• Proceedings of the Korea Concrete Institute Conference
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• 2009.05a
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• pp.271-272
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• 2009

In this study, the application results of high volume fly ash concrete(HVFAC) on the construction site were reported. The structures were the mat foundations of 3m and 2m thickness with design strength of 40MPa. The replacement ratio of fly ash was 50%, and the pre-mix type binder was used. As a result, it appeared that the temperature increases of concrete foundations were about $39^{\circ}$C for 3m thickness and $36^{\circ}$C for 2m thickness.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.373-376
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• 2008

Ultra High Strength Concrete(UHSC) is necessary a clear presentation about mechanical property that is different from normal strength concrete and an evaluation of serviceability of high rise building which is used ultra high strength concrete. To mixing ultra high strength concrete with $f_{ck}$=150MPa pre-mix cement were manufactured and experimental study were conducted to evaluated on the mixing properties and compressive strength with major variables as unit cement contents, water-binder ratio and type of pre-mix cement. As a test result, it is shown that the concrete mixing time is required about 5$^{\sim}$6 minute untill the each materials(ordinary portland cement, silica fume, blast-furnace slag powder and anhydrite) are revitalized enough. A slump flow of fresh concrete are shown about 700$^{\sim}$750mm with proper viscosity. And average value of concrete compressive strength are shown about 77% in 7days, 87% in 14days and 102% in 56days for 28days of concrete material age. From this experimental study, a proper mixture proportion of pre-mix cement are recommended about 54$^{\sim}$59% OPC, 25$^{\sim}$30% blast-furnace slag powder and 10$^{\sim}$15% silica fume for mix the ultra high strength concrete with $f_{ck}$=150MPa.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.1-6
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• 1993

The possession of microwave range, oven and oven-microwave range has been greatly increased with 88 Seoul Olympic Game as a momentum, and the possession rate was by 68%. The respondent answered the function of microwave range to be more necessary than that of oven, and the two household commodities have been mostly used to reheat and heat simply prepared frozen foods. The 35% among total respondent wished to cook the prepared frozen foods like pizza, but the 87% prefered to cook bakery. The frequencies of the use of oven were 35%, 35% for cooking premix and raw materials, and 20%, 20% for cooking half-prepared and prepared foods, respectively. The respondent of 39% was interested in premix foods as a future preference for food forms, and the respondent with interest in half-prepared food was 30%, but the preference for raw materials and prepared foods showed a trend to be decreased. The respondent of 60ft had eaten out six times week, and 50% had eaten instant and fast foods 1~3 times week. As the results of this survey, most of consumers prefer to more convenient foods. Therefore, it is expected that the function of oven and microwave range would be widely useful if various foods are improved with regards to convenience for use and preference.

• Journal of the Korea institute for structural maintenance and inspection
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• v.10 no.4
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• pp.153-159
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• 2006

Recently, the polymer is used as an admixture in the repair mortar, which contains various admixtures and mineral admixtures. In this study, the fresh and mechanical properties of repair mortar influenced by the types of polymers(classified as E.V.A.) and the range of polymer ratio were investigated. It was found that with increasing the ratio of polymer, mechanical properties(compressive strength, flexural strength, adhesive strength) of repair mortar is improved and drying shrinkage is increased.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2007.04a
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• pp.51-54
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• 2007

This study investigates the properties of paste and mortar from different types and forms of silica fume on cement binder for ultra high strength. Although most Silica Fumes distributed in the market fulfill the KS quality standard, each type showed different levels of loss of ignition. When evaluating cement binder for ultra high strength in a form of paste. Flow, viscosity and moving freely time show great difference depending on the Silica Fume's form and type of primary particle's dispersibility. The evaluation of Silica Fume's dispersibility can be possible with the paste test since there is a high correlation of flow quality between paste and mortar. The compressive strength when using Silica Fume was correlated to the SiO2 content. Synthetically, selecting Silica Fume with the most the ideal primary particle is the key to optimizing the formation for cement binder for ultra high strength.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2009.11a
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• pp.133-136
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• 2009

This study analyzes the mixing and basic characteristics of concrete according to the unit quantity and mixing method of ternary blended cement and the results of this study can be summarized as follows. In the case of the premixed cement (hereafter referred as POBF) of POBF135, it satisfies the target level of fluidity and air content in which it shows relatively small bleedings even though it represents the latest initial and final setting. Also, although the POBF135 represents small initial strength, it shows an increase in the strength according to the increase in aging. In addition, it shows the lowest temperature in the POBF135. As a result, it can be seen that the POBF135 indicates the most optimal mixing subject to considering the aspect of fluidity, compressive strength, and heat of hydration in general figures.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.155-161
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• 2017

Purpose: The purpose of this study was to determine the quality characteristics of gluten-free frying pre-mix with insoluble dietary fiber powder (IDFP) from Chinese cabbage by-product. Methods: Frying powder mix was prepared with 0.5, 1.0, 1.5 or 2.0% IDFP. Fried powder mix only whit brown rice powder was used as a control. Spreadability, pick-up ratio and color of batter, texture, moisture and oil contents, oil absorption and sensory evaluation of fried sweet potato were determined. Results: L and a-values of batter decreased with increasing amount of IDFP, whereas b-value increased with IDFP addition. Hardness and crispiness of fried sweet potato increased with IDFP addition until 1.5%. Moisture content of fried sweet potato increased with higher IDFP addition whereas oil content and oil absorption decreased with increasing amount of IDFP. Sensory evaluation of fried sweet potato showed the best results in the 0.5% of IDFP addition group. Conclusion: Overall preference of IDFP samples was significantly higher than that of control. Based on the study, the optimal amount of IDFP for gluten-free fried powder mix was determined to be 0.5-1.5%.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.509-519
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• 2011

The purpose of this study was to investigate the use behavior and satisfaction of home-baking premix products. A total of 275 questionnaires were completed and statistically analyzed by the SPSS 14.0 package. The reasons for home-baking were : fun(33.8%), quality time with the family(33.8%), and distrust in foodstuffs(13.5%). The respondents(38.9%) used home-baking premix products 2~3 times per year. And the respondents purchased home-baking premix products primarily for snack foods(83.3%). Among the selection attributes of home-baking premix products, the respondents considered the importance of 'sanitation'(m=4.16) a top priority, followed by 'taste'(m=4.15), 'ease of use'(m=4.12), 'detailed instructions' (m=4.05), 'quality of raw materials'(m=4.04), and 'origin'(m=3.91). However, in the case of satisfaction, 'ease of use' (m=3.81) was the most satisfying aspect, followed by 'detailed instructions'(m=3.67), 'sanitation'(m=3.56) and 'manufacturer' (m=3.48). According to importance-performance analysis(IPA), 'quality of raw materials' and 'origin', which were selection attributes, should be quickly improved. Also, 'taste', 'ease of use', 'detailed instructions' and 'sanitation' should be maintained. This survey found that the satisfaction levels for home-baking premix product selection attributes had a significant influence on overall satisfaction($F$=7.91, $p$ <0.001). In particular taste(${\beta}$=0.32, $t$=3.53, $p$ <0.001) had a meaningful effect on overall satisfaction. In addition, the satisfaction levels for home-baking premix product selection attributes affected repurchase intention($F$=8.61, $p$ <0.001).

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.593-599
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• 2016

Purpose: The aim of this study was to investigate the quality characteristics of pancake mix containing Dioscorea batatas powder. In order to optimize the formulation ratio of the pancakes, steaming process was used to develop health-oriented products by adding D. batatas saponin and improved blood circulation. Methods: D. batatas powder was substituted into pancake at 0%, 10%, 20%, 30% and 40% of the total weight of wheat flour. Results: The viscosity of batter tended to increase as the ratio of D. batatas powder increased whereas the measures of spreadability were not significantly changed. In addition, the L-value and b-values decreased gradually while a-value increased. Among the textural characteristics cohesiveness tended to increase in proportion to the amount of D. batatas powder. Conclusion: The results of the sensory evaluation showed that pancake made with 20% D. batatas powder was the most preferable in appearance, flavor, taste, texture, and overall acceptability.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.365-368
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• 2008

This research is related to 240MPa ultra-high strength concrete(UHSC) with extremely loss W/B ratio. For this development, High flow cement is mainly used which has a short reaction rate due to the high blaine and high early strength, which can make greater fluidity in case of very low W/C ratio. It made the best mixture using the mineral admixtures silica fume, slag powder and special admixture. For dispersibility and homogeneity of cement binder, cement of premix type is produced using omni-mixer. Moreover, it ensures the fluidity of ultra-high strength concrete(UHSC). For having a good fire performance, we made an experiment special coarse aggregate. As a result, we got 180MPa in case of water curing, 200MPa in case of steam curing and uniform UHSC of 240MPa in case of a special curing method.