Theoretical analysis and experimental study on the performance of ice buckets in a flake ice maker. (November 2022)

• Record Type: Journal Article
• Authors: Sun, Zhili; Chen, Xiaobao; Yang, Yongan; Gao, Yufeng; Ren, Tong; Wang, Yi′an; Fu, Hailing; Zhang, Jieling; Hou, Sicong; Jiao, Feng; Liang, Di; Li, Jintao
• Is Part Of: Case studies in thermal engineering. Volume 39(2022)
• Publication Date: 2022-11
• Subjects: Flake ice maker -- Ice bucket -- Water-distribution pan -- Ice-layer temperature -- Ice-layer thickness; Heat engineering -- Case studies -- Periodicals; 621.40205
• DOI: 10.1016/j.csite.2022.102449
• Languages: English
• ISSNs: 2214-157X

Abstract

Abstract: To improve the performance of an ice bucket, the data obtained using a mathematical model of the ice-making process are compared with the experimental data using the system parameters of the tested flake ice producer. Three concepts—the ice-layer drying time ratio ( K dry ), deicing time ratio ( K dei ), and water-distribution icing ratio ( b ) — are introduced as theoretical and data support for improving the structure of the water-distribution pan of the ice bucket and setting a reasonable amount of water distribution. Based on the structure of the water-distribution pan, an area model of the ice bucket is developed for improving the ice-bucket area. The results revealed that when the ice-making period of the tested flake ice maker is 20–40 s and the average temperature of the ice layer is regulated to −3°C, the K dry exceeds 0.02–0.06. When the ice-making period is 20–40 s and the minimum ice-layer thickness is set to 0.5 mm, the K dry is less than 0.32–0.53. The ice-layer thickness can reach 98%–99% of the maximum ice-layer thickness when the b is 3.8–5.6. The obtained K dry, K dei, and b can be used to optimize the structure of the water-distribution pans, amounts of water distribution, and ice-making bucket performances of other flake ice makers.