Experimental study on freezing of liquids under static magnetic field

被引：0
|
作者：
Hongxia Zhao [1 ]
Feng Zhang [1 ]
Hanqing Hu [1 ]
Sheng Liu [2 ]
Jitian Han [1 ]
机构：
[1] School of Energy and Power Engineering, Shandong University
[2] Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, National Engineering Research Center for Vegetables
来源：
Chinese Journal of Chemical Engineering | 2017年 / 25卷 / 09期
基金：
中国国家自然科学基金;
关键词：
Liquid; Freezing; Static magnetic field; Nucleation temperature; Phase transition time;
D O I：
暂无
中图分类号：
TS205.7 [冷藏、冻藏与速冻加工];
学科分类号：
摘要：
Freezing processes of several liquids under static magnetic field(SMF) less than 50 mT were investigated. Central temperature of liquid samples held in glass test tubes immersed in a liquid bath was measured and collected. Nucleation temperature and phase transition time were obtained from freezing curves. Normality tests were performed for nucleation temperature of these liquids with/without magnetic field and normality distributions were justified. Analysis of variances was carried out for nucleation temperature of these liquids with magnetic field flux density as the influencing factor. Results showed that no significant difference was found for deionized water with or without SMF. However, differences exist in 0.9% NaCl solution and 5% ethylene glycol solution with and without SMF. Nucleation temperature of 0.9% NaCl with SMF is lower than that without SMF, while its phase transition time is shorter than that without SMF. Nucleation temperature of 5% ethylene glycol with SMF is higher than that without SMF, while its phase transition time is not modified with SMF.
引用
收藏
页码：1288 / 1293
页数：6
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