MATHEMATICAL AND ALGORITHMIC SUPPORT FOR PROCESSING EXPERIMENTAL DATA OBTAINED BY THE METHOD OF A FLAT PULSE HEAT SOURCE FOR MEASURING THERMOPHYSICAL PROPERTIES OF PLANT TISSUES OF FRUITS AND ROOT CROPS

To study the thermophysical characteristics of plant tissues of fruits and root crops, flat samples of which can be obtained by mechanical cutting methods, a method of a flat pulsed heat source is proposed. A mathematical model of the heat transfer process in a measuring cell is developed, and an algorithm for processing experimental data on the change in temperature difference over time, recorded during the experiment, is proposed. It is proven that the use of the proposed algorithm for processing experimental data allows reducing the errors in measuring thermophysical characteristics.

Author:  P. V. Balabanov, S. S. Baranov, A. G. Divin, A. S. Egorov, S. V. Ponomarev, and G. V. Shishkina
Keywords:  thermal diffusivity coefficient, thermal conductivity, measurement, relative errors, minimization, data processing, optimization
Page:  738