Comparative assessment of URANS, SAS and DES turbulence modeling in the predictions of massively separated ship airwake characteristics

2021 ◽  
Vol 229 ◽  
pp. 108954
Author(s):  
S. Shukla ◽  
S.N. Singh ◽  
S.S. Sinha ◽  
R. Vijayakumar
2015 ◽  
Vol 32 (1) ◽  
pp. 12-21 ◽  
Author(s):  
Weilin Zheng ◽  
Chao Yan ◽  
Hongkang Liu ◽  
Dahai Luo

Author(s):  
Sudeep Verma ◽  
Anupam Dewan

Turbulent characteristics of Czochralski melt flow are presented using the unsteady Reynolds-averaged Navier–Stokes (URANS) turbulence modeling approach. Three-dimensional, transient computations were performed using the Launder and Sharma low-Re k-ε model and Menter shear stress transport (SST) k-ω model on an idealized Czochralski setup with counterrotating crystal and crucible. A comparative assessment is performed between these two Reynolds-averaged Navier–Stokes (RANS) models in capturing turbulent thermal and flow behaviors. It was observed that the SST k-ω model predicted a better resolution of the Czochralski melt flow capturing the near wall thermal gradients, resolving stronger convective flow at the melt free surface, deciphering more number of characteristics Czochralski recirculating cells along with predicting large number of coherent eddy structures and vortex cores distributed in the melt and hence a larger level of turbulent intensity in the Czochralski melt compared with that by Launder and Sharma low-Re k-ε model.


2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.


2016 ◽  
Vol 39 ◽  
pp. 47-50
Author(s):  
Tiziano Venturini ◽  
Emanuele Trefolini ◽  
Edeardo Patelli ◽  
Matteo Broggi ◽  
Giacomo Tuliani ◽  
...  

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