Thermal Conductivity modeling and heat capacity evaluation of Porous Abrasive Agglomerates Based on Flash Method Measurements
DOI:
https://doi.org/10.37375/bsj.v8i21.4056Keywords:
Specific heat capacity, Thermophysical properties, Thermal conductivity, Triangular microstructure modelAbstract
This paper focused on studying the thermophysical properties, specific heat capacity and thermal conductivity, as well as improving the quality and proportions of chemical additives to the basic components such as abrasive granules of agglomerated aluminum oxide (Al₂O₃), water and dextrin compound. Measurements were carried out directly based on the detailed scanning technique of the main components of the laboratory-prepared samples (dry) - (38A60LVB5 - wet) - and this allowed for determining how the specific heat capacity (Cp) of these samples depends on the temperature within a specific range of 10 to 80 degrees Celsius. The results obtained from the model and mathematical equations related to the thermal properties showed that the thermal conductivity of the grinding wheels is low for the dry sample, unlike the wet sample, which has high conductivity relative to its moisture content. Therefore, it depends on the coolant used during the cutting process. The triangular microstructure model used to calculate the thermal conductivity of the experimental samples showed that the thermal conductivity depends on the apparent density of the two samples for both the dry (X = 0 kg/kg) and low-moisture (X ≈ 0.0065 - 0.01 kg/kg) conditions.
References
PECZALSKI, Roman. Hygrothermal and mechanical behavior of hydroscopic abrasive agglomerate. Application to the drying of grinding wheels. Thesis: Claude Bernard University – LYON 1 1994.
GONNET Elisabeth. Determination of the thermal diffusivity of food products by the impulse method. Application to pasta products. Thesis: Claude Bernard University – LYON 1 1987.
BEN ABDELOUAHAB, J. Development and automation of a calorimeter for measuring the heat capacity of foodstuffs. Thesis: Sci.: National Institute of Applied Sciences of Lyon, 1994. 153p.
DICKERSON, R.W. An apparatus for Measurement of thermal diffusivity of foods. Food technol., 1965, Vol. 19, N° 5, p. 198-204
PARKER, W.J., JENKINS, R.J., BUTLER, C.P. and ABBOTT, G.L. Flash method of determining thermal diffusivity, heat capacity and thermal conductivity. J. of Applied phys., 1961, Vol. 32, N° 9 ,p.1679- 1684.
HEATING ENGINEER'S REFERENCE GUIDE, coordinator F. MASSARD, Elsevier, Paris 1997
Wang, C.; Zhang, F.; Pan, J.; Mao, J.; Long, Y.; Huang, H.; Wang, C.; Lin, H.; Deng, X.; Wu, S. An experimental study on preparation of vitrified bond diamond grinding wheel with hollow spherical corundum granules as pore former. Int. J. Adv. Manuf. Technol. 2017, 93, 595–603.
ROBERT, C. Weast, Ph.D. HAND BOOK of CHEMISTRY and PHYSICS EDITION 1986- 1987.
DEGIOVANNI A. 6 1977. Diffusivity and flash method. Rev. Gen. Thermal. Fr., 185, 420-441.
CHEMICAL NEWS MARCH 1999, PP 13-20.








