The cores of early UK graphite moderated research and production nuclear fission reactors operated at temperatures below 150°C. Due to this low temperature their core graphite contains significant amounts of stored (Wigner) energy that may be released by heating the graphite above the irradiation temperature. This exothermic behavior has lead to a number of decommissioning issues which are related to long term "safe-storage", reactor core dismantling, graphite waste packaging and the final disposal of this irradiated graphite waste. The release of stored energy can be modeled using kinetic models. These models rely on empirical data obtained either from graphite samples irradiated in Material Test Reactors (MTR) or data obtained from small samples obtained from the reactors themselves. Data from these experiments is used to derive activation energies and characteristic functions used in kinetic models. This present research involved the development of an understanding of the different grades of graphite, relating the accumulation of stored energy to reactor irradiation history and an investigation of historic stored energy data. The release of stored energy under various conditions applicable to decommissioning has been conducted using thermal analysis techniques such as Differential Scanning Calorimetry (DSC). Kinetic models were developed, validated and applied, suitable for the study of stored energy release in irradiated graphite components. A potentially valid method was developed, for determining the stored energy content of graphite components and the kinetics of energy release. Another parameter investigated in this study was dedicated in the simulation of irradiation damage using ion irradiation. Ion bombardment of small graphite samples is a convenient method of simulating fast neutron irradiation damage. In order to gain confidence that irradiation damage due to ion irradiation is a good model for neutron irradiation damage the properties and microstructure of various grades of ion irradiated nuclear graphite were also investigated. Raman Spectroscopy was employed to compare the effects of ion bombardment with the reported effects of neutron irradiation on the content of the defects. The changes of the of defect content with thermal annealing of the ion irradiated graphite have been compared with the annealing of neutron irradiated nuclear graphite.

La maitrise de la qualité des produits carnés transformés (conservés, marinés, cuits, salés, digérés...) nécessite une meilleure compréhension des mécanismes responsables des phénomènes oxydatifs et des lois cinétiques qui les régissent. Au cours des processus oxydatifs, la phase d’initiation des oxydations est capitale. Cette phase se caractérise par la vitesse à laquelle l’oxygène et le peroxyde d’hydrogène réagissent avec le fer dont la viande est plus ou moins riche selon l’espèce. Les radicaux libres, principalement superoxyde (O2°-) et hydroxyle (OH°) conduisent à l’oxydation des lipides et des protéines de la viande. Ce travail s’appuie en alternance sur des expérimentations avec un milieu modèle bien contrôlé et des sondes spécifiques permettant de caractériser la production radicalaire, et sur des simulations de calculs avec un modèle stœchio-cinétique basé sur un ensemble de réactions élémentaires et de réactions bilans permettant d’évaluer l’incidence i) de chacun des paramètres du système réactionnel (constante réactionnelle k, énergie d’activation Ea, réactivité du fer P) ii) de la concentration en réactants (Fer, H2O2, chlorure et antioxydants iii) des conditions environnementales (température, pH et force ionique) sur les cinétiques de production des radicaux libres. Les résultats expérimentaux montrent : (1) un effet synergique des oxydants et de la température sur les oxydations (2) une incidence importante des contres ions et du pH sur les complexes du fer et les niveaux d’oxydation (3) un important effet de la nature des oxydants et des antioxydants sur l'oxydation. Les constantes de vitesse controversées et les énergies d'activation de certaines réactions ainsi que les coefficients de réactivité du fer ont été ajustés localement un par un. Les prédictions du modèle stoechio-cinétique reproduisent des tendances expérimentales, exceptés pour des concentrations élevées en réactants, pour des températures extrêmes et certains antioxydants. Une optimisation globale des valeurs des k, des Ea et de la réactivité du fer pourrait améliorer les résultats prédictifs. / Control of meat quality during meat processes (storage, cooking, curing, digestion) requires a better understanding of the mechanisms responsible of the oxidative phenomena and of the kinetic laws that govern them. The initiation stage of oxidation is crucial and characterized by the rate of reaction of oxygen and hydrogen peroxide with iron; this latter compound is more or less rich depending on muscles, animals and species. Superoxide radical (O2°- ) and hydroxyl radical (OH°) are produced and initiate the cascade of reactions implicated in protein and lipid oxidations. To investigate the impact of the physicochemical parameters on the free radicals production our trials were carried out with a mimetic model of meat using two specific probes (nitroblue tetrazolium and terephthalate) and a stoichio-kinetic mathematical model composed of interactive chemical reactions. This approach enables to measure many production kinetics of O2°- and OH° and to assess unknown kinetic parameters (rate constant and activation energy and iron reactivity) by comparison of calculations to measurements. The experimental results show: (1) a synergistic effect of oxidants and temperature on oxidations (2) a significant effect of counter ions and pH on iron complexes and oxidation levels (3) a significant effect of oxidants and antioxidants on oxidation. Controversial rate constants and activation energies of some reactions as well as iron reactivity coefficients were adjusted. The predictions of the stoechio-kinetic model reproduce experimental trends except for high reactants concentrations, for extreme temperatures and for some antioxidants. A global optimization of k, Ea and iron reactivities values could improve predictive results.