Heat and mass transfer effects of ice growth mechanisms in water and aqueous solutions

Research into ice crystallization processes is an important area of study. The desire to improve product quality and efficiency of processes involving ice crystallization in industries such as desalination by freezing, freeze drying, freeze concentration and freeze crystallization for food processing, requires insight into the ice growth mechanisms. More so, a novel technology called Eutectic Freeze Crystallization, where water is recovered in the form of ice, requires that ice crystals are of high purity as this directly determines the quality of the water obtained. During ice crystallization, ice growth mechanisms play an important role in determining the structure, size and morphology of ice which have an effect on separation processes and product purity. Heat and mass transfer play a fundamental role in ice growth processes as they affect the thermodynamics and kinetics of the crystallization process. Ice growth experiments were carried out in pure water, in 8.4 wt% and 16.8 wt% magnesium sulphate and in 8.4 wt% sodium nitrate using a 10x5x31 mm test cell made of Plexi-glass®. The Colour Schlieren optical technique was used to conduct the experiments. This is because of its capability to map refractive index gradients related to either temperature or/and concentration gradients of the solution during crystal growth.

Grantor dc:publisher.institution

Department of Chemical Engineering

Year dc:date.issued

2013

Author dc:creator

• Kapembwa, Michael

Advisors dc:contributor.advisor

• Randall, Dyllon G
• Rodriguez-Pascual , Marcos
• Lewis, Alison Emslie

Language dc:language.iso

eng

Handle dc:identifier.uri

http://hdl.handle.net/11427/11180

OAI identifier oai:identifier

oai:open.uct.ac.za:11427/11180