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New thermal conductivity probe design based on the analysis of error sources
Planta Piloto De Ingeniería Química (UNS-CONICET), C. C. Km 7, 12 Oct. 1842, C.C. 717, (8000), Bahía Blanca.ORCID iD: 0000-0002-0744-5868
Planta Piloto De Ingeniería Química (UNS-CONICET), C. C. Km 7, 12 Oct. 1842, C.C. 717, (8000), Bahía Blanca.
Planta Piloto De Ingeniería Química (UNS-CONICET), C. C. Km 7, 12 Oct. 1842, C.C. 717, (8000), Bahía Blanca.
2001 (English)In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 48, no 4, p. 325-333Article in journal (Refereed) Published
Abstract [en]

The thermal conductivity determination by means of the thermal probe is a classical non-stationary method, suitable for foodstuffs because of the relatively short period of time and the small temperature rise required during experimental measurements. Even though its simplicity, this method has theoretical and practical implicit errors, their main sources being evaluated in this paper. The theoretical analysis shows that experimental errors can be kept within acceptable values, if the testing time period is within certain limits, out of which the errors grow quite rapidly. The error arising from the calculation of the thermal conductivity by means of an approximate equation is studied and a new way to express it is presented. Also, testing times were calculated for different probe dimensions. Finally, on the basis of two former probe which exhibits some advantages upon each other, a new probe design is proposed which recoveries those features.

Place, publisher, year, edition, pages
2001. Vol. 48, no 4, p. 325-333
National Category
Bio Materials
Research subject
Wood Physics
Identifiers
URN: urn:nbn:se:ltu:diva-7191DOI: 10.1016/S0260-8774(00)00174-6Local ID: 58485d87-cdcb-44a1-82f6-7273fc769732OAI: oai:DiVA.org:ltu-7191DiVA: diva2:980080
Note
Upprättat; 2001; 20140526 (andbra)Available from: 2016-09-29 Created: 2016-09-29 Last updated: 2017-11-24Bibliographically approved

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