Modeling and Measuring Thermodynamic and Transport Thermophysical Properties: A Review

D'Alessandro, Giampaolo; Potenza, M.; Corasaniti, Sandra; Сфарра, Стефано; Coppa, P.; Bovesecchi, G.; Monte, Filippo de

doi:10.3390/en15238807

Cited by 6 publications

(4 citation statements)

References 141 publications

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“…Another method for analysis of emulsion thermal properties, known as the transient hot wire technique [160], involves inserting a thin wire probe into the emulsion sample and passing an electrical current through it. The wire serves both as an electrical heating element and a resistance thermometer.…”

Section: Thermal Properties Analysismentioning

confidence: 99%

Critical Review of Techniques for Food Emulsion Characterization

Kupikowska-Stobba,

Domagała,

Kasprzak

2024

Applied Sciences

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Emulsions have garnered significant attention within a variety of industries, including pharmaceuticals, food production, and cosmetics. The importance of emulsions across these sectors is attributed to their versatility and unique properties, such as increased interfacial area and the ability to deliver compounds insoluble in water or to mask the flavor of unpalatable ingredients. A comprehensive and precise assessment of the physicochemical properties, structural features, and stability of emulsions is an indispensable phase in the pursuit of new formulations and the improvement of manufacturing protocols. The characterization of emulsions encompasses an array of methodologies designed to determine their attributes, such as droplet size, distribution, concentration, surface charge, and others. In this review, we explore the techniques most frequently used to characterize emulsions and critically assess the significance each method holds in understanding the behavior and predicting the stability of emulsions. We elucidate the basic principles of these methods while emphasizing what information can be gathered from them, and how to effectively interpret this information to optimize the properties of emulsions, crucial from the standpoints of food and other industries, such as long-term stability and easy processing.

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Section: Thermal Properties Analysismentioning

confidence: 99%

Critical Review of Techniques for Food Emulsion Characterization

Kupikowska-Stobba,

Domagała,

Kasprzak

2024

Applied Sciences

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“…Thermal diffusivity and dispersion index of polymer composites. Thermal diffusivity mapping was done using ASTM E1461-Standard Test Method for Thermal Diffusivity by the Flash Method 21,39 . For the same weight percent, the dispersion level of graphite fillers is different in samples prepared by different methods (hand, planetary, or batch mixing).…”

Section: Defect (Void/tramp Materials Analysis)mentioning

confidence: 99%

Automatic dispersion, defect, curing, and thermal characteristics determination of polymer composites using micro-scale infrared thermography and machine learning algorithm

Rahman

Ashraf

2023

Sci Rep

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Infrared thermography is a non-destructive technique that can be exploited in many fields including polymer composite investigation. Based on emissivity and thermal diffusivity variation; components, defects, and curing state of the composite can be identified. However, manual processing of thermal images that may contain significant artifacts, is prone to erroneous component and property determination. In this study, thermal images of different graphite/graphene-based polymer composites fabricated by hand, planetary, and batch mixing techniques were analyzed through an automatic machine learning model. Filler size, shape, and location can be identified in polymer composites and thus, the dispersion of different samples was quantified with a resolution of ~ 20 µm despite having artifacts in the thermal image. Thermal diffusivity comparison of three mixing techniques was performed for 40% graphite in the elastomer. Batch mixing demonstrated superior dispersion than planetary and hand mixing as the dispersion index (DI) for batch mixing was 0.07 while planetary and hand mixing showed 0.0865 and 0.163 respectively. Curing was investigated for a polymer with different fillers (PDMS took 500 s while PDMS-Graphene and PDMS Graphite Powder took 800 s to cure), and a thermal characteristic curve was generated to compare the composite quality. Therefore, the above-mentioned methods with machine learning algorithms can be a great tool to analyze composite both quantitatively and qualitatively.

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“…Thermal conductivity of the two samples of Figures 1 and 2 were measured with the probe method [29][30][31], with a special probe realized by the authors' laboratory [3] reported in Figure 4. Due to its very fine sizes (60 mm in length and 0.6 mm in diameter), the probe presents a very high length-to-diameter ratio (~100), so particularly suited to apply the hot wire theory [30,31]: in fact, the linear portion of the ∆T vs. ln t curve starts a few seconds after the beginning of the sample heating (e.g., see Section 3.3). The probe can be easily inserted into the large voids of the foam structure, without touching it.…”

Section: Thermal Conductivity Probe (Tcp)mentioning

confidence: 99%

Experimental Tests of Conduction/Convection Heat Transfer in Very High Porosity Foams with Lattice Structures, Immersed in Different Fluids

et al. 2023

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This experimental work presents the results of measurements of thermal conductivity λ and convection heat transfer coefficient h on regular structure PLA and aluminium foams with low density ratio (~0.15), carried out with a TCP (thermal conductivity probe), built by the authors’ laboratory. Measurements were performed with two fluids, water and air: pure fluids, and samples with the PLA and aluminium foams immersed in both fluids have been tested. Four temperatures (10, 20, 30, 40 °C) and various temperature differences during the tests ΔT (between 0.35 and 9 °C) were applied. Also, tests in water mixed with 0.5% of a gel (agar agar) have been run in order to increase the water viscosity and to avoid convection starting. For these tests, at the end of the heating, the temperature of the probe reaches steady-state values, when all the thermal power supplied by the probe is transferred to the cooled cell wall; thermal conductivity was also evaluated through the guarded hot ring (GHR) method. A difference was found between the results of λ in steady-state and transient regimes, likely due to the difference of the sample volume interested by heating during the tests. Also, the effect of the temperature difference ΔT on the behaviour of the pure fluid and foams was outlined. The mutual effect of thermal conductivity and free convection heat transfer results in being extremely important to describe the behaviour of such kinds of composites when they are used to increase or to reduce the heat transfer, as heat conductors or insulators. Very few works are present in the literature about this subject, above all, ones regarding low-density regular structures.

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Modeling and Measuring Thermodynamic and Transport Thermophysical Properties: A Review

Cited by 6 publications

References 141 publications

Critical Review of Techniques for Food Emulsion Characterization

Critical Review of Techniques for Food Emulsion Characterization

Automatic dispersion, defect, curing, and thermal characteristics determination of polymer composites using micro-scale infrared thermography and machine learning algorithm

Experimental Tests of Conduction/Convection Heat Transfer in Very High Porosity Foams with Lattice Structures, Immersed in Different Fluids

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