Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK
Issue:2 (24)
Performance evaluation of thermal raw peanut
Annotation
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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