Search Results
Center 2012 [5] Dynamic thermal properties calculator , Published by MPA, The Concrete Centre, Meadows Business Park, Station Approach, Blackwater, Camberley
Knowledge of bee products’ physical properties has a decisive importance for the monitoring of their quality. Thermophysical parameters are very important properties. Thermal conductivity and thermal diffusivity of selected bee products (honey, bee pollen and perga) were measured by two different methods. For identification of thermal conductivity and thermal diffusivity transient methods were used: Hot Wire (HW) and Dynamic Plane Source (DPS) method with an instrument Isomet 2104. The principle of measuring process is based on the analysis of timetemperature relation. In the first series of measurements thermal conductivity and diffusivity at constant laboratory temperature of 20 °C were measured. The second series was focused on identification of the changes in the thermophysical parameters during temperature stabilisation in the temperature range of 5–25 °C. For samples with constant temperature standard deviations and probable errors in % were calculated. For relations of thermal parameters to temperature graphical dependencies were obtained. Two different thermophysical methods were used for improvement of data reliability and data statistics.
Samples of surimi were prepared under laboratory conditions from Adriatic pilchard ( Sardina pilchardus). Water content in surimi was 81.5% before mixing with NaCl and &-carrageenan, which were added in the range of mass fraction from 0 to 10%. Relative apparent specific enthalpy ( H -), initial freezing point T i, density p and thermal conductivity k of surimi in the temperature range from -25 °C to 10 °C were determined by differential thermal analysis (DTA), gravimetric method and line-heat source technique, respectively. For determination of relative apparent specific enthalpy ( H -) the mathematical model of enthalpy based on orthogonal collocation approximation of DTA was applied. Redistributions of apparent enthalpy in the freezing range as functions of mass fractions of added substances were determined. Increase of mass fraction of added substances resulted in the increase of mass fraction of bound (unfreezable) water and lowered initial freezing point T i, which has effects on the decrease of thermal conductivity k and increase of apparent specific enthalpy ( H -) in the temperature range from -25 °C to T i . This effect was more pronounced for samples where surimi was mixed with NaCl.
thermal properties of aerogel blankets: Measurements, calculations, simulations . Energy and Buildings , 139 , 506 – 516 . [3] Arens E. , Hoyt T
confectionary systems. Here, we investigated differences in the texture properties, the viscosity and thermal properties of the blends. Materials and methods Commercial sugar (sucrose), stevia and xylitol were used in this study. Palm oil was purchased from
Abstract
Non-reinforced and reinforced Poly-Ether-Ether-Ketone (PEEK) plastics have excellent mechanical and thermal properties. Machining is an efficient process that can be used to manufacture specific mechanical parts made from PEEK composites. Researchers have focused on improving the performance of machining operations with the aim of minimizing costs and improving quality of manufactured products, in order to get the best surface roughness and the minimum cutting force. The parameters evaluated are the cutting speed, the depth of cut and the feed rate. In this paper, the effect of the mentioned parameters on surface roughness and cutting force, in dry turning of reinforced PEEK with 30% of carbon fibers (PEEK CF30) using TiN coated cutting tools, is analyzed through using robust design techniques such as Taguchi's design method, signal-to-noise (S/N) ratio and statistical analysis tools such as Pareto-ANOVA. The obtained results have shown that Taguchi method and Pareto ANOVA are suitable for optimizing the cutting parameters with the minimum possible number of experiments, and the optimized process parameters were determined for surface roughness and cutting force criteria.
.50 3.1.2 Thermal properties of raw materials TG/DTA curves of the natural zeolite are shown in Fig. 2 . Overall weight loss of approximately 9.3% was obtained at 1,200 °C. Firstly, a 5.29% decrease in the mass was
has been investigated ( Patel and Dewettinck, 2016 ; Si et al., 2016 ). Since oleogels have to replace currently used fats ( Palla et al., 2022 ), it is therefore advisable to create oleogels with mechanical, rheological and thermal properties similar
] Ham Y. , Golparvar-Fard M. ( 2015 ), Mapping actual thermal properties to building elements in gbXML-based BIM for reliable building energy performance modeling . Automation in Construction , 49 , 214 – 224
1 Introduction Conventional liquids such as water and any equivalents are characterised by low thermal properties, which impede the thermal systems efficiency and other thermal applications that adopt the water and equivalents in their application
