Issue |
E3S Web Conf.
Volume 363, 2022
XV International Scientific Conference on Precision Agriculture and Agricultural Machinery Industry “State and Prospects for the Development of Agribusiness - INTERAGROMASH 2022”
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Article Number | 01054 | |
Number of page(s) | 6 | |
Section | Sustainable Mobility and Logistics | |
DOI | https://doi.org/10.1051/e3sconf/202236301054 | |
Published online | 14 December 2022 |
Propagation of a cold wave in the snow during the preparation of ski slopes by salting
Faculty of Geography, Lomonosov Moscow State University, 1, Leninskie Gory, Moscow, 119991, Russia
* Corresponding author: denisfrolovm@mail.ru
The paper presents a method of hydrological and hydrophysical studies to observe the propagation of a cold wave in the snow during the preparation of ski slopes by salting. Salting is used in the preparation of ski slopes for competitions, especially when the average daily air temperature is approaching positive levels, and during the day there is a melting of snow cover, for a short-term decrease in the temperature of the snow column and its partial freezing. The experiments were carried out in the summer of 2021 and 2022 on the Dzhanquat and Garabashi glaciers of the Caucasus. The experiments used thermal sensors and a temperature logger manufactured by LLC "MSU-Geophysics". The temperature sensors were located on a rod stuck in the snow with an interval of 5 cm. The temperature was measured every minute. With a single salting, a cold wave was observed for about 4-5 hours and with freezing of the lower strata with a decrease in the temperature of the underlying snow layers to -3--5 °C.The analysis of the observational data showed the propagation of the cold wave deep into 50-60 cm. The research method will allow us to investigate the peculiarities of the propagation of the cold wave during salting and optimize the salting process for the most effective preparation of ski slopes for competitions.
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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