Experimental Investigation of Thermal Performance for Selected Oils for Solar Thermal Energy Storage and Rural Cooking Application

TL;DR

This study experimentally compares the thermal performance of local Ugandan oils and a commercial heat transfer fluid to identify the most suitable for solar thermal energy storage and rural cooking applications.

Contribution

It provides empirical data on the thermal behavior of local oils versus commercial fluids for solar energy storage in rural settings.

Findings

Sunflower oil heats faster than other oils.

Sunflower oil retains heat longer than palm oil and thermia B.

Sunflower oil stores the most energy among tested oils.

Abstract

The thermal performance of locally available oils in Uganda have been experimentally investigated to determine their suitability for heat transfer and solar thermal energy storage. Sunflower oil and palm oil, both local vegetable vegetable oils and Shell thermia B, commonly used in the local industries as a heat transfer fluid were used in the study. The oils were heated in an insulated tank until temperatures close to their smoke points were attained and then heating was stopped; the tank temperature was recorded for 24 hours during the cooling. The second experiement involved charging the oil in a self-circulating system without the aid of a pump. It was observed that the vegetable oils gained heat faster than thermia B. Sunflower oil retained heat for a longer period compared to palm oil and thermia B. The total amount energy stored by sunflower was equally higher than palm oil while thermia B had the least energy stored. The results show that sunflower oil is the most suitable oil for solar thermal storage and heat transfer.