Please use this identifier to cite or link to this item: http://bura.brunel.ac.uk/handle/2438/18110
Title: Development of corn-oil ester and water mixture phase change materials for food refrigeration applications
Authors: Nyoman Suamir, I
Made Rasta, I
Sudirman
Tsamos, KM
Keywords: corn-oil ester;phase change materials;thermal energy storage;food refrigeration system
Issue Date: 18-Mar-2019
Publisher: Elsevier
Citation: Energy Procedia, 2019, 161 pp. 198 - 206
Abstract: This is an open access article under the CC BY-NC-ND license (https://creativecommons.org/licenses/by-nc-nd/4.0/) 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°C down to respectively -3.5°C to -28°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.
URI: http://bura.brunel.ac.uk/handle/2438/18110
DOI: http://dx.doi.org/10.1016/j.egypro.2019.02.082
ISSN: 1876-6102
http://dx.doi.org/10.1016/j.egypro.2019.02.082
Appears in Collections:Dept of Mechanical and Aerospace Engineering Research Papers

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