Using Ice To Boil Water: Heat Transfer Discovery Expands on 18th Century Physics Principle

Associate Professor Jonathan Boreyko and graduate fellow Mojtaba Edalatpour have made a discovery about the properties of water that could provide an exciting addendum to a phenomenon established over two centuries ago. The discovery also holds interesting possibilities for cooling devices and processes in industrial applications using only the basic properties of water. Their work was published today (January 21, 2022) in the journal Physical Review Fluids.

Water can exist in three phases: a frozen solid, a liquid, and a gas. When heat is applied to a frozen solid, it becomes a liquid. When applied to the liquid, it becomes vapor. This elementary principle is familiar to anyone who has observed a glass of iced tea on a hot day, or boiled a pot of water to make spaghetti.

When the heat source is hot enough, the water’s behavior changes dramatically. According to Boreyko, a water droplet deposited onto an aluminum plate heated to 150 degrees Celsius (302 degrees Fahrenheit) or above will no longer boil. Instead, the vapor that forms when the droplet approaches the surface will become trapped beneath the droplet, creating a cushion that prevents the liquid from making direct contact with the surface. The trapped vapor causes the liquid to levitate, sliding around the heated surface like an air hockey puck. This phenomenon is known as the Leidenfrost effect, named for the German doctor and theologian who first described it in a 1751 publication.

This commonly accepted scientific principle applies to water as a liquid, floating on a bed of vapor. Boreyko’s team found themselves wondering: Could ice perform in the same way?

“There are so many papers out there about levitating liquid, we wanted to ask the question about levitating ice,” said Boreyko. “It started as a curiosity project. What drove our research was the question of whether or not it was possible to have a three-phase Leidenfrost effect with solid, liquid, and vapor.”

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