TU Braunschweig and TU Darmstadt joined hands to characterize the Ice layers produced inside the TU Braunschweig Icing wind tunnel. Capacitive sensor and calorimetry technique to quantify liquid water content present inside the ice layers.
TU Braunschweig and TU Darmstadt joined hands to characterize the Ice layers produced inside the TU Braunschweig Icing wind tunnel. Capacitive sensor and calorimetry technique to quantify liquid water content present inside the ice layers.