Electric field induced transitions in water clusters

Шевкунов, С. В.; Vegiri, Alice

doi:10.1016/s0166-1280(02)00111-2

Cited by 96 publications

(46 citation statements)

References 34 publications

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“…As water molecules are highly polar, they orient themselves in the direction of the electric field, which in-turn would lead to the conversion of electrical energy into mechanical energy, thereby forcing water molecules out of the material [12]. Relevant study also showed that the high eld intensity can reorient water molecules in ice and modify the crystal morphology, so that freezing is inhibited, leading to the acceleration of the thawing process [17]. Figure 2(c) that the e ect of di erent discharge gaps on the thawing time and thawing rate.…”

Section: Awing Time and Awing Rate Analysismentioning

confidence: 99%

High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration

Ding

Song

et al. 2018

Journal of Food Quality

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Applying high-voltage electric eld (HVEF) to some food materials has been shown to increase the thawing rate. To investigate the e ect of process parameters and electrode con guration in high-voltage electric eld system, we took the frozen tofu as the research object and investigated the in uence of the di erent voltages, electrode con guration, and electrode distances on thawing process. e thawing time, center temperatures, and loss rate of samples were measured. e results showed that the thawing time of frozen tofu decreases with the increase of voltage and the thawing time has a great relevance with con guration and distance of electrodes. e electric parameters have a major e ect on thawing loss and thawing time when center temperatures of frozen tofu are from −2°C to 0°C. is work provides clues and experimental basis for the further application of high-voltage electric eld thawing technology.

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Section: Awing Time and Awing Rate Analysismentioning

confidence: 99%

High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration

Ding

Song

et al. 2018

Journal of Food Quality

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“…The present work is a continuation of a previous Monte Carlo study 28 where we had examined the structures and the dependence of static properties such as melting temperature, susceptibility, and heat capacity of a water cluster, on an external uniform electric field, for temperatures in the 90-300 K range. We had found that electric fields of the order of 10 7 V/cm do not considerably affect the melting temperature (T m ϳ200 K) of a moderate in size cluster (Nϭ64), but they do enhance the molecular reorientational motions.…”

Section: Introductionmentioning

confidence: 99%

A molecular dynamics study of structural transitions in small water clusters in the presence of an external electric field

Vegiri

Schevkunov

2001

The Journal of Chemical Physics

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The present work constitutes a thorough study of the response of a relatively small water cluster (Nϭ32) to external static electric fields in the 0.5ϫ10 7 to 10 8 V/cm range, at Tϭ200 K. As the electric field is varied, the system undergoes a phase transition to structures resembling incomplete nanotubes consisting of stacked squares arranged perpendicularly to the field direction. For further field increase the system transforms continuously to more open structures, reminiscent of the proton ordered forms of cubic ice, found also in the liquid. Regarding the dynamic response of the cluster, this is reflected in a profound way on the nonmonotonic variation of the reorientational decay rates of the molecular intrinsic axes and of the self-diffusion coefficients along and perpendicular to the field lines. In general the external field induces a considerable increase of the reorientational decay rates of all axes, except for the strongest field where the electrofreezing effect is observed. Reorientational relaxation has been found to obey a stretched exponential behavior of the Kohlrausch-Williams-Watts-type, where a one-to-one correspondence between the ␤-exponent variation with the field, molecular cooperativity, and translational diffusion has been established.

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“…This reorientation phenomenon makes the hydrogen bond between the water molecules stronger in the direction of the electric field. As an outcome, the structure of water clusters can be reordered, which in turn may aid in the nucleation process [65,[79][80][81][82]. For instance, Shevkunov & Vegiri [79], Vegiri [81], and Vegiri & Schevkunov [82] illustrated that the water cluster converged into an almost aligned state at the electric field strength of 1.5 × 10 9 V/m, owing to the dipoles in the direction less than 90 o to the direction of the field.…”

Section: Mechanisms Of Action Of Fa-sefmentioning

confidence: 99%

“…As an outcome, the structure of water clusters can be reordered, which in turn may aid in the nucleation process [65,[79][80][81][82]. For instance, Shevkunov & Vegiri [79], Vegiri [81], and Vegiri & Schevkunov [82] illustrated that the water cluster converged into an almost aligned state at the electric field strength of 1.5 × 10 9 V/m, owing to the dipoles in the direction less than 90 o to the direction of the field. This reorientation of dipole moments in the electric field influences the spatial orientation of water molecule leading to change in the position of hydrogen atoms; the bonding hydrogen atoms progressively turns to the line joining the two oxygen atoms, thus forming a smaller oxygen-oxygen-hydrogen angle θ in average with the increasing strength of SEF [80].…”

Section: Mechanisms Of Action Of Fa-sefmentioning

confidence: 99%

An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food

et al. 2017

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Abstract:Ice nucleation is a stochastic process and it is very difficult to be controlled. Freezing technologies and more specifically crystallisation assisted by magnetic, electric and electromagnetic fields have the capability to interact with nucleation. Static magnetic field (SMF) may affect matter crystallisation; however, this is still under debate in the literature. Static electric field (SEF) has a significant effect on crystallisation; this has been evidenced experimentally and confirmed by the theory. Oscillating magnetic field induces an oscillating electric field and is also expected to interact with water crystallisation. Oscillating electromagnetic fields interact with water, perturb and even disrupt hydrogen bonds, which in turn are thought to increase the degree of supercooling and to generate numerous fine ice crystals. Based on the literature, it seems that the frequency has an influence on the above-mentioned phenomena. This review article summarizes the fundamentals of freezing under magnetic, electric and electromagnetic fields, as well as their applicability and potentials within the food industry.

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Electric field induced transitions in water clusters

Cited by 96 publications

References 34 publications

High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration

High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration

A molecular dynamics study of structural transitions in small water clusters in the presence of an external electric field

An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food

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