• Title/Summary/Keyword: Heating control

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A Study on the Effect of Gamma Background in Low Power Startup Physics Tests (저출력 노물리 시험에서의 감마 Background의 영향에 관한 연구)

  • Bae, Chang-Joon;Lee, Ki-Bog
    • Nuclear Engineering and Technology
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    • v.25 no.3
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    • pp.361-370
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    • 1993
  • Low power physics tests should be peformed for the domestic pressurized light water reactors (PWRs) after refueling. The tests are peformed to ensure that operating characteristics of the core are consistent with predictions and that the core can be operated as designed. But in some low power physics tests, slow but steady reactivity increasing phenomena were noticed after step reactivity insertion by the control rod movement. These reactivity increasing phenomena are due to the low flux level and the gamma background because an uncompensated ion chamber (UIC) is used as the ex-core neutron detector. The gamma background may affect the results or the lour power physics tests. The aims or this paper are to analyze the grounds of such phenomena, to simulate a reference bank worth measurement test and to present a resolution quantitatively. In this study, the gamma background level was estimated by numerically solving the point kinetics equations accounting the gamma background effect. The reactivity computer check test was simulated to verify the model. Also, an appropriate neutron flux level was determined by simulating the reference bank worth measurement test. The determined neutron flux level is approximately 0.3 of the nuclear heating flux. This level is about 3 times as high as the current test upper limit specified in the test procedure. Then, the findings from this work were successfully applied to Kori unit 4 cycle 7 and Yonggwang unit 1 cycle 7 physics tests.

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Reducing Thermal Cracking of Mat-foundation Mass Concrete Applying Different Mix Designs for Upper and Lower Placement Lifts (상하부 배합을 달리함에 의한 기초 매트 매스콘크리트의 수화열 균열저감)

  • Han, Cheon-Gu;Kim, Min-Ho
    • Journal of the Korea Institute of Building Construction
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    • v.17 no.1
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    • pp.39-46
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    • 2017
  • In this research, considering the practical conditions at field, thermal cracking reducing method was suggested based on the comparative analysis between predicted value and actual value obtained from the actual structure member with optimum mix design. The optimum mix design was deduced from the various mix designs with various proportions of cementitious binder for upper and lower placement lifts of mat-foundation mass concrete. Therefore, before field applications, the mix designs were obtained from the theoretical analysis obtained by MIDAS GEN for upper lift was OPC to FA of 85 to 15, and for lower lift was OPC to FA to BS of 50 : 20 : 30. Based on this mix design, the actual concrete for field was determined and all concrete properties were reached within the predicted range. Especially, the temperature properties of mass concrete at core was approximately $39^{\circ}C$ of temperature difference for low-heat mix design, while approximately $54^{\circ}C$ was shown for normal mix design currently used. Additionally, in the case of cracking index, the low heat mix design showed about 1.4 of relatively high value while the normal mix design showed 1.0. Therefore, it can be stated that applying low heat mix design and different heating technique between upper and lower placement lifts for mass concrete are efficient to control the thermal cracking.

Effect of storage condition on the quality of the wine and Yakju made by Lycium chinense Miller (구기자술의 저장에 따른 성분변화)

  • Choi, Seong-Hyun;Lee, Mi-Hyun;Shin, Cheol-Seung;Sung, Chang-Keun;Oh, Man-Jin;Kim, Chan-Jo
    • Applied Biological Chemistry
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    • v.39 no.5
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    • pp.338-342
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    • 1996
  • Fruit of Lycium chinense Miller was known to Korean as traditional medicine that has effective components for strengtherning function of human body, especially liver. To study characteristics of the wine and Yakju made by fruit Lycium chinense Miller, general components such as organic acid, methanol, ester, fusel oil and $SO_2$ were analyzed after storing them for 10 and 20 days at $20^{\circ}C\;and\;30^{\circ}C$, respectively. Organic acid contents of the wine were mainly lactic, malic, tartaric and acetic acid. Ester and fusel oil contents of the wine were $4.0{\sim}5.0\;mg%$ and $12{\sim}30\;mg%$, respectively, and the values were smaller than those of the Yakju. Methanol content of the wine was $25{\sim}27\;mg%$. Storage temperature in terms of the quality of the wine and Yakju was better in $20^{\circ}C\;than\;30^{\circ}C$. Treatment of the wine and Yakju either by adding 100 ppm of $SO_2$ or heating at $60^{\circ}C$ for 30 min was better in quality than control for storage.

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Analysis of Factors Affecting the Hygroscopic Performance of Thermally Treated Pinus koraiensis Wood (잣나무열처리재의 흡방습성능에 미치는 영향인자 분석)

  • Chang, Yoon-Seong;Han, Yeon-Jung;Eom, Chang-Deuk;Park, Joo-Saeng;Park, Moon-Jae;Choi, In-Gyu;Yeo, Hwan-Myeong
    • Journal of the Korean Wood Science and Technology
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    • v.40 no.1
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    • pp.10-18
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    • 2012
  • A high airtightness is required for the residential spaces constructed recently to save cooling and heating energy through improving insulation performance. Because the chances to release steam formed by human activity in building and inflow of water vapor in outdoor air to residential space are reduced, the natural humidity control performance of interior materials has become more important. In this study, hygroscopic performance of thermo-physically treated wood (Pinus koraiensis) was estimated. At various relative humidity condition, the water vapor adsorption and desorption rates of wooden materials were measured as well as equilibrium moisture content. Effects of roughness and surface microstructure as physical factors and functional groups as chemical factors on the hygroscopicity were analyzed. It is expected that the results from this study and further study of measuring moisture generation in residential spaces could contribute to install a system for evaluating the hygrothermal performance of wooden building.

Influence of Microwave Pretreatment on the Formation of Heterocyclic Amines in Fried Beef Patties (Microwave를 이용한 예열 처리가 조리한 쇠고기 패티에서의 Heterocyclic Amines 형성에 미치는 영향)

  • Jung, Kyung-Hee;Shin, Han-Seung
    • Food Science of Animal Resources
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    • v.29 no.6
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    • pp.719-725
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    • 2009
  • Heterocyclic aromatic amines (HCAs) are potent mutagens and possible human carcinogens that are formed during the heating of protein-rich foods. The effects of preheating treatment of beef patties using a microwave prior to frying at $220^{\circ}C$ for 10 min on each side on the reduction of HCAs (amino-carbolines and amino-imidazo-azaarenes) were evaluated. The amount of HCAs was then evaluated by solid-phase extraction and high pressure liquid chromatography (HPLC) analysis. The beef patties were treated by microwaving for various times (0, 1, 1.5, 2, or 3 min) before pan-frying. The results revealed the presence of 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2), 3-amino-1,4-dimethyl-5H-pyrido-[4,3-b] indole (Trp-P-1), 2-amino-6-methyldipyrido[1,2-a:3',2'-d]imidazole (Glu-P-1), 2-aminodipyrido[1,2-a:3',2'-d]imidazole (Glu-P-2), 9H-pyrido[3,4-b]indole (Norharman), 1-methyl-9H-pyrido[3,4-b]indole (Harman), 2-amino-9H-pyrido[2,3-b] indole ($A{\alpha}C$), 2-amino-3,8 dimethylimidazo[4,5-f]-quinoxaline (MeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP) in all samples. However, microwave pretreatment for 1 min inhibited the formation of these HCAs by up to 90% when compared to the control.

An Experimental Study on the Reduction Effects of Shading Devices on Sky Radiant Cooling in Winter (차양장치의 겨울철 천공복사 냉각 저감 효과에 관한 실험적 연구)

  • Kim, Jin-Hee;Kim, Young-Tag;Lee, Soo-Yeol;Choi, Won-Ki
    • Land and Housing Review
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    • v.12 no.1
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    • pp.129-137
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    • 2021
  • External shading devices are well known solar control devices that can help reduce the cooling load of commercial buildings. For this study, experiments were conducted to examine the feasibility of shading devices in reducing both the cooling and heating loads. The influence of sky radiant cooling during winter was verified for the external shading device, internal roller blind, and window. Results can be summarized as follows. The temperature difference between the inner and outer surfaces of the window with the external shading device was 11.8℃ compared to 14.6℃ for one without the external shading device. This 2.8℃ difference was due to heat exchange by sky radiation when the surface temperature of the shading device was lower than the ambient outdoor air temperature. The roller blind resulted in a lower temperature of 0.8℃ compared to the average temperature of the window's air cavity. This was due to heat exchange by sky radiation of the roller blind surfaces. Without shading devices, the outside surface temperature of the window is about 3℃ higher. The study also found that when external shading devices were installed on both the southwest and southeast sides, the outside surface temperature of the windows were lower on the southwest side than the southeast side.

A Study on Development of Independent Low Power IoT Sensor Module for Zero Energy Buildings (제로 에너지 건축물을 위한 자립형 저전력 IoT 센서 모듈 개발에 대한 연구)

  • Kang, Ja-Yoon;Cho, Young-Chan;Kim, Hee-Jun
    • The Journal of Korea Institute of Information, Electronics, and Communication Technology
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    • v.12 no.3
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    • pp.273-281
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    • 2019
  • The energy consumed by buildings among the total national energy consumption is more than 10% of the total. For this reason, Korea has adopted the zero energy building policy since 2025, and research on the energy saving technology of buildings has been demanded. Analysis of buildings' energy consumption patterns shows that lighting, heating and cooling energy account for more than 60% of total energy consumption, which is directly related to solar power acquisition and window opening and closing operation. In this paper, we have developed a low - power IoT sensor module for window system to transfer acquired information to building energy management system. This module transmits the external environment and window opening / closing status information to the building energy management system in real time, and constructs the network to actively take energy saving measures. The power used in the module is designed as an independent power source using solar power among the harvest energy. The topology of the power supply is a Buck converter, which is charged at 4V to the lithium ion battery through MPPT control, and the efficiency is about 85.87%. Communication is configured to be able to transmit in real time by applying WiFi. In order to reduce the power consumption of the module, we analyzed the hardware and software aspects and implemented a low power IoT sensor module.

A Study on the Food Hygiene Attitude and Personal Hygiene Management of Students by high school type in Chungcheongnam-do (충남지역 고등학교 유형별 학생들의 식품위생 태도와 개인 위생관리에 관한 연구)

  • Kim, Suk Hee
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.20 no.2
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    • pp.173-179
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    • 2019
  • This study aimed to provide basic data for the development of education programs on food hygiene attitude and personal hygiene management of high school students by type of school. From July 16 to October 15, 2015, questionnaires were distributed to 30 students per grade at 16 high schools in Chungcheongnam-do, and a total of 1214 questionnaires (excluding unrecurring and insufficient questionnaires) were processed using SPSS (ver 18.0). As a result, academic high school students answered more checking food's shelf life when they bought it in the store(3.79, 3.60), not eating the cooked and heated food after keeping without heating(2.85, 2.98), and storing food in the refrigerator in accordance with its characteristics(3.90, 3.76) than specialized high school students. Academic high school students were found to be more careful than specialized high school students, to wash hands before meals(3.66, 3.52), after went to toilet(4.30, 3.95), in the right way(3.63 and 3.45), and to go around less during meal time(2.19, 2.43) and to go to the toilet less often during meal time(2.28, 2.47). In this study, academic and specialized high school students showed significant differences in food hygiene attitude and personal hygiene management, and academic high school students had significantly better food hygiene attitude and personal hygiene control than specialized high school students. but still need to be improved. Therefore, it is suggested that education on food hygiene attitude and personal hygiene management should be strengthened according to the type of school.

A Study on Heat Transfer and Pressure Drop Characteristics according to Block Size and Turbulence Generator's Placement in a Horizontal Channel (블록 크기 및 난류발생기 배치에 따른 수평채널내의 열전달 및 압력강하 특성에 관한 연구)

  • Seo, Kyu-Won;Lim, Jong-Han;Yoon, Jun-Kyu
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.20 no.4
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    • pp.639-647
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    • 2019
  • Recently, as the semiconductor integration technology due to miniaturization and high density of electronic equipment have developed, it is importantly recognized the application of thermal control system in order to release inner heat generated from chips, modules, In this study, we considered the heat transfer and pressure drop characteristics in a horizontal channel with four blocks using k-${\omega}$ SST turbulence model During CFD (Computational Fluid Dynamics) analysis, the parameters applied block width, block height, heat source and turbulence generator placement etc. As the boundary conditions of analysis, the channel inlet temperature and flow velocity were respectively 300 K and 3.84 m/s, the heat flux was $358W/m^2$. As a result, the heat transfer performance was decreased as the block width ratio (w/h) was increased, while it was increased as the block height ratio (h/w) was increased. In addition, as the arrangement of heat source size was increased to high heat flux from low heat flux, it was influenced by heat source size and the heat transfer coefficient showed a tendency to increase, When the turbulence generator was installed in the upper part of block No. 1 position the closely to the channel entrance, the heat transfer characteristics was greatly influenced on the whole of four heating blocks. and in oder to consider the pressure drop characteristics, we are able to select the most appropriate turbulence generator's position.

Characteristics of RDF Char Combustion in a Bubbling Fluidized Bed (기포 유동층 내에서 RDF 촤의 연소 특성)

  • Kang, Seong-Wan;Kwak, Yeon-Ho;Cheon, Kyoung-Ho;Park, Sung Hoon;Jeon, Jong-Ki;Park, Young-Kwon
    • Applied Chemistry for Engineering
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    • v.22 no.4
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    • pp.429-432
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    • 2011
  • The feasibility of applications of the char obtained from a gasification process of municipal-waste refuse derived fuel (RDF) as an auxiliary fuel was evaluated by combustion experiments. The higher heating value of the RDF char was 3000~4000 kcal/kg and its chlorine content was below the standard requirement demonstrating its potential as an auxiliary fuel. In the combustion exhaust gas, the maximum $NO_x$ and $SO_2$ concentrations were 240 ppm and 223 ppm, respectively. If an aftertreatment is applied, it is possible to control their concentrations low enough to meet the air pollutant emission standard. The HCl concentration was relatively high indicating that a care should be taken for HCl emission from the combustion of RDF. Based on the temperature distribution within the reactor, the concentration change of $O_2$ and $CO_2$, and the amount and the loss on ignition of solid residue, it was inferred that the combustion reaction was the most reliable when the excess air ratio of 1.3 was used.