Temperature and wavelength dependence of the thermo-optical properties of tellurite and chalcogenide glasses

The refractive index and the temperature coefficient of the optical path length change of tellurite (80TeO(2):20Li(2)O) and chalcogenide glasses (72.5Ga(2)S(3):27.5La(2)O(3)) were determined as a function of temperature (up to 150 degrees C) and wavelength (in the range between 454 and 632.8 nm). The tellurite glass exhibits the usual refractive index dispersion in the wavelength range analyzed, while anomalous refractive index dispersion was observed for the chalcogenide glass between 454 and 530 nm. The dispersion parameters were determined by means of the single-effective oscillator model. In addition, a strong dependence of the temperature coefficient of the optical path length on the photon energy and temperature was found for the chalcogenide glass. The latter was correlated to the shift of the optical band gap (or electronic edge) with temperature, which was interpreted by the electron-phonon interaction model. (C) 2007 American Institute of Physics.

Effect of Calcination Temperature on Structural, Photoluminescence, and Thermo luminescence Properties of Y2O3:Eu3+ Nanophosphor

Red light emitting cubic Y1.95Eu0.05O3 nanophosphors have been synthesized by a low temperature solution combustion method using ethylene diamine tetra acetic acid (EDTA) as fuel. The systematic studies on the effect of calcination temperature on its structural, photoluminescence (PL), and thermoluminescence (TL) properties were reported. The crystallinity of the samples increases, and the strain is reduced with increasing calcination temperature. SEM micrographs reveal that samples lose their porous nature with an increase in calcination temperature. PL spectra show that the intensity of the red emission (611 nm) is highly dependent on the calcination temperature and is found to be 10 times higher when compared to as-formed samples. The optical band gap (E-g) was found to reduce with an increase of calcination temperature due to reduction of surface defects. The thermoluminescence (TL) intensity was found to be much enhanced in the 1000 degrees C calcined sample. The increase of PL and TL intensity with calcination temperature is attributed to the decrease of the nonradiative recombination probability, which occurs through the elimination of quenching defects. The trap parameters (E, b, s) were estimated from Chen's glow peak shape method and are discussed in detail for their possible usage in dosimetry.

Thermo-Mechanical Properties of Poly ε-Caprolactone/Poly L-Lactic Acid Blends: Addition of Nalidixic Acid and Polyethylene Glycol Additives Journal of the Mechanical Behavior of Biomedical Materials

The search for ideal biomaterials is still on-going for tissue regeneration. In this study, blends of Poly ε-caprolactone (PCL) with Poly l-lactic acid (PLLA), Nalidixic Acid (NA) and Polyethylene glycol (PEG) were prepared. Mechanical and thermal properties of the blends were investigated by tensile and flexural analysis, DSC, TGA, WXRD, MFI, BET, SEM and hot stage optical microscopy. Results showed that the loading of PLLA caused a significant decrease in tensile strength and almost total eradication of the elongation at break of PCL matrix, especially after PEG and NA addition. Increased stiffness was also noted with additional NA, PEG and PLLA, resulting in an increase in the flexural modulus of the blends.
Isothermal degradation indicated that bulk PCL, PLLA and the blends were thermally stable at 200°C for the duration of 2h making extrusion of the blends at this temperature viable. Morphological study showed that increasing the PLLA content and addition of the very low viscosity PEG and powder NA decreased the Melt Flow Indexer and increased the viscosity.
At the higher temperature the PLLA begins to soften and eventually melts allowing for increased flow and, coupling this with, the natural increase in MFI caused by temperature is enhanced further. The PEG and NA addition increased dramatically the pore volume which is important for cell growth and flow transport of nutrients and metabolic waste.

Relation among optical, thermal and thermo-optical properties and niobium concentration in tellurite glasses

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Thermo-physical properties of cooked ham

Experimental studies were carried out to determine thermal conductivity (k), thermal diffusivity (alpha), specific heat at constant pressure (c(p)), and density (rho) of cooked ham as functions of both sample moisture content (M) and temperature (T). Thermal conductivity was measured using the heat-line-source probe, thermal diffusivity by Dickerson method, specific heat by differential scanning calorimeter, and density by pycnometer assembly. Temperature ranged from 3.0 degrees C to 74.0 degrees C, corresponding to the cooking process, and moisture ranged from 40.0 to 73.0% (w. b.). Equations are provided for alpha as a function of M, c(p) as a function of T, and rho as a function of both M and T. Results for thermal conductivity are compatible with those published in the literature.

Computational prediction of the influence of crosslink distribution on the thermo-mechanical properties of epoxies

Experimental studies on epoxies report that the microstructure consists of highly crosslinked localized regions connected with a dispersed phase of low crosslink density. The various thermo-mechanical properties of epoxies might be affected by the crosslink distribution. But as experiments cannot report the exact number of crosslinked covalent bonds present in the structure, molecular dynamics is thus being used in this work to determine the influence of crosslink distribution on thermo-mechanical properties. Molecular dynamics and molecular mechanics simulations are used to establish wellequilibrated molecular models of EPON 862-DETDA epoxy system with a range of crosslink densities and various crosslink distributions. Crosslink distributions are being varied by forming differently crosslinked localized clusters and then by forming different number of crosslinks interconnecting the clusters. Simulations are subsequently used to predict the volume shrinkage, thermal expansion coefficients, and elastic properties of each of the crosslinked systems. The results indicate that elastic properties increase with increasing levels of overall crosslink density and the thermal expansion coefficient decreases with overall crosslink density, both above and below the glass transition temperature. Elastic moduli and coefficients of linear thermal expansion values were found to be different for systems with same overall crosslink density but having different crosslink distributions, thus indicating an effect of the epoxy nanostructure on physical properties. The values of thermo-mechanical properties for all the crosslinked systems are within the range of values reported in literature.

Effects of Fe addition on the mechanical and thermo-mechanical properties of SiC/FeSi2/Si composites produced via reactive infiltration

Remaining silicon in SiC-based materials produced via reactive infiltration limits their use in high-temperature applications due to the poor mechanical properties of silicon: low fracture toughness, extreme fragility and creep phenomena above 1000 °C. In this paper SiC–FeSi2 composites are fabricated by reactive infiltration of Si–Fe alloys into porous Cf/C preforms. The resulting materials are SiC/FeSi2 composites, in which remaining silicon is reduced by formation of FeSi2. For the richest Fe alloys (35 wt% Fe) a nominal residual silicon content below 1% has been observed. However this, the relatively poor mechanical properties (bending strength) measured for those resulting materials can be explained by the thermal mismatch of FeSi2 and SiC, which weakens the interface and does even generate new porosity, associated with a debonding phenomenon between the two phases.

Evaluation of thermo-physical properties and drying kinetics of carrots in a convective hot air drying system

This paper presents an experimental study on the evolution of carrot properties along convective drying by hot air at different temperatures (50ºC, 60ºC and 70ºC). The thermo-physical properties calculated were: specific heat, thermal conductivity, diffusivity, enthalpy, heat and mass transfer coefficients. Furthermore, the data of drying kinetics were treated and adjusted according to the three empirical models: Page, Henderson & Pabis and Logarithmic. The sorption isotherms were also determined and fitted using the GAB model. The results showed that, generally, the thermo-physical properties presented a decline during the drying process, and the decrease was faster for the temperature of 70ºC. It was possible to verify that the Page model presented the best prediction ability for the representation of kinetics of the drying process. The GAB model used to fit the sorption isotherms showed a good prediction capacity and, at a given water activity, despite some variations, the amount of water sorbed increased with the decrease of drying temperature.

Calor específico e densidade da polpa de cajá (Spondias lutea L.) com diferentes concentrações de sólidos solúveis sob baixas temperaturas

A polpa de cajá tem sido exportada da região Nordeste para todo o Brasil, e uma das maneiras de conservá-la é processando-a e armazenado-a na forma congelada. Durante o processamento, existem dois fatores que favorecem a qualidade do produto a ser armazenado: a rapidez com que o produto é congelado e a adição de açúcar como forma de dificultar a ação microbiológica. Na linha de processo, algumas propriedades termofísicas, como o calor específico e a densidade, se alteram com as temperaturas negativas e com o teor de sólidos solúveis totais; dessa forma, para o dimensionamento adequado de máquinas e equipamentos, torna-se necessário conhecer essas propriedades, principalmente quando se operam equipamentos criogênicos, onde as temperaturas podem chegar a -196 ºC. Neste trabalho, determinaram-se a densidade e o calor específico da polpa do cajá com quatro diferentes níveis de sólidos solúveis totais (natural da polpa; 20; 40 e 60%) e temperaturas entre -196 ºC e -18 ºC. A densidade foi obtida pela razão entre a massa da polpa e o seu volume. O volume foi determinado pelo método do deslocamento de massa (água) e o calor específico por meio de balanço de calor entre a massa da polpa, a massa do cilindro que contém a polpa e a massa do gelo. Conclui-se que a densidade da polpa de cajá aumenta em função da redução da temperatura e do aumento do teor de sólidos solúveis totais de 9 para 60 °Brix e que o calor específico da polpa diminui com a diminuição de temperatura e aumenta com a concentração de sólidos solúveis totais.

Thermo-optics parameters measurements in photorefractive sillenite Bi(12)SiO(20) crystals by thermal lens technique

The present work reports on the thermo-optical properties of photorefractive sillenite Bi(12)SiO(20) (BSO) crystals obtained by applying the Thermal Lens Spectrometry technique (TLS). This crystals presents one high photorefractive sensitivity in the region blue-green spectra, since the measurements were carried out at two pump beam wavelengths (514.5 nm and 750 nm) to study of the light-induced effects in this material (thermal and/or photorefractive). We determine thermo-optical parameters like thermal diffusivity (D), thermal conductivity (K) and temperature coefficient of the optical path length change (ds/dT) in sillenite crystals. These aspects, for what we know, not was studied in details up to now using the lens spectrometry technique and are very important against of the promising potentiality of applications these crystals in non linear optics, real time holography and optical processing data.

Natural convection of nanofluids in open rectangular cavity

An investigation of the effect of nano particles on natural convection of water based nanofluids contained in an open rectangular cavity is carried out numerically. The flow pattern and heat transfer characteristics are studied for different values of volume fraction in the range 0   0.2 , Rayleigh number in the range 9 1 Ra 10 and the nano particles with different thermo physical properties. It was found that for low Rayleigh numbers, heat transfer exhibits a decreasing trend for increasing values of volume fraction of oxide nanofluids, whereas for higher values of Rayleigh numbers, an increasing trend of heat transfer was observed due to increase in the volume fraction of nanofluids.

Liquid-vapour phase change : nucleate boiling of pure fluid and nanofluid under different gravity levels

This research was a step towards the comprehension of the nano-particles interaction with bubbles created during boiling. It was aimed at solving the controversies of whether the heat transfer is enhanced or deteriorated during the boiling of the nanofluid. Experiments were conducted in normal gravity and reduced gravity environments on-board the European Space Agency Parabolic Flight Program. The local modification of the thermo-physical properties of the fluid and moreover the modification experienced in the liquid microlayer under the growing vapour bubble were the dominant factors in explaining the mechanisms of the boiling behaviour of the nanofluid.