EXPERIMENTAL STUDY OF HEAT AND MASS TRANSFER IN MODIFIED ICE STRUCTURES RESULTED FROM DIFFUSION OF POLYMERIC COMPOUNDS USED FOR SPORTS ICE OBJECTS

摘要

The technologies elaborated to create ice coverings to ensure outstanding advances in sports are based on theartificial change of natural properties of water ice. They are founded on introduction into water ofmicrodoses of high molecular compounds that during the crystallization process are stationed in theintercrystalline space and in a surface layer creating a certain “third body”, thus improving significantlysliding and strength of ice properties. The studies of initial distributions of a modificating mixture throughthe depth of the ice massif were carried out on the test benches and on the ice sports palaces. The use ofphysical and chemical methods of the analytical chemistry including spectrophotometry, chromatographyand mass-spectrometric analysis allowed obtaining the experimental data of the presence of “traceconcentrations” of artificially introduced organic compounds in different layers of the massif. An empiricapproach defining a relative duration of the ice properties preservation was offered.