• Fire Science and Engineering
• /
• v.31 no.2
• /
• pp.52-60
• /
• 2017

Numerical simulations were performed to evaluate the habitability of an operator for a cabinet fire in the main control room of a nuclear power plant presented in NUREG-1934. To this end, a Fire Dynamics Simulator (FDS), as a representative fire model, was used. As the criteria for determining the habitability of operator, toxic products, such as CO, were also considered, as well as radiative heat flux, upper layer temperature, smoke layer height, and optical density of smoke. As a result, the probabilities of exceeding the criteria for habitability were evaluated through the sensitivity analysis of the major input parameters and the uncertainty analysis of fire model for various fire scenarios, based on V&V (Verification and Validation). Sensitivity analyses of the maximum heat release rate, CO and soot yields, showed that the habitable time and the limit criterion, which determined the habitability, could be changed. The present methodology will be a realistic alternative to enhancing the reliability for a habitability evaluation in the main control room using uncertain information of cabinet fires.

• Journal of the Korean Home Economics Association
• /
• v.11 no.4
• /
• pp.374-387
• /
• 1973

This work was carried out to investigate the changes of chemical and physical properties of frying oil, when it was used many times continuously without adding new oil. Four kinds of frying oil (soybean oil, rapeseed oil, shortening and crude lard) and slices of potato and Aji (kind of fish) were used in the experiment under the condition of home cooking. Obtained results were as in the followings. 1. Acid values and peroxide values of each frying oil were under the safety level (A. V = 1.5, Po. V = 50) except crude lard, when frying works were continuously repeated five times for 50 days. 2. Changes of saponification values of each frying oil showed a decreasing tendency except the crude lard. But in cases, stickiness or clothing of oil were not seen in frying even at the five times frying. 3. Changes of optical density of each frying oil showed a decreasing tendency in all cases, according to the times of frying, especially at the first time frying. 4. Maximum heights of the shamp of each frying oil and their shampholding activites when heated, were slowly increased according to the times of frying. 5. Without concerning the cooking condition (kinds of oil, cooking material and repeating times of frying) decrement of oil in once frying was almost exactly 20g per 150g. 6. Decrements of cooking material in all cases of frying showed almost constant values, potato to be 40% and Aji 20%. 7. Differences of smoke point between new and old oil (frying repeated 5 times) showed also almost constant values. Liquid oil (soybean oil and rapeseed oil) showed number (6-$10^{\circ}C$), on the contrally solid oil (shortening and crude lard) a high number (10-$25^{\circ}C$). 8. Results of public tastic for the frying products were almost good even in that of a low five times frying, but the products, of third time frying with crude lard were expressed as disagreeable.