From transporting food and pharma/biopharma products, removing moisture from food or cooling the work piece - tool interface in the milling operations, dry ice is proposed/utilized for temperature control. The dry ice has higher heat recovery capacity due the relatively high latent heat of sublimation which has led to its use in the industries from various domains such as refrigeration, process cooling, food engineering, drying, domestic cooling, and medical cooling.
To optimize the processes involved in above applications, it is important to characterize and understand the underlying mechanisms of dry ice sublimation. This project aims at investigating the dynamics of sublimation using advanced experimental and computational methods. The dry ice is produced in-house in the shape of a disc and snow using throttling process. Dry ice sublimation will be systematically assessed under static and impacting conditions. For instance, the static case involves analysis of the phenomenon when dry ice is placed in a porous medium like insulation box exposed to changing ambient conditions. The interaction between dry ice particles projected on a wall will be studied to gain insights into the impact dynamics and heat transfer characteristics of spray cooling systems.
In-house dry ice maker
Strategy: microscale study to underpin the mechanisms both on the free surface and at the interface with a super-heated surface, continuum study to predict overall sublimation rate and industrial testing at our partner (Air Liquide) site.
Project: Smart box
Researcher: Abhishek Purandare
Sponsor: Air Liquide R&D