The objective of this thesis is to develop a nondestructive evaluation method that could accurately locate and size damage in structures. The method is to be based on pre-damage and post-damage strain energies of beam and column elements. The method should apply to 1-D as well as 2-D and 3-D structures with single or multiple damage locations. To achieve the objectives listed above, the following four tasks are addressed: (1) the development of the theoretical foundations of the nondestructive evaluation theory; (2) the validation of the accuracy of the theory using exact structural deformational data generated from the static analysis of F. E. models in SAP2000; (3) the validation of the practical feasibility of the theory using approximated structural deformational data generated from the modal analyses of F.E. models in SAP2000; and (4) the application of the methodology to an existing structure. The numerical simulations of damage indicate that the proposed NDE method can clearly locate damage in the structures and provide an accurate quantitative value of damage severities, even when only a few lower frequencies and mode shapes are known. The field data analysis results indicate that the developed NDE method can locate damage and provide conservative values for damage severity estimations.

The long time energy decay of vortices for several different initial flow scenarios is investigated both theoretically and numerically. The theoretical analysis is based on the energy method. Numerical calculations are done by solving the compressible Navier-Stokes equations using a high order stable finite difference method. The simulations verify the theoretical conclusion that vortices decay at a slow rate compared to other types of flows. Several Reynolds numbers and grid sizes in both two and three dimensions are considered.

One of the requirements of a safe nuclear power plant design is the postulation of the dynamic effects of a steam pipe rupture. The dynamic effects are the discharging fluid and pipe whip on structures, systems or components. A pipe rupture can be caused in the steam pipe system where a defect such as a crack exists. Multiple factors contribute to the initiation of pipe cracks during the plant’s life. Cracks may start microscopically small and over time, with the assistance of cyclic operation, fatigue may elongate the crack. When a steam pipe is cooled by water during an accident, steam condensate may accumulate and form slugs of water. This water will have an effect on the system termed condensation induced water hammer. The cause of the pipe rupture is not addressed in this dissertation. Pipe rupture can be considered to be either a circumferential or longitudinal break. For the purpose of this dissertation only a circumferential break will be considered. This research is based on the development of a pipe whip restraint structure to protect the plant environment during a steam pipe rupture event in a nuclear power plant. It focuses on a structural component required to restrain the dynamic energy to an acceptable level. Whip restraints used in the nuclear industry are typically honeycomb, U-bar and crush pipe types. In this dissertation only the U-bar and crush pipe whip restraints will be considered. The plant environment, with regards to pipe layout, plays a large role in determining the type of restraint to be used, whether it is U-bar or crush pipe. A whip towards the wall/structure will favor a crush pipe; a whip away from the wall/structure will favor a U-bar restraint. In this project the crush pipe is selected where the whip is towards a wall/structure. The crush pipe also represents a simpler design. First-order analysis is performed using the energy method to determine the conceptual geometry of the whipping component and the restraint geometry. Second-order analysis includes finite element analysis to verify the first-order results. In this dissertation the concept validation is done using LS-PrePost. for the pre- and post-processing while the analysis is performed using LS-DYNA ®. During the second-order analysis it was demonstrated that the energy is successfully absorbed by the crush pipe and thus the first-order analysis is considered adequate. / Thesis (MIng (Mechanical Engineering))--North-West University, Potchefstroom Campus, 2013

One of the requirements of a safe nuclear power plant design is the postulation of the dynamic effects of a steam pipe rupture. The dynamic effects are the discharging fluid and pipe whip on structures, systems or components. A pipe rupture can be caused in the steam pipe system where a defect such as a crack exists. Multiple factors contribute to the initiation of pipe cracks during the plant’s life. Cracks may start microscopically small and over time, with the assistance of cyclic operation, fatigue may elongate the crack. When a steam pipe is cooled by water during an accident, steam condensate may accumulate and form slugs of water. This water will have an effect on the system termed condensation induced water hammer. The cause of the pipe rupture is not addressed in this dissertation. Pipe rupture can be considered to be either a circumferential or longitudinal break. For the purpose of this dissertation only a circumferential break will be considered. This research is based on the development of a pipe whip restraint structure to protect the plant environment during a steam pipe rupture event in a nuclear power plant. It focuses on a structural component required to restrain the dynamic energy to an acceptable level. Whip restraints used in the nuclear industry are typically honeycomb, U-bar and crush pipe types. In this dissertation only the U-bar and crush pipe whip restraints will be considered. The plant environment, with regards to pipe layout, plays a large role in determining the type of restraint to be used, whether it is U-bar or crush pipe. A whip towards the wall/structure will favor a crush pipe; a whip away from the wall/structure will favor a U-bar restraint. In this project the crush pipe is selected where the whip is towards a wall/structure. The crush pipe also represents a simpler design. First-order analysis is performed using the energy method to determine the conceptual geometry of the whipping component and the restraint geometry. Second-order analysis includes finite element analysis to verify the first-order results. In this dissertation the concept validation is done using LS-PrePost. for the pre- and post-processing while the analysis is performed using LS-DYNA ®. During the second-order analysis it was demonstrated that the energy is successfully absorbed by the crush pipe and thus the first-order analysis is considered adequate. / Thesis (MIng (Mechanical Engineering))--North-West University, Potchefstroom Campus, 2013

In the thesis, we discuss the existence and numerical approximations of solutions of a regularized mean-field game with a low-order regularization. In the first part, we prove a priori estimates and use the continuation method to obtain the existence of a solution with a positive density. Finally, we introduce the monotone flow method and solve the system numerically.

Sliding is recognized as a dominant response mode for unanchored stocky components in nuclear facilities. Although unanchored components are themselves not safety-critical, their interaction with safety-critical systems and components during earthquake shaking can have significant consequences. It is therefore important to be able to accurately estimate the peak sliding displacement demands on unanchored components so that sufficient clearance is provided around them. In lieu of nonlinear time history analysis, the ASCE/SEI 43-05 standard provides an approximate method to estimate the maximum sliding displacement of sliding objects in nuclear facilities. The present paper assesses the procedure of the approximate method and compares its results to those of nonlinear time history analysis. The study finds that the ASCE 43-05 approximate method provides conservative sliding estimates overall and that is based on the three components of 7 modified and 159 real earthquake motions used in this study. It is concluded that the ASCE 43-05 approximate method offers reasonable sliding estimates of components in nuclear facilities. / Thesis / Master of Applied Science (MASc)

A quercetina é um flavonoide com alta atividade antioxidante reconhecida. Devido a este fato, a indústria alimentícia tem buscado alternativas para a aplicação deste bioativo como antioxidante em matrizes alimentícias. No entanto, incorporar a quercetina em formulações alimentícias pode ser desafiador, pois sua molécula tem relativo grau de hidrofobicidade. Os métodos de encapsulação em nanoemulsões podem tornar viável a proteção do flavonoide, bem como permitir sua dispersibilidade em meios aquosos . O objetivo do presente trabalho foi produzir nanoemulsões (fase oleosa: óleo de girassol) encapsulando quercetina pelo método do ponto de inversão da emulsão (EIP, emulsion inversion point), determinando parâmetros de operação que viabilizem um futuro escalonamento do processo, e a realização de um estudo de caso sobre a incorporação das nanodispersões em patê de frango. Os parâmetros de produção que foram avaliados foram : tipo e concentração de tensoativo (razão SOR, razão tensoativo:óleo), concentração de óleo, concentração de cosolvente e velocidade de agitação. Foram produzidas nanoemulsões utilizando dois tensoativos diferentes, Tween 80 e Brij 30. As porcentagens de quercetina encapsulada foram 0,15 e 0,30% (m/m). Dentre estas, a concentração de 0,30% foi a mais viável para a aplicação no patê de frango, por apresentar melhor distribuição de tamanho de gotícula (diâmetro hidrodinâmico), não apresentar variação significativa de oxidação lipídica e maior conservação da quercetina encapsulada por um período de 90 dias. Os valores de tensão interfacial obtidos mostram que a quercetina provoca abaixamento da tensão interfacial do sistema, o que pode indicar que a quercetina forma um complexo com os tensoativos utilizados, fato que influencia decisivamente na sua localização nas nanogotas. Das formulações testadas para patê de frango contendo quercetina, apenas a formulação usando quercetina livre não apresentou boa avaliação nos itens cor e sabor. Tal resultado justifica a necessidade da incorporação da quercetina em nanoemulsões para não causar alterações sensoriais no produto. / Quercetin is a flavonoid with recognized high antioxidant activity Due to this fact, the food industry has been trying to use it as an alternative as a preservative in food matrices. However, incorporating quercetin into food formulations may be challenging due to its relative degree of hydrophobicity. Encapsulation methods in nanoemulsions may render the protection of the flavonoid viable, as well as enable its dispersibility in aqueous media. The objective of the present study was to produce nanoemulsions (oil phase: sunflower oil) encapsulating quercetin by the emulsion inversion point method (EIP), determining operating parameters that enable a future process scale-up. A case study on the incorporation of nanodispersions into chicken patê was also carried out. The production parameters evaluated were: type and concentration of surfactant (SOR ratio, surfactant:oil ratio), soybean oil concentration, cosolvent concentration and stirring speed. Nanoemulsions were produced using two different surfactants, Tween 80 and Brij 30. The percentages of encapsulated quercetin were 0.15 and 0.30% (m / m). Among these, the concentration of 0.30% was the most feasible for application in chicken pâté, since it presented better droplet size distribution (hydrodynamic diameter), did not present significant variation of lipid oxidation and higher capacity of preserving encapsulated quercetina for a period of 90 days. The interfacial tension values obtained show that quercetin lowered the interfacial tension of the system, which may indicate that quercetin forms a complex with the surfactants used, a fact that decisively influences its location in the nanodroplets. Among the formulations tested in chicken pâté containing quercetin, only the formulation using free quercetin did not show good acceptance evaluation on the color and taste itens. Such an evaluation was important as it justifies the need for the incorporation of quercetin into nanoemulsions in order to not cause significant sensorial changes in the product.

No description available.

Interfacial adhesion and friction are significant factors in determining the reliability of small-scale mechanical devices such as with MEMS and the computer head/disk interface (HDI). As the interface spacing becomes smaller, operational failure via stiction has become a growing concern in these systems. Fundamentally, interface failure is related to mechanical instability of the interface caused by capillary effects. When liquid is present in a small-scale interface, large concave meniscus curvatures often develop at the liquid-vapor interface, leading to negative pressures in the liquid film and large tensile forces on the surfaces. When the elastic restoring force cannot balance the capillary force, the interface will lose its stability and collapse into intimate contact (jump-on). In addition, when the elastic bodies are then pulled away from contact, separation may occur suddenly and is related to another form of instability (jump-off). The jump-on and jump-off behaviors determine the strength of interfacial adhesion. In this study, the interaction between two elastic bodies coupled via a small liquid bridge was investigated. Geometries of two half-spaces and two sphere contact were considered. Stable equilibrium configurations were determined, and the mechanical stability of the interface was examined. Jump-on and jump-off conditions were given out. Then the theory was applied to study the approach and detachment processes of two elastic spheres in the presence of a liquid bridge. Critical values of the control variables at jump-on and jump-off were found. The pull-off force was calculated as a measure of interfacial adhesion. The results provide insight on some experimental data in the literature.

A quercetina é um flavonoide com alta atividade antioxidante reconhecida. Devido a este fato, a indústria alimentícia tem buscado alternativas para a aplicação deste bioativo como antioxidante em matrizes alimentícias. No entanto, incorporar a quercetina em formulações alimentícias pode ser desafiador, pois sua molécula tem relativo grau de hidrofobicidade. Os métodos de encapsulação em nanoemulsões podem tornar viável a proteção do flavonoide, bem como permitir sua dispersibilidade em meios aquosos . O objetivo do presente trabalho foi produzir nanoemulsões (fase oleosa: óleo de girassol) encapsulando quercetina pelo método do ponto de inversão da emulsão (EIP, emulsion inversion point), determinando parâmetros de operação que viabilizem um futuro escalonamento do processo, e a realização de um estudo de caso sobre a incorporação das nanodispersões em patê de frango. Os parâmetros de produção que foram avaliados foram : tipo e concentração de tensoativo (razão SOR, razão tensoativo:óleo), concentração de óleo, concentração de cosolvente e velocidade de agitação. Foram produzidas nanoemulsões utilizando dois tensoativos diferentes, Tween 80 e Brij 30. As porcentagens de quercetina encapsulada foram 0,15 e 0,30% (m/m). Dentre estas, a concentração de 0,30% foi a mais viável para a aplicação no patê de frango, por apresentar melhor distribuição de tamanho de gotícula (diâmetro hidrodinâmico), não apresentar variação significativa de oxidação lipídica e maior conservação da quercetina encapsulada por um período de 90 dias. Os valores de tensão interfacial obtidos mostram que a quercetina provoca abaixamento da tensão interfacial do sistema, o que pode indicar que a quercetina forma um complexo com os tensoativos utilizados, fato que influencia decisivamente na sua localização nas nanogotas. Das formulações testadas para patê de frango contendo quercetina, apenas a formulação usando quercetina livre não apresentou boa avaliação nos itens cor e sabor. Tal resultado justifica a necessidade da incorporação da quercetina em nanoemulsões para não causar alterações sensoriais no produto. / Quercetin is a flavonoid with recognized high antioxidant activity Due to this fact, the food industry has been trying to use it as an alternative as a preservative in food matrices. However, incorporating quercetin into food formulations may be challenging due to its relative degree of hydrophobicity. Encapsulation methods in nanoemulsions may render the protection of the flavonoid viable, as well as enable its dispersibility in aqueous media. The objective of the present study was to produce nanoemulsions (oil phase: sunflower oil) encapsulating quercetin by the emulsion inversion point method (EIP), determining operating parameters that enable a future process scale-up. A case study on the incorporation of nanodispersions into chicken patê was also carried out. The production parameters evaluated were: type and concentration of surfactant (SOR ratio, surfactant:oil ratio), soybean oil concentration, cosolvent concentration and stirring speed. Nanoemulsions were produced using two different surfactants, Tween 80 and Brij 30. The percentages of encapsulated quercetin were 0.15 and 0.30% (m / m). Among these, the concentration of 0.30% was the most feasible for application in chicken pâté, since it presented better droplet size distribution (hydrodynamic diameter), did not present significant variation of lipid oxidation and higher capacity of preserving encapsulated quercetina for a period of 90 days. The interfacial tension values obtained show that quercetin lowered the interfacial tension of the system, which may indicate that quercetin forms a complex with the surfactants used, a fact that decisively influences its location in the nanodroplets. Among the formulations tested in chicken pâté containing quercetin, only the formulation using free quercetin did not show good acceptance evaluation on the color and taste itens. Such an evaluation was important as it justifies the need for the incorporation of quercetin into nanoemulsions in order to not cause significant sensorial changes in the product.