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

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.