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    STUDIA PHYSICA - Issue no. SPECIAL%20ISSUE / 2001  
         
  Article:   FRONT PHOTOPYROELECTRIC METHOD FOR THERMAL EFFUSIVITY MEASUREMENTS OF SOME FOODSTUFFS.

Authors:  D. DADARLAT, X. FILIP, C. NEAMŢU, G. NAGY, VASILE SURDUCAN, A. PAŞCA. 		 
       
         
  Abstract:  The photopyroelectric calorimetry, in the front configuration, was applied in order to measure the thermal effusivity of some foodstuffs. The front configuration with thermally thick sensor and sample, and optically opaque sensor, was used for analysing the thermal properties of some fats. The information was obtained via a frequency scan of the phase of the pyroelectric signal. The main advantages of this configuration on the other two front schemes proposed before are: (i) one has not to use very thin foils or expensive semitransparent sensors; (ii) the information is contained in the phase of the signal (and not in the amplitude - as usual) which is not dependent on the power fluctuations of the radiation source.  
         
     
         
         
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