Cart (Loading....) | Create Account
Close category search window

Self-consistent photothermal techniques: Application for measuring thermal diffusivity in vegetable oils

Sign In

Cookies must be enabled to login.After enabling cookies , please use refresh or reload or ctrl+f5 on the browser for the login options.

Formats Non-Member Member
$31 $31
Learn how you can qualify for the best price for this item!
Become an IEEE Member or Subscribe to
IEEE Xplore for exclusive pricing!
close button

puzzle piece

IEEE membership options for an individual and IEEE Xplore subscriptions for an organization offer the most affordable access to essential journal articles, conference papers, standards, eBooks, and eLearning courses.

Learn more about:

IEEE membership

IEEE Xplore subscriptions

2 Author(s)
Balderas-Lopez, J.A. ; Photothermal and Optoelectronic Diagnostics Laboratories (PODL), Department of Mechanical and Industrial Engineering, University of Toronto, 5 King’s College Road, Toronto, Ontario M5R 3G8, CanadaUnidad Professional Interdisciplinaria de Biotecnologı´a del IPN, Department of Mathematics, Av. Acueducto S/N, Col. Barrio la Laguna, C. P. 07340, Del. Gustavo A. Madero, México, D. F., México ; Mandelis, Andreas

Your organization might have access to this article on the publisher's site. To check, click on this link: 

The thermal wave resonator cavity (TWRC) was used to measure the thermal properties of vegetable oils. The thermal diffusivity of six commercial vegetable oils (olive, corn, soybean, canola, peanut, and sunflower) was measured by means of this device. A linear relation between both the amplitude and phase as functions of the cavity length for the TWRC was observed and used for the measurements. Three significant figure precisions were obtained. A clear distinction between extra virgin olive oil and other oils in terms of thermal diffusivity was shown. The high measurement precision of the TWRC highlights the potential of this relatively new technique for assessing the quality of this kind of fluids in terms of their thermophysical properties. © 2003 American Institute of Physics.

Published in:

Review of Scientific Instruments  (Volume:74 ,  Issue: 1 )

Date of Publication:

Jan 2003

Need Help?

IEEE Advancing Technology for Humanity About IEEE Xplore | Contact | Help | Terms of Use | Nondiscrimination Policy | Site Map | Privacy & Opting Out of Cookies

A not-for-profit organization, IEEE is the world's largest professional association for the advancement of technology.
© Copyright 2014 IEEE - All rights reserved. Use of this web site signifies your agreement to the terms and conditions.