超声波作用下液滴的冷却冻结规律

doi:10.11949/j.issn.0438-1157.20170381

化工学报 ›› 2017, Vol. 68 ›› Issue (11): 4095-4104.DOI: 10.11949/j.issn.0438-1157.20170381

超声波作用下液滴的冷却冻结规律

高蓬辉¹, 张梦¹, 杜玉吉^1,2, 程博¹, 张东海¹, 周国庆¹

1 中国矿业大学力学与土木工程学院, 江苏徐州 221116;
2 中节能城市节能研究院有限公司, 江苏常州 213001

收稿日期:2017-04-10 修回日期:2017-07-06 出版日期:2017-11-05 发布日期:2017-11-05
通讯作者: 高蓬辉
基金资助:
国家自然科学基金项目（51106176）；中国矿业大学学科前沿专项项目（2015XKQY16）。

Cooling and freezing law for liquid drop in ultrasound wave

GAO Penghui¹, ZHANG Meng¹, DU Yuji^1,2, CHENG Bo¹, ZHANG Donghai¹, ZHOU Guoqing¹

1 School of Architecture and Civil Engineering, China University of Mining and Technology, Xuzhou 221116, Jiangsu, China;
2 China Energy Conservation and Environmental Protection City Energy Conservation Company Limited, Changzhou 213001, Jiangsu, China

Received:2017-04-10 Revised:2017-07-06 Online:2017-11-05 Published:2017-11-05
Supported by:
supported by the National Natural Science Foundation of China (51106176) and the Subject Front Research of China University of Mining and Technology (2015XKQY16).

摘要/Abstract

摘要：

超声波液体辅助冻结在食品、海水淡化及冰蓄冷等方面的应用得到了广泛关注。结合声场理论，在对液滴界面处热质传递分析的基础上，建立了超声波作用下的液滴冷却冻结数学模型，讨论了不同超声波频率、强度及作用时间对液滴界面处热质传递的影响，得到了超声波作用下液滴的冷却冻结规律。结果表明：超声波作用下界面处的传质系数随着超声波强度的增加而增大，但随超声波频率的增加而减小；在液滴冷却冻结过程中，质量传递与热量传递的方向相同，液滴的冷却冻结在超声波作用下得到了强化。在超声波频率为20000 Hz（强度为400 W·m^-2），经过相同的时间（60 s），超声波作用下的液滴温度比无超声作用的温度低2.0~2.5℃。研究将有助于深入理解超声波辅助冷却冻结机理，并为其工程应用提供了指导和参考。

关键词: 超声波, 冻结, 传质, 相变, 溶液

Abstract:

The application of ultrasound to liquid freezing got much attention over the last few years and its potential seems very promising. In order to make clear droplet freezing assisted by ultrasound, the heat and mass transfer characteristic was studied based on ultrasound theory, penetration theory of mass transfer and energy conservation. The ultrasound frequency, ultrasound intensity and operation time were studied in the process of the liquid drop freezing. The results showed that ultrasound could accelerate mass transfer and make droplet rapidly cooling. In the effect of ultrasound, the bubble size in the droplet was decreased with ultrasound frequency, and the bubble number in the droplet was increased with ultrasound frequency. Mass transfer coefficient of droplet was increased with ultrasound intensity and reduced with ultrasound frequency. For the mass transfer and heat transfer, the direction were same in the droplet freezing process, the heat transfer was strengthened by mass transfer in the droplet freezing process. Comparing with no ultrasound, droplet temperature with ultrasound (ultrasound frequency 20000 Hz and ultrasound intensity 400 W·m^-2) was lower 2.0-2.5℃ after the same time (60 s). Hence the ultrasound helps to cool and freeze droplet. This study is favor to understanding the freezing by ultrasound and its application.

Key words: ultrasound, freezing, mass transfer, phase transformation, liquid

中图分类号:

TB66

高蓬辉, 张梦, 杜玉吉, 程博, 张东海, 周国庆. 超声波作用下液滴的冷却冻结规律[J]. 化工学报, 2017, 68(11): 4095-4104.

GAO Penghui, ZHANG Meng, DU Yuji, CHENG Bo, ZHANG Donghai, ZHOU Guoqing. Cooling and freezing law for liquid drop in ultrasound wave[J]. CIESC Journal, 2017, 68(11): 4095-4104.

参考文献 29

[1]	INADA T, ZHANG X, YABE A, et al. Active control of phase change from supercooled water to ice by ultrasonic vibration (Ⅰ):Control of freezing temperature[J]. International Journal of Heat and Mass Transfer, 2001, 44(23):4523-4531.
[2]	KIANI H, ZHANG Z H, DELGADO A, et al. Ultrasound assisted nucleation of some liquid and solid model foods during freezing[J]. Food Research International, 2011, 44(9):2915-2921.
[3]	OLMO A, BAENA R, RISCO R. Use of a droplet nucleation analyzer in the study of water freezing kinetics under the influence of ultrasound waves[J]. International Journal of Refrigeration, 2008, 31(2):262-269.
[4]	KIANI H, ZHANG Z H, SUN D W. Effect of ultrasound irradiation on ice crystal size distribution in frozen agargel samples[J]. Innovative Food Science & Emerging Technologies, 2013, 18(2):126-131.
[5]	AMIRA J H, ROMAN P, PIERRE L. Ultrasonically triggered freezing of aqueous solutions:influence of initial oxygen content on ice crystals' size distribution[J]. Journal of Crystal Growth, 2014, 402(9):78-82.
[6]	YU D Y, LIU B L, WANG B C. The effect of ultrasonic waves on the nucleation of pure water and degassed water[J]. Ultrason Sonochem, 2012, 19(3):459-463.
[7]	余德洋, 刘宝林, 王伯春. 超声场中声压与空化对冰晶分裂的影响[J]. 制冷学报, 2011, 32(6):30-34. YU D Y, LIU B L, WANG B C. The effect of acoustic pressure and cavitation on the secondary nucleation of ice[J]. Journal of Refrigeration, 2011, 32(6):30-34.
[8]	余德洋. 超声波强化溶液冻结的机理研究[D]. 上海:上海理工大学, 2012. YU D Y. The study on the mechanism of enhancement of solution crystallization by power ultrasound[D]. Shanghai:University of Shanghai for Science and Technology, 2012.
[9]	周新丽, 腾芸, 戴澄. 超声波平板冷冻提高胡萝卜冻干速率[J]. 农业工程学报, 2017, 33(1):256-261. ZHOU X L, TENG Y, DAI C. Contact ultrasound freezing improving freeze drying rate of carrot[J]. Transactions of the Chinese Society of Agricultural Engineering, 2017, 33(1):256-261.
[10]	XU B G, ZHANG M, BHANDARI B, et al. Influence of power ultrasound on ice nucleation of radish cylinders during ultrasound-assisted immersion freezing[J]. International Journal of Refrigeration, 2014, 46(1):1-8.
[11]	GIELEN B, KUSTERS P, JORDENS J, et al. Energy efficient crystallization of paracetamol using pulsed ultrasound[J]. Chemical Engineering and Processing:Process Intensification, 2017, 114(1):55-66.
[12]	LOUHI-KULTANEN M, KARJALAINEN M, RANTANEN J, et al. Crystallization of glycine with ultrasound[J]. International Journal of Pharmaceutics, 2006, 320(1):23-29.
[13]	王全海. 过冷水动态结晶的超声机理研究[D]. 洛阳:河南科技大学, 2014. WANG Q H. The study on the mechanism of enhancement of supercooled water crystallization by power ultrasound[D]. Luoyang:Henan University of Science and Technology, 2014.
[14]	SACLIER M, PECZALSKI R, ANDRIEU J. A theoretical model for ice primary nucleation induced by acoustic cavitation[J]. Ultrasonics Sonochemistry, 2010, 17(17):98-105.
[15]	JORDENS J, GIELEN B, BRAEKEN L, et al. Determination of the effect of the ultrasonic frequency on the cooling crystallization of paracetamol[J]. Chemical Engineering and Processing:Process Intensification, 2014, 84(84):38-44.
[16]	GONDREXON N, CHEZE L, JIN Y, et al. Intensification of heat and mass transfer by ultrasound:application to heat exchangers and membarane separation processes[J]. Ultrasonic Sonochemistry, 2015, 25(1):40-50.
[17]	WOHLGEMUTH K, KORDYLLA A, RUETHER F, et al. Experimental study of the effect of bubbles on nucleation during batch cooling crystallization[J]. Chemical Engineering Science, 2009, 64(19):4155-4163.
[18]	FEN H, SUN D W, GAO W H, et al. Effects of pre-existing bubbles on ice nucleation and crystallization during ultrasound-assisted freezing of water and sucrose solution[J]. Innovative Food Science and Emerging Technologies, 2013, 20(4):161-166.
[19]	MORRIS G J, ACTON E. Controlled ice nucleation in cryopreservation-a review[J]. Cryobiology, 2013, 66(2):85-92.
[20]	GEIDOBLER R, WINTER G. Controlled ice nucleation in the field of freeze drying:fundamentals and technology review[J]. Eur. J. Pharm. Biopharm., 2013, 85(2):214-222.
[21]	PETZOLD G, AGUILERA J M. Ice morphology:fundamentals and technological applications in foods[J]. Food Biophysics, 2009, 4(4):378-396.
[22]	SEARLES J A, CARPENTER J F, RANDOLPH T W. The ice nucleation temperature determines the primary drying rate of lyophilization for samples frozen on a temperature-controlled shelf[J]. Pharmaceutical Sciences, 2001, 90(7):860-871.
[23]	ZHENG L Y, SUN D W. Innovative applications of power ultrasound during food freezing process-a review[J]. Trends in Food Science and Technology, 2006, 17(1):16-23.
[24]	WALTON A J, REYNOLDS G T. Sonoluminescence[J]. Advance in Phycics, 1984, 33(6):595-660.
[25]	高蓬辉, 纪邵斌, 衡文佳, 等. 湿度差驱动下溶液蒸发冷冻过程中冰体的发展规律[J]. 化工学报, 2013, 64(8):2820-2826. GAO P H, JI S B, HENG W J, et al. Icing evolution in process of liquor evaporation-refrigeration driven by humidity difference[J]. CIESC Journal, 2013, 64(8):2820-2826.
[26]	高蓬辉, 衡文佳, 周兴业, 等. 临界条件(0℃)下溶液蒸发冷冻过程中的传质规律[J]. 化工学报, 2013, 64(9):3206-3212. GAO P H, HENG W J, ZHOU X Y, et al. Mass transfer of liquor in evaporation-refrigeration process under critical condition[J]. CIESC Journal, 2013, 64(9):3206-3212.
[27]	SPENGLER J D, GOKHALE N R. Freezing of freely suspended, supercooled water drops in a large vertical wind tunnel[J]. Journal of Applied Meteorology, 1972, 11(11):1101-1107.
[28]	HINDMARSH J P, RUSSELL A B, CHEN X D. Experimental and numerical analysis of the temperature transition of a suspended freezing water droplet[J]. International Journal of Heat and Mass Transfer, 2003, 46(7):1199-1213.
[29]	MASON T J, LORIMER P J. Sonochemistry:Theory, Application and Uses of Ultrasonic in Chemistry[M]. New York:Ellis Horwood Press, 1988:96-132.

超声波作用下液滴的冷却冻结规律

Cooling and freezing law for liquid drop in ultrasound wave

PDF (PC)

可视化

被引次数

摘要/Abstract

引用本文

使用本文

参考文献 29

相关文章 15

编辑推荐

Metrics

本文评价

[1]	吴馨, 龚建英, 靳龙, 王宇涛, 黄睿宁. 超声波激励下铝板表面液滴群输运特性的研究[J]. 化工学报, 2023, 74(S1): 104-112.
[2]	邵苛苛, 宋孟杰, 江正勇, 张旋, 张龙, 高润淼, 甄泽康. 水平方向上冰中受陷气泡形成和分布实验研究[J]. 化工学报, 2023, 74(S1): 161-164.
[3]	张双星, 刘舫辰, 张义飞, 杜文静. R-134a脉动热管相变蓄放热实验研究[J]. 化工学报, 2023, 74(S1): 165-171.
[4]	江河, 袁俊飞, 王林, 邢谷雨. 均流腔结构对微细通道内相变流动特性影响的实验研究[J]. 化工学报, 2023, 74(S1): 235-244.
[5]	吴延鹏, 刘乾隆, 田东民, 陈凤君. 相变材料与热管耦合的电子器件热管理研究进展[J]. 化工学报, 2023, 74(S1): 25-31.
[6]	晁京伟, 许嘉兴, 李廷贤. 基于无管束蒸发换热强化策略的吸附热池的供热性能研究[J]. 化工学报, 2023, 74(S1): 302-310.
[7]	常明慧, 王林, 苑佳佳, 曹艺飞. 盐溶液蓄能型热泵循环特性研究[J]. 化工学报, 2023, 74(S1): 329-337.
[8]	金正浩, 封立杰, 李舒宏. 氨水溶液交叉型再吸收式热泵的能量及分析[J]. 化工学报, 2023, 74(S1): 53-63.
[9]	李艺彤, 郭航, 陈浩, 叶芳. 催化剂非均匀分布的质子交换膜燃料电池操作条件研究[J]. 化工学报, 2023, 74(9): 3831-3840.
[10]	程小松, 殷勇高, 车春文. 不同工质在溶液除湿真空再生系统中的性能对比[J]. 化工学报, 2023, 74(8): 3494-3501.
[11]	史昊鹏, 钟达文, 廉学新, 张君峰. 朝下多尺度沟槽翅片结构表面沸腾换热实验研究[J]. 化工学报, 2023, 74(7): 2880-2888.
[12]	史方哲, 甘云华. 超薄热管启动特性和传热性能数值模拟[J]. 化工学报, 2023, 74(7): 2814-2823.
[13]	邢美波, 张中天, 景栋梁, 张洪发. 磁调控水基碳纳米管协同多孔材料强化相变储/释能特性[J]. 化工学报, 2023, 74(7): 3093-3102.
[14]	张贲, 王松柏, 魏子亚, 郝婷婷, 马学虎, 温荣福. 超亲水多孔金属结构驱动的毛细液膜冷凝及传热强化[J]. 化工学报, 2023, 74(7): 2824-2835.
[15]	张媛媛, 曲江源, 苏欣欣, 杨静, 张锴. 循环流化床燃煤机组SNCR脱硝过程气液传质和反应特性[J]. 化工学报, 2023, 74(6): 2404-2415.