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고온 고압 환경에서 인코넬 690 재료의 프레팅 마모 특성에 관한 실험적 연구
이춘열(Coon Yeol Lee),이주석(Ju Suck Lee),배준우(Joon Woo Bae) 대한기계학회 2012 大韓機械學會論文集A Vol.36 No.6
증기 발생기 내부의 U-tube와 지지 구조간의 충격에 의하여 발생하는 프레팅 마모는 원자력 발전소 안전성에 영향을 미치게 된다. 증기발생기의 신뢰성을 향상시키기 위하여 이러한 프레팅 마모 현상을 평가하는 것이 필요하며, 본 연구는 프레팅 마모현상을 정성적, 정량적으로 규명하기 위하여 증기발생기의 실제 상황과 같은 조건의 온도와 압력하에서 실험을 수행하였다. 다양한 실험조건에 대하여 기본적인 실험을 수행하였으며 일률과 마모량의 관계를 온도에 따라 구하였다. 90℃, 200℃, 340℃ 각각의 온도에서의 마모상수는 9.051x10-16 Pa-1, 3.009x10<SUP>-15</SUP> Pa<SUP>-1</SUP>, 2.235x10-15 Pa-1 로 구해졌으며 특히 저온 수중상태의 마모상수는 물의 점도의 영향으로 상온 공기중의 값보다 작은 것으로 나타났다. In a nuclear power plant, fretting wear due to impact motion between U-tubes and support structures located in steam generators can cause serious problems. In order to guarantee the reliability of the steam generator, the damage due to fretting wear should be thoroughly investigated. The purpose of this study is to elucidate the fretting wear mechanism qualitatively and quantitatively. Hence, fretting wear simulation is performed for the environments to which the actual steam generators in nuclear power plants are exposed. Initial experimental results are obtained for various experimental parameters, and the effect of the work rate and temperature on fretting wear is evaluated. In water, the wear coefficients for 90℃, 200℃, and 340℃ are found to be 9.051×10<SUP>-16</SUP> Pa<SUP>-1</SUP>, 3.009×10<SUP>-15</SUP> Pa<SUP>-1</SUP>, and 2.235×10<SUP>-1</SUP>5 Pa<SUP>-1</SUP>, respectively. It is also found that the wear coefficient at room temperature is larger than that at low temperature in water because of the dynamic viscosity of water.
최종동,임무혁,정현채,이춘우,김영호,최청,최광수 ( Jong Dong,Moo Hyeog Im,Hyun Chae Chung,Coon Woo Lee,Young Ho Kim,Cheong Choi,Kwang Soo Choi ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.5
This study was carried out to investigate the optimum mashing and maturing conditions for Korean traditional Kanjang(soy sauce) production and to reduce the fermentation period. The effects of maturing time of soy sauce mash, maturing temperature, salt concentration and the ratio of Meju to salt brine on the quality of Kanjang(total nitrogen, pH and color) were examined. Soy sauce pigments and about 90% of N constituents contained in soybean Meju(Koji) in soy sauce mash were degraded and solubilized into liquid portion (soy sauce) of the mash within five days of maturing at 30℃ with the mashing ratio(weight/volume) of 1 : 4 of soybean(as raw soybean) to 20% salt brine. No remarkable effects of soy sauce maturing temperature in the range of 5℃∼30℃ on the digestion and solubilization of N components and pigment extraction during five days of soy sauce mash maturing were observed. Optimum mashing salt brine concentration for the digestion and solubilization of N components and pigment extraction during soy sauce maturing at 30℃ were observed to be in the range of 15∼20%. The suitable mashing ratio of Meju to salt brine (wt./vol.) to match N content of the standards of identity of Korean traditional Kanjang(soy sauce) was found to be below 1 : 5.