AN APPLICATION OF THE FRONT PHOTOPYROELECTRIC TECHNIQUE FOR MEASURING THE THERMAL EFFUSIVITY OF SOME FOODS

Photopyroelectric calorimetry, in the front (inverse) configuration (with thermally thick sensor and sample, and optically opaque sensor), was applied to measure the thermal effusivity of some fats and water-based juice products. The information was obtained via a frequency scan of the phase of the...

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Bibliographic Details
Published inInstrumentation science & technology Vol. 30; no. 2; pp. 157 - 165
Main Authors Longuemart, S., Quiroz, A. Garcia, Dadarlat, D., Sahraoui, A. Hadj, Kolinsky, C., Buisine, J. Marc, Silva, E. Correa da, Mansanares, A. M., Filip, X., Neamtu, C.
Format Journal Article
LanguageEnglish
Published Taylor & Francis Group 01.01.2002
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Summary:Photopyroelectric calorimetry, in the front (inverse) configuration (with thermally thick sensor and sample, and optically opaque sensor), was applied to measure the thermal effusivity of some fats and water-based juice products. The information was obtained via a frequency scan of the phase of the pyroelectric signal; the measurements need no calibration. The main advantages of this configuration above the other two previously proposed front schemes are: (i) it does not require the use of very thin foils or expensive semitransparent sensors; (ii) the information is contained in the phase of the signal (and not in the amplitude as usual), which is independent of the power fluctuations of the radiation source and, consequently, the results are more accurate and reproducible.
ISSN:1073-9149
1525-6030
DOI:10.1081/CI-120003895