Peter Hlaváč

THERMOPHYSICAL AND RHEOLOGIC PROPERTIES OF BIOOIL SAMPLES

This article deals with thermal properties of selected biooils (Plahyd S – biooil No1 and Plahyd N – biooil No2) and rheologic properties of rapeseed oil. Plahyd S is a synthetic, rapidly biodegradable fluid which is based on sustainable raw materials. It is exceptionally suitable for applications in mobile and stationary hydraulic systems. Plahyd N is multigrade hydraulic oil based on rapeseed oil used in agricultural and construction machinery. For thermal parameters measurements was used Hot wire method. The experiment is based on measuring of the temperature rise vs. time evaluation of an electrically heated wire embedded in the tested material. The thermal conductivity is derived from the resulting change in temperature over a known time interval. Dependency of material resistance against the probe rotation was used at measurement of rheologic properties with instrument viscometer Anton Paar DV-3P. For two samples of biooils – Plahyd N and Plahyd S were determined basic thermophysical parameters – thermal conductivity, thermal diffusivity and volume specific heat. For each biooil samples were made two series of measurements. In the first series were measured thermal conductivity and thermal diffusivity at constant room temperature 20 °C. Every thermophysical parameter was measured 10 times for each sample. The results were statistically processed. For biooil No1 thermal conductivity was 0.325 W*m -1 .K-1 , it was higher value than we obtained for biooil No2 – 0.224 W*m -1 .K-1 . The similar results were obtained for thermal diffusivity of biooil No1 2.140.10-7 m 2 *s -1 and biooil No2 2.604.10-7 m 2* s -1 . For samples with constant temperature were calculated basic statistical characteristics as: standard deviation for  – biooil No1 (±0.056 W*m -1*K -1 ) and biooil No2 (± 0.054 W*m -1*K -1 ); probable error of the arithmetic average for  – biooil No 1 (±0.012 W*m - 1*K -1 ) and biooil No 2 (±0.005 W*m -1*K -1 ); relative probable error in % for  – biooil No1 (±3.69 %) and biooil No2 (±2.23 %). The same statistical characteristics were calculated for thermal diffusivity. In the second series of measurements were measured relations of thermal conductivity and thermal diffusivity to the temperature in temperature range (20 – 29) °C. From results was evident that all measured dependencies are nonlinear. For both thermophysical parameters were obtained polynomial functions of the second degree described by the polynomial coefficients. Type of function was selected according to statistical evaluation based on the coefficient of determination for every thermophysical parameter graphical dependency. In temperature dependency of rapeseed oil dynamic viscosity was used decreasing exponential function, which is in accordance with Arrhenius equation. The results obtained by the implementation of thermophysical and rheologic measurements on samples of biooils could be compared with the values presented in the literature.

Thermal Conductivity and Thermal Diffusivity of Biodiesel And Bioethanol Samples

Abstract This article deals with thermal properties of selected biodiesel and bioethanol samples (biodiesel No 1, No 2 and bioethanol No 1, No 2). Biodiesel is renewable fuel that can be manufactured from vegetable oils, animal fats, or recycled restaurant grease for use in diesel vehicles. Biodiesel‘s physical properties are similar to those of petroleum diesel, but it is a cleaner-burning alternative fuel. Ethanol (CH3CH2OH) is a clear liquid. Also known as ethyl alcohol, grain alcohol, and EtOH, the molecules in this fuel contain a hydroxyl group (OH-) bonded to a carbon atom. Ethanol is made of the same chemical compound regardless of whether it is produced from starch and sugar-based feedstocks, such as corn grain, sugar cane, etc. The hot wire method was used for thermal parameters measurements. The experiment is based on measuring the temperature rise vs. time evaluation of an electrically heated wire embedded in the tested material. Thermal conductivity is derived from the resulting change in temperature over a known time interval. For two samples of biodiesel and two samples of bioethanol, there were determined basic thermophysical parameters - thermal conductivity and thermal diffusivity. Two series of measurements were made for each sample of biodiesel and bioethanol. In the first series, there were measured the thermal conductivity and thermal diffusivity at constant room temperature 20 °C. Every thermophysical parameter was measured 10 times for each sample. The results were statistically processed. In the second series of measurements, there were measured the relations of thermal conductivity and thermal diffusivity to temperature in temperature range 20-29 °C. It was evident from results that all measured dependencies are nonlinear. Polynomial functions described by polynomial coefficients were obtained for both thermophysical parameters. The type of function was selected according to statistical evaluation based on the coefficient of determination for every thermophysical parameter graphical dependency. All obtained results are presented in Figures 1-4 and in Tables 1-4. The results of thermophysical parameters measurements of biodiesel and bioethanol could be compared with the values presented in literature.

Selected physical properties of various diesel blends

Abstract The quality determination of biofuels requires identifying the chemical and physical parameters. The key physical parameters are rheological, thermal and electrical properties. In our study, we investigated samples of diesel blends with rape-seed methyl esters content in the range from 3 to 100%. In these, we measured basic thermophysical properties, including thermal conductivity and thermal diffusivity, using two different transient methods – the hot-wire method and the dynamic plane source. Every thermophysical parameter was measured 100 times using both methods for all samples. Dynamic viscosity was measured during the heating process under the temperature range 20-80°C. A digital rotational viscometer (Brookfield DV 2T) was used for dynamic viscosity detection. Electrical conductivity was measured using digital conductivity meter (Model 1152) in a temperature range from −5 to 30°C. The highest values of thermal parameters were reached in the diesel sample with the highest biofuel content. The dynamic viscosity of samples increased with higher concentration of bio-component rapeseed methyl esters. The electrical conductivity of blends also increased with rapeseed methyl esters content.

Comparison of selected vegetable oils rheologic properties

The article is focused on measuring and comparison of rheologic parameters of selected vegetable oils. Determined were these properties: density, dynamic, kinematic viscosity and fluidity. Measurements were performed in approximate temperature range (5 32) °C on two samples of vegetable oils: sunflower oil and olive oil. Density of vegetable oils was determined by oscillation method using digital densimeter Anton Paar DMA 4500 M at different temperatures. For dynamic viscosity measurement was used rotational viscometer Anton Paar DV-3P, which principle is based on dependency of sample resistance against the probe rotation. Other rheologic parameters as kinematic viscosity and fluidity were determined according to the definitions. Results of measurements are shown as graphical dependencies of rheologic parameters to the temperature. Temperature dependencies of vegetable oils dynamic and kinematic viscosity had decreasing exponential shape which is in accordance with Arrhenius equation and temperature dependencies of fluidity had an increasing exponential shape for both samples. Dependencies of samples density on temperature were characterized by decreasing linear function in measured temperature range. Similar results were obtained by other authors. From measured values can be seen that dynamic viscosity of olive oil is higher than viscosity of sunflower oil. This proportion is caused by different composition of oils.

Thermal properties of selected cheeses samples

The thermophysical parameters of selected cheeses (processed cheese and half hard cheese) are presented in the article. Cheese is a generic term for a diversegroup of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms. Cheese goes during processing through the thermal and mechanical manipulation, so thermal properties are one of the most important. Knowledge about thermal parameters of cheeses could be used in the process of quality evaluation. Based on the presented facts thermal properties of selected cheeses which are produced by Slovak producers were measured. Theoretical part of article contains description of cheese and description of plane source method which was used for thermal parameters detection. Thermophysical parameters as thermal conductivity, thermal diffusivity and volume specific heat were measured during the temperature stabilisation. The results are presented as relations of thermophysical parameters to the temperature in temperature range from 13.5°C to 24°C. Every point of graphic relation was obtained as arithmetic average from measured values for the same temperature. Obtained results were statistically processed. Presented graphical relations were chosen according to the results of statistical evaluation and also according to the coefficients of determination for every relation. The results of thermal parameters are in good agreement with values measured by other authors for similar types of cheeses.

Dynamic Viscosity and Activation Energy of Wort During Fermentation and Storing

This paper presents the results of wort dynamic viscosity and activation energy during fermentation. The effect of temperature and storing time on both parameters was investigated. Measurements were performed on two wort samples. The first sample was taken at the beginning of fermentation, and the second sample after three hours of fermentation. Both samples were also measured after three weeks of storing. Dynamic viscosity measurements were performed with a digital rotational viscometer Anton Paar DV-3P, the principle of which is based on the dependency of sample resistance to probe rotation. Results of measurements are shown as graphical dependencies of both analysed parameters on temperature. The temperature dependence of dynamic viscosity can be characterised by a decreasing exponential function, while in case of activation energy linear increasing characters were obtained. Longer fermentation and storing period caused a decrease in both analysed parameters, due to the structural changes in wort samples during fermentation and storing.

Navigation Algorithm Using Fuzzy Control Method in Mobile Robotics

The issue of navigation methods is being continuously developed globally. The aim of this article is to test the fuzzy control algorithm for track finding in mobile robotics. The concept of an autonomous mobile robot EN20 has been designed to test its behaviour. The odometry navigation method was used. The benefits of fuzzy control are in the evidence of mobile robot’s behaviour. These benefits are obtained when more physical variables on the base of more input variables are controlled at the same time. In our case, there are two input variables - heading angle and distance, and two output variables - the angular velocity of the left and right wheel. The autonomous mobile robot is moving with human logic.

Experimental Determination Of Soft Wheat Flour Thermal Parameters

Abstract This article focuses on temperature relations of selected thermophysical parameters for soft wheat flour. The main aim of experiment was to determine the thermal conductivity, thermal diffusivity and volume specific heat of soft wheat flour in Slovakia marked as Špeciál 00 Extra. Measurements were performed in laboratory settings. Thermal parameters were measured using the thermal analyser Isomet 2104 with two types of probes - a linear probe and plane probe. Measurement by the linear probe is based on a hot wire method, and measurement by the plane probe is based on a simplified plane source method. Both methods are described in the text. Two types of measurement method were used because of the non-homogenous structure of measured material. All thermophysical parameters were measured during the temperature stabilisation in the temperature interval 5-24 °C. Obtained graphical relations had linear increasing progresses with high values of determination coefficients in all cases. Measurement results showed that measurement method has no significant influence on thermophysical parameters values.

Temperature Relations of Selected Engine Oils Dynamic Viscosity

Abstract This article focuses on temperature relations of dynamic viscosity for selected engine oils. The effect of temperature on new and used oil dynamic viscosity was investigated. Measurements were performed on three different motor oil samples. All the three motor oil samples were synthetic. The first oil sample was new, the second sample was used for 15,000 km, and the third sample was used for 30,000 km. There were made two measurements of samples in one week. Dynamic viscosity was measured using a digital rotational viscometer Anton Paar DV-3P. The principle of measurement is based on the dependence of sample resistance to probe rotation. The results of measurements are shown as graphical relationships between dynamic viscosity and temperature. Decreasing exponential functions in temperature relationships were used for all the samples. The highest difference between the first and second measurement was observed in the new oil, and very small differences were found in other oils. Due to different types of oils and different stage of usage, the results could not be compared.

Effect of Temperature and Used Ingredients on Rheological Parameters of Pancake Dough

Abstract This paper presents the selected rheological properties of pancake dough such as dynamic and kinematic viscosity and fluidity. The effect of used ingredients and temperature on rheological properties is investigated. Measurements were performed on three pancake dough samples. In two samples, there was used milk with a different fat content, and in the third sample, all ingredients were in a powder state. A digital rotational viscometer Anton Paar DV-3P was used for measuring the rheological properties. The principle of viscometer measurement is based on the dependence of sample resistance to probe rotation. Results of measurements are shown as graphical dependencies of rheological parameters on temperature. Exponential functions were used to express the dependencies of all rheological parameters on temperature. Dynamic and kinematic viscosity decreased, and fluidity increased with temperature. The highest values of dynamic viscosity were obtained for pancake dough from powder ingredients. A higher fat content of used milk caused higher values of dynamic viscosity.