Comparative effectiveness of different phase change materials to improve cooling performance of heat sinks for electronic devices

Ahmad Hasan, Hassan Hejase, Shaimaa Abdelbaqi, Ali Assi, Mohammed O. Hamdan

Research output: Contribution to journalArticlepeer-review

30 Citations (Scopus)

Abstract

This paper thermo-physically characterizes salt hydrate, paraffin wax and milk fat as phase change materials (PCMs). The three PCMs are compared in terms of improving heat sink (HS) performance for cooling electronic packaging. An experimental study is carried out on commercially available finned HS with and without PCM under natural ventilation (NV) and forced ventilation (FV) at different heat loads (4 W to 10 W). The results indicate that integration of all of the PCMs into the HS improves its cooling performance; however, milk fat lags behind the other two PCMs in terms of cooling produced. A three-dimensional pressure-based conjugate heat transfer model has been developed and validated with experimental results. The model predicts the parametric influence of PCM melting range, thermal conductivity and density on HS thermal management performance. The HS cooling performance improves with increased density and conductivity while it deteriorates with the wider melting range of the PCMs.

Original languageEnglish
Article number226
JournalApplied Sciences (Switzerland)
Volume6
Issue number9
DOIs
Publication statusPublished - Aug 26 2016

Keywords

  • Calcium chloride hexahydrate
  • Cooling
  • Electronic packaging
  • Milk fat
  • Paraffin wax
  • Phase change material

ASJC Scopus subject areas

  • Materials Science(all)
  • Instrumentation
  • Engineering(all)
  • Process Chemistry and Technology
  • Computer Science Applications
  • Fluid Flow and Transfer Processes

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