食品保鲜用PCM过冷度调节实验研究  

Experimental Study on the Degree of Supercooling of PCM

作　　者：刘翠娜[1] 张双喜[1] 周恒勤 许冬梅[1] 李美芹[1] 

机构地区：[1]青岛理工大学,山东青岛266033 [2]青岛建设集团公司,山东青岛266000

出　　处：《当代化工》2010年第6期651-654,共4页Contemporary Chemical Industry

摘　　要：通过对原PCM进行T-t实验测试,发现该试剂过冷度偏大,严格限制了冷冻环境,针对此问题,分别添加不同比例的成核剂,进行T-t实验测试并对结果进行理论分析,发现乙二醇和SiO2的添加不仅对PCM过冷度具有调节作用,而且还会影响Onset温度和相变潜热等PCM的性能参数,2种成核剂恰当比例的添加会在降低PCM过冷度的同时提高PCM的综合性能。Based on the T-t experiment of PCM,it’s found that the degree of supercooling is a little bigger,which limits environmental temperature.On account of this problem,nucleators with different proportions were added,T-t experiment was carried out and the result data were analyzesd.The results show that addition of ethylene glycol and sio2 can not only adjust the degree of supercooling of PCM,but also affect Onset temperature and latent heat of phase change.The two nucleators with appropriate proportion can be effective to reduce the degree of supercooling of PCM and to improve the PCM comprehensive performance.

关 键 词：PCM 过冷 成核剂 T-t实验 

分 类 号：TK124[动力工程及工程热物理—工程热物理]