Effect of fluid flow on freezing and thawing of saturated porous media

In this paper we obtain an analytical solution that describes the effect of seepage flow on the freezing and thawing of saturated porous media. This solution is obtained by using techniques from complex variable theory. Results are presented to show how fluid flow effects the shape and growth rates...

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Published in:Proceedings of the Royal Society of London. A. Mathematical and Physical Sciences
Format: Article in Journal/Newspaper
Language:English
Published: The Royal Society 1978
Subjects:
Online Access:http://dx.doi.org/10.1098/rspa.1978.0187
https://royalsocietypublishing.org/doi/pdf/10.1098/rspa.1978.0187
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spelling crroyalsociety:10.1098/rspa.1978.0187 2024-06-02T08:01:49+00:00 Effect of fluid flow on freezing and thawing of saturated porous media 1978 http://dx.doi.org/10.1098/rspa.1978.0187 https://royalsocietypublishing.org/doi/pdf/10.1098/rspa.1978.0187 en eng The Royal Society https://royalsociety.org/journals/ethics-policies/data-sharing-mining/ Proceedings of the Royal Society of London. A. Mathematical and Physical Sciences volume 364, issue 1716, page 45-73 ISSN 0080-4630 journal-article 1978 crroyalsociety https://doi.org/10.1098/rspa.1978.0187 2024-05-07T14:16:31Z In this paper we obtain an analytical solution that describes the effect of seepage flow on the freezing and thawing of saturated porous media. This solution is obtained by using techniques from complex variable theory. Results are presented to show how fluid flow effects the shape and growth rates of frozen regions embedded in the porous media. The effect of a heat sink is included for both single and multiple frozen regions. Examples are presented to illustrate the effect of this ground water flow on the thawing of arctic permafrost with and without the presence of perma­frost protection devices. Article in Journal/Newspaper Arctic permafrost The Royal Society Arctic Proceedings of the Royal Society of London. A. Mathematical and Physical Sciences 364 1716 45 73
institution Open Polar
collection The Royal Society
op_collection_id crroyalsociety
language English
description In this paper we obtain an analytical solution that describes the effect of seepage flow on the freezing and thawing of saturated porous media. This solution is obtained by using techniques from complex variable theory. Results are presented to show how fluid flow effects the shape and growth rates of frozen regions embedded in the porous media. The effect of a heat sink is included for both single and multiple frozen regions. Examples are presented to illustrate the effect of this ground water flow on the thawing of arctic permafrost with and without the presence of perma­frost protection devices.
format Article in Journal/Newspaper
title Effect of fluid flow on freezing and thawing of saturated porous media
spellingShingle Effect of fluid flow on freezing and thawing of saturated porous media
title_short Effect of fluid flow on freezing and thawing of saturated porous media
title_full Effect of fluid flow on freezing and thawing of saturated porous media
title_fullStr Effect of fluid flow on freezing and thawing of saturated porous media
title_full_unstemmed Effect of fluid flow on freezing and thawing of saturated porous media
title_sort effect of fluid flow on freezing and thawing of saturated porous media
publisher The Royal Society
publishDate 1978
url http://dx.doi.org/10.1098/rspa.1978.0187
https://royalsocietypublishing.org/doi/pdf/10.1098/rspa.1978.0187
geographic Arctic
geographic_facet Arctic
genre Arctic
permafrost
genre_facet Arctic
permafrost
op_source Proceedings of the Royal Society of London. A. Mathematical and Physical Sciences
volume 364, issue 1716, page 45-73
ISSN 0080-4630
op_rights https://royalsociety.org/journals/ethics-policies/data-sharing-mining/
op_doi https://doi.org/10.1098/rspa.1978.0187
container_title Proceedings of the Royal Society of London. A. Mathematical and Physical Sciences
container_volume 364
container_issue 1716
container_start_page 45
op_container_end_page 73
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