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.