• Journal of Korean Tunnelling and Underground Space Association
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• v.21 no.2
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• pp.243-256
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• 2019

Formation of filter cake with little slurry penetration into the tunnel face ground is an essential factor to successfully apply the slurry shield tunnel boring machine (TBM) for tunnelling work. However, when the bentonite slurry is in contact with seawater, it is not easy to guarantee the filter cake formation due to decrease of the swelling volume and viscosity of the slurry. In this study, in order to evaluate the effect of the seawater on the applicability of the slurry shield TBM method, the slurry injection tests were carried out with the variation of seawater percentage contained in the slurry samples as well as the variation of soil types. And then, the effect of these two factors on the slurry clogging phenomena was theoretically and experimentally figure out. As a result, it was found that the value of the slurry clogging criteria (SCC) indicating the applicability of the slurry shield TBM significantly decreases up to 67% as the percentage of seawater increases from 0% up to 20%. In addition, it was found to be necessary to take into account both the characteristics of slurry and soil types together when judging the applicability of the slurry shield TBM method by assessing the slurry penetration characteristics that will occur during tunnelling work.

• Tunnel and Underground Space
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• v.32 no.1
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• pp.30-58
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• 2022

The deep geological repository for high-level radioactive waste disposal is a multi barrier system comprised of engineered barriers and a natural barrier. The long-term integrity of the deep geological repository is affected by the coupled interactions between the individual barrier components. Erosion and piping phenomena in the compacted bentonite buffer due to buffer-rock interactions results in the removal of bentonite particles via groundwater flow and can negatively impact the integrity and performance of the buffer. Rapid groundwater inflow at the early stages of disposal can lead to piping in the bentonite buffer due to the buildup of pore water pressure. The physiochemical processes between the bentonite buffer and groundwater lead to bentonite swelling and gelation, resulting in bentonite erosion from the buffer surface. Hence, the evaluation of erosion and piping occurrence and its effects on the integrity of the bentonite buffer is crucial in determining the long-term integrity of the deep geological repository. Previous studies on bentonite erosion and piping failed to consider the complex coupled thermo-hydro-mechanical-chemical behavior of bentonite-groundwater interactions and lacked a comprehensive model that can consider the complex phenomena observed from the experimental tests. In this technical note, previous studies on the mechanisms, lab-scale experiments and numerical modeling of bentonite buffer erosion and piping are introduced, and the future expected challenges in the investigation of bentonite buffer erosion and piping are summarized.

• Journal of the Korean Wood Science and Technology
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• v.11 no.3
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• pp.49-57
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• 1983

This study dealts with the penetration of methyl methacrylate(MMA) monomer-solvent system into five Korean major tree species, especially the Pinus koraiensis S. et Z., Pinus densiflora S. et Z., Larix leptoiepis Gordon, Quercus serrata Thunb. and Betula platyphylla var japonica Hara. In this report I described the results of the interaction between wood and polymer loading by catalyst-heat polymerization. On the other hand the influence of penetration of polymer loading on dimensional stabilization on WPC of Pinus koraiensis by catalyst-heat polymerization was also investigated.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.568-576
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• 2012

Baksulgi with various sugar substitutes was prepared and characterized for physicochemical and sensory qualities. The 10% sugar in a control baksulgi was replaced with 16.1% glucose, 13.3% erythritol, 10.2% xylitol, 0.2% stevioside (enzymatically modified stevia 100%), 0.05% aspartame, or 1.2% sucralose. Instrumental and sensory analyses indicated that the baksulgi with glucose was significantly different in color from the others, which was attributed to high susceptibility to browning reaction of the glucose. Baksulgi with aspartame showed significantly lower pH than that of control baksulgi, suggesting that the aspartame might have been hydrolyzed into its constituent amino acids under elevated steaming temperature. A sensory evaluation revealed that baksulgi with sucralose or xylitol was comparable to the control baksulgi in all sensory characteristics. However, the baksulgi with sucralose showed appreciably increased hardness with increased storage time at $4^{\circ}C$, partially due to the anhygroscopic property of sucralose.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.393-397
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• 2004

Rice was steeped at elevated temperatures of $40,\;50,\;or\;60^{\circ}C$ for 2 hr, and physicochemical properties of starches isolated from wet-milled rice flour were investigated. Steeping at elevated temperatures slightly decreased lightness of rice starch, while increased yellowness and redness. Average granule size of rice starch was decreased by steeping treatment. Swelling power and solubility increased as temperature increased. Starch from rice steeped at $40^{\circ}C$ displayed highest swelling power and solubility. Differential scanning calorimetry data of starch obtained from steeped rice at $60^{\circ}C$ showed increased onset and peak temperatures, with narrower gelatinization temperature range, suggesting partial annealing effect. Pasting properties of starch measured by Rapid Visco-Analyzer indicated increased peak viscosity due to rice steeping at $40^{\circ}C$. Peak and breakdown viscosities decreased at $50\;and\;60^{\circ}C$, whereas setback and final viscosities increased.

• Applied Biological Chemistry
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• v.28 no.1
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• pp.19-27
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• 1985

The physicochemical properties of starch isolated from Yullmoo (Coix lachrymajobi var. mayuen stapf.) and Yeomjoo (Coix lachryma-jobi L.) were investigated. The average diameters of starch granules of Yullmoo and Yeomjoo were 12.0 microns, both of all, and the shape of these starch granules were hexagon, octagon and round. X-ray diffraction patterns of two samples were A-types and amylose contents of Yullmoo and Yeomjoo starch were 0% and 23%, respectively, iodine affinities of these were 0.08% and 4.2%, respectively, blue values and alkali numbers of these were 0.13 and 0.43, 2.4 and 7.2, and raising power of these were 280 and 20, respectively. Yullmoo starch had higher swelling power than Yeomjoo starch. The increase in optical transmittance of 0.1% suspensions of Yullmoo and Yeomjoo starches occurred at $60^{\circ}C$ and continued up to $75^{\circ}C$ for Yullmoo, $85^{\circ}C$ for Yeomjoo. Amylogram data on 5% of Yullmoo and Yeomjoo starch suspensions showed that gelatinization temperatures and maximum peak heights of Yullmoo and Yeomjoo were $68.5^{\circ}C\;and\;78^{\circ}C$, 920 and 310 B.U., respectiyely. Intrinsic viscosities of Yullmoo and Yeomjoo starches were 1.49 and 1.77, respectively, and interaction coefficients of the two starches were 0.57 and 0.56, respectively The extent of retrogradation determined at $2^{\circ}C$ showed that retrogradation occurred slowly with Yullmoo starch paste tut little with Yullmoo.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.342-347
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• 2007

Physicochemical properties of onion powder as influenced by drying methods were investigated. Moisture contents of onion powder were 13.29%, 12.99%, and 10.78% for samples dried using hot-air dryer, freeze dryer, and vacuum dryer, respectively. There were no significant differences in crude fat, crude protein, and crude ash content (p>0.05) depending on the drying methods. Samples prepared by freeze drying showed a significantly higher L-value as compared with those prepared by hot-air and vacuum drying (p<0.05). Scanning electron micrographs showed that freeze drying produced smaller particle-sized sample which in turn resulted in the higher porosity of the sample. Freeze dried samples revealed significantly lower degree of rehydration than other samples (p<0.05) probably due to small particle size of the sample. Water solubility of freeze dried sample appeared to be higher than that of other drying methods while the swelling ratio of the same sample appeared to be lower than that of the others. Browning index was significantly lower in samples prepared by freeze drying (p<0.05) but not significantly different between samples dried by hot-air and vacuum drying. Vitamin C content was higher in freeze dried onion powder due to the lower temperature applied to the sample. Freeze dried onion powder contained significantly lower amount of total polyphenol and higher amount of total sugar as compared to other samples (p<0.05).

• Korean Journal of Food Science and Technology
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• v.52 no.1
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• pp.31-39
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• 2020

The effects of heat-moisture treatment (HMT) on the functional properties of high amylose rice starches (HARSes) purified from Korean rice varieties (A-type Goami and Singil and B-type Dodamssal and Goami2) were investigated. HMT was accomplished with moisture contents of 18 and 27% and heated at 100℃ for 16 h. While the amylose content, swelling power and solubility decreased after HMT, the water binding capacity and resistant starch (RS) content increased with increasing moisture content after HMT. The X-ray diffraction patterns of all HARSes did not change after HMT, but a decrease in the intensity of peak at 2θ=5° was observed in B-type HMT HARSes. While the starch granules aggregated after HMT, their shape and size remained unchanged. B-type HARSes exhibited higher gelatinization temperatures and lower pasting viscosities than A-type HARSes following HMT. The results, thus, suggest that while the crystalline intensity of B-type Dodamssal and Goami2 rice starches did not change after HMT, the RS content, water binding capacity, and pasting temperatures of all HARSes increased with increasing moisture content after HMT.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.5 no.1
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• pp.6-12
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• 1999

This study was conducted to investigate the application of edible films to Raymyun soup packaging. The sorption isotherm curve and BET monolayer moisture content of Raymyun soup were estimated as a basic experiment. Also, the mechanical properties, water vapor permeability, and solubility of the films were investigated. Methylcellulose, sodium caseinate, and K-carrageenan films were used as edible films and glycerol and polyethylene glycol(MW 400) were used as plasticizers. In case tensile strength, methylcellulose films was 68.56 MPa and sodium caseinate film was 7.11 MPa. The elongations of sodium caseinate, methylcellulose, and K-carrageenan film were 115.41%, 23.79% and 0.60%, respectively. The water vapor permeabilties values of methylcellulose, sodium caseinate, and K-carrageenan film between 50% and 70% RH were $0.25-0.38ng{\cdot}m/m^2{\cdot}sec{\cdot}Pa,\;0.62-0.84ng{\cdot}m/m^2{\cdot}sec{\cdot}Pa\;and\;0.31-0.55ng{\cdot}m/m^2{\cdot}sec{\cdot}Pa$, respectively. For the solubility of films, sodium caseinate film showed the highest solubility and methylcellulose film showed the lowest solubility.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.290-296
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• 2008

This study examined the physicochemical properties of chemically and enzymatically cross-modified waxy rice starches. The waxy rice starch was cross-linked using phosphorous oxychloride, and then partially hydrolyzed with four commercial ${\alpha}$-amylases (Fungamyl, Termamyl, Liquozyme, Kleistase). Swelling power and the moisture sorption isotherm did not change with cross-modification. Two cross-modified waxy rice starches (hydrolyzed with Termamyl and Liquozyme) showed higher solubilities than native starch and the two other cross-modified starches (hydrolyzed with Fungamyl and Kleistase). In terms of RVA characteristics, the two cross-modified waxy rice starches hydrolyzed with Termamyl and Liquozyme, respectively, had lower peak viscosity, holding strength, and final viscosity than the native starch. However, the two starches hydrolyzed with Fungamyl and Kleistase, respectively, revealed higher peak viscosity, holding strength, and final viscosity than the native starch. No differences were displayed in the X-ray diffraction patterns and DSC thermal characteristics of the cross-modified waxy rice starch as compared to both the native and cross-linked starches, indicating that cross-linking and enzymatic hydrolysis occurred in the amorphous region and did not alter the crystalline region.