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<p>We investigate heat and mass transfer aspects of highly volatile liquid climbing on thin porous strips (average pore size: 2.5–30&#xa0;μm) exposed to the ambient, thereby felicitating evaporation. The high evaporation rate observed, leads to a significant decrease in the surface temperature, created conditions that encouraged the condensation of water vapor in the ambient air onto the surface. We utilized this fact to present the experimental evidence of spontaneous and continuous ice formation on different filter papers (FP) in ambient conditions. Results show non-uniform ice formation on FP, both temporal and spatial, while the imbibing liquid front reaches a steady state as a consequence of competition between surface tension induced mass gain and evaporation induced mass loss. Further, the rate of condensation and freezing was found to be the highest for the coffee filter paper (30&#xa0;μm pore size) and lowest for 1005 grade FP (2.5&#xa0;μm pore size), indicating its dependence on the average pore size. We believe that the presented experimental evidence shall help in thermal management of electronic devices as well as in ice formation from the ambient water vapor without any manual refrigeration effect.</p>

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Ice formation due to evaporation of highly volatile liquids climbing on a porous media

  • 期刊论文

  • 发表日期：

    2025年2月18日

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  • Srirama Chandra Murthy Rampally,
  • Shivani Chauhan,
  • Navneet Kumar

摘要

We investigate heat and mass transfer aspects of highly volatile liquid climbing on thin porous strips (average pore size: 2.5–30 μm) exposed to the ambient, thereby felicitating evaporation. The high evaporation rate observed, leads to a significant decrease in the surface temperature, created conditions that encouraged the condensation of water vapor in the ambient air onto the surface. We utilized this fact to present the experimental evidence of spontaneous and continuous ice formation on different filter papers (FP) in ambient conditions. Results show non-uniform ice formation on FP, both temporal and spatial, while the imbibing liquid front reaches a steady state as a consequence of competition between surface tension induced mass gain and evaporation induced mass loss. Further, the rate of condensation and freezing was found to be the highest for the coffee filter paper (30 μm pore size) and lowest for 1005 grade FP (2.5 μm pore size), indicating its dependence on the average pore size. We believe that the presented experimental evidence shall help in thermal management of electronic devices as well as in ice formation from the ambient water vapor without any manual refrigeration effect.