L'étude concerne la prise en glace d'une paroi thermiquement contrôlée placée au sein d'une conduite dans laquelle se développe un écoulement turbulent d'air humide. L'ensemble des essais expérimentaux a été réalisé à partir du banc d'essai HUMIDE, soufflerie dédiée conçue au laboratoire et modifiée afin de suivre au cours du temps l'augmentation de masse de glace. Une analyse paramétrique de l'influence du taux d'humidité et de la vitesse de l'écoulement sur le dépôt de glace a été réalisée et, à partir de la mesure du flux global, il a été possible d'estimer les flux convectifs en présence de la glace. Les résultats soulignent clairement que les flux convectifs sont plus ou moins accentués en fonction de l'humidité.Une tentative de modélisation du mélange air - vapeur d'eau/glace, a été développée en partout de la théorie de nucléation et les différentes confrontations soulignent la très forte sensibilité des résultats vis-à-vis des conditions aux limites et de la modélisation. Au-delà de géométries simples comme la plaque, une géométrie caractéristique d'un échangeur a également été simulée notamment pour caractériser de manière qualitative les mécanismes de prise en glace de tels systèmes. / The study concerns the de-sublimation of a thermally controlled flat plate placedwithin a wind tunnel in which develops a turbulent moist air flow. A parametric analysis of the influence of humidity and the velocity of the flow on the ke formation was carried out and, from the measurement of global heat flux, it is possible to estimate the convective heat transfer with the presence of ice. The results show that the convective fluxes are more or less accentuated depending on the humidity. A solver to modeling of air - vapor/ice, was developed base on the theory of nucleation heterogeneous. Beyond simple geometry such as a flat plate, a characteristic geometry of a heat ex.changer was also simulated in particular to qualitatively characterize the ice formation mechanisms of such systems.

Master of Science / Department of Mechanical and Nuclear Engineering / Amy R. Betz / The purpose of this research was to test if biphilic surfaces mitigate frost and ice formation. Frost, which forms when humid air comes into contact with a surface that is below the dew point and freezing temperature of water, hinders engineering systems such as aeronautics, refrigeration systems, and wind turbines. Most previous research has investigated increasingly superhydrophobic materials to delay frost formation; however, these materials are dependent on fluctuating operating conditions and surface roughness. Therefore, the hypothesis for this research was that a biphilic surface would slow the frost formation process and create a less dense frost layer, and water vapor would preferentially condense on hydrophilic areas, thus controlling where nucleation initially occurs. Preferential nucleation can control the size, shape, and location of frost nucleation. To fabricate biphilic surfaces, a hydrophobic material was coated on a silicon wafer, and a pattern of hydrophobic material was removed using photolithography to reveal hydrophilic silicon-oxide. Circles were patterned at various pitches and diameters. The heat sink was comprised of two parts: a solid bottom half and a finned upper half. Half of the heat sink was placed inside a polyethylene base for insulation. Tests were conducted in quiescent air at room temperature, 22 °C, and two relative humidities, 30% and 60%. Substrate temperatures were held constant throughout all tests. All tests showed a trend that biphilic surfaces suppress freezing temperature more effectively than plain hydrophilic or hydrophobic surfaces; however, no difference between pattern orientation or size was noticed for maximum freezing temperature. However, the biphilic patterns did affect other aspects such as time to freezing and volume of water on the surface. These effects are from the patterns altering the nucleation and coalescence behavior of condensation.

Este trabalho propõe um modelo de transferência de calor e massa para prever a formação de gelo em um container preenchido com legumes congelados. O problema físico é modelado como um meio poroso composto pelo próprio produto e o ar em seu entorno. O regime de convecção natural é assumido dentro do container, o qual promove o transporte de massa. Como uma primeira validação, o modelo é simulado considerando diferentes temperaturas de ar externo, causadas por flutuações da vizinhança. Resultados para quatro ciclos de temperaturas foram comparados, variando separadamente a temperatura média do ar, amplitude e frequência de oscilação. De modo geral, é observado que a temperatura do produto se comporta assim como era esperado e este resultado é diretamente associado à formação de gelo dentro do container. A formação de gelo cresce com uma maior amplitude de oscilação, porém decresce com um aumento na frequência e na temperatura média. Os parâmetros do modelo foram obtidos para dois diferentes produtos: fatias de cenouras congeladas e vagens congeladas, ambos em meio ao ar. As definições de parâmetros são oriundas de revisão bibliográfica, medições experimentais e simulações numéricas. Os parâmetros encontrados para a caracterização desses meios porosos foram similares para ambos os produtos, mesmo eles possuindo diferentes geometrias. A validação experimental foi feita para as fatias de cenoura considerando dois ciclos de temperatura O modelo numérico é capaz de prever o campo de velocidades do ar, as temperaturas do produto e a formação de gelo local. Os resultados foram validados em relação a um grupo independente de resultados numéricos, tal comparação apresentou uma boa concordância. A circulação de ar encontrada é, de fato, devido à convecção natural. O comportamento da temperatura dos produtos simulados concorda com os valores medidos e os valores de temperaturas diferem por menos de 12%. Com respeito à formação de gelo, o modelo é capaz de prevê-la corretamente nas regiões mais suscetíveis a este fenômeno. Porém, a quantidade de gelo formado prevista pelo modelo (1,56 g/semana) é menor do que a experimental (4,67 g/semana), apesar de serem de mesma ordem de magnitude. O efeito de cada parâmetro no modelo é estudado visando detectar maneiras de aprimorar o modelo. Foi encontrado que os parâmetros mais importantes para a formação de gelo total são a difusividade de massa efetiva e o coeficiente de transferência de calor convectivo dentro do container. Ajustando estes parâmetros duas vezes foi possível encontrar resultados melhores com respeito à formação de gelo (3,09 g/semana). / A model of heat and mass transfer is proposed in order to predict frost formation into a closed container filled with frozen vegetables. The physical problem is modeled as a macroporous media composed by the product itself and the surrounding air. Natural convection air flow is assumed into the container, who promotes water mass transport. As a first validation, the model is simulated for several exterior air temperatures, under environmental fluctuations (boundary conditions). Results of four temperature cycles were compared, varying average air temperature, amplitude and frequency of oscillation, one by one. As a general result, it is observed that the product temperature behavior is as expected, and it is directly associated with frost formation into the container. Frost formation increases with large amplitude of oscillation, but decreases with higher frequencies and higher mean temperatures. Model parameters were obtained for two assembling: frozen slices of carrots and air, and frozen extra thin green beans and air. Parameter definition and evaluation combines literature review, measurements and numerical simulation. In general, parameters which characterize these porous media were similar for both products, even though they display different geometries. The experimental validation is performed for carrot slices with two temperature cycles The numerical model is able to predict air velocity field, air and product temperatures, and local frost formation. Results are validated in respect to a set of independent experimental results that shown a good agreement. Air flow circulation is as expected due to natural convection. Product temperature simulated behavior agrees with measurements, and temperature values differ by less than 12%. Respect to frost formation predictions, the model predicts correctly the most susceptible regions to frost formation. However, the quantity of frost formed predicted by the model (1.56 g/ week)is lower than the experimental one (4.67g/week), despite being of the same order of magnitude. The effect of each parameter in the model is study in order to detect how to improve the model. The most important parameters affecting total frost formation are effective mass diffusivity and convective heat coefficient into the storage container. Adjusting these parameters to twice, better results in terms of frost formation could be obtained (3.09 g/ week).

Orientador: André Luiz Seixlack / Resumo: Evaporadores são trocadores de calor usados em sistemas de refrigeração com a função de transferir calor do ambiente a ser refrigerado. As baixas temperaturas de operação desses trocadores de calor favorecem a formação de geada sobre suas superfícies. O acúmulo de geada, dependendo de sua espessura, pode reduzir a capacidade de refrigeração do evaporador e, consequentemente, reduzir também o desempenho do sistema de refrigeração. Neste trabalho apresenta-se um modelo distribuído para analisar a influência da formação e do adensamento de geada sobre o desempenho de evaporadores do tipo tubo-aletado, comumente usados em refrigeradores frost-free. O escoamento do fluido refrigerante no interior dos tubos é considerado unidimensional e dividido em duas regiões: uma de escoamento bifásico e outra de vapor superaquecido. A queda de pressão do escoamento no interior dos tubos é considerada. As equações fundamentais de conservação da massa, da quantidade de movimento e de conservação de energia são usadas para modelar o escoamento do fluido refrigerante. Na região bifásica o escoamento é analisado segundo o modelo homogêneo. A equação da conservação da energia na parede do tubo também é resolvida, para o cálculo da distribuição de temperatura ao longo dessa parede. Do lado do ar, os princípios de conservação da massa, quantidade de movimento e de conservação da energia são empregados para simular a formação e crescimento da geada sobre a superfície do evaporador. O sistema de equaçõe... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: Evaporators are heat exchangers of the refrigeration systems used to transfer heat from the refrigerated environment. Their low operating temperatures favour the frost formation on their surfaces. Frost accumulation, depending on its thickness, can reduce the evaporator cooling capacity and, consequently, also reduce the refrigeration system performance. This work presents a distributed model to analyze the influence of formation and frost densification on the performance of tube-finned evaporators, commonly used in “no-frost” household refrigerators. The refrigerant flow inside the tubes is taken as one-dimensional and divided in a two-phase flow region and a superheated vapor flow region. The pressure drop inside the tubes is considered. The fundamental equations of mass conservation, momentum, and energy conservation are used in order to model the refrigerant flow. The homogeneous flow model is employed for the two-phase flow region. The energy conservation equation for the evaporator tube wall is also solved to obtain of wall temperature distribution. On the air side, the principles of mass conservation, momentum and conservation of energy are employed to simulate the formation and frost growth on the evaporator surface. The system of equations is integrated numerically and solved iteratively by successive substitutions. Comparisons between numerical results obtained in this work and experiments available in open literature show good agreement. Considering the entire rang... (Complete abstract click electronic access below) / Mestre

The mechanisms responsible for ice propagation on surfaces undergoing dropwise condensation have been determined and characterized. Based on experimental data acquired non-invasively with high speed quantitative microscopy, the freezing process was determined to occur by two distinct mechanisms: inter-droplet and intradroplet ice crystal growth. The inter-droplet crystal growth mechanism was responsible for the propagation of the ice phase between droplets while the intra-droplet crystal growth mechanism was responsible for the propagation of ice within individual droplets. The larger scale manifestation of these two mechanisms cooperating in tandem was designated as the aggregate freezing process. The dynamics of the aggregate freezing process were characterized in terms of the substrate thermal di usivity, the substrate temperature, the free stream air humidity ratio, and the interfacial substrate properties of roughness and contact angle, which were combined into a single surface energy parameter. Results showed that for a given thermal di usivity, the aggregate freezing velocity increased asymptotically towards a constant value with decreasing surface temperature, increasing humidity, and decreasing surface energy. The inter-droplet freezing velocity was found to be independent of substrate temperature and only slightly dependent on humidity and surface energy. The intra-droplet freezing velocity was determined to be a strong function of substrate temperature, a weaker function of surface energy, and independent of humidity. From the data, a set of correlational models were developed to predict the three freezing velocities in terms of the independent variables. These models predicted the majority of the measured aggregate, inter- and intra-droplet freezing velocities to within 15%, 10%, and 35%, respectively. Basic thermodynamic analyses of the inter- and intra-droplet freezing mechanisms showed that the dynamics of these processes were consistent with the kinetics of crystal growth from the vapor and supercooled liquid phases, respectively. The aggregate freezing process was also analyzed in terms of its constituent mechanisms; those results suggested that the distribution of liquid condensate on the surface has the largest impact on the aggregate freezing dynamics.

<p>Demands for energy have been increasing in the whole world. According to higher consumption, the price of energy rises yearly too. This evokes usage of insulating products in a wider range. By adding insulation, we lower the amount of energy needed to heat our homes, resulting in fewer associated greenhouse gas emissions and a lower monthly heating bill. Savings depend on insulation thicknesses and on conditions, in which the insulant is kept. Mineral insulation based on stone wool is also a member of building insulants that defends buildings and constructions against temperature changes of the ambient. However, even when we use modern technologies and building techniques to reduce high energy losses, we can never provide unimpeachable protection of stone wool from damage. During a construction process on a building site or at fast climate changes, it often happens that stone wool is exposed to rain precipitaions or other climate effets. This brings water to the insulating structure. Besides the loss of insulating qualities, the stone wool is left permanently wet. Even the fibres of stone wool are inorganic, they still can be attacked by degradation processes due to organic agents fixing fibres together. Analysis of damaged flat-roof constructions using stone wool and verification of material properties is a starting point of this licentiate thesis.</p><p>The attached paper section can be divided into two parts:</p><p>In-situ practice that notes troubles with insulating materials based on stone wool with inbuilt moisture on a building site</p><p>Laboratory measurement that observe material properties of stone wool under varying conditions</p>

Este trabalho propõe um modelo de transferência de calor e massa para prever a formação de gelo em um container preenchido com legumes congelados. O problema físico é modelado como um meio poroso composto pelo próprio produto e o ar em seu entorno. O regime de convecção natural é assumido dentro do container, o qual promove o transporte de massa. Como uma primeira validação, o modelo é simulado considerando diferentes temperaturas de ar externo, causadas por flutuações da vizinhança. Resultados para quatro ciclos de temperaturas foram comparados, variando separadamente a temperatura média do ar, amplitude e frequência de oscilação. De modo geral, é observado que a temperatura do produto se comporta assim como era esperado e este resultado é diretamente associado à formação de gelo dentro do container. A formação de gelo cresce com uma maior amplitude de oscilação, porém decresce com um aumento na frequência e na temperatura média. Os parâmetros do modelo foram obtidos para dois diferentes produtos: fatias de cenouras congeladas e vagens congeladas, ambos em meio ao ar. As definições de parâmetros são oriundas de revisão bibliográfica, medições experimentais e simulações numéricas. Os parâmetros encontrados para a caracterização desses meios porosos foram similares para ambos os produtos, mesmo eles possuindo diferentes geometrias. A validação experimental foi feita para as fatias de cenoura considerando dois ciclos de temperatura O modelo numérico é capaz de prever o campo de velocidades do ar, as temperaturas do produto e a formação de gelo local. Os resultados foram validados em relação a um grupo independente de resultados numéricos, tal comparação apresentou uma boa concordância. A circulação de ar encontrada é, de fato, devido à convecção natural. O comportamento da temperatura dos produtos simulados concorda com os valores medidos e os valores de temperaturas diferem por menos de 12%. Com respeito à formação de gelo, o modelo é capaz de prevê-la corretamente nas regiões mais suscetíveis a este fenômeno. Porém, a quantidade de gelo formado prevista pelo modelo (1,56 g/semana) é menor do que a experimental (4,67 g/semana), apesar de serem de mesma ordem de magnitude. O efeito de cada parâmetro no modelo é estudado visando detectar maneiras de aprimorar o modelo. Foi encontrado que os parâmetros mais importantes para a formação de gelo total são a difusividade de massa efetiva e o coeficiente de transferência de calor convectivo dentro do container. Ajustando estes parâmetros duas vezes foi possível encontrar resultados melhores com respeito à formação de gelo (3,09 g/semana). / A model of heat and mass transfer is proposed in order to predict frost formation into a closed container filled with frozen vegetables. The physical problem is modeled as a macroporous media composed by the product itself and the surrounding air. Natural convection air flow is assumed into the container, who promotes water mass transport. As a first validation, the model is simulated for several exterior air temperatures, under environmental fluctuations (boundary conditions). Results of four temperature cycles were compared, varying average air temperature, amplitude and frequency of oscillation, one by one. As a general result, it is observed that the product temperature behavior is as expected, and it is directly associated with frost formation into the container. Frost formation increases with large amplitude of oscillation, but decreases with higher frequencies and higher mean temperatures. Model parameters were obtained for two assembling: frozen slices of carrots and air, and frozen extra thin green beans and air. Parameter definition and evaluation combines literature review, measurements and numerical simulation. In general, parameters which characterize these porous media were similar for both products, even though they display different geometries. The experimental validation is performed for carrot slices with two temperature cycles The numerical model is able to predict air velocity field, air and product temperatures, and local frost formation. Results are validated in respect to a set of independent experimental results that shown a good agreement. Air flow circulation is as expected due to natural convection. Product temperature simulated behavior agrees with measurements, and temperature values differ by less than 12%. Respect to frost formation predictions, the model predicts correctly the most susceptible regions to frost formation. However, the quantity of frost formed predicted by the model (1.56 g/ week)is lower than the experimental one (4.67g/week), despite being of the same order of magnitude. The effect of each parameter in the model is study in order to detect how to improve the model. The most important parameters affecting total frost formation are effective mass diffusivity and convective heat coefficient into the storage container. Adjusting these parameters to twice, better results in terms of frost formation could be obtained (3.09 g/ week).

Este trabalho propõe um modelo de transferência de calor e massa para prever a formação de gelo em um container preenchido com legumes congelados. O problema físico é modelado como um meio poroso composto pelo próprio produto e o ar em seu entorno. O regime de convecção natural é assumido dentro do container, o qual promove o transporte de massa. Como uma primeira validação, o modelo é simulado considerando diferentes temperaturas de ar externo, causadas por flutuações da vizinhança. Resultados para quatro ciclos de temperaturas foram comparados, variando separadamente a temperatura média do ar, amplitude e frequência de oscilação. De modo geral, é observado que a temperatura do produto se comporta assim como era esperado e este resultado é diretamente associado à formação de gelo dentro do container. A formação de gelo cresce com uma maior amplitude de oscilação, porém decresce com um aumento na frequência e na temperatura média. Os parâmetros do modelo foram obtidos para dois diferentes produtos: fatias de cenouras congeladas e vagens congeladas, ambos em meio ao ar. As definições de parâmetros são oriundas de revisão bibliográfica, medições experimentais e simulações numéricas. Os parâmetros encontrados para a caracterização desses meios porosos foram similares para ambos os produtos, mesmo eles possuindo diferentes geometrias. A validação experimental foi feita para as fatias de cenoura considerando dois ciclos de temperatura O modelo numérico é capaz de prever o campo de velocidades do ar, as temperaturas do produto e a formação de gelo local. Os resultados foram validados em relação a um grupo independente de resultados numéricos, tal comparação apresentou uma boa concordância. A circulação de ar encontrada é, de fato, devido à convecção natural. O comportamento da temperatura dos produtos simulados concorda com os valores medidos e os valores de temperaturas diferem por menos de 12%. Com respeito à formação de gelo, o modelo é capaz de prevê-la corretamente nas regiões mais suscetíveis a este fenômeno. Porém, a quantidade de gelo formado prevista pelo modelo (1,56 g/semana) é menor do que a experimental (4,67 g/semana), apesar de serem de mesma ordem de magnitude. O efeito de cada parâmetro no modelo é estudado visando detectar maneiras de aprimorar o modelo. Foi encontrado que os parâmetros mais importantes para a formação de gelo total são a difusividade de massa efetiva e o coeficiente de transferência de calor convectivo dentro do container. Ajustando estes parâmetros duas vezes foi possível encontrar resultados melhores com respeito à formação de gelo (3,09 g/semana). / A model of heat and mass transfer is proposed in order to predict frost formation into a closed container filled with frozen vegetables. The physical problem is modeled as a macroporous media composed by the product itself and the surrounding air. Natural convection air flow is assumed into the container, who promotes water mass transport. As a first validation, the model is simulated for several exterior air temperatures, under environmental fluctuations (boundary conditions). Results of four temperature cycles were compared, varying average air temperature, amplitude and frequency of oscillation, one by one. As a general result, it is observed that the product temperature behavior is as expected, and it is directly associated with frost formation into the container. Frost formation increases with large amplitude of oscillation, but decreases with higher frequencies and higher mean temperatures. Model parameters were obtained for two assembling: frozen slices of carrots and air, and frozen extra thin green beans and air. Parameter definition and evaluation combines literature review, measurements and numerical simulation. In general, parameters which characterize these porous media were similar for both products, even though they display different geometries. The experimental validation is performed for carrot slices with two temperature cycles The numerical model is able to predict air velocity field, air and product temperatures, and local frost formation. Results are validated in respect to a set of independent experimental results that shown a good agreement. Air flow circulation is as expected due to natural convection. Product temperature simulated behavior agrees with measurements, and temperature values differ by less than 12%. Respect to frost formation predictions, the model predicts correctly the most susceptible regions to frost formation. However, the quantity of frost formed predicted by the model (1.56 g/ week)is lower than the experimental one (4.67g/week), despite being of the same order of magnitude. The effect of each parameter in the model is study in order to detect how to improve the model. The most important parameters affecting total frost formation are effective mass diffusivity and convective heat coefficient into the storage container. Adjusting these parameters to twice, better results in terms of frost formation could be obtained (3.09 g/ week).

Demands for energy have been increasing in the whole world. According to higher consumption, the price of energy rises yearly too. This evokes usage of insulating products in a wider range. By adding insulation, we lower the amount of energy needed to heat our homes, resulting in fewer associated greenhouse gas emissions and a lower monthly heating bill. Savings depend on insulation thicknesses and on conditions, in which the insulant is kept. Mineral insulation based on stone wool is also a member of building insulants that defends buildings and constructions against temperature changes of the ambient. However, even when we use modern technologies and building techniques to reduce high energy losses, we can never provide unimpeachable protection of stone wool from damage. During a construction process on a building site or at fast climate changes, it often happens that stone wool is exposed to rain precipitaions or other climate effets. This brings water to the insulating structure. Besides the loss of insulating qualities, the stone wool is left permanently wet. Even the fibres of stone wool are inorganic, they still can be attacked by degradation processes due to organic agents fixing fibres together. Analysis of damaged flat-roof constructions using stone wool and verification of material properties is a starting point of this licentiate thesis. The attached paper section can be divided into two parts: In-situ practice that notes troubles with insulating materials based on stone wool with inbuilt moisture on a building site Laboratory measurement that observe material properties of stone wool under varying conditions / QC 20101122

<p dir="ltr">This thesis presents a comprehensive dynamic modeling and model calibration framework and experimental validations for air-source heat pumps under cycling of frosting and reverse-cycle defrosting operations. </p>