Study on the Heat Transfer Characteristics in Aircraft Icing

Investigation on the heat transfer mechanisms of liquid and solid is important to predicting the icing process. Messige model is a typical model for the process of mass and heat transfer, but the effect of surface tension of water droplet is been ignored in the model. We established a model which was add the infection of surface energy based on traditional thermodynamic model. Some cases at NACA0012are simulated with our model in order to verify its correctness. The calculated results show that, ourmodel was consistent with the traditional thermodynamic model in Low temperature, but our model havebetterresults in high temperatures