• Nuclear Engineering and Technology
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• v.56 no.1
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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.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.30 no.2A
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• pp.185-191
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• 2010

Because the concrete crack that is the reason of the serviceability and durability degradation of concrete structure can be arisen from either the stress magnitude and gradient or other structural and material defects, the crack strength of concrete is hard to accurately evaluate. Especially, stress-state in concrete plate components such as rigid pavement and long span slab is biaxial flexure stress, and the flexural strength of those component may be different than the traditional rupture modulus of concrete subjected to uniaxial stress. In this study, an experimental investigation to assess of mechanical behavior under uniaxial and biaxial flexure stress is conducted and the proposed optimum specimen configuration is adopted. From the test, the modulus of rupture under uniaxial and biaxial stress are decreased as the size of aggregate or specimen is larger. And biaxial flexure strength of concrete specimens is varied from 39.5 to 99.2% as compared with that of uniaxial strength, and the biaxial strength of specimen with 20mm aggregate size is only 76% of uniaxial strength.

• Journal of the Korean Society of Safety
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• v.3 no.2
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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.

• Geotechnical Engineering
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• v.12 no.6
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• pp.153-162
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• 1996

The undrained creep tests with isotropically and anisotropically overconsolidated clays were performed to investigate the effects of anisotropic consolidation on the undrained creep rupture behavior. Results of tests showed that the undrained creep rupture behaviors were iuluenced significantly by stress history including overconsolidation ratio and consolidation pressure ratio$(\sigma_{3c}/\sigma_{le})$. That is. the creep strength of clay increases with the increase of both overconsolidation ratio and consolidation pressure ratio. It, therefore, is dangerous to decide the possibility of creep rupture of clay by the isotropically consolidated creep rupture test in the case of the coefficient of earth pressure lower than 1.0. And the creep strength of clay could be obtained by the equation of the upper yield strength suggested by Finn and Shead(1973) irrespective of both overconsolidation ratio and consolidation pressure ratio.

• Transactions of the Korean Society of Pressure Vessels and Piping
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• v.16 no.1
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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.

• Korean journal of food and cookery science
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• v.19 no.6
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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.

• Journal of the Computational Structural Engineering Institute of Korea
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• v.33 no.3
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• pp.179-186
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• 2020

In this study, the wall stress and rupture risk for abdominal aortic aneurysms were calculated based on the age and geometry of the examined abdominal aortic aneurysms. The geometry of the abdominal aorta was simulated using computed tomography data from patients with abdominal aortic aneurysms. With regard to material properties, the Gasser-Ogden-Holzapfel model was applied to the analysis to simulate the anisotropic hyperelastic characteristics of the artery. In addition, each material parameter was estimated to consider the properties for age and for normal and aneurysm tissue. Moreover, the correlation between the diameter and angle of the aortic aneurysms was analyzed based on data from patients with abdominal aortic aneurysms, and series simulations were conducted. As a result, the rupture risk for the abdominal aortic aneurysms was evaluated based on the age and geometry of the aneurysm.

• Korean Journal of Materials Research
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• v.2 no.6
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• pp.468-476
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• 1992

Stress rupture properties and fracture behavior of Ni microalloyed W were studied using direct load creep tester at 100$0^{\circ}C$, 110$0^{\circ}C$ and 120$0^{\circ}C$ in $H_2$. At the same grain size, 15${\mu}$m, the 100hr. stress rupture strength of W-0.4wt% Ni was 23% higher than that of W-0.2wt%Ni due to the grain growth during test. The minimum creep rate of W-0.2wt%Ni was decreased with an increase in initial grain size. By increasing the Ni content of Ni microalloyed W, rupture time was increased owing to the smaller number and size of cavity. All the specimens showed intergranular fracture by grain boundary sliding and nucleation, growth and coalescence of cavities at grain boundary.

• Journal of the Korean Society of Mechanical Technology
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• v.13 no.4
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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.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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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.