Analysis of various design and operating parameters of the thermal conductivity probe

Murakami, Edgar G.; Sweat, V. E.; Sastry, Sudhir K.; Kolbe, Edward

doi:10.1016/s0260-8774(96)00010-6

Cited by 32 publications

(42 citation statements)

References 11 publications

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“…The actual probes, however, produce T deviations, from that given by Eq. 3, caused mainly by the probe finite dimensions (length and diameter), mass, heat capacity, different thermal properties than the tested material samples, and thermal contact resistance at the probe surface [22]. These problems can be practically eliminated by using a long enough probe of small diameter and a suitable heating time [23].…”

Section: Line-heat Source Techniquementioning

confidence: 99%

Thermal Conductivity of Standard Sands. Part I. Dry-State Conditions

et al. 2009

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A comprehensive thermal conductivity (λ) database of three dry standard sands and Toyoura) was developed using a transient line heat source technique. The database contains λ data representing a variety of soil compactions and temperatures (T ) ranging from 25 • C to 70 • C. The tested standard sands, due to their repeatable physical characteristics, can be used as reference materials for validation of thermal probes applied to similar dry granular materials. The measured data show an increasing trend of thermal conductivity at dryness (λ dry ) against T in spite of declining quartz λ with T . The air content (porosity) controls the λ of dry sands by acting as a very effective thermal insulator around solid soil particles. As a result, a diminutive increase of λ dry with T is driven by increasing λ of air. The experimental λ data of dry sands were exceptionally well predicted by de Vries and Woodside-Messmer models, and also by a thermal conductance model, a product of λ of solids and the thermal conductance factor. 123 950 Int J Thermophys (2009) 30:949-968

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Section: Line-heat Source Techniquementioning

confidence: 99%

Thermal Conductivity of Standard Sands. Part I. Dry-State Conditions

et al. 2009

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“…In addition, voltage (V), current (I), pressure (P) were also recorded. The thermal conductivity of water was then calculated from the slope (4pk/Q) of the linear portion of the logarithm of time versus temperature plot based on the cylindrical coordinate solution of Fourier equation for unsteady-state radial heat conduction in an infinite medium (Carslaw & Jaeger, 1959;Denys & Hendrickx, 1999;Murakami, Sweat, Sastry, & Kolbe, 1996a, 1996b:…”

Section: Probe Calibrationmentioning

confidence: 99%

Thermal conductivity of selected liquid foods at elevated pressures up to 700MPa

Ramaswamy

Balasubramaniam

Sastry

2007

Journal of Food Engineering

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“…It was estimated that 0.5% agar would probably increase thermal conductivity by about 2%. Murakami, Sweat, Sastry, and Kolbe (1996) reported that without adding convection-deterrent material to the specimens of water and glycerine, convection would start after 10 s and 70 s, respectively. The obvious change in the slope of the time (t) vs. temperature (T) plots indicates that convection effects can be easily eliminated by limiting data analysis to the linear portion of the t-T plot.…”

Section: Introductionmentioning

confidence: 99%