Resource Management and Geography - Research Publications
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ItemUsing a data-driven approach to understand the interaction between catchment characteristics and water quality responses(River Basin Management Society, 2016)
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ItemInfluences on farming family’s strategic decisions( 2007)Farming families create opportunities for themselves to take action in a wide range of areas such as, recreation, socialisation, education, farm-enterprises, businesses, off-farm investments and hobbies. Some of these actions are strategic and lead to major changes in the family’s future. Over the last few years we have developed a ‘decision-systems theory’ (DST) about strategic decisions taken by farming families. The theory was developed from in-depth interviews with farming families. The theory provides an understanding of why farming families create these opportunities. This understanding is important for businesses and governments wanting to influence farmers’ actions. However, and perhaps rather surprisingly, it is also useful for farming families to know about the ‘decision-systems theory’ because it provides a framework to help them make better strategic decisions and also assists family members participate in these decisions. The decision-systems theory has six parts; five relate to the farming family and the sixth concerns how third parties (such as businesses and governments) can interpret the theory for policy development. The paper outlines the six parts of the theory and discusses its use as a tool to build strategic-decision capacity in farming families. The paper ends with an outline of proposed work program to refine and apply the theory in the coming two years.
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ItemMobilising Place( 2007)Unlike many other aspects of new technology, mobile media are fundamentallyconcerned with our negotiation and engagement with space and place. It is this facet ofmobile media use that I am interested in here. In this paper, I will look at how mobiletechnologies impact on notions and experiences of place. To do this, I’m examining theliterature on mobile media; this examination forms the first part of the paper.The argument that I want to develop in this paper – as suggested by the title – is twofold:First, that how we understand and engage with place is in key respects transformed bymobile media; and secondly, at the same time, place remains an important concept – oneworth mobilising – in order to better understand everyday mobile phone use. In thesecond part of the paper, I propose an alternative conception of place that might provemore productive and better suited to the present age of mobile media.Prior to an examination of the mobile media literature, it is necessary to make a fewprefatory remarks regarding why place remains an important concept and how thisconcept is framed and understood for the purposes of this paper.
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ItemModeling microwave heating in blocks, cylinders and spheres(American Society of Agricultural and Biological Engineers, 2006)The factors, which determine the temperature in microwave-heated food, include the applied power, exposure time, the geometry of the microwave applicator, the geometry and size of the heated food and the electromagnetic and thermal properties of the food. Uneven temperature distribution within microwave-heated food is commonly reported. Coupled with this, any realistic analysis of microwave heating in moist food must account for simultaneous heat and moisture diffusion through the material. Analysis of simultaneous heat and moisture diffusion predicts that two waves of heat and moisture diffusion will result from microwave heating. It appears that the faster of these two diffusion waves is the dominant factor during microwave heating. This paper presents a summarised derivation of solutions to the forced diffusion equations that describe simultaneous heat and moisture transport during microwave heating of rectangular blocks, cylinders and spheres. These equations describe the subsurface heating in rectangular block and the core heating in small radii cylinders and spheres. They also predict the transition to surface heating in cylinders and spheres as their radii increase or the microwave attenuation factor of the food becomes larger.