scholarly journals Measurement of Ex Vivo Liver, Brain and Pancreas Thermal Properties as Function of Temperature

Sensors ◽  
2021 ◽  
Vol 21 (12) ◽  
pp. 4236
Author(s):  
Ahad Mohammadi ◽  
Leonardo Bianchi ◽  
Somayeh Asadi ◽  
Paola Saccomandi
Keyword(s):  
Thermal Conductivity ◽  
Heat Capacity ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Ex Vivo ◽  
Pancreatic Tissue ◽  
Bioheat Transfer ◽  
Temperature Range ◽  
Ablative Techniques ◽  
The Brain

The ability to predict heat transfer during hyperthermal and ablative techniques for cancer treatment relies on understanding the thermal properties of biological tissue. In this work, the thermal properties of ex vivo liver, pancreas and brain tissues are reported as a function of temperature. The thermal diffusivity, thermal conductivity and volumetric heat capacity of these tissues were measured in the temperature range from 22 to around 97 °C. Concerning the pancreas, a phase change occurred around 45 °C; therefore, its thermal properties were investigated only until this temperature. Results indicate that the thermal properties of the liver and brain have a non-linear relationship with temperature in the investigated range. In these tissues, the thermal properties were almost constant until 60 to 70 °C and then gradually changed until 92 °C. In particular, the thermal conductivity increased by 100% for the brain and 60% for the liver up to 92 °C, while thermal diffusivity increased by 90% and 40%, respectively. However, the heat capacity did not significantly change in this temperature range. The thermal conductivity and thermal diffusivity were dramatically increased from 92 to 97 °C, which seems to be due to water vaporization and state transition in the tissues. Moreover, the measurement uncertainty, determined at each temperature, increased after 92 °C. In the temperature range of 22 to 45 °C, the thermal properties of pancreatic tissue did not change significantly, in accordance with the results for the brain and liver. For the three tissues, the best fit curves are provided with regression analysis based on measured data to predict the tissue thermal behavior. These curves describe the temperature dependency of tissue thermal properties in a temperature range relevant for hyperthermia and ablation treatments and may help in constructing more accurate models of bioheat transfer for optimization and pre-planning of thermal procedures.

Influence of Mesocarp Fibre Inclusion on Thermal Properties of Foamed Concrete

2021 ◽  
Vol 87 (1) ◽  
pp. 1-11
Author(s):  
Siti Shahirah Suhaili ◽  
Md Azree Othuman Mydin ◽  
Hanizam Awang
Keyword(s):  
Thermal Conductivity ◽  
Heat Capacity ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Specific Heat ◽  
Specific Heat Capacity ◽  
Volume Fraction ◽  
Thermal Constant ◽  
Volume Fractions ◽  
Foamed Concrete

The addition of mesocarp fibre as a bio-composite material in foamed concrete can be well used in building components to provide energy efficiency in the buildings if the fibre could also offer excellent thermal properties to the foamed concrete. It has practical significance as making it a suitable material for building that can reduce heat gain through the envelope into the building thus improved the internal thermal comfort. Hence, the aim of the present study is to investigate the influence of different volume fractions of mesocarp fibre on thermal properties of foamed concrete. The mesocarp fibre was prepared with 10, 20, 30, 40, 50 and 60% by volume fraction and then incorporated into the 600, 1200 and 1800 kg/m3 density of foamed concrete with constant cement-sand ratio of 1:1.5 and water-cement ratio of 0.45. Hot disk thermal constant analyser was used to attain the thermal conductivity, thermal diffusivity and specific heat capacity of foamed concrete of various volume fractions and densities. From the experimental results, it had shown that addition of mesocarp fibre of 10-40% by volume fraction resulting in low thermal conductivity and specific heat capacity and high the thermal diffusivity of foamed concrete with 600 and 1800 kg/m3 density compared to the control mix while the optimum amount of mesocarp fibre only limit up to 30% by volume fraction for 1200 kg/m3 density compared to control mix. The results demonstrated a very high correlation between thermal conductivity, thermal diffusivity and specific heat capacity which R2 value more than 90%.

scholarly journals On the Use of Thermal Properties for Characterizing Dimension Stones

2013 ◽  
Vol 548 ◽  
pp. 231-238 ◽  
Author(s):  
Paulo Amaral ◽  
António Correia ◽  
Luís Lopes ◽  
Paula Rebola ◽  
António Pinho ◽  
...  
Keyword(s):  
Thermal Conductivity ◽  
Heat Capacity ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Specific Heat ◽  
Specific Heat Capacity ◽  
Heat Production ◽  
Civil Engineering ◽  
Chemical Properties ◽  
Usual Practice

The use of dimension stones in architecture and civil engineering implies the knowledge of several mechanical, physical, and chemical properties. Even though it has been usual practice to measure physical and mechanical properties of dimension stones the same is not true for thermal properties such as thermal conductivity, thermal diffusivity, specific heat capacity, and heat production. These properties are particularly important when processes related with heating and cooling of buildings must be considered. Thermal conductivity, thermal diffusivity, and specific heat capacity are related with the way thermal energy is transmitted and accumulated in stones; heat production has to do with the amount of radioactive elements in the rocks and so with the environmental impact of radioactivity and public health problems. It is important to start to measure on a routine basis those four thermal properties in rocks and, in particular, in dimension rocks so that their application can be improved and optimized. With this is mind three sets of different rock types (granites, limestones, and marbles) were collected to measure the thermal conductivity, the thermal diffusivity, and the specific heat capacity with the objective of characterizing them in terms of those properties. Since the same set of rocks has also been studied for other physical properties, a correlation amongst all the measured properties is attempted. For each rock type several samples were used to measure the thermal conductivity, the thermal diffusivity, and the specific heat capacity, and average values were obtained and are presented. As an example, for granites the thermal conductivity varies between 2.87 and 3.75 W/mK; for limestones varies between 2.82 and 3.17 W/mK; and for marbles varies between 2.86 and 3.02 W/mK. It is hoped that measuring thermal properties on dimension stones will help to better adequate them to their use in civil engineering as well as to adequate their use in terms of a CE product.

scholarly journals High Temperature Thermal Properties of Bentonite Foundry Sand

2015 ◽  
Vol 15 (2) ◽  
pp. 47-50 ◽  
Author(s):  
P.K. Krajewski ◽  
J.S. Suchy ◽  
G. Piwowarski ◽  
W.K. Krajewski
Keyword(s):  
Thermal Conductivity ◽  
Heat Capacity ◽  
Temperature Field ◽  
Thermal Properties ◽  
High Temperature ◽  
Mould Temperature ◽  
Green Sand ◽  
Foundry Sand ◽  
Temperature Range ◽  
Water Vaporization

Abstract The paper presents results of measuring thermal conductivity and heat capacity of bentonite foundry sand in temperature range ambient - 900­­°C. During the experiments a technical purity Cu plate was cast into the green-sand moulds. Basing on measurements of the mould temperature field during the solidification of the casting, the temperature relationships of the measured properties were evaluated. It was confirmed that water vaporization strongly influences thermal conductivity of the moulding sand in the first period of the mould heating by the poured casting.

scholarly journals Effect of cooking time on the physical, chemical and thermal properties of acha seeds

2017 ◽  
Vol 6 (2) ◽  
Author(s):  
Akeem O. Raji ◽  
Hajarat O. Nassam ◽  
Tawakalitu E. Aruna ◽  
Monsurat O. Raji ◽  
Maimuna Sani
Keyword(s):  
Thermal Conductivity ◽  
Heat Capacity ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Aspect Ratio ◽  
Specific Heat ◽  
Specific Heat Capacity ◽  
Cooking Time ◽  
Crude Fibre ◽  
Cereal Grain

Acha is a less utilized cereal grain in Africa. Scaling up of the processing technology of acha seeds is desirable if accurate information on effect of processing on its properties is available. This study investigated the effect of cooking duration on the chemical and physical properties of acha seeds. Cooking times (2.5, 5, 7.5 and 10 minutes) at 100oC were used. The volume, length, breadth, thickness, porosity, density, sphericity, aspect ratio, specific heat capacity, thermal conductivity, thermal diffusivity, moisture, protein, fat, ash, crude fibre and carbohydrate were determined using standard methods. Data were analysed using ANOVA at p = 0.05. The results obtained revealed that varietal difference had a significant effect on volume, length, breadth, thickness, true density, bulk density, porosity, sphericity and aspect ratio. The moisture content, ash, protein, crude fibre, fat, carbohydrate, specific heat capacity, thermal conductivity and thermal diffusivity varied from 8.80 - 56.17 %, 0.32 - 1.87%, 1.92 - 11.50%, 0.29 - 1.58%, 0.32 - 2.81%, 40.94 - 76.26%, 1.66 -2.97 kJkg-1K-1, 0.26 -0.43 Wm-1K-1 and 0.85 x 10-7 - 1.17 x 10-7 ms-2 respectively, as significantly influenced by cooking time. Cooking for 7.5 minutes was appropriate using the moisture uptakes and thermal properties as criteria. 

scholarly journals Thermal properties of soursop seeds and kernels

2017 ◽  
Vol 63 (No. 2) ◽  
pp. 79-85 ◽  
Author(s):  
Tunji Oloyede Christopher ◽  
Bukola Akande Fatai ◽  
Olaniyi Oriola Kazeem ◽  
Oluwatoyin Oniya Oluwole
Keyword(s):  
Thermal Conductivity ◽  
Heat Capacity ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Moisture Content ◽  
Specific Heat ◽  
Specific Heat Capacity ◽  
Oil Recovery ◽  
Thermal Analyser ◽  
Selection Of

The thermal properties of soursop seeds and kernels were determined as a function of moisture content, ranged from 8.0 to 32.5% (d.b.). Three primary thermal properties: specific heat capacity, thermal conductivity and thermal diffusivity were determined using Dual-Needle SH-1 sensors in KD2-PRO thermal analyser. The obtained results shown that specific heat capacity of seeds and kernels increased linearly from 768 to 2,131 J/kg/K and from 1,137 to 1,438 J/kg/K, respectively. Seed thermal conductivity increased linearly from 0.075 to 0.550 W/m/K while it increased polynomially from 0.153 to 0.245 W/m/K for kernel. Thermal diffusivity of both seeds and kernels increased linearly from 0.119 to 0.262 m<sup>2</sup>/s and 0.120 to 0.256 m<sup>2</sup>/s, respectively. Analysis of variance results showed that the moisture content has a significant effect on thermal properties (p ≤ 0.05). These values indicated the ability of the material to retain heat which enhances oil recovery and can be used in the design of machine and selection of suitable methods for their handling and processing.

Comparison of single and dual probes for measuring soil thermal properties with transient heating

Soil Research ◽  
1994 ◽  
Vol 32 (3) ◽  
pp. 447 ◽  
Author(s):  
KL Bristow ◽  
RD White ◽  
GJ Kluitenberg
Keyword(s):  
Thermal Conductivity ◽  
Heat Capacity ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Heat Pulse ◽  
Volumetric Heat Capacity ◽  
Transient Heating ◽  
Single Probe ◽  
Soil Thermal Properties ◽  
Dual Probe

Storage and transfer of heat in soils is governed by the soil thermal properties and these properties are therefore needed in many agricultural and engineering applications. In this paper we discuss solutions of the heat flow equation applicable to single and dual probe transient heating methods, and describe measurements made on air-dry sand to show how these methods can be used to obtain soil thermal properties. Measurements show that the two methods yield similar values of thermal conductivity. When determining thermal conductivity from the single probe data, it is best to use nonlinear curve fitting and to include a correction term in the model to account for the presence of the probe. Measurements of volumetric heat capacity made by using the dual probe heat-pulse method agreed well with independent estimates obtained using the de Vries method of summing the heat capacities of the soil constituents. The advantage of using the dual probe method together with the appropriate heat-pulse theory rather than the single probe is that all three soil thermal properties, the thermal diffusivity, volumetric heat capacity, and thermal conductivity, can be determined from a single heat-pulse measurement. Instantaneous heat-pulse theory can be used with the dual probe method to determine heat capacity from short duration heat-pulse data, but it should not be used to determine the thermal diffusivity and thermal conductivity.

Determining Thermal Properties of Insulating Sleeves

2010 ◽  
Vol 649 ◽  
pp. 487-491 ◽  
Author(s):  
Witold K. Krajewski ◽  
Józef Szczepan Suchy
Keyword(s):  
Thermal Conductivity ◽  
Mass Transfer ◽  
Heat Capacity ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Boundary Conditions ◽  
Thermophysical Properties ◽  
Mean Values ◽  
Computer Aided ◽  
The Mean

The presented work is aimed at determining thermal diffusivity, thermal conductivity and heat capacity of insulating sleeves used in Polish metallurgical/foundry practice. On basis of the theory elaborated in [1] the mean values of thermophysical properties for temperatures range of about 150-1000 oC were obtained. The results obtained during the examinations presented in the paper can be helpful when formulating boundary conditions during the computer aided simulation of the processes of heat and mass transfer in the system: casting (ingot) – mould riser (ingot head) – ambient, which uses the investigated insulating sleeves [2, 3]. The method of determining thermal properties can be also used for other foundry materials, e.g. sands or cores.

scholarly journals Influence of Moisture and Temperature on the Thermal Properties of Jack Bean Seeds (Canavalia ensiformis)

2021 ◽  
Author(s):  
Jelili Hussein ◽  
Moruf Olanrewaju Oke ◽  
Kazeem Olaniyi Oriola ◽  
Abimbola Ajetunmobi
Keyword(s):  
Thermal Conductivity ◽  
Heat Capacity ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Moisture Content ◽  
Specific Heat ◽  
Specific Heat Capacity ◽  
Jack Bean ◽  
Canavalia Ensiformis ◽  
Thermal Analyzer

The thermal properties (specific heat capacity, thermal conductivity, and thermal diffusivity) of jack bean seed (Canavalia ensiformis) were determined for usage in designing the equipment necessary for thermal processes. These thermal properties were determined at 5, 10, 15, 20, and 25 % moisture contents (wb) and temperatures at 30, 40, and 50oC using the KD2 Pro thermal analyzer. Results showed that the specific heat capacity ranged from 1.55 to 2.47 kJ/kgK, 1.26 to 1.84 kJ/kgK and 1.32 to 1.99 kJ/kgK; thermal conductivity 0.21 to 0.47 W/mK, 0.34 to 0.52 W/mK, and 0.26 to 0.60 W/mK and thermal diffusivity 0.25 to 0.41 x 10-7 m²/s, 0.32 to 0.57 x 10-7 m²/s, and 0.32 to 0.60 x 10-7 m²/s at 30, 40, and 50°C respectively for the moisture ranges studied. The temperature and moisture content effect were not significant (p>0.05) with specific heat and thermal diffusivity but significant (p<0.05) with thermal conductivity in third-order polynomial. A non-linear relationship was established between the three thermal properties and moisture content within the studied temperature range. The resulting regression models for the thermal properties gave a high coefficient of determinations (R2 ≥ 0.7995) which implies that they can be used to describe the relationships between temperature, moisture, and thermal properties of jack bean seeds.

scholarly journals Thermal Properties of New Developed Nigerian Illa and Ekpoma Rice Flour Varieties as Effected with Moisture Content

2021 ◽  
Vol 2 (2) ◽  
pp. 460-471
Author(s):  
Ide PATRICK EJIKE ◽  
Ikoko OMENAOGOR
Keyword(s):  
Thermal Conductivity ◽  
Heat Capacity ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Moisture Content ◽  
Specific Heat ◽  
Bulk Density ◽  
Specific Heat Capacity ◽  
Rice Flour ◽  
Thermal Parameters

Thermal parameters of food flour moisture content and temperature give an insight in the development and prediction of models that meet the needs of process design models, it also determine the thermal load of a particular product during handling. The bulk density (ρ), thermal conductivity (k), specific-heat capacity (Cp) and diffusivity (α) of Illa and Ekpoma rice flour were studied at varied (MC) moisture content (%) level. The results showed significance in thermal properties values at the different MC levels. The MC increased from 10.56 to 18.50%, increased the specific heat capacity (Cp) from 5.72 to 48.61kJ kg-1 °C-1 and 6.84 to 29.41 kJ kg-1 °C-1 for Illa and Ekpoma rice variety respectively and thermal conductivity(k) from 0.03 to 1.56 W/m0C and 0.03 to 0.38 W m-1 °C-1 for Illa and Ekpoma rice flour samples. Thermal diffusivity(α) and bulk density (ρ) of the processed Illa and Ekpoma rice flour samples decreased across the MC range of 10.56 to 18.50% (d.b). Thermal diffusivity(α) decreased from 4.38 to 1.25 x 10-4 m2 s-1 and 3.42 to 1.30 x 10-4 m2 s-1 for Illa and Ekpoma rice flour respectively while the values of bulk density (ρ) decreased from 697.72 to 676.34 kg m-3 and 687.49 to 664.26 kg m-3 for Illa and Ekpoma rice flour respectively.The developed model equations can be applied in estimation of thermal parameters of rice flour. Finally, Ekpoma and Illa rice flour sample displayed good thermal characteristics and it can be used as an alternative to imported wheat flour.

scholarly journals Transient method measured thermal properties of concrete with microspheres and latex based addition

2018 ◽  
Vol 196 ◽  
pp. 04037
Author(s):  
Roman Jaskulski ◽  
Wojciech Kubissa
Keyword(s):  
Thermal Conductivity ◽  
Heat Capacity ◽  
Thermal Properties ◽  
Fly Ash ◽  
Thermal Diffusivity ◽  
Thermal Conductivity Coefficient ◽  
Transient Method ◽  
Volumetric Heat Capacity

The goal of the performed research was to determine the influence of microspheres from fly ash and the latex based addition on the thermal properties of concrete. The tested additions were used in two different proportions each and they were combined with each other. As a reference two series of concrete were used: one without any addition and another with 0.2% of air entraining agent. The thermal properties were measured using transient method with ISOMET 2114 apparatus. No clear trends were observed in case of the results of the measurements of the thermal diffusivity and the volumetric heat capacity. While the results of the thermal conductivity coefficient show that both additions has a potential of lowering the thermal conductivity but they are not so efficient as air entraining agent.

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