scholarly journals IR Susceptibility of Supersonic Aircraft according to Omni-directional Detection Angle

2021 ◽  
Vol 24 (6) ◽  
pp. 638-644
Author(s):  
Juyeong Nam ◽  
Injoong Chang ◽  
Kyungsu Park ◽  
Hyung Hee Cho
Keyword(s):  
Temperature Distribution ◽  
Relative Velocity ◽  
Detection Range ◽  
Aircraft Fuselage ◽  
Supersonic Aircraft ◽  
Surface Temperature Distribution ◽  
Detection Angle ◽  
Directional Detection ◽  
Combat Aircraft ◽  
Infrared Signature

Infrared guided weapons act as threats that greatly degrade the survivability of combat aircraft. Infrared weapons detect and track the target aircraft by sensing the infrared signature radiated from the aircraft fuselage. Therefore, in this study, we analyzed the infrared signature and susceptibility of supersonic aircraft according to omni-directional detection angle. Through the numerical analysis, we derived the surface temperature distribution of fuselage and omni-directional infrared signature. Then, we calculated the detection range according to detection angle in consideration of IR sensor’s parameters. Using in-house code, the lethal range was calculated by considering the relative velocity between aircraft and IR missile. As a result, the elevational susceptibility is larger than the azimuthal susceptibility, and it means that the aircraft can be attacked in wider area at the elevational situation.

scholarly journals Broiler surface temperature distribution of 42 day old chickens

2010 ◽  
Vol 67 (5) ◽  
pp. 497-502 ◽  
Author(s):  
Irenilza de Alencar Nääs ◽  
Carlos Eduardo Bites Romanini ◽  
Diego Pereira Neves ◽  
Guilherme Rodrigues do Nascimento ◽  
Rimena do Amaral Vercellino
Keyword(s):  
Temperature Distribution ◽  
Surface Temperature ◽  
Air Temperature ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Growth Period ◽  
The Body ◽  
Body Parts ◽  
Surface Temperature Distribution ◽  
Thermographic Image

Broiler chickens in Brazil are generally reared from 1 to 42 days when they are exposed to procedures such as fasting, harvesting, crating and transport to slaughter. Maintaining homeostasis is of great importance for broiler survival under harsh environment especially prior to slaughter. Heat loss varies in the distinct parts of the body during the growth period, and it is related to the air temperature of the environment and to the amount of feather covering. This research aimed to study the surface temperature distribution using infrared thermographic image processing to characterize 42 day old broiler chicken surface temperature prior to slaughter. Broilers were reared for 42 days and prior to harvest and transport to slaughter the infrared surface temperature was recorded along the day. Data from the thermograms taken in feather and featherless regions were compared during the 42nd day of growth. High correlation between featherless regions and air temperature was found showing that these areas respond fast to changes in the rearing environment. Two functions were developed for predicting both surface temperature for featherless and feather covered areas of the broiler body parts.

scholarly journals Surface Temperature Distribution Characteristics of Marangoni Condensation for Ethanol–Water Mixture Vapor Based on Thermal Infrared Images

Energies ◽  
2020 ◽  
Vol 13 (22) ◽  
pp. 6057
Author(s):  
Guilong Zhang ◽  
Ziqiang Ma ◽  
Heng Li ◽  
Jinshi Wang
Keyword(s):  
Heat Transfer ◽  
Temperature Distribution ◽  
Surface Temperature ◽  
Thermal Infrared ◽  
Water Mixture ◽  
Distribution Characteristics ◽  
Infrared Images ◽  
Single Droplet ◽  
Surface Temperature Distribution ◽  
Thermal Infrared Images

Marangoni condensation is formed due to the surface tension gradient caused by the local temperature or concentration gradient on the condensate surface; thus, the investigation of the surface temperature distribution characteristics is crucial to reveal the condensation mechanism and heat transfer characteristics. Few studies have been conducted on the temperature distribution of the condensate surface. In this study, thermal infrared images were used to measure the temperature distributions of the condensate surface during Marangoni condensation for ethanol–water mixture vapor. The results showed that the surface temperature distribution of the single droplet was uneven, and a large temperature gradient, approximately 15.6 °C/mm, existed at the edge of the condensate droplets. The maximum temperature difference on the droplet surface reached up to 8 °C. During the condensation process, the average surface temperature of a single droplet firstly increased rapidly and then slowly until it approached a certain temperature, whereas that of the condensate surface increased rapidly at the beginning and then changed periodically in a cosine-like curve. The present results will be used to obtain local heat flux and heat transfer coefficients on the condensing surface, and to further establish the relationship between heat transfer and temperature distribution characteristics.

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