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Thermal characterization of edible oils by using photopyroelectric technique


J. Valcárcel1, G. Lara-Hernández2, A. Cruz-Orea2, J. Mendoza-Alvarez2, F. Sánchez-Sinéncio2 and A. García-Quiroz3

1Universidad Surcolombiana, Neiva H., Colombia
2Departamento de Física, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, México
3Universidad Autonoma de la Ciudad de Mexico, México

Keywords: edible oils, thermal diffusivity, thermal effusivity, photopyroelectric technique
property: thermal
material: edible oils

Thermal properties of several edible oils such as olive, sesame and grape seed oils were obtained by using 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 [1]. Also the back Photopyroelectric configuration was used to obtain the thermal diffusivity of these oils; this thermal parameter was obtained by fitting the theoretical equation for this configuration, as a function of the sample thickness (called the Thermal Wave Resonator Cavity), to the experimental data [2]. All measurements were done at room temperature. A complete thermal characterization of these edible oils was achieved by the relationship between the obtained thermal diffusivities and effusivities with their thermal conductivities and heat capacities by volume unit. The obtained results are in agreement with the thermal properties reported for the case of the olive oil [3].

References
  1. J. Caerels, C. Glorieux, and J. Thoen, Rev. Sci. Instrum. 69, 2452 (1998)

  2. B. Briseño Tepepa, E. Marín, E. San Martín-Martínez, A. Cruz-Orea, Int. J. Thermophys. 30, 1591 (2009)

  3. R. Carbajal Valdez, J. L. Jiménez Pérez, A. Cruz-Orea, E. San Martín-Martínez, Int. J. Thermophys, 27, 1890 (2006)

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