A general model for the icing characteristics of water droplets on cold surfaces

Icing is widespread in transportation, aerospace, power, and other fields and often causes hazards and losses. Considering the effect of gravity, a theoretical model of the icing processes of sessile water droplets on the plate surface and spherical surface, as well as the icing process of pendant droplets on the plate surface, is established. Based on the model, the icing characteristics are studied under different droplet volumes, contact angles, and surface temperatures. The results indicate that the shape of the droplet is less affected by the icing rate and less dependent on the subcooling degree. With the decrease of surface temperature and droplet volume and the increase of contact angle, the icing rate increases, and the icing time shortens. Under the same conditions, the pendant droplet has a higher profile and longer icing time. The larger the spherical radius, the larger the base area, and the shorter the icing time. This phenomenon is more pronounced in small spherical radii. This study not only helps us better understand the mechanism and characteristics of icing and frosting but also provides scientific basis and technical support for preventing and controlling icing and frosting.