Search results for: Y. S. Muzychka

Authors: K. R. Sultana, K. Pope, Y. S. Muzychka

Abstract:

In recent years, the research of heat transfer or phase change phenomena of liquid water droplets experiences a growing interest in aircraft icing, power transmission line icing, marine icing and wind turbine icing applications. This growing interest speeding up the research from single to multiple droplet phenomena. Impingements of multiple droplets and the resulting solidification phenomena after impact on a very cold surface is computationally studied in this paper. The model used in the current study solves the flow equation, composed of energy balance and the volume fraction equations. The main aim of the study is to investigate the effects of several thermo-physical properties (density, thermal conductivity and specific heat) on droplets freezing. The outcome is examined by various important factors, for instance, liquid fraction, total freezing time, droplet temperature and total heat transfer rate in the interface region. The liquid fraction helps to understand the complete phase change phenomena during solidification. Temperature distribution and heat transfer rate help to demonstrate the overall thermal exchange behaviors between the droplets and substrate surface. Findings of this research provide an important technical achievement for ice modeling and prediction studies.

Keywords: droplets, CFD, thermos-physical properties, solidification

Procedia PDF Downloads 204

Authors: Azam Fazelpour, Saeed R. Dehghani, Vlastimil Masek, Yuri S. Muzychka

Abstract:

This study employs a method based on image analyses and structure information to detect accumulated ice on known structures. The icing of marine vessels and offshore structures causes significant reductions in their efficiency and creates unsafe working conditions. Image processing methods are used to measure ice loads automatically. Most image processing methods are developed based on captured image analyses. In this method, ice loads on structures are calculated by defining structure coordinates and processing captured images. A pyramidal structure is designed with nine cylindrical bars as the known structure of experimental setup. Unsymmetrical ice accumulated on the structure in a cold room represents the actual case of experiments. Camera intrinsic and extrinsic parameters are used to define structure coordinates in the image coordinate system according to the camera location and angle. The thresholding method is applied to capture images and detect iced structures in a binary image. The ice thickness of each element is calculated by combining the information from the binary image and the structure coordinate. Averaging ice diameters from different camera views obtains ice thicknesses of structure elements. Comparison between ice load measurements using this method and the actual ice loads shows positive correlations with an acceptable range of error. The method can be applied to complex structures defining structure and camera coordinates.

Keywords: camera calibration, ice detection, ice load measurements, image processing

Procedia PDF Downloads 340

Authors: Azam Fazelpour, Saeed R. Dehghani, Vlastimil Masek, Yuri S. Muzychka

Abstract:

The study uses an image analysis technique employing thermal imaging to measure the percentage of areas with various temperatures on a freezing surface. An image segmentation method using threshold values is applied to a sequence of image recording the freezing process. The phenomenon is transient and temperatures vary fast to reach the freezing point and complete the freezing process. Freezing salt water is subjected to the salt rejection that makes the freezing point dynamic and dependent on the salinity at the phase interface. For a specific area of freezing, nucleation starts from one side and end to another side, which causes a dynamic and transient temperature in that area. Thermal cameras are able to reveal a difference in temperature due to their sensitivity to infrared radiance. Using Experimental setup, a video is recorded by a thermal camera to monitor radiance and temperatures during the freezing process. Image processing techniques are applied to all frames to detect and classify temperatures on the surface. Image processing segmentation method is used to find contours with same temperatures on the icing surface. Each segment is obtained using the temperature range appeared in the image and correspond pixel values in the image. Using the contours extracted from image and camera parameters, stratified areas with different temperatures are calculated. To observe temperature contours on the icing surface using the thermal camera, the salt water sample is dropped on a cold surface with the temperature of -20°C. A thermal video is recorded for 2 minutes to observe the temperature field. Examining the results obtained by the method and the experimental observations verifies the accuracy and applicability of the method.

Keywords: ice contour boundary, image processing, image segmentation, salt ice, thermal image

Procedia PDF Downloads 288

Authors: Armin Bodaghkhani, Bruce Colbourne, Yuri S. Muzychka

Abstract:

The process of spray-cloud formation and flow kinematics produced from breaking wave impact on vertical and slant lab-scale bow-shaped models were experimentally investigated. Bubble Image Velocimetry (BIV) and Image Processing (IP) techniques were applied to study the various types of wave-model impacts. Different wave characteristics were generated in a tow tank to investigate the effects of wave characteristics, such as wave phase velocity, wave steepness on droplet velocities, and behavior of the process of spray cloud formation. The phase ensemble-averaged vertical velocity and turbulent intensity were computed. A high-speed camera and diffused LED backlights were utilized to capture images for further post processing. Various pressure sensors and capacitive wave probes were used to measure the wave impact pressure and the free surface profile at different locations of the model and wave-tank, respectively. Droplet sizes and velocities were measured using BIV and IP techniques to trace bubbles and droplets in order to measure their velocities and sizes by correlating the texture in these images. The impact pressure and droplet size distributions were compared to several previously experimental models, and satisfactory agreements were achieved. The distribution of droplets in front of both models are demonstrated. Due to the highly transient process of spray formation, the drag coefficient for several stages of this transient displacement for various droplet size ranges and different Reynolds number were calculated based on the ensemble average method. From the experimental results, the slant model produces less spray in comparison with the vertical model, and the droplet velocities generated from the wave impact with the slant model have a lower velocity as compared with the vertical model.

Keywords: spray charachteristics, droplet size and velocity, wave-body interactions, bubble image velocimetry, image processing

Procedia PDF Downloads 276

Authors: S. R. Dehghani, G. F. Naterer, Y. S. Muzychka

Abstract:

Wave-impact sea spray creates many droplets which form a spray cloud traveling over marine objects same as marine vessels and offshore structures. In cold climates such as Arctic reigns, sea spray icing, which is ice accretion on cold substrates, is strongly dependent on the wave-impact sea spray. The rate of cooling of droplets affects the process of icing that can yield to dry or wet ice accretion. Trajectories of droplets determine the potential places for ice accretion. Combining two models of trajectories and heat transfer for droplets can predict the risk of ice accretion reasonably. The majority of the cooling of droplets is because of droplet evaporations. In this study, a combined model using trajectory and heat transfer evaluate the situation of a cloud of spray from the generation to impingement. The model uses some known geometry and initial information from the previous case studies. The 3D model is solved numerically using a standard numerical scheme. Droplets are generated in various size ranges from 7 mm to 0.07 mm which is a suggested range for sea spray icing. The initial temperature of droplets is considered to be the sea water temperature. Wind velocities are assumed same as that of the field observations. Evaluations are conducted using some important heading angles and wind velocities. The characteristic of size-velocity dependence is used to establish a relation between initial sizes and velocities of droplets. Time intervals are chosen properly to maintain a stable and fast numerical solution. A statistical process is conducted to evaluate the probability of expected occurrences. The medium size droplets can reach the highest heights. Very small and very large droplets are limited to lower heights. Results show that higher initial velocities create the most expanded cloud of spray. Wind velocities affect the extent of the spray cloud. The rate of droplet cooling at the start of spray formation is higher than the rest of the process. This is because of higher relative velocities and also higher temperature differences. The amount of water delivery and overall temperature for some sample surfaces over a marine vessel are calculated. Comparing results and some field observations show that the model works accurately. This model is suggested as a primary model for ice accretion on marine vessels.

Keywords: evaporation, sea spray, marine icing, numerical solution, trajectory

Procedia PDF Downloads 191

Authors: S. R. Dehghani, Y. S. Muzychka, G. F. Naterer

Abstract:

The ice accretion of salt water on cold substrates creates brine-spongy ice. This type of ice is a mixture of pure ice and liquid brine. A real case of creation of this type of ice is superstructure icing which occurs on marine vessels and offshore structures in cold and harsh conditions. Transient heat transfer through this medium causes phase changes between brine pockets and pure ice. Salt rejection during the process of transient heat conduction increases the salinity of brine pockets to reach a local equilibrium state. In this process the only effect of passing heat through the medium is not changing the sensible heat of the ice and brine pockets; latent heat plays an important role and affects the mechanism of heat transfer. In this study, a new analytical model for evaluating heat transfer through brine-spongy ice is suggested. This model considers heat transfer and partial solidification and melting together. Properties of brine-spongy ice are obtained using properties of liquid brine and pure ice. A numerical solution using Method of Lines discretizes the medium to reach a set of ordinary differential equations. Boundary conditions are chosen using one of the applicable cases of this type of ice; one side is considered as a thermally isolated surface, and the other side is assumed to be suddenly affected by a constant temperature boundary. All cases are evaluated in temperatures between -20 C and the freezing point of brine-spongy ice. Solutions are conducted using different salinities from 5 to 60 ppt. Time steps and space intervals are chosen properly to maintain the most stable and fast solution. Variation of temperature, volume fraction of brine and brine salinity versus time are the most important outputs of this study. Results show that transient heat conduction through brine-spongy ice can create a various range of salinity of brine pockets from the initial salinity to that of 180 ppt. The rate of variation of temperature is found to be slower for high salinity cases. The maximum rate of heat transfer occurs at the start of the simulation. This rate decreases as time passes. Brine pockets are smaller at portions closer to the colder side than that of the warmer side. A the start of the solution, the numerical solution tends to increase instabilities. This is because of sharp variation of temperature at the start of the process. Changing the intervals improves the unstable situation. The analytical model using a numerical scheme is capable of predicting thermal behavior of brine spongy ice. This model and numerical solutions are important for modeling the process of freezing of salt water and ice accretion on cold structures.

Keywords: method of lines, brine-spongy ice, heat conduction, salt water

Procedia PDF Downloads 193

Authors: Azam Fazelpour, Saeed Reza Dehghani, Vlastimil Masek, Yuri S. Muzychka

Abstract:

The study uses a novel image analysis based on thermal imaging to detect temperature contours created on salt ice surface during transient phenomena. Thermal cameras detect objects by using their emissivities and IR radiance. The ice surface temperature is not uniform during transient processes. The temperature starts to increase from the boundary of ice towards the center of that. Thermal cameras are able to report temperature changes on the ice surface at every individual moment. Various contours, which show different temperature areas, appear on the ice surface picture captured by a thermal camera. Identifying the exact boundary of these contours is valuable to facilitate ice surface temperature analysis. Image processing techniques are used to extract each contour area precisely. In this study, several pictures are recorded while the temperature is increasing throughout the ice surface. Some pictures are selected to be processed by a specific time interval. An image segmentation method is applied to images to determine the contour areas. Color thermal images are used to exploit the main information. Red, green and blue elements of color images are investigated to find the best contour boundaries. The algorithms of image enhancement and noise removal are applied to images to obtain a high contrast and clear image. A novel edge detection algorithm based on differences in the color of the pixels is established to determine contour boundaries. In this method, the edges of the contours are obtained according to properties of red, blue and green image elements. The color image elements are assessed considering their information. Useful elements proceed to process and useless elements are removed from the process to reduce the consuming time. Neighbor pixels with close intensities are assigned in one contour and differences in intensities determine boundaries. The results are then verified by conducting experimental tests. An experimental setup is performed using ice samples and a thermal camera. To observe the created ice contour by the thermal camera, the samples, which are initially at -20° C, are contacted with a warmer surface. Pictures are captured for 20 seconds. The method is applied to five images ,which are captured at the time intervals of 5 seconds. The study shows the green image element carries no useful information; therefore, the boundary detection method is applied on red and blue image elements. In this case study, the results indicate that proposed algorithm shows the boundaries more effective than other edges detection methods such as Sobel and Canny. Comparison between the contour detection in this method and temperature analysis, which states real boundaries, shows a good agreement. This color image edge detection method is applicable to other similar cases according to their image properties.

Keywords: color image processing, edge detection, ice contour boundary, salt ice, thermal image

Procedia PDF Downloads 274