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

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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

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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

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