Three dimensional modeling of contaminants transportation (oil spill) in Caspian Sea

Nowadays, Caspian Sea is in focus of more attentions than past because of its individualistic as the biggest lake in the world and the existing of very large oil and gas resources within it. Very large scale of oil pollution caused by development of oil exploration and excavation activities not only make problem for coastal facilities but also make severe damage on environment. In the first stage of this research, the location and quality of oil resources in offshore and onshore have been determined and then affected depletion factors on oil spill such as evaporation, emulsification, dissolution, sedimentation and so on have been studied. In second stage, sea hydrodynamics model is offered and tested by determination of governing hydrodynamic equations on sea currents and on pollution transportation in sea surface and by finding out main parameters in these equations such as Coriolis, bottom friction, wind and etc. this model has been calculated by using cell vertex finite volume method in an unstructured mesh domain. According to checked model; sea currents of Caspian Sea in different seasons of the year have been determined and in final stage different scenarios of oil spill movement in Caspian sea on various conditions have been investigated by modeling of three dimensional oil spill movement on surface (affected by sea currents) and on depth (affected by buoyancy, drag and gravity forces) by applying main above mentioned depletion factors.

A numerical model for prediction of oil, trajectory due to extraction activity in the north coasts of the Persian Gulf

This thesis considers a three- dimensional numerical model based on 3-D Navier— Stokes and continuity equations involving various wind speeds (North west), water surface levels, horizontal shier stresses, eddy viscosity, densities of oil and gas condensate- water mixture flows. The model is used to simulate the prediction of the surface movement of oil and gas condensate slicks from spill accident in the north coasts of Persian Gulf.

Processing of oil enriched fish (Hypophthalmichthys molitrix) sausage using emulsion technology

In most countries along with various food products, fish sausage is supplied in different formulas. Unfortunately, in our country because of different reasons, production and supply of fish sausage in industrial level has not yet been successful and some efforts taken, has also been doomed to failure or not welcomed. Fat fish is a rich source of poly unsaturated fatty acids (PUFA) and co-3. In this research, efforts have been made to produce and enrich sausage with fish oil and maintenance of fatty acids has also been experimented using gas chromatography along with heating process. The stages of producing ground fish and fish sausage are as the following: Transferring and preparing fish, washing the cleared fish, filleting, separating fillet steak, washing and drying them, Refining meat, Producing and homogenizing mixture from basic ingredients in a cutter, filling, knotting and heat processing. The fish sausage produced by this method tried and welcomed by the subjects. In the product in which fish meat was used, the subjects was not recognized fish flavor and taste and when in addition to fish meat, fish oil was used during enrichment, the flavor and taste of fish was considered as highly acceptable. TVN measurement of the produced fish sausage was kept in the refrigerator in two month was at a maximum of 16.5, the amount of peroxide was at a maximum 1.5% after the period of two months. During this period the Colony count was at maximum of 19.5 x 104, the high maximum of the number of coliforms was 10/gr, and for mold and yeast 83/gr , but Escherichia coli, Staphylococcus aureus, Salmonella and Clostridium perfringens were not found. The protein of the resulting product was 15-18%, lipid at about 11-15% and moisture 60-65%. Comparing fatty acids, including unsaturated fatty acids in ground and oil fish used in producing fish sausage with those of fish sausage showed that the heat used in processing had the least effect on fatty acids of the meat and oil used here and the resulting fish sausage is considered as food for good health.

Oil spill environmental risk assessment of stationary sources in offshore zones (Innovating a mathematical model)

Nowadays, risks arising from the rapid development of oil and gas industries are significantly increasing. As a result, one of the main concerns of either industrial or environmental managers is the identification and assessment of such risks in order to develop and maintain appropriate proactive measures. Oil spill from stationary sources in offshore zones is one of the accidents resulting in several adverse impacts on marine ecosystems. Considering a site's current situation and relevant requirements and standards, risk assessment process is not only capable of recognizing the probable causes of accidents but also of estimating the probability of occurrence and the severity of consequences. In this way, results of risk assessment would help managers and decision makers create and employ proper control methods. Most of the represented models for risk assessment of oil spills are achieved on the basis of accurate data bases and analysis of historical data, but unfortunately such data bases are not accessible in most of the zones, especially in developing countries, or else they are newly established and not applicable yet. This issue reveals the necessity of using Expert Systems and Fuzzy Set Theory. By using such systems it will be possible to formulize the specialty and experience of several experts and specialists who have been working in petroliferous areas for several years. On the other hand, in developing countries often the damages to environment and environmental resources are not considered as risk assessment priorities and they are approximately under-estimated. For this reason, the proposed model in this research is specially addressing the environmental risk of oil spills from stationary sources in offshore zones.