• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.216-220
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• 1998

To maintain flavor and color of fresh green pepper, the fresh green pepper paste was directly prepared from fresh green pepper. The characteristic of fresh green pepper paste and processing properties were investigated, and the effect of salt, glucose, acid and heat on product quality during processing and storage were studied. After the processed fresh green pepper paste was stored at 3$0^{\circ}C$ and 5$^{\circ}C$ without light for 6 months. The weight and pH of pericarp were 86% of total and 4.5~5.0, respectively. Addition of 10% salt, 5% glucose, and 0.1 dl-malic acid to the fresh green pepper paste maintain flavor of fresh green pepper could be preserved for 6 months at 5$^{\circ}C$. Panel test showed fresh green pepper paste which was made of 10% salt, 5% glucose and 0.1% dl-malic acid to the fresh green pepper was quite acceptable.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.155-158
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• 2003

Time-dependent flow properties of mustard pastes were measured at various total solid contents $(TS,\;18{\sim}30%)$ and shear rates $(15{\sim}25\;s^{-1})$ using a Haake concentric cylinderical viscometer. Experimental data of the stress decay with time of shearing were fitted to three mathematical models proposed by Weltman, Figoni and Shoemaker, and Hahn. Time-dependent flow behaviour of mustard paste increased with increase in TS, but was found to vary in the range of shear rate investigated. Time-dependent model of Weltman was found to be most applicable $(average\;R^2=0.96)$ for mustard paste. Shear stresses for structure breakdown increased with increase in TS, while the structure breakdown rate decreased.

• Journal of the Korea Institute of Building Construction
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• v.21 no.4
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• pp.269-279
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• 2021

Palm Oil Fuel Ash(POFA) has been widely used to replace Portland cement to enhance the mechanical properties and durability of concrete. However, it reduces the workability of concrete due to the high content of unburnt carbon and its angular shape requiring the usage of superplasticizer to ensure a proper flowability. In this study, effects of different types and dosage of superplasticizer on the early mechanical and hydration properties of cement paste containing micro-POFA were evaluated using mini-slump test, early compressive strength, TGA, XRD, and SEM. The results indicated that the flowability of cement paste containing micro-POFA reduced as the replacement ratio of micro-POFA increased. As the dosage of superplasticizer increased, the flowability was also increased. In addition, the usage of superplasticizer reduced the early compressive strength, and the strength decreased with an increase in the dosage of superplasticizer. It was confirmed that superplasticizer hindered the formation of C-S-H leading to a relative increase in the formation of Ca(OH)₂.

• Journal of the Korea institute for structural maintenance and inspection
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• v.27 no.6
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• pp.111-119
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• 2023

Recently, a variety of new cement-based materials have been developed, and attempts to predict the properties of these new materials are increasing. In this study, we aimed to predict the rheological properties of binary blended pastes. The cementitious materials used in the study included Portland cement (PC), fly ash (FA), blast furnace slag (BS), and silica fume (SF). The three binder components, fly ash, blast furnace slag, and silica fume, were blended with cement as the foundational composition. We predicted the yield stress and plastic viscosity of the pastes using the YODEL (Yield stress mODEL) and Krieger-Dougherty's equation. The predictive model's performance was validated by comparing it with experimental results obtained using a rheometer. When the rheological properties of the binary blended paste were predicted by reconstructing the properties and parameters used to predict the individual materials, it was evident that the predictions made using the proposed method closely matched the experimental results.

• Journal of the Korean Recycled Construction Resources Institute
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• v.12 no.2
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• pp.162-168
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• 2024

This study investigated the setting characteristics of cement paste with varying proportions of fly ash replacement using the electro-mechanical impedance (EMI) sensing technique. Cement paste samples were prepared with a water-to-binder ratio of 40 %, substituting fly ash for 10 %, 20 %, and 30 % of the cement weight. Piezoelectric (PZT) sensors were embedded in the center of each cement paste sample to continuously monitor the EMI signals. Vicat needle test and semi-adiabatic calorimetry test were conducted to validate the reliability of the EMI sensing technique in monitoring the setting of cement paste. Experimental results revealed notable changes in the magnitude and resonant frequency of the EMI resonant peaks during the setting time. It was confirmed that the setting times measured through the EMI sensing technique were correlated with those determined by the Vicat needle test and semi-adiabatic calorimetry test.

• Journal of the Korean Ceramic Society
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• v.36 no.3
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• pp.284-292
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• 1999

고체함량을 변화시킨 NiCuZn 페라이트 페이스트를 사용하여 스크린 인쇄법으로 7.7$\times$4.5$\times$1.0 nm 크기의 칩인덕터를 제조한 후, 페라이트 페이스트의 고체함량에 따른 수축률, 소결밀도, 미세구조, 계면반응 등의 물리적 특성 및 자기적 특성 변화를 분석하였다. 조온소결을 위하여 attrition milling 공정을 통하여 미세분말을 준비하였으며, 소결온도는 880~94$0^{\circ}C$로 변화시켰다. 90$0^{\circ}C$에서 2시간 열처리된 페라이트 후막의 소결밀도는 고체함량이 50,55,60%로 증가할수록 5.12,5.14,5.18g/㎤로 증가하였으며, 이에 따라 칩 인덕터 시편들의 주파수 10 MHz에서 L값이 2.1,2.3,2.5 $\mu$H로 커졌다.Q값은 소결밀도 증가에 의한 Q값 증가효과와 아울러 입자가 커짐에 따른 반대효과로 인하여 고체함량에 따라 87,90,94로 큰 변화가 없었다. 페라이트 페이\ulcorner의 고체함량 및 소결온도와 무관하게 Ag 성분의 페라이트 쪽으로의 확산현상은 나타나지 않았다.

• Proceedings of the Korea Concrete Institute Conference
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• 2010.05a
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• pp.393-394
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• 2010

This paper was examined the plastic viscosity and yield stress of paste and mortar on the part of the research to develop low viscosity and high fluidity concrete for high pumpability. Through this study, we examined the suitable material properties of paste and mortar to low viscosity and high fluidity concrete for high pumpability.

• Proceedings of the Korea Concrete Institute Conference
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• 2010.05a
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• pp.349-350
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• 2010

This study was performed an evaluation of properties of cement paste according to type and content of EM. As the results of study, when considering the flow, compressive strength and application of cement paste, the proper type and content are thought to be type2 and 5~10%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.935-945
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• 2009

This study was performed to find the optimum ratio of ingredients in the Chinese quince jam. The experiment was designed according to the D-optimal design of mixture design, which included 14 experimental points with 4 replicates for three independent variables (Chinese quince paste $45{\sim}60%$, pectin $1.5{\sim}4.5%$, sugar $45.5{\sim}63.5%$). A mathematical analytical tool was employed for the optimization of typical ingredients. The canonical form and trace plot showed the influence of each ingredient in the mixture against final product. By use of F-test, sweetness, pH, L, b, ${\Delta}E$, and firmness were expressed by a linear model, while the spreadmeter value, a, and sensory characteristics (appearance, color, smell, taste, and overall acceptability) were by a quadratic model. The optimum formulations by numerical and graphical method were similar: Chinese quince paste 54.48%, pectin 2.45%, and sugar 53.07%. Optimum ingredient formulation is expected to improve use of Chinese quince and contribute to commercialization of high quality Chinese quince jam.

• Food Science and Preservation
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• v.24 no.1
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• pp.44-51
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• 2017

For the production of Yakhobak (Cucurbita maxima subsp. maxima) paste under various heating conditions, we steamed Yakhobak for roughly 20 min, followed by heating under high pressure treatment for 0 min (HHP0), 20 min (HHP20), 40 min (HHP40), and 60 min (HHP60). The physicochemical and sensory characteristics were subsequently investigated. Generally, no significant difference was observed in organic acid content and sensory characteristics score between Yakhobak paste treated with and without high-pressure heating. However, there was a significant difference in color value, soluble solids, and free sugar content. The L value for color of the group HHP0, untreated control Yakhobak paste (no high-pressure heating), decreased as time increased from 20 min to 60 min, with L values of 44.33, 44.25, and 42.86, respectively. The b value for the color of Yakhobak paste also decreased, showing a significant difference. Soluble solids and free sugar (fructose, glucose, sucrose) contents of the high-pressure heat-treated groups HHP20, HHP40, and HHP60 decreased compared with untreated group HHP0. Organic acid composition of Yakhobak paste included citric acid, malic acid, and fumaric acid, and the major organic acid was malic acid. Sensory score of HHP40 was the highest among all experimental groups in terms of overall preference, but there was no significant difference.