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Study of thermal properties of sucrose
Pecháčková, Kateřina ; Lucie, Trhlíková (referee) ; Zmeškal, Oldřich (advisor)
This work is focused on the study of thermal properties of materials that are used for accumulating heat on the basis of phase transition. These are mainly sugar alcohols (mannitol, erythritol) or carbohydrates (glucose) respectively. Thermal properties, thermal in particular, and thermal conductivity and specific heat capacity were measured in a wide range of temperatures comprising of the transformation from the solid to the liquid phase in the entire volume of substance. To study the temperature dependence of thermal properties, transient methods were used, that allow to determine the diffusion and relaxation time, thermal absorption coefficient and a parameter characterizing the properties of resources based on the fractal model of heat transfer (shape and the heating of the sample). Thermal parameters were determined from those values for defined ideal heat source (planar) and defined ideal heating (leap). There are results of three sucrose samples produced in the Opava refinery (unrefined, refined, clean). Differences in their thermal properties were studied. In addition, thermal properties of a pure solution (commercial) of sugar in distilled water at different concentrations were studied (1:1, 3:1, 1:3). The results presented in this thesis may be used to more efficient use of thermal energy in heating of dwellings, both with the use of solutions, which have a higher heat capacity than water and also with the use of phase transformation.
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Study of thermal properties of sucrose
Pecháčková, Kateřina ; Lucie, Trhlíková (referee) ; Zmeškal, Oldřich (advisor)
This work is focused on the study of thermal properties of materials that are used for accumulating heat on the basis of phase transition. These are mainly sugar alcohols (mannitol, erythritol) or carbohydrates (glucose) respectively. Thermal properties, thermal in particular, and thermal conductivity and specific heat capacity were measured in a wide range of temperatures comprising of the transformation from the solid to the liquid phase in the entire volume of substance. To study the temperature dependence of thermal properties, transient methods were used, that allow to determine the diffusion and relaxation time, thermal absorption coefficient and a parameter characterizing the properties of resources based on the fractal model of heat transfer (shape and the heating of the sample). Thermal parameters were determined from those values for defined ideal heat source (planar) and defined ideal heating (leap). There are results of three sucrose samples produced in the Opava refinery (unrefined, refined, clean). Differences in their thermal properties were studied. In addition, thermal properties of a pure solution (commercial) of sugar in distilled water at different concentrations were studied (1:1, 3:1, 1:3). The results presented in this thesis may be used to more efficient use of thermal energy in heating of dwellings, both with the use of solutions, which have a higher heat capacity than water and also with the use of phase transformation.
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