Abstract
Several vegetable edible oils (sunflower, canola, soya, and corn) were used to study the thermal diffusivity of edible oils. Thermal lens spectrometry (TLS) was applied to measure the thermal properties. The results showed that the obtained thermal diffusivities with this technique have good agreement when compared with literature values. In this technique an Ar+ laser and intensity stabilized He–Ne laser were used as the heating source and probe beam, respectively. These studies may contribute to a better understanding of the physical properties of edible oils and the quality of these important foodstuffs.
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