Temperature distribution and local heat flux in the unidirectional freezing of antifreeze-protein solution

Experiments have been conducted on the unidirectional freezing of dilute aqueous solutions of winter flounder antifreeze protein, which are 0.02 mm thick, between two cover glasses on the stage of a microscope. The instantaneous temperature field has been obtained by measuring the intensity of near-infrared light with a near-infrared camera. In addition, the local protein concentration has been measured separately using the brightness of fluorescence emitted from molecules tagged to the protein. It is found that the temperature distribution in the ice region near the ice/water interface is similar to that predicted from the modified Neumann solution. Furthermore, the temperature measurement made using the near-infrared light with a specific wavelength is verified. In addition to this, in the case of antifreeze protein solutions, serrated interfaces are observed. The sum of the conduction heat flux of a protein solution near the front edge of the serrated interface and the heat flux for solidification is lower than the conduction heat flux of ice. On the other hand, the sum of the conduction heat flux of protein solution near the bottom edge of the serrated interface and the heat flux for solidification is higher than the conduction heat flux of ice. The balance of heat flux is obtained by taking account of heat convection due to high-concentration regions of protein. These regions move to the deepest parts of the interface and form narrow liquid regions inside the ice. The convection is maintained by the heat conduction in a direction perpendicular to the direction of ice growth. Not only protein adsorption to the interface but also the heat conduction/convection contributes to the modification of ice growth in the non-equilibrium state.