“…As it is summarized in Zhao et al (2020), theoretical studies on the sublimation process itself are rare, in contrary to being the fundamental phenomenon in de-icing and defrosting processes, food preservation, and porous media fabrication. In literature, investigations on naphthalene, solid carbon dioxide, benzoic acid (Aoki et al, 2002;Garner and Grafton, 1954;Hong and Song, 2007;Smolik and Vitovec, 1983), ice (Neumann et al, 2009;Schmidt, 1972;Schmidt and Gluns, 1992;Thorpe and Mason, 1966), and subcooled water droplets (Reitzle et al, 2019;Ruberto et al, 2017) are present. However, there is a lack of study on the sublimation during ice formation in domestic refrigerators.…”