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首页> 外文期刊>International Journal of Heat and Mass Transfer >Phase field simulations of ice crystal growth in sugar solutions
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Phase field simulations of ice crystal growth in sugar solutions

机译：糖溶液中冰晶生长的相场模拟

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摘要

We present the first model ever, that describes explicitly ice crystal growth in a sugar solution during freezing. This 2-D model uses the phase field method, supplemented with realistic, and predictive theories on the thermodynamics and (diffusion) kinetics of this food system. We have to make use of a novel type of phase field to obtain realistic, micron-sized ice crystals, and exclusion of sugar from the crystalline phase. Via simulation of a single ice crystal, we identify important time scales governing the growth. These times scales are also important for the coarsening of the ice morphology in freezing systems with multiple ice crystals. These simulations show that the average ice crystal size is governed by the freezing rate via a power law, similar to an empirical relation from literatures, which is deduced from experiment. The presented model is viewed as a good basis for even more realistic simulations of crystal growth in food.
机译：我们介绍了有史以来的第一个模型，该模型明确描述了冷冻过程中糖溶液中冰晶的生长。该二维模型使用相场方法，并补充了有关该食物系统热力学和（扩散）动力学的现实和预测理论。我们必须利用一种新型的相场来获得逼真的，微米级的冰晶，并从结晶相中排除糖。通过模拟单个冰晶，我们确定了控制生长的重要时间尺度。这些时间尺度对于具有多个冰晶的冷冻系统中的冰形态的粗化也很重要。这些模拟表明，平均冰晶尺寸受幂率定律的冻结速率控制，这与文献中的经验关系相似，这是根据实验得出的。所提出的模型被视为更好地模拟食品中晶体生长的良好基础。

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