Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

Июнь 2015 (published: 29.05.2015)

Number 2(24)

Home > Issue > Performance evaluation of thermal raw peanut

UDC 641.53.095

Performance evaluation of thermal raw peanut

Paramonova V.A. , Kudryavtsev V.N.

The article analyzes the main sources that provide information about the thermal characteristics of the raw material of peanut and its processing, and noted the lack of validity of the use of existing technologies. Data on experimental data processing raw peanut defined thermal dependence of the product during frying, as well as the dynamics of changes in processing. A model for calculation of the characteristics of the product, depending on its initial temperature, oil content and treatment time. It is found that the specific heat of raw peanut temperature varies from 20 to 80 ° C, and oil content of 42 to 46%, is in the range from 1400 to 1800 J / (kg K) .When it is necessary to take into account the thermal capacity of the dry product and dynamics of changes in specific heat moisture which is inside the product and the processing thereof is removed. Also, the specific heat is defined as the raw peanut considering wet component and without it. For a more gentle action of the product is recommended to provide such treatment regimes that take into account the dynamics of change of the specific heat peanut raw materials, the need for high-quality (without of prigar) roasting.
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Keywords: microwave electromagnetic field of the microwave, heat, peanut raw materials, temperature, mass loss, roasting.

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