TY  - JOUR
A1  - Heinze, D.
A1  - Mang, Thomas
A1  - Popescu, C.
A1  - Weichold, O.
T1  - Effect of side chain length and degree of polymerization on the decomposition and crystallization behaviour of chlorinated poly(vinyl ester) oligomers
JF  - Thermochimica Acta
N2  - Four members of a homologous series of chlorinated poly(vinyl ester) oligomers CCl₃–(CH₂CH (OCO(CH₂)ₘCH₃))ₙ–Cl with degrees of polymerization of 10 and 20 were prepared by telomerisation using carbon tetrachloride. The number of side chain carbon atoms ranges from 2 (poly(vinyl acetate) to 18 (poly(vinyl stearate)). The effect of the n-alkyl side chain length and of the degree of polymerization on the thermal stability and crystallization behaviour of the synthesized compounds was investigated.

All oligomers degrade in two major steps by first losing HCl and side chains with subsequent breakdown of the backbone. The members with short side chains, up to poly(vinyl octanoate), are amorphous and show internal plasticization, whereas those with high number of side chain carbon atoms are semi-crystalline due to side-chain crystallization. A better packing for poly(vinyl stearate) is also noticeable. The glass transition and melting temperatures as well as the onset temperature of decomposition are influenced to a larger extent by the side chain length than by the degree of polymerization. Thermal stability is improved if both the size and number of side chains increase, but only a long side chain causes a significant increase of the resistance to degradation. This results in a stabilization of PVAc so that oligomers from poly(vinyl octanoate) on are stable under atmospheric conditions. Thus, the way to design stable, chlorinated PVEs oligomers is to use a long n-alkyl side chain.
Y1  - 2016
U6  - http://dx.doi.org/10.1016/j.tca.2016.05.015
SN  - 0040-6031 (electronic)
VL  - 637
SP  - 143
EP  - 153
PB  - Elsevier
CY  - Amsterdam
ER  - 
TY  - JOUR
A1  - Breuer, Lars
A1  - Mang, Thomas
A1  - Schöning, Michael Josef
A1  - Thoelen, Ronald
A1  - Wagner, Torsten
T1  - Investigation of the spatial resolution of a laser-based stimulation process for light-addressable hydrogels with incorporated graphene oxide by means of IR thermography
JF  - Sensors and Actuators A: Physical
Y1  - 2017
U6  - http://dx.doi.org/10.1016/j.sna.2017.11.031
SN  - 0924-4247
VL  - 268
SP  - 126
EP  - 132
PB  - Elsevier
CY  - Amsterdam
ER  - 
TY  - JOUR
A1  - Delaittre, Guillaume
T1  - Telechelic Poly(2-Oxazoline)s
JF  - European Polymer Journal
Y1  - 2019
U6  - http://dx.doi.org/10.1016/j.eurpolymj.2019.109281
SN  - 0014-3057
IS  - In Press, Journal Pre-proof, 109281
PB  - Elsevier
CY  - Amsterdam
ER  - 
TY  - JOUR
A1  - El Moussaoui, Noureddine
A1  - Talbi, Sofian
A1  - Atmane, Ilyas
A1  - Kassmi, Khalil
A1  - Schwarzer, Klemens
A1  - Chayeb, Hamid
A1  - Bachiri, Najib
T1  - Feasibility of a new design of a Parabolic Trough Solar Thermal Cooker (PSTC)
JF  - Solar Energy
N2  - In this article, we describe the structure, the functioning, and the tests of parabolic trough solar thermal cooker (PSTC). This oven is designed to meet the needs of rural residents, including Urban, which requires stable cooking temperatures above 200 °C. The cooking by this cooker is based on the concentration of the sun's rays on a glass vacuum tube and heating of the oil circulate in a big tube, located inside the glass tube. Through two small tubes, associated with large tube, the heated oil, rise and heats the pot of cooking pot containing the food to be cooked (capacity of 5 kg). This cooker is designed in Germany and extensively tested in Morocco for use by the inhabitants who use wood from forests.

During a sunny day, having a maximum solar radiation around 720 W/m2 and temperature ambient around 26 °C, maximum temperatures recorded of the small tube, the large tube and the center of the pot are respectively: 370 °C, 270 °C and 260 °C. The cooking process with food at high (fries, ..), we show that the cooking oil temperature rises to 200 °C, after 1 h of heating, the cooking is done at a temperature of 120 °C for 20 min. These temperatures are practically stable following variations and decreases in the intensity of irradiance during the day. The comparison of these results with those of the literature shows an improvement of 30–50 % on the maximum value of the temperature with a heat storage that could reach 60 min of autonomy. All the results obtained show the good functioning of the PSTC and the feasibility of cooking food at high temperature (>200 °C).
Y1  - 2020
U6  - http://dx.doi.org/10.1016/j.solener.2020.03.079
SN  - 0038-092X
VL  - 201
IS  - Vol. 201 (May 2020)
SP  - 866
EP  - 871
PB  - Elsevier
CY  - Amsterdam
ER  -