USING HOT WIRE TECHNIQUE FOR MEASURING THERMAL CONDUCTIVITY OF INFUSIONS OF ORGANIC AND CONVENTIONAL COFFEE

• Published in: Revista de la Facultad de Ciencias Vol. 5; no. 2; pp. 105 - 113
• Main Authors: Fernando Gordillo-Delgado, Diego F. Valencia-Grisales, Jesús Plazas-Saldaña
• Format: Journal Article
• Language: Spanish
• Published: Universidad Nacional de Colombia, sede Medellín 01.07.2016
• Subjects: alambre caliente; ANOVA; café orgánico; Conductividad térmica
• DOI: 10.15446/rev.fac.cienc.v5n2.60889
• ISSN: 0121-747X

The technique of hot wire, a versatile method of low cost and high accuracy for measuring the thermal conductivity of fluids through the increasing temperature of a wire that is immersed into the liquid and between its ends a potential difference is abruptly applied. Using well-known conductivity liquids: water, ethylene glycol and glycerine, the system was tested and calibrated. In this work, this procedure was used to measure the thermal conductivity of the infusion samples of organic and conventional coffee. The same roast degree of the beans was verified with a colorimeter and the preparation was made by pressing 22g of coffee powder in 110mL of water. The obtained data were subjected to Analysis of Variance (ANOVA) and this confirmed that the differences in the thermophysical parameter in the two samples are significant with a confidence level of 95\%. On this way, it was proved that the thermal conductivity value of the coffee infusion allows differentiate between organic and conventional coffee.