Cai YB, Ke HZ, et al. (2011) Effects of nano-SiO(2) on morphology, thermal energy storage, thermal stability, and combustion properties of electrospun lauric acid/PET ultrafine composite fibers as form-stable phase change materials. Applied Energy 88(6), 2106-2112. [In English]
Web link: http://dx.doi.org/10.1016/j.apenergy.2010.12.071
Keywords:
Form-stable phase change materials, Electrospinning, LA/PET composite, fibers, Nano-SiO(2), Morphology, Thermal energy storage, glycol/cellulose acetate composite, carbon-fibers, nanofibers, polymer, fabrication, membranes, graphite, blends, pcm
Abstract: The ultrafine composite fibers consisting of lauric acid (LA). polyethylene terephthalate (PET), and silica nanoparticles (nano-SiO(2)) were prepared through the materials processing technique of electrospinning as an innovative type of form-stable phase change materials (PCMs). The effects of nano-SiO(2) on morphology, thermal energy storage, thermal stability, and combustion properties of electrospun LA/PET/SiO(2) composite fibers were studied. SEM images revealed that the LA/PET/SiO(2) composite fibers with nano-SiO(2) possessed desired morphologies with reduced average fiber diameters as compared to the LA/PET fibers without nano-SiO(2). DSC measurements indicated that the amount of nano-SiO(2) in the fibers had an influence on the crystallization of LA. and played an important role on the heat enthalpies of the composite fibers, while it had no appreciable effect on the phase change temperatures. TGA results suggested that the incorporation of nano-SiO(2) increased the onset thermal degradation temperature, maximum weight loss temperature, and charred residue at 700 degrees C of the composite fibers, indicating the improved thermal stability of the fibers. MCC tests showed that the heat resistance effect and/or barrier property generated by nano-SiO(2) resulted in an increase of initial combustion temperature and a decrease of the heat release rate for the electrospun ultrafine composite fibers. (c) 2011 Elsevier Ltd. All rights reserved.
