HL-2A托卡马克真空烘烤除气性能研究  

Study of vacuum bakeout degassing performance on HL-2A Tokamak

作　　者：颉延风[1] 田培红 唐芳群 蔡萧[1] 黄向玫[1] 曹曾[1] 刘德权[1] 

机构地区：[1]核工业西南物理研究院,四川成都610225

出　　处：《真空》2015年第1期48-52,共5页Vacuum

基　　金：国家磁约束核聚变能研究专项(2010GB108002;2009GB102001)

摘　　要：120℃过热水循环系统对HL-2A主机真空室进行烘烤除气,温升梯度为±1.5℃,持续时间302 h。烘烤过程包含两个恒温阶段,90℃热平衡后真空度达到4.8×10-4Pa,120℃热平衡后真空度达到2.3×10-4Pa。真空室经过烘烤除气后真空度为2.2×10-5Pa。结合实验数据,通过拟合函数建立数学模型对真空度变化规律进行趋势分析,验证了过热水烘烤除气在HL-2A装置真空系统运行中的合理性和重要性,为300℃以上高温烘烤除气方案的制定提供依据。The superheated water circulation system would bake the vacuum vessel of HL-2A Tokamak at 120 ℃ in order to remove water vapor and other absorbed gases. The temperature gradient is about ±1.50 ℃. After 302 hours baking operation, the vacuum degree of the vessel reaches 2.2×10^-5 Pa. There are two steady heat balance stages during the baking process, one stage heat balance with maximum temperature at 90 ~C will get the vacuum degree to 4.8×10^-4 Pa, the other stage heat balance with maximum 120 ℃ will get the vacuum degree to 2.3×10^-4 Pa. Based on experimental datas, a mathematical model is established by fitting function to analysis changing trends of the vacuum degree. The study results of the mathematical analysis validate the rationality and importance of baking system on HL-2M Tokamak, and may provide a reference for higher temperature baking at 300 ℃.

关 键 词：真空度 烘烤 除气 拟合函数 

分 类 号：TL628[核科学技术—核技术及应用]