Abstract
Experiments have been conducted into the unidirectional freezing of an aqueous solution of winter flounder antifreeze protein 0.02mm thick. It is confirmed that the instantaneous temperature field can be measured with a near-infrared camera. It is found that the difference between the conduction heat flux of pure water near the interface and that of ice is approximately equal to the heat flux for solidification, which is the product of ice density, interface velocity and the latent heat of fusion. The sum of the conduction heat flux of protein solution near the front edge of the serrated interface and the heat flux for solidification is approximately equal to the conduction heat flux of ice. On the other hand, the sum of the conduction heat flux of protein solution near the bottom edge of the serrated interface and the heat flux for solidification is much higher than the conduction heat flux of ice.
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