scholarly journals Latent heat storage capacity of NiTi shape memory alloy

2021 ◽  
Vol 56 (13) ◽  
pp. 8243-8250
Author(s):  
Hiroyuki Kato
Author(s):  
M. Gowtham ◽  
M.Sharath Chander ◽  
K.V.Sri Saila Mallikarujanan ◽  
N. Karthikeyan

2011 ◽  
Vol 239-242 ◽  
pp. 1199-1202 ◽  
Author(s):  
Jing Guo ◽  
Heng Xue Xiang ◽  
Xue Yong Gong ◽  
Qian Qian Wang

With stearic acid/lauric acid binary of fatty acids as phase change material, polyacrylonitrile (PAN) as framework material, PAN/ binary of fatty acids phase change fibers is prepared by wet spinning process. Morphology and latent heat storage capacity of phase change fibers are investigated using microscope, scanning electron microscope (SEM) and differential scanning calorimetry (DSC), respectively. Influences of the ratio of PAN/ binary of fatty acids, concentration of the coagulation and spinning liquid on breaking strength have been studied by yarn strength tester. The results show that breaking strength of phase change fiber dried at 110°C hot air is higher than that of dried at room temperature, the breaking strength of PAN/ binary of fatty acids fiber increases with the increment of the ratio of PAN/ binary of fatty acids, concentration of the coagulation and spinning liquid. The latent heat storage capacity of phase change fiber has reached 18J/g, the phase transition temperature is about 28.6°C.


Solar Energy ◽  
2021 ◽  
Vol 230 ◽  
pp. 355-364
Author(s):  
Xiankai Quan ◽  
Yinfei Du ◽  
Cong Ma ◽  
Wenhua Guo ◽  
Pusheng Liu ◽  
...  

2019 ◽  
Vol 13 (3) ◽  
pp. 5653-5664
Author(s):  
M. S. M. Al-Jethelah ◽  
H. S. Dheyab ◽  
S. Khudhayer ◽  
T. K. Ibrahim ◽  
A. T. Al-Sammarraie

Latent heat storage has shown a great potential in many engineering applications. The utilization of latent heat storage has been extended from small scales to large scales of thermal engineering applications. In food industry, latent heat has been applied in food storage. Another potential application of latent heat storage is to maintain hot beverages at a reasonable drinking temperature for longer periods. In the present work, a numerical calculation was performed to investigate the impact of utilizing encapsulated phase change material PCM on the temperature of hot beverage. The PCM was encapsulated in rings inside the cup. The results showed that the encapsulated PCM reduced the coffee temperature to an acceptable temperature in shorter time. In addition, the PCM maintained the hot beverage temperature at an acceptable drinking temperature for rational time.


Author(s):  
J. Martínez-Gómez ◽  
E. Urresta ◽  
D. Gaona ◽  
G. Guerrón

Esta investigación tiene como objetivo seleccionar un material de cambio de fase (PCM) que cumplen mejor la solución del almacenamiento de energía térmica entre 200-400 ° C y reducir el costo de producción. El uso de métodos multicriterios de toma de decisiones (MCMD) para la evaluación fueron proporcionales implementados como COPRAS-G, TOPSIS y VIKOR. La ponderación de los criterios se realizó por el método AHP (proceso analítico jerárquico) y los métodos de entropía. La correlación de los resultados entre los tres métodos de clasificación ha sido desarrollada por el coeficiente de correlación de Spearman. Los resultados ilustran el mejor y la segundo mejor opción para los tres MCDM fueron NaOH y KNO3. Además, tenía valores de correlación de Spearman entre los métodos excede de 0.714.


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