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Maximum Slope Method for Evaluating Thermal Conductivity Probe Data
Author(s) -
WANG JIANJUN,
HAYAKAWA KANICHI
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb06179.x
Subject(s) - thermistor , thermal conduction , thermal conductivity , materials science , calibration , data reduction , reduction (mathematics) , thermodynamics , maximum temperature , conductivity , experimental data , thermal , analytical chemistry (journal) , biological system , mathematics , chemistry , chromatography , statistics , composite material , geometry , physics , quantum mechanics , biology
A published method determines the thermal conductivity, k, of material without probe calibration using the maximum local slope value of a temperature response curve monitored by a line heat source probe. We examined the applicability and validity of this method A mathematical heat conduction model was used for theoretical examination and a thermistor based probe for experimental examination with a computer based data acquisition and reduction system. Glycerol (99.5% pure) and agar gel (0.5%) were test materials. The k values estimated by the maximum slope method were comparably accurate and less statistically variable compared to those determined by two widely used data reduction methods, the time correction and maximum r‐square methods.