Molecular dynamics study on phase change properties and their nano-mechanism of sugar alcohols: Melting and latent heat

潜热 聚变焓 材料科学 分子动力学 热力学 氢键 赤藓糖醇 糖醇 熔点 相变 化学工程 化学物理 化学 有机化学 计算化学 分子 复合材料 物理 工程类 食品科学
作者
Shukai Cheng,Donatas Surblys,Taku Ohara
出处
期刊:International Journal of Heat and Mass Transfer [Elsevier BV]
卷期号:234: 126104-126104 被引量:8
标识
DOI:10.1016/j.ijheatmasstransfer.2024.126104
摘要

Sugar alcohol phase change materials have gained considerable attention for heat storage in recent years owing to their higher thermal conductivity and larger latent heat compared to traditional paraffin materials. However, knowledge about the reason of large latent heat and latent heat difference among diverse sugar alcohols as well as the mechanism of melting process remains elusive. In this study, molecular dynamics simulation was employed to investigate the melting process and latent heat of four sugar alcohols (glycerol, erythritol, arabinitol, and mannitol). Melting points and latent heat of fusion were determined first, different melting temperatures were observed under different one-dimensional heat conduction directions in several sugar alcohols. It was found that the strength of intermolecular interactions within molecular crystal layers has a positive correlation with the anisotropic melting tendencies, which can be more intuitively reflected by the difference in the number of hydrogen bonds within the molecular layers. In addition, the decomposition of the latent heat of fusion revealed that the latent heat is mainly composed of van der Waals and Coulombic contributions, where the interaction between hydroxyl groups accounts for a major part. Hydrogen bond analysis demonstrated that the latent heat of fusion is partly due to the breakage of hydrogen bonds during the phase transition of melting. It was also noted that the differences in the hydrogen bonding lifetimes between different sugar alcohols may be related to the magnitude of latent heat of fusion. Erythritol and mannitol which coincidentally happened to have an even number of carbon atoms can fulfill the properties of better PCMs compared to glycerol and arabinitol, which have an odd number of carbons. Those results will pave the way for better design optimization and performance evaluation of sugar alcohols as phase change materials.
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