Kinetic aspects of the thermostatted growth of ice from supercooled water in simulations.

In experiments, the growth rate of ice from supercooled water is seen to increase with the degree of supercooling, that is, the lower the temperature, the faster the crystallization takes place. In molecular dynamics simulations of the freezing process, however, the temperature is usually kept constant by means of a thermostat that artificially removes the heat released during the crystallization by scaling the velocities of the particles. This direct removal of energy from the system replaces a more realistic heat-conduction mechanism and is believed to be responsible for the curious observation that the thermostatted ice growth proceeds fastest near the melting point and more slowly at lower temperatures, which is exactly opposite to the experimental findings [M. A. Carignano, P. B. Shepson, and I. Szleifer, Mol. Phys. 103, 2957 (2005)]. This trend is explained by the diffusion and the reorientation of molecules in the liquid becoming the rate-determining steps for the crystal growth, both of which are slower at low temperatures. Yet, for a different set of simulations, a kinetic behavior analogous to the experimental finding has been reported [H. Nada and Y. Furukawa, J. Crystal Growth 283, 242 (2005)]. To clarify this apparent contradiction, we perform relatively long simulations of the TIP4P/Ice model in an extended range of temperatures. The temperature dependence of the thermostatted ice growth is seen to be more complex than was previously reported: The crystallization process is very slow close to the melting point at 270 K, where the thermodynamic driving force for the phase transition is weak. On lowering the temperature, the growth rate initially increases, but displays a maximum near 260 K. At even lower temperatures, the freezing process slows down again due to the reduced diffusivity in the liquid. The velocity of the thermostatted melting process, in contrast, shows a monotonic increase upon raising the temperature beyond the normal melting point. In this case, the effects of the increasing thermodynamic driving force and the faster diffusion at higher temperatures reinforce each other. In the context of this study, we also report data for the diffusion coefficient as a function of temperature for the water models TIP4P/Ice and TIP4P/2005.