Fibrous heat-insulation materials use of the hot wire method to determine thermal conductivity of fibrous heat-insulation materials

Refractories ◽  
1980 ◽  
Vol 21 (1-2) ◽  
pp. 21-23
Author(s):  
Ya. A. Landa ◽  
E. Ya. Litovskii ◽  
B. S. Glazachev
Keyword(s):  
Thermal Conductivity ◽  
Heat Insulation ◽  
Hot Wire ◽  
Insulation Materials ◽  
Wire Method ◽  
Fibrous Heat

Study of Heat Insulation Material Thermal Conductivity by a Hot-Wire Method

2016 ◽  
Vol 57 (3) ◽  
pp. 332-333 ◽  
Author(s):  
M. A. Vartanyan ◽  
R. I. Gerasimov ◽  
O. V. Pyren’kin ◽  
I. B. Dolbilova ◽  
A. V. Oistrakh ◽  
...  
Keyword(s):  
Thermal Conductivity ◽  
Heat Insulation ◽  
Insulation Material ◽  
Hot Wire ◽  
Heat Insulation Material ◽  
Wire Method

HOT WIRE METHOD FOR DETERMINATION OF THE THERMAL CONDUCTIVITY OF SUGAR CANE FIBERS

2020 ◽  
Author(s):  
Marcelo Borges dos Santos ◽  
CLAUDIA BITTENCOURT ◽  
Ana Carolina Mendonça Mansur ◽  
Luís Mauro Moura ◽  
Carlos Augusto Castro Ferreira
Keyword(s):  
Thermal Conductivity ◽  
Sugar Cane ◽  
Hot Wire ◽  
Wire Method

scholarly journals Apparatus for routine measurements of the thermal conductivity of ice cores

1999 ◽  
Vol 29 ◽  
pp. 151-154 ◽  
Author(s):  
Crescenzo Festa ◽  
Aristide Rossi
Keyword(s):  
Thermal Conductivity ◽  
Ice Cores ◽  
Maximum Temperature ◽  
Transient Hot Wire ◽  
Hot Wire ◽  
Standard Samples ◽  
Experimental Conditions ◽  
Heating Source ◽  
Central Segment ◽  
Wire Method

AbstractAn apparatus is described for measuring the thermal conductivity of ice by the transient hot-wire method. Thermal conductivity A, is determined by tracking the thermal pulse induced in the sample by a heating source consisting of a platinum resistor. A central segment of the same platinum heating resistor acts also as a thermal sensor. A heat pulse transferred to the ice for a period of 40s gives a maximum temperature increment of about 7-14°C. In good experimental conditions, the expected reproducibility of the measurements is within ±3%. The accuracy of the method depends on whether the instrument has been calibrated by reliable standard samples, certified by absolute methods.

Hot-wire method of determining the thermal conductivity of refractory materials

Refractories ◽  
1978 ◽  
Vol 19 (9-10) ◽  
pp. 561-565
Author(s):  
Ya. A. Landa ◽  
E. Ya. Litovskii ◽  
B. S. Glazachev ◽  
N. A. Puchkelevich ◽  
A. V. Klimovich
Keyword(s):  
Thermal Conductivity ◽  
Refractory Materials ◽  
Hot Wire ◽  
Wire Method

scholarly journals Estimation of thermal conductivity of short pastry biscuit at different baking stages

2014 ◽  
Vol 45 (2) ◽  
pp. 64 ◽  
Author(s):  
Chiara Cevoli ◽  
Angelo Fabbri ◽  
Simone Virginio Marai ◽  
Enrico Ferrari ◽  
Adriano Guarnieri
Keyword(s):  
Thermal Conductivity ◽  
Thermal Processing ◽  
Physical Property ◽  
Physical Models ◽  
Hot Wire ◽  
Line Heat Source ◽  
Food Material ◽  
Wire Method ◽  
Thermal Conductivity Probe

Thermal conductivity of a food material is an essential physical property in mathematical modelling and computer simulation of thermal processing. Effective thermal conductivity of non-homogeneous materials, such as food matrices, can be determined experimentally or mathematically. The aim of the following research was to compare the thermal conductivity of short pastry biscuits, at different baking stages (60-160 min), measured by a line heat source thermal conductivity probe and estimated through the use of thermo-physical models. The measures were carried out on whole biscuits and on powdered biscuits compressed into cylindrical cases. Thermal conductivity of the compacted material, at different baking times (and, consequently at different moisture content), was then used to feed parallel, series, Krischer and Maxwell-Eucken models. The results showed that the application of the hot wire method for the determination of thermal conductivity is not fully feasible if applied directly to whole materials due to mechanical changes applied to the structure and the high presence of fats. The method works best if applied to the biscuit component phases separately. The best model is the Krischer one for its adaptability. In this case the value of biscuit thermal conductivity, for high baking time, varies from 0.15 to 0.19 Wm<sup>–1</sup> K<sup>–1</sup>, while the minimum, for low baking time, varies from 0.11 to 0.12 Wm<sup>–1</sup> K<sup>–1</sup>. These values are close to that reported in literature for similar products.

THE THERMAL CONDUCTIVITY OF DEUTERIUM

1935 ◽  
Vol 12 (3) ◽  
pp. 372-376 ◽  
Author(s):  
A. B. Van Cleave ◽  
O. Maass
Keyword(s):  
Thermal Conductivity ◽  
Hydrogen Molecule ◽  
Hydrogen Isotopes ◽  
Hot Wire ◽  
Wire Method ◽  
Deuterium Molecule ◽  
Thermal Conductivities

The thermal conductivities of deuterium and some mixtures of deuterium and hydrogen have been measured by a relative, "hot wire" method. The results are consistent with the authors' original conclusion that the deuterium molecule has the same molecular diameter as the hydrogen molecule. It follows also that the molecular heats of the hydrogen isotopes are the same.

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