scholarly journals Studies on Salt Hydrate for Latent Heat Storage. III. Pseudo-binary System, CH3CO2Na·3H2O–HCONH2

1983 ◽  
Vol 56 (5) ◽  
pp. 1575-1576 ◽  
Author(s):  
Takahiro Wada ◽  
Fumiko Kimura ◽  
Ryoichi Yamamoto
Keyword(s):  
Binary System ◽  
Latent Heat ◽  
Heat Storage ◽  
Latent Heat Storage ◽  
Salt Hydrate

Development of salt hydrate eutectics as latent heat storage for air conditioning and cooling

2014 ◽  
Vol 575 ◽  
pp. 276-278 ◽  
Author(s):  
Anastasia Efimova ◽  
Sebastian Pinnau ◽  
Matthias Mischke ◽  
Cornelia Breitkopf ◽  
Michael Ruck ◽  
...  
Keyword(s):  
Latent Heat ◽  
Air Conditioning ◽  
Heat Storage ◽  
Latent Heat Storage ◽  
Salt Hydrate

Nanocapsules containing salt hydrate phase change materials for thermal energy storage

2016 ◽  
Vol 4 (43) ◽  
pp. 16906-16912 ◽  
Author(s):  
Michael Graham ◽  
Elena Shchukina ◽  
Paula Felix De Castro ◽  
Dmitry Shchukin
Keyword(s):  
Energy Storage ◽  
Phase Change ◽  
Latent Heat ◽  
Thermal Energy ◽  
Thermal Energy Storage ◽  
Phase Change Materials ◽  
Heat Storage ◽  
Latent Heat Storage ◽  
Salt Hydrate ◽  
Hydrate Phase

Nanocapsules containing salt hydrate for latent heat storage were proven to be thermally and chemically stable over 100 cycles.

Latent heat storage for hot beverages

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
Keyword(s):  
Latent Heat ◽  
Food Industry ◽  
Heat Storage ◽  
Food Storage ◽  
Thermal Engineering ◽  
Engineering Applications ◽  
Latent Heat Storage ◽  
The Impact ◽  
Encapsulated Phase Change Material ◽  
Change Material

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.

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