What factors are related to the rate of ice melting?

1. Whether the ice is pure or not, the melting point of impure ice will be higher than that of pure ice. If the transfer rate is a property of the ice itself, it does not change, and the transfer rate of pure and impure ice is not the same.

2 The temperature of the ice (the temperature balance of the ice-water mixture is 0 degrees Celsius) 3 The outside temperature (the higher the temperature, that is, the greater the temperature difference, the faster it melts) 4 The intensity of light (although white absorbs the least heat and most of it is reflected, it still absorbs some of it) 5 Mass (the larger the temperature, the longer it will take to melt, but it will not affect the rate of melting) 6 Shape (the greater the surface area in contact with the air, the faster it will melt) 7 The speed of air flow (the faster the air flows, the faster it evaporates, and the faster it cools, i.e., the slower it melts)

8 The altitude (i.e., the effect of atmospheric pressure, the crystals that expand in volume during solidification, and the freezing point decreases with the increase of pressure, of course, the premise is the crystal).

Happy New Year!

Your question says ice, so I'm only talking about ice in the chemical sense of the word, not about impurities.

The higher the temperature of the ice, the faster it melts.

The greater the temperature difference between the ice and the outside world, the faster it melts.

The closer the nature of the ice is to the blackbody, the faster it melts.

The larger the surface area-to-volume ratio, the faster it melts.

The faster the air moves, the faster it melts.

The greater the pressure (whether paular, hydraulic or solid) exerted on the ice, it melts faster.

It depends on the ambient temperature of the ice cube placement

If the ambient temperature is higher than 5 degrees Celsius, it is best to minimise air flow.

Especially when the ambient temperature is above 10 degrees Celsius;

When the ambient temperature is 0 5 degrees Celsius, it is better to enhance air flow. Because proper airflow can accelerate evaporation and sublimation, take away a certain amount of heat and reduce the melting rate

The quality of the ice. The temperature of the ice.

Outside temperature. Surface area and shape.

In the final analysis, it is the size of the heat absorption rate from the outside.

The rate of heat exchange is proportional to the temperature difference, so the high temperature melts quickly.

1. Heat transfer rate (affects how fast or slow heat absorption), air pressure (affects freezing point) 2. Mass of ice.

3. The temperature of the ice.

4. Outside temperature.

5. Surface area and shape.

6 mass, air flow.

1. Heat transfer rate, air pressure.

2. The quality of the ice.

3. The temperature of the ice.

4. Outside temperature.

5. Surface area and shape.

6 mass, air flow.

mass, air flow, surface area.

Temperature, purity, pressure, quality, density.

The rate of heat transfer (which affects how quickly and slowly the heat is absorbed), and the air pressure (which affects the freezing point).

Temperature. Air flow velocity.

The humidity rises quickly.

Contact area with other objects.

The way to not speed up the melting of ice cubes is to put them in a freezer below 0.

In order to make the ice cubes boring and slower to melt, the special process of Qinyun is used, so that there are almost no bubbles inside the ice cubes during the icing process, and there are even factories specializing in the production of this kind of ice cubes. The bubbles in the ice are a bit like trachoma in cast iron, which will seriously affect the overall strength, making the ice more likely to break, and the total heating area of the broken ice will increase dramatically and melt faster; In addition, the bubbles have a better thermal insulation effect, which will weaken the temperature conduction inside the ice, resulting in faster local heating and easier for the outer layer to start melting.

As the ice surface melts, the bubbles are exposed, and the ice surface with bubbles has more cavities than the straight ice body, resulting in a larger contact area and greater heat exchange efficiency, which will also accelerate the melting of the ice cubes. If you want to preserve ice cubes without a refrigerator, you can put them in a large vat and surround it with something like cotton cloth on the outside, so that the ice cubes don't melt so easily. At the same time, it is necessary to keep away from sunlight and hot food containers, and keep them in the coolest place possible.

Melting process:

Ice is the solid form of water in nature, and at atmospheric pressures, when the temperature rises above zero degrees Celsius, the ice begins to melt and becomes liquid water. When ice begins to melt, a water molecule within the crystal begins to decrystallize, and this mechanism helps to understand the mechanism by which the structure of water-containing proteins changes. When the ice is illuminated with strong light such as electric lamps, the inside of the ice melts, and a snow-crystal-like shape called "ice flakes" emerges.

Ice crystals are structures in which water molecules are regularly arranged in a hexagonal shape. After heating, first of all, a water molecule detachs from the crystallization and begins to move freely, and this water molecule does not return to its original position, resulting in distortion of the crystal. Once the crystals are distorted, they will gradually expand, and eventually the entire crystals will fall apart and become liquid.

Depending on the volume, surface area, and temperature difference of the ice, large ice cubes take longer to melt than smaller ones; The larger the surface area, the greater the contact area with water, and the faster it melts.

Water freezing and ice melting are completely opposite processes, and the influence of the above factors is basically the same. Only water freezing is discussed. It is assumed that all factors are the same except those discussed.

The lower the outside temperature, i.e., the greater the temperature difference with the water, the faster the heat transfer (the greater the heat transfer per unit time), the faster the water releases heat, and the faster it freezes.

The higher the velocity of the surface air, the more heat is taken away by the air per unit time, and the faster it freezes.

The larger the surface area, the greater the amount of evaporation into water vapor per unit time (assuming that the external water vapor is not saturated), and the evaporation process should absorb heat from the water and the environment, that is, the greater the heat dissipation of water, the faster the freezing.

In life, if you put two bowls of water of the same volume into a -10 environment, and one of the bowls uses an electric fan to blow the air, will it cause the freezing rate to become faster because it evaporates or something?

Yes, but the reason for getting faster is that in addition to evaporation and endothermy, there is also the movement of air that takes away part of the heat.

And the opposite is true for melting? The melting process involves more complex issues such as:

Ice at 10° is placed indoors at 20° and blown with an electric fan (compared to blowing without an electric fan), then 1

Ice sublimation (water vapor absorbs heat and the ice itself exerts heat, causing the temperature to have a tendency to decrease) accelerates. 2.

As the air flows, the ice itself absorbs heat faster. These two effects are opposite, and it is theoretically difficult to say which is greater, so it is difficult to say that the ice melt will necessarily be accelerated, but according to life experience, it should be accelerated under normal conditions (the latter factor is greater), but it cannot be ruled out that the former factor is more pronounced under certain conditions.