Fredericton, Canada
Fredericton, Canada

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Iqbal M.,University of Windsor | McCullough M.,C Therm Technologies Ltd | Harris A.,C Therm Technologies Ltd | Eichhorn S.H.,University of Windsor
Journal of Thermal Analysis and Calorimetry | Year: 2012

Polyurethane composites containing spherical and flake-shaped silver fillers of micrometer and nanometer sizes were prepared by reacting suspensions of the silver filler in tetraethylene glycol with Desmodur® HL BA. Both the thermal conductivity and the stability of the silver composites are increased in comparison with a reference polyurethane sample without filler. Unexpectedly, the largest increases in thermal conductivity and stability are observed for the spherical silver particles of micrometer size but not for the silver nanoparticles, which is reasoned with larger aggregates of silver particles and a higher degree of crystallinity in the sample containing micrometer-sized silver particles. © 2012 Akadémiai Kiadó, Budapest, Hungary.

Harris A.,C Therm Technologies Ltd | Pugh R.,C Therm Technologies Ltd
Proceedings of the 30th International Thermal Conductivity Conference and the 18th International Thermal Expansion Symposium, Thermal Conductivity 30/Thermal Expansion 18 | Year: 2010

The thermal conductivity measurement in the food industry provides insight into the heat transfer properties of foods-important in the design of processing and preservation equipment. In the processing of dairy products the material is heated and cooled. In order to understand accurately the rate and amount of heat involved it is necessary to value the thermal properties of the material. The thermal conductivity of the material is impacted by a number of factors including the density, particle size, composition, etc. The application of thermal conductivity data contributes to refinements in food processing techniques, equipment and optimization of processing conditions, resulting in improved quality and safety of foods. This study applies the modified transient plane source technique to measure the thermal conductivity of milk products, in an effort to confirm the validity of this technique to distinguish between the fat content of different milk products. The thermal conductivity of milk products with fat contents of 0%, 1%, 2% and 3.25% were tested using C-Therm's TCi Thermal Conductivity Analyzer employing the modified transient plane source (MTPS) technique for thermal conductivity measurement and the results compared with previously published data by M. Gustaffson and S. Gustaffson. The data confirms a strong linear correlation between thermal conductivity and fat content and correlates well with results previously published in measuring similar milk samples with the traditional transient plane source (TPS) technique.

Harris A.,C Therm Technologies Ltd | Kazachenko S.,University of New Brunswick | Bateman R.,C Therm Technologies Ltd | Nickerson J.,C Therm Technologies Ltd | Emanuel M.,C Therm Technologies Ltd
Journal of Thermal Analysis and Calorimetry | Year: 2014

Heat transfer fluids are often a critical performance component in industrial processes and system design. Fluids are used in heat dissipation to maintain stable operating temperatures in a variety of applications, such as diesel engines, chemical production, asphalt storage, and high-power electric transformers. A wide range of fluids specific to various applications are available, thus a reliable and accurate thermal conductivity characterization is extremely important. Thermal conductivity analysis of heat transfer fluids with traditional methods is time-consuming and error-prone due to the impact of convection. Convection often distorts effective thermal conductivity measurement as an additional source of heat transfer. The modified transient plane source method implemented in the C-Therm Technologies TCi Analyzer provides an easy way to accurately measure the thermal conductivity and distinguish this form of heat transfer in negating the impact of convection by (a) employing the shortest test time in commercially available sensors (0.8 s), (b) offering a minimal sample volume requirement (1.25 mL), and (c) employing a low-energy power flux to the specimen under test (approximately 2,600 W m-2). This work presents thermal conductivity results generated on three types of heat transfer fluids over a wide temperature range and discusses the significance of the data in relevance to the application. © Akadémiai Kiadó, Budapest, Hungary 2014.

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