on peanut while it was being manually agitated in heated sand. The convective heat transfer coefficient was found to be 23.95 W/m2 °C.
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