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Heat capacity of stabilized peanut butter


Heat capacity of stabilized peanut butter



Food Research 15(2): 146-149



ISSN/ISBN: 0095-974X

PMID: 15414892

DOI: 10.1111/j.1365-2621.1950.tb16461.x

In an investigation of some of the physical properties of peanut butter, a calorimeter was designed for measuring the heat capacity of this product. It was found that the heat capacity of a sample of peanut butter which had been rapidly cooled after emerging from the grinding mill was 0.075 calories per gram higher than the same sample when slowly cooled, up to the final melting of the added hard fat which was present in the sample. Identical heat capacities were observed above 19[degree] C, regardless of the rate of cooling of the sample. An equation was developed for expressing the specific heat of peanut butter in the range 20-80[degree]C: Cp = 0.361-0.0012 t.

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