Evaluation of the Water Film Weber Number in Glaze Icing Scaling

Icing scaling tests were performed in the NASA Glenn Icing Research Tunnel to evaluate a new scaling method, developed and proposed by Feo for glaze icing, in which the scale liquid water content and velocity were found by matching reference and scale values of the nondimensional water-film thickness expression and the film Weber number. For comparison purpose, tests were also conducted using the constant We(sub L) method for velocity scaling. The reference tests used a full-span, fiberglass, 91.4-cm-chord NACA 0012 model with velocities of 76 and 100 knot and MVD sizes of 150 and 195 microns. Scale-to-reference model size ratio was 1:2.6. All tests were made at 0deg AOA. Results will be presented for stagnation point freezing fractions of 0.3 and 0.5