Category: Transient Plane Source
Keywords: density, Electrokinetic Properties, Hamilton-Crosser Model, isoelectric point, Isoelectric Point (PZC), Nanofluids, Nanoparticles, particle size, pH, PZC, Temperature, Thermal Conductivity, TPS Method, Transient Plane Source, Transient plane source (TPS) method, Viscometer, viscosity, Weight Percentage
Abstract: Since there was no literature on using the transient plane source method for the measurement of thermal conductivity and diffusivity of food products the authors did it themselves. They tested a variety of products including water, mineral oil, ethanol, beef, chicken and apples and determined that using the transient plane source method to simultaneously measure thermal conductivity and diffusivity was an accurate method.
Reference: Journal of Food Engineering, 95, 1 (2009) 179-185