Thermography measures heat radiation and calculates the surface temperature. It is important to understand heat radiation in order to obtain the correct measurements. For example, can the temperature not be measured correctly on shiny metals with thermography. The impact of the emission factor on measurement and reflections is covered, it is a good idea to have some tin foil and a thermography camera by your side during the course.
The background of thermography: Heat radiation
Heat radiation is the part in the world of thermography that is the most difficult to understand, but also the most important; Think of a thermography camera as a heat radiation camera. It is a bit like visible light, but there are some significant differences that need to be understood in order to obtain correct measurements.
Proceed from here with thermography
We recommend that you take a thermography course related to the field of application you want to work with. In addition, you need to start gaining experience and a good start is to thermograph your home, are there any leaks that cause drafts? If you would like to further immerse yourself in theory supported by practical exercises, Rohde Consulting offers a 4-day level 1 thermography course. TSE-Learning offers an E-learning course in electrical thermography and a building thermography course.
Test of coffee pots with thermography
We have tested a range of thermos pots. A quantitative test was carried out where the surface temperature was measured using thermography. In addition, a factual test where 94 degrees hot water is filled into the thermos, the thermos is measured at start and after 2 hours the temperature is measured again.
Thermography of Eva Solo thermos
Start temperature: 94°C
After 2 hours: 86,2°C
Δt = 7,8°C
Energy loss = 32.8kJ
Capacity: 1l
Test of the Eva Solo thermos
For everyday use, there are two great things about this thermos; a good non-drip spout and a large opening for easy cleaning and coffee filling. On the thermal side, thermography shows that there is an expected loss in the top at the lid. Improvements to the lid would certainly be desirable, but on the other hand, the design is not suitable for picnic jugs that need to retain heat better.
Our verdict, acceptable compromise
Both the thermographic image and the actual heat loss show a satisfactory result. Some good compromises have been made in this pot: it doesn't drip, the coffee doesn't run through an uncleanable lid and there is a large opening. The large lid is the primary loss which is almost 8 degrees, could be better, but ok for a serving jug.
The thermography shows that the biggest losses are at the top.
Start temperature: 94°C
After 2 hours: 85.6°C
Δt= 8,4°C
Energy loss = 35.3kJ
Capacity: 1l
Test of Stelton classic cylinder thermos
The thermos, which Stelton calls a pouring jug, comes with two lids, a tilting lid and a screw-on lid. We'll try the flip lid soon, but start with the screw lid. Stelton's thermos is not only classic and stylish in design, but also practical in use for those who are familiar with it. However, it is difficult to clean due to the small lid.
Our verdict, great pouring jug
Stelton calls it a pouring jug, but it can hold its own among the classic thermos jugs.
This jug also has a heated lid that indicates heat loss, but it is very small and thus a small heat loss. The lid has no rubber sealing, so some heat vapor escapes. The fact is a heat loss of 8.4 degrees.
The thermography shows that the solid plastic ring on which the handle sits gives off a lot of heat.
Start temperature: 94°C
After 2 hours: 84.5°C
Δt= 9,5°C
Energy loss = 49.9kJ
Capacity: 1.25l
Test of the Moccamaster coffee pot
This thermos can hold 25% more and should theoretically retain more heat as the surface area is comparatively smaller. If a large thermos is not filled to the top, it still loses the same energy and the coffee gets cold faster in a large pot. For everyday use, the moccamaster coffee pot has a practical form factor and the sharp metal rim at the top makes it almost drip-free. Unfortunately, there is often coffee in the large collar at the top, which means extra cleaning work. In addition, the plug gets stuck on this model. Moccamaster has changed the design of the top several times with varying degrees of success.
Our Verdict, poor thermal design
This coffee pot could be great, but a failed thermal design results in high heat loss. The problem is that the solid plastic ring that the handle sits on and the lid is screwed into is connected to the coffee. This plastic ring acts as a heat conductor and the heat is transported down the front and the entire collar is heated. Thermography measures heat radiation, and stainless steel emits very little heat radiation, painter's tape is applied to measure the temperature correctly (see more in this thermography course). The coffee pot and collar itself is good at creating natural convection and therefore cools well. Despite more content, this pot loses more temperature and over 50% more energy than the others. In practical use, the first cup of coffee is hot at 9 a.m. but at 11 a.m. it's not a delight. We are disappointed.
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