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When compared with other classical NDT techniques such as ultrasonic or radiographic testing, thermographic inspection is safe, nonintrusive, and usually noncontact, allowing the detection of relatively shallow subsurface defects (a few millimeters in depth) under large surfaces (typically covering an area of 30 by 30 cm (12 by 12 in) at once, although inspection of larger surfaces is possible ...
Active thermography, particularly lock-in thermography, is widely employed for inspecting solar cells. [6] [8] While effective, lock-in thermography often requires physical contact with the solar cell for excitation. However, techniques that involve periodic excitation using light sources allow for non-contact testing of electrode-free cells.
NDT professionals and managers who seek to further their growth, knowledge and experience to remain competitive in the rapidly advancing technology field of nondestructive testing should consider joining NDTMA, a member organization of NDT Managers and Executives who work to provide a forum for the open exchange of managerial, technical and ...
Inset shows false color infrared thermograph of a roof on a sunny day; the white surfaces (colored blue in the thermograph) have been coated with an elastomer to reduce solar loading and have a surface temperature of approximately 60 °F (16 °C); the gray surfaces (colored red/white in the thermogram) are a standard asphalt (bitumen) coating and have a surface temperature of approximately 160 ...
Eddy current testing (ECT) as a technique for testing finds its roots in electromagnetism. Eddy currents were first observed by François Arago in 1824, but French physicist Léon Foucault is credited with discovering them in 1855. ECT began largely as a result of the English scientist Michael Faraday's discovery of electromagnetic induction in ...
In baking, a farinograph measures specific properties of flour. It was first developed and launched in 1928. [1] The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid. [2]
Bread covered with linen proofing cloth in the background. In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.
A bread trough, dough trough [1] [2] or kneading trough, sometimes referred to as artesa, is a rectangular receptacle with a shallow basin, and a traditional kneading tool used for the making of dough. The wooden form has been used in Europe for centuries in breadmaking. [3]