An experimental research on energy efficiency of a beverage cooler with the latent heat storage

Mađerić, Damir; Pavković, Branimir; Lenić, Kristian

doi:10.1016/j.applthermaleng.2018.11.026

Cited by 23 publications

(4 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…During this time any changes in ambient temperature can be neglected. Therefore, we 4 It is interesting to mention that the experiment was carried out by a student during her scientific initiation under the supervision of her advisor. This contributes to your academic growth because she learned about the scientific methods and realized how important it is for the construction of knowledge in general.…”

Section: Heat Transfermentioning

confidence: 99%

“…In addition to addressing these issues, our goal is to demonstrate a properly conducted and straightforward experiment, which can offer valuable learning opportunities for introductory physics teachers and students alike 4 . To our knowledge, the experiments mentioned in the literature related to the beverage cooling process are typically more complex project that involve the development of refrigeration systems or other sophisticated devices for cooling drinks and food [4,5]. So, we believe that our experiment is quite novel and interesting, not only from a didactic point of view but also because it involves new experimental results and an intriguing theoretical approach to a thermodynamic analysis of heat transfer.…”

Section: Introductionmentioning

confidence: 97%

See 1 more Smart Citation

A thermodynamic analysis of alternative cooling options for beverages

Costa,

Mata,

Nascimento

et al. 2024

Phys. Educ.

View full text Add to dashboard Cite

The so-called artificial ices are easily found on the market nowadays. They are commercialized with the promise of freezing drinks in general. The advantage over traditional ice is that they do not dilute drinks during the cooling process. These artificial ices come in a variety of forms, including plastic, gel, stone, and metal. In this study, we investigate theoretically and experimentally the effectiveness of these objects in comparison to traditional water ice (ordinary ice). Our findings suggest that artificial ice produced without water provides a less significant cooling effect when compared to those made with water and traditional water ice. Additionally, we observed that the material used to coat the ice has a significant impact on the cooling process and can be selected based on its specific application. We also suggest an experimental parameter that can be used to verify the effectiveness of these objects. Finally, our results are supported by thermodynamic laws.

show abstract

Section: Heat Transfermentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

A thermodynamic analysis of alternative cooling options for beverages

Costa,

Mata,

Nascimento

et al. 2024

Phys. Educ.

View full text Add to dashboard Cite

show abstract

“…A study by Li et al reviewed the positive cold energy storage technology based on Phase Change Materials (PCM) for airconditioning applications [35]; the great potential of using materials with phase change in the range of 7-14°C was confirmed, yet materials observing phase change at lower temperatures for processcooling were not examined in this paper. Mađerić et al investigated the energy efficiency of a beverage cooler with latent heat storage, proving that replacement of thermostatic control with an ice bank relay allowed for energy-saving [36].…”

Section: Reducing Energy Intensity Of Bottled Wine By Improving Energmentioning

confidence: 99%

Characterization of cooling loads in the wine industry and novel seasonal indicator for reliable assessment of energy saving through retrofit of chillers

et al. 2020

View full text Add to dashboard Cite

The food sector is a major consumer of energy and growing efforts are being made in the search for solutions that will guarantee the efficient and sustainable use of energy resources. Among the different sectors, wineries are attracting particular interest due to the continuous growth of the global market and production. Surveys conducted in the winemaking sector have highlighted the importance of performing accurate energy audits and have identified the installation of efficient refrigeration systems as a promising solution in a variety of cases. Unfortunately, the savings achievable by efficient cooling technologies are often estimated using simplified approaches which do not take into consideration the actual operating conditions of the equipment typically variable on seasonal and daily bases. In this paper a novel bottom-up procedure is presented, aimed at developing reliable profiles for refrigeration and airconditioning loads and at assessing the extent to which more efficient chilling units could contribute to reducing electricity consumption. The use of standard Seasonal Energy Efficiency Ratios is critically discussed and a novel customized indicator is proposed. The method is applied to a medium-scale winery producing still red and white wines and sparkling wines, for which only aggregated energy consumption data are available. After deriving detailed load profiles, it is proven that the use of standard seasonal indicators leads to 56.85% and 83.87% overestimation of potential energy savings, respectively, for low and medium temperature cooling energy uses, confirming the importance of adopting seasonal indicators customized on the actual operating conditions of chillers. Keywords Energy saving, wineries, energy audit, cooling load, industrial chillers, seasonal energy efficiency ratio *Revised Manuscript with No Changes Marked Click here to download Revised Manuscript with No Changes Marked: Revised manuscript-clean file.docx strategies based on heat pumps in the food and drink industry. Despite the great research efforts, large margins for improvement of food processing plants still exist. 1.1 Sustainability issues and assessment in wineries Among the food industries, the winemaking sector has been attracting a growing interest due to the high energy intensity of wineries and the consequent concern about their impacts in terms of energy and freshwater consumption, greenhouse gas emissions and production of pollutant residues. In order to assess the sustainability of wine industries, a first step consists of identifying appropriate impact indicators and benchmarks. A study by Martins et al. [6] identified a set of indicators covering the environmental and economic levels of "sustainability". The study compared the sustainability of two Portuguese wines, and a lifecycle analysis allowed the identification of the "winemaking" phase as the most relevant for energy intensity, while the "bottling" phase resulted as the highest contributor to carbon emissions indicator. Gilinsky et al. [7] carried out a comp...

show abstract

“…The fundamental advantage of combining PU foam-MPCM in cold storage is the high storage capacity over a small temperature range and greater energy efficiency. As a result, researchers have looked into incorporating PCM into cold energy storage sectors such as solar power air conditioning systems, 20 supermarket refrigeration, 21 direct application of PCM in cold storage vans, 22 beverage coolers 23 and bottle coolers. 24 The polyacrylic shell material is used in many studies because of its compatibility with organic PCM and paraffin is the material of choice because of its excellent thermal conductivity, availability, cost-effectiveness and appropriate phase change temperature range for cold energy storage applications.…”

Section: Introductionmentioning

confidence: 99%

Development of rigid polyurethane foam incorporating phase change material for a low‐temperature thermal energy storage application

Mahajan

Emmanuel²,

Rao³

et al. 2023

Polymer International

View full text Add to dashboard Cite

Polyurethane (PU) foam is most commonly used in thermal insulation in cold storage applications but it lacks thermal energy storage characteristics. In the present work, a phase change material (PCM) n‐tetradecane is microencapsulated with poly(methyl methacrylate‐co‐methacrylic acid) using oil‐in‐water emulsion polymerization followed by incorporation into the PU foam formulation to fabricate composite foam. The purpose of the study was to combine thermal insulation along with thermal energy storage characteristics into PU foam. The phase change enthalpy of PU foam was improved from 22.43 to 55.46 J g−1 by changing the microcapsule loading fraction from 10% to 30%. The composite PU foam exhibits good thermal reliability even after 100 thermal cycling tests. The morphological observation confirms a decrease in cell size while increasing the microcapsule content. It is found that microcapsule addition has no effect on the thermal stability of PU foam. A prototype has been fabricated and tested, showing an enhancement in the thermal energy storage capacity of PU composite foam. This performance makes this PU‐PCM system feasible for cold energy storage applications. © 2022 Society of Industrial Chemistry.

show abstract

An experimental research on energy efficiency of a beverage cooler with the latent heat storage

Cited by 23 publications

References 17 publications

A thermodynamic analysis of alternative cooling options for beverages

A thermodynamic analysis of alternative cooling options for beverages

Characterization of cooling loads in the wine industry and novel seasonal indicator for reliable assessment of energy saving through retrofit of chillers

Development of rigid polyurethane foam incorporating phase change material for a low‐temperature thermal energy storage application

Contact Info

Product

Resources

About