Author
M. Sengelin
Bio: M. Sengelin is an academic researcher. The author has an hindex of 1, co-authored 1 publications receiving 58 citations.
Papers
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TL;DR: In this paper, a cellule is proposed to determine the conductivites and chaleurs specifiques of solutions aqueuses a comportement non-Newtonien for diverses concentrations and different temperatures.
59 citations
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TL;DR: 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.
Abstract: 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
167 citations
TL;DR: The specific heat, thermal conductivity, thermal diffusivity and density of Brazilian orange juice were determined between 0.34 and 0.73 (w/w) water content and with temperatures from 0.5 to 62 °C.
103 citations
TL;DR: In this article, the authors measured the properties of liquid egg products, such as density, heat capacity and thermal conductivity, by using a linear relationship both for temperature and water content.
71 citations
TL;DR: In this article, the authors determined data on the thermophysical properties of cotton, canola, sunflower, corn, and soybean oils within the temperature range of 299.15 −433.15 K.
Abstract: 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.
61 citations
TL;DR: In this paper, the density, heat capacity and thermal conductivity of mango pulp (Mangifera indica L. cv. Tommy Atkins) were determined at moisture contents of between 0.9 and 0.52 kg−1 (w.b.) and temperatures of between 20 and 80°C.
52 citations