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

J. A. Balderas-López; Andreas Mandelis

doi:10.1063/1.1517727

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

J. A. Balderas-López, Andreas Mandelis

Unidad Profesional Interdisciplinaria de Biotecnología (UPIBI)

Producción científica: Contribución a una revista › Artículo › revisión exhaustiva

49 Citas (Scopus)

Resumen

The thermal wave resonator cavity (TWRC) to measure the thermal properties of vegetable oils was discussed. A linear relation between the amplitude and phase as functions of the cavity length for the TWRC was observed and used for the measurements. The results showed a distinction between extra virgin olive oil and other oils in terms of the thermal diffusion.

Idioma original	Inglés
Páginas (desde-hasta)	700-702
Número de páginas	3
Publicación	Review of Scientific Instruments
Volumen	74
N.º	1 II
DOI	https://doi.org/10.1063/1.1517727
Estado	Publicada - ene. 2003

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title = "Self-consistent photothermal techniques: Application for measuring thermal diffusivity in vegetable oils",

abstract = "The thermal wave resonator cavity (TWRC) to measure the thermal properties of vegetable oils was discussed. A linear relation between the amplitude and phase as functions of the cavity length for the TWRC was observed and used for the measurements. The results showed a distinction between extra virgin olive oil and other oils in terms of the thermal diffusion.",

author = "Balderas-L{\'o}pez, {J. A.} and Andreas Mandelis",

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T1 - Self-consistent photothermal techniques

T2 - Application for measuring thermal diffusivity in vegetable oils

AU - Balderas-López, J. A.

AU - Mandelis, Andreas

PY - 2003/1

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N2 - The thermal wave resonator cavity (TWRC) to measure the thermal properties of vegetable oils was discussed. A linear relation between the amplitude and phase as functions of the cavity length for the TWRC was observed and used for the measurements. The results showed a distinction between extra virgin olive oil and other oils in terms of the thermal diffusion.

AB - The thermal wave resonator cavity (TWRC) to measure the thermal properties of vegetable oils was discussed. A linear relation between the amplitude and phase as functions of the cavity length for the TWRC was observed and used for the measurements. The results showed a distinction between extra virgin olive oil and other oils in terms of the thermal diffusion.

UR - http://www.scopus.com/inward/record.url?scp=0037286668&partnerID=8YFLogxK

U2 - 10.1063/1.1517727

DO - 10.1063/1.1517727

M3 - Artículo

AN - SCOPUS:0037286668

SN - 0034-6748

VL - 74

SP - 700

EP - 702

JO - Review of Scientific Instruments

JF - Review of Scientific Instruments

IS - 1 II

ER -

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

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