Thermal–electrical–hydraulic properties of AlO–SiO hybrid nanofluids for advanced PEM fuel cell thermal management
Journal of Thermal Analysis and Calorimetry, ISSN: 1588-2926, Vol: 143, Issue: 2, Page: 1555-1567
2021
- 34Citations
- 55Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Article Description
Hybrid nanofluid is a new revolutionized cooling liquid with improved thermo-physical properties as compared to conventional coolant. This paper presents the feasibility of hybrid AlO–SiO nanofluids as an advanced coolant for PEM fuel cell application in terms of thermal–electrical–hydraulic thermo-physical properties. Nine mixture ratios of AlO–SiO were used in this experiment, ranging from 10:90 to 90:10 mixture ratios. The result demonstrated that both thermal conductivity and electrical conductivity decreased as the percentage of AlO was increased in the mixture. In contrast, the dynamic viscosity property increased as the AlO percentage ratio was increased. In summary, property enhancement ratio (PER) of thermo-hydraulic (PER) and thermo-electrical (PER) was established. Both PER and PER analyses favor 10:90 ratio of AlO–SiO hybrid as the most feasible ratio for the implementation in PEMFC. This is due to the dominant effect of thermal over viscosity and electrical conductivity.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85083966068&origin=inward; http://dx.doi.org/10.1007/s10973-020-09695-8; https://link.springer.com/10.1007/s10973-020-09695-8; https://link.springer.com/content/pdf/10.1007/s10973-020-09695-8.pdf; https://link.springer.com/article/10.1007/s10973-020-09695-8/fulltext.html; https://dx.doi.org/10.1007/s10973-020-09695-8; https://link.springer.com/article/10.1007/s10973-020-09695-8
Springer Science and Business Media LLC
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