Thermal Properties of Beef Tallow/Coconut Oil Bio PCM Using T-History Method for Wall Building Applications
Muhammad Amin (a*), Hamdani (b), Fazri(a), Razali Thaib (b)
a) Department of Mechanical Engineering, Universitas Samudra, Kota Langsa, 24416, Indonesia
b) Department of Mechanical Engineering, University of Syiah Kuala, Banda Aceh, 23111, Indonesia
Abstract
Thermal energy storage using Phase Change Materials (PCM) is now widely applied to wall builds. Generally, PCM used for applications on walls building has a melting point of 0-65 oC. 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 DSC. 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 used in this study with the variation is 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.oC 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.
Keywords: Thermal properties, Beef tallow/coconut oil, T-History method, Phase change material (PCM)
Topic: Mechanical Engineering