Netsu Bussei
Online ISSN : 1881-414X
Print ISSN : 0913-946X
ISSN-L : 0913-946X
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Volume 10, Issue 2-3
Displaying 1-3 of 3 articles from this issue
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  • Viscosity Evaluation of Water Solutions with Surfactant as a Medium for Transporting Heat Energy
    Hideo Inaba, Naoto Haruki
    1996 Volume 10 Issue 2-3 Pages 48-53
    Published: July 31, 1996
    Released on J-STAGE: March 16, 2010
    DOIhttps://doi.org/10.2963/jjtp.10.48
    JOURNAL FREE ACCESS
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    This paper dealt with physical properties of water solutions with surfactant as a medium for transporting heat energy. And, Sodium Salicylate was added to the water solutions with surfactant for accelerating a surfactant micell making. The measuring results on viscosity of the water solutions with surfactant were discussed in the temperature and concentration of the test solution. and, the measuring viscosity of DTAC (Dodecyltrimethylammonium Chloride) solution after flowing experiment increased as compared with the still DTAC solution. The useful correlation equation of the viscosity for the surfactant solution were proposed in terms of temperature and concentration of the surfactant solution.
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  • Effective Thermal Conductivity Measurement of Bread under Processing and Storage
    Seizi YAMADA, Takayoshi TAKANO, Kiyosi KOBAYASI
    1996 Volume 10 Issue 2-3 Pages 54-58
    Published: July 31, 1996
    Released on J-STAGE: March 16, 2010
    DOIhttps://doi.org/10.2963/jjtp.10.54
    JOURNAL FREE ACCESS
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    Frozen dough method is expected to improve the productivity in baking industry. However, there is a few reports that quantitatively analyzed the operational technique, because a few investigations on thermophysical properties of food materials existed in the past.
    One of the object of the present study was to measure effective thermal conductivities of bread dough and crumb over wide temperature range which covers freezing and gelatinization temperature. Effective thermal conductivities of breads were measured by a transient probe method proposed previously by the authors. Furthermore, a numerical simulation of freezing process of the bread dough was carried out using themeasured thermophysical properties.
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  • A Study on Thermophysical Properties of Materials for Li-ion Batteries
    Katsuhiko Kanari, Yoshiyasu Saito, Keizo Harada, Shosaku Yamanaka
    1996 Volume 10 Issue 2-3 Pages 59-64
    Published: July 31, 1996
    Released on J-STAGE: March 16, 2010
    DOIhttps://doi.org/10.2963/jjtp.10.59
    JOURNAL FREE ACCESS
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    The authors measured thermal diffusivity of the positive and the negative electrode materials for a Li-ion battery by using the laser flush method (Shinku Riko, TC-3000). The size of specimens were φ10mm x 1mm, and they were immersed in the mixed electrolyte of EC/DEC (1:1 in volume) for 12 hours. And also, thermophysical properties of composite sheets of the positive and the negative electrodes were estimated.
    Thermal simulations were carried out for a disk type 100Ah scale Li-ion batteries by using parameters and thermophysical properties investigated or measured in this study. By comparing the estimated temperatures of model A-model D, treatment of thermophysical properties of battery sheets has been discussed. And also, improvement in temperature increase of batteries by using composite electrodes materials has been shown.
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