2005
DOI: 10.1016/j.ijrefrig.2004.07.014
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From physical properties of ice slurries to industrial ice slurry applications

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Cited by 171 publications
(57 citation statements)
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“…For water, the mushy substance is called ice slurry, a binary fluid that is applied in refrigeration technologies to transport efficiently the cold. Ice slurry may, for instance, be modeled as a Bingham fluid, which has higher flow resistance than pure water, but, because of the very high latent heat, is still energetically favorable for the transport of cold energy (see e.g., [34][35][36][37]). …”
Section: What Is a Critical Or A Cooperative Phenomenon?mentioning
confidence: 99%
“…For water, the mushy substance is called ice slurry, a binary fluid that is applied in refrigeration technologies to transport efficiently the cold. Ice slurry may, for instance, be modeled as a Bingham fluid, which has higher flow resistance than pure water, but, because of the very high latent heat, is still energetically favorable for the transport of cold energy (see e.g., [34][35][36][37]). …”
Section: What Is a Critical Or A Cooperative Phenomenon?mentioning
confidence: 99%
“…Większa właściwa wydajność cieplna zawiesiny lodowej w stosunku do tradycyjnych czynników pośredniczących umożliwia zmniejszenie strumienia masy zawiesiny i redukcję nawet o 50% średnic rur i prędkości przepływu. Wpływa to na obniżenie kosztów instalacji oraz ograniczenie średnio do 12,5% zużycia energii związanej z transportem chłodziwa [3]. Tabela 1 zawiera porównanie średnic wewnętrznych rur dla przepływu wody (0% zawartości lodu) i wodnej zawiesiny lodowej, zapewniających transport strumienia ciepła 10 lub 250 kW przy stałej temperaturze zawiesiny (ΔT = 0) oraz przy zmianie temperatury chłodziw o 6 i 12 K. Wartości średnic rur odpowiadają prędkości przepływu czynników równej 1 m/s.…”
Section: Charakterystyka Zawiesiny Lodowej Jako Chłodziwaunclassified
“…In addition, the particles agglomerate and disperse in the slurry, imparting non-Newtonian characteristics to the slurry. [5][6][7][8][9] To increase slurry fluidity, the addition of surfactants that form drag-reducing rod-like micelles [10][11][12][13][14][15] , polymers 3,16) , and some types of brines 1,9,17,18) have been tested to prevent particle agglomeration. These additives also enhance the non-Newtonian behavior of the slurries.…”
Section: Introductionmentioning
confidence: 99%
“…For example, ice/water slurries have been previously employed in lower temperature applications. [1][2][3]5,16,18,19) Since ice has a large latent heat of 334 kJ kg -1 at 0 ºC, the ice slurries are used for food cold chains. Much research has been performed on the heat transfer characteristics of ice slurries, on techniques for preventing the agglomeration of ice particles, and on techniques to increase fluidity.…”
Section: Introductionmentioning
confidence: 99%