Document Type


Publication Date

January 1981


Various design concepts for the utilization of the latent heat of Glauber salt at temperatues between 25 degrees C and 50 degrees C were studied. Consideration was given to system economics and what particular heat storage system if perfected would be most cost effective. The problems of limited crystal size and heat transfer into and out of salt crystals is discussed. Crystal size is affected by the degree of agitation the salt solution experiences during the salt cooling process. Consequently, crystal size was moderated in a favorable way by introducing air bubbles at the bottom of the salt container. As the bubbles rise a mixing action occurs which limits crystal size and helps prohibit the accumulation of an anhydrous sudge that settles out of solution in the freezing-thawing process.