THERMAL-DIFFUSIVITY OF A HARD BOILED CANDY OBTAINED BY PHOTOTHERMAL BEAM DEFLECTION AND STANDARD PHOTOPYROELECTRIC METHOD

Authors
FAVIER JP DADARLAT D GIBKES J VANDENBERG C BICANIC D
Citation
Jp. Favier et al., THERMAL-DIFFUSIVITY OF A HARD BOILED CANDY OBTAINED BY PHOTOTHERMAL BEAM DEFLECTION AND STANDARD PHOTOPYROELECTRIC METHOD, Instrumentation science & technology, 26(2-3), 1998, pp. 113-124
Citations number
16
Categorie Soggetti
Instument & Instrumentation","Chemistry Analytical
Journal title
Instrumentation science & technology → ACNP
ISSN journal
10739149
Volume
26
Issue
2-3
Year of publication
1998
Pages
113 - 124
Database
ISI
SICI code
1073-9149(1998)26:2-3<113:TOAHBC>2.0.ZU;2-4
Abstract
Two different photothermal techniques, the photopyroelectric (PPE) det ection and photothermal beam deflection (PTBD) method, were used for t he thermal characterisation of a glassy sugar system, commercially ava ilable hard boiled candy. Thermal diffusivities (at room temperature) obtained are comparable (i.e., 14.7 x 10(-8) and 12.0 x 10(-8) m(2)s(- 1) for PPE and PTBD respectively).