• Magazine of the Korean Society of Agricultural Engineers
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• v.41 no.3
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• pp.81-90
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• 1999

The purpose of this study is to examine the uses of fly ash asa type of construction material. This paper presents the results of research performed to identify optimum mix proportions for production of lowable fill with high volume fly ash content . The fly ash used in this study met the requirements of KS L 5405 and ASTM C 618 for Class F material. The flowable fill with high volume fly ash content was investigated for strength and flowability characteristics. Tests were carried out on flowable fill designed to have 10 ~15kgf/$\textrm{cm}^2$ compressive strength at 28 days with fly ash contents of approximately 260kgf/㎥. Slump was held at 25$\pm$1cm for all mixtures produced to range from 5kgf/$\textrm{cm}^2$ to 14kgf/$\textrm{cm}^2$ compressive strengths at 28 days. To produce flowable fill with high volume fly ash , first the influential variables were identified in an experimental study based on factorial design. Among the proportioning variables investigated, cement ,fly ash, and sand contents were found to have statistically significant effect on strength and slump of flowable fill . Subsequently, response surface analysis techniques were used to devise an experimental program that helped determine the optimum combinations of the selected influential variables based on material properties and cost. The optimized flowable fill were then technically evaluated. It is shown that flowable fill has acceptable compressive strength , slump flow, hardening time, and permeability.

• Journal of the Korean Society for Heat Treatment
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• v.22 no.4
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• pp.210-216
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• 2009

Stainless steel EGR cooler of diesel engine is widely used to prevent the corrosion due to the content of sulfur in diesel fuel. The strength of brazed joint between stainless steel materials is very important. It is essential to observe the spreading ratio of the filler metals under the condition of deoxidation or vacuum during heating process. In this experiment, spreading ratio was tested to find the optimum brazing condition for stainless steel using brazing filler metals of FP-613, BNi-2 and BNi-5 on sus304 and sus410. Anti-corrosion tests were also performed on the above filler metals with solution of 5% $H_2SO_4$, 65% $HNO_3$ and 5% $NH_4OH$. Consequently FP-613 has good ability for anti-corrosion with 30% of chromium content compared with other filler metals. The optimum brazing conditions are occurred at $960^{\circ}C$ for 90 min. and at $1090^{\circ}C$ for 50 min. at the same degree of vacuum, $2{\sim}3{\times}10^{-3}$ Torr.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.564-571
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• 2006

In order to improve the quality and preservation of nabakkimchi, omija was added as an ingredient to determine its effect on the physicochemical characteristics of kimchi during fermentation, as well as the optimum level of omija extract. Omija extract was prepared from omija seeds by extraction with water for 9 hr at room temperature in concentrations (w/v) of 0.5, 1.0, 1.5, and 2.0% for use as an ingredient in nabakkimchi. The physicochemical characteristics of nabakkimchi containing omija extract were analyzed during fermentation of the product for up to 25 days. Delayed fermentation was observed, particularly in the early stage of fermentation, and was dependent on the concentration of the omija extract, as shown by stabilization of pH decreases and increases in the total acidity. An increased concentration of omija extract also raised the initial total vitamin C content and the reducing sugar content, which both then stabilized thereafter. Delayed development of turbidity within the optimum fermentation period of 16 days, increased redness and total color difference, and an electron-donor effect were also promoted by the omija extract. However, the omija extract also triggered extra tannin production, which leads to an astringent taste, especially at the 1.5 and 2.0% treatment levels.

• Journal of Microbiology and Biotechnology
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• v.33 no.12
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• pp.1671-1680
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• 2023

The gluten protein content in whole-wheat flour is low, which affects the elasticity and viscosity of the dough. Enzymatic modification of the protein may result in a network that mimics gluten, which plays an important role in the processing of whole-wheat foods. In this study, the effects of Halomonas alkaliantartica laccase (LacHa) on the quality parameters of whole-wheat bread were investigated. The optimum dosage of LacHa was 4 U/100 g of whole-wheat flour. At this dosage, whole-wheat bread exhibited the best specific volume and optimum texture parameters. Laccase also extended the storage duration of whole-wheat bread. We analyzed the micro-structure of the dough to determine its gluten-free protein extractable rate and free sulfhydryl group content, and verify that LacHa mediates cross-linking of gluten-free proteins. The results demonstrated that the cross-linking of gluten-free protein by LacHa improves the texture of whole-wheat bread. As a flour improver, LacHa has great developmental and application potential in baked-food production.

• Journal of Biosystems Engineering
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• v.27 no.1
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• pp.51-58
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• 2002

The goal of this research was to an optimum conditions for the brown rice conditioning from data of milling characteristics after conditioning of the brown rice. The range of the initial moisture content of the sample was 13%, 14%, and 15%, the range of the increment of the moisture content was 0.4% and 0.8% with respect to the initial moisture content, and a ripe time after conditioning was eight hours. The results obtained from this research can be summarized as fellows. 1 The crack ratio after conditioning the brown rice with the initial moisture content was increased as the initial moisture content decreased and increment of the moisture content increased. The crack ratio of the milled rice was increased than that of the non-conditioned brown rice and decreased with the conditioned brown rice with the increment of the moisture content of 0.4% and 0.5%. 2. The broken rice ratio after conditioning the brown rice with the initial moisture content was a little higher than that of the non-conditioned brawn rice. The broken ratio of the conditioned brown rice with the increment of the moisture content of 0.4% was increased around 0.2∼0.4% with respect to the non-conditioned brown riced and the broken ratio of the brown rice was high with increased amount of water sprayed during conditioning process. 3. The moisture content of the milled rice after conditioning the brown rice with the initial moisture content increased around 0.3∼0.8% with respect to the non-conditioned milled rice. 4. The electric energy consumption on milling process with the conditioned brown rice by the initial moisture content was decreased 3.4∼39.1% with respect to the non-conditioned brown rice.

• International Journal of Highway Engineering
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• v.20 no.3
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• pp.47-57
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• 2018

PURPOSES : The permeable pavement type has been rapidly developed for solving problems regarding traffic noise in the area of housing complex and heavy rainwater drainage in order to account for the climate change. In this regards, the objective of this study is to figure out the characteristics of pavement types. METHODS : The laboratory test for deriving optimum asphalt content (OAC) was conducted using the mixtures of the permeable asphalt surface for the pavement surface from Marshall compaction method. Based on its results, the pavement construction at the test field was conducted. After that, the site performance tests for measuring the traffic noise, strength and permeability were carried out for the relative evaluation in 2 months after the traffic opening. The specific site tests are noble close proximity method (NCPX), Light falling deflectometer test (LFWD) and the compact permeability test. RESULTS : The ordered highest values of the traffic noise level can be found such as normal dense graded asphalt, drainage and porous structure types. In the results from LFWD, the strength values of the porous and drainage asphalt types had been lower, but the strength of normal asphalt structure had relatively stayed high. CONCLUSIONS :The porous structure has been shown to perform significantly better in permeability and noise reduction than others. In addition to this study, the evaluation of the properties and the determination of the optimum thickness for the subgrade course under the porous pavement will be conducted using ground investigation technique in the further research.

• Journal of Powder Materials
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• v.5 no.4
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• pp.265-272
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• 1998

For the purpose of investigating the effect of sintering atmosphere and carbon addition on sintered density and microstructural characteristics, the M3/2 grade high speed steel powders with the addition of carbon are sintered in vacuum and $20%H_2/79%N_2/l%CH_4$ gas atmosphere. With the addition of 0 wt%C, 0.45wt%C and 1.15 wt%C the optimum sintering temperatures decrease down to $1260^{\circ}C$, $1210^{\circ}C$ and $1150^{\circ}C$ respectively for the vacuum sintered specimen, and also decrease down to $1130^{\circ}C$, $1120^{\circ}C$ and $1115^{\circ}C$ for the gas sintered specimen. The threshold temperatures for full densification decrease steeply with increasing carbon content of the sintered specimen, while this temperatures are slowly decreased at high carbon content. The vacuum sintered specimen shows the primary carbides of MC and $M_6C$ type at the optimum sintering temperature, and eutectic carbides of $M_2C$ and Fe-Cr type are produced in the oversintered specimen. The gas sintered specimen exhibits M6C and Fe-Cr type primary carbides at the optimum sintering temperature. The eutectic carbides of $M_6C$ and Fe-Cr type and MX type carbonitride are shown for the oversintered specimen in the gas atmosphere. The hardness of gas sintered specimen shows high value of 830-860 Hv due to the increment of carbide precipitation.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.179-191
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• 2001

The effects of whole wheat flour on the Rheological Properties of dough gassing power of yeast S.cerevisiae and breadmaking properties were studied. The blending ratios of whole wheat flour to bread making flour were 0, 25, 50, 75 and water absorption in the farinography increasedlinerly from 62.5%in 100% bread making flour and 77.5% in 100% whole wheat flour. The hardness and cohesiveness of dough prepared with optimum moisture content was constant regardless of the blending ratio of whole wheat flour. whole wheat flour had no effect on the total gas production or the internal gas content in the dough at a constant moisture level but had detrimental effect on the loaf volume. In a dough at the optimum moisture level, whole wheat flour increased the two former parameters sensory evaluation indicated that the replacement in the range of 25 to 50% with whole wheat flour at the optimum moisture level was acceptable

• Journal of the Korean Ceramic Society
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• v.11 no.1
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• pp.29-35
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• 1974

Effect of calcium sulfate and barium sulfate on the formation of portland cement clinker was studied by means of chemical analysis. DTA and X-ray diffraction analysis. In the presence of liquid phase, effect of the additives on the formation of tricalcium silicate was examined according to the reaction, 2CaO.$SiO_3$＋CaO$\longrightarrow$3CaO.$SiO_3$, which is the principal reaction in portland cement clinkerization, and optimum conditions in firing clinker concerning amount of additive, firing time and temperature were determined, and its kinetics was referred to. The experimental results are summerized as follow: (1) Appropriate burning temperature range of cement clinker is more limited as the content of calcium sulfate in clinker is increased. Amount of calcium sulfate, firing time and temperature in proper condition of clinkerization is related to each others. Being added suitable quantity of calcium sulfate, firing temperature of clinker can be lowered about $100^{\circ}C$. (2) When 3-5 mole% of calcium sulfate is added, firing time of 15-30 minutes at about $1380^{\circ}C$ is reasonable, and if the content is over7 mole %, firing for 1 hr. or more at $1350^{\circ}C$ is anticipated to be optimum condition. (3) In the reaction of tricalcium silicate formation, the role of barium sulfate as a mineralizer is similar to that of calcium sulfate, but the optimum firing temperature of cement clinker containing barium sulfate tends to be 20-$30^{\circ}C$ higher than that of clinker containing calcium sulfate. (4) When barium sulfate is used as mineralizer, 2-3 mole % of it to tricalcium silicate is recommended and if it is added more than this amount, free CaO is increased rapidly in clinker and alite formation is inhibited.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.443-450
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• 1984

Chemical and microbial changes during Kimchi (a group of Korean seasoned pickles) fermentation were carried out at various temperatures and salt concentrations. The time reaching optimum ripening of Kimchi varied depending upon fermentation temperature and salt concentration. At high temperature and low salt content Kimchi fermentation was faster than at low temperature and high salt content. The ratio of volatile to non-volatile acids reached its maximum at the optimum ripening time of Kimchi and decreased thereafter. Leu. mesenteroids, Lac. brevis, Lac. plantarum, Ped. cerevisiae, Str. faecalis and low acid producing Lactobacilli were isolated from Kimchi samples. However, the main microorganism responsible for Kimchi fermentation was Leu. mesenteroides and Lac. plantarum was the main acidifying organism. Total viable count increased rapidly in the beginning of fermentation and reached its maximum number at optimum ripening time and then decreased slowly as the acidity of Kimchi increased. While the total aerobic bacteria and fungi decreased during Kimchi fermentation, the yeast increased significantly at lower temperature.