• Journal of the Korea institute for structural maintenance and inspection
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• v.20 no.1
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• pp.104-111
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• 2016

The steel frame modular housing of which the research and development has been actively carried out recently cannot be constructed through monolithic placement like the reinforced concrete deck of general structure due to the characteristics of construction method of production in the factory and assembly on the site. And floor vertical vibration and deflection caused by inhabitants' activities may become an important issue in the aspect of usability evaluation due to a decrease in the section size of member, a decrease in weight, and so on. Therefore, this study evaluated the vibration performance of deck by using formula of AISC Design Guide 11(hereinafter AISC formula) which was practically used in general for modules where a stud was and wasn't installed at the center of beam in the longitudinal direction in the modular housing to be studied, and examined the applicability of AISC formula through comparison with the results of analysis using a general-purpose analysis program. On the basis of this, a structural cause for an error to occur between analysis result and AISC formula in the deck of module in which a stud was installed was analysed, and measures for considering this were suggested. Besides, an analysis model with the variables of measures for improving the floor vibration performance of modular housing to be studied was established. And measures having excellent vibration performance and economic feasibility were suggested through vibration response analysis and economic evaluation.

• Food Science and Preservation
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• v.10 no.4
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• pp.441-446
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• 2003

Cherry tomatoes, cucumbers and zuchinis stored in the far-infrared radiated chamber at 5$^{\circ}C$ or 10$^{\circ}C$ under 90% of relative humidity had been maintained in the fresh state for longer times than the control stored only in the cold chamber. Vegetables stored in the far-infrared radiated chamber showed lower values in weight loss rate, microbial colony count and decay ratio and higher ascorbic acid content than the control stored cold in the cold room through the storage period. We confirmed that vegetables stored in the far-infrared radiated chamber under low temperature and high humidity showed least changes in quality properties through the storage period and the far-infrared radiated facilities could be a good storage system.