Effect of bubble nuclei on freezing of supercooled water

In order to clarify effects of bubble nuclei on freezing of supercooled water, various kinds of experiments were carried out with invisible sizes of bubbles in supercooled water. Water samples were kept in a test tube and cooled down at a constant cooling rate until the water solidified. The degree of supercooling at freezing was then measured. Two kinds of water surfaces were applied. One was exposure to the atmosphere, and the other was covered with silicone oil. Three kinds of pressure conditions were applied. The first type was atmospheric pressure. The second type was compression up to 6.0 atm. The third type was evacuated down to 0.02 atm. Two holding time periods before starting the experiments were applied. One was 30 min and the other was 24 h. It was found that the degree of supercooling at freezing is high in the case of the free surface compared to the one with oil–water surface. The reason suggested was that the bubbles in the water can be released from the surface in the case of normal atmospheric exposure and trapped at the oil–water interface in the case of water covered with oil. Hence, it was clarified that the freezing of supercooled water is affected by the existence of bubble nuclei.     

Freezing time and rate of cauliflower florets under different freezing conditions

In this study, the freezing time and rate of 1 cm³ cauliflower floret samples were determined under different freezing conditions in an air blast freezer. Four different air temperatures (−20, −25, −30 and −35°C) and six different air velocities (70, 131, 189, 244, 280 and 293 m min⁻¹) were applied in the freezer, and the freezing rate and time of cauliflower pieces were determined under each condition. The freezing time of cauliflower samples frozen with cold air at −20°C and 280 m min⁻¹ was similar to that of samples frozen with cold air at −35°C and 70 m min⁻¹. When the velocity of air was increased from 70 m min⁻¹ to 293 m min⁻¹, the freezing time was approximately halved.     

Freezing mechanism of supercooled water droplet impinging on metal surfaces

Ice accretion on power lines is a random natural phenomenon and may seriously harm to the safety of power network. However, the mechanism of the freezing process of supercooled water droplet impacting on wires is still not fully understood. In this study, an experimental investigation on the freezing mechanism of the supercooled water droplet impinging on cold metal surfaces was performed. The morphological characters and the dynamics of a single supercooled droplet collide on the cylindrical metal surfaces had been revealed with high-speed photographing. The experimental data for the surfaces of stainless steel, copper and aluminum, on which the supercooled droplets impinging with speeds of 2.3 m s⁻¹ and 4.3 m s⁻¹ had been plotted. The phenomena of instantaneous and non-instantaneous freezing of the supercooled impinging droplet were identified and the conditional boundaries for these two kinds of freezing were found statistically.     

Surface heat transfer coefficients to stationary spherical particles in an experimental unit for hydrofluidisation freezing of individual foods

Convection heat transfer to spherical particles inside a hydrofluidisation freezing unit was investigated. The unit contained a food tank with a perforated bottom plate to create agitating jets. An aqueous solution of 30% ethanol+20% glucose was used as the refrigeration medium in a temperature range of −20 to 0 °C and flow rates from 5 to 15 l min⁻¹. The lumped capacitance method was applied on cooling profiles of aluminium spheres of 5–50 mm to obtain surface heat transfer coefficients. Coefficients were within a range of 154–1548 W m⁻² °C⁻¹, and depended on diameter, flow rate, refrigeration temperature and fluid agitation level. The agitation due to jets was accounted for by means of an agitation Reynolds number in a Nusselt correlation A large variability of measured surface heat transfer coefficients was observed. This could be attributed to non-constant flow and turbulence fields in the refrigeration medium. The value of the heat transfer coefficient was compared to values determined on strawberries.     

The experimental study on freezing of supercooled water using metallic surface

Freezing of supercooled water on a metallic plate was studied, experimentally. First of all, a gold plated surface was selected as a metallic surface because the surface has very little change in the characteristics of the surface against time. The experiments on freezing under various cooling rates were carried out and the probability of freezing per unit surface area per unit time interval was calculated. It was found that the probability was independent of the cooling rate. Secondly, in order to clarify the effect of oxidation on freezing of supercooled water, an electrolytically polished copper surface was selected and a time variation of the probability of freezing was investigated. A large number of experimental data is required to obtain an accurate value for the probability, but it is impossible to perform it before the characteristics of the surface changes. Hence, in order to cover a wide range of the degree of supercooling at freezing in a short period of time, experiments were carried out under various cooling rates. It was found that the oxidation of the surface restrained the supercooled water on the surface from freezing. By comparing the results with the one for a gold plated surface, a parameter was obtained to express the characteristics of the surface.     

Effects of electrode materials on freezing of supercooled water in electric freeze control

In order to clarify effects of electric charge on freezing of supercooled water, experiments were carried out with various kinds of electrodes in supercooled water. Water sample was kept in a test tube and cooled down at a constant cooling rate. When the water sample was maintained under a supercooling state, an electric charge was applied to the water sample with a small electric current. The degree of supercooling was measured continuously. Then the degree of supercooling at freezing was determined. Six kinds of materials were used for electrodes. Those materials were Aluminum, Copper, Argentum, Aurum, Platinum and Carbon. It was found that the effects of electric charge were distinct according to the material used for electrodes. The degree of supercooling at freezing was the lowest in the case of Aluminum. On the other hand, the highest value of the degree of supercooling at freezing was obtained in the case of carbon. The reason for the difference in the degree of supercooling at freezing by six materials was discussed.     

Formation of high performance ice slurry by W/O emulsion in ice storage (effective method to propagate supercooling dissolution)

This study focused ice slurry formation in an ice storage system using W/O emulsions with 70 and 80% water contents. Emulsions consisted of a silicone oil–water mixture with a small amount of amino-group-modified silicone oil additive. Ice slurry was formed by cooling the emulsion without ice adhesion to the cooling wall, as water in the emulsion did not directly contact the cooling wall. As the structure of W/O emulsion slowed the propagation rate of supercooling dissolution, voltage and ultrasonic wave were applied to the W/O emulsion to propagate dissolution more quickly and decrease maximum supercooling degree, respectively. Thus, the effects of voltage and ultrasonic wave applications on propagation rate were clarified.     

Effects of shapes of electrodes on freezing of supercooled water in electric freeze control

In order to clarify the effects of electric charge on freezing of supercooled water, experiments were carried out. Two kinds of shapes were used for tips of electrodes. One was the sharp end surface. The other was the flat end surface. Aluminum was selected as the material. Water sample was kept in a test tube and cooled down at a constant cooling rate. When the water sample was maintained under a supercooling state, an electric charge was applied to the water sample with a small electric current. The degree of supercooling and the electric current were measured, continuously. Then the degree of supercooling at freezing was determined. It was found that the effects of electric charge were distinct according to the shapes of electrodes. The degree of supercooling at freezing was the lower in the case of flat end surface of the anode than that in the case of sharp end surface of the anode.     

Study on anisotropy of growth rate of ice crystal in supercooled water

The purpose of this research was to investigate the ice growth of a single crystal in three dimensions. Three-dimensional pattern of ice crystal growth in supercooled water was observed using Mach–Zehnder spectro-interferometer. Temperature was varied from −0.3 to −1.6 °C. It was found that the ice crystal began to grow as a single crystal at the tip of the capillary tube and propagated freely in supercooled water. Time variation of the shape of dendrite on a–c plane was obtained. It was found that half parabola fits the shape very closely, and the coefficient of squared term, a, of a quadratic function was calculated. The coefficient, a varied in time but at quasi steady state it was found to be depending mostly upon the degree of supercooling. Furthermore, the growth velocity in c-axis at the flat surface was calculated from the thickness measured. It was found that the velocity in c-axis is independent of the degree of supercooling but depends upon time, in other words, the thickness in c-axis.     

An experimental study of freezing of supercooled water droplet on solid surface

Results of experimental investigations of the freezing of immobile water droplet on an aluminum plate are presented. The process was studied with the aid of a high-speed photo camera. The freezing of supercooled water contained in the surface droplet proceeds in a few stages: (i) preliminary heating of water and nucleation of ice microcrystals, (ii) relatively fast formation of the ice–liquid system with a transition to the state of thermodynamic equilibrium near the freezing temperature, and (iii) slow process of complete freezing. The rate and duration of each stage and the time of delay between the moment of action upon the supercooled droplet and the onset of freezing are estimated. Processes of supercooled and nonsupercooled water solidification are compared.

     

Thawing and freezing of selected meat products in household refrigerators

Recently, several manufacturers of domestic refrigerators have introduced models with “quick thaw” and “quick freeze” capabilities. In this study, the time required for freezing and thawing different meat products was determined for five different models of household refrigerators. Two refrigerators had “quick thaw” compartments and three refrigerators had “quick freeze” capabilities. It was found that some refrigerator models froze and thawed foods significantly faster than others (P<0.05). The refrigerators with the fastest freezing and thawing times were found to be those with “quick thaw” and “quick freeze” capabilities. Heat transfer coefficients ranged from 8 to 15 Wm⁻²K⁻¹ during freezing, and the overall heat transfer coefficients ranged from 5 to 7 Wm⁻² K⁻¹ during thawing. Mathematical predictions for freezing and thawing time in the refrigerators gave results similar to those obtained in experiments. With the results described, manufacturers can improve their design of refrigerators with quick thawing and freezing functions.     

Electrochemical determination of cadmium(II) at platinum electrode modified with kaolin by square wave voltammetry

In this work, determination of cadmium(II) using square wave voltammetry (SWV) was described. The method is based on accumulation of these metal ions on kaolin platinum electrode (K/Pt). The K/Pt performance was optimized with respect to the surface modification and operating conditions. The optimized conditions were obtained in pH of 5.0 and accumulation time of 25 min. Under the optimal conditions, the relationship between the peak current versus concentration was linear over the range of 9 × 10⁻⁸ to 8.3 × 10⁻⁶ mol L⁻¹. The detection limit (DL, 3σ) was 5.4 × 10⁻⁹ mol L⁻¹. The analytical methodology was successfully applied to monitor the Cd(II) content in natural water. Interferences were also evaluated.     

Ultrasonic wave field effects on hydrogen production by water electrolysis

In this paper, Electrochemical impedance spectroscopy (EIS) was used to examine polarization impedance phenomena in ultrasonic water electrolysis. The method has been used previously for electrochemical analysis of fuel cells, corrosion, electroplating, etc. However, the EIS method and curvilinear regression have never been used before to analyze the electrochemical reactions which take place during water electrolysis. This study found that when a 2?V potential was applied, the ultrasonic wave field improved activity impedances and concentration impedances and accelerated the rising of hydrogen bubbles during water electrolysis. Ultrasonic power, electrode gap, and electrolyte concentration were the key parameters that affected water electrolysis. At normal temperature, when the electrode gap was 2?mm, the potential 4?V, and electrolyte concentration 40 wt%, the difference in current density between electrolysis without ultrasonic power and electrolysis with ultrasonic power of 225?W was 240?mA/cm². Deducting the power needed for the ultrasonic wave showed an power savings of 3.5?kW and an economical power efficiency of 15%.     

Three-dimensional measurement of ice crystals in frozen dilute solution

A Micro-Slicer Image Processing System (MSIPS) has been applied to observe the ice crystal structures formed in frozen dilute solutions. Several characteristic parameters were also proposed to investigate the three-dimensional (3-D) morphology and distribution of ice crystals, based on their reconstructed images obtained by multi-slicing a frozen sample with the thickness of 5 μm. The values of characteristic parameters were determined for the sample images with the dimension of 530×700×1000 μm. The 3-D morphology of ice crystals was found to be a bundle of continuous or dendrite columns at any freezing condition. The equivalent diameter of ice crystals were in the range of 73–169 μm, and decreased exponentially with increasing freezing rate at the copper cooling plate temperature of −20 to −80 °C. At the T_cp −40 °C, the volumes of ice crystals were in the range of 4.6×10⁴ μm³ to 3.3×10⁷ μm³, and 36 ice columns were counted in the 3-D image.     

Freezing of a parallelepiped food product. Part 1. Experimental determination

A number of procedures are used to predict the freezing time of food. The objective of the project reported here was to test the adequacy and applicability of the various mathematical models and methods used to predict the freezing time of a small, parallelepiped food product. The approach was to compare experimental and predicted freezing times. In this paper the experimental methods and results are described; the freezing time and the thermophysical properties of both the frozen and non-frozen food were determined. Comparison between experimental and predicted freezing times will be given in a subsequent paper. The experimental conditions consisted of individually freezing the product in an air blast; the food product was french fries. The time required to lower the temperature of a french fry from 31 to −18°C in the −29°C air blast freezer used was approximately 1200 s. The mean moisture content of the fries was 73.7%. The average densities of the non-frozen and frozen fries were 1069 and 1012 kg m⁻³, respectively; the average thermal conductivities were 0.50 and 1.0 W m⁻¹ °C⁻¹; and the heat capaciti were 3420 and 1870 J kg⁻¹ °C⁻¹. The overall surface heat transfer coefficient of a parallelepiped object in the air blast freezer used for these experiments was 21.0 W m⁻² °C⁻¹. The low surface heat transfer coefficient resulted in a flat temperature profile within the fries.     

A novel experimental investigation of a solar cooling system in Madrid

This paper reports novel experimental results derived through field testing of a part load solar energized cooling system for typical Spanish houses in Madrid during the summer period of 2003. Solar hot water was delivered by means of a 49.9 m² array of flat-plate collectors to drive a single-effect (LiBr/H₂O) absorption chiller of 35 kW nominal cooling capacity. Thermal energy was stored in a 2 m³ stratified hot water storage tank during hours of bright sunshine. Chilled water produced at the evaporator was supplied to a row of fan coil units and the heat of condensation and absorption was rejected by means of a forced draft cooling tower. Instantaneous, daily and period energy flows and energy balance in the installation is presented. System and absorption machine temperature profiles are given for a clear, hot and dry day's operation. Daily and period system efficiencies are given. Peak insolation of 969 W m⁻² (at 12:30 solar time on 08/08/03) produced 5.13 kW of cooling at a solar to cooling conversion efficiency of 11%. Maximum cooling capacity was 7.5 kW. Cooling was provided for 8.67 h and the chiller required a threshold insolation of 711 W m⁻² for start-up and 373 W m⁻² for shut-down. A minimum hot water inlet temperature to the generator of 65 °C was required to commence cold generation, whereas at 81 °C, 6.4 kW of cooling (18.3% of nominal capacity) was produced. The absorption refrigeration machine operated within the generation and absorption temperature ranges of 57–67 and 32–36 °C, respectively. The measured maximum instantaneous, daily average and period average COP were 0.60 (at maximum capacity), 0.42 and 0.34, respectively. Energy flows in the system are represented on a novel area diagram. The results clearly demonstrate that the technology works best in dry and hot climatic conditions where large daily variations in relative humidity and dry bulb temperature prevail. This case study provides benchmark data for the assessment of other similar prototypes and for the validation of mathematical models.     

Pressure dependence of surface wave-excited plasma column sustained along metal rod antenna

A novel method was proposed to generate high-density microwave-excited plasma along metal surfaces. In our previous work, 2.45 GHz microwaves were confirmed to propagate as surface waves along the interface between overdense (>10¹¹ cm^–3) plasma and a graphite rod biased at a negative voltage against a grounded chamber. The generated plasma showed columnar structure surrounding the rod surface, and thus it was called metal-antenna surface wave-excited plasma (MASWP) column. In this work, the effect of gas pressure on the spatial distribution of MASWP column was investigated. It was confirmed that the length of MASWP column became longer along a graphite rod (25 cm in length and 1 cm in diameter) with increasing gas pressure. In particular, at an Ar gas pressure of 33 Pa, we obtained a long plasma column covering the entire surface of the rod with a negative voltage of −150 V and an input microwave power of 100 W. The same tendency, or the extension of MASWP column with increasing gas pressure was also confirmed by using a copper rod and a stainless-steel rod instead of the graphite rod. This indicates that the extension of MASWP column with increasing gas pressure occurs independently of antenna materials.     

Vapor growth of CdSe:Cr and CdS:Cr single crystals for mid-infrared lasers

Single crystals of CdSe:Cr and CdS:Cr with the doping level up to 10¹⁹ cm⁻³ were grown by a vapor phase contact-free technique. An efficient room-temperature pulsed and continuous wave (CW) lasing with the CdSe:Cr crystal was achieved. First a pulsed lasing with the CdS:Cr crystal was also demonstrated. The slope efficiency on the absorbed energy was as high as 46.5% for Cr²⁺:CdSe and 39% for Cr²⁺:CdS lasers. Using an intra-cavity prism, the Cr²⁺:CdSe laser wavelength was continuously tuned from 2.26 to 3.61 μm while the Cr²⁺:CdS laser from 2.2 to 3.3 μm. For the laser wavelength, the crystal passive loss coefficient was estimated to be smaller than 0.045 cm⁻¹ for CdSe:Cr crystals and 0.039 cm⁻¹ for CdS:Cr crystals. For the Cr²⁺:CdSe laser, the CW output power up to 1.07 W was achieved.     

SH-SAW Sensor for Superfluid 3He

No Heading We have developed a new technique to study the transverse acoustic properties of superfluid ³He, employing a shear horizontal surface acoustic wave (SH-SAW) sensor. The transverse acoustic impedance can be obtained from the velocity and damping of SH-SAW which acoustically couples with liquid ³He all the interface. Since ultrasonic measurements provide the information about superfluid order-parameter through the excitation of collective modes, the SH-SAW sensor is expected to be a useful tool to study the boundary effect of superfluid ³He. Preliminary measurements were carried out at pressures of 17 and 23 bar, by the pulse transmission method at a frequency of 70 MHz. At 17 bar, imaginary squashing mode was observed as the sharp drop of the imaginary part of acoustic impedance. At 23 bar, the supercooled A-B phase transition was observed, as a jump of the real part of acoustic impedance, which was not observed in the warming process.PACS numbers: 67.57.Jj, 43.58.+z     

An experimental study on minimizing frost deposition on a cold surface under natural convection conditions by use of a novel anti-frosting paint. Part I. Anti-frosting performance and comparison with the uncoated metallic surface

In this study, an experimental investigation is made of the anti-frosting performance of our newly developed anti-frosting paint. By coating the paint on a cold metal surface the onset of the frost formation may be delayed at least 15 min and the thickness of the deposited frost layer may be reduced by at least 40% and thus the weight of the deposited frost may be reduced by more than 40% compared with that on the uncoated copper surface. Under some preferable conditions (air relative humidity <60%, cold plate surface temperature >−10 °C), the coating surface can be kept free of frost at least for 3 h.