抄録
Supercooling characteristics of three kinds of organic water solutions (D-Sorbitol, Glycerol, Glucose) in a forced flow were investigated experimentally. The critical condition of ice nucleation in a cooled circular tube was examined for concentration of water solution and cooling temperature under various Reynolds numbers. It was found that the flow velocity and cooling temperature conditions in a laminar flow region. However, in a turbulent flow region, the critical degree of supercooling was influenced by the flow velocity and cooling temperature. As a result, non-dimensional correlation equations for the critical condition of ice formation were derived in the laminar and turbulent flow region as a function of some non-dimensional parameters. While the ice making efficiency of D-Sorbitol water solution was measured under various Reynolds numbers and cooling temperature conditions on the stable supercooling condition. The ice making efficiency of supercooled organic water solution was influenced by the degree of the supercooling based on the mixed organic water solution temperature at the outlet of the inner tube.
