Evaluation of piecewise polynomial equations for two types of thermocouples.
Evaluation of piecewise polynomial equations for two types of thermocouples.
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DOI：
10.3390/s131217084
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发表时间：
2013-12-12
期刊：
影响因子：
--
通讯作者：
Chen C
中科院分区：
文献类型：
--
作者：
Chen A;Chen C
热电偶具有广泛的适用性、长期稳定性和高可靠性，是温度测量中最常用的传感器。然而，热电偶的一个主要应用问题是热电偶的温度和输出电压之间的传递关系的线性化。利用回归分析对线性标定方程及其模块进行改进，有助于解决这一问题。在本研究中，选择了两种类型的热电偶和五个温度范围来评估不同阶多项式方程的拟合一致性。采用绝对误差值|e|ave的平均值和校准方程estd的标准差两个定量标准来评价这些校准方程的准确性和精密度。多项式方程的最优阶数随温度范围的不同而不同。适当的高次多项式方程可显著提高标定方程的准确度和精密度。该技术可与硬件模块配合使用，作为温度测量的智能传感器。
Thermocouples are the most frequently used sensors for temperature measurement because of their wide applicability, long-term stability and high reliability. However, one of the major utilization problems is the linearization of the transfer relation between temperature and output voltage of thermocouples. The linear calibration equation and its modules could be improved by using regression analysis to help solve this problem. In this study, two types of thermocouple and five temperature ranges were selected to evaluate the fitting agreement of different-order polynomial equations. Two quantitative criteria, the average of the absolute error values |e|ave and the standard deviation of calibration equation estd, were used to evaluate the accuracy and precision of these calibrations equations. The optimal order of polynomial equations differed with the temperature range. The accuracy and precision of the calibration equation could be improved significantly with an adequate higher degree polynomial equation. The technique could be applied with hardware modules to serve as an intelligent sensor for temperature measurement.
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DOI：
10.3390/s8127882
发表时间：
2008-12-04
期刊：
Sensors (Basel, Switzerland)
影响因子：
--
作者：
Yilmaz N;Gill W;Donaldson AB;Lucero RE
通讯作者：
Lucero RE
影响因子：
5.6
作者：
Danisman, K.;Dalkiran, I.;Celebi, F. V.
通讯作者：
Celebi, F. V.
影响因子：
0.8
作者：
Ndlovu, P;Preater, J
通讯作者：
Preater, J
影响因子：
2.1
作者：
Rivera-Mejia, Jose;Carrillo-Romero, Mariano;Herrera-Ruiz, Gilberto
通讯作者：
Herrera-Ruiz, Gilberto
影响因子：
5.6
作者：
PATRANABIS, D;GHOSH, S;BAKSHI, C
通讯作者：
BAKSHI, C