论文标题
太阳能储能和农村烹饪应用的选定油热性能的实验研究
Experimental Investigation of Thermal Performance for Selected Oils for Solar Thermal Energy Storage and Rural Cooking Application
论文作者
论文摘要
已经对乌干达当地可用油的热性能进行了实验研究，以确定其适合传热和太阳能热能储能。在研究中使用了当地植物油和贝壳热B的葵花籽油和棕榈油，在当地行业中通常用作传热液。将油在绝缘水箱中加热，直到达到烟点接近其烟点的温度，然后停止加热。在冷却过程中，记录了储罐温度24小时。第二次体验涉及在无泵的无助的情况下，在自行量系统中充电油。据观察，与棕榈油和ThermiaB相比，植物油的热量比Thermia B的热量更快。向日葵油保留了更长的热量。向日葵储存的总能量同样高于棕榈油，而Thermia B的储存最少。结果表明，葵花籽油是最适合太阳热储存和传热的油。
The thermal performance of locally available oils in Uganda have been experimentally investigated to determine their suitability for heat transfer and solar thermal energy storage. Sunflower oil and palm oil, both local vegetable vegetable oils and Shell thermia B, commonly used in the local industries as a heat transfer fluid were used in the study. The oils were heated in an insulated tank until temperatures close to their smoke points were attained and then heating was stopped; the tank temperature was recorded for 24 hours during the cooling. The second experiement involved charging the oil in a self-circulating system without the aid of a pump. It was observed that the vegetable oils gained heat faster than thermia B. Sunflower oil retained heat for a longer period compared to palm oil and thermia B. The total amount energy stored by sunflower was equally higher than palm oil while thermia B had the least energy stored. The results show that sunflower oil is the most suitable oil for solar thermal storage and heat transfer.
