Improvements perspectives of cryogenics-based energy storage

Evaluation of cryogenics-based energy storage concepts

The goal of this paper is to evaluate cryogenics-based energy storage concepts: A thermo-electric energy storage unit, which uses surplus electricity while liquefying a gas, subsequently stored at cryogenic temperature. Here we review and evaluate concepts for power generation while regasifying the liquefied gas (cryogen) using an exergetic analysis. Two cold exergy recovery cycle configuration...

Energy Efficiency Improvements in a Distribution Network based on Local Voltage Control using Energy Storage Systems and Active Loads

Optimal energy management of the photovoltaic based distribution networks considering price responsive loads, energy storage systems and convex power flows.

Nowadays, presence of photovoltaic systems in distribution network is not without challenge and it may not have economic productivity for the system under the lack of optimal management. Energy storage systems are able to cope with this problem. Therefore, in this paper, a new method is proposed for energy management of the distribution networks in order to show that how presence of the energy ...

An introduction to cryogenics

These notes aim to give a somewhat basic introduction to the hows (and occasionally whys) of cryogenics. Cryogenics is not a very well defined term; here I have taken it to mean systems that operate at temperatures of 77 K and below, with the emphasis on systems operating below 4.2 K and above 1 K. The first two temperatures are, of course, the boiling points of nitrogen and helium respectively...

Improvements in Survival of Probiotic Bacteria, Rheology and Sensory Characteristics of Yogurts during Storage

Background and Objectives: Use of aloe vera gel in dairy industries is important for increasing quality of dairy products. In the present study, effects of aloe vera gel with inulin and whey powder on survival of probiotic bacteria, rheological and sensory characteristics of yogurt were investigated. Materials and Methods: Low-fat (1.5%) probiotic yogurts were prepared from pasteurized milks, ...