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Inhibition de la maturation d'Ostwald des cristaux de glace dans des coulis de glace par adsorption de polymères à l'interface glace-eau.

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

Auteurs : INADA T., MODAK P. R.

Résumé

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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Format PDF

Pages : 2006-4

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Inhibition of Ostwald ripening of ice crystals in ice slurries by polymer adsorption at ice-water interface.
  • Identifiant de la fiche : 2007-0212
  • Langues : Anglais
  • Source : 7th Conference on Phase-Change Materials and Slurries
  • Date d'édition : 13/09/2006

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