scholarly journals Comparison of thermal and rheologic properties of Slovak mixed flower honey and forest honey

2013 ◽  
Vol 59 (Special Issue) ◽  
pp. S1-S8 ◽  
Author(s):  
M. Božiková ◽  
P. Hlaváč
Keyword(s):  
Kinematic Viscosity ◽  
Slovak Republic ◽  
Thermal Parameters ◽  
Hot Wire ◽  
Temperature Relation ◽  
Wire Method ◽  
Rheologic Properties ◽  
Sample Resistance ◽  
Temperature Manipulation ◽  
Made In

The article deals with the comparison of thermal and rheologic properties of two types of honey – mixed flower honey and forest honey made in Slovak Republic. All honey parameters were measured during temperature manipulation in the temperature interval from 5 to 45°C. Two series of thermal and rheologic parameters measurements were done. Firstly samples of both types of fresh honey were measured at the beginning of storage and then the same samples of honey were measured again after one week of storage. The measuring of thermal parameters i.e. thermal conductivity, thermal diffusivity and specific heat was performed by the instrument Isomet 2104, which uses Hot Wire method, and the principle of measuring being based on the analysis of time-temperature relation. The measurements of dynamic viscosity were done by the viscometer Anton Paar (DV-3P), the principle of measuring being based on the dependence of the sample resistance on the probe rotation. Other rheologic parameters as kinematic viscosity and fluidity, were also determined. For the rheologic parameters measurements exponential relations are typical while for the thermal parameters linear relations were obtained.

scholarly journals Temperature effect on various biooils physical parameters 

2017 ◽  
Vol 63 (No. 4) ◽  
pp. 145-151
Author(s):  
Božiková Monika ◽  
Hlaváč Petr ◽  
Híreš Ľubomír ◽  
Hlaváčová Zuzana ◽  
Valach Michal ◽  
...  
Keyword(s):  
Thermal Parameters ◽  
Statistical Characteristics ◽  
Rheological Parameters ◽  
Physical Parameters ◽  
Polynomial Functions ◽  
Hot Wire ◽  
Exponential Functions ◽  
Thermophysical Parameters ◽  
Wire Method ◽  
Made In

The article deals with thermal and rheological properties of two selected biooils (PL 64S – sample No. 1, and PL 04N – sample No. 2). For thermal parameters measurements, Hot wire method was used, for detection of rheological parameters rheometer Anton Paar MCR 102 was used and the density was measured by densimeter DM 40. For both biooil samples, two series of thermophysical parameters measurements were made. In the first series thermal conductivity and thermal diffusivity were measured at constant laboratory temperature. The second series was focused on identification of thermophysical parameters changes during temperature stabilisation. The parameters as dynamic viscosity, kinematic viscosity and density were measured in the temperature range (20–50°C). For samples with constant temperature basic statistical characteristics were calculated – standard deviation and probable error in %. For relations of thermal and rheological parameters to temperature nonlinear dependencies were obtained. The polynomial functions of the second degree were used for thermal parameters and exponential functions for rheological parameters.

scholarly journals Temperature and storing time influence on selected physical properties of milk and acidophilus milk

2013 ◽  
Vol 61 (6) ◽  
pp. 1589-1595
Author(s):  
Monika Božiková ◽  
Peter Hlaváč
Keyword(s):  
Thermal Conductivity ◽  
Mathematical Description ◽  
Kinematic Viscosity ◽  
Fat Content ◽  
Physical Parameters ◽  
Regression Equations ◽  
Hot Wire ◽  
Thermophysical Parameters ◽  
Wire Method ◽  
Dynamic And Kinematic Viscosity

This article deals with thermophysical parameters as: temperature, thermal conductivity, diffusivity and rheologic parameters as: dynamic, kinematic viscosity and fluidity of milk and acidophilus milk. For thermophysical parameters measurements was used Hot Wire method and for rheologic parameters measurements was used single – spindle viscometer. In the first series of measurements we measured relations between thermophysical and rheologic parameters in temperature range (5–25) °C for milk and acidophilus milk. Relations of all physical parameters of milk to the temperature showed influence of relative fat content. Effect of storage on milk and acidophilus milk is shown in the text. All measured relations for milk and acidophilus milk during temperature stabilisation had linear increasing progress with high coefficients of determination in the range (0.991–0.998). It was shown that increasing relative fat content has decreasing influence on milk thermal conductivity. Relations of rheologic parameters as dynamic and kinematic viscosity to the temperature had decreasing exponential progress, while relation of fluidity to the temperature had increasing exponential shape with high coefficients of determination in the range (0.985–0.994).. Mathematical description of the dependencies is summarised by regression equations and all coefficients are in presented tables.

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
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