Measurement of ice thickness (icing) in aeronautics

Pulsed ultrasonic techniques have been used to measure the formation of ice in flight in an icing wind tunnel with a precision of + or - 0.5 mm. Two icing regimes, humid and dry, are identified. Both natural and artificial conditions are considered. On the basis of ice formation rates obtained by the ultrasound technique and the observed surface conditions, it is found that the heat transfer coefficients are larger in the wind tunnel tests than in actual flight, presumably due to the higher level of turbulence in the wind tunnel tests. Profiles obtained during flight under natural conditions are compared with mechanical-type measurements and with the results of stereographic analysis.