• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.453-459
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• 1996

This study was carried out to determine the changes in quality during the drying process and the optimum drying condition for utilizing soybean curd residue. The quality criteria for soybean curd residue were acid value, peroxide value, fatty acid composition and microbial concentration. The acid values of soybean curd residue were 7.5, 4.5 and 5.9 KOH mg/g upon 12 hour drying with open-air sun, ambient-air blast and warm-air blast, respectively. The numbers of total aerobic bacteria and molds increased remarkably during drying with open-air sunlight, ambient-air blast and warm-air blast except for hot air blast. Among different drying methods, the hot air blast drying(1kg of sample) was the most effective methods, which completed in three hours. Also, the drying method demonstrated a typical drying curve ; settling down, constant rate drying and falling rate drying period were shown within one hour, from one and three hours and after three hours, respectively. Moreover, there was significant variation in the constant drying period for the quality of soybean curd residue.

• Journal of Korean Association for Spatial Structures
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• v.16 no.4
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• pp.117-123
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• 2016

The blast load is classified into free-air blast and surface blast following the location of explosion and surface. In this paper, several equations for blast load calculation are explained briefly and a modified equation for free-air blast load is suggested. The modified equation is based on Kingery-Bulmash equation which is used in UFC 3-340-02 and Conwep model. In this modified equation, the process of calculation is simplified against the original equation, and the number of coefficients is reduced under 5. As a result, each parameter of estimated data by modified equation has less than 1% of error range comparing with Kingery-Bulmash equation.

• Proceedings of the Korea Concrete Institute Conference
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• 2001.05a
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• pp.489-494
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• 2001

Several studies have reported that Granulated Blast-Furnace Slag improved the properties of concrete. The Granulated Blast-Furnace Slag could be a good alternative in the shortage of aggregate situation. Slag shows the possibility of influential aggregate and effect of environment preservation. This study presents that the basic properties of fresh concrete using Air-cooled Blast-furnace slag aggregate and Water-cooled Blast-furnace slag aggregate. Testing Factors of this study are concrete slump, slump loss, bleeding, and air contents. The result of this study is below. 1) In case of proportion slag and grave is 50 to 50, the biggest slump value is measured. 2) In the concrete using of air-cooled Blast-furnace slag aggregate, the bleeding capacity is a little. In the concrete using of Water-cooled Blast-furnace slag aggregate, the bleeding capacity goes up to 50% increase. 3) As substitution rate of the granulated blast-furnace slag goes up, air content is increased.

• Tunnel and Underground Space
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• v.2 no.1
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• pp.102-115
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• 1992

Blasting operations associated with rock excavation work may have an environmental impact in nearby structures or human beings. With the increase of construction work in urban areas, vibration problems and complaints have also increased. In order to determine the optimum design parameters for safe blast, it is essential to understand blast mechanism, design variables involved in blast-induced damage, and their effects on the blasting results. This paper deals with the characteristics of ground vibrations, air blast and fly rock caused by blast, including the general method of establishing the vibration predictors, and damage criteria suggested by various investigators. The results of field measurements from open pit mine and tunnel construction work are discussed. Basic concepts of how to design blast parameters to control the generation of ground vibrations, air blast and fly rock are presented.

• Steel and Composite Structures
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• v.10 no.5
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• pp.429-455
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• 2010

The current research presents a detailed methodology for generating air blast loading for use within a finite element context. Parameters describing blast overpressure loading on a structure are drawn from open literature sources and incorporated within a blast load generation computer code developed for this research. This open literature approach lends transparency to the details of the blast load modeling, as compared with many commonly used approaches to blast load generation, for which the details are not publicly available. As a demonstration, the load generation code is used with the finite element software LS-DYNA to simulate the response of a steel plate and girder subjected to explosions modeled using these parameters as well as blast parameters from other sources.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.302-309
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• 2009

This study investigated the effects of infrared (IR) radiation combined with air blast thawing on the physical properties of pork. Regardless of air velocity, increasing IR dosage produced an exponential increase in the thawing rate of pork. This rate increased further when air blast velocity was increased. IR treatments showed significantly lower thawing loss than that of 0 Watt treatment, while increasing air velocity significantly increased thawing loss of pork (p<0.05). Increasing both IR power and air velocity tended to decrease the cooking loss of pork. Moreover, increased IR power tended to decrease the water holding capacity and shear force of pork. The shear force changes were not significant (p>0.05). Shear force also increased with increasing air velocity. In addition, the higher the air velocity the higher the shear force of pork. In Commission Internationale de l'Eclairage (CIE) colour determination, control of temperature prevented discolouration from overheating of sample surface. The results suggest that IR dosage combined with air blast has potential in thawed meat quality aspects, and that humidity control could prevent surface drying.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2017.05a
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• pp.251-253
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• 2017

Numerical study of air-blast type injector for low emission aircraft engines was conducted. Volume-of-fluids approach was used to track interface of fuel and air. Primary atomization of fuel stream was visualized, and thickness and mean velocity at the injector exit was calculated. Liquid fuel injected from fuel slots joined together as a thin film on preflimer surface, and interacted with swirling air. As instability on the fuel surface increased, separation of fuel as ligaments and droplets occured. The film thickness and velocity were used to as fuel injection boundary condition for reactive flow simulation. Primary reaction zone was formed in vicinity of the fuel nozzle, creating a stable flame inside the combustor.

• Explosives and Blasting
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• v.25 no.2
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• pp.35-46
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• 2007

The excavation of ground by blasting is widely accepted during construction of the various infrastructures because the cost is relatively low and its process is simple. Although the ground vibration accompanied by the blasting has drawn many theoretical and experimental research interests, the environmental influence of the air blast tends to be overlooked. This means the noise produced from construction sites have been neglected academically even though it is very controversial and hypersensitive case causing many conflicts in environmental problems. In the light of this, this study explores a way of calculation of air blast. Specifically, we measure the actual air blast and explosive noise, and then make the predicted formula of them based on the change of charge per delay using regression analysis. The comparison with the predicted and measured results helps to determine the validity of estimated formula.

• Steel and Composite Structures
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• v.30 no.3
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• pp.217-230
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• 2019

One of the most important design criteria in underground structure is to design lightweight protective layers to resist significant blast loads. Sandwich blast resistant panels are commonly used to protect underground structures. The front face of the sandwich panel is designed to resist the blast load and the core is designed to mitigate the blast energy from reaching the back panel. The design is to allow the sandwich panel to be repaired efficiently. Hence, the underground structure can be used under repeated blast loads. In this study, a novel sandwich panel, named RC panel - Helical springs- RC panel (RHR) sandwich panel, which consists of normal strength reinforced concrete (RC) panels at the front and the back and steel compression helical springs in the middle, is proposed. In this study, a detailed 3D nonlinear numerical analysis is proposed using the nonlinear finite element software, AUTODYN. The accuracy of the blast load and RHR Sandwich panel modelling are validated using available experimental results. The results show that the proposed finite element model can be used efficiently and effectively to simulate the nonlinear dynamic behaviour of the newly proposed RHR sandwich panels under different ranges of free air blast loads. Detailed parameter study is then conducted using the validated finite element model. The results show that the newly proposed RHR sandwich panel can be used as a reliable and effective lightweight protective layer for underground structures.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.800-809
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• 2007

To develope Hanbang beef jerky as health food, six kinds of beef jerky were prepared by adding sugar (A), licorice (B) and three kinds of spice extracts (clove: C, fennel fruit: D and Chungyang green pepper extract: E) and mixture of all extracts (F). The effects of the drying method and added spice extracts on the quality characteristics of the beef jerky were evaluated. In general, the air-blast dried beef jerky contained $31{\sim}33%$ moisture, $50.0{\sim}51.2%$ crude protein, $7.2{\sim}7.8%$ crude lipid and $3.0{\sim}3.3%$ crude ash. For the mineral content of the air-blast dried jerky, the most prevalent mineral was Na $(1540.08{\sim}1838.17$ mg%), followed by K, P, Mg, and Ca. The Ca content of the beef jerky was highest in the mixed extract group (88.53 mg%), and the lowest content was in sugar-added group (53.12 mg%). For the color properties, the L-value (lightness), a-value (redness) and b-value (yellowness) were higher in the air-blast dried beef jerky than in the hot air dried samples. The drying methods showed their greatest affect on the redness (a) for all six jerkies (p<0.001). For the preference by sensory evaluation, the beef jerky samples with added sugar (A) and licorice extract (B) had significantly higher scores than the beef jerky samples with the added spice extracts, for both of air-blast drying and hot air drying (p<0.05). Preference for the air-blast dried beef jerkies with added clove (C) and fennel fruits (D) were significantly higher, in terms of taste, color, softness and aftertaste as compared to the respective hot air dried jerkies (p<0.01). Considering all the obtained results, we concluded that licorice and spice extracts can be used as natural preservatives in the development of health foods and the air-blast drying method is recommended to improve the quality characteristics of beef jerky.