Rahul Chandel, Shyam Singh Chandel, Deo Prasad, Ram Prakash Dwivedi
The integrated photovoltaic-thermoelectric cooling systems (PV-TECS) can be used to enhance the performance and life expectancy of commercial PV power plants for sustainable power generation. The objective of the study is to assess the efficacy of PV-TECS to address these concerns. In this study, computational fluid dynamics/finite element method analysis and experimental investigation of photovoltaic micro-modules (PVMM-2) with a thermoelectric cooling system and a reference system without it (PVMM-1), is carried out under real outdoor conditions. The logged data and infrared thermal imaging analysis results show that thermoelectric cooling is very effective in maintaining a consistent PV back temperature difference of 18.24°C between PVMM-2 and the reference system, even reaching subzero temperature when the reference module operates close to 60°C. The simulated results are found to be in close agreement with the experimental results (R2 values of 0.83 and 0.94) which allows accurate prediction of system performance under actual solar loading conditions. Further analysis shows that PV-TECS can be effectively used in photovoltaic power plants for efficiency enhancement with a gain in the range of 1%–22% for a monocrystalline PV module depending on location and type of integration. The study is of interest for further research to develop industrial applications.
{"title":"A comprehensive analysis of photovoltaic panel integrated thermoelectric cooling system for enhanced power generation","authors":"Rahul Chandel, Shyam Singh Chandel, Deo Prasad, Ram Prakash Dwivedi","doi":"10.1002/appl.202400100","DOIUrl":"https://doi.org/10.1002/appl.202400100","url":null,"abstract":"<p>The integrated photovoltaic-thermoelectric cooling systems (PV-TECS) can be used to enhance the performance and life expectancy of commercial PV power plants for sustainable power generation. The objective of the study is to assess the efficacy of PV-TECS to address these concerns. In this study, computational fluid dynamics/finite element method analysis and experimental investigation of photovoltaic micro-modules (PVMM-2) with a thermoelectric cooling system and a reference system without it (PVMM-1), is carried out under real outdoor conditions. The logged data and infrared thermal imaging analysis results show that thermoelectric cooling is very effective in maintaining a consistent PV back temperature difference of 18.24°C between PVMM-2 and the reference system, even reaching subzero temperature when the reference module operates close to 60°C. The simulated results are found to be in close agreement with the experimental results (<i>R</i><sup>2</sup> values of 0.83 and 0.94) which allows accurate prediction of system performance under actual solar loading conditions. Further analysis shows that PV-TECS can be effectively used in photovoltaic power plants for efficiency enhancement with a gain in the range of 1%–22% for a monocrystalline PV module depending on location and type of integration. The study is of interest for further research to develop industrial applications.</p>","PeriodicalId":100109,"journal":{"name":"Applied Research","volume":"3 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/appl.202400100","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142764402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
African horned melon (AHM) (Cucumis metuliferus), indigenous to Kenya. It contains high polyphenol and antioxidant content, yet remains underutilized in food products. This study sought to increase the utilization of AHM by developing a supplemented milk product and evaluating the effects of sundried AHM powder on the physicochemical and sensory properties of the fermented milk product. The fermented milk was supplemented with three different forms of AHM powder: whole fruit, peel, and seed, at concentrations of 0.5%, 0.7%, and 1% w/v. Physicochemical parameters such as pH, total titratable acidity (TTA), syneresis, texture, and viscosity were measured, alongside sensory acceptability assessments. Statistical analysis demonstrated significant differences (p < 0.05) in physicochemical and sensory properties between the control (did not contain AHM) and supplemented samples, particularly at higher concentrations and extended storage periods. The inclusion of AHM powder markedly influenced the fermented milk's properties, with increased TTA and syneresis in samples with higher melon powder concentrations. TTA ranged between 0.32% and 0.46% among all samples during storage which were comparatively higher than the recommended values for fermented milk products at 0.3%. pH findings range was 4.22 and 4.58. The pH range between 4.2 and 4.6 is recommended by FDA for fermented milk. Syneresis were between 2% and 13%. Texture was between 1.24 and 3.95 N. Viscosity was between 1.67 and 3.87 cP. Sensory scores ranged from 8.00 to 2.67 during storage. Fruit seed powder (FSP1) recorded the lowest amount of pH. Control maintained a higher score in the sensory attributes.
{"title":"Physicochemical and sensory properties of fermented milk supplemented with sundried African horned melon","authors":"Brenda Micheni, Eddy Owaga, Beatrice Mugendi","doi":"10.1002/appl.202400102","DOIUrl":"https://doi.org/10.1002/appl.202400102","url":null,"abstract":"<p>African horned melon (AHM) (<i>Cucumis metuliferus</i>), indigenous to Kenya. It contains high polyphenol and antioxidant content, yet remains underutilized in food products. This study sought to increase the utilization of AHM by developing a supplemented milk product and evaluating the effects of sundried AHM powder on the physicochemical and sensory properties of the fermented milk product. The fermented milk was supplemented with three different forms of AHM powder: whole fruit, peel, and seed, at concentrations of 0.5%, 0.7%, and 1% w/v. Physicochemical parameters such as pH, total titratable acidity (TTA), syneresis, texture, and viscosity were measured, alongside sensory acceptability assessments. Statistical analysis demonstrated significant differences (<i>p</i> < 0.05) in physicochemical and sensory properties between the control (did not contain AHM) and supplemented samples, particularly at higher concentrations and extended storage periods. The inclusion of AHM powder markedly influenced the fermented milk's properties, with increased TTA and syneresis in samples with higher melon powder concentrations. TTA ranged between 0.32% and 0.46% among all samples during storage which were comparatively higher than the recommended values for fermented milk products at 0.3%. pH findings range was 4.22 and 4.58. The pH range between 4.2 and 4.6 is recommended by FDA for fermented milk. Syneresis were between 2% and 13%. Texture was between 1.24 and 3.95 N. Viscosity was between 1.67 and 3.87 cP. Sensory scores ranged from 8.00 to 2.67 during storage. Fruit seed powder (FSP1) recorded the lowest amount of pH. Control maintained a higher score in the sensory attributes.</p>","PeriodicalId":100109,"journal":{"name":"Applied Research","volume":"3 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/appl.202400102","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142764101","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}