Open AccessThermal Properties of Beef Tallow/Coconut Oil Bio PCM Using T-History Method for Wall Building Applications
Author(s) -
Razali Thaib,
Muhammad Amin,
Hamdani Umar
Publication year - 2019
Publication title -
european journal of engineering and technology research
Language(s) - English
Resource type - Journals
ISSN - 2736-576X
DOI - 10.24018/ejeng.2019.4.11.1627
Subject(s) - tallow , coconut oil , differential scanning calorimetry , supercooling , materials science , phase change material , melting temperature , food science , thermal , chemistry , composite material , thermodynamics , physics
Thermal energy storage using Phase Change Materials (PCM) is now widely applied to wall buildings. In general, PCM which is used for applications on building walls is organic PCM and has temperature range from 0? to 65oC. Beef tallow and coconut oil is a type of organic PCM known as Bio PCM needs to characterize by using the T-History Method. The T-History method is more accurate than Differential Scanning Calorimetry (DSC) and Differential Thermal Analysis (DTA). This study aimed to determine the thermal properties of beef tallow/coconut oil PCM using the T-History method. The beef tallow and coconut oil as bio PCM material was used in this study with the variation are respectively: 100%, 70+30%, 60+40%, and 50+50%. Tests are carried out using the T-History method. From the results of testing and analysis obtained supercooling temperature, melting temperature, specific heat, and latent heat for bio PCM beef tallow/coconut oil. The effect of adding coconut oil mixture to beef tallow caused a decrease in melting temperature and supercooling temperature, while the specific heat and latent heat of bio PCM of beef tallow/coconut oil ranged from 2.96-2.19 kJ/kg.? and 101.05-72.32 kJ/kg. The result obtained that this bio PCM material of cow beef tallow/coconut oil can apply, as additional material in wall building applications.