Estimation of thermal endurance of multicomponent sugar alcohols as phase change materials
Estimation of thermal endurance of multicomponent sugar alcohols as phase change materials
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DOI：
10.1016/j.applthermaleng.2014.09.032
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发表时间：
2015-01-22
影响因子：
6.4
通讯作者：
Akiyama, Tomohiro
中科院分区：
文献类型：
--
作者：
Nomura, Takahiro;Zhu, Chunyu;Akiyama, Tomohiro
本文研究了糖醇及其低共熔混合物作为相变材料的耐热性。选择三种糖醇（甘露醇、卫矛醇和肌醇）及其低共熔混合物作为PCM候选物。首先，使用差示扫描量热法表征了单组分和多组分糖醇的热物理性质。其次，PCM候选者的热耐久性通过基于PCM候选者的潜热的降解的恒温动力学来估计。结果表明，甘露醇、卫矛醇、肌醇及其低共熔混合物的熔点和潜热分别超过423 K和200 kJ/kg。对PCM候选物的动力学分析表明，一级反应速率方程适用于分析糖醇的潜热降解。随着各糖醇熔融温度的降低，降解时间延长。特别是，卫矛醇/甘露醇低共熔混合物表现出最长的降解期为9817 ks，这是5.68和6.85倍以上的纯甘露醇和卫矛醇，分别。这些观察结果表明，低共熔混合物的糖醇是有前途的和替代PCM的候选人在373-473 K的温度范围内。(C)2014爱思唯尔有限公司版权所有。
This study investigates the thermal endurance of sugar alcohols and their eutectic mixtures as phase-change materials (PCMs). Three sugar alcohols (mannitol, dulcitol, and inositol) and their eutectic mixtures were selected as the PCM candidates. First, the thermophysical properties of the single- and multicomponent sugar alcohols were characterized using differential scanning calorimetry. Second, the thermal endurance of the PCM candidates was estimated by constant-temperature kinetics based on the degradation of the latent heat of the PCM candidates. The results showed that mannitol, dulcitol, inositol, and their eutectic mixtures had melting points and latent heats of over 423 K and 200 kJ/kg, respectively. The kinetic analysis of the PCM candidates showed that the first-order reaction rate equation was suitable for analyzing the degradation of the latent heat of the sugar alcohols. The degradation periods increased with decrease of melting temperatures of each sugar alcohol. In particular, the dulcitol/mannitol eutectic mixture showed the longest degradation periods of 9817 ks, which is 5.68 and 6.85 times greater than those of pure mannitol and dulcitol, respectively. These observations indicated that eutectic mixtures of sugar alcohols were promising and alternative PCM candidates in the 373-473 K temperature range. (C) 2014 Elsevier Ltd. All rights reserved.