Investigation into the hygrothermal behavior of fired clay materials during the freezing of supercooled water using experiments and numerical simulations

Abstract

In this study, supercooling effects on the hygrothermal behavior of fired clay materials under various experimental conditions, such as water content, cooling rates, and size of specimens were investigated using experimental methods and hygrothermal simulations. We report results of the differential scanning calorimetry (DSC) and temperature distribution changes during a freeze–thaw (FT) experiment using unsaturated specimens. Also, we developed a numerical model of the freezing and thawing processes including the supercooling processes. The DSC results show the freezing of the supercooled water in a fired clay material is considerably faster than that in cement-based materials. It was also found that the dependency of the supercooling effects on the cooling rates seemed to be small. When the water saturation of a material decreases, the rate of the ice saturation increase during the freezing of the supercooled water is decreased while the freezing points of the supercooled water was not changed considerably. The comparison of the results of the FT experiment and hygrothermal simulations show that the combination of the existed hygrothermal model and a modified kinetic equation can reproduce the rapid temperature rise during the freezing of the supercooling water in the FT experiment. Finally, the size effects of specimens on the supercooling phenomenon was discussed based on the experimental and calculation results. The freezing points got higher when a specimen was larger. Due to differences in the ratio of the surface area to the volume, hygrothermal behavior in small specimens and relatively large specimens like that of the DSC and the FT experiment, respectively were markedly different. Water in a relatively large specimen with a small ratio of surface area to volume can achieve the thermodynamic equilibrium in a short period after the freezing starts.