2009
DOI: 10.1252/jcej.06we251
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Particle Size Characteristics of Ice Slurry Treated with Surfactants and Brines

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Cited by 16 publications
(11 citation statements)
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“…Nevertheless, as demonstrated by our repeated experiments on the vacuum method, first, the ice‐making process with ethanol was precarious; second, it was difficult for the binary ice to form after the addition of NaCl. The results of ethanol were consistent with Reference . Moreover, Reference showed that both supercooling release and ice formation were delayed by roughly 200 seconds.…”
Section: Introductionsupporting
confidence: 89%
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“…Nevertheless, as demonstrated by our repeated experiments on the vacuum method, first, the ice‐making process with ethanol was precarious; second, it was difficult for the binary ice to form after the addition of NaCl. The results of ethanol were consistent with Reference . Moreover, Reference showed that both supercooling release and ice formation were delayed by roughly 200 seconds.…”
Section: Introductionsupporting
confidence: 89%
“…In practical applications, it is inevitable to face the problem of how to effectively capture water vapor to maintain vacuum. Most research on capturing water vapor focused on condensation, usually by vapor compression refrigeration or liquid nitrogen . The condensation could produce a positive effect, but the size was large and the cost was high.…”
Section: Introductionmentioning
confidence: 99%
“…In addition, the particles agglomerate and disperse in the slurry, imparting non-Newtonian characteristics to the slurry. [5][6][7][8][9] To increase slurry fluidity, the addition of surfactants that form drag-reducing rod-like micelles [10][11][12][13][14][15] , polymers 3,16) , and some types of brines 1,9,17,18) have been tested to prevent particle agglomeration. These additives also enhance the non-Newtonian behavior of the slurries.…”
Section: Introductionmentioning
confidence: 99%
“…For example, ice/water slurries have been previously employed in lower temperature applications. [1][2][3]5,16,18,19) Since ice has a large latent heat of 334 kJ kg -1 at 0 ºC, the ice slurries are used for food cold chains. Much research has been performed on the heat transfer characteristics of ice slurries, on techniques for preventing the agglomeration of ice particles, and on techniques to increase fluidity.…”
Section: Introductionmentioning
confidence: 99%
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