Determination of the Thermal Conductivity Tensor of Thermally Orthotropic Materials with Transient Line Heat Source Method

2018 ◽  
Vol 46 (5) ◽  
pp. 20160646
Author(s):  
Bao Chen ◽  
Yiyi Huang ◽  
Kang Zhang ◽  
Yujun Cui
Keyword(s):  
Thermal Conductivity ◽  
Heat Source ◽  
Conductivity Tensor ◽  
Orthotropic Materials ◽  
Line Heat Source ◽  
Thermal Conductivity Tensor ◽  
Source Method

Determination of Thermal Conductivity of Wood Pellets Using Line Heat Source Method

2009 ◽  
Author(s):  
Wendi Guo ◽  
Jim C Lim ◽  
Shahab Sokhansanj ◽  
Xiaotao Bi ◽  
Staffan Melin ◽  
...  
Keyword(s):  
Thermal Conductivity ◽  
Heat Source ◽  
Wood Pellets ◽  
Line Heat Source ◽  
Source Method

Determination of the thermal conductivity tensor of the n = 7 Aurivillius phase Sr4Bi4Ti7O24

2012 ◽  
Vol 101 (2) ◽  
pp. 021904 ◽  
Author(s):  
M. A. Zurbuchen ◽  
D. G. Cahill ◽  
J. Schubert ◽  
Y. Jia ◽  
D. G. Schlom
Keyword(s):  
Thermal Conductivity ◽  
Conductivity Tensor ◽  
Aurivillius Phase ◽  
Thermal Conductivity Tensor

Thermal conductivity tensor of NbO2

2019 ◽  
Vol 137 ◽  
pp. 263-267 ◽  
Author(s):  
Hai Jun Cho ◽  
Gowoon Kim ◽  
Takaki Onozato ◽  
Hyoungjeen Jeen ◽  
Hiromichi Ohta
Keyword(s):  
Thermal Conductivity ◽  
Conductivity Tensor ◽  
Thermal Conductivity Tensor

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.

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