This work presents an experimental study of thermal energy storage by use of PCM. The aim of the study was to establish the influence of different inlet temperature of heat transfer fluid (HTF) and different Reynolds number of HTF on intensity of charging process. The PCM used in this study was stearic acid and water was used as HTF. A copper helical coil mounted in cylindrical container served as a heat transfer surface.

Ensuring the stability is a key issue to be solved for the technical application of nanocomposites. In this work, fatty acid P1801 served as base phase change material (PCM)P1801, and its main ingredients are palmitic acid (58%) and stearic acid (38%). Titania (TiO2) and alumina (Al2O3) with mass concentrations of 1% and 5% were selected as nanoparticles, while polyvinylpyrrolidone (PVP) or oleic acid (OA) with mass concentrations...

In present study was showed the results of research the stability of nanoPCMs in terms of types and concentrations of surfactant used. For stearic acid has been added PVP or oleic acid in concentrations of 0%, 5% and 10%. Nanoparticles TiO2 and Al-2O3 in concentration of 1% were chosen to be researched in this test. The mixing of nanocomposites has been done in an ultrasonic scrubber in which the samples were placed for 45 mins....

Although there are many methods and instruments for measuring viscosity, it is still difficult to determine a reliable value of the dynamic viscosity of complex chemicals such as paraffins and fatty acids. This is due to the complex and heterogeneous structure of these compounds in the case of commercial products. On the other hand, the measuring instrument should be selected very carefully, including its measuring principle and...

An elaboration of taste sensor for discrimination of different food products is of great importance for food industry. Potentiometric taste sensor containing ion selective electrodes with lipid/polymer membranes has already been applied commercially in food industry. However, time-consuming and demanding preconditioning method of ions selective electrodes as well as maintenance of electrodes’ bodies are disadvantages of this taste...