• Journal of the Korean Society of Industry Convergence
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• v.26 no.4_2
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• pp.585-589
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• 2023

Unlike general carbon steel, stainless steel's mechanical properties change depending on the content of chromium and nickel. In this study, since stainless steel for high-temperature pressure container parts is used as shafts, the fatigue strength and fatigue limit of the materials were evaluated using a rotational bending fatigue test. Meanwhile, fatigue analysis was conducted under the same conditions as the specimen for structural analysis and fatigue analysis of stainless steel for high-temperature pressure container parts. Using the fatigue analysis results, we tried to derive the life of the material and the safety factor for each part. As a result of performing a fatigue test by processing a specimen for the fatigue test of A182 F6A stainless steel, the fatigue limit was 548 MPa. The ratio between the tensile strength and fatigue limit of the material was 0.545, representing 54.5% of the tensile strength.

• Proceedings of the KSME Conference
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• 2004.11a
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• pp.1058-1062
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• 2004

High-temperature cylindrical stainless steel/sodium heat pipe was manufactured and tested under long-term operation. The container material was stainless steel 316L and the working fluid was sodium. The heat pipe was 25.4 mm in diameter and 1000 mm in length with a two-layer screen mesh wick. The evaporator part was 600 mm and the condenser part was 300 mm in length. Total measurement points on heat pipe were 15 points and 12 points were located in condenser part. The heat pipe was heated for 142 days(3400 hours) at $800^{\circ}C$. In the test period, the maximum temperature difference was increased from $18^{\circ}C$ o $28^{\circ}C$ and the maximum thermal resistance was as low as $0.015^{\circ}CW$.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.24 no.9 s.180
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• pp.2211-2219
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• 2000

Near net shape forming of 316L stainless steel powder was investigated under hot isostatic pressing. To simulate densification and deformation of a powder compact in a container during hot isostatic pressing, the constitutive model of Abouaf and co-workers was implemented into a finite element analysis. An optimal design technique based on the design sensitivity was applied to the container design during hot isostatic pressing. The optimal shape of the container was predicted from the desired final shape of a powder compact by iterative calculations. Experimental data of 316L stainless steel powder showed that the optimally designed container allowed precise forming of the desired powder compact during hot isostatic pressing.

• Journal of Mechanical Science and Technology
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• v.15 no.11
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• pp.1533-1540
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• 2001

A high-temperature sodium stainless steel heat pipe was fabricated and its performance has been investigated. The working fluid was sodium and it was sealed inside a straight tube container made of stainless steel. The amount of sodium occupied approximately 20% of the total volume of the heat pipe and its weight was 65.7gram. The length of a stainless steel container is 1002mm and its outside diameter is 25.4mm. Performance tests were carried out in a room air condition under a free convective environment and the measured temperatures are presented. The start-up behavior of the heat pipe from a frozen state was investigated for various heat input values between 600W and 1205W. In steady state, axial temperature distributions of a heat pipe were measured and its heat transfer rates were estimated in the range of vapor temperature from 50$0^{\circ}C$ to 63$0^{\circ}C$. It is found that there are small temperature differences in the vapor core along the axial direction of a sodium heat pipe for the high operating temperatures. But for the range of low operating temperatures there are large temperature drops along the vapor core region of a sodium heat pipe, because a small vapor pressure drop makes a large temperature drop. The transition temperature was reached more rapidly in the cases of high heat input rate for the sodium heat pipe.

• Journal of Biosystems Engineering
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• v.23 no.6
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• pp.583-590
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• 1998

This study was performed to determine the kinetic friction coefficient bulk density, dynamic and static angle of repose, and terminal velocity of the chopped rice straw in the moisture range of 8~23%, which could be used for better design and operation of the processing machinery and handling facilities. Friction coefficient was determined from the horizontal traction force measured by pulling the container holding the mass of rice straw on the various plate materials. Bulk density was measured with an apparatus consisting of a filling funnel and a receiving vessel. Dynamic angle of repose was calculated from the photos of bulk samples piled by gravity flow on a circular platform. Static angle of repose was determined by measuring the side angle of the bulk material which was left in the cylindrical container after natural discharge of the bulk sample through a circular hole in the bottom plate. Kinetic friction coefficients of rice straw on the PVC, mild steel, stainless steel, and galvanized steel were in the range of 0.303~0.434, 0.222~0.439, 0.204~0.448, and 0.206~0.407, respectively. and indicated linear increase with moisture content. The effects of moisture change on the friction coefficients were in the order of PVC, mild steel, galvanized steel, and stainless steel. Bulk density, dynamic and static angle of repose, and terminal velocity were in the range of 56.8~60.3 kg/m$^3$, 41.4~45.9$^{\circ}$, 94.4~100.8$^{\circ}$, and 1.07~4.48 m/s, respectively, and were increased linearly with the moisture content.

• Journal of Radiation Protection and Research
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• v.41 no.3
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• pp.310-314
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• 2016

Background: FCTC10 container is designed to transport $^{60}Co$ radioactive sources used in irradiation industry. It belongs to Type B(U) Category III (yellow) package when being loaded with a $^{60}Co$ source of $1.8{\times}10^5$ Ci. Materials and Methods: The container is constituted of shielding container, basket, protective cover and bracket. Shielding ability is provided mainly by stainless steel shells, tungsten alloy and lead among steel shells. Radiation level around the container has been calculated with both Monte Carlo simulations and measurements. Results and Discussion: It is proven that the shielding performance of the container fulfills the requirements in GB11806-2004 (Regulations for the safe transport of radioactive material, China Standard Press). Exposure doses to workers and to critical groups of public were calculated based on hypothetical exposure scene according to transport practice experience. Conclusion: The results show that doses to workers and public are less than the constraint dose considered in design, and the radiation level would be increased less than a factor of 2 under design basis accidents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1579-1587
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• 2014

This study aimed to determine the quality characteristics of fermented wine using Nuruk according to the type of aging container (jar or stainless container) and aging time. Alcohol analysis was initiated at 40.4~39.3%, and alcohol contents in the jar and stainless container decreased as aging time increased. Volatile acid content slightly increased in the reduced pressure (RP) jar and stainless container and showed a different result in the atmospheric pressure (AP) container. Amount of acetic acid did not change either in the jar or stainless container as aging time increased. In the case of 2-thiobarbituric acid (TBA), RP was lower than AP after distillation, and TBA value did not change much either in the jar or stainless container. In the case of fusel alcohol by aging time, n-propanol content did not increase either in the jar or stainless container as aging time increased. Iso-butanol content was reduced in the jar but did not change in the stainless container. In the AP container, more aromatic components were measured on the 180th day of aging time than after distillation. High boiling point aromatic components increased in particular. In the stainless container, more aromatic components were generated on the 180th day of aging, but their amount was relatively lower than in the jar. In the jar aging sensory test, the sensory score at RP 50 cmHg was highest on the 180th day of aging. In the case of AP $80^{\circ}C$ liquor, sensory score on the 180th day was the most improved.

• 한국신재생에너지학회:학술대회논문집
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• 2008.05a
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• pp.178-181
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• 2008

Cylindrical stainless-steel/sodium heat pipe for a high-temperature application was manufactured and tested for transient and steady-state operations. The container material was made of stainless-steel 316, and the working fluid was sodium. Stainless-steel 316 mesh screen was inserted as a capillary structure. The working fluid fill charge ratio was approximately 64 $\sim$ 181% based on the pore space of the wick. The outer diameter of the heat pipe was 12.7 mm and the total length was 250 mm. The evaporator part was 150 mm and the condenser 80 mm. The performance test of the heat pipe has been conducted in the furnace with up to 800 W. The variation of the average heat transfer coefficient was investigated as a function of heat flux and vapor temperature. As input thermal load increased, it was showed that difference of temperatures in evaporator and condenser decreased and that operating section and heat transfer characteristics at the heat pipe increased.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.1
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• pp.1-6
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• 2016

How do we use onggi, Korean earthenware, for container of dough during fermentation instead of stainless steel container? How does it affect the flavor of bread if onggi tray is used in baking instead of steel tray? We tried to confirm those. As a result, the characteristics of onggi made positive effect on dough in fermenting room. The time, when the temperature of the center in the dough is equilibrated to that of surface on the dough, take shorter in onggi than in stainless steel. It could make the temperature of dough maintained evenly with little deviation, which could result in shorter fermentation time. Volume and surface color of the bread baked on onggi tray were better than on steel tray. The bread baked on onggi tray got higher score on overall acceptability in sensory test than on steel tray. Therefore, if onggi is used during baking, it could produce better quality of bread like making positive effect on fermented foods.

• Nuclear Engineering and Technology
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• v.52 no.8
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• pp.1817-1825
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• 2020

Background: Cosmic ray-induced particles can lead to failure of semiconductors packaged for export during air transport. This work performed MCNP 6.2 simulations to optimize shielding against neutrons and protons induced by cosmic radiation Methods and materials: The energy spectra of protons and neutrons by incident angle at the flight altitude were determined using atmospheric cuboid model. Various candidates for the shielding materials and the geometry of the Unit Load Device Container were evaluated to determine the conditions that allow optimal shielding at all sides of the container. Results: It was found that neutrons and protons, at the flight altitude, generally travel with a downward trajectory especially for the particles with high energy. This indicated that the largest number of particles struck the top of the container. Furthermore, the simulation results showed that, among the materials tested, borated polyethylene and stainless steel were the most optimal shielding materials. The optimal shielding structure was also determined with the weight limit of the container in consideration. Conclusions: Under the determined optimal shielding conditions, a significantly reduced number of neutrons and protons reach the contents inside the container, which ultimately reduces the possibility of semiconductor failure during air transport.