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Congélation d'une gouttelette d'eau par évaporation : congélation de l'eau en surfusion activée par des phénomènes d'ébullition.

[In Japanese. / En japonais.]

Auteurs : SATOH I., FUSHINOBU K., HASHIMOTO Y.

Type d'article : Article

Résumé

A water droplet, the diameter of which was 1-4 mm, was suspended in a test cell by fine metal wires and the cell was suddenly evacuated to a pressure lower than the triple-point pressure of water. The temperature of the droplet was measured by a thermocouple, and the cooling/freezing behaviour and the temperature profile of the droplet surface were captured using a video camera and an infrared thermo-camera, respectively. The water droplet is frozen within a few seconds through reaching of a remarkable supercooling state. When the initial temperature of the droplet is slightly higher than room temperature, boiling phenomena occur in the droplet simultaneously with the freezing due to evaporation. Under such conditions, it was shown that the degree of supercooling of the droplet is reduced by the bubbles generated in the droplet.

Détails

  • Titre original : [In Japanese. / En japonais.]
  • Identifiant de la fiche : 1999-2104
  • Langues : Japonais
  • Source : Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 15 - n. 3
  • Date d'édition : 1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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