NMR verification of single droplet freezing models

Hindmarsh, Jason P.; Wilson, D.I.; Johns, Michael L.; Russell, Alison; Chen, Xiao

doi:10.1002/aic.10521

Cited by 17 publications

(7 citation statements)

References 28 publications

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“…The inset is a line plot showing the trend of phase change process. Similar to the freezing of suspended water droplets [12], Fig. 3 shows four distinct processes as described below.…”

Section: Methodologiesmentioning

confidence: 98%

See 1 more Smart Citation

Freezing of water droplets on solid surfaces: An experimental and numerical study

Chaudhary

2014

Experimental Thermal and Fluid Science

179

108

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“…The inset is a line plot showing the trend of phase change process. Similar to the freezing of suspended water droplets [12], Fig. 3 shows four distinct processes as described below.…”

Section: Methodologiesmentioning

confidence: 98%

“…Freezing of suspended or free water droplets has been studied extensively over past few decades [8][9][10][11][12]. Efforts have been put on developing theoretical models for droplet freezing and applying new techniques for experimental validation.…”

Section: Introductionmentioning

confidence: 99%

Freezing of water droplets on solid surfaces: An experimental and numerical study

Chaudhary

2014

Experimental Thermal and Fluid Science

179

108

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“…In another study, Hindmarsh et al [ 18 ] applied the numerical model to the experimental investigation of the freezing of water and sucrose solution droplets. The authors used Nuclear Magnetic Resonance (NMR) spectrometry to obtain the experimental values.…”

Section: Introductionmentioning

confidence: 99%

“…Thus, pure water freezes at a constant temperature [ 20 ]. On the other hand, one can see a dip in the freezing temperature, known as the freezing point depression, due to the presence of impurities, e.g., sucrose solution [ 18 ] or coffee solution [ 19 ]. In fact, in substances like cocoa butter, the phase change takes place over a range of temperatures without any undercooling.…”

Section: Introductionmentioning

confidence: 99%

A Three-Stage Solidification Model for Food Particles

Srinivasan

2021

Foods

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A three-stage solidification model for food droplets has been implemented in a computational fluid dynamics code. It comprises of an initial cooling stage that is based on the principles of convective heat transfer. This is followed by the solidification period that is initiated once the droplet cools to a phase change temperature. Finally, when the droplet is completely solidified, the tempering phase begins where the droplet cools to the temperature of the ambient air. The model has been validated with respect to the experimental data for cocoa butter. Additional simulations were made in which the crystallization behavior of the cocoa butter droplets in relation to the droplet size, ambient air temperature and the relative drop-gas velocity was investigated. It was found that the crystallization time is exponentially related to the droplet size. Further, it increased with the ambient temperature, but decreased with the relative drop-gas velocity. Overall, the results suggest operating at the extreme values of the process parameters, requiring high amount of energy, to minimize the crystallization time. It was concluded that there is a need for optimizing the operating conditions of the powder production process to minimize the energy requirement of the system while maintaining a reasonable crystallization time.

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“…It is widely agreed that the freezing process of a droplet can be described in four distinct stages. − (1) Precooling stage: a droplet is cooled by a cold source. During this stage, the temperature of the droplet can be cooled below the equilibrium freezing temperature but crystal nucleation does not occur.…”

Section: Introductionmentioning

confidence: 99%

Mesoscopic Dynamical Model of Ice Crystal Nucleation Leading to Droplet Freezing

et al. 2020

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We present a numerical model to study the dynamic behaviors and heat conduction of freezing liquid droplets based on the MDPDE method (many-body dissipative particle dynamics with energy conservation configurations). In this model, the freezing processes involved in cooling, recalescence, and nucleation are considered. A new scaling method was developed to connect the mesoscopic MDPDE coefficients and macrothermal conductivity. The freezing of water droplets on cold surfaces with different wettabilities was simulated. Both the evolution of temperature and ice–liquid interface movement showed close agreement with the experimental data. We discuss the formation of a pointy tip on the top of an ice-drop and nucleation and growth during the recalescence stage. The rapid expansion of the recalescence region and the growth of the solid-phase region were calculated numerically, and this showed that the nuclei distribution of the two processes were completely different. The MDPDE model can not only predict the freezing time and shape deformation of ice-drops but also the nuclei formation and crystal growth during solidification. This study provides a useful tool for deicing material design.

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NMR verification of single droplet freezing models

Cited by 17 publications

References 28 publications

Freezing of water droplets on solid surfaces: An experimental and numerical study

Freezing of water droplets on solid surfaces: An experimental and numerical study

A Three-Stage Solidification Model for Food Particles

Mesoscopic Dynamical Model of Ice Crystal Nucleation Leading to Droplet Freezing

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