Icing on a Non-Rotating Cylinder Under Conditions of High Liquid Water Content in the Air: II. Heat Transfer and Rate of Ice Growth
Abstract The rate of ice growth and heat transfer during a stationary wet-growth icing was studied, based on wind-tunnel experiments of Reynolds numbers of I04 to 105, and air temperatures of 0°C to –13°C. The convective heat-transfer coefficient, a quantity of primary importance entering the heat-b...
Published in: | Journal of Glaciology |
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Main Authors: | , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Cambridge University Press (CUP)
1986
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Subjects: | |
Online Access: | http://dx.doi.org/10.1017/s0022143000006821 https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0022143000006821 |
Summary: | Abstract The rate of ice growth and heat transfer during a stationary wet-growth icing was studied, based on wind-tunnel experiments of Reynolds numbers of I04 to 105, and air temperatures of 0°C to –13°C. The convective heat-transfer coefficient, a quantity of primary importance entering the heat-balance equation of a freezing surface, was found to depend strongly on the liquid water content in the air (or rather, on the impinging water flow on the surface). The convective heat-transfer coefficient was considered theoretically and the dependence is thought to be caused by an increase in the surface roughness and, especially, by an effect of the impinging water droplets on viscous sub-layers and on turbulent heat transfer near the icing boundary. The above evaluation allows us to calculate an accretion efficiency for each icing condition. |
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