Abstract
Predicted model of roughness was built based on three different forms of liquid water on icing surface observed in experiments. Some issues regards to the icing mechanism and mass and heat transfer in roughness conditions were addressed. The classical Messinger ice accretion model was revised in which the remaining liquid water on ice surface was added. Validation of a new icing code based on roughness was performed by comparing the predicted results with experimental data. Factors that affecting the roughness height and its distribution were also investigated.
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