Experimental study of water freezing process improvement using ultrasound
Experimental study of water freezing process improvement using ultrasound
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DOI：
10.1016/j.applthermaleng.2021.117827
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发表时间：
2021-11-30
影响因子：
6.4
通讯作者：
Phelan, Patrick E.
中科院分区：
文献类型：
--
作者：
Daghooghi-Mobarakeh, Hooman;Subramanian, Varun;Phelan, Patrick E.
冷冻水的相变过程是制冰、食品冷冻技术、制药等多个领域的重要应用。由于冰相关产品的广泛使用，该技术的工艺改进可能会带来大量的能源节约。众所周知，过冷会对冷冻过程的整体时间和能耗产生负面影响。因此，超声波被提出作为一种通过消除过冷效应来改善冷冻过程的技术，并研究了由此产生的节能效果。进行了一项实验研究来分析使用和不使用超声波的冷冻过程中的能量消耗。经过一系列初步实验，发现间歇应用 3.52 W 和 8.25 W 功率水平的超声波比恒定功率应用更有效。通过迭代实验对过冷现象进行了深入研究。研究还发现，在冷冻过程中施加超声波会导致碎片状冰晶的形成。在 3.52 W 和 8.25 W 功率水平下进行的间歇超声实验中，观察到相对于无超声过程分别节省了 12.4% 和 10.8% 的能源。
The phase change process of freezing water is an important application in several fields such as ice making, food freezing technologies, pharmaceuticals, etc. Due to the widespread usage of ice-related products, process improvements in this technology can potentially lead to substantial energy savings. It is well known that supercooling has a negative effect on the overall time and energy consumption of the freezing process. Therefore, ultrasound is proposed as a technique to improve the freezing process by eliminating the supercooling effect and the resulting energy savings is investigated. An experimental study was conducted to analyze the energy expenditures in the freezing process with and without the application of ultrasound. After a set of preliminary experiments, an intermittent application of ultrasound at 3.52 W & 8.25 W power levels was found to be more effective than constant-power application. The supercooling phenomenon was thoroughly studied through iterative experiments. It was also found that the application of ultrasound during the freezing process led to the formation of shard-like ice crystals. From the intermittent ultrasound experiments performed at 3.52 W & 8.25 W power levels, energy savings relative to no-ultrasound processes of 12.4% and 10.8% were observed, respectively.