• 한국화재소방학회논문지
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• 제31권2호
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• pp.52-60
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• 2017

NUREG-1934에서 제시된 원자력발전소 주제어실의 케비닛 화재를 대상으로 운전원의 거주성을 평가하기 위하여 수치해석이 수행되었다. 이를 위해 본 연구에서는 대표적인 화재모델인 FDS가 사용되었다. 운전원의 거주성을 결정하는 기준으로서 복사 열유속, 상층부 온도, 연층높이 및 연기의 광학밀도뿐만 아니라, CO 등과 같은 독성물질의 농도가 포함되었다. 주요 결과로서, 화재모델의 확인 및 검증(V&V) 기반의 주요 입력인자 민감도 및 모델 불확실도 분석을 통해 다양한 화재시나리오에 대하여 거주성 기준의 초과 확률 및 거주 가능시간이 산출되었다. 최대 열방출률, CO 및 Soot yields의 민감도 분석을 통해, 거주시간 뿐만 아니라 거주성을 결정하는 한계기준의 변화가 발생됨을 확인하였다. 이러한 방법론은 불확실한 케비닛 화재정보를 이용한 주제어실의 거주성 평가의 신뢰성 강화를 위한 현실적인 대안이라 판단된다.

• 대한가정학회지
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• 제11권4호
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• pp.374-387
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• 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.