Photothermal beam deflection measurements on agricultural produce

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 produ...

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Bibliographic Details
Published in:Journal of food engineering 1996, Vol.28 (2), p.211-223
Main Authors: Brown, Stephen M., Bicanic, Dane, van Asselt, Kees
Format: Article
Language:English
Subjects:
Agricultural Engineering and Physics
Agrotechniek en -fysica
Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
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Summary: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.
ISSN:0260-8774
1873-5770
DOI:10.1016/0260-8774(95)00060-7