Decrease In Enthalpy Research Articles

A 3D Corncob-based interfacial solar evaporator enhanced by environment energy with salt-rejecting and anti-corrosion for seawater distillation

Biomass-derived, carbon converted from renewable biomass materials via the carbonization process, has been widely investigated for interfacial solar evaporators and is deemed a promising choice for solar desalination. However, salt accumulation at the evaporation interface is a great challenge. Studies show that the surface wetting and antifouling ability of carbonized-biomass, affects solar absorption, water supply, and water evaporation. In this paper, a simple two-step strategy completely different from carbonization is proposed for efficient solar evaporation and seawater desalination. In this regard, an interfacial solar evaporator is prepared based on the corn cob. The evaporator makes the best use of the raw three-dimensional interconnected fiber network structure, which extremely promotes the collection of solar energy, sufficient water supply, and vapor escape at the evaporation interface. Owing to the decrease in evaporation enthalpy and drawing energy from the environment, the evaporation rate and the photothermal conversion efficiency of proposed the evaporator reached 1.68 kg·m−2·h−1 and 99.32 % under solar irradiation intensity of 1 kW·m−2, respectively. The performance of the proposed scheme was investigated under various salinity levels and a great salt-rejecting and anti-corrosion performance was achieved. This simple strategy is a promising candidate for preparing biomass-based interfacial solar evaporators in practical applications.

Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix

Protein stabilized fish oil microcapsules were incorporated into chocolates in order to design fortified product which could bear the nutritional claim “source of or high omega-3 fatty acids”. Protein wall material (soy, whey and potato) influenced microcapsules and chocolate performance. Soy protein resulted in the smallest microcapsules with the lowest content of surface oil. Peroxide values were low even after 14 days of microcapsules storage. Incorporation of microcapsules into chocolate led to increase in Casson viscosity and breaking force as well as decrease in melting enthalpy, due to prevalence of particle–particle over fat-fat interactions. Increase in microcapsules concentration resulted in chocolate with poorer snap and higher tendency to fat bloom formation. Whey protein microcapsules, having the largest diameter, resulted in chocolate with the lowest breaking force and melting enthalpy and the highest whitening index. In general, microcapsules addition did not require chocolate production modification and led to sensory acceptable product.

Investigating the Role of Silver Oxidation State on the Thermodynamic Interactions between Xenon and Silver-Functionalized Zeolites

The molecular level understanding of the strong adsorption of Xe to silver-modified zeolites remains elusive. Here, we probe the effect of silver oxidation state on the thermodynamics of Xe sorption in silver-functionalized zeolites by measuring the enthalpies of adsorption after various treatments using inverse gas chromatography (IGC). The enthalpy of adsorption was measured for silver-functionalized chabazites (AgCHA) before and after hydrogen reduction and subsequent reoxidation. The sorption enthalpy (ΔH) for AgCHA was 35.2 kJ/mol, which decreased to 25.8 kJ/mol with hydrogen reduction. After reoxidation (O2-AgCHA), 95% of the binding strength was restored. Hydrogen reduction of the base chabazite (CHA) did not influence Xe adsorption. Henry’s law constant for Xe adsorption increased in the order AgCHA > O2-AgCHA > H2-AgCHA > CHA. A decrease in enthalpy and Henry’s constant with silver reduction and increase with reoxidation suggest that ionic silver is playing a role in Xe binding. The effect of reduction and reoxidation on the zeolite microstructure was analyzed using surface area analysis, powder X-ray diffraction (p-XRD), scanning electron microscopy/energy-dispersive X-ray spectroscopy (SEM/EDS), and X-ray photoelectron spectroscopy (XPS). These results lay the groundwork for better material design of strong noble gas adsorbents.

Encapsulation of polyethylene glycol as a phase change material using alginate microbeads to prevent temperature fluctuation- Case study: Fish packaging

Encapsulated PCM (phase change materials) has been developed to provide a thermal buffering system for food packaging. In this study, polyethylene glycol 400 (PEG) as a PCM was encapsulated in alginate in concentrations of 30, 40 and 50% (W/V) using calcium chloride (CaCl 2 ) in concentrations of 0.5, 1, 1.5%. Crystallization temperature, melting temperature and melting enthalpy of PCM decreased after encapsulation. The optimum encapsulated PEG (50% of PEG and 0.5% CaCl 2 ) had a diameter of 2.21 ± 0.54 μm. FTIR analysis of encapsulated microcapsules indicated characteristic peaks of alginate and pure PEG. TGA analysis showed more thermal stability for encapsulated PCM than pure PCM. After 100 thermal cyclic test microencapsulated beads showed some decrease in melting enthalpy, while other features of encapsulated PCM were almost intact. Encapsulated PCM was used for fish packaging to determine its effectiveness in controlling temperature fluctuation. When the packages were removed from the freezer, fish samples with the package containing encapsulated PCM and control package reached to 0 °C after 6500s and 3000s, 5 °C after 9030s and 4040s, 10 °C after 11520s and 5053s, and 25 °C after 19000s and 8200s, respectively. The data showed that using encapsulated PEG in fish packaging had a positive effect on preserving pH, water holding capacity, total volatile basic nitrogen, and thiobarbituric acid value. The results demonstrated that alginate could effectively encapsulate PEG, and the produced encapsulated PCM can be used for increasing of shelf life of perishable food during temperature fluctuations. • Novel food packaging materials were developed using alginate based PCM microcapsules. • The efficiency to maintain the cold temperature in packaged fish increased. • The shelf-life of product emproved by application of encapsulated PEG in packages.

Exploring the role of preferential solvation in the stability of globular proteins through the study of ovalbumin interaction with organic additives

<abstract> <p>The impact of denaturing and stabilizing osmolytes on protein conformational dynamics has been extensively explored due to the significant contribution of protein solvation to the stability, function, malfunction and regulation of globular proteins. We studied the effect of two nonspecific organic molecules, urea, which is a conventional denaturant, and dimethyl sulfoxide (DMSO), which is a multilateral organic solvent, on the stability and conformational dynamics of a non-inhibitory serpin, ovalbumin (OVA). A differential scanning microcalorimetry (DSC) experimental series conducted in the phosphate buffer solutions containing 0–30% of additives revealed the destabilizing impact of both urea and DMSO in a mild acidic media, manifested in the gradual decrease of thermal unfolding enthalpy and transition temperature. These findings differ from the results observed in our study of the mild alkaline DMSO buffered solutions of OVA, where the moderate stabilization of OVA was observed in presence of 5–10% of DMSO. However, the overall OVA interaction patterns with urea and DMSO are consistent with our previous findings on the stability and conformational flexibility of another model globular protein, α-chymotrypsin, in similar medium conditions. The obtained results could be explained by preferential solvation patterns. Positive preferential solvation of protein by urea in urea/water mixtures mainly weakens the hydrophobic interactions of the protein globule and eventually leads to the disruption of the tertiary structure within the whole range of urea concentrations. Alternatively, under certain experimental conditions in DMSO/water mixtures, positive preferential solvation by water molecules can be observed. We assume that the switch to the positive preferential solvation by DMSO, which is shown to have a soft maximum around 20–30% DMSO, could be shifted towards lower additive concentrations due to the intrinsic capability of ovalbumin OVA to convert into a heat-stable, yet flexible set of conformations that have increased the surface hydrophobicity, characteristic to molten-globule-like states.</p> </abstract>

Contiguous High-Mobility Interphase Surrounding Nano-Precipitates in Polymer Matrix Solid Electrolyte

We establish that an interfacial region develops around amorphous Li1.3Al0.3Ti1.7(PO4)3 (LATP) nanoparticles in a poly(ethylene oxide) (PEO), which exhibits a 30 times higher Li+ mobility than the polymer matrix. To take advantage of this gain throughout the material, nanoparticles must be uniformly dispersed across the matrix, so that the interphase formation is minimally blocked by LATP particle agglomeration. This is achieved using a water-based in situ precipitation method, carefully controlling the temperature schedule during processing. A maximum conductivity of 3.80 × 10-4 S cm-1 at 20 °C for an ethylene oxide to Li ratio of 10 is observed at 25 wt % (12.5 vol %) particle loading, as predicted by our tri-phase model. Comparative infrared spectroscopy reveals softening and broadening of the C-O-C stretching modes, reflecting increased disorder in the polymer backbone that is consistent with opening passageways for cation migration. A transition state theory-based approach for analyzing the temperature dependence of the ionic conductivity reveals that thermally activated processes within the interphase benefit more from higher activation entropy than from the decrease in activation enthalpy. The lithium infusion from LATP particles is small, and the charge carriers tend to concentrate in a space-charge configuration near the particle/polymer interface.

Computational study of temperature and density perturbations on atmospheric dynamics

This study examines the perturbation effect of temperature and density of moist air on atmospheric variables at 9°1’48″N, 38°44’24″E and 6.324 km above the Earth’s surface. The atmosphere is a compressible neutral moist air flowing on a rotating Earth as a model and it’s basic atmospheric parameters such as gas constant, transport coefficients, mixing ratio and specific heat capacities are considered to be temperature dependent and the Earth’s gravity changes with latitude and altitude. To describe the dynamics, we carried out a numerical computation using finite difference method on an unstaggered grid. Our results revealed that the response of all the variables have a plane wave pattern, in which specific heat capacities (SHCs), resultant wind speed (RWS) and water vapor mixing ratio (MR) increase with time at each latitude but vertical wind speed (VWS), specific enthalpy (SE) and pressure decrease with time at each latitude. The increase of MR with time is the result of water vapor flux into the air parcel and the decrease of SE and increase of RWS with time is the result of thermal energy to mechanical energy transformation. The decrease of VWS with time is the effect of the viscous force due to temperature dependence of viscosity.

A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch

Starch in native form has limited application due to functional and physicochemical characteristics. To overcome these limitations, starch can be modified by non-thermal technologies such as high hydrostatic pressure (HHP). This study investigates high-pressure-induced gelatinization and the effect of this process on the structural, functional, morphological, pasting, thermal, physical and rheological properties of millet starch. The suspension of millet starch and water was pressurized at 200, 400 and 600 MPa for 10, 20 and 30 min to modify the starch in terms of structure, morphology, some physicochemical and rheological properties. Swelling strength and starch solubility decreased as a result of treatment with HHP. All treatments caused to increase in water holding capacity of the starch (from 0.66 % for native starch to 2.19 % for 600 MPa-30 min). Thermal analysis showed a decrease in gelatinization temperature and enthalpy of gelatinization and the pasting properties showed a decrease in the peak viscosity after HHP treatment. In addition, HHP treatment caused to increase in the hydration ability of starch by creating porosity and gaps in the granule surface and increasing the specific surface area. HHP application resulted in an increase in the peak time and pasting temperature and a decrease in breakdown and peak viscosities, final viscosity and setback viscosity in comparison with native starch of millet. The starch sample treated with 600 MPa for 30 min had the lowest syneresis and retrogradation ability. Increasing pressure and the time led to an increase in the elastic nature of the starch samples. According to the results, it is possible to increase usage area of starches in the food industry by improving its technological with HHP. This green physical technology can influence the quality parameters of starch, which can provide benefits for product machining and economic purposes.

The Release and Reduction of Mercury from Solid Fuels through Thermal Treatment Prior to Combustion

The main source of mercury (Hg) anthropogenic emissions is the combustion of hard and lignite coal in power plants. Reduction of Hg emissions from coal-based power production systems involves Hg removal from the fuel before combustion/gasification by thermal treatment (i.e., low-temperature pyrolysis). Herein, we present the results of laboratory and bench-scale studies on Hg removal from coal via thermal fuel treatment. The influence of the process temperature and coal residence time in the reaction zone on Hg removal efficiency and fuel parameters is studied. The properties of the process products are analyzed as follows: proximate and ultimate analysis for solids as well as H2, N2, CO, CO2, CH4, organic compounds C2–C5, density, and HHV for gaseous. The results show a substantial reduction of Hg in the fuel using a low-temperature pyrolysis process. At moderate pyrolysis temperature provided Hg removal efficiencies of up to 50% for hard coal and over 90% for lignite, with a moderate decrease in the chemical enthalpy of the fuel.

Core-sheath phase change fibers via coaxial wet spinning for solar energy active storage

Using phase change fibers (PCFs) will help buffer the changes in ambient temperature, improve the utilization of natural energy, and ease the energy crisis. However, the poor solar energy absorption efficiency and leakage of phase change materials from PCFs seriously impaired their performance in practical applications. In this work, the core-sheath structured composite PCFs with excellent temperature regulation capability and high energy storage capacity were prepared by an economical and efficient coaxial wet spinning process for the first time. The infrared absorbers, Cs0·33WO3 (CWO), were incorporated into the hollow thermoplastic polyurethane (TPU) fibers to enhance solar energy absorption, and the paraffin wax (PW) was infused into the cavity of the composite fibers, giving rise to the formation of composite PW@TPU/CWO PCFs. The resultant PCFs showed a decrease in molten enthalpy and crystal enthalpy with the increasing of CWO contents, and the PCFs of PW@TPU/CWO5 can maintain a molten enthalpy of up to 90.47 J/g and an encapsulation rate of 69.93% that were higher than almost previous reports. The simulated house model under the coverage of PCFs fabric exhibited slight temperature variation and change rate, demonstrating the excellent heat storage and regulation capability of the as-prepared PCFs. The results show great potential applications in solar energy storage, heat storage and temperature regulation areas.

Nanostructured metallic glass contributing to efficient catalytic degradation of dye wastewater

The effects of annealing temperature on the catalytic degradation capacity of Fe75P15C10 amorphous ribbons in the photo-enhanced Fenton-like reactions are studied using reactive red 195 (RR195) solution. The order of catalytic degradation capacity of the ribbons is AN722 ≥ AN662 ≥ AS ≥ AN542 ≥ AN602, the AN722 ribbon has the highest k (0.349 min−1), the lowest tη≥95% (10 min) values, and compared with AS ribbon has good reusability (9 times). Firstly, isothermal annealing is a process of metastable structural relaxation, in which the energy stored in AS ribbon is gradually released, and the high thermodynamic enthalpy and residual stress decrease, which jointly lead to the decline of the catalytic degradation capacity of the ribbons. Secondly, the precipitation of Fe3P nanocrystal/nanophase and amorphous matrix, identified by TEM, induces the formation of galvanic cells effect increase the electron donation rate in the reaction, thus restoring/improving its catalytic degradation capacity.

Research on Thermal Aging Behavior and Thermal Decomposition of Insulating Material XLPE

In this paper, accelerated thermal aging experiment was used to simulate the thermal aging behavior of XLPE, and FT-IR, DSC, TG and other test techniques were used to characterize the materials with different aging periods. The results show that with the aging time, the oxygen-containing groups in XLPE increase, and the crosslinking degree of molecular chains decreases. At the same time, the melting peak of the endothermic peak of the material shifts and the endothermic enthalpy decreases. After aging, the high temperature resistance of XLPE decreases and decomposition occurs more easily. The thermal decomposition of XLPE before and after thermal aging was carried out at different temperatures, and the corresponding thermal decomposition gases were collected. According to GC-MS analysis, the thermal decomposition gas products were all small molecule unsaturated olefin, small molecule containing oxygen and long carbon chain containing oxygen, and the content changed significantly before and after aging.

Research on Thermal Aging Behavior and Thermal Decomposition of Insulating Material XLPE

In this paper, accelerated thermal aging experiment was used to simulate the thermal aging behavior of XLPE, and FT-IR, DSC, TG and other test techniques were used to characterize the materials with different aging periods. The results show that with the aging time, the oxygen-containing groups in XLPE increase, and the crosslinking degree of molecular chains decreases. At the same time, the melting peak of the endothermic peak of the material shifts and the endothermic enthalpy decreases. After aging, the high temperature resistance of XLPE decreases and decomposition occurs more easily. The thermal decomposition of XLPE before and after thermal aging was carried out at different temperatures, and the corresponding thermal decomposition gases were collected. According to GC-MS analysis, the thermal decomposition gas products were all small molecule unsaturated olefin, small molecule containing oxygen and long carbon chain containing oxygen, and the content changed significantly before and after aging.

Interplay of the Influence of Crosslinker Content and Model Drugs on the Phase Transition of Thermoresponsive PNiPAM-BIS Microgels.

The phase transition behavior of differently crosslinked poly(N-isopropylacrylamide)/N,N’-methylenebisacrylamide (PNiPAM/BIS) microgels with varying crosslinker content is investigated in presence of aromatic additives. The influence of meta-hydroxybenzaldehyde (m-HBA) and 2,4-dihydroxybenzaldehyde (2,4-DHBA), chosen as model drugs, on the volume phase transition temperature (VPTT) is analyzed by dynamic light scattering (DLS), differential scanning calorimetry (DSC), and 1H-NMR, monitoring and comparing the structural, calorimetric, and dynamic phase transition, respectively. Generally, the VPTT is found to increase with crosslinker content, accompanied by a drastic decrease of transition enthalpy. The presence of an additive generally decreases the VPTT, but with distinct differences concerning the crosslinker content. While the structural transition is most affected at lowest crosslinker content, the calorimetric and dynamic transitions are most affected for an intermediate crosslinker content. Additive uptake of the collapsed gel is largest for low crosslinked microgels and in case of large additive-induced temperature shifts. Furthermore, as temperature is successively raised, 1H NMR data, aided by spin relaxation rates, reveal an interesting uptake behavior, as the microgels act in a sponge-like fashion including a large initial uptake and a squeeze-out phase above VPTT.

Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality.

The structural and functional properties of physical modified rice flour, including ultrasound treated rice flour (US), microwave treated rice flour (MW) and hydrothermal treated rice flour (HT) were investigated with wet-milled rice flour (WF) used as a positive control. The results showed the presence of small dents and pores on the rice flour granules of US and MW while more fragments and cracks were showed in HT. XRD and FTIR revealed that moderate ultrasonic treatment promoted the orderly arrangement of starch while hydrothermal treatment destroyed the crystalline structure of rice flour. In addition, the significant decrease of gelatinization enthalpy and the narrowing gelatinization temperature were observed in US. Compared to that of SF, adding physical modified rice flour led to a batter with higher viscoelasticity and lower tan δ. However, the batter added HT exhibited highest G′ and G″ values and lowest tan δ, which led to a harder texture of bread. Texture analysis demonstrated that physical modified rice flour (except HT) reduced the hardness, cohesion, and gumminess of rice bread. Especially, the specific volume of bread with US increased by 15.6% and the hardness decreased by 17.6%. This study suggested that ultrasound treatment of rice flour could improve texture properties and appearance of rice bread.

The Starch Physicochemical Properties between Superior and Inferior Grains of Japonica Rice under Panicle Nitrogen Fertilizer Determine the Difference in Eating Quality.

Nitrogen fertilizer is essential for rice growth and development, and topdressing nitrogen fertilizer at panicle stage has a huge impact on rice grain quality. However, the effect of panicle nitrogen fertilizer (PNF) on starch physicochemical properties and fine structure remain unclear. In this study, four PNF levels (0, 60, 120, 180 kg N ha−1) were grown with the same basal and tiller fertilizer (150 kg N ha−1). The starch physicochemical properties, fine structure, texture properties and eating quality of two japonica rice were determined. We found that the content of total protein, crude fat and amylose between superior and inferior grains were significantly different. Compared with inferior grains, superior grains had low relative crystallinity, good pasting characteristics and outstanding eating quality. With the increase of nitrogen application rates, the starch volume mean diameter was lower; the average chain length of amylopectin was longer; and the relative crystallinity of starch was higher. The changes above in starch structure resulted in an increase in starch solubility, swelling power and gelatinization enthalpy, and led to a decrease in retrogradation enthalpy, retrogradation percentage and pasting viscosity, consequently contributing to the increase in hardness and stickiness of rice and the deterioration of taste value. These results indicated that topdressing PNF lengthened the amylopectin chain, decreased starch granule size, enhanced crystallization stability and increased gelatinization enthalpy, which were the direct reasons for the deterioration of cooking and eating quality.

Boosting solar-powered interfacial water evaporation by architecting 3D interconnected polymetric network in CNT cellular structure

Photothermal hydrogel, with an inherently modifiable hydrated network, has been widely demonstrated as a promising candidate for efficient water treatment. However, there are still great challenges in architecting abundant interfacial mass transfer channels and avoiding excessive polarity interaction in polymeric hydrogels. Here, a 3D interconnected topological porous hydrogel was proposed to enable cellular carbon nanotube (CNT) structures filled with hydrophilic and thermosensitive nanonetworks via infiltration and crosslinking of polyvinyl alcohol (PVA), polyethyleneimine (PEI) and carbon black particles (CBs). A detailed comparative investigation revealed that hosting with CBs/PVA/PEI polymeric nanonetworks in CNT cellular structures facilitated the interfacial dehydration and the decrease of evaporation enthalpy, confirming that such a novel topological structure leaded to a remarkable increase in hydratable and heatable interfaces. In this regard, the obtained hybrid hydrogel achieved a high water evaporation rate of 3.55 kg m−2h−1 with an efficiency of 92.0 % under 1 sun irradiation, and particularly a superior self-evaporation rate of 0.49 kg m−2h−1 in the dark. More importantly, such hybrid hydrogel demonstrated excellent evaporation performance in weak sunlight and highly humid environments. This work has shed light on new insights to manufacture porous and low-enthalpy photothermal hydrogels for advanced solar-driven water treatment technology.

Role of C2 methylation and anion type on the physicochemical and thermal properties of imidazolium-based ionic liquids

This study focused on the effects of methylation and different anions (Br − and Cl − ) on the physicochemical and thermal properties of [C 16 MIM]X and [C 16 MMIM]X, belonging to the imidazolium-based ionic liquid (IL) family. The effect of methylation on the transmittance in the fingerprint region of the Fourier transform infrared (FT-IR) spectrum was observed as a blue shift, and a new peak associated with the C-N stretching bond was obtained. In contrast, in the functional group region, the frequency shift was related to the change in the vibrational mode from C2-H-X to C2-methyl-X. In general, methylation resulted in an increase in decomposition temperature, an increase in melting temperature, and a decrease in melting enthalpy, leading to a reduction in entropy. The trends observed for the decomposition temperature, melting temperature, and melting enthalpy with different anions depended on the strength of the Brønsted acids and hydrogen bonds of the Br − and Cl − based anions. The thermal conductivity of the methylated ILs increased with an increase in temperature. In contrast, for the non-methylated (protonated) ILs, the thermal conductivity of [C 16 MIM]Br decreased with an increase in temperature, while the opposite trend was observed for [C 16 MIM]Cl. The data were compared with those of the short alkyl chain and weakly coordinating anion of NTf 2 . The analysis was performed considering different phases, the prominent role and different behaviour in the hydrogen bonding at the C2 position of the imidazolium ring upon methylation, and the significant change in viscosity, which can influence the IL structure.

Twin-Screw Extrusion of Oat: Evolutions of Rheological Behavior, Thermal Properties and Structures of Extruded Oat in Different Extrusion Zones.

Further investigation of material properties during the extrusion process is essential to achieve precise control of the quality of the extrudate. Whole oat flour was used to produce low moisture puffed samples by a twin-screw extruder. X-ray diffraction (XRD), Scanning electron microscopy (SEM), infrared spectroscopy (FTIR), thermal analysis, and rheological experiments were used to deeply characterize changes in the structure and cross-linking of oats in different extrusion zones. Results indicated that the melting region was the main region that changed oat starch, including the major transformation of oat starch crystal morphology and the significant decrease of enthalpy representing the starch pasting peak in the differential scanning calorimeter (DSC) pattern (p < 0.05). Moreover, the unstable structure of the protein increased in the barrel and then decreased significantly (p < 0.05) after being extruded through the die head. The viscosity of oats increased in the cooking zone but decreased after the melting zone. A transformation occurred from elastic-dominant behavior to viscoelastic-dominant behavior for oats in the melting zone and after being extruded. This study provides further theoretical support for the research of the change of materials during extrusion and the development of oat-based food.

Enhanced thermal energy storage of sodium nitrate by graphene nanosheets: Experimental study and mechanisms

Molten salt is considered as one of the most promising candidate materials for solar energy storage due to its consistent performance and high energy storage density. The limited thermal conductivity of molten salt, on the other hand, has become a bottleneck for efficient energy storage and heat transfer. Here, we propose a composite phase change material (PCM) to realize ultrafast thermal energy storage based on sodium nitrate (NaNO3) doped graphene nanosheets (GNS). The thermal conductivity of the composite is improved by 245 % with GNS doping ratio of 3.0 wt%, which is due to better phonon vibration matching between GNS and NaNO3. The decrease of phase change enthalpy and melting point are explained from the perspective of mean square displacement. This paper provides a new idea for the selection criteria of the mass fraction of nano-enhancers for molten salt-based PCMs from the perspective of phonon vibration matching.