Photothermal beam deflection measurements on agricultural produce

被引：8

作者：

Brown, SM ^{[1
]}

Bicanic, D ^{[1
]}

vanAsselt, K ^{[1
]}

机构：

[1] AGR UNIV WAGENINGEN,DEPT AGR ENGN & PHYS,LASER LAB PHOTOACOUST & PHOTOTHERMAL RES,6703 HD WAGENINGEN,NETHERLANDS

来源：

JOURNAL OF FOOD ENGINEERING | 1996年 / 28卷 / 02期

关键词：

D O I：

10.1016/0260-8774(95)00060-7

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The technique of photothermal beam deflection has been used to determine the thermal diffusivity of beans with varying levels of hydration. A strong relationship between the water content and measured thermal diffusivity, was observed. The technique was also tried on other kinds of agricultural produce but was found to be unsuitable for non-destructive testing in most cases. (C) 1996 Elsevier Science Limited.

引用

页码：211 / 223

页数：13

共 11 条

[1] PHOTOTHERMAL MEASUREMENTS USING A LOCALIZED EXCITATION SOURCE [J].