• Wind and Structures
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• v.32 no.3
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• pp.205-217
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• 2021

Cold regions with high air density and wind speed attract wind energy producers across the globe exhibiting its potential for wind exploitation. However, exposure of wind turbine blades to such cold conditions bring about devastating impacts like aerodynamic degradation, production loss and blade failures etc. A series of wind tunnel tests were performed to investigate the effect of icing on the aerodynamic properties of wind turbine blades. A baseline clean wing configuration along with four different ice accretion geometries were considered in this study. Aerodynamic force coefficients were obtained from the surface pressure measurements made over the test model using MPS4264 Simultaneous pressure scanner. 3D printed Ice templates featuring different ice geometries based on Icing Research Tunnel data is utilized. Aerodynamic characteristics of both the clean wing configuration and Ice accreted geometries were analysed over a wide range of angles of attack (α) ranging from 0° to 24° with an increment of 3° for three different Reynolds number in the order of 105. Results show a decrease in aerodynamic characteristics of the iced aerofoil when compared against the baseline clean wing configuration. The key flow field features such as point of separation, reattachment and formation of Laminar Separation Bubble (LSB) for different icing geometries and its influence on the aerodynamic characteristics are addressed. Additionally, attempts were made to understand the influence of Reynolds number on the iced-aerofoil aerodynamics.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.24 no.11
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• pp.1497-1505
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• 2000

A numerical study is made on the ice-formation for a laminar flow in a curved channel. When the water flows through the curved channel with the walls specified below the freezing temperature, the ice layer has been formed on the curved surface, different from that of a straight channel. The fluctuation of ice layer has been predicted, considering the variation of velocity and temperature near the curved portion of channel. The study also takes into account the interaction existing between the laminar flow and the curved channel. In the solution strategy, the present study is substantially different from the existing works in that the complete set of governing equations in both the solid and liquid regions are resolved. The results from this study have been mainly presented, focusing on the variation of ice layer close to the curved portion. Numerical results have been obtained parametrically by varying the curved angle and the radius of curvature of channel, in addition to the variation of Reynolds numbers and wall temperatures of channel. The results show that the curved shape of channel has the great effect on the thickness of the solidification layer. The wave of ice layer thickness appears in the vicinity of curved portion. This behavior of ice layer has been amplified as is the increasing of curved angle and the radius of curvature of channel. In addition, the ice layer becomes thin as Reynolds numbers in increasing. And also, as the wall temperature of channel increases, the width of channel becomes to be shrunk due to the growth of ice layers in the upper and lower wall of channel.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.627-634
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• 2012

This study was carried out to investigate the physical and thermal properties of ${\kappa}$-carrageenan (${\kappa}$-car) gel added whey protein isolate (WPI) as a cryoprotectant. The concentration of ${\kappa}$-carrageenan was fixed at 0.2 wt%. The mean ice crystal size of the WPI/${\kappa}$-car was decreased according to increasing whey protein isolate concentration. The temperature of gel-sol (Tg-s) and sol-gel (Ts-g) transition of WPI/${\kappa}$-car maxtrix was represented in the order of 3.0, 0.2, 5.0 and 1.0 wt%. In addition, the transition temperature of gel-sol of WPI in sucrose solution were showed in order of 1.0, 5.0, 0.2 and 3.0 wt% depending on whey protein isolate concentration. The shape of ice crystal was divided largely into two types, round and rectangular form. 1.0 wt% WPI/${\kappa}$-car matrix at pH 7 and 9 showed minute and rectangular formation of ice crystals and whey protein isolate in sucrose solution at a concentration of 1.0 wt% WPI/${\kappa}$-car matrix at pH 3 and 5 showed relatively large size and round ice crystals. The ice recrystallization characteristics and cryprotective effect of ${\kappa}$-carrageenan changed through the addition of different concentrations of whey protein isolate. It seems that the conformational changes induced interactions between whey protein isolate and ${\kappa}$-carrageenan affected ice recrystallization.

• Proceedings of the Korean Vacuum Society Conference
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• 2008.02a
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• pp.141-141
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• 2008

• Journal of the Korea Society of Computer and Information
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• v.29 no.3
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• pp.91-98
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• 2024

In this paper, we present a particle-grid blending framework based on a geometric approach to efficiently represent opaque ice spheres with air bubbles. The water temperature is diffused through the grid and the air bubbles represented inside the ice through the particles. To solve the problem of previous methods that generate noisy dissolved air fields, we use levelsets to lighten the algorithm, i.e., the number of active particles and the initial amount of dissolved oxygen can be used to efficiently control the termination conditions of heat diffusion. We also extend the previous dissolved air field method, which only computes near air bubbles, to transparent regions to represent realistic ice spheres, and introduce a levelset-based approach to accurately compute the orientation of particles. As a result, the method presented in this paper is about three times faster than the existing methods and shows visually improved visualization of opaque ice spheres, which can be used in the field of representing physical virtual ice forms.

• Journal of the Korean Institute of Gas
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• v.7 no.4 s.21
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• pp.1-6
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• 2003

Freon gas has been replaced with LPG in the cosmetic industry because of its bad effects on environment. In this paper, skincare product with a cooling effect was developed using LPG as propellant. A cooling effect is obtained by the ice which is formed through spraying. Ice formation is affected by the composition of LPG and most of all, the high content of propane gas in the LPG results in the irregular surface of ice formed because of its high vapor pressure. Also the ratio of LPG to skincare solution affects the formation of ice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.213-218
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• 1992

The reaching time to the freezing point was to be fast in the order of 2% agar gel, 5% agar gel, 20% gelatin gel, pork, respectively. The freezing time and the passing time through the zone of the maximum ice crystal formation had linear relationship with the coolant temperature. The average diameter d$_{p}$ of ice crystal in a soybean protein gel and the moving of freezing front were represented an inverse proportion, and the moving velocity of freezing front was shown as 3.4$\times$10$^{-6}$ $\textrm{cm}^2$/sec from predicted theoretical formula. This value was very close to experimental results. The storage temperature did not give any influences for the growth of ice crystal in inside soybean protein gels during freezing conservation. The relationship between freezing condition and structure of freezing front was as follows : (moving velocity of freezing front) : (mass transfer rate of water at freezing point)$\times$(surface area of freezing front).

• Journal of Advanced Marine Engineering and Technology
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• v.27 no.6
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• pp.721-727
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• 2003

Freezing of turbulent water flow between two horizontal cooled parallel plates with the separated region has been investigated experimentally. The flow separation was induced by vertical plates (two-dimensional plates) situated at the inlet of the rectangular channel. The degree of flow separation was varied by employing vertical thin plates with various heights. Three kinds of the vertical plates with 8.0, 9.8 and 12.5 mm in height were utilized. The Reynolds number and cooling temperature ratio were ranged from $3.45\times10^3 to 1.73\times10^4$ and 7.0 to 20.0 respectively, The measurements show that the flow separation influenced remarkably on the local ice formation characteristics. The location of the first ice layer and the average heat transfer at the ice surface were found be correlated as a function of the Reynolds number, the cooling temperature ratio, and the orifice height ratio.

• Journal of the korean society of oceanography
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• v.33 no.1-2
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• pp.1-7
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• 1998

In the western Weddell Sea, winter mixed layer is characterized by near-freezing temperature and higher salinity due to brine injection through sea-ice formation. This layer becomes Winter Water being capped by warmer and less saline Antarctic Surface Water during the sea-ice melt-ing season. In this study, Winter Water was preliminarily identified by the oxygen isotopic com-positions. The ${\delta}^{18}$O values of Winter Water show the progressively increasing trend from south to north in the study area. It presumably reflects the enhanced mixing with Antarctic Surface Water due to the extent of influence by low S'"0 value of sea-ice/glacier meltwater. Correlations between salinity and 6'"0 values of seawater can be used to more generally characterize Winter Water with a view to identification. However, the prediction on the degree of mixing from these relationships needs more detailed isotope data, although this study allows the oxygen isotopic composition of seawater as a tracer to identify the water mass.

• The Bulletin of The Korean Astronomical Society
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• v.35 no.1
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• pp.58.2-58.2
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• 2010

L1251B, which was revealed as a small group of protostars by the Spitzer Space Telescope (SST), presents a great site of studying chemical evolution in gas and ice as well as various dynamical processes associated with star formation (infall, rotation, and outflow). We have mapped L1251B with the Infrared Spectrograph (IRS) aboard the SST to study the chemical distribution in the phases of gas and ice and the dynamical feature related to shock in the region. Various atomic lines and the $H_2$ pure rotational lines, which trace different shock velocities, were detected. In addition, the distribution of the water and $CO_2$ ices hints variety of the ice desorption mechanism in L1251B.