Abstract
Most crystallization models for ice slurries are based on the equilibrium thermodynamic approach, an assumption that is not made a priori here. We present results of simulations grounded on classical nucleation theory and crystal growth included in global Nakamura-type kinetics coupled with the one-dimensional nonlinear heat equation, another way to model the phase change. The work focuses on ice slurry crystallization using kinetic tools integrating the temperature glide for mixtures (i.e., the solid–liquid equilibrium temperature Tf depends on the residual fluid’s solute concentration) without any equilibrium assumption. The heat-transfer phenomena in the experimental device are first determined, and then the parameters of kinetic function of crystallization are identified for pure water samples and then for 15 wt% monopropylene glycol (MPG) – water mixtures. An inverse method is implemented with a genetic algorithm to determine the kinetic parameters.
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