Kinetics of freezing of an oil-in-water emulsion by pressure release. Impact on ice crystals and oil droplets

Abstract

Pressure release freezing (PRF) of an oil-in-water emulsion is studied. The characteristics of ice crystals as a function of freezing process is studied.     

水滴撞击结冰过程的分子动力学模拟

利用三维分子动力学模拟方法,研究了纳米尺度水滴撞击冷壁面的结冰过程.数值模拟中,统计系统采用微正则系综,势能函数选用TIP4P/ice模型,温度校正使用速度定标法,牛顿运动方程的求解采用文莱特算法,水滴内部结冰过程则通过统计垂直方向水分子温度分布来判定.研究发现,当冷壁面温度降低时,水滴完全结冰的时间减小,但水滴降至壁面温度的时间却增大;同时随着壁面亲水性降低,水滴内部热传递速度减慢(尤其是冷壁面与水滴底端分子层间),水滴内部温度趋于均匀,但水滴完全结冰时间延长.     

The effect of ultrasonic waves on the nucleation of pure water and degassed water

In order to clarify the mechanism of nucleation of ice induced by ultrasound, ultrasonic waves have been applied to supercooled pure water and degassed water, respectively. For each experiment, water sample is cooled at a constant cooling rate of 0.15 °C/min and the ultrasonic waves are applied from the water temperature of 0 °C until the water in a sample vessel nucleates. This nucleation temperature is measured. The use of ultrasound increased the nucleation temperature of both degassed water and pure water. However, the undercooling temperature for pure water to nucleate is less than that of degassed water. It is concluded that cavitation and fluctuations of density, energy and temperature induced by ultrasound are factors that affect the nucleation of water. Cavitation is a major factor for sonocrystallisation of ice.     

超疏水表面液滴的振动特性及其与液滴体积的关系

超疏水表面液滴的振动特性与接触线的移动、液滴体积、基底振幅等因素密切相关.本文在基底振幅较小且恒定的条件下,研究了超疏水表面液滴的共振振幅、模式区间、共振频率等振动特性及其与液滴体积(20—500μL)的关系.此外,将基于一般性疏水表面建立的Noblin共振频率计算模型应用于超疏水表面,并提出“虚驻点”的概念,借此对模型进行了误差分析和修正.研究表明:1)共振时,液滴高度变化率即比振幅随体积增大而增大,随阶数增大而减小;2)各模式区间的起止频率首尾相接,其范围随体积增大而减小;3)液滴体积越大,共振频率越小,随着阶数增大,共振频率f与体积V的关系趋于f-V^–0.4,不同于一般性疏水表面上的f-V^–0.5;4)直接应用Noblin模型计算共振频率会产生较大误差,主要原因在于液滴表面波波段数量统计存在较大偏差,而修正后的模型可以准确计算超疏水表面大体积液滴的共振频率.     

Wetting mode transition of nanoliter scale water droplets during evaporation on superhydrophobic surfaces with random roughness structure

During evaporation, shape changes of nanoliter-scale (80-100 nL) water droplets were evaluated on two superhydrophobic surfaces with different random roughness (nm-coating, μm-coating). The square of the contact radius and the square of the droplet height decreased linearly with evaporation time. However, trend changes were observed at around 170 s (nm-coating) and around 150 s (μm-coating) suggesting a wetting mode transition. The calculated droplet radii for the wetting mode transition from the average roughness distance and the average roughness height of these surface structures were approximately equal to the experimental values at these trend changes. A certain level of correlation between the roughness size and droplet radius at the wetting mode transition was confirmed on surfaces with random roughness.     

基于LNG冷能的海水冷冻淡化机理研究

为利用液化天然气(LNG)的冷能实现海水冷冻淡化,研究了海水在超低温环境下的冷冻淡化机理,试验测试了海水在不同冷冻条件下的制冰淡化性能参数,分析了各因素对海水冷冻淡化过程的作用机理及性能影响,比较得出了该工艺系统的最优运行参数。该研究结果为基于LNG冷能的海水冷冻淡化系统工艺设计提供了重要的参考依据。     

A simplified model to predict the effects of aggregation on the absorption properties of soot particles

An exact electrostatics formulation for sphere clusters is used to predict the Rayleigh-limit radiative absorption properties of soot aggregates. In the near to mid IR wavelengths, it is shown that aggregation can result in absorption cross sections that are significantly larger than that predicted by an independent-sphere (Rayleigh–Gans) model. The relative increase in absorption increases with the number of spheres in the aggregate, and reaches an asymptote for aggregates containing 100–200 spheres. A simplified correlation is developed to predict the aggregate absorption cross section as a function of number of spheres and refractive index. Implications of the effects of aggregation on absorption and emission of thermal radiation by soot in flame and atmospheric environments are discussed.     

The impact of quick-freezing methods on the quality,moisture distribution and microstructure of prepared ground pork during storage duration

The aim of present study was to investigate the influences of ultrasound-assisted immersion freezing (UIF), immersion freezing (IF) and air freezing (AF) on the quality, moisture distribution and microstructure properties of the prepared ground pork (PGP) during storage duration (0, 15, 30, 45, 60, 75 and 90 days). UIF treatment significantly reduced the freezing time by 60.32% and 39.02%, respectively, compared to IF and AF (P < 0.05). The experimental results of quality evaluation revealed that the L* and b* values, juice loss, cooking loss, TBARS values and carbonyl contents were decreased in the UIF treated samples, while the a* value, peak temperatures (T_m), enthalpy (ΔH) and sulfhydryl contents were significantly higher than those of IF and AF treated samples (P < 0.05). In addition, low-field nuclear magnetic resonance (LF-NMR) and differential scanning calorimetry (DSC) analysis demonstrated that UIF inhibited the mobility of immobilized water and reduced the loss of immobilized and free water, and then a high water holding capacity (WHC) was achieved. Compared to the IF and AF treatments, the UIF treated PGP samples possessed better microstructure. Therefore, UIF could induce the formation of ice crystals with smaller size and more even distribution during freezing process, which contributed to less damage to the muscle tissue and more satisfied product quality.     

Nanoscale aggregation phenomena at the contact line of air-drying pure water droplets on silicon revealed by atomic force microscopy

In the present work, silicon wafer surfaces were studied during a pure water dewetting process in ambient conditions by intermittent-contact atomic force microscopy (AFM). With an acid-free surface cleaning, large network structures of tens of microns in extension but only a few nanometers in height were observed, being stable for days. Fractal-like assemblies have been previously reported in a variety of different scenarios, for example, when an aqueous solution of carbon-based species, especially carbon nanotubes, is left to evaporate on a solid substrate, provided that no complete wetting was produced. Chemical mapping of silicon wafer surfaces, while unable to provide a spatial resolution comparable to that of the AFM, clearly showed the initially formed contact line to be enriched in carbon. Therefore, hydrophobic and/or non-soluble (or slightly soluble) substances which are present on every surface exposed to air are expected to be responsible for the observed fractal structures. Reactions of the network structures toward changing environmental conditions were analyzed. When increasing the ambient humidity, the structures grew only slightly, which is indicative of their highly (but not totally) hydrophobic nature. Heating the sample above 100 °C for about 10 h led to an almost complete disappearance of these nanostructures. Due to the lateral extension of these stable network heterogeneities, they are expected to affect contact angle measurements in wetting studies, especially at the micro- and nanoscale. When acid-cleaned wafers are used as substrate, deposited water extends as a film over the silicon surface without droplet formation. No fractal structures are then observed.     

A study of the freezing of water in human uterine muscle by proton magnetic resonance

Human uterine muscle and its nuclear fractions have been studied by means of nuclear magnetic resonance at temperatures from 300 degrees K to 143 degrees K. Different proton populations have been detected above and below the freezing point. On this basis it is suggested that the freezing of water in uterine muscle starts at the cell nuclei.     

Effects of multi-frequency ultrasound on the freezing rates,quality properties and structural characteristics of cultured large yellow croaker (Larimichthys crocea)

This research evaluated the effects of multi-frequency ultrasound assisted freezing (UAF) on the freezing rate, structural characteristics, and quality properties of cultured large yellow croaker. The freezing effects with triple ultrasound-assisted freezing (TUF) at 20, 28 and 40 kHz under 175 W was more obvious than that of single ultrasound-assisted freezing (SUF) at 20 kHz and dual ultrasound-assisted freezing (DUF) at 20 and 28 kHz. The results showed that UAF significantly increased the freezing rate and better preserved the quality of frozen large yellow croaker samples. Specifically, the quality parameters of the TUF-treated samples were closer to those of the fresh samples, with greater texture characteristics, a larger water holding capacity (lower thawing loss and cooking loss), lower K values and lower thiobarbituric acid reactive substances values. Light microscopy observation images revealed that the ice crystals formed by TUF were fine and evenly distributed, resulting in less damage to the frozen large yellow croaker samples. Therefore, multi-frequency UAF could improve the quality properties of the large yellow croaker samples.     

Analysis of the impact of agglomeration and surface chemistry models on soot formation and oxidation

Models for soot aggregation that account for the influence of soot surface chemistry on mass growth and oxidation are still at the formative stage. Past studies have considered techniques ranging from the method of moments to stochastic approaches and significantly different sensitivities to chemical processes such as mass growth and oxidation have been reported. The method of moments is computationally efficient and can yield encouraging results for laminar flames as well as for turbulent flames when combined with transported probability density function (PDF) methods. However, an assessment of the sensitivity to constituent model assumptions is not trivial and information regarding the soot size distribution is incomplete. In the current work, the ability of a sectional method to reproduce population dynamics data has been evaluated along with the sensitivity of predictions to closure elements associated with soot nucleation, agglomeration, surface growth and oxidation. A detailed chemistry model with 285 chemical species and 1520 reactions was used for the gas phase. It is shown that the approach to the fuel lean sooting limit can be reproduced with reasonable accuracy and that the inclusion of fractal aggregates and surface chemistry effects improve agreement with experimental data.     

In-flame soot particle structure on the up- and down-swirl side of a wall-interacting jet in a small-bore diesel engine

This study shows how the structure of soot particles within the flame changes due to the relative direction of the swirl flow in a small-bore diesel engine in which significant flame–wall interactions cause about half of the flame travelling against the swirl flow while the other half penetrating in the same direction. The thermophoresis-based particle sampling method was used to collect soot from three different in-flame locations including the flame–wall impingement point near the jet axis and the two 60° off-axis locations on the up-swirl and down-swirl side of the wall-interacting jet. The sampled soot particle images were obtained using transmission electron microscopes and the image post-processing was conducted for statistical analysis of size distribution of soot primary particles and aggregates, fractal dimension, and sub-nanoscale parameters such as the carbon layer fringe length, tortuosity, and spacing. The results show that the jet-wall impingement region is dominated by many small immature particles with amorphous internal structure, which is very different to large, fractal-like soot aggregates sampled from 60° downstream location on the down-swirl side. This structure variation suggests that the small immature particles underwent surface growth, coagulation and aggregation as they travelled along the piston-bowl wall. During this soot growth, the particle internal structure exhibits the transformation from amorphous carbon segments to a typical core–shell structure. Compared to those on the down-swirl side, the soot particles sampled on the up-swirl side show much lower number counts and more compact aggregates composed of highly concentrated primary particles. This soot aggregate structure, together with much narrower carbon layer gap, indicates higher level of soot oxidation on the up-swirl side of the jet.     

On the Swendsen-Wang dynamics. II. Critical droplets and homogeneous nucleation at low temperature for the two-dimensional Ising model

We consider the Swendsen-Wang dynamics for the two-dimensional Ising model at low temperature in the presence of a small negative magnetic fieldh and with plus boundary conditions at the boundary of an arbitrarily large square. We analyze in detail the tunneling from the metastable phase to the stable one. In particular, we obtain an upper bound on the tunneling timet by explicitly constructing paths in the space of spin configurations that drive the system from the metastable phase to the stable one. In our analysis the transition takes place through the formation of droplets of the right phase inside the wrong one with side greater than a certain critical valuel _c . The values of the tunneling time and ofl _c coincide with those found for a single-spin-flip dynamics in finite volume by Jordao-Neves and Schonmann.     

Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast

The effects of air freezing (AF), immersion freezing (IF) and ultrasound-assisted immersion freezing (UF) at different power levels (125, 165, 205 and 245 W) on the structure and gel properties of the myofibrillar protein (MP) of chicken breast were investigated. UF at 165 W (UF-165) had no obvious negative impact on the primary structure of the MP and effectively reduced the change in the secondary and tertiary structure. In addition, UF-165 significantly reduced the losses in the elastic modulus (G′), gel strength, and gel water holding capacity (P < 0.05). According to low field nuclear magnetic resonance analysis, the T₂₁ and T₂₂ of the UF-165 MP gels were shorter than those of the AF and IF samples, which meant that the UF-165 reduced the mobility of the immobilized water and free water in MP gel. A scanning electron microscopy analysis showed that the appropriate ultrasonic power promoted the formation of a compact and homogeneous protein gel network. These results suggested that the appropriate ultrasonic power maintained the MP structure and reduced the loss of gel quality.     

Investigation of the effect of power ultrasound on the nucleation of water during freezing of agar gel samples in tubing vials

Nucleation, as an important stage of freezing process, can be induced by the irradiation of power ultrasound. In this study, the effect of irradiation temperature (−2 °C, −3 °C, −4 °C and −5 °C), irradiation duration (0 s, 1 s, 3 s, 5 s, 10 s or 15 s) and ultrasound intensity (0.07 W cm⁻², 0.14 W cm⁻², 0.25 W cm⁻², 0.35 W cm⁻² and 0.42 W cm⁻²) on the dynamic nucleation of ice in agar gel samples was studied. The samples were frozen in an ethylene glycol-water mixture (−20 °C) in an ultrasonic bath system after putting them into tubing vials. Results indicated that ultrasound irradiation is able to initiate nucleation at different supercooled temperatures (from −5 °C to −2 °C) in agar gel if optimum intensity and duration of ultrasound were chosen. Evaluation of the effect of 0.25 W cm⁻² ultrasound intensity and different durations of ultrasound application on agar gels showed that 1 s was not long enough to induce nucleation, 3 s induced the nucleation repeatedly but longer irradiation durations resulted in the generation of heat and therefore nucleation was postponed. Investigation of the effect of ultrasound intensity revealed that higher intensities of ultrasound were effective when a shorter period of irradiation was used, while lower intensities only resulted in nucleation when a longer irradiation time was applied. In addition to this, higher intensities were not effective at longer irradiation times due to the heat generated in the samples by the heating effect of ultrasound. In conclusion, the use of ultrasound as a means to control the crystallization process offers promising application in freezing of solid foods, however, optimum conditions should be selected.     

On the freezing and structure of hard spheres under spherical confinement

The equation of state and the structure of hard spheres confined in spherical pores have been investigated via molecular dynamics for different pore radii ranging from 5.0 to 10.0?σ, where σ is the particle diameter. The hard boundary is chosen to capture the pure geometric effect of spherical confinement. A discontinuity in the equation of state was observed, indicating the onset of a freezing-like phase transition, which was similar to that of the bulk hard-sphere fluids. The behaviour of confined particles resembles that of the bulk with increase in the pore size, while its deviation from the bulk is found to be larger at the solid-like phase. For the pore radius below 5.0, FCC-like crystal clusters are not formed in spherically confined hard spheres.     

In-situ analysis of the water distribution and protein structure of dough during ultrasonic-assisted freezing based on miniature Raman spectroscopy

The effect of ultrasonic-assisted freezing (UAF) on the water distribution of dough and molecular structure of gluten was in-situ monitored by low field nuclear magnetic resonance (LF-NMR) and micro-miniature Raman spectroscopy in this research. The results showed that UAF treatment increased the bound water content between 5 min and 30 min, and weakened the signal intensity of hydrogen protons due to the ultrasound enhanced heat and mass transfer during the freezing process. In-situ Raman spectra analysis indicated that UAF delayed the transition from embedded to exposure of tyrosine and tryptophan residues during the freezing process. Meanwhile, UAF reduced the number of hydrogen bonds, gauche-gauche-gauche (g-g-g) conformation breakage, the degree of α-helix to random coil conversion and damage to the gluten network during the freezing process. UAF treatment reduced the water mobility and breakage of non-covalent bonds, which prevented a dramatic shift in the protein advanced conformation during the freezing process, thereby improving the quality of frozen dough.     

A molecular dynamics simulation study on the cavitation inception of water with dissolved gases

The promotion/prevention mechanism of dissolved gases on cavitation inception is essential for many high-tech industries and research. In the present study, large-scale molecular dynamics simulations are performed to investigate the effects of water cavitation caused by different gas types by using nitrogen and oxygen gases with TIP4P/2005 water. The cavitation inception behaviour is analyzed via Mean First Passage Time method. Water with dissolved gases has a higher nucleation rate and is easier to cavitate than pure water. At the same gas concentration, the cavitation of water with nitrogen is promoted to a greater extent than that with oxygen. The number and energy of hydrogen bond (HB) are further calculated by the Acceptor-Hydrogen-Donor method to explain this promotion mechanism. The number and energy of HB in water with gases decrease compared with those in pure water. The introduction of gases weakens the HB network and promotes cavitation inception because of weaker interactions between gas and water molecules. A model is developed to describe the relationship between nucleation rate and HB energy. Gas molecules assemble on the surface of bubbles during water cavitation, which may decrease the free energy of bubble surface, maintain the existing bubble, and contribute to the growth process.