Development of Corn-Oil Ester and Water Mixture Phase Change Materials for Food Refrigeration Applications

被引：9
|
作者：
Suamir, I. Nyoman [1 ]
Rasta, I. Made [1 ]
Sudirman [1 ]
Tsamos, Konstantinos M. [2 ]
机构：
[1] Bali State Polytech, Mech Engn Dept, Bali 80364, Indonesia
[2] Brunel Univ London, RCUK Ctr Sustainable Energy Use Food Chains CSEF, Inst Energy Futures, Uxbridge UB8 3PH, Middx, England
来源：
PROCEEDINGS OF THE 2ND INTERNATIONAL CONFERENCE ON SUSTAINABLE ENERGY AND RESOURCE USE IN FOOD CHAINS INCLUDING WORKSHOP ON ENERGY RECOVERY CONVERSION AND MANAGEMENT;ICSEF 2018 | 2019年 / 161卷
关键词：
corn-oil ester; phase change materials; thermal energy storage; food refrigeration system; THERMAL-ENERGY STORAGE; CHANGE MATERIALS PCMS; PERFORMANCE ENHANCEMENT; BINARY-MIXTURES; LAMINAR-FLOW; FATTY-ACIDS; TEMPERATURE; FABRICATION; COMPOSITE; SLURRIES;
D O I：
10.1016/j.egypro.2019.02.082
中图分类号：
X [环境科学、安全科学];
学科分类号：
08 ; 0830 ;
摘要：
This research aims to investigate development of corn-oil ester and water mixtures as novel solid-liquid phase change material candidates for chilled and frozen food refrigeration applications. Thermal properties of both water and its mixture with corn-oil ester were tested by DSC and T-history methods. The results showed that corn oil could mix well in water solutions. Phase transition temperatures of the mixtures were lower than those of individual water. Corn-oil ester in the mixtures was acted as a nucleate agent and it was able to lower freezing point and to trigger ice nucleation in water which could diminish super-cooling. Addition of corn oil ester by 5% to 35% in water solutions could decrease freezing temperature from 0 degrees C down to respectively -3.5 degrees C to -28 degrees C. The PCM candidates were also found to have excellent thermal properties that could fulfill requirements of thermal energy storage systems for food refrigeration applications. (C) 2019 The Authors. Published by Elsevier Ltd.
引用
收藏
页码：198 / 206
页数：9
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