• Proceedings of the Korean Institute of Building Construction Conference
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• 2014.11a
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• pp.133-134
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• 2014

As a previous research, improved durability of concrete by filling capillary pores with waste cooking oil was suggested as a method of controlling carbonation of the concrete replaced high volume of SCMs. on the other hand, the emulsified refined waste cooking oil for better mixing performance had a drawback of reducing air content related with decreasing freeze-thawing resistance. As a solution of this problem, surface applying method was suggested instead of adding in mixing process, and in this research, the performance regarding concrete durability are evaluated comparing emulsified refined cooking oil with water-repelling agent.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2015.05a
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• pp.44-45
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• 2015

Although the carbonation problem of high-volume slag concrete has been solved by the mixed use of emulsified refine cooling oil as the pilot study, there was an instance of securing air quantity and frost resistance followed by the use of Expancel due to the problem of having vulnerability in frost resistance in result as the air quantity has not been secured. But due to the problem of Expancel not being economical, air quantity and frost resistance of high-volume slag concrete mixed with ERCO are attempted to be secured using micro bubble that can remain in the water for a long time as a relatively economical and very microscopic bubble.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2014.05a
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• pp.136-137
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• 2014

In this study, fundamental performances of high strength concrete with ERCO has been analysed according to mock-up test. The following results could be made as the conclusion. For the fresh concrete, flowability and air content decreased with the addition of ERCO, and all the specimens satisfied the target range. For the strength properties, all the specimens with different nominal strength showed higher compressive srength than Plain which with 0% dosage of ERCO.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2014.05a
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• pp.134-135
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• 2014

In this study, mock-up test for high strength concrete with ERCO has been carried to analyse the effect of autogenous shrinkage reducing of using ERCO. The following results could be made as the conclusion. Results of EIS were lower than 2.5 and showed good resistance for separation of materials. For the setting time, specimen with ERCO showed delay of setting comparing with Plain. For the autogenous shrinkage, as the generation of saponification, capillary pores inside the concrete were filled by soap and the autogenous shrinkage has been obviously decreased. It could be identified that using ERCO in high strength showed good effect on reducing autogenous shrinkage in high strength concrete.

• Journal of the Korea Institute of Building Construction
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• v.15 no.2
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• pp.201-207
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• 2015

In this paper, a series of experiments was conducted to evaluate the resistibility of carbonation and freeze-thawing damage of the high-volume blast furnace slag concrete using expancel, the expandable microsphere, and ERCO, emulsified refine cooking oil. The concrete mixture of 0.45 water-to-binder ratio with 60% of blast furnace slag was evaluated for carbonation, freeze-thawing resistibility, SEM, and porosity. According to the previous research, replacing ERCO contributes on improving carbonation resistibility with capillary pore filling effect by soap foaming reaction of ERCO while significantly decreased freeze-thawing resistibility. To improve this decreased freeze-thawing resistibility, expancel was used, and thus freeze-thawing resistibility was improved as the replacement ratio of expancel was increased. It is considered that the selective volume shrunken effect of expancel due to the external pressure and decreased air void spacing factor due to expancel.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2016.05a
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• pp.30-31
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• 2016

As the treatments of many kinds of explosive objects increase recently, it is in the trend that explosion accidents increase. Thus, many studies on HPFRCC (High-performance Fiber-reinforced Cement Composites) whose ductility is enhanced are being conducted actively in order to minimize the damages from explosion accidents. However, HPFRCC, the self-shrinkage of HPFRCC is on the rise as a problem since it becomes ultra-high strengthened by using low W/B. Thus, in this study, it is intended to evaluate the capacity for reducing the self-shrinkage of HPFRCC depending on some changes of ERCO(Emulsified Refined Cooking Oil) replacement ratio and the fiber replacement ratio between some short steel fibers (SS) and some long organic fibers (OL). As a result, it was found that some excellent effects are exerted since the self-shrinkage was reduced a lot as the ERCO replacement ratio increases and the fiber replacement ratio of SS rather than OL increases.

• Journal of the Korean Recycled Construction Resources Institute
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• v.1 no.3
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• pp.173-180
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• 2013

This paper is to investigate an effect of waste cooking oil(WCO) on the engineering properties and durability of high volume admixture concrete. Fly ash with 30% and blast furnace slag with 60% were incorporated in OPC to fabricate high volume admixture concrete with 0.5 of W/B. Emulsified refining cooking oil(ERCO) was made by mixing WCO and emulsifying agent to improve fluidity. ERCO was replaced by cement from 0.25 to 1.0%. As results, the increase of ERCO resulted in decrease of slump and air contents. For compressive strength, the use of ERCO led to decrease the compressive strength at 28 days, while it had similar strength or much higher strength than plain concrete at 180 days. Resistance to carbonation and chloride penetration was improved with the increase of ERCO contents due to decreased pore distribution by saponification between ERCO and concrete, while freeze-thaw resistance was degraded due to air loss.

• Journal of the Korean Professional Engineers Association
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• v.33 no.3
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• pp.71-79
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• 2000

The effects of alkali salts adding on the cooking quality improving in dried noodles were investigated in the good texture maintaining for preventing solid soluble losses ,through chemical analysis and actual manufacturing practice ,the following results were obtained. Experiments were took a special flour of ASW:DNS=70:30, thickening agent(TA) composed of K2CO3 58%, Na2CO3 36% and Na4P2076%, and emulsified oil(EO) mixing of corn oil 44%, polysorbate 23%, emulsifier(ester of glycerin and fatty acids) 21%, soy lecithin 12%. When the mixing ratio of TA and EO to flour, is 0.03 and 1.5%(w/w) or morel than, satisfied the good quality. The water soluble solid matters content of the lowest 3.2% in the treating group that TA and EO is 0.03 and 1.5%(w/w) respectively, comparing to the 7.3% in the control group provides a excellent cooking quality. The research achieves the similar effects at specific gravity, water absorption ratio, weight increasing rate and volume expansion ratio. According to appearance test the more treating of TA turn the noodle into deeper yellow-green color. Turning to the deeper yellow color according to the increasing of EO provides better

• Food Science of Animal Resources
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• v.39 no.6
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• pp.953-965
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• 2019

In this study, the Opuntia humifusa f. jeollaensis (Wanggasi-Chunnyuncho) fruit (WCF) was used as a source of viscous dietary fiber and color pigmentation in sausage production to improve quality characteristics, including cooking loss and emulsion stability. Control and treatment sausages were formulated with 0%, 1%, 5%, and 10% WCF powder, respectively, and the following quality measures were investigated: general composition, fiber content, cooking loss, emulsion stability, chromaticity, pH, texture, and sensory properties. The moisture, dietary fiber, and ash contents showed increasing trends (all p<0.05) with increasing concentrations of fruit powder. Conversely, crude protein and crude fat contents exhibited decreasing trends with increasing fruit powder concentrations (p<0.05). Moreover, both the moisture and dietary fiber contents affected cooking loss, water retention capacity, and the sausage texture, causing the cooking loss to decrease, while the water and oil retention capacity increased (p<0.05) with increasing concentrations of WCF powder. Furthermore, hardness exhibited a significant decreasing trend as the concentration of WCF powder increased (p<0.05). This finding suggested that both dietary fiber and viscous materials, along with the protein and moisture content, affected the product hardness. In addition, sensory evaluation of the WCF powder groups showed better results than did the control group, and the strongest results obtained for the group containing 5% fruit powder (p<0.05). Therefore, this study suggests that WCF powder improves the quality of emulsified sausages and can potentially be applied as a naturally-derived additive.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2018.05a
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• pp.206-207
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• 2018

This study is a series of studies intended to derive the improvement of strength concrete quality using an emulsified refined oil (ERCO). In other words, ERCO is used to analyze the improvement degree of the basic properties of ordinary strength concrete by pre-adding the AE Agent on its products. ERCO was also planned to have a mixing ratio of 0, 0.5 %, and the pre-addtion of AE agent mixed with 0, 1, 2, and 3 % of the concrete's mixed ERCO mass. As a result, as the pre-injection of AE agent was increased, the slump, and air contents tended to be improved microscopically, but there was no significant effect. and Compressive strength tends to increase smart-all as the pre-addtion of AE agent increases in concrete, but it does not have a significant effect.