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Bae Sang-Chul,Yang Yang,Masanori Monde The Korean Society for New and Renewable Energy 2006 신재생에너지 Vol.2 No.2
The effective thermal conductivities of $Mm(La_{0.6-0.8})Ni_{4.0}Co_{0.6}Mn_{0.2}Al_{0.2}$ [TL-492] with hydrogen and helium have been examined. Experiment results show that pressure has great influence on effective thermal conductivity in low pressure range [below 0.5 MPa]. And that influence decreases rapidly with increase of gas pressure. The reason is at low pressure, the mean free path of gas becomes greater than effective thickness of gas film which is important to the heat transfer mechanism in this research. And, carbon fibers have been used to try to enhance the poor thermal conductivity of TL-492. Three types of carbon fibers and three mass fractions have been examined and compared. Naturally, the highest effective thermal conductivity has been reached with carbon fiber which has highest thermal conductivity, and highest mass fraction. This method has acquired 4.33 times higher thermal conductivity than pure metal hydrides with quite low quantity of additives, only 0.99 wt% of carbon fiber. This is a good result comparing to other method which can reach higher effective thermal conductivity but needs much higher mass fraction of additives too.
배상철(Bae, Sang-Chul),Yang, Yang,Masanori, Monde 한국신재생에너지학회 2006 한국신재생에너지학회 학술대회논문집 Vol.2006 No.06
The effective thermal conductivities of Mm;(La_{0.6-0.8});Ni_{4.0}Co_{0.6}Mn_{0.2}Al_{0.2} (TL-492) with hydrogen and helium have been examined. Experiment results show that pressure has great influence on effective thermal conductivity in Low pressure range (below 0.5 MPa). And that influence decreases rapidly with increase of gas pressure. The reason is at low pressure, the mean free path of gas becomes greater than effective thickness of gas film which is important to the heat transfer mechanism in this research. And, carbon fibers have been used to try to enhance the poor thermal conductivity of TL-492. Three types of carbon fibers and three mass fractions have been examined and compared. Naturally, the highest effective thermal conductivity has been reached with carbon fiber which has highest thermal conductivity, and highest mass fraction. This method has acquired 4.33 times higher thermal conductivity than pure metal hydrides with quite low quantity of additives, only 0.99wt% of carbon fiber. This is a good result comparing to other method which can reach higher effect ive thermal conductivity but needs much higher mass fraction of additives too.
배상철(Bae, Sang-Chul),Yang, Yang,Masanori, Monde 한국신재생에너지학회 2006 신재생에너지 Vol.2 No.2
The effective thermal conductivities of Mm(La_{0.6-0.8})Ni_{4.0}Co_{0.6}Mn_{0.2}Al_{0.2} [TL-492] with hydrogen and helium have been examined. Experiment results show that pressure has great influence on effective thermal conductivity in low pressure range [below 0.5 MPa]. And that influence decreases rapidly with increase of gas pressure. The reason is at low pressure, the mean free path of gas becomes greater than effective thickness of gas film which is important to the heat transfer mechanism in this research. And, carbon fibers have been used to try to enhance the poor thermal conductivity of TL-492. Three types of carbon fibers and three mass fractions have been examined and compared. Naturally, the highest effective thermal conductivity has been reached with carbon fiber which has highest thermal conductivity, and highest mass fraction. This method has acquired 4.33 times higher thermal conductivity than pure metal hydrides with quite low quantity of additives, only 0.99 wt% of carbon fiber. This is a good result comparing to other method which can reach higher effective thermal conductivity but needs much higher mass fraction of additives too.
Maulu Sahya,Hasimuna Oliver J.,Monde Concilia,Mweemba Malawo 한국수산과학회 2020 Fisheries and Aquatic Sciences Vol.23 No.3
Fish is an extremely perishable food product which requires proper handling soon after harvest. The present study was aimed at assessing post-harvest fish losses and preservation practices in Siavonga district, Southern Zambia. Structured and semi-structured questionnaires were used to collect data on post-harvest fish losses and preservation practices from aquaculture producers, artisanal, and commercial fishers. All the fishers who landed on the lakeshore were interviewed, while aquaculture producers were randomly selected based on the information provided by the local department of fisheries. The results of the study revealed that all the fishers experienced post-harvest fish losses at varying degrees with those losing up to 10% of the total catch being in the majority. In contrast, aquaculture producers did not report any post-harvest fish losses. Most aquaculture producers commonly used chilling as preservation practice contrary to artisanal and commercial fishers who commonly used smoking and sun sun-drying respectively. Furthermore, fish product safety and quality control were poorly practiced in the district. Lack of cold storage facilities and fluctuating weather conditions were the major challenges impacting fish post-harvest activities. Therefore, to curb the loss of revenue due to post-harvest fish losses, we propose the introduction of new technology, self-development skills for fishing communities, and enhanced access to refrigeration facilities.
Maulu, Sahya,Hasimuna, Oliver J.,Monde, Concilia,Mweemba, Malawo The Korean Society of Fisheries and Aquatic Scienc 2020 Fisheries and Aquatic Sciences Vol.23 No.9
Fish is an extremely perishable food product which requires proper handling soon after harvest. The present study was aimed at assessing post-harvest fish losses and preservation practices in Siavonga district, Southern Zambia. Structured and semi-structured questionnaires were used to collect data on post-harvest fish losses and preservation practices from aquaculture producers, artisanal, and commercial fishers. All the fishers who landed on the lakeshore were interviewed, while aquaculture producers were randomly selected based on the information provided by the local department of fisheries. The results of the study revealed that all the fishers experienced post-harvest fish losses at varying degrees with those losing up to 10% of the total catch being in the majority. In contrast, aquaculture producers did not report any post-harvest fish losses. Most aquaculture producers commonly used chilling as preservation practice contrary to artisanal and commercial fishers who commonly used smoking and sun sun-drying respectively. Furthermore, fish product safety and quality control were poorly practiced in the district. Lack of cold storage facilities and fluctuating weather conditions were the major challenges impacting fish post-harvest activities. Therefore, to curb the loss of revenue due to post-harvest fish losses, we propose the introduction of new technology, self-development skills for fishing communities, and enhanced access to refrigeration facilities.