Analysis of Upwelling Events in the Southern South China Sea Using Multi-Mission Satellite Altimeter

• Published in: ASM Science Journal
• Main Author: Dolhan A.R.; Din A.H.M.; Pa'suya M.F.; Hamden M.H.; Uti M.N.
• Format: Article
• Language: English
• Published: Akademi Sains Malaysia 2021
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85123511099&doi=10.32802%2fASMSCJ.2021.632&partnerID=40&md5=1f7fafe5957ee75d7cfb0def981c309c

Upwelling is a vital ocean behaviour, especially for the Fisheries Industry, where upwelling will help to detect fish ground at a particular ocean area. However, the study of upwelling is minimal and not well understood due to some reasons and constraints, such as limited observation. Upwelling lacks a comprehensive in-situ observation system where it relies on limited information collected from the ground-truthing execution such as ships, buoys, and current meter. This study aims to analyse the upwelling pattern in the southern region of the South China Sea by using a multi-mission satellite altimeter. In order to derive the physical oceanography that involves upwelling, such as sea surface height (SSH), Mean Dynamic Topography (MDT), and the Sea Level Anomaly (SLA), the Radar Altimeter Database System is used. Five Satellite Altimeter mission is used in this study, which is JASON-2, JASON-3, CYROSAT2, SARAL, SENTINAL3A from 2013 to 2017. Validation is made using a statistical method showing a good correlation between Altimetry data and Tidal Data at tide gauge, which is 0.84 to 0.97, respectively. Also, monthly altimetry derived Geostrophic Current was assessed by analysing the current pattern where it shows a similarity with a previous study where the current velocity is 0.5ms-1 to 2ms-1. From the result, eddies can be seen in the seasonal and monthly Absolute Geostrophic Ocean Current (AGOC) map, indicating the present presence of upwelling. In conclusion, this study will benefit other researchers in terms of both upwelling and eddy studies. © 2021. All Rights Reserved.