• International Journal of Highway Engineering
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• v.5 no.3 s.17
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• pp.1-9
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• 2003

This study was performed to evaluate the effect of various joint sealant on reducing the reflection cracking of asphalt concrete overlay on cement concrete pavement. The test method used was an accelerated reflection cracking test in shear mode, which was developed for evaluation of reflection cracking resistance of overlaid asphalt concrete in laboratory. The test results showed that use of joint sealants resulted in a significant reduction of reflection cracking. When sealant E was used, the fatigue life was the highest, with relatively larger horizontal deformation. When Sealant B was used, the dynamic stability was the highest with the smallest horizontal deformation. In general, the greater the tensile strength of sealant, the better the crack resistance of the mixture.

• Cement
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• s.36
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• pp.53-58
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• 1970

• 한국도로학회:학술대회논문집
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• 2000.11a
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• pp.21-25
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• 2000

• Proceedings of the Korea Water Resources Association Conference
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• 2002.05b
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• pp.1304-1309
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• 2002

• International Journal of Highway Engineering
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• v.6 no.4 s.22
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• pp.101-108
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• 2004

Asphalt overlay method is a general method to extend the of life old concrete pavements. However, reflection cracks are the typical problem of the AC overlay on distressed concrete pavement. Joint sealing, stress absorbtion layer have been used to prevent reflection cracks however partial success of to delay the timing of reflection cracking was recognized. Reflection crack problem can be eliminated by using rubblization method, which crush concrete pavement slab into piece of aggregate size that can be used base material. Previous research on rubblization method indicated that the size of rubblized PCC ranged 40-70mm at upper layer, and more than 100mm at lower layer. In this study, the adequate depth of rubblized PCC that ran prevent reflection cracking of AC overlay is estimated base on the simulation test of reflection cracking with 0, 10, 20cm rubblized PCC base.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.2
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• pp.33-37
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• 2016

One-way degassing valves usually designed for coffee packaging are recently applied to the various food packaging such as fermented health functional food or home meal replacement (HMR) packaging. The optimized degassing pressure by food product is important factor for keeping effective freshness and improving preservation of the food, therefore the development of degassing valves specified with various open pressure is needed. In this study, the mechanical characteristics of the degassing valve with ring type rubber disk were analyzed and a mathematical model was developed to predict the open pressure of the valve. The model was verified with test results derived from several available valves, and it may be useful in designing and developing a new valve.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.1
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• pp.51-55
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• 1988

This studies conducted to investigates shelf-life of fresh pork chop by using various packaging method such as aerobic packaging, aerobic packaging with lactobacilli, vacuum packaging and vacuum packaging with lactobacilli. Bacteriological and physicochemical proper ties of fresh pork chop were also investigated during storage at $4^{\circ}C$. The effect of lactobacilli treatment showed significantly in aerobic packaging and vacuum pactaging. The growth of lactobacilli did not occur in lactobacilli inoculated fresh pork chops. The gram-negative bacteria which caused to meat spoilage was inhibited by lactobacilli. The PH of Pork showed increasing tendancy regardless of treatments, TBA and VBN value appeared to be relatively low during storage at $4^{\circ}C$. The maximum shelf life of each treatments was 12-15 days of aerobic packaging. 20-25 days of vacuum packaging and aerobic packaging with lactobacilli and 30-35 days of vacuum pactaging with lactobacilli at $4^{\circ}C$ respectively.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.2
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• pp.35-39
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• 2014

One-way degassing valves are designed to allow pressure to be released from an air-tight package while preventing air from getting back into the package. Air, especially the oxygen ($O_2$) portion of air, can have negative effects on the package contents and its freshness. The most common application of the one-way degassing valve is for fresh roasted coffee. Demands of one-way degassing valves have been increasing with the high growth of global coffee market. In this study, we have developed one-way degassing valves for coffee and food packaging using ring type rubber disk, named SP valve. Its quality and performance was verified with test results to be equal with that of global top maker's product, Goglio valve. SP valves showed 820~1200 Pa of opening pressure, 10~50 Pa of closing pressure, 1.2~1.6 L/ min of flow rate. And, the SP valve applicable to ferment food packaging is expected to contribute to globalize Korean traditional food.

• Journal of the Society of Disaster Information
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• v.9 no.1
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• pp.56-64
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• 2013

The study examines the quiet pavement using fine-size aggregates and warm-mix technique to reduce traffic noise. In order to evaluate the quality of pavement, mix design and laboratory tests were carried out. Test results showed that using 10mm aggregates can reduce the cantabro loss compared with 13mm aggregates due to increase contact area between aggregates. Mixing and compaction temperatures of warm mix quiet pavement should be determined by gyratory compactor test because it is used high viscosity asphalt binder. Using warm-mix additive could reduce compaction temperature by about $15^{\circ}C$. Noise measurement and permeability tests were conducted at the test road for evaluation of the field performance. All of quiet pavements meet the standard of permeability and have sufficient porosity. Noise reduction of the quiet pavement using fine-size aggregates is more effective than that using 13mm aggregates. In particular, the effect of noise reduction was noticeable at low speeds.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.3
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• pp.103-111
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• 2014

This study analyzed effects of packaging materials and storage temperature on the shelf-life of Korean grinded yam. For experimental measurement, experimental groups were used $PET(12{\mu}m)/Al(9{\mu}m)/LLDPE(60{\mu}m)$ as opaque barrier packaging material and $PET(12{\mu}m)/PE(20{\mu}m)/VM-PET(12{\mu}m)/PE(25{\mu}m$) and barrier $NY(15{\mu}m)/LLDPE(60{\mu}m$) as transparent barrier packaging material. Control group were used normal $NY(15{\mu}m)/LLDPE(65{\mu}m)$. The grinded yam stored at refrigeration temperature ($5^{\circ}C$) and room temperature ($20^{\circ}C$C) for 8 days. Changes in color, pH, viscosity, microorganisms and sensory characteristics were measured. In the grinded yam L and ${\Delta}E$ value were not changed rapidly at refrigeration temperature. However L and ${\Delta}E$ were rapidly changed in all of packaging materials at room temperature. In two temperature condition, pH and viscosity were decreased during storage but pH was increased at $5^{\circ}C$ after 4 days. PET/Al/LLDPE and PET/PE/VM-PET/PE inhibited the growth of microorganisms effectively. PET/AL/LLDPE which is a high barrier packaging material showed the best in two temperature condition.