Darcian mixed convection plumes along vertical adiabatic surfaces in a saturated porous medium

The mixed convection flow due to a line thermal source embedded at the leading edge of an adiabatic vertical plane surface immersed in a saturated porous medium has been studied. Both weakly and strongly buoyant plume regimes have been considered. The cases of buoyancy assisting and buoyancy opposing flow conditions have been incorporated in the analysis. The results are presented for the entire range of buoyancy parameter from the pure forced convection (xgr=0) to the pure free convection (xgr rarr infin@#@) regimes. For buoyancy-assisting flow, the wall temperature and the velocity at the wall increase as the plume strength increases. However, they all decrease as the free-stream velocity increases. For buoyancyopposing flow, the temperature at the wall increases as the strength of the plume increases but velocity at the wall decreases.

Observations on transition in plane bubble plumes

Flow visualization studies of plane laminar bubble plumes have been conducted to yield quantitative data on transition height, wavelength and wave velocity of the most unstable disturbance leading to transition. These are believed to be the first results of this kind. Most earlier studies are restricted to turbulent bubble plumes. In the present study, the bubble plumes were generated by electrolysis of water and hence very fine control over bubble size distribution and gas flow rate was possible to enable studies with laminar bubble plumes. Present observations show that (a) the dominant mode of instability in plane bubble plumes is the sinuous mode, (b) transition height and wavelength are related linearly with the proportionality constant being about 4, (c) wave velocity is about 40 % of the mean plume velocity, and (d) normalized transition height data correlate very well with a source Grashof number. Some agreement and some differences in transition characteristics of bubble plumes have been observed compared to those for similar single-phase flows.

Length of near-wall plumes in turbulent convection

We present planforms of line plumes formed on horizontal surfaces in turbulent convection, along with the length of line plumes measured from these planforms, in a six decade range of Rayleigh numbers (10(5) < Ra < 10(11)) and at three Prandtl numbers (Pr = 0.7, 5.2, 602). Using geometric constraints on the relations for the mean plume spacings, we obtain expressions for the total length of near-wall plumes on horizontal surfaces in turbulent convection. The plume length per unit area (L(p)/A), made dimensionless by the near-wall length scale in turbulent convection (Z(w)), remains constant for a given fluid. The Nusselt number is shown to be directly proportional to L(p)H/A for a given fluid layer of height H. The increase in Pr has a weak influence in decreasing L(p)/A. These expressions match the measurements, thereby showing that the assumption of laminar natural convection boundary layers in turbulent convection is consistent with the observed total length of line plumes. We then show that similar relationships are obtained based on the assumption that the line plumes are the outcome of the instability of laminar natural convection boundary layers on the horizontal surfaces.

Plumes Dynamics and Heat Transfer over Horizontal Grooved Surfaces

This study investigates the free convection and plumes dynamics over horizontal surfaces with parallel V-grooves. The convection is studied in a tank of water with the bottom surface being a smooth or grooved surface and the top of the water surface exposed to ambient. Two groove heights were used-10 mm and 3 mm-and the experiment was done with two values of aspect ratio-2.9 and 1.8 (aspect ratio is the width of the fluid layer/height of fluid layer). Heat flux at the bottom surface was from electrical heating. Beyond a certain critical temperature difference, enhanced heat transfer is obtained on the grooved surface compared to a smooth surface. Nusselt numbers are evaluated for both smooth and grooved surfaces and correlated using modified Rayleigh numbers. Visualization shows that the enhanced heat transport in the rough cavities cannot be ascribed to the increase in the contact area; rather, it must be the local dynamics of the thermal boundary layer.

Artisanal containers and transportation for smoke-dried fish in Nigeria

The packaging containers and means of transportation for Nigerian smoke-dried fish from harvesting all through the post-harvest chain were described. Sacks, paper cartons, wooden rackets, cane and bamboo baskets were predominantly used packaging containers. Means of transportation ranged from wheelbarrows, motorcycle, lorries, to pick-up vehicles and trucks. The major area of improvement is seen in packaging at the wholesale level. To overcome the constraints within the system, both the public and private sectors must provide effective services that benefit fishermen, processors, wholesalers, retailers, organisation and other key participants that make the work. Suggestions for reducing post harvest losses and improving the efficiency of the existing distribution system, based on the various need of the stake holders and the socio-cultural settings of the application were proffered

Making kippers from local herring (Sardinella spp.) smoke-cured in the Torry Kiln

(Sardinella) are available all year round in Sierra Leone. The best time to use them for baiting herrings is during the dry season when they are fattest and feeding well. The most common method of processing herring locally is hot smoking to give either soft, moist and cooked product or a dry, brittle product with very low moisture content. The author describes a curing method intended to add variety to the types of products that can be obtained from local herring. It is only mildly preservative, the product cannot be kept more than 24 hours without refrigeration. Particular attention is paid to the source and quality of the raw material used, and the processing method is detailed with attention to washing, splitting, brining, smoking, and the application of the Torry fish smoking kiln to the process.