• Journal of the Korean Recycled Construction Resources Institute
• /
• v.11 no.2
• /
• pp.97-104
• /
• 2023

In order to maximize the utilization of recycled fine aggregate, high strength mortar made of 100 % recycled fine aggregate was prepared, and its physical properties were evaluated to determine the possibility of using recycled fine aggregate as structural aggregate. The effect caused by the amount of nanosilica on the physical properties of w/b 0.2 recycled fine aggregate mortar consisting of cement, silica fume, and blast furnace slag. To improve the dispersion of nanosilica inside mortar, an aqueously dispersed nanosilica solution by ultrasonic tip sonication was prepared, and incorporated into the mortar to evaluate changes in mortar flow, porosity and compressive strength depending on nanosilica content. According to the experimental results, mortar flow decreased as the replacement ratio of nano-silica increased. As the replacement ratio of nanosilica increased up to 0.75 %, the porosity decreased and the compressive strength increased, but, at a replacement ratio of 1 %, the porosity increased and the compressive strength decreased. It was confirmed that the nano-silica replacement ratio of 0.75 % was optimum proportion to maximize the mechanical performance of high-strength recycled fine aggregate mortar.

• Industry Promotion Research
• /
• v.8 no.3
• /
• pp.19-35
• /
• 2023

Recently, the government has emphasized the importance of establishing an innovation system for SMEs as part of an innovative growth strategy for national economic development. SMEs in Korea are experiencing many difficulties due to the loss of industrial competitiveness due to the powerful wave of the 4th industrial revolution along with the pandemic of COVID-19 that started in 2020. In relation to environmental changes, it is emerging as an important issue for SMEs to pursue open innovation for survival and growth, as well as to possess excellent technological innovation capabilities. In accordance with the need for such research, this study analyzed the factors that affect business performance or technological performance of small and medium-sized manufacturers, and identified the relationship between these influencing factors and corporate performance. The results of this study suggest that it is important for SMEs to effectively utilize R&D services and technology innovation capabilities and resources possessed by SMEs to secure a competitive advantage. The results of this stu dy are considered to be able to provide basic data and information necessary for SMEs to secu re a competitive edge and enhance industrial competitiveness through government support systems and open innovation.

• Korean journal of food and cookery science
• /
• v.11 no.1
• /
• pp.69-76
• /
• 1995

This study was concentrated on the subject of chou formation and physicochemical characteristics on medium flour mixed with 0, 25, 50, 75, 100% of rice flour in order to clarify the possibility to substitute rice flour for wheat flour on chou preparation. The water holding capacity, swelling power, and maximum viscosity were higher in rice flour than those in medium flour but the initial pasting temperature was equal to 65$^{\circ}C$ in the two flour groups. The ratio of setback during cooling became 0.94 in the rice flour and 1.14 in the medium flour. So, the rice flour showed a slow tendency during gel formation as compared with the medium flour. The volumes of the rice choux were ranged from 80.0% to 89.0% according to the mixing ratio of medium flour as compared with that of the chou of wheat flour. But, the choux formation were increased as much as 108.8% out the paste added gelation of glutinous substance and 124.4% at the paste added Span20 of emulsifier compared to the non-addition treatment. The paste of rice flour added gelatin and Span20 showed better dispersion of components, especially, the small granules of lipid were fairly or plentifully dispersed in the paste added Span20 due to emulsifying activity. In sensory evaluation, the chou of l00% rice flour was inferior to that of medium flour on cavity-forming but the choux of wheat flour mixed with 25%, 50%, and 75% of rice flour were equal or superior to that of medium flour on all characteristics tested such as appearance, surface color, cavity-forming, chewiness, and taste. There were no significant differences on the cavity-forming expansion and taste between choux of rice flour and wheat flour Therefore, the results of this study made conclusion that rice flour would be substituted for wheat flour on the chou preparation.

• Korean Journal of Food Science and Technology
• /
• v.36 no.2
• /
• pp.268-275
• /
• 2004

Effects of soaking time and particle size on physicochemical properties of nonwaxy rice flour were investigated. Nonwaxy rice grains were soaked at $4^{\circ}C$ for 0, 1, 12, and 24 hr, dried at room temperature, and milled, Resulting flours were passed through 45-mesh ($<355{\mu}m,\;IL45$) and 100-mesh ($<150{\mu}m\;IL100$) sieves and separated into $<40{\mu}m\;and\;40-100{\mu}m$ series. IL45 series showed higher amount of large particles ($40-100{\mu}m$) than IL100 series. As the soaking time increased, protein and ash contents decreased, and amylose content, water-binding capacity, swelling power, and solubity of nonwaxy rice flours increased. Swelling power and solibility of nonwaxy rice flours also increased between $65-85^{\circ}C$. Water-binding capacity, swelling power, and solubility of IL100 series were higher than those of IL45 series. 12 hr-soaked nonwaxy rice flour pastes showed higher peak viscosity and breakdown but lower setback and visicosity at $95\;and\;50^{\circ}C$ than 1 hr-soaked ones. X-Ray diffractograms of nonwaxy rice flours were not affected, whereas surface appearance was affected, by soaking time and particle size.