• Journal of the Korean Applied Science and Technology
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• v.32 no.2
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• pp.215-225
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• 2015

Recently, the importance of energy saving and alternative energy is significantly increasing due to energy depletion and the phase change material (PCM) research for saving energy is also actively investigating. In this research, the membrane emulsification using SPG membrane was used to make various microencapsulated phase change material (MPCM) particles which were comprised of $Rubitherms^{(R)}$ (RT-21 and RT-24) core and silica coating. We investigated the pressure of the dispersion phase, the concentration of surfactant, and the ratio of $Rubitherm^{(R)}$ and silica to prepare various MPCM particles. The DSC and TGA were used to examine the heat stability and latent heat properties. Also, PSA, SEM, and optical microscopy were used to confirm the size of $Rubitherm^{(R)}$ particles and the thickness of silica shell. The average of particle size was $7-8{\mu}m$. And, FT-IR was also used to enforce the qualitative analysis. Finally, the MPCM particles obtained from membrane emulsification showed monodispersed size distribution and the heat stability and latent heat were kept up to 80% compared to pure $Rubitherm^{(R)}$. So, it can be effectively used for wallpaper, buildings and interior products for energy saving as PCMs.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.196-205
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• 2013

This study showed the chemico-physical characteristics and sensory evaluation of beef loin and ribs with various kinds of cooking apparatus and methods like pan heating, boiling, grilling, steaming, cooking heating, charcoal heating and double layer pan heating. Double layer pan filled with Phase Change Materials(PCM) heating was also tested. Heating time of beef loin and ribs by oven heating was the longest as 55.5 and 25.7 min. Cooking loss of beef loin and ribs were 40.49%, 27.98% each and showed biggest in charcoal heating(p<0.05). In the chemical analysis, grilling resulted in the highest protein contents of 29.3% in the loin and double layer pan heating had 28.6% in the ribs. In the loin, 20.3% of crude fat was the highest in the double layer pan heating, and 21.9% of crude fat of ribs in the PCM heating(p<0.05). In the test of shearing forces, double layer pan heating had the lowest result of $9.14kg/cm^2$ in the loin and $7.03kg/cm^2$ in the ribs. In the 9 point-scale sensory evaluation, PCM treatment showed the best result of 7.67 in the juiciness of loin and single layer pan heating and grilling treatment had the highest score of 7.00 in the ribs. Loin in the PCM heating had 7.11 and ribs in the grilling had 7.13, showing the best in overall acceptability. With this experiments, we could find the chemico-physical and sensory characteristics of beef loin and ribs were affected by various cooking methods.

• Korean Chemical Engineering Research
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• v.48 no.1
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• pp.93-97
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• 2010

In this study, we have measured the thermo-physical properties of pure organic phase change materials (PCMs) and their mixtures which have the melting points from 0 to $15^{\circ}C$ by using a modified T-history method. These organic PCMs can be used as coolant materials for packaging and shipping of vaccines. Through measuring the thermophysical properties of pure paraffins, we were able to know that we could improve the reliability of measurement if we considered the melting point of each material and subsequently decided an optimum coolant temperature for each system. The modified T-history method showed a potential usefulness for reliably measuring thermo-physical properties of organic mixtures with avoiding possible inaccuracy of measurement due to using a small amount of sample at DSC measurement.

• Solar Energy
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• v.11 no.2
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• pp.41-50
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• 1991

Heat transfer phenomena and temperature characteristics in heat storage and release process in the heat storage system using PCM(Phase Change material) were studied experimentally. The melting points of Octacosane paraffin($C_{28}H_{58}$) and sodium pyrophosphate decahydrate ($Na_4P_2O_7{\cdot}10H_2O$) used for phase change materials are $62^{\circ}C$ and $79^{\circ}C$ respectively. Experiments were performed in order to investigate temperature distributions, the heat storage quantity and the release quantity on octacosane paraffin and sodium pyrophosphate decahydrate for heat storage and release in the heat storage system. Furthermore the comparison of these characteristics between paraffin and $Na_4P_2O_7{\cdot}10H_2O$ were evaluated. In case of the paraffin, temperature slowly increased at early heat storage process by natural convection, while temperature of $Na_4P_2O_7{\cdot}10H_2O$ rapidly increased the dominant role played by conduction at early heat storage processing Also, during the heat storage and release process in case of the paraffin, it was observed that the variation of temperature of the neighborhood of wall and center in the top and bottom of the tube exhibited a great difference, however in $Na_4P_2O_7{\cdot}10H_2O$, it was observed that the variation of temperature exhibited a little difference. And heat storage quantity of each PCM of identity mass in heat storage process was shown that $Na_4P_2O_7{\cdot}10H_2O$ exhibited more by 16 percents than paraffin.

• Solar Energy
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• v.13 no.2_3
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• pp.53-64
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• 1993

This study investigated heat transfer phenomena during the freezing of an initially superheated or non-superheated liquid in a cooled cylinder tube. Numerical and experimental method were performed to obtatin the temperature and velocity distribution, the shape of interface. Natural convection effects in the superheated liquid were confined and moderated a short freezing time. After natural convection ceases, heat conduction dominated in the whole paraffin, so Crystal and much-zone were found out in PCM. Initial superheating of liquid tended to morderatly diminish the frozen layer thickness at short freezing times but little effect on the these quantities at longer times. On the amount of frozen mass, Iintial liquid superheating is less affected than tube wall subcooling.

• Solar Energy
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• v.18 no.3
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• pp.95-105
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• 1998

In this study, basic design data which were required for development of highly efficient ice storage system with low temperature latent heat were experimentally obtained. The ice storage system considered in this study was the one that has been widly used in the developed country and called the ice-on-coil type. Using the system, the ice storage performance for various design parameters which were the flow direction and the inlet temperature of the secondary fluid was tested. In addition, the timewise variation of the interface profiles between the solid and the liquid were visualized, and the heat transfer characteristics of the Phase Change Material(PCM) in the ice storage tank were Investigated. During the freezing processes in the ice storage tank with several vertical tubes, decrease of the heat transfer area and the heat resistance of the ice layer made the increasing rate of ice packing factor(IPF) less. The total freezing energy for the upward flow of the secondary fluid was higher than that for the downward flow. The average ice storage efficiency for the upward flow of the secondary fluid was higher than that for the downward flow.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.15 no.5
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• pp.352-359
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• 2003

The present study has been conducted for manufacturing MPCM (microencapsulated phase change material) slurry with in-situ polymerization and proving their applicabilities for tooling system. The surface of MPCM is composed of melamine, while tetradecane, paraffin wax, is centered in the MPCM. The produced capsules are observed by the optical microscope and SEM for superficial shapes. Their thermal properties are measured by DSC. Their size distributions are observed by FA particle analyzer. A narrow size distribution from 1 to 10 ${\mu}{\textrm}{m}$ with 5 ${\mu}{\textrm}{m}$ of average diameter was observed. Melting temperature was 6.7$^{\circ}C$. The durability of MPCM was tested with various types of pump such as centrifugal, peristaltic, and mono pumps. During 10000 cycles the fraction of broken capsules was smaller than 6% for the centrifugal and peristaltic pumps, while bigger value of 8% for the mono pump. A cooling system, which adopted MPCM slurry as a media for transporting cold thermal energy, was designed to investigate the performance of the MPCM. The discharging times of 10 and 20 wt% MPCM slurry were lasted up to 105 and 285 minutes longer, respectively, than the water cooling system.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.1-14
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• 2015

Pork belly(PB) and pork shoulder(PS) parts were tested to find out chemical and physical characteristics and sensory evaluation with various cooking methods such as pan heating, boiling, grilling, steaming, charcoal heating, pan heating and double-layer pan filled with phase change material (PCM) cooking. The moisture contents of steamed PB and PS had higher results of 60.2% and 67.2% than other treatments. The highest results of crude fat contents in PB treatments was charcoal roasting as 33.2% (p<0.05) while grilling resulted the highest at 16.0% in the PS (p<0.05). In the crude protein contents, boiling treatment resulted the lowest at 15.4% while steaming was the highest at 18.9% in PB. Also, crude protein content of grilling treatment was 25.2%, a result significantly higher than in other cooking methods in PS. Heating loss, which has a close relationship with water holding capacity, showed the highest result in the charcoal treatment at 40.18% and 39.68% each in the both of PS and PS. In the result of shear force, the lowest result was oven treatment at $2.76kg/cm^2$ in PB (p<0.05) and double-layer pan heating at $3.67kg/cm^2$ in PS (p<0.05). L value in the color test of boiling treatment showed the highest result of 65.16 and 59.72 in the PB and PS respectively (p<0.05), however it scored the lowest of 2.32 in b value in PB (p<0.05). In the 9 point-scale sensory evaluation, grilling treatment showed the highest result of 7.56 in the overall palatability of PB (p<0.05). However, PS in the pan heating which scored 7.22 was the best result while having the lowest score of 5.88 in the boiling treatment (p<0.05).

• Journal of Energy Engineering
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• v.5 no.2
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• pp.115-122
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• 1996

Heat transfer characteristics of low temperature latent heat storage systems have been examined for the circular finned and unfinned tubes using Na$_2$B$_4$O$\_$7/10H$_2$O as a phase change material. In order to reduce the supercooling of PCM, 3 wt% of Na$_2$B$_4$O$\_$7/10H$_2$O was added as the nucleating agent and 2.2 wt% of acrylic acid sodium sulfate was used as the thickener. The heat storage vessel has dimension of 530 mm height, 74 mm 1.D. and inner heat transfer tube is 480 mm height and 13.5 mm O.D. Water was employed as the heat transfer fluid. During the heat recovery experiment, the heat recovery rate was affected by the flow rates and inlet temperature of heat transfer fluid. The enhancement of heat transfer by fins over the unfinned tube system was found to be negligible in the thin finned tube systems, whereas the heat transfer coefficient in the thick finned tube system is approximately 60% higher than that in the unfinned lobe system. The experimentally determined heat transfer coefficient for the unfinned tube and thick finned tube systems are 150-260 W/㎡$^{\circ}C$ and 230-530 W/㎡$^{\circ}C$, respectively. The fin efficiency based on the heat transfer coefficient and area increased by fins was found to be 0.05 and 0.26 for the thin and the thick finned tube systems.

• Food Science and Preservation
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• v.15 no.1
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• pp.15-20
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• 2008

By considering the storage temperatures of agricultural products, three types of PCMs $(K_1$, $K_2$, $K_3$) were developed to be used in temperature ranges of $0{\sim}5^{\circ}C$, $5{\sim}10^{\circ}C$ and $10{\sim}15^{\circ}C$, $K_1$ PCM for $0{\sim}5^{\circ}C$ was developed by mixture of $C_{14}H_{30}$ and soduim polyacrylate, and $K_2$ PCM for $5{\sim}10^{\circ}C$ and $K_3$ PCM for $10{\sim}15^{\circ}C$ were mixture of $C_{14}H_{30}$, $C_{18}H_{38}$ and soduim polyacrylate with different composition ratio. 'The target temperatures of cold chain system were set at $7^{\circ}C$, $13^{\circ}C$, and $17^{\circ}C$ with $K_{1-3}$, $K_{2-3}$ and $K_{3-1}$ PCMs, respectively. The times to reach the target temperatures in the storage chamber were 21 hours, 18 hours, and 61 hours with $K_1$, $K_2$, and $K_3$ PCMs, respectively. The performances of natural convection type and forced convection of the temperature controlled portable container were analyzed Apples were stored in the portable container of $5^{\circ}C$, and temperatures at surface and center were measured. The initial temperature of the apple was $25^{\circ}C$. The temperatures of apple at the surface and the center were $15^{\circ}C$ and $16^{\circ}C$, respectively, after 5 hours with natural convection type. However, the temperatures at the surface and the center were already reached to $7^{\circ}C$ within 1 hour with forced convection type. The forced convection type showed the better performance and the temperatures of portable container were maintained more than 15 hours.