How tiny droplets can deform ice: Findings show potential for cryopreservation and food engineering

When water freezes slowly, the location where water turns into ice—known as the freezing front—forms a straight line. Researchers from the University of Twente showed how droplets that interact with such a freezing front cause surprising deformations of this front. These new insights were published in Physical Review Letters and show potential for applications in cryopreservation and food engineering techniques. When water freezes slowly, the location where water turns into ice—known as the freezing front—forms a straight line. Researchers from the University of Twente showed how droplets that interact with such a freezing front cause surprising deformations of this front. These new insights were published in Physical Review Letters and show potential for applications in cryopreservation and food engineering techniques. General Physics Soft Matter Phys.org – latest science and technology news stories