Thermal analysis and thermography observation of stainless-steel ice cubes

Luthfi Luthfi, Azhar Azhar, Zuhaimi Zuhaimi, Syamsuar Syamsuar, Sumardi Sumardi
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Abstract

Alternative products for water ice cubes have long been sought due to the spread of waterborne diseases and microplastic contamination, as they are often made from unhygienic water sources. Recently, stainless-steel ice cubes have been considered as one of the best alternatives, and they have been very popular in marketplaces, although very few studies found in the literature that have investigated their potential in replacing water ice cubes. In this study, the thermal performance of stainless-steel ice cubes will be explored experimentally using a combination of an Arduino microcontroller equipped with DS18B20 thermocouple sensors and a HIKMICRO B20 thermal camera with the aim to find out how good stainless steel ice cubes for cooling food and beverages. The time evolution of water temperature in glasses filled with stainless-steel cubes of various brands is compared with that of water ice cubes. The temperature field obtained from thermal images is used to further observe the overall temperature of water in the glass. Leeseph stainless-steel ice cubes are found to have thermal performance comparable to water ice cubes, while SSGP ice cubes can retain lower temperatures for a longer time compared with other ice cubes. The effect of the number of ice cubes (N), the volume of water (V), and the average diameter of the glass used (D) are also investigated. At 1 ≤ N ≤ 4, the larger number of ice cubes used are found to lower the minimum temperature, and to decrease the minimum time, while at 150 ml ≤ V ≤ 300 ml, the larger amount of water used are observed to increase the minimum temperature and to increase the minimum time, . At 53 mm ≤ D ≤ 66 mm, larger glass diameter used are found to increase both the minimum temperature, and the minimum time
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不锈钢冰块的热分析和热成像观察
由于水传播疾病的传播和微塑料污染,人们长期以来一直在寻找水冰块的替代产品,因为它们通常是由不卫生的水源制成的。最近,不锈钢冰块被认为是最好的替代品之一,它们在市场上非常受欢迎,尽管在文献中很少有研究发现它们取代水冰块的潜力。在本研究中,我们将利用Arduino微控制器与DS18B20热电偶传感器和HIKMICRO B20热像仪的结合,对不锈钢冰块的热性能进行实验探索,目的是找出不锈钢冰块对食品和饮料的冷却效果。比较了不同牌号的不锈钢立方体和水冰块在玻璃杯中的水温随时间的变化规律。利用热图像得到的温度场,进一步观察玻璃杯中水的整体温度。Leeseph不锈钢冰块的热性能与水冰块相当,而SSGP冰块与其他冰块相比,可以保持较低的温度更长时间。还研究了冰块数量(N)、水体积(V)和所用玻璃平均直径(D)的影响。在1≤N≤4时,冰块用量越大,最低温度降低,最短时间缩短;在150 ml≤V≤300 ml时,用水量越大,最低温度升高,最短时间延长。在53 mm≤D≤66 mm时,使用更大的玻璃直径可以提高最低温度和最低时间
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