Automation of controlling the thermal state of steel structures of food industry buildings based on the validation of modified methods for determining the thermal performance of their fire protection coatings
Automation Validation Fire protection coating Control Steel structure Thermal performance Thermal state Food industryTo determine the thermal performance of coatings intended for fire protection of steel structures in food industry buildings, it is relevant to develop and implement modified methods with a minimum number of test samples based on the experimental and calculation procedures given in EN 13381-4:2013 and EN 13381-8:2013.The task of validating these modified methods as a task of automated control of the thermal state of steel structures under the influence of a standard temperature regime in accordance with EN 1363-1:2020 was formulated.The procedure for automated control of this thermal state was proposed, which allows determining the range of deviation of calculated from actual values of thermal performance of the coating and the optimal parameters in the applied calculation model, and is also acceptable for ensuring automation of experimental and calculation operations.According to this procedure, the values of the coating thickness on each sample were determined, at which, under the influence of the standard temperature regime, the conditions for compliance with the experimental and specified values of the time intervals until the critical steel temperature is reached on the samples are met, and also determine the range of deviation of the calculated from the actual values of the thermal parameters of the coating.The tasks that need to be solved for further practical implementation of the proposed control procedure were outlined.They relate to the creation of algorithmic and software, justification of the value or procedure for determining the permissible deviation of the time interval until the critical steel temperature is reached, and verification of the control procedure with the created software through the use of simulation and natural experimentation methods.
Authors
- Martin Novák (ORCID: https://orcid.org/0000-0002-2077-0753)
- Y. Smityukh
Publication Details
- Journal
- Scientific Works of National University of Food Technologies
- Published
- 2024-10-01
- DOI
- https://doi.org/10.24263/2225-2924-2024-30-5-3
- Primary Topic
- Environmental and Industrial Safety
- Type
- article
- Field-Weighted Citation Impact
- 0.00