Effects of Electrostatic Field on Ice Crystals Formation of Glucose and Sucrose Solution
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Abstract:
The self-designed and electrostatic field-assisted freezing-equipment was used to investigate the effects of electrostatic field on ice nucleation and crystals growth in freezing process using different concentrations (5, 50, 100, 150 g/L) of glucose and sucrose solution. Different electrostatic field intensity (0, 4, 6, 8, 10 kV) was applied during the process of freeze, and super cooling temperature and phase transformation time were used as the evaluation parameters. The results showed that the effects of different electrostatic field intensity on ice growth of glucose and sucrose solution were different, which was concerned with solution concentrations. Higher electrostatic field intensity (6 kV and 8 kV) could promote the formation of ice nucleation for 5 g/L, 50 g/L glucose solution, as well as 5 g/L sucrose solution, and the higher electrostatic field intensity (6 kV) might be favorable to ice nucleation formation for 50 g/L glucose and sucrose solution. Consequently, the electrostatic field had an unfavorable effect on the diffusion of water molecules in glucose and sucrose solution in the process of ice crystals growth.
