Within this thesis, we experimentally investigated the freezing process of supercooled water droplets using a Hele-Shaw cell, which, due to its design, provides a clearer and quasi two-dimensional view of the freezing dynamics. Droplets of various volumes were tested under different degrees of supercooling. We analyzed the influence of these parameters on the total freezing time, the motion of the freezing front versus time, and the geometry of the tip formed at the top of the droplet. The results show that increasing the droplet volume and lowering the supercooling temperature prolong the freezing time, while no consistent effect on the tip geometry was observed.
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