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Caractéristiques de fusion de coulis de glace-eau traversés par un bouillonnement d'air chaud.

Melting characteristics of ice water slurry by warm air bubbling.

Auteurs : AOYAMA S., INABA H.

Type d'article : Article

Résumé

This paper deals with direct contact heat exchange characteristics between ice water slurry (average ice particle diameter: 3.10 mm) and warm air bubbles as a heat transfer medium. The warm air bubbles ascending in the layer fluidised the ice water slurry layer, and the bubbles were cooled down directly by the ice water slurry. According to the results obtained from the experiment, some empirical correlations for temperature efficiency and the completion time of melting were derived in terms of various nondimensional parameters.

Détails

  • Titre original : Melting characteristics of ice water slurry by warm air bubbling.
  • Identifiant de la fiche : 2002-2317
  • Langues : Anglais
  • Source : International Journal of thermal Sciences - vol. 40 - n. 8
  • Date d'édition : 09/2001

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