Droplet cooling and freezing characteristic in effect of ultrasonic
Droplet cooling and freezing characteristic in effect of ultrasonic
复制标题
超声波作用下的液滴冷却和冻结特性
DOI：
10.1007/s00231-018-2529-6
复制
发表时间：
2018-11
影响因子：
2.2
通讯作者：
Zhang Donghai
中科院分区：
文献类型：
--
作者：
Gao Penghui;Lan Ruowen;Du Yuji;Cheng Bo;Zhang Meng;Zhang Donghai
近年来，超声在液体冷冻中的应用越来越受到人们的关注，其潜力也越来越大。为了弄清超声辅助下液滴的冷却和凝固过程，采用Fluent凝固/熔化模型对超声辅助下液滴的冷却和凝固过程进行了数值模拟。分析了在不同超声强度（200 W/m2、400 W/m2和800 W/m2）和超声频率（20，000 Hz、40，000 Hz和80，000 Hz）下，液滴温度分布、液滴冻结半径和液滴固液比的变化，以反映超声对液滴冷却和冻结的影响。进行了相关实验，得到了超声作用下液滴的冻结状态和温度变化情况。结果表明，较低的超声频率有利于液滴的冷却和冻结，较小的液滴半径有利于液滴的冻结。此外，较低的环境温度和较大的空气流速会缩短冻结时间。
The application of ultrasound to liquid freezing draws growing attention in these years and its potential seems very promising. In order to make clear droplet cooling and freezing assisted by ultrasonic, numerical simulation of droplet cooling and freezing by ultrasonic has been performed by solidification/melting model of Fluent. Variation of droplet temperature distribution, droplet freezing radius and solid-liquid proportion of droplet in process of freezing are analyzed in different ultrasonic intensities(200 W/m2, 400 W/m2and 800 W/m2) and ultrasonic frequency (20,000 Hz, 40,000 Hz and 80,000 Hz) to reflect the effect of ultrasonic on cooling and freezing of droplet. The related experiment is carried out to obtain the droplet freezing state and temperature variation in the effect of ultrasound. The results are shown that the lower ultrasonic frequency would cause droplet to be cooled and freeze easily, and smaller droplet radius is favorable to droplet freezing. Besides, the lower environmental temperature and the greater air velocity would reduce freezing time.
登录
查看更多内容
影响因子：
1.8
作者：
C. Virone;H. Kramer;G. V. Rosmalen;A. Stoop;T. Bakker
通讯作者：
C. Virone;H. Kramer;G. V. Rosmalen;A. Stoop;T. Bakker
影响因子：
5
作者：
Meidani, ARN;Hasan, M
通讯作者：
Hasan, M
DOI：
10.1016/s0017-9310(02)00399-x
发表时间：
2003-03-01
影响因子：
5.2
作者：
Hindmarsh, JP;Russell, AB;Chen, XD
通讯作者：
Chen, XD
影响因子：
6.4
作者：
A. Bourdillon;P. G. Verdin;C. Thompson
通讯作者：
A. Bourdillon;P. G. Verdin;C. Thompson
影响因子：
8.4
作者：
Kiani, Hossein;Sun, Da-Wen;Zhang, Zhihang
通讯作者：
Zhang, Zhihang