Quality education

This book investigates the intersections between education, social justice, gendered violence and human rights in South African schools and universities. The rich and multifarious tapestry of scholarship and literature emanating from South African classrooms provides a fascinating lens through which we can understand the complex consequences of the economies of education, social justice imperatives, gendered violence on the lives of women and children, and marginalised communities. The scholarship in the book challenges readers to imagine alternative futures predicated on the transformational capacity of a democratic South Africa. Contributors to this volume examine the many ways in which social justice and gendered violence mirrors, expresses, projects and articulates the larger phenomenon of human rights violations in Africa and how, in turn, the discourse of human rights informs the ways in which we articulate, interrogate, conceptualise, enact and interpret quality education. The book also wrestles with the linguistic contradictions and ambiguities in the articulation of quality education in public and private spaces. This book is essential reading for scholars seeking solid grounding in exploring quality education, the instances of epistemic disobedience, the political implications of place and power, and human rights in theory and practice

Experimental and numerical study of heat and mass transfer during contact heating of sliced potatoes

International audienceTo deal with this, kinetics of product water loss and temperature rise were recorded during contact heating of potato slices in order to examine the influence of the heating power and of the presence or not of an oil layer below the heated product. From the experimental data acquired, a 2D mathematical model based on a moving boiling-front approach was developed and validated allowing the determination of contact heat transfer coefficient values of 512.2 +/- 12.4 W m(-2).K-1 and 197.5 +/- 5.8 W m(-2).K-1 for experiments with and without oil respectively. The analysis of the simulation results showed that the overall heating of the product is limited by: (i) the evaporation of liquid water at the location of a boiling front propagating within the heated product and (ii) by the development of a dried region (crust) in the lower part of the product acting as a thermal insulating layer. It should also be noted that the determination of the contact heat transfer coefficient can become an incidental problem (especially for experiments with oil) since the thermal contact resistance is often much lower than the thermal resistance associated with conduction in the dried region of the product