Stabilizing effect of surrounding gas flow on a plane liquid sheet

The stability of a plane liquid sheet is studied experimentally and theoretically, with an emphasis on the effect of the surrounding gas. Co-blowing with a gas velocity of the same order of magnitude as the liquid velocity is studied, in order to quantify its effect on the stability of the sheet. Experimental results are obtained for a water sheet in air at Reynolds number Rel = 3000 and Weber number We = 300, based on the half-thickness of the sheet at the inlet, water mean velocity at the inlet, the surface tension between water and air and water density and viscosity. The sheet is excited with different frequencies at the inlet and the growth of the waves in the streamwise direction is measured. The growth rate curves of the disturbances for all air flow velocities under study are found to be within 20% of the values obtained from a local spatial stability analysis, where water and air viscosities are taken into account, while previous results from literature assuming inviscid air overpredict the most unstable wavelength with a factor 3 and the growth rate with a factor 2. The effect of the air flow on the stability of the sheet is scrutinized numerically and it is concluded that the predicted disturbance growth scales with (i) the absolute velocity difference between water and air (inviscid effect) and (ii) the square root of the shear from air on the water surface (viscous effect).

Advantages of liquid nitrogen freezing of Penaeus monodon over conventional plate freezing

Liquid nitrogen frozen products are biochemically and organoleptically superior to conventional plate frozen products but beneficial effect of liquid nitrogen freezing over conventional plate freezing can exist only up to 59 days at a commercial storage temperature of -18°C.

Effect of liquid nitrogen freezing and subsequent storage on survival of Staphylococcus aureus and Streptococcus pyogenes in treated prawn meat

Prawn meat treated with Streptococcus pyogenes B-49-2 culture and Staphylococcus aureus ATCC-12598 culture were frozen in conventional plate freezer at -40°C and by spray type liquid nitrogen freezer. The frozen products were stored at -18°C. Streptococcus pyogenes B-49-2 showed low sensitivity to cold injury during freezing and frozen storage. Staphylococcus aureus ATCC-12598 survived during the entire storage period of 240 days. Total bacterial count of untreated prawn meat was found to be always lesser in liquid nitrogen frozen products than that in plate frozen products.

Baroclinic waves in an air-filled thermally driven rotating annulus.

In this study an experimental investigation of baroclinic waves in air in a differentially heated rotating annulus is presented. Air has a Prandtl number of 0.707, which falls within a previously unexplored region of parameter space for baroclinic instability. The flow regimes encountered include steady waves, periodic amplitude vacillations, modulated amplitude vacillations, and either monochromatic or mixed wave number weak waves, the latter being characterized by having amplitudes less than 5% of the applied temperature contrast. The distribution of these flow regimes in parameter space are presented in a regime diagram. It was found that the progression of transitions between different regimes is, as predicted by recent numerical modeling results, in the opposite sense to that usually found in experiments with high Prandtl number liquids. No hysteresis in the flow type, with respect to variations in the rotation rate, was found in this investigation.