Caracterização térmica de compostos orgânicos usando a técnica de lente térmica

Abstract

Was used the thermal lens spectroscopy technique with two beams almost parallel at mismatched mode configuration to study the thermal properties of five vegetable oils, and one specific compound of palm olein and p-carotene (PO+BC), prepared into the laboratory. The thermal diffusivities measured were obtained from the fitting between the experimental curve of the temporal signal of the thermal lens into the photodetector, and the equation obtained in the aberrant model of thermal lens with mismatched modes, taking account the far-field Fresnel’s diffraction. Are reported measurements of thermal diffusivities from several vegetable oil and PO+BC compound. For the compound was verified an exponential growth of the thermal diffusivity as function of the p-carotene concentration, that one can to attribute to the molecular structure of the p-carotene. All results are reported by the first time, at our knowledge.