4.7 Article

Experimental evaluation on natural convection heat transfer of microencapsulated phase change materials slurry in a rectangular heat storage tank

期刊

ENERGY CONVERSION AND MANAGEMENT
卷 59, 期 -, 页码 33-39

出版社

PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.enconman.2012.02.004

关键词

Natural convection heat transfer; Phase change material (PCM); Microencapsulated PCM slurry (MPCMS); Heat transfer coefficient

资金

  1. Hunan Provincial Education Department [10B116]
  2. Central South University of Forestry and Technology [104-0105]
  3. Ministry of Science and Technology of China [2011DFA60290]
  4. National Natural Science Foundation of China [51146009]

向作者/读者索取更多资源

The main purpose of this experiment is to evaluate natural convection heat transfer characteristics of microencapsulated PCM (phase change material) slurry (MPCMS) during phase change process in a rectangular heat storage tank heated from the bottom and cooled at the top. The microencapsulated PCM is several material compositions of n-paraffin waxes (mainly nonadecane) as the core materials, outside a layer of a melamine resin wrapped. In the present study, its slurry is used mixing with water. And the specific heat capacity with latent heat shows a peak value at the temperature of about T = 31 degrees C. We investigate the influences of the phase change process of the MPCMS on natural convection heat transfer. The experimental results indicate that phase change process of the MPCMS promote natural convection heat transfer. The local maximum heat transfer enhancement occurs at approximately T-H = 34 degrees C corresponding to the heated plate temperature. With high mass concentration C-m, the onset of natural convection gets easier for the MPCMS. The temperature gradient is larger near top plate and bottom plate of a rectangular heat storage tank. Heat transfer coefficient increases with the phase change of the PCM. And it summarizes that the phase change process of the PCM promote the occurrence of natural convection. (C) 2012 Elsevier Ltd. All rights reserved.

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