Experimental Study on the Effect of 8 Hz Acoustic Frequency on the Thermal and Dynamic Properties of Liquids Using Infrared Imaging and Multi-Parameter Analysis.

Experimental Study on the Effect of 8 Hz Acoustic Frequency on the Thermal and Dynamic Properties of Liquids Using Infrared Imaging and Multi-Parameter Analysis This preprint presents an experimental investigation into the influence of an 8 Hz acoustic frequency on the thermal and dynamic behavior of a hot liquid (coffee) using infrared thermography and a custom-developed multi-parameter analysis platform (Thermal Dynamics Pro). The experimental protocol consisted of three sequential phases: Baseline, Exposure (8 Hz acoustic stimulation), and Recovery. Thermal image sequences were analyzed using multiple complementary approaches, including statistical analysis, Fast Fourier Transform (FFT), Power Spectral Density (PSD), Optical Flow, Structural Similarity Index (SSIM), Gray-Level Co-occurrence Matrix (GLCM), Local Binary Patterns (LBP), Fractal Dimension, and Sliding Window Principal Component Analysis (PCA). The results demonstrated statistically significant changes during and after acoustic exposure. The mean thermal intensity increased by approximately 3.3%, while the coefficient of variation decreased by more than 40%, indicating enhanced thermal uniformity and stability. A distinct dominant frequency near 0.066 Hz emerged exclusively during acoustic stimulation, suggesting a measurable resonant response of the liquid system. Texture analysis revealed increased homogeneity and reduced structural complexity, whereas optical flow analysis indicated altered internal motion dynamics. PCA clearly separated the Baseline, Exposure, and Recovery phases into distinct clusters, providing evidence of different physical states. The Recovery phase remained separated from the Baseline, suggesting the presence of a measurable hysteresis effect. These findings indicate that low-frequency acoustic stimulation may induce measurable thermal and structural reorganization in liquids. The proposed methodology combines infrared imaging with advanced image processing and statistical analysis to quantify these effects in a non-contact manner. Potential applications include quality control, food and beverage processing, process optimization, thermal monitoring, and future investigations of frequency-dependent responses in biological and non-biological liquid systems. Keywords: 8 Hz acoustic frequency, infrared thermography, thermal imaging, image processing, FFT, optical flow, SSIM, GLCM, PCA, thermal stability, liquid dynamics, acoustic resonance, food processing. Author: Eng. Amro Al-BarodyAffiliation: BIO CONSTRUCTIONS GROUP LTD, United Kingdom DOI: 10.5281/zenodo.21430005