Literature DB >> 29184258

Effect of mass on convective heat transfer coefficient during open sun drying of groundnut.

Ravinder Kumar Sahdev1, Mahesh Kumar2, Ashwani Kumar Dhingra1.   

Abstract

In this work, an attempt is made to study the effect of mass on convective heat transfer coefficient (CHTC) for open sun drying (OSD) of groundnut (Arachis hypogaea L.). Experiments were conducted during the month of May, 2016 in the climatic condition of Rohtak, India (28°54'0″N 76°34'0″E). Groundnut samples of 130 and 198 g were dried under OSD condition till almost no variation in its mass was recorded. Hourly data of the mass evaporated, groundnut temperature, relative humidity and ambient temperature were recorded. The experimental data obtained were used to determine the constants 'C' and 'n' in the Nusselt number expression using linear regression method. CHTC increased with the increase in mass of groundnuts. The experimental errors in terms of percent uncertainty were found to vary from 44.29 to 48.77%.

Entities:  

Keywords:  Convective heat transfer coefficient; Evaporative heat transfer coefficient; Groundnut/Peanut drying; Open sun drying

Year:  2017        PMID: 29184258      PMCID: PMC5685995          DOI: 10.1007/s13197-017-2858-3

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN: 0022-1155            Impact factor:   2.701


  5 in total

1.  Quality of dry ginger (Zingiber officinale) by different drying methods.

Authors:  Jayashree E; Visvanathan R; John Zachariah T
Journal:  J Food Sci Technol       Date:  2012-09-05       Impact factor: 2.701

Review 2.  Peanuts as functional food: a review.

Authors:  Shalini S Arya; Akshata R Salve; S Chauhan
Journal:  J Food Sci Technol       Date:  2015-09-19       Impact factor: 2.701

3.  Thin layer drying of tomato slices.

Authors:  Manashi Das Purkayastha; Amit Nath; Bidyut Chandra Deka; Charu Lata Mahanta
Journal:  J Food Sci Technol       Date:  2011-06-01       Impact factor: 2.701

4.  Potential use of peanut by-products in food processing: a review.

Authors:  Xiaoyan Zhao; Jun Chen; Fangling Du
Journal:  J Food Sci Technol       Date:  2011-07-15       Impact factor: 2.701

5.  Selection of groundnut variety for making a good quality peanut butter.

Authors:  Navnitkumar K Dhamsaniya; Naginbhai C Patel; Mukesh N Dabhi
Journal:  J Food Sci Technol       Date:  2011-04-12       Impact factor: 2.701

  5 in total

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