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Control system design for a pressure-tube-type supercritical water-cooled nuclear reactor via a higher order sliding mode method

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Nuclear Science and Techniques 2024年第1期35卷 145-154页

作者： M.Hajipour g.r.ansarifar Department of Nuclear Engineering Faculty of PhysicsUniversity of IsfahanIsfahan 81746-73441Iran

Nuclear power plants exhibit non-linear and time-variable dynamics.Therefore,designing a control system that sets the reactor power and forces it to follow the desired load is complicated.A supercritical water reactor(SCWr)is a fourth-generation conceptual reactor.In an SCWr,the non-linear dynamics of the reactor require a controller capable of control-ling the nonlinearities.In this study,a pressure-tube-type SCWr was controlled during reactor power maneuvering with a higher order sliding mode,and the reactor outgoing steam temperature and pressure were controlled simultaneously.In an SCWr,the temperature,pressure,and power must be maintained at a setpoint(desired value)during power maneuvering.reactor point kinetics equations with three groups of delayed neutrons were used in the simulation.Higher-order and classic sliding mode controllers were separately manufactured to control the plant and were compared with the PI controllers speci-fied in previous studies.The controlled parameters were reactor power,steam temperature,and pressure.Notably,for these parameters,the PI controller had certain instabilities in the presence of disturbances.The classic sliding mode controller had a higher accuracy and stability;however its main drawback was the chattering phenomenon.HOSMC was highly accurate and stable and had a small computational cost.In reality,it followed the desired values without oscillations and chattering.

关键词： Supercritical water nuclear reactor Higher order sliding mode controller Steam temperature Steam pressure Point kinetics model

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robust nonlinear control for nuclear reactors using sliding mode observer to estimate the xenon concentration

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Nuclear Science and Techniques 2016年第2期27卷 106-114页

作者： g.r.ansarifar H.r.Akhavan Department of Nuclear Engineering Faculty of Advanced Sciences and Technologies University of Isfahan

This paper presents findings on the sliding mode controller for a nuclear reactor. One of the important operations in nuclear power plants is load following. In this paper, a sliding mode control system, which is a robust nonlinear controller, is designed to control the pressurizedwater reactor power. The reactor core is simulated based on the point kinetics equations and six delayed neutron groups. Considering neutron absorber poisons and regarding the limitations of the xenon concentration measurement, a sliding mode observer is designed to estimate its value, and finally, a sliding mode control based on the sliding mode observer is presented to control the core power of reactor. The stability analysis is given by means Lyapunov approach; thus, the control system is guaranteed to be stable within a large range. The employed method is easy to implement in practical applications, and moreover,the sliding mode control exhibits the desired dynamic properties during the entire output-tracking process independent of perturbations. Simulation results are presented to demonstrate the effectiveness of the proposed observerbased controller in terms of performance, robustness and stability.

关键词：鲁棒非线性控制滑模观测器核反应堆估计氙气气浓度非线性鲁棒控制器滑模控制系统

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维普期刊数据库

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Studying Some Physicochemical Characteristics of Crust Coated with White Egg and Chitosan Using a Deep-Fried Model System

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Food and Nutrition Sciences 2012年第5期3卷 685-692页

作者： Elham ansarifar Mohebbat Mohebbi Fakhri Shahid Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran

In this paper, the effects of frying time, white egg (0%, 5% and 10% w/w) and chitosan (0%, 0.5% and 1.5% w/w) addition to the batter formulation on the quality of simulated crispy deep-fried Kurdish cheese nugget crusts was studied by using a deep-fried crust model. Moisture content, oil content, color and hardness of the samples were determined. Crust models were fried at 190℃ for 60, 120 and 180 s. Batter formulations and frying time significantly (p re, oil content, color and hardness of Crust models. Batter formulation contain 10% white egg was found to be an effective ingredient in decreasing oil content of Crust models. The mean moisture and fat content of Crust models formed with batter contained 10% white egg, fried at 190℃, for 180s were 6.207 ± 0.447 and 5.649 ± 0.394. Batters containing 5% white egg and 1.5% chitosan showed the lowest moisture content and the highest oil content among all the formulations. Crust models containing combination of white egg and chitosan were the darkest. Hardness of samples containing chitosan were the highest, specially for ch1.5 The mean hardness in 60, 120 and 180s of frying in this formulation were 21.518 ± 0.481, 36.871 ± 1.758 and 49.563 ± 1.847 respectively.