Dynamic evolution mechanism of egg-shaped trapped air bubble profile during icing

Ice with trapped air bubbles is widespread in nature and industry. These bubbles affect ice's optical, thermal, and mechanical properties, affecting the use of ice and anti- and deicing operations. To facilitate the control of the growth and distribution characteristics of the bubbles in ice, the dimensional changes during the growth have been investigated using experimental and mathematical modeling methods. A mathematical model describing the relationship between bubble radius and the freezing process has been developed based on the relationship between gas diffusion and bubble shape change at the freezing front, and experimental validation has shown that its accuracy is higher than 80%. The results show that the fifth power of bubble radius is proportional to the time at a constant freezing rate, and the third power of bubble radius is proportional to the time at a variable freezing rate. The model can provide a reference for controlling the growth and distribution characteristics of bubbles and can also pave the way for expanding the application of ice and optimizing the anti- and deicing technology.