F222 生体の熱伝導率,熱拡散率の非侵襲測定法 : 赤外線温度計測に関する検討(バイオ・食品における輸送特性の測定2)

概要

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This study dealt with the measurement of thermal conductivity and thermal diffusivity of biological materials by a noninvasive method with laser heating and infrared thermometry of a target surface. In this paper the error in the measurement of temperature at the heated surface by the infrared thermometer was evaluated theoretically by taking into account of radiation from an absorbing media. The results showed that the temperature measured by an infrared thermometer that uses the wavelength ranged between 3.0 and 5.4μm was about 0.5K lower than the real surface temperature, which resulted in 2% higher and 14% lower values in the estimated thermal conductivity and thermal diffusivity, respectively. The error could be reduced significantly by utilizing longer wavelength, 7.5-13μm, for the infrared thermometry.
社団法人日本機械学会の論文
2006-11-23