The effect of additives on the speed of the crystallization front of xylitol with various degrees of supercooling

A. Seppälä (Corresponding Author), A. Meriläinen, Lisa Wikström, Pertti Kauranen

Research output: Contribution to journalArticleScientificpeer-review

17 Citations (Scopus)

Abstract

Some liquids can be kept in a supercooled or supersaturated metastable state for substantially long periods. Such liquids can be applied as long-term heat storage where the latent heat can be released when needed. As xylitol possesses a relatively high value of latent heat and as it can be easily supercooled, it has promising properties for this application. However, the speed of the crystallization of xylitol is low, leading to a low release rate of latent heat.

Several additives have been experimentally tested for the purpose of accelerating the crystallization speed. The effect of the additives on the latent heat, on the melting temperatures, and on the long-term durability of the supercooled state was also measured.

The highest speeds of the crystallization front, at a temperature of 22 °C, were achieved with methanol as an additive leading to speeds 33 times higher in vertical experiments and in 170 times higher in horizontal ones than with pure xylitol. The improved speed of the crystallization front is mostly caused by the methanol flow currents generated as a result of the separation of methanol during crystallization, and to a lesser extent, as a result of the increase in the speed of the growth of the crystals.
Original languageEnglish
Pages (from-to)523-527
Number of pages5
JournalExperimental Thermal and Fluid Science
Volume34
Issue number5
DOIs
Publication statusPublished - 2010
MoE publication typeA1 Journal article-refereed

Fingerprint

Xylitol
Supercooling
Crystallization
Latent heat
Methanol
Heat storage
Liquids
Melting point
Durability
Crystals

Keywords

  • Crystallization
  • Heat storage
  • Supercooling
  • Xylitol

Cite this

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title = "The effect of additives on the speed of the crystallization front of xylitol with various degrees of supercooling",
abstract = "Some liquids can be kept in a supercooled or supersaturated metastable state for substantially long periods. Such liquids can be applied as long-term heat storage where the latent heat can be released when needed. As xylitol possesses a relatively high value of latent heat and as it can be easily supercooled, it has promising properties for this application. However, the speed of the crystallization of xylitol is low, leading to a low release rate of latent heat.Several additives have been experimentally tested for the purpose of accelerating the crystallization speed. The effect of the additives on the latent heat, on the melting temperatures, and on the long-term durability of the supercooled state was also measured.The highest speeds of the crystallization front, at a temperature of 22 °C, were achieved with methanol as an additive leading to speeds 33 times higher in vertical experiments and in 170 times higher in horizontal ones than with pure xylitol. The improved speed of the crystallization front is mostly caused by the methanol flow currents generated as a result of the separation of methanol during crystallization, and to a lesser extent, as a result of the increase in the speed of the growth of the crystals.",
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The effect of additives on the speed of the crystallization front of xylitol with various degrees of supercooling. / Seppälä, A. (Corresponding Author); Meriläinen, A.; Wikström, Lisa; Kauranen, Pertti.

In: Experimental Thermal and Fluid Science, Vol. 34, No. 5, 2010, p. 523-527.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - The effect of additives on the speed of the crystallization front of xylitol with various degrees of supercooling

AU - Seppälä, A.

AU - Meriläinen, A.

AU - Wikström, Lisa

AU - Kauranen, Pertti

PY - 2010

Y1 - 2010

N2 - Some liquids can be kept in a supercooled or supersaturated metastable state for substantially long periods. Such liquids can be applied as long-term heat storage where the latent heat can be released when needed. As xylitol possesses a relatively high value of latent heat and as it can be easily supercooled, it has promising properties for this application. However, the speed of the crystallization of xylitol is low, leading to a low release rate of latent heat.Several additives have been experimentally tested for the purpose of accelerating the crystallization speed. The effect of the additives on the latent heat, on the melting temperatures, and on the long-term durability of the supercooled state was also measured.The highest speeds of the crystallization front, at a temperature of 22 °C, were achieved with methanol as an additive leading to speeds 33 times higher in vertical experiments and in 170 times higher in horizontal ones than with pure xylitol. The improved speed of the crystallization front is mostly caused by the methanol flow currents generated as a result of the separation of methanol during crystallization, and to a lesser extent, as a result of the increase in the speed of the growth of the crystals.

AB - Some liquids can be kept in a supercooled or supersaturated metastable state for substantially long periods. Such liquids can be applied as long-term heat storage where the latent heat can be released when needed. As xylitol possesses a relatively high value of latent heat and as it can be easily supercooled, it has promising properties for this application. However, the speed of the crystallization of xylitol is low, leading to a low release rate of latent heat.Several additives have been experimentally tested for the purpose of accelerating the crystallization speed. The effect of the additives on the latent heat, on the melting temperatures, and on the long-term durability of the supercooled state was also measured.The highest speeds of the crystallization front, at a temperature of 22 °C, were achieved with methanol as an additive leading to speeds 33 times higher in vertical experiments and in 170 times higher in horizontal ones than with pure xylitol. The improved speed of the crystallization front is mostly caused by the methanol flow currents generated as a result of the separation of methanol during crystallization, and to a lesser extent, as a result of the increase in the speed of the growth of the crystals.

KW - Crystallization

KW - Heat storage

KW - Supercooling

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JO - Experimental Thermal and Fluid Science

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SN - 0894-1777

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