Effects of drop size and salt concentration on the freezing temperature of supercooled drops of salt solutions

The importance of supercooled stability for food during supercooling preservation: a review of mechanisms, influencing factors, and control methods

Supercooling can preserve food in its original fresh state below its ice point temperature without freezing. However, the supercooled state is unstable in thermodynamics, state breakdown can occur at any moment, resulting in irregular and larger ice crystals formation, leading to food tissue damage, and loss of quality and nutrients. While the effectiveness of supercooling preservation has been verified in the lab and pilot scale tests, the stability of the supercooled state of food remains an open question, posing a limitation for larger industrial-scale application of supercooling preservation. Based on this background, this review presents the instability mechanisms of supercooling preservation and summarizes the factors such as food properties (e.g., material size, food components, specific surface area, and surface roughness) and preservation circumstances (e.g., cooling rate, temperature variation, and mechanical disturbance) that influence the stability of the supercooled state of food. The review also discusses novel techniques for enhancing the supercooling capacity and their limitations (e.g., precise temperature control and magnetic field). Further studies are necessary to comprehensively evaluate the effects of influence factors and supercooling technologies on supercooling, realizing the true sense of 'no-crystal' food products under subzero temperature preservation conditions in commercial applications.

Freeze desalination: Current research development and future prospects

Desalination is the solution for water security in regions with insufficient resources. This comes at high energy cost and hence improving desalination technologies translate into huge saving. Freeze desalination (FD) is emerging as an attractive low energy and less corrosion alternative to provide the needed fresh water. The maturity of the heat driven cooling technology and solar cooling have given freeze desalination an additional momentum. This paper summarizes the latest research progress done on FD that continues to push this technology towards deployment. It gives an overview of the FD configurations and highlighting its pros and cons, presents the recent experimental work that investigate the physics of the technology, and reviews the latest high-fidelity numerical modeling of brine freezing and salt diffusion away from crystal lattice which taps on the advanced development in computational power and multiphysics integration. This enables one to identify the challenges facing FD technology and stating the prospect and foreseeable research. The finding suggests that direct and indirect FD have been evolved well while the indirect is becoming the mainstream method for risk avoidance, while vacuum freezing and eutectic freezing are still facing large obstacles in their application. For direct FD, gas hydrate combined with liquefied natural gas (LNG) regasification has been popular topics to reduce their desalination cost. Simulation and modeling development in indirect FD continue to improve the knowledge of the mechanism of ice growth and salt entrapment which are key problems that need further experimental and numerical investigations. Nonetheless, the current successful application of LNG cold energy in freeze desalination, the hybridization of FD with conventional desalination technologies, as well as ultrasound assisted freezing are promising directions for FD commercialization.