Experimental study of heat and mass transfer in modified ice structures resulted from diffusion of polymeric compounds used for sports ice objects.

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