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Ultrafine lauric-myristic acid eutectic/poly (meta-phenylene isophthalamide) form-stable phase change fibers for thermal energy storage by electrospinning

机译:月桂-肉豆蔻酸共晶/聚(间亚苯基间苯二甲酰胺)形状稳定的相变纤维,用于通过静电纺丝储热

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Ultrafine lauric-myristic acid binary eutectic/poly (meta-phenylene isophthalamide) (i.e. LA-MA/PMIA) phase change fibers are successfully fabricated by electrospinning. The effects of fatty acid content and applied voltage on fiber morphology are discussed. SEM analysis indicates that the composite fiber morphology varies with different experimental conditions. The flying fiber jets influenced by these parameters are particularly important for fabricating ultrafine fibers with desired morphology. The structure of the prepared fibers is also characterized by cross-section and TEM observations. Spatial networks with multi-channel reservoirs inside are considered to be effective in preventing the leakage and volatilization of fatty acids during thermal exchange processes. Besides, the heat capacities and pyrolysis properties of the composite fibers are also investigated. A first fronted and later returned melting temperature is observed. Experimental results show that the enthalpy of the composite fibers increases gradually with increasing fatty acid content. Although the prepared fibers suffer an obvious decline in heat capacity after water treatment, good thermal stability and heat storage performance still remain. By intelligent combination of fatty acids and PMIA with high thermal resistance, the prepared composite fibers are expected to have superior integrated performance and broad range of applications. (C) 2016 Elsevier Ltd. All rights reserved.
机译:通过电纺成功地制备了超细的月桂酸-肉豆蔻酸二元共晶/聚(间亚苯基间苯二甲酰胺)(即LA-MA / PMIA)相变纤维。讨论了脂肪酸含量和施加电压对纤维形态的影响。 SEM分析表明,复合纤维的形貌随实验条件的变化而变化。受这些参数影响的飞行纤维射流对于制造具有所需形态的超细纤维尤为重要。制备的纤维的结构还通过横截面和TEM观察来表征。内部具有多通道储器的空间网络被认为可有效防止脂肪酸在热交换过程中的泄漏和挥发。此外,还研究了复合纤维的热容量和热解性能。观察到第一个前沿和随后返回的熔化温度。实验结果表明,复合纤维的焓值随脂肪酸含量的增加而逐渐增加。尽管所制备的纤维在水处理后热容量明显下降,但是仍然保持良好的热稳定性和储热性能。通过脂肪酸和PMIA的智能组合以及高耐热性,所制备的复合纤维有望具有优异的综合性能和广泛的应用范围。 (C)2016 Elsevier Ltd.保留所有权利。

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