Experimental heat transfer analysis of the effects of thermophysical properties on PCM at freezing conditions employing Particle Image Velocimetry

Cold chain logistics of fresh produce distribution are facing new challenges owing to the increasing consumer demand, often traveling long distances, and facing temperature variations during storage and distribution stages. Nowadays, solutions for improving food preservation by searching effective energy storage strategies, such as the use of PCM, are capturing more interest. Nevertheless, most studies are focused on organic PCM with ambient temperature melting points analyses. This leaves an important research gap in the experimentation of other types of eutectic materials with melting points below 0 degrees C, something of great interest for food preservation in the refrigeration industry. Velocity vector field and heat transfer via natural convection in a small cavity filled with two different PCM at below 0 degrees C conditions were experimentally investigated employing temperature measurements and Particle Image Velocimetry. In this regard, brine (18.8 wt%) and ethylene glycol -water (EGW) blend (30.5 wt%) PCM with equal melting temperature, but different thermophysical properties, were selected to compare their thermal behavior. It was investigated the effects of thermophysical properties such as density, specific heat capacity, thermal conductivity, and viscosity on melting front, heat transfer and flow patterns through the evaluation of liquid fraction, heat storage, Nu, Gr, Ra, and velocity field. The maximum Nu value for brine was almost the double of that of EGW. Pr values of EGW were in average 1.88 times higher than those of brine. Besides, Gr and Ra values of brine were in average 7.23 and 3.97 higher than those of EGW, respectively.