Numerical simulation of wave attenuation characteristics of oyster shell bags based on OpenFOAM
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(1.Key Laboratory of Coastal Disaster and Protection (Hohai University), Ministry of Education;2.College of Harbour, Coastal and Offshore Engineering, Hohai University;3.College of Hydrology and Water Resources, Hohai University;4.CCCC Shanghai Waterway Engineering Design and Consulting Co., Ltd.;5.Shanghai Investigation, Design & Research Institute Co., Ltd.;6.National Marine Hazard Mitigation Service;7.Zhejiang Institute of Hydraulics & Estuary(Zhejiang Institute of Marine Planning and Design) )

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TV139.2;P753

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    Abstract:

    To quantitatively evaluate the wave attenuation performance of oyster shell bags and further investigate the influence of reef roughness parameters on wave energy dissipation, a numerical model of oyster shell bags was established based on OpenFOAM. By changing parameters including relative reef height, relative reef crest width, incident wave steepness, and roughness, the wave attenuation characteristics of oyster reefs under regular waves were analyzed. The results show that the transmission coefficient decreases with the increase in each parameter, among which the relative reef height has the most significant influence. When the relative reef height is 1.0, the influence of roughness on wave attenuation is mainly reflected in the low-value range; when the roughness increases from 0 to 2.5, the transmission coefficient decreases by 23.6%, but as the roughness continues to increase, the transmission coefficient remains almost unchanged. Based on the analytical results, a prediction formula for the transmission coefficient was fitted using regression analysis, which provides a basis for evaluating the wave attenuation capacity of oyster shell bags.

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邵士好,陶爱峰,王佑齐,等.基于OpenFOAM的网袋状牡蛎礁消浪特性数值模拟[J].河海大学学报(自然科学版),2026,54(5):173-180.(Shao Shihao, Tao Aifeng, Wang Youqi, et al. Numerical simulation of wave attenuation characteristics of oyster shell bags based on OpenFOAM[J]. Journal of Hohai University (Natural Sciences),2026,54(5):173-180.(in Chinese))

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History
  • Received:September 15,2025
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  • Online: October 09,2026
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