Numerical Research on Liquid Spray in Supersonic Cross Flow

Numerical simulation was conducted to characterize the kerosene spray injecting into supersonic cross flow, especially focusing on the aerodynamic secondary breakup effect of the supersonic cross flow on the initial droplets. It was revealed that the initial parent drops were broken up into small drops whose diameter is about O(10) micrometers soon after they entered into the supersonic cross flow. During the appropriate range of initial drop size, the parent droplets would be broken up into small drops with the same magnitude diameter no matter how large the initial drops SMD was.

Numerical Study on Kerosene Spray in Supersonic Flow

Numerical simulation was conducted to study the kerosene spray characteristics injecting into supersonic cross flow. The verification of the simulation was carried out by experimental Schlieren image, and the agreement was obtained by compared the spray plume pictures. Furthermore, the aerodynamic secondary breakup effect of the supersonic cross flow on the initial droplets was investigated. It was revealed that the initial parent drops were broken up into small drops whose diameter is about O(10) micrometers soon after they entered into the supersonic cross flow. During the appropriate range of initial drop size, the parent droplets would be broken up into small drops with the same magnitude diameter no matter how large the initial drops SMD was.

Drying of fish--factors to consider

Although one of the best possibilities for raising the animal protein of the diets of Nigerian is to increase the consumption of fish; particularly through the use of several methods of long term preservation techniques, such as drying, no radical approach has yet emerged. Although, a great deal of the artisanal fish catch is dried for the huge consumer and distant markets, the traditional methods of fish preservation need improvements to cope with demand for increased quantity, shelf-stable, and improved quality of fish products. The paper discusses drying requirements, heat and mass transfer, consumer acceptance, fuel sources, storage and marketing of dried fish products; and suggest ways and means of structurally transforming the artisanal technology of fish drying