Abstract
The evolution of the thermal effusivity as a function of time of aqueous emulsions made by sol-gel synthesis of agar encapsulated in a SiO 2 matrix is monitored during dehydration. Measurements of thermal effusivity were performed by the photoacoustic technique, using a conventional cell. Thermal effusivity showed a two stages sigmoidal decrease as a function of time during the dehydration process. Our results indicate that pH has a strong influence on the dehydration process, producing longer characteristic time intervals for pH7.
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