1983 EIC 6th Electrical/Electronical Insulation Conference 1983
DOI: 10.1109/eeic.1983.7465018
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Applications of thermal analysis in the electrical and electronics industries

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Cited by 4 publications
(9 citation statements)
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“…It is observed that the extent of the reaction at the peak temperatures is around 0.5 and is independent of heating rate for a particular system. Similar observations were made by several authors [1][2][3][4][5][6][7][8][9][10]. Based on this fact, a relationship connecting peak temperature, Tp and heating rate, fl, has been derived [10,12,13].…”
Section: Energetics Of the Reactionsupporting
confidence: 70%
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“…It is observed that the extent of the reaction at the peak temperatures is around 0.5 and is independent of heating rate for a particular system. Similar observations were made by several authors [1][2][3][4][5][6][7][8][9][10]. Based on this fact, a relationship connecting peak temperature, Tp and heating rate, fl, has been derived [10,12,13].…”
Section: Energetics Of the Reactionsupporting
confidence: 70%
“…This method requires small quantity of sample and the measured value of heat of polymerzation is uncomplicated by complex changes in physical state (liquid-solid) which accompany curing and therefore correlates directly with progress of chemical reaction [1][2][3][4][5][6][7][8][9].…”
mentioning
confidence: 99%
“…129 Thermomechanical analysis is not expressily used much in foods; however, now that instrumentation is available, possibly more studies will be reported.…”
Section: Crc Critical Reviews In Food Science and Nutritionmentioning
confidence: 97%
“…thermal Analysis Thermal analysis has been used widely in the electrical and electronics industry. 129 Although not a definitive method of characterization of thermal properties, differential thermal analysis is considered as a relatively precise tool for indication of changes in protein during thermal stress. 130 Differential thermal analysis has been used to study gelatinization of starch.…”
Section: Crc Critical Reviews In Food Science and Nutritionmentioning
confidence: 99%
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