Experimental study on factors affecting the quality of ice crystal during the freezing concentration for the brackish water
Experimental study on factors affecting the quality of ice crystal during the freezing concentration for the brackish water
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DOI：
10.1016/j.desal.2010.04.018
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发表时间：
2010-09-30
期刊：
影响因子：
9.9
通讯作者：
Han, Wen-feng
中科院分区：
文献类型：
--
作者：
Luo, Cong-shuang;Chen, Wen-wu;Han, Wen-feng
本研究采用自上而下逐层生长的单向冻结法，对影响冰质的控制因素进行了研究。介绍了碎冰离心法（CIAC），试图进一步提高冰的质量。结果表明，冰的品质主要受控制因素的影响。脱盐率与冷冻温度和种冰量呈正相关，与冷冻速率、固相率、溶液浓度和冷冻容器表面积呈负相关。溶液的初始温度对冰的质量没有影响。CIAC在传统冷冻浓缩法的基础上，通过打破“冰盐袋”，释放卤水，进一步提高了冰的质量。因为碎冰会导致这种结构的破坏和盐水的释放，而离心加速了这一过程，并进一步提高了冰的质量，特别是对于TDS浓度较高的冰。在苦咸水样品浓度范围内（1320 ~ 8350 ppm），冷冻法可去除57.88%~ 48.38%TDS，而CIAC法可进一步去除30.91%~ 47.28% TDS（固形物分数（F-s）相近），从而大大提高了冰的质量。(C)2010 Elsevier B. V.保留所有权利。
In my study, the unidirectional-freezing method that ice growth layered from top to bottom was employed to investigate the controlling factors on the quality of ice. The method of crushing ice and centrifugation (CIAC) was introduced, trying to further improve the quality of ice. The results showed that the quality of ice was mainly influenced by controlling factors. The desalination rate positively correlated with freezing temperature and amount of seed ice: while negatively correlated with freezing rate, the solid fraction, solution concentration and the surface area of the freezing container. The initial temperature of solution had no effect on the quality of ice. CIAC based on the traditional freezing-concentration method further improved the quality of ice by breaking the "ice-salt pocket" and releasing the brine. Because crushing ice can lead to the breakage of this structure and the release of brine, while centrifugation accelerated the process, and further improved the quality of ice, especially for the ice with a higher TDS concentration. Within the concentration scope of brackish water samples (1320 ppm to 8350 ppm), the freezing method could remove 57.88%-48.38% of TDS, while the method of the CIAC could further remove 30.91%-47.28% of the TDS (with the similar solid fraction (F-s)), and thus greatly improved the quality of ice. (C) 2010 Elsevier B.V. All rights reserved.