Thermal expansion measurements in fresh and saline ice using fiber optic strain gauges and multi-point temperature sensors based on Bragg gratings

This paper describes the use of Fiber Bragg Grating (FBG) sensors to investigate the thermo-mechanical properties of saline ice. FBG sensors allowed laboratory measurements of thermal expansion of ice samples with a range of different sizes and geometries. The high sampling frequency, accuracy and resolution of the FBG sensors provide good quality data across a temperature range from 0°C to -20°C. Negative values of the effective coefficient of thermal expansion were observed in ice samples with salinity 6ppt, 8ppt and 9.4ppt. A model is formulated under which structural transformations in the ice, caused by temperature changes, can lead to brine transfer from closed pockets to permeable channels, and vice versa. This model is compared to experimental data. Further, in experiments with confined floating ice, heating and thermal expansion due to vertical migration of liquid brine, caused by under-ice water pressure, was observed.