Nucleation mechanism in the absence and presence of an electric field

IF 5.3 2区 农林科学 Q1 ENGINEERING, CHEMICAL Journal of Food Engineering Pub Date : 2024-08-30 DOI:10.1016/j.jfoodeng.2024.112302
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Abstract

The objective of this article is to investigate the mechanism of the ice nucleation process theoretically by assaying the thermodynamics of the ice nucleus as a small system, and experimentally verified by studying the effect of the static electric field on the ice nucleation process. Using the thermodynamic of small system related to Hill, we predicted that the equilibrium temperature of water and ice nucleus decreases with the reduction of nucleus size. By applying an electrostatic field, the Gibbs free energy of nucleus formation decreases due to this fact that the electrostatic work on the ice nucleus is lower than that for bulk water which it causes a decrease in the critical size of the ice nucleus. The experimental results showed that the nucleation temperature of water increases by applying the electric field with the voltage of 4.5 kV (internal strength of 2.2 × 104 V/m) while the size of ice crystals decreases in the frozen agar gel at the presence of electric field.

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无电场和有电场时的成核机制
本文旨在通过测定作为小系统的冰核的热力学,从理论上研究冰核形成过程的机理,并通过研究静电场对冰核形成过程的影响进行实验验证。利用与希尔有关的小系统热力学,我们预测水和冰核的平衡温度随着冰核尺寸的减小而降低。在静电场的作用下,冰核形成的吉布斯自由能会降低,这是因为冰核的静电功低于散装水的静电功,从而导致冰核的临界尺寸减小。实验结果表明,施加电压为 4.5 kV(内部强度为 2.2 × 104 V/m)的电场后,水的成核温度升高,而在电场作用下,冷冻琼脂凝胶中冰晶的尺寸减小。
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来源期刊
Journal of Food Engineering
Journal of Food Engineering 工程技术-工程:化工
CiteScore
11.80
自引率
5.50%
发文量
275
审稿时长
24 days
期刊介绍: The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.
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