Baking Operations Research Articles

Manufacturing of pedestal supporting error field correction coil in JT-60SA

Eighteen error field correction coils (EFCCs) consisting of copper conductor and epoxy resin are installed in the vacuum vessel of JT-60SA in order to correct magnetic fields caused by manufacturing and installation errors of superconducting coils. Pedestals consisting of plate and spring bars for supporting the EFCCs were designed to withstand electromagnetic force during plasma operations and allow relative displacement between the EFCC at 40 °C and the vacuum vessel at 200 °C during baking operations. Feasibility of fixing the ends of the spring bars to the plates with plug welding and clearance of 50 μm was investigated using mechanical load test and trial manufacturing. Design for manufacturing was decided based on the results. Structural integrity of the design was confirmed through structural analysis with finite element method (FEM). Manufacturing of the pedestals has successfully completed.

Structural design of pedestal for error field correction coil in JT-60SA

Eighteen error field correction coils (EFCCs) consisting of copper conductor and epoxy resin are installed in the vacuum vessel of JT-60SA in order to correct magnetic fields caused by manufacturing and installation errors of superconducting coils. The EFCCs are supported by pedestals made of stainless steel 316 L, and the pedestal has spring bars made of NCF625. The pedestals need to withstand electromagnetic force induced by EFCC current and magnetic field during plasma operations. They also need to allow relative displacement between the EFCC and the vacuum vessel during baking operations caused by the temperature difference between the vacuum vessel of 200 °C and EFCC of 40 °C. Diameter of the spring bars and connection structure for fixing the spring bars were designed through FEM analysis.

Bake Hardening Behavior of DP, TBF, and PHS Steels with Ultimate Tensile Strengths Exceeding 1 GPa

<div class="section abstract"><div class="htmlview paragraph">Third generation advanced high strength steels (AHSS) have been developed combining high strength and formability, allowing for lightweighting of vehicle structural components. These AHSS components are exposed to paint baking operations ranging in time and temperature to cure the applied paint. The paint baking treatment, combined with straining induced from part forming, may lead to increased in-service component performance due to a strengthening mechanism known as <i>bake hardening.</i> This study aims to quantify the bake hardening behavior of select AHSS grades. Materials investigated were press hardenable steels (PHS) 1500 and 2000; transformation induced plasticity (TRIP) aided bainitic ferrite (TBF) 1000 and 1200; and dual phase (DP) 1000. The number designations of these grades refer to minimum as-received ultimate tensile strengths in MPa. Paint baking was simulated using industrially relevant times and temperatures from 15 to 60 min and 120 to 200 °C, respectively. Samples were prestrained 0, 2, or 5 pct to replicate part forming. Bake hardening values ranging from 90 to 140 MPa were observed for DP and TBF grades that were prestrained 2 pct and baked at 170 °C for 20 min. However, ductility diminished for these steels when subjected to 5 pct prestrain with uniform elongations after baking decreasing to 1 pct in some instances. PHS steels, on the other hand, showed substantial increases in yield strength without prestrain. Increases of 122 and 175 MPa were recorded for PHS 1500 and PHS 2000, respectively, following baking at 160 °C for 60 min. However, ultimate tensile strengths decreased due to reduced strain hardening, while total elongations decreased slightly.</div></div>

Bancassurance – A Panacea for Increased Sales: Insurance Companies Perspective

Banking industry has grown quickly all over the world, at the same time insurance industry has also grown rapidly in the same cut throat economic environment. With the entry into non core products or services like insurance and securities markets, these days banks have increased their businesses. The integration of financial markets, emergence of new technologies and expansion of non-banking activities has a great impact on baking operations. Thus it results in opening doors for the business of non core products like insurance and securities (bancassurance) by banks. The only intention behind this diversification of business by the banks is to provide ample investment alternatives to the common people who do not have access to various financial products and securities so that they can maximize the returns on their investment. The increasing popularity of bancassurance has widened the scope of research in this area. In this study an attempt is made to know the impact of bancassurance on customers while they made decisions to purchase the insurance policies.

Impact of Banc Assurance on Customers in Purchasing Insurance Policies with Special Reference to Kurnool District of Andhra Pradesh

Banking industry has grown quickly all over the world, at the same time insurance industry has also grown rapidly in the same cut throat economic environment. With the entry into non core products or services like insurance and securities markets, these days banks have increased their businesses. The integration of financial markets, emergence of new technologies and expansion of non-banking activities has a great impact on baking operations. Thus it results in opening doors for the business of non core products like insurance and securities (banc assurance) by banks. The only intention behind this diversification of business by the banks is to provide ample investment alternatives to the common people who do not have access to various financial products and securities so that they can maximize the returns on their investment. The increasing popularity of banc assurance has widened the scope of research in this area. In this study an attempt is made to know the impact of banc assurance on customers while they made decisions to purchase the insurance policies.

Design of port structure between vacuum vessel and cryostat in JT-60SA

Port structure in the JT-60SA is designed to access vacuum vessel inside for vacuum exhausts, plasma heating systems and diagnostics etc. from cryostat outside. The port consists of a rectangular pipe, bellows and additional materials such as electrical insulations and connection parts for onsite assembly. The vacuum space as the thermal insulation for superconducting coils is penetrated by the port as the vacuum interfaces between the vacuum vessel and the cryostat so that port structure is required to be structurally integrated against plasma and baking operations and accidental events. This structure must be installed in narrow space, and electrical insulation is functionally designed to avoid the unexpected large eddy current loop. This paper reports the design of port connection structure for the assembly. Port connection parts “Port Extension” and “adjustable plate” are introduced to absorb vertical of 10 mm, toroidal of 8 mm, and port axial of 10 mm error due to the manufacturing and assembly. The bellows are expected to absorb relative displacement of 39 mm only between the vacuum vessel and the cryostat during the operation. The structure is confirmed to withstand the load conditions because stress is estimated to be lower than allowable level by FEM analysis.

Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as Nonpathogenic Surrogate Indicators

This study was conducted to validate a simulated commercial baking process for hamburger buns to destroy Salmonella serovars and to determine the appropriateness of using nonpathogenic surrogates (Enterococcus faecium ATCC 8459 or Saccharomyces cerevisiae) for in-plant process validation studies. Wheat flour was inoculated (∼6 log CFU/g) with three Salmonella serovars (Typhimurium, Newport, or Senftenberg 775W) or with E. faecium. Dough was formed, proofed, and baked to mimic commercial manufacturing conditions. Buns were baked for up to 13 min in a conventional oven (218.3°C), with internal crumb temperature increasing to ∼100°C during the first 8 min of baking and remaining at this temperature until removal from the oven. Salmonella and E. faecium populations were undetectable by enrichment (>6-log CFU/g reductions) after 9.0 and 11.5 min of baking, respectively, and ≥5-log-cycle reductions were achieved by 6.0 and 7.75 min, respectively. D-values of Salmonella (three-serovar cocktail) and E. faecium 8459 in dough were 28.64 and 133.33, 7.61 and 55.67, and 3.14 and 14.72 min at 55, 58, and 61°C, respectively, whereas D-values of S. cerevisiae were 18.73, 5.67, and 1.03 min at 52, 55, and 58°C, respectivly. The z-values of Salmonella, E. faecium, and S. cerevisiae were 6.58, 6.25, and 4.74°C, respectively. A high level of thermal lethality was observed for baking of typical hamburger bun dough, resulting in rapid elimination of high levels of the three-strain Salmonella cocktail; however, the lethality and microbial destruction kinetics should not be extrapolated to other bakery products without further research. E. faecium demonstrated greater thermal resistance compared with Salmonella during bun baking and could serve as a conservative surrogate to validate thermal process lethality in commercial bun baking operations. Low thermal tolerance of S. cerevisiae relative to Salmonella serovars limits its usefulness as a surrogate for process validations.

R&D activities on RF contacts for the ITER ion cyclotron resonance heating launcher

Embedded RF contacts are integrated within the ITER ICRH launcher to allow assembling, sliding and to lower the thermo-mechanical stress. They have to withstand a peak RF current up to 2.5kA at 55MHz in steady-state conditions, in the vacuum environment of the machine. The contacts have to sustain a temperature up to 250°C during several days in baking operations and have to be reliable during the whole life of the launcher without degradation. The RF contacts are critical components for the launcher performance and intensive R&D is therefore required, since no RF contacts have so far been qualified at these specifications. In order to test and validate the anticipated RF contacts in operational conditions, CEA has prepared a test platform consisting of a steady-state vacuum pumped RF resonator. In collaboration with ITER Organization and the CYCLE consortium (CYclotron CLuster for Europe), an R&D program has been conducted to develop RF contacts that meet the ITER ICRH launcher specifications. A design proposed by CYCLE consortium, using brazed lamellas supported by a spring to improve thermal exchange efficiency while guaranteeing high contact force, was tested successfully in the T-resonator up to 1.7kA during 1200s, but failed for larger current values due to a degradation of the contacts. Details concerning the manufacturing of the brazed contacts on its titanium holder, the RF tests results performed on the resonator and the non-destructive tests analysis of the contacts are given in this paper.

Application of Virtools in Virtual Campus Roaming

In the campus roaming, 3D scene is modeled using the 3ds Max .After the completion of texture, baking, output and other related operations, System is designed and developed using virtools. The 3D modeling and interactive function of campus was introduced, and the system optimization and other related techniques are discussed. Taking Chengdu Polytechnic as an example, the design of a real-time interactive 3D virtual campus is completed.

Thermal hydraulic feasibility analysis of the IBED PHTS for ITER

One of the main challenges of the ITER fusion reactor is to effectively remove large amount of heat deposited to the surface of the plasma facing components. The tokamak cooling water system (TCWS) will accomplish the objective of removing about 1GW of peak heat load from in-vessel components while maintaining pressures and temperatures of the coolant within acceptable and safe limits during different operational scenarios. A study of feasibility has been launched for the IBED PHTS (Integrated Blanket, Edge localized mode coils (ELMs) and Divertor Primary Heat Transfer System; it consists of five independent cooling trains (four operational and one in stand-by), one steam pressurizer, supply and return headers, ring manifolds and connections to the all in-vessel components (i.e. First Wall Blanket, Divertor, ELM, Diagnostics and other Ports clients).The dynamic behaviour of the IBED PHTS has been investigated by means of RELAP5® code to simulate the response of the system during plasma pulse and baking operations. Due to the plasma heat deposition on the surfaces of the in-vessel components and subsequent increase in hot leg temperature, a large amount of water volume is transferred from the hot legs of the circuit to the surge-line of the pressurizer during each burn cycle. This causes rapid increase of pressure and temperature of the system and the following actions are proposed to counteract these variations: spray injection in the upper dome of the pressurizer from the Chemical and Volume Control System (CVCS) to reduce the pressure and active control of flow rates through heat exchangers and their bypass loops to regulate the heat transfer from the primary system to the environment via secondary and tertiary loops.This paper focuses on the prediction of the thermal hydraulic behaviour of the IBED PHTS during plasma pulses and baking scenarios, describing the various activity of the analysis, the geometrical assessment of the circuit and the modelling with RELAP5® code. The results have been compared with design and operational requirement. Possible strategies to enhance the system performances have been formulated.

Ergonomic evaluation and energy requirements of bread‐baking operations in south western Nigeria

PurposeIn Nigeria, local fabricators of agro‐processing equipment have designed and manufactured various improvised versions of imported bread‐baking machines without due ergonomic considerations. Also, most of the processes of bread baking in Nigeria largely involve manual materials handling, which continues to represent a major loss source in the work place. The manual operations besides being uncomfortable are characterized by low output and unhygienic products. A study was therefore conducted in three southwestern states of Nigeria with the purpose of evaluating the energy requirements and man‐machine relationships in bread‐baking operations.Design/methodology/approachThe study, which lasted over one year, involved the use of three fuel sources namely, firewood, electricity and cooking gas during bread baking operations. Questionnaire and physical measurements were employed for data collection from 50 bakeries randomly selected within the study area. The data points include the environmental and body temperatures, anthropometrical data, bio data, injury data, metabolic and production measurements.FindingsThe results of the study revealed that bread‐baking with wood as energy source required the highest energy (6.15 kJ/min) compared with 3.37 kJ/min and 1.52 kJ/min obtained with gas and electricity as sources of energy, respectively. The cost of energy per kg of baked bread was 7.58 with cooking gas followed by 6.05 for electricity and 5.05 for wood in that order. The average baking rate (BR) using firewood, gas and electricity as energy sources were, respectively, 11.92, 17.97 and 20.58 kg/h. Analysis of metabolic data showed moderate (not to a lethal level) increase in the subjects' body temperatures, blood pressures and heart rates after bread‐baking operations.Originality/valueThe study suggests that bread‐baking operations could be categorized as a light grade work and that the use of electricity as energy source is the most appropriate in terms of bread‐BR and unit energy requirement.

Thermomechanical investigation on divertor supports for fusion experimental reactor: hydraulic experimental results

Abstract The Japan Atomic Energy Research Institute has been conducting technology development aimed at the construction of a fusion experimental reactor to follow JT-60 in Japan. The divertor plate facing the plasma is one of the components of the reactor core assembly, since it has to be operated under severe heat and particle loads and high electromagnetic forces. Thus the divertor supports should be designed so as to provide both flexibility for thermal expansion along the divertor cooling tube and mechanical stiffness for sustaining the electromagnetic force during plasma disruption as well as easy replacement in the case of failure. In order to meet these requirements, we have developed a new divertor support system based on a sliding mechanism for flexibility and a hydraulic cotter for replacement. The basic feasibility of this concept has been demonstrated through critical element development. Based on the feasibility study, a 1: 1-scale model of the divertor cooling tube test section with sliding mechanism has been fabricated for thermomechanical experiments to characterize the fluid mechanics, flow-induced vibration and flexibility for thermal expansion at various temperature profiles during normal and baking operations. Preliminary experiments on the fluid mechanical characteristics have been conducted as a function of the water velocity and the following results are obtained. 1. (1) The total pressure drop along the whole test section reaches about 0.7 MPa at the rated water velocity of 10 m−1 at 20 °C, which is mostly dominated by swirl tape inserts and several bend sections, as expected by design estimation. 2. (2) Flow-induced vibrations are observed at the two overhang bends with smaller curvatures and become significant at a higher water velocity of more than 10 m s−1.