Measurement of Thermal Conductivity of Liquid Based on Transient Double-Hot Wire Technique

2013 ◽  
Vol 694-697 ◽  
pp. 1183-1186
Author(s):  
Zhuang Shao ◽  
Zhi Xia He ◽  
Ze Peng Wang ◽  
Liang Zhang
Keyword(s):  
Thermal Conductivity ◽  
Data Acquisition ◽  
Control Unit ◽  
Wheatstone Bridge ◽  
Hot Wire ◽  
Temperature Changes ◽  
Experimental Apparatus ◽  
Wire Method ◽  
Glass Tubes ◽  
And Control

A new experimental apparatus has been developed for measuring the thermal conductivity of liquid by the two transient hot-wire method, which is based on the theory of one-dimensional unsteady heat conduction in infinite medium. The glass tubes, the heating line source and temperature measurement devices are designed in this experiment. As the temperature controller, low-temperature bath provides a constant water bath environment and current calibrator is the power source. Wheatstone bridge is used to test the relation between the temperature changes and resistance. Data acquisition and control unit is data acquisition devices of the Wheatstone bridge. As the temperature coefficient of platinum wire resistance is calibrated. It can be used to measure 32 groups of data from 10°C to 40°C at the every 10°C according to the experimental steps.

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.

Web-Based Small Scaled Portable Data Acquisition and Control Unit for Demand Side Load

2020 ◽  
Author(s):  
Meer Shadman Shafkat Tanjim ◽  
Ashrafun Nushra Oishi ◽  
Ali Azam Sojib ◽  
Md. Bashir Ahmmad ◽  
Md. Shaiful Islam ◽  
...  
Keyword(s):  
Data Acquisition ◽  
Control Unit ◽  
Demand Side ◽  
Web Based ◽  
Side Load ◽  
And Control

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.

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