• Geomechanics and Engineering
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• v.15 no.4
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• pp.997-1004
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• 2018

The brine leakage is a tough problem in artificial freezing engineering. This paper takes the common soft clay in Wujiang District as the study object, and calcium chloride solutions with six salinity levels were considered. The 'classic' cooling curve method was employed to measure the freezing point of specimens after freeze-thaw. Results indicate that four characteristic stages can be observed including supercooling, abrupt transition, equilibrium and continual freezing, strongly dependent on the variation of unfrozen water content. Two characteristic points were found from the cooling curves, i.e., freezing point and initial crystallization temperature. A critical value for the former exists at which the increment lowers. The higher the saline content approximately linearly, lower the freezing point. In the initial five cycles, the freezing point increases and then stabilizes. Besides, the degree of supercooling was calculated and its correlations with water, salt and freeze-thaw cycles were noted. Finally, an empirical equation was proposed for the relationship of freezing point and three main factors, i.e., water content, saline content and freeze-thaw cycles. Comparison of calculated and measured data proves that it is reliable and may provide guidance for the design and numerical analysis in frozen soil engineering.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.6 no.4
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• pp.354-364
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• 1994

Experiments have carried out to investigate the effects of parameters, such as mass ratio of R141b-to-water, stirrer speed, brine inlet temperature, brine flowrate, and additives, on the performance of the cool storage system using R141b clathrate. The cool storage system in this experiment was composed of storage tank, refrigerator, and heater. The results show that the mass ratio of R141b-to-water, 1 : 3~1 : 3.5 gives the best performance and the stirring speed has optimum point as 600rpm. At this speed impeller Reynolds number is $1.01{\times}10^5$. The lower the inlet brine temperature and the highter the brine flowrate, the better performance. The addition of metal powder turned out to reduce the degree of supercooling. The supercooling reduction was proportional to the amount of the metal power. However when metal powder was added more than 0.1 wt%, there was no additional supercooling reduction. The surfactants shortened the time consumed for cool storage to the half of no surfactant added case.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.34 no.2
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• pp.173-178
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• 2010

The ice storage system uses water for low temperature latent heat storage. However, a refrigerator capacity are increased and COP are decreased due to supercooling of water in the course of phase change from liquid to solid. This study investigates the cooling characteristics of the TMA-water clathrate compound including TMA (Tri-methyl-amine, $(CH_3)_3N$) of 20~25 wt% as a low temperature latent heat storage material. The results showed that the phase change temperature are increased and the supercooling degree and the specific heat are decreased according to the weight concentration of TMA increased. Especially, the clathrate compound containing TMA 25wt% has the average phase change temperature of $5.8^{\circ}C$ and the supercooling degree of $8.0^{\circ}C$, retention time of liquid phase for 651sec and specific heat of 3.499 kJ/kgK in the cooling process. This expressed good than different concentration of TMA cooling characteristic. Like this, to apply TMA 25wt%-water clathrate compound is determined by advantageous as the low temperature latent heat storage material.

• Proceedings of the SAREK Conference
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• 2005.06a
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• pp.218-218
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• 2005

• Proceedings of the SAREK Conference
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• 2006.06a
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• pp.138-143
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• 2006

The peculiarity of ice slurry, such as liquidity, high heat transfer rate and easy storage can also find to supercooled type dynamic ice storage system(DISS) which is one of the DISS. However, in order to accomplish continuous ice formation in the system without mechanical moving parts, supercooled aqueous solutionshould be formed stable through cooling heat exchanger and be dissoluted in storage tank. In previous research, the time of ice slurry increased as the pressure of the cooling heat exchanger(PHX) increased. In this study, a cooling experiment of an ethylene glycol 7mass% solution was performed with various inlet temperature of the PHX, which has constant brine inlet temperature of $-7^{\circ}C$. The temperature in the storage tank maintained to freezing point of the solution. At results, the time of ice slurry formation increased as the supercooling degree decreased and the cooling rate increased.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.15 no.8
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• pp.652-660
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• 2003

T-history method, measuring heat-of-fusion of phase change material (PCM) in sealed tubes, has the advantages of a simple experimental device and no requirements in sampling process. However, a degree of supercooling used in selecting the range of latent heat release and neglecting sensible heat during the phase change process can cause significant errors in determining the heat of fusion in the original method, which has been improved in order to predict better results by us. In the present study, the modified method was applied to a variety of PCM such as paraffin and lauric acid having very small or no supercooling with a satisfactory precision. Also the selection of inflection point and temperature measurement position was fumed out not to affect the accuracy of heat-of-fusion significantly. As a result, the method can provide an appropriate means to assess a new developed PCM by cycle test even if a very accurate value cannot be obtained.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.2
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• pp.578-584
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• 2013

Ice slurry that is a mixture of fine ice crystals and liquid water is a widely used working fluid in the ice thermal energy storage system due to its flowability and large latent heat of fusion. Generally ice slurry is made from supercooled water. But the excessive supercooling causes the water to freeze even worse to block the pipe. Additionally large degree of supercooling of water degrades the efficiency of the ice thermal energy storage system. Therefore the effective method to control the phase change from supercooled water to ice slurry is needed. In this paper we experimentally studied a novel method to generate the ice slurry from the supercooled water using the ultrasonic vibration. It was found that the cavitation impact of supercooled water by ultrasonic vibration can help the generation of ice slurry.

• Journal of Energy Engineering
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• v.14 no.2 s.42
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• pp.117-122
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• 2005

This study is performed to investigate the cooling characteristics of TMA $25\;wt\%$ clathrate compound with an additive; the phase change temperature, the degree of supercooling, specific heat and the rate of volume change. The used additive is ethanol and the heat source temperature is $-7^{\circ}C$. Experimental results are as follows: 1) The phase change temperature is increased by $0.32\~0.96^{\circ}C$ during the cooling process of TMA $25\;wt\%$ clathrate compound with ethanol. 2) The degree of supercooling is repressed by $0.9^{\circ}C$ in case of TMA $25\;wt\%$ clathrate compound with $0.5\;wt\%$ ethanol. 3) The specific heat is increased by $0.19\;kJ/kg^{\circ}C$ in case of TMA $25\;wt\%$ clathrate compound with $0.l\;wt\%$ ethanol. 4) The rate of volume change is decreased by $1.15\~l.5\%$ in case of TMA $25\;wt\%$ clathrate compound with ethanol.

• Food Science and Preservation
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• v.24 no.2
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• pp.168-180
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• 2017

This study was performed to determine the rapid thawing method for reducing the thawing time of frozen pork loins and to examine the effects of supercooling on the microbiological, physicochemical, and sensory qualities of fresh and frozen-thawed pork during storage at -1.5, 4, and $15^{\circ}C$. Forced-air thawing at $4^{\circ}C$ was the most time-consuming process, whereas radio frequency thawing time was the shortest by dielectric heating. The supercooling storage temperature was chosen to be $-1.5^{\circ}C$ because microstructural damages were not observed in the pork sample after cooling at $-1.5^{\circ}C$ for 24 h. Fresh or frozen-thawed pork loins stored at $-1.5^{\circ}C$ had lower drip loss and total volatile base nitrogen, thiobarbituric acid-reactive substance, and Hunter b* levels than loins stored at 4 and $15^{\circ}C$. In addition, the least degree of increase in preexisting microorganisms counts of the fresh or frozen-thawed pork loin samples was obtained during supercooled storage at $-1.5^{\circ}C$. Sensory quality results of fresh and frozen-thawed pork loin samples stored at $-1.5^{\circ}C$ showed higher scores than the samples stored at 4 and $15^{\circ}C$. These data indicate that supercooling at $-1.5^{\circ}C$ in the meat processing industry would be effective for maintaining the quality of pork meats without ice crystal nucleation and formation.

• Fibers and Polymers
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• v.7 no.4
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• pp.367-371
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• 2006

Thermal properties of copolyetherester/silica nanocomposites were examined by using DSC and TGA. The segmented block copolyetheresters with various hard segment structures and hard segment contents (HSC) were synthesized and their silica nanocomposite films were prepared by solution casting method. The nano-sized fumed silica particles were found to act as a nucleating agent of the copolyetheresters. The nanocomposites always showed reduced degree of supercooling or faster crystallization than the corresponding copolyetheresters. The nanocomposites also showed increased hard segment crystallinity except HSC 35 sample which had short hard segment length. In case of 2GT [poly(ethylene terephthalate)] copolyetheresters, which were not developed commercially because of their low crystallization rate, the hard segment crystallinity increased considerably. The copolyetherester/silica nanocomposites showed better thermal stability than copolyetheresters.