A Study of Water Supercooling
A Study of Water Supercooling作者机构：Department of Mechanical Engineering Amirkabir University of Technology Tehran Iran Institute for Computational Engineering and Science University of Texas at Austin Austin USA
出 版 物：《Journal of Electronics Cooling and Thermal Control》 (电子器件冷却与温度控制期刊（英文）)
年 卷 期：2013年第3卷第1期
页 面：1-6页
学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学]
主 题：Supercooling Freezing Nucleation Phase Change Mpemba Effect
摘 要：The objective of this paper is to investigate water supercooling. Supercooling occurs when a liquid does not freeze although its temperature is below its freezing point. In general, supercooling is an unstable condition and occurs under special conditions. The parameters that influence supercooling stability and probability of occurrence include freezer temperature and water’s initial temperature. In this paper, it is shown that with a freezer temperature range of -3℃ to -8℃, supercooling is most likely to happen and is independent of the water’s initial temperature. Furthermore, as the freezer temperature decreases, the probability of nucleation increases, causing instant freezing. Finally, it is concluded that the Mpemba effect, in which initially hot water freezes faster than initially cold water, is due to the supercooling instability in initially hot water in which nucleation agents are more active.
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