Search NASA⌕ Search

SEARCH · Search NASA

Results for “meat”

Search indexed NASA NTRS and DOE OSTI research on propulsion, heat transfer, battery materials and energy systems. Follow report and document links to the original sources.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 19 records
All sourcesNASA NTRSDOE OSTI
DOE OSTI2026

Producing cultivated meat cuts that match traditional meat in quality and affordability (CRADA Final Report)

Novel Farms, Inc., as a participant of the Cyclotron Road Lab-Embedded Entrepreneurship Program, investigated the performance of various animal cell lines and animal cell media formulations using its proprietary scaffolds as a growth substratum towards the development of economically-feasible cultivated meat production. As an alternative to conventionally farmed animal meat, cultivated meat production has the potential to yield a marginal carbon footprint while providing sustainable and cruelty-free animal protein. The prohibitively high cost of the growth factors necessary in animal cell culture media constitutes the primary barrier that hinders the economically viable production of cultivated meat products. Furthermore, scaffolding is required to create structured meat products, but current options are unsuitable for cost-effective large-scale production of cultivated meat. Novel Farms has developed a proprietary technology to produce scaffolding that has the potential to reduce production costs while providing an ideal 3D surface for cell growth. Developing cost-efficient methods for cultivated meat production will be vital in satisfying the growing demand for animal protein while avoiding the deforestation, carbon emissions, biodiversity loss and other negative outcomes of industrial animal farming.

59 BASIC BIOLOGICAL SCIENCES↗
DOE OSTI2022

Enabling Technology - Reducing Greenhouse Gas Emissions and Energy Demands in the Meat Production Industry via Scaling Advanced 3D Culture Bioreactors

The project “Enabling Technology - Reducing Greenhouse Gas Emissions and Energy Demands in the Meat Production Industry via Scaling Advanced 3D Culture Bioreactors” focuses on developing transformational and disruptive food technologies, specifically in the area of alternative protein and meat production techniques. The impetus for developing alternative protein technologies include reducing intensive greenhouse gas emissions and energy/land/water usages associated with conventional meat production (animal agriculture). Additional rationales include providing alternatives to livestock rearing as a means of reducing antimicrobial resistance (most antibiotic and antimicrobial use occurs in food-producing animals), as well as the transmission of zoonotic diseases. The goal of this ARPA-E project was to research and develop novel and effective technologies to produce cell-cultured meat (also named in vitro meat, cultivated meat). Cell-cultured meat is an alternative protein or meat technology that involves directly growing muscle and fat tissues (which comprise meat) without using the full animal. This offers benefits in terms of animal welfare (elimination of animal slaughter), while also being projected to be more resource efficient in terms of metrics such as land use and greenhouse gas emissions, especially when compared to beef and lamb. Cell cultured meat additionally offers greater control over the cultivated cells, enabling more precise control over nutrition and taste. For example, cultured cells could be tuned to produce antioxidants such as carotenoids to improve human health. However, to date there are no scalable methods of producing cell-cultured meat cheaply at a large scale.

59 BASIC BIOLOGICAL SCIENCES↗
DOE OSTI2023

Domestication in dry-cured meat Penicillium fungi: Convergent specific phenotypes and horizontal gene transfers without strong genetic subdivision

Some fungi have been domesticated for food production, with genetic differentiation between populations from food and wild environments, and food populations often acquiring beneficial traits through horizontal gene transfers (HGTs). Studying their adaptation to human-made substrates is of fundamental and applied importance for understanding adaptation processes and for further strain improvement. We studied here the population structures and phenotypes of two distantly related Penicillium species used for dry-cured meat production, P. nalgiovense, the most common species in the dry-cured meat food industry, and P. salamii, used locally by farms. Both species displayed low genetic diversity, lacking differentiation between strains isolated from dry-cured meat and those from other environments. Nevertheless, the strains collected from dry-cured meat within each species displayed slower proteolysis and lipolysis than their wild conspecifics, and those of P. nalgiovense were whiter. Phenotypically, the non-dry-cured meat strains were more similar to their sister species than to their conspecific dry-cured meat strains, indicating an evolution of specific phenotypes in dry-cured meat strains. A comparison of available Penicillium genomes from various environments revealed HGTs, particularly between P. nalgiovense and P. salamii (representing almost 1.5 Mb of cumulative length). HGTs additionally involved P. biforme, also found in dry-cured meat products. We further detected positive selection based on amino acid changes. Our findings suggest that selection by humans has shaped the P. salamii and P. nalgiovense populations used for dry-cured meat production, which constitutes domestication. Several genetic and phenotypic changes were similar in P. salamii, P. nalgiovense and P. biforme, indicating convergent adaptation to the same human-made environment. Our findings have implications for fundamental knowledge on adaptation and for the food industry: the discovery of different phenotypes and of two mating types paves the way for strain improvement by conventional breeding, to elucidate the genomic bases of beneficial phenotypes and to generate diversity.

60 APPLIED LIFE SCIENCES↗
DOE OSTI2024

Global disease burden linked to diet high in red meat and colorectal cancer from 1990 to 2019 and its prediction up to 2030

Background Numerous studies have already identified an association between excessive consumption of red meat and colorectal cancer (CRC). However, there has been a lack of detailed understanding regarding the disease burden linked to diet high in red meat and CRC. Objective We aim to offer evidence-based guidance for developing effective strategies that can mitigate the elevated CRC burden in certain countries. Methods We used the data from the Global Burden of Disease (GBD) Study 2019 to evaluate global, regional, and national mortality rates and disability-adjusted Life years (DALYs) related to diet high in red meat. We also considered factors such as sex, age, the socio-demographic index (SDI), and evaluated the cross-national inequalities. Furthermore, we utilized DALYs data from 204 countries and regions to measure cross-country inequalities of CRC by calculating the slope index of inequality and concentration index as standard indicators of absolute and relative inequalities. Discussion The results show that globally, the age-standardized mortality rate (ASMR) and age-standardized disability adjusted life year rate (ASDR) related to CRC due to diet high in red meat have decreased, with estimated annual percent change (EAPCs) of −0.32% (95% CI −0.37 to −0.28) and-0.18% (95% CI −0.25 to −0.11). Notably, the burden was higher among males and the elderly. The slope index of inequality rose from 22.0 (95% CI 18.1 to 25.9) in 1990 to 32.9 (95% CI 28.3 to 37.5) in 2019 and the concentration index fell from 59.5 (95% CI 46.4 to 72.6) in 1990 to 48.9 (95% CI 34.6 to 63.1) in 2019. Also, according to our projections, global ASDR and ASMR might tend to increase up to 2030. Conclusion ASMR and ASDR for CRC associated with high red meat diets declined globally from 1990 to 2019, but the absolute number of cases is still rising, with men and the elderly being more affected. CRC associated with diets high in red meat exhibits significant income inequality, placing a disproportionate burden on wealthier countries. Moreover, according to our projections, ASMR and ASDR are likely to increase globally by 2030. In order to address this intractable disease problem, understanding changes in global and regional epidemiologic trends is critical for policy makers and others.

Yang, Xuesong↗
DOE OSTI2022

Different feeding patterns affect meat quality of Tibetan pigs associated with intestinal microbiota alterations

This study aimed to investigate the effects of different feeding patterns on meat quality, gut microbiota and its metabolites of Tibetan pigs. Tibetan pigs with similar body weight were fed the high energy diets ( HEP , 20 pigs) and the regular diets ( RFP , 20 pigs), and free-ranging Tibetan pigs ( FRP , 20 pigs) were selected as the reference. After 6 weeks of experiment, meat quality indexes of semitendinosus muscle ( SM ) and cecal microbiota were measured. The results of meat quality demonstrated that the shear force of pig SM in FRP group was higher than that in HEP and RFP groups ( p < 0.001); the pH-value of SM in HEP pigs was higher at 45 min ( p < 0.05) and lower at 24 h ( p < 0.01) after slaughter than that in FRP and RFP groups; the SM lightness ( L* value) of FRP pigs increased compared with RFP and HEP groups ( p < 0.001), while the SM redness ( a* value) of FRP pigs was higher than that of RFP group ( p < 0.05). The free fatty acid ( FA ) profile exhibited that the total FAs and unsaturated FAs of pig SM in HEP and RFP groups were higher than those in FRP group ( p < 0.05); the RFP pigs had more reasonable FA composition with higher n-3 polyunsaturated FAs ( PUFAs ) and lower n-6/n-3 PUFA ratio than HEP pigs ( p < 0.05). Based on that, we observed that Tibetan pigs fed high energy diets (HEP) had lower microbial α-diversity in cecum ( p < 0.05), and distinct feeding patterns exhibited a different microbial cluster. Simultaneously, the short-chain FA levels in cecum of FRP and RFP pigs were higher compared with HEP pigs ( p < 0.05). A total of 11 genera related to muscle lipid metabolism or meat quality, including Alistipes , Anaerovibrio , Acetitomaculun , etc., were identified under different feeding patterns ( p < 0.05). Spearman correlation analysis demonstrated that alterations of free FAs in SM were affected by the genera Prevotellaceae_NK3B31_group , Prevotellaceae UCG-003 and Christensenellaceae_R-7_group ( p < 0.05). Taken together, distinct feeding patterns affected meat quality of Tibetan pigs related to gut microbiota alterations.

Zhu, Yanbin↗
DOE OSTI2024

Impacts of feeding three strains of microalgae alone or in combination on growth performance, protein metabolism, and meat quality of broiler chickens

Variations in nutrient compositions, especially amino acid (AA) profiles, among microalgal species may enable a superior feeding outcome from a combined than singular supplementation in poultry diets. Therefore, a feeding trial was conducted to compare the effects of three strains of microalgal biomass supplemented alone or in combination to replace 5 % (starter) and 10 % (grower) soybean meal (on weight-to-weight basis) on growth performance, protein metabolism, and meat quality of broiler chickens. Day-old Cornish Cross male chicks (total = 180) were divided into 5 groups (6 cages/treatment, 6 birds/cage) and fed a corn-soybean meal basal diet (BD), BD + H117 (Chlorella sp., H117), BD + C985 (Tetraselmis sp., C985), BD + Nannochloropsis oceanica (NO), and BD + H117 + C985 + NO (Combination). Feeding any of the microalgae diets did not alter growth performance nor meat quality including texture, pH, color, and water holding capacity of breast and thigh meats. However, the breast weight percentages were decreased (P < 0.05) by feeding the C985, NO, and Combination diets. Compared with the BD, the 4 microalgal diets led to higher (P < 0.05) plasma uric acid and protein concentrations at weeks 3 and (or) 6. The mRNA levels of MAFbx, MURF1, FOXO1, and calpastatin in the breast and thigh muscles were altered by the microalgal diets but not those of genes associated with other quality traits. In conclusion, replacing 5 % or 10 % soybean meal with three sources of microalgae in broiler diets decreased breast weights percentage but not absolute weight. Furthermore, feeding chickens with the combination of three microalgae did not restore the breast loss and induced different expressions of genes related to muscle hypertrophy or atrophy.

59 BASIC BIOLOGICAL SCIENCES↗
DOE OSTI2024

Spark plasma sintering of fuel meats for U 3 O 8 based dispersion fuels

Research and test reactors often use dispersion-type fuel due to its increased thermal conductivity and burn-up capabilities compared to conventional fuel. Al-U 3 O 8 (aluminumtriuranium octaoxide) dispersion fuels have several advantages over their competitors, such as higher service temperature and better stability of oxygen stoichiometry. However, the two-step fabrication of dispersion fuel causes undesirable porosity in cold-pressed fuel meats that is preserved in co-extruded fuel plates. To combat this, spark plasma sintering (SPS) was used for the fabrication of Al-15, 20, and 30 vol% U 3 O 8 and 8 and 12 vol% Mo-U 3 O 8 fuel meats for the Al-U 3 O 8 time. The in situ SPS data was used to construct and validate Master Sintering Curves (MSCs) with accuracies in Al fuels at 0.02 g/cm 3 , and Mo fuels at 0.07 and 0.17 g/cm 3 . The as-sintered fuel meats were characterised using x-ray diffraction (XRD) and scanning electron microscopy (SEM) to understand chemical and physical changes following the SPS process. The pellets exhibited very high relative densities, the U 3 O 8 was observed to undergo reduction to UO 2 .

Aluminium↗
DOE OSTI2024

Susceptibility of pESI positive Salmonella to treatment with biocide chemicals approved for use in poultry meat processing as compared to Salmonella without the pESI plasmid

Abstract Salmonella is a common cause of human foodborne illness, which is frequently associated with consumption of contaminated or undercooked poultry meat. Serotype Infantis is among the most common serotypes isolated from poultry meat products globally. Isolates of serotype Infantis carrying the pESI plasmid, the most dominant strain of Infantis, have been shown to exhibit oxidizer tolerance. Therefore, 16 strains of Salmonella with and without pESI carriage were investigated for susceptibility to biocide chemical processing aids approved for use in US poultry meat processing: peracetic acid (PAA), cetylpyridinium chloride (CPC), calcium hypochlorite, and sodium hypochlorite. Strains were exposed for 15 s to simulate spray application and 90 min to simulate application in an immersion chiller. All strains tested were susceptible to all concentrations of PAA, CPC, and sodium hypochlorite when applied for 90 min. When CPC, calcium hypochlorite, and sodium hypochlorite were applied for 15 s to simulate spray time, strains responded similarly to each other. However, strains responded variably to exposure to PAA. The variation was not statistically significant and appears unrelated to pESI carriage. Results highlight the necessity of testing biocide susceptibility in the presence of organic material and in relevant in situ applications.

Biotechnology & Applied Microbiology↗
DOE OSTI2026

Enamel nanocrystal misorientation increased with meat-eating and agriculture

Enamel covers teeth, is the hardest tissue in the vertebrate body and has a complex multiscale structure from nanometres to millimetres. The structure comprises thin, long hydroxyapatite (Ca 5 (PO 4 ) 3 OH) nanocrystals, 50–70 nm wide, many micrometres long, parallel and bundled into approximately 5-µm-wide rods. The rods undulate and cross into a microscale ‘decussation pattern’ that toughens enamel by deflecting cracks. However, the crystallographic orientation of enamel nanocrystals is poorly understood. Here we show that the misorientation angle of adjacent nanocrystals varies markedly across 12 primate teeth spanning 9 species, 17.8 million years of evolution and diverse diets. Using a method called Polarization Enabled Large Input of Crystal Angles at the Nanoscale (PELICAN), we compare nanocrystals in the same (pre)molar locations and show that misorientation increases with food hardness in extant and fossil non-human apes and monkeys. We compare misorientation across three major dietary shifts in human evolution: the transition to meat-eating about 2.0–1.5 million years before present, to agriculture (about 12,000 years before present), and the Industrial Revolution (about 250 years before present). We show that over the past 1.6 million years, in the human lineage misorientation increased with time, especially when meat and stone-ground grains were introduced into human diets, but not with the Industrial Revolution. Thus, besides macro-changes, teeth adapted to dietary change at the nanoscale and crystallographically. This observation suggests that misorientation may contribute to enamel’s resilience; thus, bioinspired materials may consider small misorientation angles for added resilience.

biomaterials↗
DOE OSTI2022

Correlations between Texture Profile Analysis and Sensory Evaluation of Cured Largemouth Bass Meat (Micropterus salmoides)

Texture is an important factor in evaluating the quality of aquatic products. To evaluate the texture properties of cured large mouth bass, edible sodium chloride (0, 1.0, 2.0, and 3.0%) was smeared to the bass meat. Texture profile analysis (TPA) and sensory evaluation were performed to evaluate the quality of the cured samples, and the correlations of the indexes in the two methods were analyzed. Two principal components were obtained from the TPA indexes and sensory evaluation indexes, and the cumulative variance contribution rates were 73.87% and 72.99%, respectively. Results from the principal component analysis showed that the main indicators that affected the TPA were gumminess and springiness, while those that affected sensory evaluation were chewiness and adhesiveness. The TPA index and sensory evaluation could be effectively improved when the sodium chloride added to the bass meat was 1%. In the correlation analysis, sensory springiness was negatively correlated with TPA hardness ( P < 0.05 , r = −0.553) but positively correlated with TPA chewiness ( P < 0.05 , r = 0.596). After stepwise regression analysis, the prediction equation between the sensory springiness and TPA hardness was obtained as SSp=5.770−0.002Ha. These results provide a basis for predicting the quality of large mouth bass cured products.

Li, Meijin↗
DOE OSTI2022

Dietary microalgae on poultry meat and eggs: explained versus unexplained effects

Different types and sources of microalgae are used to feed broiler chickens and laying hens. This report provides a concise update on various impacts of feeding these novel ingredients on physical, chemical, and nutritional attributes of the resultant meat and eggs. Some of the observed effects may be associated with biochemical and molecular mechanisms derived from unique chemical compositions and nutritional values of microalgae. However, the full potential and the accurate mechanism of microalgae in producing health-promoting poultry foods remain to be explored.

59 BASIC BIOLOGICAL SCIENCES↗
DOE OSTI2022

Biofilm formation and genomic features of Listeria monocytogenes strains isolated from meat and dairy industries located in Piedmont (Italy)

Listeria monocytogenes is considered a major challenge for the food industry as it can persist for long periods in food processing plants by forming biofilms. The aims of this study were: i) to assess the biofilm producing ability of 57 Listeria monocytogenes isolates previously subjected to whole-genome sequencing (WGS); ii) to compare the levels of biofilm formation with the presence or absence of biofilm associated genes. To determine the presence or absence of a known set of biofilm associated genes, a comparative genomic analysis was performed on each strain. Among Listeria monocytogenes isolates, 58 %, 38.5 % and 3.5 % exhibited weak, moderate or strong biofilm production, respectively. No difference in biofilm production was observed between food and environmental isolates. The percentage of Listeria monocytogenes strains isolated from meat products (57 %) classified as moderate or strong biofilm producers was higher than the percentage obtained for strains isolated from dairy products (28 %). Here, the presence of the Stress Survival Islet 1, the arsD stress gene and the truncated inlA protein was significantly associated with increased levels of biofilm. Combining biofilm phenotype with molecular and genotyping data may provide the opportunity to better understand the relationship between genes linked to biofilm formation in Listeria monocytogenes.

59 BASIC BIOLOGICAL SCIENCES↗
DOE OSTI2021

Detection of Foreign Materials on Broiler Breast Meat Using a Fusion of Visible Near-Infrared and Short-Wave Infrared Hyperspectral Imaging

Foreign material (FM) found on a poultry product lowers the quality and safety of the product. We developed a fusion method combining two hyperspectral imaging (HSI) modalities in the visible-near infrared (VNIR) range of 400–1000 nm and the short-wave infrared (SWIR) range of 1000–2500 nm for the detection of FMs on the surface of fresh raw broiler breast fillets. Thirty different types of FMs that could be commonly found in poultry processing plants were used as samples and prepared in two different sizes (5 × 5 mm 2 and 2 × 2 mm 2 ). The accuracies of the developed Fusion model for detecting 2 × 2 mm 2 pieces of polymer, wood, and metal were 95%, 95%, and 81%, respectively, while the detection accuracies of the Fusion model for detecting 5 × 5 mm 2 pieces of polymer, wood, and metal were all 100%. The performance of the Fusion model was higher than the VNIR- and SWIR-based detection models by 18% and 5%, respectively, when F1 scores were compared, and by 38% and 5%, when average detection rates were compared. The study results suggested that the fusion of two HSI modalities could detect FMs more effectively than a single HSI modality.

36 MATERIALS SCIENCE↗
NASA NTRS1977

Tenderness Tester

Space telemetry has been transferred to food processing in the Armour;Tenderorneter, an instrument that predicts the tenderness of meat. The space component of the instrument is a sensitive, highly reliable strain gage originally produced for NASA's Surveyor lunar lander and other space programs by BLH Electronics, Waltham, Mass. Several years ago Armour & Co. began to develop a method of testing a hanging carcass to predict how tender the meat would be after cooking; no such method then existed. After considerable experimentation, Armour came up with a manifold-mounted group of-needle-like probes, which when stuck into a carcass, could measure the degree to which the meat resisted penetration. This provided a basis for predicting tenderness, but the development required one more . step; a device that could translate meat resistance into an electrical readout. Armour found it in the BLH strain gage. The resulting Tenderometer, now a standard and important part of Armour's meat processing operation, includes a large, 10-pronged fork which is plunged into a carcass and a cable-connected, handheld electronic device that translates the sensings of the prongs into a tenderness reading on a dial. The instrument is used by Armour to select and guarantee a premium line of beef known as TesTender, whose annual sales run into tens of millions of pounds.

Source record↗
DOE OSTI2024

Optimizing Hydride Stability in U-ZrH x Nuclear Fuel: The “Goldilocks Radius”

Nuclear-powered microreactors show great promise for opening new nuclear energy markets due to the flexibility offered by their rapid/streamlined in-factory fabrication, transportability, and self-regulating nature. The economic benefits of any commercialized nuclear reactor, however, rely on the system’s ability to produce large amounts of heat and efficiently convert that heat into electrical power reliably for long periods of time. Uranium-zirconium hydride (U-ZrH x ) is currently being considered for compact reactor designs because it is a well-known nuclear fuel system that is self-moderating, but this fuel, which has historically been used for research reactors, has not been optimized for commercial power production. Here, this paper analyzes the hydride stability of standard 304 stainless steel–clad U-ZrH x fuel under commercially relevant conditions. Fuel element design parameters, including physical dimensions, as-fabricated hydrogen content, burnup, peak fuel temperature, temperature gradient, operational fuel cycle duration, and volumetric heat generation rate, are discussed with a focus on hydrogen distribution and phase stability within the fuel element. Hydride stability declines more rapidly as the coolant temperature, burnup, and fuel cycle duration increase. Using a fuel-cladding gap material with heat transfer properties superior to air, such as helium or sodium, is essential to prolonging fuel hydride stability. The fuel’s physical dimensions are also important. At very small fuel diameters, the H/Zr ratio in the fuel meat decreases too rapidly due to the hydrogen content’s dependence on fuel meat volume. Conversely, the fuel meat temperature and temperature gradient exacerbate hydrogen loss at very large fuel diameters. We find that the most important parameter to consider when optimizing the hydride stability of U-ZrH x fuel is the relationship between the fuel meat radius and the power density in the fuel. A simple equation is empirically determined that relates the “Goldilocks radius,” that is, the fuel radius for which the H/Zr ratio is most stable, to the power density in the fuel.

11 NUCLEAR FUEL CYCLE AND FUEL MATERIALS↗
DOE OSTI2021

Thermal Model for Horizontal In-Water and In-Air Mini-Plate Experiments in the Advanced Test Reactor

Mini-Plate (MP) irradiation tests are a fueled experiment designed for irradiation in multiple test locations in the Advanced Test Reactor (ATR) at the Idaho National Laboratory (INL). MP experiments are considered a non-instrumented drop-in test where small aluminum-clad fuel plate samples are cooled directly by the ATR Primary Coolant System (PCS) water. These fueled experiments contain aluminum-clad fuel mini plates consisting of monolithic U-10Mo. Previous thermal analyses have been documented concerning oxide growth[1] and thermal safety margin[2] for the MP-2 experiment. A thermal analysis has been performed on the MP-2 experiment using a new technique for calculating the necessary time after the experiment has been irradiated and reactor shutdown necessary to not exceed the 95% lower bound blister threshold temperature for the fuel in a horizontal in air configuration. A horizontal in water model has also been analyzed and will be discussed. After the experiment is irradiated in the ATR, it is necessary to calculate the fuel meat temperatures at 12 hours after shutdown. This is done to assure that at the 12 hour mark, if this experiment is removed from the reactor and accidentally dropped onto the working tray and is in the most severe geometrical configuration of horizontal (minimum heat transfer) that fission products will not be released. The blister threshold temperature is considered this safety limit. The horizontal in air analysis is also performed considering that the experiment is horizontal in a drained canal and filled with air and natural convection heat transfer with air on the outside. The initial mini-plate testing campaign known as MP-1 [3] has been irradiated and its purpose was to form the base fuel specimens fabricated by various processes so that a single process can be down-selected for qualification. MP-2 will then serve to populate a comprehensive fuel performance data set for the down-selected fabrication process. The MP-2 experiment will be irradiated in several locations of the ATR as shown in Figure 1. The fuel plate thickness and geometry is identical to the MP-1 experiment [3], with the only variable being the fuel meat thickness. This model of the B-12 position is treated as encompassing the I-21, I-24, and B-9 positions since it has more fuel and higher total heat than the other positions. Since the blister threshold temperature is a function of fission density, a series of fission densities is calculated for the B-12 position to cover the other three positions. The B 12 position specifically uses fuel meat that is 0.016 in thick by 3.25 in long and 0.75 in tall. The total plate thickness is 0.050 in. Aluminum cladding forms the barrier between the PCS and the fuel meat. The purpose of this paper is to demonstrate this new technique developed to calculate the necessary decay time after shutdown for a series of fission densities using the ABAQUS [4] finite element and heat transfer code.

11 NUCLEAR FUEL CYCLE AND FUEL MATERIALS↗