摘要
To investigate the formation and distribution characteristics of trapped air bubble during freezing process of water, a water slice freezing experiment is conducted in a horizontal Hele-Shaw cell. Results show two types of bubbles in ice, egg-shaped and needle-shaped, and their behavior is affected by the ice growth rate. When the rate is less than 20.6 μm/s and 9.4 μm/s, needle-shaped bubbles appear and egg-shaped bubbles disappear, respectively. When it is less than 3.1 μm/s, no bubble appears. As the ice grows, the bubble size increases first and then be constant. These results may help to optimize anti-icing/deicing technology.
| 投稿的翻译标题 | Experimental study on the formation and distribution of trapped air bubbles in horizontal ice slice |
|---|---|
| 源语言 | 繁体中文 |
| 页（从-至） | 161-164 |
| 页数 | 4 |
| 期刊 | Huagong Xuebao/CIESC Journal |
| 卷 | 74 |
| DOI | |
| 出版状态 | 已出版 - 5 6月 2023 |
关键词
- bubble distribution
- bubble formation
- freezing water slice
- ice growth rate
- trapped air bubble