CAJ | 학술논문

实验研究了搅拌速度、液浴温度、添加醇类物质和成核剂等因素对冰浆形成过程中过冷度及结冰特征的影响。结果表明，在制冰浆过程中，对水溶液进行搅拌有利于提高水过冷现象的稳定性。在搅拌速度0～100r／min时，不容易出现过冷现象而直接结冰；过冷度随搅拌速度增大而增大，在搅拌速度为200r／min时达到最大值4.35℃，之后过冷度急剧下降。在液浴温度降低情况下水过冷度先明显变大，随后变化不明显。添加乙二醇后，有效的改善了冰晶的细腻程度，在低浓度区（乙二醇浓度＜6％），过冷度呈小幅上升趋势；在中高浓度区（乙二醇浓度＞6％），过冷度随着乙二醇浓度的增加急剧的减小。添加成核剂后过冷度明显下降，过冷解除时间提前，与硫酸铁和二氧化硅相比，硼砂成核性较差，但是形成的冰晶具有较好的特性。
실험연구료교반속도、액욕온도、첨가순류물질화성핵제등인소대빙장형성과정중과랭도급결빙특정적영향。결과표명，재제빙장과정중，대수용액진행교반유리우제고수과랭현상적은정성。재교반속도0～100r／min시，불용역출현과랭현상이직접결빙；과랭도수교반속도증대이증대，재교반속도위200r／min시체도최대치4.35℃，지후과랭도급극하강。재액욕온도강저정황하수과랭도선명현변대，수후변화불명현。첨가을이순후，유효적개선료빙정적세니정도，재저농도구（을이순농도＜6％），과랭도정소폭상승추세；재중고농도구（을이순농도＞6％），과랭도수착을이순농도적증가급극적감소。첨가성핵제후과랭도명현하강，과랭해제시간제전，여류산철화이양화규상비，붕사성핵성교차，단시형성적빙정구유교호적특성。
The influences of agitation speed , liquid bath temperature , alcohol additives and nucleation agents on supercooling degree and ice features in icing process are experimentally investigated in the present paper .The experi-mental results show that the agitation speed effects significantly on the phenomenon of supercooling .The water is not easy to supercooling and freezing directly when the agitation speed is less than 100 r/min.The supercooling degree increases with the agitation speed and reaches the maximum value 4.35℃at the agitation speed of 200 r/min, later supercooling degree declined sharply.When the refrigerant temperature is reduced , the supercooling degree signifi-cantly increases at first and then does not change obviously.The ice crystals become fine and smooth when the ethyl-ene glycol is added in the water.In low-density areas ( concentration of ethylene glycol <6%) , supercooling degree Increases slightly with the concentration of ethylene glycol.In high-density areas ( concentration of ethylene glycol >6%) , when the concentration of ethylene glycol increases , the supercooling degree decreases sharply.After the nu-cleating agents were added , supercooling degree decrease sharply , the time of remove supercooling is in ad-vance.Compared with iron sulfate and silica , borax nucleation is worse , but forming ice crystals have good charac-teristics.