• Proceedings of the Korean Institute of Building Construction Conference
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• 2012.11a
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• pp.101-102
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• 2012

In this study, it was evaluated about hydration heat reduction under hot weather condition. Placement temperature set 25℃ and 35℃, For hydration heat reduction was applied such as FA and BFS. As a results, mixture of BFS70% is the most effective hydration temperature reduction.

• Journal of the Korea institute for structural maintenance and inspection
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• v.24 no.6
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• pp.189-196
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• 2020

When concrete member become large like in high rise buildings, hydration heat makes temperature difference inside and outside and cause cracks. The method of using latent heat material as heat reducer could be more accessible, usable and efficient than other methods. Therefore, many studies using PCM as heat reducer are being conducted. Since heat reducer have different reacting temperature, they may be affected by environmental factors like ambient and concrete mixing temperature but studies issuing this are insignificant. Therefore, this paper attempt to evaluate the hydration heat characteristics and quality of concrete using strontium-based PCM under hot weather conditions. As a result, when the strontium-based hydration heat reducer was mixed 3wt.% and 5wt.% in hot weather condition, hydration heat speed and heating rate could be reduced by 8%, 21%, and 75, 85 minutes compared to OPC, respectively. This is considered to be the phase change reaction is relatively promoted when the temperature is high and cause improve performance than room condition result. Later, comparing the efficiency of other types of P.C.M in hot weather condition, and conduct detailed reviews on the strength development in long-term age.

• 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

• 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.14 no.2
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• pp.188-194
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• 1998

The purpose of this study was to provide those abroad with information about Korean foods and food culture by investigating the Japanese perception and preference for Korean foods. The results were as follows: 53.2% of the Japanese students had much interest in Korean foods and most of students (93.2%) were experience In eating Korean foods. On their first impression of Korean foods, 67.8% of the students answered that it was 'good', and 74.1% of answered their impression after eating Korean foods was 'good'. 83.1% of the students also answered that Korean foods suited their taste because they were 'delicious'. But 16.9% of the students answered that the Korean foods did not suit them because they were too spicey. The most well-known (99.3%) and eaten (96.3%) Korean food by Japanese stutents turned out to be Kimchi. In the preference test for Korean foods, Samgyetang was estimated the most delicious food. In the comparision between Korean Kimchi and Japanese Kimchi, the former was estimated more delicious and spicier than the latter.