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Modeling, simulation, and prediction of global energy indices: a differential approach

Frontiers in Energy 2022年第2期16卷 375-392页

作者： stephen ndubuisi nnamchi Onyinyechi Adanma nnamchi Janice Desire BUSINGYE Maxwell Azubuike IJOMAH Philip Ikechi OBASI Department of Mechanical Engineering Kampala International University20000 KampalaUganda Department of Agricultural Engineering and Bio Resources Michael Okpara University of AgricultureUmudikeUmuahiaNigeria Directorate of Human Resource/Finance Kampala International University20000 KampalaUganda Department of Mathematics and Statistics Faculty of SciencesUniversity of Port HarcourtPMB 5323 Choba Port HarcourtNigeria Department of Macroeconomic Analysis(Ministry of Finance) Budget and National PlanningAbujaNigeria

Modeling, simulation, and prediction of global energy indices remain veritable tools for econometric, engineering, analysis, and prediction of energy indices. Thus, this paper differentially modeled, simulated, and non-differentially predicated the global energy indices. The state-of-the-art of the research includes normalization of energy indices, generation of differential rate terms, and regression of rate terms against energy indices to generate coefficients and unexplained terms. On imposition of initial conditions, the solution to the system of linear differential equations was realized in a Matlab environment. There was a strong agreement between the simulated and the field data. The exact solutions are ideal for interpolative prediction of historic data. Furthermore, the simulated data were upgraded for extrapolative prediction of energy indices by introducing an innovative model, which is the synergy of deflated and inflated prediction factors. The innovative model yielded a trendy prediction data for energy consumption, gross domestic product, carbon dioxide emission and human development index. However, the oil price was untrendy, which could be attributed to odd circumstances. Moreover, the sensitivity of the differential rate terms was instrumental in discovering the overwhelming effect of independent indices on the dependent index. Clearly, this paper has accomplished interpolative and extrapolative prediction of energy indices and equally recommends for further investigation of the untrendy nature of oil price.

关键词： energy indices differential model normalization simulation inflation deflation predictive factor and prediction rate

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Minimization of Electric Power Losses on 132 kV and 220 kV Uganda Electricity Transmission Lines

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Energy and Power Engineering 2023年第2期15卷 127-150页

作者： Ounyesiga Living stephen ndubuisi nnamchi Kelechi John Ukagwu Abubakar Abdulkarim Zaid Oluwadurotimi Jagun Department of Electrical Telecom and Computer Engineering SEAS Kampala International University Kampala Uganda Department of Mechanical Engineering SEAS Kampala International University Kampala Uganda Department of Electrical Engineering Faculty of Engineering Ahmadu Bello University Zaria Nigeria Department of Computer Engineering Olabisi Onabanjo University Ago-Iwoye Nigeria

The classical minimization of power losses in transmission lines is dominated by artificial intelligence techniques, which do not guarantee global optimum amidst local minima. Revolutionary and evolutionary techniques are encumbered with sophisticated transformations, which weaken the techniques. Power loss minimization is crucial to the efficient design and operation of power transmission lines. Minimization of losses is one way to meet steady grid supply, especially at peak demand. Thus, this paper has presented a gradient technique to obtain optimal variables and values from the power loss model, which efficiently minimizes power losses by modifying the traditional power loss model that combines Ohm and Corona losses. Optimality tests showed that the unmodified model does not support the minimization of power losses on transmission lines as the Hessian matrix portrayed the maximization of power losses. However, the modified model is consistent with the gradient method of optimization, which yielded optimum variables and values from the power loss model developed in this study. The unmodified (modified) models for Bujagali-Kawanda 220 kV and Masaka West-Mbarara North 132 kV transmission lines in Uganda showed maximum power losses of 0.406 (0.391) and 0.452 (0.446) kW/km/phase respectively. These results indicate that the modified model is superior to the unmodified model in minimizing power losses in the transmission lines and should be implemented for the efficient design and operation of power transmission lines within and outside Uganda for the same transmission voltages.

关键词： Minimization Power Losses Transmission Lines Corona and Ohms Losses Transmission Model

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Minimization of Electric Power Losses on 132 kV and 220 kV Uganda Electricity Transmission Lines

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Energy and Power Engineering（能源与动力工程） 2023年第2期

作者： Ounyesiga Living stephen ndubuisi nnamchi Kelechi John Ukagwu Abubakar Abdulkarim Zaid Oluwadurotimi Jagun

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Numerical Simulation of Fluxes Generated by Inhomogeneities of the Underlying Surface over the Jinta Oasis in Northwestern China

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Advances in Atmospheric Sciences 2011年第4期28卷 887-906页

作者：李万莉吕世华傅慎明孟宪红 H.C.nnamchi Key Laboratory of Land Surface Process and Climate Change in Cold and Arid Regions Cold and Arid Regions Environmental and Engineering Research InstituteChinese Academy of Sciences Institute of Atmospheric Physics Chinese Academy of Sciences Department of Geography University of Nigeria

Using land-use types derived from satellite remote sensing data collected by the EOS Moderate Resolution Imaging Spectroradiometer （EOS/MODIS）, the mesoscale and turbulent fluxes generated by inhomogeneities of the underlying surface over the Jinta Oasis, northwestern China, were simulated using the Regional Atmospheric Modeling System （RAMS4.4）. The results indicate that mesoscale circulation generated by land-surface inhomogeneities over the Jinta Oasis is more important than turbulence. Vertical heat fluxes and water vapor are transported to higher levels by mesoscale circulation. Mesoscale circulation also produces mesoscale synoptic systems and prevents water vapor over the oasis from running off. Mesoscale circulation transports moisture to higher atmospheric levels as the land-surface moisture over the oasis increases, favoring the formation of clouds, which sometimes leads to rainfall. Large-scale wind speed has a significant impact on mesoscale heat fluxes. During the active phase of mesoscale circulation, the stronger large-scale winds are associated with small mesoscale fluxes; however, background wind seems to intensify the turbulent sensible heat flux and turbulent latent heat flux. If the area of oasis is enlarged properly, mesoscale circulation will be able to transport moisture to higher levels, favoring the formation of rainfall in the oasis and protecting its ＂cold island＂ effect. The impact of irrigation on rainfall is important, and increasing irrigation across the oasis is necessary to protect the oasis.

关键词： inhomogeneities RAMS mesoscale circulation turbulence heat flux

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Observed trends in diurnal temperature range over Nigeria

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Atmospheric and Oceanic Science Letters 2019年第2期12卷 131-139页

作者： DIKE Victor Nnamdi LIN Zhaohui WANG Yuxi nnamchi Hyacinth International Center for Climate and Environment Sciences Institute of Atmospheric Physics Chinese Academy of Sciences College of Earth and Planetary Sciences University of Chinese Academy of Sciences Energy Climate and Environment Science Group Imo State Polytechnic Umuagwo GEOMAR Helmholtz Centre for Ocean Research Kiel

The long-term trend of diurnal temperature range(DTR)over Nigeria was examined using daily station-based datasets for the period 1971–*** results show that the regionally averaged DTR has decreased significantly(-0.34°C per decade)over the Nigerian Sahel(north of 10°N),but there has been a slight increasing trend(0.01°C per decade)over the Nigerian Guinea *** annual decreasing trend of DTR in the Nigerian Sahel is mainly attributable to the significant increasing trend in daily minimum temperature(Tmin,0.51°C per decade),which far outstrips the rate of increase in the daily maximum(Tmax,0.17°C per decade).In contrast,the comparable trends in Tmin(0.19°C per decade)and Tmax(0.20°C per decade)may explain the non-significant trend of the DTR averaged over the Guinea Coast *** is observed that the DTR has decreased more in boreal summer(June–July–August)than in boreal winter(December–January–February)for the ***,it is found that the significant DTR declining trend over the Nigerian Sahel is closely associated with an increasing trend of annual and summer precipitation in the region,but the increasing DTR trend in the Nigerian Guinea Coast region can be attributed to the decreasing trend of cloud cover over the region.

关键词： Diurnal temperature range maximum/minimum temperature trend Nigeria

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Development of Starter Culture for the Production of African Condiments and Seasoning Agents

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Advances in Microbiology 2020年第12期10卷 599-622页

作者： Uchenna K. Akpi Chukwudi I. nnamchi Jerry O. Ugwuanyi Department of Microbiology University of Nigeria Nsukka Nigeria

As a process, food fermentation dates back at least 6000 years and is likely to be derived from microbial interactions of an appropriate nature. Fermentation has allowed our ancestors to survive the winter season in temperate and cooler regions and those in the tropics to survive the periods of drought by improving food shelf-life and safety. Traditional fermentation process is still used as a replacement where there is no refrigeration or other means available for food storage. In general, fermented foods can be defined as foods produced through controlled microbial growth and the conversion of food components through enzymatic actions. They are generally appreciated for characteristics such as pleasant taste, aroma, texture and improved cooking and processing properties. Microorganisms contribute to the development of characteristic properties such as taste, smell, visual appearance, texture, shelf-life and protection by virtue of their metabolic activities. Enzymes indigenous to the raw materials may play a role in enhancing these characteristics. The use of starter cultures is a hallmark of industrial food fermentation and their introduction has been followed by a continuous search to improve them. Examples of desired properties in starter cultures include robustness during manufacturing, fast growth, high biomass yield and product yield and specific organoleptic properties. Quality, safety and acceptability of traditional fermented foods may be significantly improved through the use of starter cultures selected on the basis of multifunctional considerations, also taking into account the probiotic concept and possibilities offered for improved health benefits. Focused studies toward the introduction of starter cultures for small-scale fermentations seem more than justified, and in fact, deserve the highest priority.

关键词： Traditional Fermentation Starter Culture Organoleptic Properties

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Application of Wild Yeast (<i>Saccharomyces cerevisiae</i>) Isolates from Palm Wine and Honey in Baking of Cassava/Wheat Composite Bread

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Food and Nutrition Sciences 2020年第7期11卷 695-711页

作者： James Bitrus Onyetugo C. Amadi Tochukwu N. Nwagu Chukwudi I. nnamchi Anene N. Moneke Bioprocess and Fermentation Unit Department of Microbiology University of Nigeria Nsukka Nigeria

Saccharomyces cerevisiae (baker’s yeast) and wheat flour are the conventional raw materials used in baking of bread. Wheat flour is preferred due to gluten proteins providing bread elasticity. Interest is shown in using flours from cassava mainly due to economic and health reasons. Cassava does not have gluten protein required for bread elasticity. A different type of yeast would be required to bake bread using cassava flour. We investigated the use of composite (cassava/wheat) flour technology for bread baking. We also isolated yeast strains from palm wine (SPW) and honey (SH) using enriched media and evaluated their ability to produce acceptable cassava/wheat composite flour bread. Total of six yeast (3 each for palm wine and honey) strains identified as Saccharomyces cerevisiae

关键词： Saccharomyces cerevisiae Cassava Wheat Aroma Flavour

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Biotechnology of Okpeye: A Nigerian Traditional Fermented Food Condiment

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Advances in Microbiology 2023年第8期13卷 373-385页

作者： Uchenna K. Akpi Nurul Aqilah Mohd Zaini Chukwudi Innocent nnamchi Jerry Obetta Ugwuanyi Wan Abd Al Qadr Imad Wan-Mohtar Wan Syaidatul Aqma Wan Mohd Noor Department of Microbiology University of Nigeria Nsukka Nigeria Department of Food Sciences Faculty of Science and Technology National University of Malaysia Bangi Malaysia Functional Omics and Bioprocess Development Laboratory Biotechnology Program Institute of Biological Sciences Faculty of Science University of Malaya Kuala Lumpur Malaysia Department of Biological Sciences & Biotechnology Faculty of Science and Technology National University of Malaysia Bangi Malaysia

Most legumes and oil bean seeds used in condiment manufacture in Africa are inedible by nature. They contain antinutritional elements such indigestible oligosaccharides and phytate. Fermentation affects desired alterations by lowering anti-nutritional components and enhancing digestibility. Okpeye is a traditional West African seasoning prepared from Prosopis africana seed solid substrate fermentation. Many homes consider it as a family business because the preparation follows a passed-down habit from previous generations as an inexpensive source of plant protein. However, natural nature of the fermentation process raises concerns about the consistency, quality, and safety of the finished product. Because the seasoning is created on a small scale with less sophisticated equipment and manufacturing procedures, there are concerns about microbial safety. Thus, fermentation process and the range of microbial composition involved in Prosopis africana okpeye production were evaluated in this review. Potential spoilage agents, as well as biochemical and nutritional changes occurring during production of okpeye are gaining interest among researcher. This review highlights information that can help in developing starter cultures in a controlled fermentation process that ensures quality, longer shelf life, and microbiological safety.

关键词： Okpeye Prosopis africana Fermentation Legumes Condiment

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Development of Starter Culture for the Production of African Condiments and Seasoning Agents

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Advances in Microbiology（微生物学） 2020年第12期

作者： Uchenna K. Akpi Chukwudi I. nnamchi Jerry O. Ugwuanyi

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Biotechnology of Okpeye: A Nigerian Traditional Fermented Food Condiment

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Advances in Microbiology（微生物学） 2023年第8期

作者： Uchenna K.Akpi Nurul Aqilah Mohd Zaini Chukwudi Innocent nnamchi Jerry Obetta Ugwuanyi Wan Abd Al Qadr Imad Wan-Mohtar Wan Syaidatul Aqma Wan Mohd Noor

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