TY - JOUR
T1 - Thermal effusivity of vegetable oils obtained by a photothermal technique
AU - Cervantes-Espinosa, L. M.
AU - de, F.
AU - Lara-Hernández, G.
AU - Cruz-Orea, A.
AU - Hernández-Aguilar, C.
AU - Domínguez-Pacheco, A.
N1 - Publisher Copyright:
© Springer Science+Business Media New York 2013.
PY - 2014/10
Y1 - 2014/10
N2 - Thermal properties of several vegetable oils such as soy, corn, and avocado commercial oils were obtained by using a photopyroelectric technique. The inverse photopyroelectric configuration was used in order to obtain the thermal effusivity of the oil samples. The theoretical equation for the photopyroelectric signal in this configuration, as a function of the incident light modulation frequency, was fitted to the experimental data in order to obtain the thermal effusivity of these samples. The obtained results are in good agreement with the thermal effusivity reported for other vegetable oils. All measurements were done at room temperature.
AB - Thermal properties of several vegetable oils such as soy, corn, and avocado commercial oils were obtained by using a photopyroelectric technique. The inverse photopyroelectric configuration was used in order to obtain the thermal effusivity of the oil samples. The theoretical equation for the photopyroelectric signal in this configuration, as a function of the incident light modulation frequency, was fitted to the experimental data in order to obtain the thermal effusivity of these samples. The obtained results are in good agreement with the thermal effusivity reported for other vegetable oils. All measurements were done at room temperature.
KW - Photopyroelectric technique
KW - Thermal effusivity
KW - Vegetable oils
UR - http://www.scopus.com/inward/record.url?scp=85027951603&partnerID=8YFLogxK
U2 - 10.1007/s10765-012-1347-1
DO - 10.1007/s10765-012-1347-1
M3 - Artículo
SN - 0195-928X
VL - 35
SP - 1940
EP - 1945
JO - International Journal of Thermophysics
JF - International Journal of Thermophysics
IS - 9-10
ER -