• Journal of Welding and Joining
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• v.28 no.5
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• pp.69-74
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• 2010

Irradiation behavior of the reactor pressure vessel SA508 class 3 steel weld metals was examined by Charpy V Notch impact specimens. The specimens were exposed to a fluence of $2.8{\times}1019$ neutrons(n)/$cm^2$(E>1 MeV) at $288^{\circ}C$. The irradiation damage of weld metal was evaluated by comparison between unirradiated and irradiated specimens in terms of absorbed energy and lateral expansion. The specimens for neutron irradiation were welded by submerged arc welding process at a heat input of 3.2 kJ/mm which showed good toughness in terms of weld microstructure, absorbed energy and lateral expansion. The post-irradiation Charpy V notch 41J and 68J transition temperature elevation were $65^{\circ}C$ and $70^{\circ}C$, respectively. This elevation was accompanied by a 20% reduction in Charpy V notch upper shelf energy level. The lateral expansion at 0.9mm irradiated Charpy specimens showed temperature elevation of $65^{\circ}C$ and was greatly decreased due to radiation damage.

• Nuclear Engineering and Technology
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• v.50 no.1
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• pp.132-139
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• 2018

Nanocrystalline reduced activation ferritic/martensitic (RAFM) steel samples were prepared using surface mechanical attrition treatment (SMAT). Un-SMATed and SMATed reduced activation ferritic/martensitic samples were irradiated by helium ions at $200^{\circ}C$ and $350^{\circ}C$ with 2 dpa and 8 dpa, respectively, to investigate the effects of grain boundaries (GBs) and temperature on the formation of He bubbles during irradiation. Experimental results show that He bubbles are preferentially trapped at GBs in all the irradiated samples. Bubble denuded zones are clearly observed near the GBs at $350^{\circ}C$, whereas the bubble denuded zones are not obvious in the samples irradiated at $200^{\circ}C$. The average bubble size increases and the bubble density decreases with an increasing irradiation temperature from $200^{\circ}C$ to $350^{\circ}C$. Both the average size and density of the bubbles increase with an increasing irradiation dose from 2 dpa to 8 dpa. Bubbles with smaller size and lower density were observed in the SMATed samples but not in the un-SMATed samples irradiated in the same conditions, which indicate that GBs play an important role during irradiation, and sink strength increases as grain size decreases.

• Preventive Nutrition and Food Science
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• v.7 no.1
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• pp.57-61
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• 2002

Electron spin resonance (ESR) spectroscopy was used to investigate the effect of irradiation dose and storage time on the free radical concentrations in gamma-irradiated dried seasoning powder. Seasoning powders of dried squid flavor, shrimp flavors, kimchi flavor, spicy beef soup flavor and soy sauce flavor were irradiated with doses of 0, 1, 3, 5, 7 and 9 kGy at room temperature using a Co-60 irradiator. Characteristic signals of free radicals were observed in all the irradiated samples of this experimental while these signals were not detected in non-irradiated samples. Since the free radical concentrations linearly increased with the applied doses (1~9 kGy), highly positive correlation coefficients ($R^2$ = 0.9285~0.9965) were obtained between irradiation doses and free radical concentrations during all the storage times. Free radical concentrations of the irradiated flavored seasoning powder did not change even at 16 weeks of storage at room temperature, while those of dried squid, shrimp and spicy beef soup flavors decreased until 2 weeks of storage after irradiation with 5 kGy or over, and these of soy cause flavors slowly decreased until 8 weeks of storage after irradiation with 3 kGy or over. Although the free radical concentrations decreased with storage times, the characteristic signals of the irradiated seasoning powders of dried squid, shrimp, spicy beef and soy sauce flavors were observed even after 16 weeks of storage at room temperature.

• Food Science of Animal Resources
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• v.39 no.3
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• pp.510-519
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• 2019

The effect of combined electron-beam irradiation and aging temperature of pork on microbiological and physicochemical properties was investigated. The samples from pork shoulder were irradiated with 0 or 2 kGy, vacuum-packaged, and assigned randomly to an aging temperature ($2^{\circ}C$, $10^{\circ}C$, or $25^{\circ}C$) during 8 d. On 4 d of aging at $25^{\circ}C$, total aerobic bacteria of non-irradiated ones reached 7 Log CFU/g which is no salable levels. Shear force values of irradiated meat after aging for 2 and 4 d at $25^{\circ}C$ was lower than those aged at $2^{\circ}C$. Irradiated samples at $2^{\circ}C$ had lower cooking loss after 2 and 8 d of aging, compared with other aging temperatures. Irradiation did not accelerate 2-thiobarbituric acid reactive substance (TBARS) value when aged up to 4 d. Irradiated samples aged at $10^{\circ}C$ and $25^{\circ}C$ for 8 d scored significantly higher TBARS values. With an increased aging period, $a^*$ and $b^*$ in irradiated samples at $2^{\circ}C$ slightly increased, but irradiation caused negligible changes in meat color. The highest contents of a desirable nucleotide flavor compounds (inosine-5-phosphate) were observed in pork at $2^{\circ}C$ when aged for 4 and 8 d, while the lowest contents were observed at $25^{\circ}C$. Aging in irradiated pork for 8 d at $2^{\circ}C$ resulted in optimal condition with improved meat quality and minimal microbiologically negative defect.

• Journal of Institute of Convergence Technology
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• v.4 no.2
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• pp.27-33
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• 2014

To well design the solar energy system using solar energy, the correlation to calculate solar irradiation is basically needed. So, this study was performed to reveal the relationships between the solar irradiation and four meteorological observation data(dry bulb temperature, relative humidity, sunshine duration, and cloud cover) which are different from previous other researches. And then, we finally proposed the first order non-linear correlation from the measured solar irradiation using four meteorological observation data with MINITAB. To show the deviation of the solar irradiation between measured and calculated, this study compared using the daily total solar irradiance and the maximum peak value. From those results, the calculation error was estimated about maximum 25.4% for the daily total solar irradiance. The error of the solar irradiation between measured and calculated was made from the curve fitting error. So, solar irradiation prediction correlation with higher accuracy can be obtained using 2nd or higher order terms with four meteorological observation data.

• Preventive Nutrition and Food Science
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• v.1 no.1
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• pp.16-22
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• 1996

Amino acids and ribonucleotides were measured for boiled-dried anchovy to determine the effect of 5 kGy γ-irradiation on its quality stability during storage at ambient and cooling (5∼10℃) temperatures for 12 months in a laminated-film package(Polyethylene 10㎛). The anchovy samples contained about 55%(d.b) of total amino acids and about 1%(d.b) of free amino acids. Although there found a significant change(p<0.01) in the content of leucine and lysine immediately sfter irradiation, the overall content of toral amino acids was little changed in stored anchovy even six months after irradiation at cooling conditions. γ-Irradiation caused a significant reduction(p<0.01) in the total content of free amino acids, showing a similar tendency by storage conditions. However, the ribonucleotides. which were 12.00mg/g(d.b) in inosine-5'-monophosphate and 0.38mg/g(d.b) in guanosine-5'-monophospate, were resistant to 5kGy-irradiation. With the lapse of storage time, it was also shown that storage temperature was more influential than irradiation on the contents of amino acids and taste compounds of dried anchovy.

• Nuclear Engineering and Technology
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• v.54 no.11
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• pp.4084-4094
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• 2022

The Advanced Fuels Campaign Fission Accelerated Steady-state Test (FAST) at Idaho National Laboratory (INL) completed its first irradiation cycle within the Advanced Test Reactor (ATR). The test focused on the irradiation of alloy fuel forms for use in sodium fast reactors. The first cycle of FAST testing was completed and four rodlets were removed for the initial post irradiation examination (PIE). The rodlet design and irradiation conditions were evaluated using Monte Carlo N-Particle (MCNP) for as-run power history and COMSOL for temperature analysis. These rodlets include a set of low burnups (~2.5 % fissions per initial metal atoms [%FIMA]), control rodlets, and a helium-bonded annular rodlet (4.7 %FIMA). Nondestructive PIE has been completed and includes visual inspection, neutron radiography and gamma scanning of the FAST capsules and rodlets. Radiography confirmed the integrity of the experiments, revealed that the annulus in the annular fuel was filled at a modest burnup (4.7 %FIMA), and indicated potential slumping of the cooler rodlets at lower burnup. Precision gamma scanning indicated mostly usual fission product behavior, except for cesium in the He-bonded annular fuel. Future destructive PIE will be necessary to fully interpret the effects of accelerated irradiation on U-Zr metallic fuel behavior.

• Nuclear Engineering and Technology
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• v.56 no.1
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• pp.114-122
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• 2024

Irradiation-induced defects and the precipitates in the wrapper material of the Indian Fast Breeder Test Reactor (FBTR), SS 316 are analyzed using the synchrotron source-based Angle Dispersive X-Ray Diffraction (ADXRD) technique with X-rays of energy 17.185 keV (wavelength ~0.72146 Å). The differences and similarities in the high displacement damage samples as a function of dpa (displacement per atom) and dpa rate in the range of 2.9 × 10^-7- 9 × 10^-7 dpa/s are studied. Ferrite and M₂₃C₆ are commonly observed in the present set of high displacement damage 40-74 dpa SS 316 samples irradiated at temperatures in the range of 400-483 ℃. Also, the dislocation density has increased as a function of the irradiation dose. The X-ray diffraction peak profile parameters quantified such as peak shift and asymmetry show that the irradiation-induced defects are sensitive to the dpa rate-irradiation temperature combinations. The increase in yield strength as a function of displacement damage is also correlated to the dislocation density.

• Food Science and Preservation
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• v.2 no.1
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• pp.203-207
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• 1995

Spices(Tumeric, Celery-seed, Cumin, Black pepper, Coriander) were irradiated at dose levels of 0, 5, 7 and 9kGy using Co60 source and stored at room temperature. After 12 months of storage following 9kGy irradiated spice, total aerobic bacteria were significantly decreased. When the irradiation dose was 7kGy, microbial levels showed l02-103 levels. However, total lactic acid bacteria and E-coli were shown negative at below 5kGy.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1998.11a
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• pp.191-194
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• 1998

In this paper, the physical and conductivity properties due to the electron beam irradiation for low density polyethylene using insulating materials of the distribution cable and ultra-high voltage cable are studied. The specimens of the low density polyethylene of thickness 100[$\mu\textrm{m}$] irradiated as each 1 [Mrad], 2[Mrad], 4[Mrad], 8[Mrad], 16[Mrad] and virgin are used in this experiment. In order to measure the conductivity properties, the micro electrometer is used, the range of temperature and app1ying voltage are 20 to 120[$^{\circ}C$], from 100 to 1000[V] respectively So. as a result of the conductivity properties, it is confirmed that the conductivity is increased nearly to 50[$^{\circ}C$], and is not changed until the crystalline melting point from the temperature over 60[$^{\circ}C$] because of the defects of morphology and the formation of many trap centers by means of electron beam irradiation