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Inhibition of Ostwald ripening of ice crystals in ice slurries by polymer adsorption at ice-water interface.

Author(s) : INADA T., MODAK P. R.

Summary

Effect of polyvinyl alcohol (PVA) in inhibiting Ostwald ripening of ice crystals in isothermal ice slurries was investigated, and then compared with the effect of an antifreeze protein (AFP), and other polymers, namely, polyethylene glycol, polyvinyl pyrrolidone, and polyacrylic acid. PVA and AFP type I completely inhibited Ostwald ripening at 4.4 and 0.050 mg/ml, respectively, whereas the other three polymers permitted Ostwald ripening. This inhibition effect of PVA and AFP type I was caused by thermal hysteresis, which is defined as the difference between the melting temperature and non-equilibrium freezing temperature at which ice crystals start to grow in solution. The authors estimated the driving potential for Ostwald ripening in the experiments, and then compared it with the measured thermal hysteresis of PVA and AFP type I. Ostwald ripening was completely inhibited when the thermal hysteresis surpassed the driving potential for Ostwald ripening.

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Pages: 2006-4

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Details

  • Original title: Inhibition of Ostwald ripening of ice crystals in ice slurries by polymer adsorption at ice-water interface.
  • Record ID : 2007-0212
  • Languages: English
  • Source: 7th Conference on Phase-Change Materials and Slurries
  • Publication date: 2006/09/13

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