• Journal of the Korean Society of Safety
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• v.35 no.5
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• pp.22-29
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• 2020

In this study, combustion and smoke release characteristics of a non-class 1E cable for nuclear power plants were investigated according to aging period. The aging was reproduced through an accelerated aging method for interval of 10 years :10, 20, 30 and 40 year, which was applied the Arrhenius equation. The cable was subjected to accelerated aging. In order to understand combustion and smoke release characteristics, the cone calorimeter test was performed according to the standard code of KS F ISO 5660-1. Heat release rate, mass loss rate, average rate of heat emission and smoke production rate were examined through cone calorimeter test. Fire performance index, fire growth index and smoke factor were derived from test results for the comparison of quantitative fire risk. When comparing the fire performance index and the fire growth index, the early fire risk tends to decrease as aging progresses, which might be attributed from the fact that the volatile substances of cables were evaporated. However, when comparing the heat release rate, average rate of heat emission and mass loss rate, which represent the mid and late periods of the fire risk, the values of accelerated aging cables were much higher than those of non-aged cable, which signifies the unstable formation of the char layer resulted in the change in the performance of flame retardants. In addition, the results from the smoke characteristics show that the accelerated aging cables were lager than the non-aged cables in terms of overall fire risk. These results can be used as baseline data when assessing fire risk of cables and establishing fire safety code for nuclear power plants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1056-1062
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• 2004

Migration of low molecular weight components from expanded polystyrene (ESP) to distilled water was measured at different temperature conditions. Overall migration and specific monomer migration were measured. Diffusion model based on Fick's law was used to determine the apparent diffusion coefficients at various experimental conditions. The overall and specific migration levels were estimated to give some practical implications for regulatory guideline development and safe package design. Diffusion coefficients for overall migration in KMnO$_4$ oxidizable extractives and specific migration of styrene monomer from ESP at 6$0^{\circ}C$ were 0.030 and 6.8${\times}$10$^{-5}$ $\textrm{mm}^2$/h, respectively. Their temperature dependence could be explained by Arrhenius equation with respective activation energies of 80.5 and 98.6 kJ/㏖. Experimental conditions ensuring desired migration level were suggested for reliable examination of migration from the packaging material. Some explanatory estimations of migrations were given for some typical conditions of potential usages.

• Korean Journal of Metals and Materials
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• v.48 no.10
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• pp.901-906
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• 2010

The first stage blade of a gas turbine was operated under a severe environment which included both $1300^{\circ}C$ hot gas and thermal stress. To obtain high efficiency, a thermal barrier coating (TBC) and an internal cooling system were used to increase the firing temperature. The TBC consists of multi-layer coatings of a ceramic outer layer (top coating) and a metallic inner layer (bond coat) between the ceramic and the substrate. The top and bond coating layer respectively act as a thermal barrier against hot gas and a buffer against the thermal stress caused by the difference in the thermal expansion coefficient between the ceramic and the substrate. Particularly, the bondcoating layer improves the resistance against oxidation and corrosion. An inter-diffusion layer is generated between the bond coat and the substrate due to the exposure at a high temperature and the diffusion phenomenon. A thickness measurement result showed that the bond coat of the suction side was thicker than that of the pressure side. The thickest inter-diffusion zone was noted at SS1 (Suction Side point 1). A chemical composition analysis of the bond coat showed aluminum depletion around the inter-diffusion layer. In this study, we evaluated the properties of the bond coat and the degradation of the coating layer used on a $1300^{\circ}C$-class gas turbine blade. Moreover, the operation temperature of the blade was estimated using the Arrhenius equation and this was compared with the result of a thermal analysis.

• International Journal of Air-Conditioning and Refrigeration
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• v.15 no.2
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• pp.78-83
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• 2007

An experimental study has been carried out to analyze the thermal stability and to estimate the lifetime of refrigerating lubricants. PAG and POE oil are considered as test oils in this study. The viscosity of PAG and POE oil was measured by the vibration type viscometer while temperature is varied periodically in the range of $0^{\circ}C{\sim}100^{\circ}C$. In order to estimate lifetime of PAG and POE oil with temperature, the viscosity was measured while the test temperature of oils was maintained continuously at $180,\;200\;and\;220^{\circ}C$. The lifetime of oils is estimated as the decrease in viscosity change by 15%. The results indicate that the reduction rates of viscosity of PAG and POE oil are less than 5% after 510 temperature variation cycles. However, when the oils are kept at high temperature, it is found that the lifetimes of PAG oil is seen to be 244, 177 and 89 hours at the test temperature of $180,\;200\;and\;220^{\circ}C$, respectively, where as the lifetimes of POE oil are estimated to be 1,744, 1,007 and 334 hours at the temperature of $180,\;200\;and\;220^{\circ}C$, respectively. Thus, the lifetime of POE oil is found to be much longer than that of PAG oil. The lifetime correlations of PAG and POE oil are also obtained by Arrhenius's equation method in this paper.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.590-597
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• 2000

The rheological properties of ${\beta}-glucans$ isolated from non-waxy and waxy barley were investigated. ${\beta}-Glucan$ solutions showed pseudoplastic properties and their behaviors were explained by applying Power law model in the range of concentrations$(1{\sim}4%)$ and temperatures$(20{\sim}65^{\circ}C)$. The effects of temperature and concentration on the apparent viscosity at $700\;s^{-1}$ shear rate were examined by applying Arrhenius equation and power law equation, and their effect was more pronounced in waxy ${\beta}-glucan$ solutions. The activation energy for flow of ${\beta}-glucan$ solutions decreased with the increase of concentration, and the concentration-dependent constant A increased with the increase of temperature. The intrinsic viscosity of waxy ${\beta}-glucan$ was higher than that of non-waxy ${\beta}-glucan$. The transition from dilute to concentrate region occurred at a critical coil overlap parameter $C^*[{\eta}]=0.02.$ The slopes of non-waxy and waxy ${\beta}-glucan$ at $C[{\eta}] were similar, but the slope of waxy ${\beta}-glucan$ at $C[{\eta}]>C^*[{\eta}]$ was higher than that of non-waxy ${\beta}-glucan$. Dynamic viscoelasticity measurement showed that cross-over happened, and storage modulus was higher than loss modulus at frequency range above cross-over. ${\beta}-Glucan$ solutions formed weak gels after stored for 24 hr.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.2
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• pp.119-127
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• 1986

The rheological properties of mayonnaise were studied with cylindrindrical viscometer. It was observed that mayonnaise showed pseudoplastic behavior, yield stress and time dependent characteristics. In the initial period of shear time, the decay of viscosity of mayonnaise was followed by a second-order kinetic equation. The influence of temperature on viscosity could be described by Arrhenius equation. The apparent viscosity of mayonnaise markedly increased with an rise in the concentration of egg yolk; and the emulsion was most stable at the concentration of 12%. At the concentration of $65{\sim}75%$ oil, the apparent viscosity was increased; the maximum value was reached at 75% oil, and above 75% oil, the remarkable decreased was observed. The size of oil drops was decreased with an increase in oil concentration of 75% oil. The apparent viscosity of mayonnaise was increased with an rise in water contents, while being decreased with one in the concentration of vinegar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.1
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• pp.51-56
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• 1982

The thermal degradation of 0.05M glucose-arginine model system was occurred during heat treatment for 0$\sim$7 hours at $60{\sim}120^{\circ}C$. and the melanoid in formation was investigated as a function of temperature. The decomposition reaction of glucose and arginine, as well as the reaction of melanoidin formation, followed first-order kinetics, except the reaction at $120^{\circ}C$. and the rate constants ($hr^{-1}\times 10^3$) of those reactions were ranged from 14.20 to 837. 10. Temperature dependence of the rate constants was characterized by the Arrhenius equation, except the reaction at $120^{\circ}C$. The ranges of activation energy and $Q_{10}$ values were 12.122$\sim$18.142 kcal/mole and 1.65$\sim$2.12, respectively.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.156-163
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• 1995

The practical shelf-life of pasteurized Korean rice wine ‘Yakju’, aseptically packed in Tetra-pak, was determined. The test sample products were stored at $4^{\circ}C,\;20^{\circ}C,\;30^{\circ}C\;and\;35^{\circ}C$ for 19 weeks, and the quality assessment was made at two weeks interval. The quality parameters evaluated were pH, acidity, reducing sugar, absorbance at 370 nm, total and acid producing bacteria, yeast and mold, and sensory quality. No meaningful changes of pH and reducing sugar were noticed during the storage for 19 weeks at temperatures tested. The absorbance at 370 nm increased slightly during storage. The total numbers of microorganisms in the product decreased during storage and a drastical reduction of acid producing bacteria was observed after 6 weeks of storage. Both yeast and mold were not found in the pasteurized products. The sensory quality of stored rice-wine was evaluated by triangle test and scoring test. The panels could distinguish the product stored at $4^{\circ}C$ from other products stored at the higher temperatures for over 6 weeks. The overall acceptance of the product decreased gradually during storage, and the rate constants for the changes were $7.93{\times}10^{-3},\;at\;20^{\circ}C,\;9.69{\times}10^{-3}\;at\;30^{\circ}C\;and\;13.4{\times}10^{-3}\;at\;35^{\circ}C$, respectively. The activation energy estimated by Arrhenius equation was 24,795 kJ/kmol. The estimated shelf-life of Yakju pasteurized and aseptically packed was 24 months at $10^{\circ}C$, 16 months at $25^{\circ}C$ and 14 months at $25^{\circ}C$. The shelf-life of Yakju in Seoul was calculated to be 20 months, based on the monthly average temperature of the city.

• Fire Science and Engineering
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• v.31 no.1
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• pp.42-49
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• 2017

The present article reports the tracking characteristics of phenolic resin insulation material due to accelerated degradation. For assessing insulation degradation of the phenolic resin insulation material, experiment samples with equivalent years of 0, 10, 20, 30, and 40 years were produced by conducting accelerated degradation experiments using Arrhenius equation. Subsequently, tracking experiments according to KS C IEC 60112 standard were conducted for the experiment samples that were previously subjected to accelerated degradation. According to the measured results for tracking characteristics of phenolic resin subjected to accelerated degradation, upon dropping of 0.1% ammonium chloride, the risks were shown to increase by 1.38 times for the equivalent life of 10 years; 1.45 times for 20 years; 1.62 times for 30 years; and 1.94 times for 40 years based on the equivalent life of 0 year. Upon dropping of 0.01% ammonium chloride, the risks were shown to increase by 1.39 times for the equivalent life of 10 years; 1.52 times for 20 years; 1.99 times for 30 years; and 5.30 times for 40 years. According to the experimental results, the tracking risk was shown to be higher for longer-duration insulation degradation due to aging. In particular, the risk was observed to be greatly increased in the case of the equivalent life of 40 years. Therefore, it is proposed that the occurrence possibility and the risk of electric fires could be minimized through institutional preparation of recommended replacement period by considering risks such as insulation degradation, etc. due to aging.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.6
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• pp.700-707
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• 2016

Recently, ammunition malfunctions of the 40mm grenade were reported during live fire training. When 72 40mm grenades were fired by the army, 11 duds were encountered. The dud ammunition rate was approximately 15%. Because ammunition is used a long time after its manufacture, it is necessary to ensure its performance after long-term storage. In this study, we attempted to decrease the dud ammunition rate of 40mm grenade (K200) fuzes through quality improvement. First, it was determined by the detonator performance test that abnormal explosions occurred due to the degradation of the detonator as a result of its aging characteristics. Second, we improved the fuze quality of the 40mm grenade. Third, we tested its shelf life to estimate its life expectancy. The shelf life of the 40mm grenade fuze obtained using the Arrhenius equation was 6.5 years for the existing grenade fuze and 45.5 years for the improved grenade fuze. This showed that the shelf life of the improved grenade was increased approximately 7 times. Therefore, the improved 40mm grenade fuze contributes to the quality improvement of the 40mm grenade by decreasing the dud ammunition rate during long term storage.