• Journal of the Korea Concrete Institute
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• v.14 no.5
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• pp.726-733
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• 2002

Shrinkage strip or separation strip is a temporary joint that is left open for a certain time during construction to allow a significant part of the shrinkage to take place without inducing stress. A shrinkage stress analysis method of shrinkage strip in concrete slab of multi-story building considering the relaxation effect of creep and construction sequence is proposed. The analysis results of 10-story example building show that the effect of shrinkage strip can be analyzed easily by the proposed method. And shrinkage strip installed in a particular floor makes the stress of that floor reduced and the stress of the other floors increased a little. The rate and amount of stress reduced with closing time mainly depends on the development of shrinkage with time of concrete model used. The amount of stress reduced is determined by the amount of shrinkage strain developed before the closing of shrinkage strip.

• Resources Recycling
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• v.27 no.1
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• pp.92-105
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• 2018

The present study was carried out to find a suitable drying method for measuring non-evaporable water contents of various hydraulic inorganic materials. In Part 1 of the paper, the case Ordinary Portland cement is discussed. Various drying methods including vacuum and oven drying, and an ignition, were used for the OPC paste and mortar having different w/c. The sole vacuum drying under room temperature led a fluctuation on measurement of hydration degree, while the sole oven drying also yielded unwanted hydration promotion at the early age. A combination of the vacuum and oven drying was considered as a suitable drying method for the OPC case.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.292-301
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• 1997

In drying process, to minimize the quality degradation by improved drying process and pretreatment methods, carrots, cabbages and radishes were dried and rehydrated. Physico-chemical properties of product were analyzed to determine the optimum pretreatment method and drying models were applied to explain drying mechanisms. Microwave, steam and water were used prior to drying as blanching method. In consideration of physical properties, optimum treatment time was decided that microwave was 1 min, steam and water were each 10 min. Control, steam, water, microwave and osmotic dehydration were treated prior to drying as pretreatment individually, osmotic dehydration was lower than the other treatmemt in drying efficiency, but carotene content was higher than the others. The effect continued after rehydration. Ten panelists tested dried and rehydrated carrots. After rehydration, the quality of air dried product with osmotic dehydration was superior to freeze dried without treatment. The fittness of drying models were conducted in order to explain the mechanism of drying each process. Quadratic model was most fittable to explain during drying. However, in rehydration process, no fittable model was found.

• Proceedings of the Korean Fiber Society Conference
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• 2007.11a
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• pp.375-376
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• 2007

생쪽잎을 다양한 방법으로 건조, 분말화하여 염색하는 경우 전통적인 색소추출방법에서 얻을 수 있는 색상으로 염색됨을 확인하였다. 특히 급냉/동결건조한 분말은 생즙법의 염색효과에, 상온건조한 분말은 생즙법과 침전법의 염색효과에 더 효율적인 방법으로 나타났다.

• Magazine of the Korea Concrete Institute
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• v.10 no.5
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• pp.197-204
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• 1998

초기재령에서 외기에 노출된 콘크리트는 수분확산으로 인하여 부등건조수축이 발생하고, 또한 자체건조로 인하여 자기수축도 발생한다. 따라서 콘크리트 재부의 수축변형도는 이러한 자기수축을 포함하고 있으므로 이를 고려해야 한다. 본 연구에서는 초기재령에서 콘크리트 강도에 따라 자기수축의 영향을 고려하여 부둥건조수축에 대한 실험과 해석을 수행하였다. 또한 콘크리트 내부의 부등수분분포로 인한 수축변형도에 대하여 실험결과와 해석결과를 비교하여, 해석방법의 타당성을 검증하였다. 실험 및 분석결과에 의하면 저강도콘크리트는 수분확산으로 인하여 주로 수축현상이 일어나고 자기수축의 영향은 거의없었다. 그렇지만 고강도 콘크리트는 자기수축에 의해서도 영향을 받았다. 그리고 콘크리트의 부등건조수축은 강도에 따라 큰 차이를 나타냈다. 또한 제시한 해석방법에 의한 해석결과는 실험결과를 잘 예측하였다.

• Journal of the Korea Concrete Institute
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• v.22 no.1
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• pp.85-91
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• 2010

In this study, the drying shrinkage strains were compared of 24~60 MPa concrete specimens subjected to various curing conditions and measurement methods were compared. And, the applicability of the test and prediction methods were investigated. According to the results, drying shrinkage was significantly reduced in 28 day curing condition. In the sealed curing case, drying shrinkage strain from demolding time was identical to the one of the standard curing case for low strength concrete, however, drying shrinkage strain was greatly increased than the standard case for high strength case because of the effect of autogenous shrinkage. The efficient measurement was possible using the embedded gage for concrete drying shrinkage, but, the measured value by contact gage was lower than the one by the embedded gage. The test results agreed with EC2 model better than the other.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.575-580
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• 1999

In this study, the quality changes of Hoelen was investigated, which were color differences, browning degrees, total phenolic compounds and electron donating abilities to optimize drying condition using hot air and far infrared drying by changing conditions such as temperatures, air velocities and radiation distances. In color values, ${\Delta}b\;value$ decreased with increasing temperatures, while ${\Delta}L$, ${\Delta}a$ and ${\Delta}E\;value$ increased. The browning degrees showed the similar tendency with the color values. Total phenolic components of Hoelen decreased with increasing drying temperature and air velocity, and decreasing radiation distance. On the other hand, there was no significant difference in the changes of electron donating abilities (EDA) of Hoelen among drying methods and conditions. As a result, the hot air drying was more effective method than the far infrared was.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.805-813
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• 1994

Zucchini slices, sweet potato stems, taro stems, and platycodon treated with various methods such as dipping in citric acid solution, sulfite solution, or sulfur fumigation were dried by the natural sun drying method or the forced air drying method at 50, 70, 90, or $105^{\circ}C$. Mold growth of the dried vegetables and sensory quality of the dried and rehydrated vegetables were investigated. Limiting moisture contents to prevent mold growth over 3 month storage under room temperature were 15, 20, 25, and 15% for zucchini slices, sweet potato stems, taro stems, and platycodon, respectively. The chlorophyll containing vegetables dehydrated by the forced hot air showed better sensory quality than those by the natural sun. Among the pretreatments, dipping in the sulfite solution provided the best sensory quality to the dried vegetables. The sensory quality of dried platycodon was improved to a small extent by sulfur fumigation and sulfite solution treatment. The sensory quality of the dried platycodon was not found to be affected by the drying methods. All the tested vegetables dried at $105^{\circ}C$ had the worst sensory quality. Except drying temperature of $105^{\circ}C$, the lower the drying temperature, the better the sensory quality and the rehydration rates were obtained for the tested vegetables except platycodon. The sensory quality of the platycodon was little affected by the drying temperature tested in the range of $50{\sim}90^{\circ}C$.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.55-64
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• 2014

This study was performed to determine the effects of drying methods on the quality and physiological activities of blueberry. Blueberries(Vaccinium ashei) were dried by hot-air ($60^{\circ}C$), cyclic low pressure ($50^{\circ}C$), and freeze drying methods. They contained high properties of carbohydrates(68.48~80.00%), crude protein(1.63~5.41%), crude fat(0.58~1.25%), and ash(0.71~1.11%) regardless of the drying methods. There were no differences in pH according to the drying methods. Browning index increased as the drying temperature increased. The L, a values of the freeze-dried sample were higher than those of the other dried samples, whereas the b value of the cyclic low pressure dried sample was higher than that of the other samples. The free sugar contents of the hot-air sample were higher than those of the other samples. Vitamin C content of the freeze dried sample was higher than that of either the hot-air or cyclic low pressure dried sample. The contents of total polyphenols and anthocyanins were higher in the freeze dried sample. The DPPH radical scavenging activity of freeze drying sample was higher than that of either the hot-air or cyclic low pressure dried sample. The result indicated that there were no differences in product quality depending on the freeze-drying and cyclic low pressure drying methods.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2023.11a
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• pp.13-15
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• 2023

환경친화적 선박(이하 친환경 선박)의 소개 및 건조근거와 대상 선정 방법에 대하여 설명하고, 선박 건조 업무 시 고려사항과 선박 건조 업무를 경제적, 효율적으로 추진하기 위한 아이디어를 제안하였다.