• Journal of the Korea Concrete Institute
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• v.15 no.1
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• pp.43-51
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• 2003

Recently, to consider financial and constructive aspect usage of Admixture such as Blast-Furnace Slag and Fly-Ash, are increased. Also the use of cold-weather-concrete is increased. Blast-Furnace Slag, a by-product of steel industry, have many advantage to reduce the heat of hydration, increase in ultimate strength and etc. But it also reduces early-age strength, so it is prevented from using of Blast-Furnace Slag at cold-weather-concrete. In this study, for the purpose of increasing usage of Blast-Furnace Slag at cold-weather-concrete, it is investigated the strength properties of concrete subjected to frost damage for the cause of early age curing. The factors of this experience to give early frost damaged were Freezing temperature(-1, -10, $-15^{\circ}C$), Early curing age(0, 12, 24, 48hour), Freezing times(0, 12, 24, 48hour). According to this study, if early curing is carried out before haying frost damage, the strength of concrete used admixture, subjected to frost damage, is recovered. And that properties are considered, the effect of using admixture like blast-furnace-slag, is very high

• Proceedings of the Korean Institute of Building Construction Conference
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• 2022.04a
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• pp.53-54
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• 2022

This study is a basic study to establish the relationship between the conventional fluidity evaluation data of concrete and the rheology parameters. the slump flow and rheology parameters were measured according to the elapsed time after the concrete was mixed. The correlation between the slump flow and the rheology constant was analyzed and the effect of the elapsed time after concrete beating on the correlation between the two data was analyzed.

• Magazine of the Korea Concrete Institute
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• v.11 no.4
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• pp.61-67
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• 1999

물론 이 글이 콘크리트 분야에 종사하는 사람이 알아야 하는 모든 것을 언급하지는 않는다 ; 본인의 저서 'Properties of Concrest'의 판매에 나쁜 영향을 주고 싶지도 않다. 내가 원하는 것은 콘크리트를 제작할 때 우리 모두가 주의를 기울여야 하는 중요한 몇 가지를 강조하는 것이다. 포트랜드 시멘트만 들어있는 보통의 콘크리트가 사용되는 시대는 이미 사라져가고 있고, 단순한 응용을 제외하고는 곧 사라질 것이다. 대부분의 경우는 가능한 일련의 시멘트계 재료 중에 선택을 해야 한다. 혼화제, 특히 고성능 감수제는 중요한 역할을 한다. 물을 많이 첨가하는 것이 작업성을 높이는 유일한 방법도 아니고 최선의 방법도 아니다. 성능을 기준으로 한 기준설정에 관여하는 사람은 이 모든 것을 명심해야 한다. 그렇지 않으면 시방기준에 명시된 규정과 근원적인 요구사항이 잘못 이해되고, 시험배합을 통해서만 잘못되었다는 것이 분명해지게 된다. 그 단계에서는 예상보다, 비록 틀린 것이지만, 더 많은 비용이 들 것이다. 시방규정은 통상적인 조항 외에 갈수록 내구성에 관심을 더 많이 보인다. 가끔은 내구성이 구조물의 기대수명에 대한 연수로 표현되기도 한다. 이 숫자를 배합재료에 관한 자료로 변환시키는 데는 여러 배합재료 및 배합비가 콘크리트의 성질에 미치는 영향에 관하여 깊이 알고 있어야 한다. 모든 사람이 그러한 구체적인 지식을 가질 필요는 없지만, 각 조직마다 상의할 수 있는 사람은 있어야 한다. 엔지니어가 언급한 규정이 따로 없고, 도면의 주를 참고하거나 구체적인 절이 명시되지 않은 상태에서 국가 시방기준을 통해서 조금씩 내용을 수집해야 하는 경우의 상황은 더 난감하다. 이러한 경우는 배합설계나 재료의 선택을 책임지고 있는 사람이, 환경에 대한 노출조건 및 필요한 배합재료에 관하여 잘 알고 있어야 한다. 일반적으로 말해서 콘크리트의 배합은 필요한 특정용도에 따라서 선택되어야 한다. 이것이 사람들이 고성능 콘크리트라 부르는 것이라고도 할 수 있다. 내 생각으로는 고성능 콘크리트와 보통 콘크리트의 경계는 곧 사라질 것이고, 앞으로 대다수 고객에게 주문 콘크리트 혹은 맞춤 콘크리트를 제공해야 할 것이다. 만약 이러한 접근방식에 더 많은 비용이 든다면, 그것을 보상하는 방법은 콘크리트에 대한 이미지를 높이고, 또한 앞으로 모든 용도에 계속적으로 이용될 수 있도록 하는 것이다. 아니면 구조물을 보수하고, 보수한 것을 또 보수하고, 해체하고 해야 할 것이다. 결국은 재활용 골재를 생산할 수 있다고 웃으면서 말할지 모르지만, 이런 식으로는 불만을 지닌 사용자가 콘크리트를 가능하면 멀리하게 만들 것이다. 콘크리트는 절대 심각한 경쟁에 처하지 않을 것이라는 가정은 무모하다. 내가 배합비에 대해서 강조해 왔지만, 이것으로 최종적으로 좋은 콘크리트가 된다는 보장은 없다. 비빔에서는 일반적으로 큰 문제는 없지만 골재에 함유된 수분을 더 잘 제어해야하고 주의를 게을리하지 말아야 한다. 비빔시간은 모든 재료가 잘 섞이기에 충분해야 하는데, 마이크로 실리카가 포함되어 있을 경우에는 더욱 그렇다. 단위시간당 믹서의 작업량을 높이기 위해서 충분히 비비지 않아서는 안된다. 그리고 마지막으로, 콘크리트가 타설되고 다져진 후, 적절하게 양생이 되어야 한다. 마이크로 실리카가 배합에 사용되었을 경우에는 특히 그러하지만, 이것은 모든 콘크리트에서 양생을 잘하는 것이 피복부에서 유해물질이 유입되는 것을 최소화하고 철근을 완전히 보호하는데 있어서 절대적이다. 내가 지금까지 말한 것은 콘크리트에 관한 충분한 지식과 이해를 필요로 한다. 이것은 당연하고 또한 적절한 것이라고 생각한다. 왜냐하면 더 이상 콘크리트를 수준낮은 싸구려 재료로 간주해서는 안되기 때문이다.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.449-452
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• 2008

This study is to manufacture HSCC (High flowing Self-Compacting Concrete) be able to construction without vibration & hardening, and it is stable according to the change of the surface number of aggregate and to examine the factor of reduction occurred before after hardening through the indoor experiment. It is essential to use of the thickener to increase the viscosity in the combined HSCC. In this result, it make more bubbles than HSCC of pulverulent body. The result of study has shown, through the surface air bubble by not passed air bubbles within concrete after hardening, It has bad effect in not only appearance of structures but strength & duration. It is the experiment for air bubble of concrete according to the types of aggregate (fine aggregate), mixing time of concrete, exfoliation, material of model form and so that reduce the air bubble of combined HSCC. Experiments have shown, the effect of exfoliation was bigger than the effect of form for the performance of surface finishing of combined HSCC after hardening according to the exfoliation or material of model form and the opaque guris has good condition of finishing.

• Proceedings of the Korea Information Processing Society Conference
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• 2021.11a
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• pp.1215-1218
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• 2021

한국을 방문하는 외국인들은 매년 증가하고 있고 방한 목적 중 식도락관광이 3위에 오를 만큼 세계에서 한국 음식은 위상이 높아지고 있다. 하지만, 한국에서의 알레르기 성분 표시는 법적 의무가 아니기 때문에 대부분의 한식당에서는 이를 표시하지 않고 있고 알레르기가 있는 외국인 관광객들은 한국 음식 섭취에 있어서 상당한 위험과 불편함을 부담하고 있다. 이에 본 논문에서는 머신러닝을 활용하여 사진 촬영만으로 쉽고 정확하게 알레르기 성분을 제공하고자 사물 이미지 데이터 전처리를 위한 HSV(Hue, Saturation, Value) 데이터 전처리 기법을 제안한다. 제안하는 기법은 이미지의 HSV의 평균 및 분산, 표준편차를 통해 불필요한 데이터를 제거한다. 성능평가에서는 비빔밥, 불고기, 제육볶음 등 사진 약 500장의 데이터 셋을 구성하여 HSV의 평균 및 분산을 통해 이미지를 제거하는 방식으로 구축한 데이터 셋을 TensorFlow를 통해 정확도와 학습시간을 측정한다. 측정결과, 제안하는 기법으로 구축한 데이터 셋은 최소 15%에서 최대 25% 높은 정확도와 최소 37.96%에서 최대 42.85% 높은 정도 낮은 학습시간을 보여주었다. 향후 HSV를 활용한 데이터 전처리 기법은 더 많은 데이터를 통해 더욱 구체적인 성능 분석이 필요하다. 또한, 실질적인 개발 및 구현을 통해 제안하는 데이터 전처리 기법의 더욱 현실적인 검증이 필요하다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.283-289
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• 2011

The preference and satisfaction for Korean food by Chinese students studying at Mokpo National University of Korea were surveyed. The students (n=167) were 53.9% males, 58.1% Korean residents for 6 months and 47.9% in healthy condition. The recognition of Korean food was highly light taste ($3.36{\pm}0.95$) and the preference of Korean food materials was in the order of beef (46.7%), hairtail fish (28.7%), baechu (24.4%), tangerine (49.1%), milk (38.9%) in each food category. Eating habits were feeling of hunger on reason for eating (43.1%), moderate satiety degree for a diet (58.7%), no time for reason to skip diet (48.5%), family for impact factor of eating habits (55.1%) and irregular diet time for the problem of eating habits (40.1%). The recognition of Korean food menu was in the order of baechukimchi, bulgogi, ggakdugi, samgyupsal, ddeokbokki, galbitang, and gomtang; the preference order was bulgogi, doejigalbijjim, soegalbijjim, dakgalbijjim, samgyupsal, galbitang, and dakdoritang. The recognition and preference of Korean food menu were significant in bibimbap, tteokguk, doenjang jjigae, kimchi jjigae, ddeokbokki, japchae, baechukimchi, and ggakdugi (p<0.001), as well as jeonbokjuk, bibimguksu, soegalbijjim, doejigalbijjim, dakgalbijjim, saengseonmaeuntang, gomtamg (p<0.01), hobakjuk, bulgogi, and dakdoritang (p<0.05). The actual dormitory foodservice was twice daily (47.3%), <10~20 min for diet time (65.3%). The reason for using university foodservice was compulsory diet (37.1%) whereas the reason of not using university foodservice was tastelessness (45.5%); kimchi was the most leftover (27.5%). According to foodservice quality attribute, the importance and satisfaction were the highest in hygienic part. Foodservice quality attribute was significant between importance and satisfaction in all items except location of facilities foodservice (p<0.001).

• Food Engineering Progress
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• v.21 no.4
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• pp.332-340
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• 2017

This study investigated the changes in the physicochemical properties of soybean sprout, radish, and pork loin during frozen Bibimbab production. The qualities of soybean sprout were affected by the blanching, thawing, and cooking processes, with the blanching process particularly regarded as an important process to attribute the overall quality of the soybean sprouts in the final product. High weight loss of radish was found in the thawing and cooking processes, while the weight loss was relatively lower than that of soybean sprout. However, mixing with hot rice can be attributed for the steep decrease in shear force of the radish. For pork meat, normally thermal treatment such as mixing with hot rice and cooking manifested quality deterioration. Based on the results, mixing process appeared to be the most important process which affected the final quality of the materials. To improve the quality of final frozen Bibimbab, therefore, it was recommended to freeze the food ingredient separately from rice prior to packaging, which warranted the follow up exploration.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.344-351
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• 2015

The purpose of this study is to improve Korean food market competitiveness in China, and to develop product diversity. Therefore, the paper will discuss and analyze the feasibility of combining Korean and Chinese cuisines. The paper is based on a SPSS-analyzed survey of 255 Jiangsu residents focusing on the concept of breakfast, and the recognition of and preference for Korean food. The result showed a high level of eating out for breakfast in Jiangsu province and the expectation of many options. The respondents generally preferred porridge, steamed stuffed dumplings, noodles and other options that are relatively convenient. Korean foods such as bulgogi, samgyeopsal, tteokbokki and bibimbap generally enjoyed a high degree of recognition and preference. This study selected bulgogi, jeyukbokkeum, dakgalbi and japchae as the stuffings for steamed dumplings and an evaluation of sensory attributes including saltiness, sweetness, spiciness, and gravy was conducted using 30 professionals. Relatively high scores were recorded in all aspects. Compared with the reference product, the dumplings with Korean food stuffing achieved higher scores. As a new development and attempt, the steamed dumplings with Korean food filling evaluated during this test demonstrated feasibility and enormous market potential. The study provides a new direction and reference value for the Chinese breakfast market and for the penetration of Korean food into the Chinese market.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.30-39
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• 1997

The purpose of this study was to investigate food services and plate waste of the elementary school children in the urban, rural and suburban areas of Taegu and Kyoungpook province. Statistical data analysis was performed using the SPSS programs for Crosstabs analysis T-test, One-way Anova and Pearson's correlation. The results were as follows: The serving size of rice was greater in suburban area than in rural and urban area by the physical estimation. The amount of soup given was the greatest in rural area. The rate of waste in soup was higher than that of rice. Among side dishes, plate waste rate of braised potato was the highest in rural, then suburban and urban area. There were significant differences (p < .001) among the schools in the three areas. Especially, plate waste rate of cucumber and cabbage salad was the highest in all three areas. Then finally the serving size and plate waste rate of Kimchies were the greatest in rural, then suburban and urban schools. There were significant differences in 'spice pickled cabbage'(p < .001) and 'spice pickled radish'(p < .01) among the three areas. Plate waste amounts of egg soup and pine mushroom soup in urban area were greatest. In rural area, side dishes except egg soup, cabbage salad and Kimchies had a greater amount of plate waste. In suburban areas, there were smaller plate waste amount in rice, but plate waste amounts of pine mushroom soup and beef soup were great. Plate waste rate of rice and 'Kimchies' by children's rating estimation were significantly higher in rural than suburban and urban areas. There were no significant differences in plate waste rate of the given food except braised chicken (p < .001), soup (p < .001) and 'Kimchies' (p < .05) between the physical estimation and the children's rating estimation. Increased satisfaction on food service in most menus resulted decreased plate waste rate. There was a significant degree of satisfaction on the amounts of food served.

• Journal of Nutrition and Health
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• v.50 no.3
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• pp.294-301
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• 2017

Purpose: The purposes of this study were to investigate food consumption practices and analyze factors that influence customer satisfaction of an HACCP applied restaurant in a highway service area. Methods: A total of 207 customer responses were used for data analysis. Statistical analyses were conducted using the SPSS program (ver. 22.0) for $x^2$-test, Pearson correlation analysis, and multiple regression analysis. Results: Reasons for visiting the highway area were using the restroom (86.0%), purchasing of meals or snacks (70.1%), taking a rest (58.5%), and shopping (3.4%) and selection attributes of food sold in the highway service area were food taste (48.8%), food safety (33.3%), and waiting time for meal (10.7%). According to the results of the survey, udon (66.2%) was the most preferred meal, followed by instant noodles (56.0%), kimbap (50.7%), pork cutlet (38.2%), and bibimbap (29.0%). In addition, coffee (73.4%) was the most preferred among snacks and beverages, followed by beverages (58.9%), walnut cake (53.1%), mineral water (52.2%), and hotbar (52.2%). Satisfaction evaluation scores of foods sold in the highway service area were highest for appropriate portion size, followed by food safety, menu variety, food taste, and reasonable price. Overall customer satisfaction scores regarding the restaurant in the highway service area was 3.24 out of 5 points on average. According to the results of the multiple regressing analysis, food taste (p < 0.001) and reasonable price (p < 0.01) had significant positive effects on overall customer satisfaction. Conclusion: To enhance customer satisfaction, restaurant managers in the highway service area should implement HACCP, improve food taste, and set up a proper price for food sold at the restaurant in the highway service area.