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Being a novel energy storage medium, ice slurry has the advantage of good fluidity, high latent heat and heat transfer efficiency, which has a broad application prospect. In this work, the ice making characteristics of different types of additives (MgCl2, ethylene glycol and magnetic iron oxide nanoparticles) in a binary ice system by vacuum flash evaporation under the action of solid adsorption were experimentally investigated. Subcooling, flash rate, ice packing factor, latent heat and thermal conductivity were measured to evaluate the performance of ice production. The results showed that 0.075% wt of iron oxide nanoparticles and 1% wt of MgCl2 are more suitable to be used as additives for binary ice preparation than ethylene glycol, with the former outperforming the latter. Under optimal conditions, compared with pure water for ice making, the subcooling degree of iron oxide nanofluid was reduced by 55.80%, and the thermal conductivity and ice packing factor were increased by 98.80% and 54.22%, respectively. The subcooling degree of the MgCl2 solution was reduced by 37.52% and the ice packing factor was improved by 59.51%. Meanwhile, DSC tests showed that the latent heat of the nanofluid was almost independent of the nanoparticle concentration. However, the increase of MgCl2 solution would cause the decrease of latent heat. In addition, high concentrations of additives can inhibit ice crystal nucleation and growth, but a certain concentration of additives facilitates ice crystal refinement in vacuum ice making process, which is conducive to the transportation of ice slurry.

In order to explore the effect of different concentrations of additives on aqueous solution in vacuum ambient, this paper uses molecular dynamics simulation method to study different concentrations of magnesium chloride (MgCl2) aqueous solution, ethylene glycol aqueous solution and nano iron oxide (nano-Fe3O4) aqueous solution. The radial distribution function of atoms, the water molecules’ self-diffusion coefficient and the type and number of hydrogen bonds are analyzed in detail. The dynamic behavior between water molecules and chloride and alcohol molecules in the solution is revealed. The results show that the additives affect the crystallization of the solution by inhibiting the self-diffusion rate of water molecules, and the iron oxide nanoclusters exhibit the most obvious behavior. Meanwhile, the added additives can also restrain the formation of hydrogen bonds between water molecules in solution. This suppresses the hydrogen bonds between two water molecules. At the same time, it reduces the diffusivity of water molecules. These effects weaken the tendency of water molecules to migrate to the nucleus, and can curb the nucleation and growth of ice crystals in the aqueous solution to a certain extent. This research will provide reference value in the selection of ice-making working fluid. Nano-iron oxide has better performance than MgCl2, and glycol solution is not conducive to vacuum ice making.