COEFFICIENT OF CUBICAL THERMAL EXPANSION FOR SPANISH PEANUT KERNELS AND SKINS.

Marvin R Paulsen, G. H. Brusewitz

Research output: Contribution to conferencePaper

Abstract

The coefficient was found to increase exponentially from 50 minus 10** minus **5/C to 60. 5 minus 10** minus **5/C as dry base moisture contents increased from 0. 5% to 15. 7% respectively. Peanut skins expanded less than the kernels. Data in graphical and tabular form are appended.

Original languageEnglish (US)
StatePublished - Jan 1 1975
Externally publishedYes

ASJC Scopus subject areas

  • Engineering(all)

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