TY - JOUR
T1 - Thermal diffusivity measurements in edible oils using transient thermal lens
AU - Carbajal Valdez, R.
AU - Jiménez Pérez, J. L.
AU - Cruz-Orea, A.
AU - Martín-Martínez, E. San
N1 - Funding Information:
The authors are thankful to the Mexican Agencies, CONACYT, COFAA, CGPI for financial support of this work. One of the authors (A. Cruz Orea) is grateful for partial financial support from CONACYT Project No. 43252-R. Also J.L. Jiménez Pérez wants to thank the support from CGPI-IPN Project No. 20050510. Also the authors are grateful to Ing. Esther Ayala and Ing. Damian Jacinto Méndez for their technical support at Physics Department, CINVESTAV-IPN.
PY - 2006/11
Y1 - 2006/11
N2 - Time resolved thermal lens (TL) spectrometry is applied to the study of the thermal diffusivity of edible oils such as olive, and refined and thermally treated avocado oils. A two laser mismatched-mode experimental configuration was used, with a He-Ne laser as a probe beam and an Ar+ laser as the excitation one. The characteristic time constant of the transient thermal lens was obtained by fitting the experimental data to the theoretical expression for a transient thermal lens. The results showed that virgin olive oil has a higher thermal diffusivity than for refined and thermally treated avocado oils. This measured thermal property may contribute to a better understanding of the quality of edible oils, which is very important in the food industry. The thermal diffusivity results for virgin olive oil, obtained from this technique, agree with those reported in the literature.
AB - Time resolved thermal lens (TL) spectrometry is applied to the study of the thermal diffusivity of edible oils such as olive, and refined and thermally treated avocado oils. A two laser mismatched-mode experimental configuration was used, with a He-Ne laser as a probe beam and an Ar+ laser as the excitation one. The characteristic time constant of the transient thermal lens was obtained by fitting the experimental data to the theoretical expression for a transient thermal lens. The results showed that virgin olive oil has a higher thermal diffusivity than for refined and thermally treated avocado oils. This measured thermal property may contribute to a better understanding of the quality of edible oils, which is very important in the food industry. The thermal diffusivity results for virgin olive oil, obtained from this technique, agree with those reported in the literature.
KW - Degradation
KW - Oils
KW - Photothermal phenomena
KW - Thermal diffusivity
KW - Thermal lens
UR - http://www.scopus.com/inward/record.url?scp=33751545065&partnerID=8YFLogxK
U2 - 10.1007/s10765-006-0103-9
DO - 10.1007/s10765-006-0103-9
M3 - Artículo
SN - 0195-928X
VL - 27
SP - 1890
EP - 1897
JO - International Journal of Thermophysics
JF - International Journal of Thermophysics
IS - 6
ER -