• Journal of the Korean Society for Railway
• /
• v.14 no.6
• /
• pp.545-554
• /
• 2011

In order to get dynamic serviceability of a train travelling on a railway bridge, comfort limits with the deflection of bridge and vertical acceleration on car body are proposed in Eurocode, Shinkansen design criteria, The design guideline of the Honam High-speed railway. The design guideline of the Honam High-speed railway has quoted Eurocode. Therefore it is expected that supplementation of comfort limit of railway bridge according to expansion of span length and the improvement traveling speed of trains in the future would relatively fall behind developed countries in railway. Therefore, in order to secure technological competitiveness in world market, the study was conducted to propose the deflection limit based on vibration serviceability of railway bridges that can consider bridge-train interaction and travelling speed increase. The parameter study and bridge-train dynamic interaction analysis was conducted to figure out the correlation of vertical acceleration on car body and bridge displacement according to the increase in travelling speed. Also, the trend of increasing vertical acceleration on car body according to the increase in travelling speed was confirmed, and the amplification coefficient of vertical acceleration on car body was suggested. And the deflection form and vibration of the bridge were assumed to be in harmonic motion, and transfer function and the amplification coefficient were used to develop the dynamic serviceability deflection limit of the high-speed railway bridge as a formula.

• Journal of Korean Society of Transportation
• /
• v.23 no.1
• /
• pp.103-114
• /
• 2005

The transit fare resulted from the renovation of public transit system in Seoul is basically determined based on the distance-based fare policy (DFP). In DFP, the total fare a passenger has to pay for is calculated by the basic-transfer-premium fare decision rule. The fixed amount of the basic fare is first imposed when a passenger get on a mode and it lasts within the basic travel distance. The transfer fare is additionally imposed when a passenger switches from one mode to another and the fare of the latter mode is higher than the former. The premium fare is also another and the fare of the latter begins to exceed the basic travel distance and increases at the proportion of the premium fare distance. The purpose of this study is to propose an algorithm for finding K number of paths, paths that are sequentially sorted based on total amount of transit fare, under DFP of the idstance-based fare policy. For this purpose, the link mode expansion technique is proposed in order to save notations associated with the travel modes. Thus the existing K shortest path algorithms adaptable for uni-modal network analysis are applicable to the analysis for inter-modal transportation networks. An optimality condition for finding the K shortest fare routes is derived and a corresponding algorithms is developed. The case studies demonstrate that the proposed algorithm may play an important role to provide diverse public transit information considering fare, travel distance, travel time, and number of transfer.

• Journal of the Korean Society of Marine Environment & Safety
• /
• v.27 no.2
• /
• pp.247-255
• /
• 2021

The Ulsan anchorage has not secured a sufficient area than the anchorage demand, and the criteria for objective evaluation are not clearly defined. In this study, a general formula to solve the problems of the current anchorage density and occupancy concept was derived, and new adequacy evaluation criteria were proposed. The proposed criteria were applied to the Ulsan E anchorage to evaluate the suitability of the anchorage. The anchorage density and occupancy of the E1 anchorage were 129 % and 122 %, respectively, showing that both evaluation techniques exceeded 100 %, requiring anchorage expansion according to the evaluation criteria. A plan to expand the anchorage was reviewed considering the traffic pattern and the distance from the pilot boarding point. Therefore, a plan to open 35˚ on a sector at the end of the Ulsan No. 1 fairway was developed, and its suitability was verified. Base on the verification results, there was a part of the overlap between the extended area and the traffic track on the south of the E3 anchorage, but the possibility of affecting the marine traffic was minimal. In addition, it was confirmed that anchorage adequacy was achieved.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.47
• /
• pp.15-32
• /
• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.17 no.5
• /
• pp.361-367
• /
• 1984

In previous paper(Lee et al., 1984), preparation formula and processing conditions of the fish meat (mackerel) paste using dielectric heating were described, that included the proper shape and size of product and the conditions of dielectric heating, hot air dehydration, and heating with electric heater to yield the minimum expansion and case hardening during heating and to controll the final rater activity of 0.86 to 0.83 accompanying with a complete reduction of viable cells and good texture. In present study, changes in VBN, pH, total plate count, water activity, texture, the loss of available lysine, color indexes, TBA value, and the content of TI were determined to assess the quality stability and shelf-life of the product during the storage for 35 days at $5^{\circ}C\;and\;25^{\circ}C$, respectively. And the effect of vacuum sealing and hot water treatment before storage on the storage stability of product was also mentioned. As the product was vacuum packed in K-flex film bag, heat treated in boiling water for 6 minutes, and stored, water activity was maintained 0.86 to 0.84 for 35 days regardless of storage temperature, and the increase of total plate count was negligible in case of $5^{\circ}C$ storage while tended to gain slightly after 25 days at $25^{\circ}C$ storage. Changes in VBN was also minimum with an increase of 1.5 mg/100g at $5^{\circ}C$ and 7.0mg/100g at $25^{\circ}C$, but in case of unpacked sample, it was 24.5mg/100g at $5^{\circ}C$ and 42.4 mg/100g at $25^{\circ}C$ even after 7 days. In textural property hardness tended to increase after 28 days and folding test score was down to A or B from AA grade. The loss of available lysine was $7.5\%\;at\;5^{\circ}C$ and $17.0\%\;at\;25^{\circ}C$ but brown color was not deeply developed as the color index score indicated. TBA value was not increased at $5^{\circ}C$ while it tended to increase rapidly after 30 days at $25^{\circ}C$. Changes in TI content was not obvious except that it showed a tendency of increase at the end of storage as well as in the change of lysine and TBA value. It is concluded from the results that the quality of the product, pasteurized and water activity controlled by dielectric heating, and vacuum packed in K-flex film would be stable for more than 35 days at $5^{\circ}C$ and at least 25 days even at room temperature.