Wheat germ, mamey seed, walnut, coconut, and linseed oil thermal characterization using photothermal techniques
DOI:
https://doi.org/10.31349/RevMexFis.66.246Keywords:
vegetable oils, thermal diffusivity, chemical structure, thermal effusivityAbstract
The cosmetic industry has turned its attention to using vegetable products; the number of different vegetable oils used in the cosmetic industry has risen in the last years. In this work, the so-called photopyroelectric techniques are used for studying the thermal effusivity and diffusivity of wheat germ, mamey seed, walnut, coconut, and linseed oils. The thermal conductivity was calculated using a mathematical relationship and density was measured. Therefore, full thermal characterization is achieved. The obtained values for the studied oils are closed to other vegetable oils already reported. This similarity is partially a consequence of the similar chemical structure presented in this type of materials.
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