Development of Corn-Oil Ester and Water Mixture Phase Change Materials for Food Refrigeration Applications. (March 2019)

• Record Type: Journal Article
• Authors: Suamir, I Nyoman; Rasta, I Made; Sudirman, ; Tsamos, Konstantinos M.
• Is Part Of: Energy procedia. Volume 161(2019)
• Page Start: 198
• Page End: 206
• Publication Date: 2019-03
• Subjects: corn-oil ester -- phase change materials -- thermal energy storage -- food refrigeration system; Power resources -- Congresses; Power resources -- Periodicals; Power resources; Conference proceedings; Periodicals; 333.7905
• DOI: 10.1016/j.egypro.2019.02.082
• Languages: English
• ISSNs: 1876-6102

Abstract

Abstract: 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.