• Nuclear Engineering and Technology
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• 제56권1호
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• pp.1-8
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• 2024

In this study, the influence of thermal aging on structural integrity is investigated for Gr. 91 steel. A commercial grade Gr. 91 steel is used for the virgin material, and service-exposed Gr. 91 steel is sampled from a steam pipe of a super critical plant. Time versus creep strain curves are obtained through creep tests with various stress levels at 600 ℃ for the virgin and service-exposed Gr. 91 steels, respectively. Based on the creep test results, the improved Omega model is characterized for describing the total creep strain curve for both Gr. 91 steels. The proposed parameters for creep deformation model are used for predicting the steady-state creep strain rate, creep rupture curve, and stress relaxation. Creep-fatigue damage is evaluated for the intermediate heat exchanger (IHX) in a large-scale sodium test facility of STELLA-2 by using creep deformation model with proposed creep parameters and creep rupture curve for both Gr. 91 steels. Based on the comparison results of creep fatigue damage for the virgin and service-exposed Gr. 91 steels, the thermal aging effect has been shown to be significant.

• 대한토목학회논문집
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• 제30권2A호
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• pp.185-191
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• 2010

콘크리트 구조물의 사용성과 내구성 저하의 원인이 되는 균열은 응력의 크기, 응력구배 및 기타 구조적 재료적 원인 등에 의하여 발생하기 때문에 콘크리트의 균열강도를 정확히 예측하기는 매우 어렵다. 특히 판구조의 경우 기존의 일축휨강도에 의한 균열평가가 실제 구조물의 균열강도와 상이할 수 있다. 본 연구에서는 이축휨인장강도 평가에 적합한 시험체 제원을 적용하여 일축과 이축휨강도 특성을 비교, 평가하였다. 실험결과 골재의 크기 및 실험체 크기의 증가에 따라 일축 및 이축휨강도 모두 강도가 저하되는 것으로 나타났다. 일축휨강도에 비하여 이축휨강도가 일축휨강도의 39.5~99.2%로서 전반적으로 낮은 강도를 갖는 것으로 평가되었으며, 특히 20 mm 골재를 사용한 경우에는 76%정도로 고찰되었다.

• 한국안전학회지
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• 제3권2호
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• pp.35-48
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• 1988

Modern technological progress demands the use of materials at high temperature and high pressure. One of the most critical factors in considering such applications - perhaps the most critical one - is creep behavior. In this study the stress exponents n were determined during creep over the temperature range of $90^{\circ}C\;to\;500^{\circ}C$ (0.4 - 0.85 Tm) and stress range of 0.64 kgt/$mm^2$ in order to investigate the creep hehavior. The stress dependence of rapture time (n') were determined over the temperature range of $200^{\circ}C\;to\;240^{\circ}C$ and stress range of 8.13 kgt/$mm^2$ to 9.55 kgt/$mm^2$ in order to investigate to creep rupture property. And the stress transient dip tests were also carried out for the internal stress ${\sigma}i$ over the temperature range of $90^{\circ}C\;to\;500^{\circ}C$ and stress range of 0.64kgt/$mm^2$ to 17.2 kgt/$mm^2$. The creep tests for constant temperature and stress transient dip tests were conducted in air with Al 7075 alloy under constant tensile load. At around the temperature range $200^[\circ}C\;-\;230^{\circ}C$ and the stress level 8.13 - 9.55 (kgt/$mm^2$), the temperature range $280^{\circ}C\;-\;310^{\circ}C$ and the stress level 1.85 - 2.55 (kgt/$mm^2$), the temperature range $380^{\circ}C\;-\;410^{\circ}C$ and the stress 1.53 - 0.91 (kgt/$mm^2$), the stress exponent in had the value of 6.2 - 6.65 but at around the temperature range $90^{\circ}C\;-\;120^{\circ}C$ and the stress level 10 - 17.2(kgt/$mm^2$), the value of 1.3, and at around the temperature range $470^{\circ}C\;-\;500^{\circ}C$, the stress level 0.62 - 1.02 (kgt/$mm^2$) the value of 1-1. Besides these results, at around the temperature $200^{\circ}C\;-\;240^{\circ}C$ the stress dependence of rupture time (n') had the value of 6.3. Finally, it was found that the value n calculated by considering the applied stress dependence of the internal stress were in good agreement with those obtained for the creep test. Then, it was concluded that the change in n was mainly attributed to the difference of the applied stress dependence of the internal stress and the ratio of the internal stress to the applied stress, and the creep rupture life may be represented as.

• 한국지반공학회지:지반
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• 제12권6호
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• pp.153-162
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• 1996

이방압밀이 과압밀점토의 비배수크리프파괴거동에 미치는 영향을 연구하기 위하여 등방 및 이방과압일시킨 점토시료에 대해서 비배수상태에서 크리프시험을 수행하였다. 연구결과 비배수 크리프파괴거동은 점토시료의 응력이력 즉 과압밀비와 압밀응력비$(\sigma_{3c}/\sigma_{le})$의 크기에 의해서 영향을 크게 받는다는 사실이 밝혀졌다. 즉 점토의 크리프강도는 과압밀비와 압밀응력비가 클수록 증가하므로 정지토압계수가 1.0보다 작은 점토지반의 크리프파괴 가능성을 등방압밀크리프피 괴시험에 의해서 판단하는 것은 위험하다. 그리고 점토의 크리프강도는 과압밀비와 압밀응력비의 크기에 관계없이 Finn과 Shead(1973)의 제안식에 의한 상한항복강도로서 구할 수 있었다.

• 한국압력기기공학회 논문집
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• 제16권1호
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• pp.49-55
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• 2020

Creep rupture data for Alloy 690 steam generator tubes in a pressurized water reactor are essentially needed to demonstrate a severe accident scenario on thermally-induced tube failures caused by hot gases in a damaged reactor core. The rupture data were obtained using the tube specimens under different applied-stress levels at 650℃, 700℃, 750℃, 800℃, and 850℃. Important creep constants were proposed using various creep laws in terms of Norton power law, Monkman-Grant (M-G) relation, damage tolerance factor (λ), and Zener-Hollomon parameter (Z). In addition, a creep activation energy (Q) value for Alloy 690 tube was reasonably determined using experimental data. Creep behaviors such as creep strength, creep rates, rupture elongation showed the results of temperature dependence well. Modified M-G plot improved a correlation of the creep rate and rupture life. Damage tolerance factor for Alloy 690 tubes was found to be λ =2.20 in an average value. Creep activation energy for Alloy 690 tube was optimized for Q=350 (kJ/mol). A plot of Z parameter obeyed a good linearity, and the same creep mechanism was inferred to be operative in the present test conditions.

• 한국식품조리과학회지
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• 제19권6호
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• pp.758-764
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• 2003

This study was performed to determine the quality characteristics of mixed polysaccharide gels made from kcarrageenan and locust bean gum with various kiwifruit content after freeze-thawing. The syneresis, rupture properties, TPA properties and sensory properties of the mixed polysaccharide gels with various kiwifruit contents after freeze-thawing were measured. The syneresis of the gel with various kiwifruit contents by freeze-thawing was not significantly different, whereas repeating freeze-thawing resulted in remarkable increase in the syneresis of the mixed polysaccharide gels with 5％, 20％ and 40％ kiwifruit. In terms of the rupture properties, the rupture stress, rupture energy and rupture strain decreased with increasing kiwifruit content after freeze-thawing. In terms of the TPA properties, the adhesiveness, hardness and chewiness increased and the cohesiveness decreased with increasing kiwifruit content after freeze-thawing. The rupture properties, springiness and cohesiveness of the gel by freeze-thawing were lower than those of the gel stored in the refrigerator. In contrast, the gumminess, hardness and chewiness of the gel after freeze-thawing were higher than those of the gel stored in the refrigerator. The results showed that the gel became crumbly and tough as a result of freeze-thawing. In the sensory evaluation, He overall acceptability of the gel after freeze-thawing was highest at the 30％ kiwifruit content, and differences in the sensory properties between the gel after freeze-thawing and that stored in the refrigerator were small. Therefore, mixed polysaccharide gels with kiwifruit after freeze-thawing could be useful despite the small decrease in quality.

• 한국전산구조공학회논문집
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• 제33권3호
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• pp.179-186
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• 2020

본 연구에서는 복부대동맥류가 발생한 환자들에서의 연령과 복부대동맥류 형상에 따른 벽 응력과 파열 위험성을 평가하였다. 복부대동맥류의 형상은 의료영상 데이터로부터 추출되어 모사되었으며, 재료 물성치 단계에서는 동맥 조직의 이방성 초탄성 성질을 모사하기 위해 Gasser-Ogden-Holzapfel 모델을 적용하였다. 또한, 모델에서 필요한 각 재료 정수들은 환자들의 연령과 정상 조직 및 동맥류 조직의 특성들을 고려하기 위하여 각기 다른 값들로 산정되었다. 게다가 복부대동맥류에서의 대동맥 직경과 목의 각도에 관한 상관관계를 분석하고, 이에 대한 시리즈 시뮬레이션 역시 수행되었다. 그 결과, 복부대동맥류 환자의 연령과 대동맥 직경, 그리고 대동맥 목의 각도에 따른 복부대동맥류의 파열 위험성이 평가되었다.

• 한국재료학회지
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• 제2권6호
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• pp.468-476
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• 1992

초기 결정입 크기 15${\mu}$m인 W-0.2wt%Ni, 1시간 30분과 W-0.4wt%Ni, 1시간 소결체의 응력 파단 성질 및 파괴 양상을 조사하기 위해서 direct load creep tester를 사용, 100$0^{\circ}C$~120$0^{\circ}C$, 수소분위기에서 응력 파단 시험을 행하였다. 100시간 응력 파단 강도는 W-0.4wt%Ni이 W-0.2wt% Ni보다 23% 크게 나타났다. 이것은 시험 중 결정입 성장에 따른 영향 때문으로 생각된다. W-0.2wt%NI에서 크리프 속도와 초기 결정입 크기와의 관계는 반비례하는 경향을 보였다. 활성 소결체에서 Ni 첨가량이 증가함에 따라, 단위 면적당 기공의 밀도 및 크기는 작아지고, 형태는 구형화 되어 미세균열로의 전이가 어려워 응력 파단 성질이 향상되었다. 응력 파란 시험 후, 각단면은 전형적인 입계파괴 양상을 나타내었다. 이는 소결 과정 중 생성된 기공들이 결정입계를 따라 전파하였기 때문으로 생각된다.

• 한국기계기술학회지
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• 제13권4호
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• pp.125-130
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• 2011

Technological mode progress demands the use of materials at high temperature and pressure. Constant load creep tests have been carried out over the range of stresses at high temperatures. One of the most critical factors in considering such applications as the most critical one is the creep behavior. In order to investigate the creep behavior in this study, the stress exponents during creep were determined over the temperature range of $275^{\circ}C$ to $325^{\circ}C$ and the stress range of 36MPa to 72MPa. The applicability of modified Monkman-Grant relationship was also discussed.

• 한국식품조리과학회지
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• 제21권6호통권90호
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• pp.877-887
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• 2005

This study determined the effects of soybean oil$2\%$) and chitosan($1\%$) on the quality characteristics of Omija Jelly made of various starches (mungbean starch, cowpea starch and corn starch). RVA(Rapid Visco Analyzer) viscosity was measured for starches suspended in Omija aextract with $2\%$ soybean oil and $1\%$ chitosan. The color value, syneresis, texture(rupture test and TPA test) and sensory properties of the samples were measured. Gelatinization of cowpea starch was expedited by adding soybean oil and chitosan. Otherwise, gelatinization of mungbean starch and com starch was retarded by adding chitosan. The lightness(L) and the syneresis of Omija Jelly with soybean oil and chitosan were decreased, indicating the increased transparency and stability of Omija Jelly. Rupture stress and rupture energy of Omija Jelly were decreased by adding soybean oil. Rupture stress was increased and rupture energy was decreased by adding chitosan. The addition of soybean oil improved texture of Omija Jelly, indicating that the springiness, cohesiveness and chewiness of Omija Jelly were increased and adhesiveness was decreased. By adding chitosan, the springiness and hardness of Omija Jelly were increased and the cohesiveness and adhesiveness were decreased. The overall acceptability of Omija Jelly made of $6%$ or $7\%$ cowpea starch and com starch was increased by adding soybean oil and chitosan, but the quality characteristics of Omija Jelly made of mungbean starch were not influenced by additives such as soybean oil and chitosan.