Preparation and thermal properties of nano-GnPs as stuffing into the cool storage phase change materials

Authors

GAO Maotiao, School of Energy and Power Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, China
WANG Chunxu, School of Energy and Power Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, China
WU Xuehong, School of Energy and Power Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, China
WANG Yanling, School of Energy and Power Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, China
SU Zhen, School of Energy and Power Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, China

Abstract

Because of its good thermal property, nano-graphite (nano-GnPs) materials has became a research hotspots. The best adding amount of polyester type dispersant of dispersed system of nano-GnPsparaffin composite phase change materials (PCMs) was 2% by mechanical and chemical modification methods with nano-GnPs as stuffing. The stable uniform dispersion of composite PCMs was obtained by precipitation and separation. The adding amount of nano-graphene had no effect on the starting and termination points and peak of phase change. However, the adding amount of nano-GnPs will lower the phase change latent heat of composite PCMs in some degree. Phase change latent heat of composite PCMs was 0.7% higher than pure paraffin when the adding amount of nano-GnPs was 1.5%. Moreover, a good stability in the process of circulation with nano-GnPs as stuffing was found in composite PCMs.

Publication Date

12-28-2016

First Page

128

Last Page

132

DOI

10.13652/j.issn.1003-5788.2016.12.028

Recommended Citation

Maotiao, GAO; Chunxu, WANG; Xuehong, WU; Yanling, WANG; and Zhen, SU (2016) "Preparation and thermal properties of nano-GnPs as stuffing into the cool storage phase change materials," Food and Machinery: Vol. 32: Iss. 12, Article 28.
DOI: 10.13652/j.issn.1003-5788.2016.12.028
Available at: https://www.ifoodmm.cn/journal/vol32/iss12/28

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