2007
DOI: 10.1080/15583050701476754
|View full text |Cite
|
Sign up to set email alerts
|

Measurement Methods of Moisture in Building Envelopes – A Literature Review∗

Abstract: /npsi/ctrl?lang=en http://nparc.cisti-icist.nrc-cnrc.gc.ca/npsi/ctrl?lang=fr Access and use of this website and the material on it are subject to the Terms and Conditions set forth at http://nparc.cisti-icist.nrc-cnrc.gc.ca/npsi/jsp/nparc_cp.jsp?lang=en NRC Publications Archive Archives des publications du CNRCThis publication could be one of several versions: author's original, accepted manuscript or the publisher's version. / La version de cette publication peut être l'une des suivantes : la version prépubli… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1
1

Citation Types

1
3
0
2

Year Published

2012
2012
2021
2021

Publication Types

Select...
6
3

Relationship

0
9

Authors

Journals

citations
Cited by 19 publications
(6 citation statements)
references
References 12 publications
1
3
0
2
Order By: Relevance
“…These clearly different results from previous studies are due to the change in moisture content, which is one of the factors for altered electrical resistance in food (Domagała et al, ; Fredriksson, ). In this study, the moisture content of the crust was significantly decreased with the increasing dry aging period (Table ) and a high correlation between moisture content and electrical resistance was found ( R 2 = −.72, p < .001), which was consistent with the results of Saïd (). Because the electrical resistance on the surface of dry‐aged beef could be measured easily, it would be a useful indicator for doneness or degree of beef dry aging of beef if changes in electrical resistance could effectively indicate the quality of dry‐aged beef during aging, as per our hypothesis.…”
Section: Resultssupporting
confidence: 91%
See 1 more Smart Citation
“…These clearly different results from previous studies are due to the change in moisture content, which is one of the factors for altered electrical resistance in food (Domagała et al, ; Fredriksson, ). In this study, the moisture content of the crust was significantly decreased with the increasing dry aging period (Table ) and a high correlation between moisture content and electrical resistance was found ( R 2 = −.72, p < .001), which was consistent with the results of Saïd (). Because the electrical resistance on the surface of dry‐aged beef could be measured easily, it would be a useful indicator for doneness or degree of beef dry aging of beef if changes in electrical resistance could effectively indicate the quality of dry‐aged beef during aging, as per our hypothesis.…”
Section: Resultssupporting
confidence: 91%
“…As per Ohm's law, electrical resistance is the electrical property of materials that impedes electric flow through the material. Since moisture content is a factor that facilitates the flow of electricity through the material, reduction in moisture content causes an increase in the electrical resistance (Saïd, ). Recently, this was applied to food items such as wheat flour, potato starch, and raw pork loin, for measuring or monitoring the change in moisture content (Domagała, Janus, & Rywotycki, ; Fredriksson, ).…”
Section: Introductionmentioning
confidence: 99%
“…Distintos autores han hecho una revisión teórica sobre las técnicas de medición del contenido de humedad en los materiales y en los muros de las fábricas antiguas (Krus 1996: 33-38;Tada y Watanabe 1998;McCann y Forde 2001;Healy 2003;Voutilainen 2005;Saïd 2007;Phillipson et al 2007;Pinchin 2008;Tiano y Riminesi 2017;Camuffo 2018;Agliata et al 2018). Además, hay una norma europea en este sentido, la UNE-EN 16682:2018.…”
Section: Estado Del Arteunclassified
“…Other very common alternatives are methods based on the measurement of surface moisture content. However, these non-destructive methods only give partial information of the moisture content in the study element, taking into account that the water content near the surfaces is strongly influenced by the evaporation conditions [1,2]. As a matter of fact, many researchers end up using more pragmatic approaches to indirectly monitor the moisture content.…”
Section: Introductionmentioning
confidence: 99%