In this investigation, nanofluids of carbon nanotubes are prepared and the thermal conductivity and volumetric heat capacity of these fluids are measured using a thin layer technique as a function of time of ultrasonication, temperature, and volume fraction It has been observed that after using the ultrasonic disrupter, the size of agglomerated particles and number of primary particles in a particle cluster was significantly decreased and that the thermal conductivity increased with elapsed ultrasonication time The clustering of carbon nanotubes was also confirmed microscopically The strong dependence of the effective thermal conductivity on temperature and volume fraction of nanofluids was attributed to Brownian motion and the interparticle potential, which influences the particle motion The effect of temperature will become much more evident with an increase in the volume fraction and the agglomeration of the nanoparticles, as observed experimentally The data obtained from this work have been compared with those of other studies and also with mathematical models at present proven for suspensions Using a 25% volumetric concentration of carbon nanotubes resulted in a 20% increase in the thermal conductivity of the base fluid (ethylene glycol)The volumetric heat capacity also showed a pronounced increase with respect to that of the pure base fluid

https://iopscience.iop.org/article/10.1088/0957-4484/19/31/315701/pdf

The effects of temperature, volume fraction and vibration time on the thermo-physical properties of a carbon nanotube suspension (carbon nanofluid)

Thermophysical properties of Brazilian orange juice as affected by temperature and water content

Density, heat capacity and thermal conductivity of liquid egg products

Vegetable oils are used in the industry of processed food, including deep-fat frying. This work determined data on the thermophysical properties of cotton, canola, sunflower, corn, and soybean oils. Thermal conductivity, heat capacity, density, and viscosity were measured within the temperature range of 299.15–433.15 K. The data showed that the temperature influenced the thermophysical properties of the oils studied. The developed correlations could be used to predict these properties within the range of temperatures studied.

/pdf/thermophysical-properties-of-cotton-canola-sunflower-and-6pl8wrekdn.pdf

C. Thirriot

Papers

Determination des proprietes thermophysiques de liquides non-Newtoniens a l'aide d'une cellule a cylindres coaxiaux