Thermal characterization of vegetable oils by means of photoacoustic techniques

Thermal characterization of vegetable oils was carried out; two photoacoustic methodologies for the direct measurement of thermal diffusivity and effusivity for liquids were used for this goal. The thermal conductivity and specific heat were obtained based on their definition in terms of thermal dif...

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Detalles Bibliográficos
Autores: J. A. Balderas López, T. Monsivais Alvarado, G. Gálvez Coyt, A. Muñoz Diosdado, J. Díaz Reyes
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2013
País:México
Institución:Instituto Politécnico Nacional
Repositorio:Redalyc-IPN
OAI Identifier:oai:redalyc.org:57030970028
Acceso en línea:https://www.redalyc.org/articulo.oa?id=57030970028
Access Level:acceso abierto
Palabra clave:Física, Astronomía y Matemáticas
oils
thermal
Photoacoustic
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spelling Thermal characterization of vegetable oils by means of photoacoustic techniquesJ. A. Balderas LópezT. Monsivais AlvaradoG. Gálvez CoytA. Muñoz DiosdadoJ. Díaz ReyesFísica, Astronomía y MatemáticasoilsthermalPhotoacousticThermal characterization of vegetable oils was carried out; two photoacoustic methodologies for the direct measurement of thermal diffusivity and effusivity for liquids were used for this goal. The thermal conductivity and specific heat were obtained based on their definition in terms of thermal diffusivity and effusivity. This study was carried out for a set of 13 commercial vegetable oils finding not significant difference among their thermal properties. The usefulness of photoacoustic techniques for thermal characterization of this kind of substance of great importance in food industry was shown.Sociedad Mexicana de Física A.C.2013info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdf0035-001Xhttps://www.redalyc.org/articulo.oa?id=57030970028Revista Mexicana de Física (México) Num.1 Vol.59reponame:Redalyc-IPNinstname:Instituto Politécnico Nacionalinstacron:IPNenhttp://www.redalyc.org/revista.oa?id=570Revista Mexicana de Físicainfo:eu-repo/semantics/openAccessoai:redalyc.org:570309700282026-01-29T02:55:13Z
dc.title.none.fl_str_mv Thermal characterization of vegetable oils by means of photoacoustic techniques
title Thermal characterization of vegetable oils by means of photoacoustic techniques
spellingShingle Thermal characterization of vegetable oils by means of photoacoustic techniques
J. A. Balderas López
Física, Astronomía y Matemáticas
oils
thermal
Photoacoustic
title_short Thermal characterization of vegetable oils by means of photoacoustic techniques
title_full Thermal characterization of vegetable oils by means of photoacoustic techniques
title_fullStr Thermal characterization of vegetable oils by means of photoacoustic techniques
title_full_unstemmed Thermal characterization of vegetable oils by means of photoacoustic techniques
title_sort Thermal characterization of vegetable oils by means of photoacoustic techniques
dc.creator.none.fl_str_mv J. A. Balderas López
T. Monsivais Alvarado
G. Gálvez Coyt
A. Muñoz Diosdado
J. Díaz Reyes
author J. A. Balderas López
author_facet J. A. Balderas López
T. Monsivais Alvarado
G. Gálvez Coyt
A. Muñoz Diosdado
J. Díaz Reyes
author_role author
author2 T. Monsivais Alvarado
G. Gálvez Coyt
A. Muñoz Diosdado
J. Díaz Reyes
author2_role author
author
author
author
dc.subject.none.fl_str_mv Física, Astronomía y Matemáticas
oils
thermal
Photoacoustic
topic Física, Astronomía y Matemáticas
oils
thermal
Photoacoustic
description Thermal characterization of vegetable oils was carried out; two photoacoustic methodologies for the direct measurement of thermal diffusivity and effusivity for liquids were used for this goal. The thermal conductivity and specific heat were obtained based on their definition in terms of thermal diffusivity and effusivity. This study was carried out for a set of 13 commercial vegetable oils finding not significant difference among their thermal properties. The usefulness of photoacoustic techniques for thermal characterization of this kind of substance of great importance in food industry was shown.
publishDate 2013
dc.date.none.fl_str_mv 2013
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv 0035-001X
https://www.redalyc.org/articulo.oa?id=57030970028
identifier_str_mv 0035-001X
url https://www.redalyc.org/articulo.oa?id=57030970028
dc.language.none.fl_str_mv en
language_invalid_str_mv en
dc.relation.none.fl_str_mv http://www.redalyc.org/revista.oa?id=570
dc.rights.none.fl_str_mv Revista Mexicana de Física
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Revista Mexicana de Física
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Sociedad Mexicana de Física A.C.
publisher.none.fl_str_mv Sociedad Mexicana de Física A.C.
dc.source.none.fl_str_mv Revista Mexicana de Física (México) Num.1 Vol.59
reponame:Redalyc-IPN
instname:Instituto Politécnico Nacional
instacron:IPN
instname_str Instituto Politécnico Nacional
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institution IPN
reponame_str Redalyc-IPN
collection Redalyc-IPN
repository.name.fl_str_mv
repository.mail.fl_str_mv
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