• Composites Research
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• v.33 no.6
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• pp.346-352
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• 2020

In mobility industries, the use of thermoplastic composites increased dynamically. In this study, the mechanical and impregnation properties of continuous glass fiber (GF)/polypropylene (PP) composite were evaluated with different GF contents. The GF/PP commingled fiber was manufactured with different GF contents and continuous GF/PP composite was manufactured using continuous compression molding process. Tensile, flexural, and impact test of specimens were evaluated with different GF contents. The fracture behavior of specimens was proved using field emission-scanning electron microscope images of fracture area and impregnation property was evaluated using dynamic mechanical analyzer and interlaminar shear strength. Finally, the GF/PP composite was the optimized mechanical and impregnation properties using 50 wt.% GF/PP commingled fiber.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.731-735
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• 2016

This study aimed to investigate the effects of wheat fiber on the proximate composition, pH, color, texture profile analysis, and sensory properties of chicken nuggets. Chicken nugget samples were prepared by adding the following amounts of wheat fiber 0% (control), 1%, 2%, 3%, and 4%. The moisture and ash contents of samples increased with an increase in wheat fiber levels. Frying yield, redness, and yellowness of samples increased with increasing wheat fiber levels. On the other hand, protein and fat contents of sample decreased with an increase in wheat fiber levels. Furthermore, lightness decreased with an increase in wheat fiber levels. Hardness, cohesiveness, gumminess, and chewiness of samples increased with an increase in wheat fiber levels, and the sensory evaluation showed no significant differences between the control and samples containing wheat fiber. Therefore, usage of wheat fiber can improve quality characteristics of chicken nuggets.

• Journal of Animal Science and Technology
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• v.62 no.1
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• pp.94-102
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• 2020

This study aimed to investigate the possibility of replacing the isolated soy protein (ISP) as a binding agent for wheat, oat, and bamboo shoot dietary fibers. Dietary fibers and ISP were added to manufacturing process of pork emulsion, respectively, for investigate quality properties. Moisture contents of pork emulsion added wheat fiber-treated group was significantly higher than ISP-treated group (p < 0.05), and protein contents of dietary fiber-treated group were significantly lower than ISP-treated group (p < 0.05). Raw pork emulsion CIE a^⁎ value of oat, bamboo shoot fiber-treated group were significantly lower than ISP-treated group (p < 0.05). After cooking pork emulsion CIE L^⁎ value of dietary fiber-treated group were significantly higher than ISP-treated group (p < 0.05). Raw pork emulsion water holding capacity (WHC) of wheat, oat fiber-treated group were significantly higher than ISP-treated group (p < 0.05), and cooked pork emulsion WHC of wheat, bamboo shoot fiber-treated group were higher than ISP-treated group (p < 0.05). Cooking loss of ISP-treated group was significantly higher than dietary fiber-treated group (p < 0.05), and viscosity of ISP-treated group was lower than dietary fiber-treated group. Hardness of ISP-treated group was significantly lower than dietary fiber-treated group (p < 0.05); however, cohesiveness of ISP-treated group was significantly higher than dietary fiber-treated group (p < 0.05). In conclusion, dietary fiber added as binding agent to manufacturing process of pork emulsion was suitable to replacing ISP.

• Proceedings of the Korea Concrete Institute Conference
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• 1998.10a
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• pp.336-341
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• 1998

Steel fiber reinforced concrete(SFRC) is a composite material possessing many physical and mechanical properties which are distinct from unreinforced concrete. The use of steel fiber reinforcement to improve the flexural and tensile strengths, extensibility and toughness of ordinary cement concrete is well known at present, but reinforcement of polymer concrete with steel fibers has been hardly reported untill now. The objective of this study was to improve the properties of the polymer concrete by addition of steel fibers. In this paper steel fiber reinforced polymer concrete is prepared with various steel fiber contents and aspect ratio($\ell$ /d), and their mechanical properties were investigated experimentally.

• Proceedings of the Korea Concrete Institute Conference
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• 1998.04a
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• pp.293-298
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• 1998

The result of an experimental study on the mechanical properties and durability of polypropylene fiber reinforced concrete are presented in this paper. This study has been performed to obtain the properties of PFRC such as strength, toughness and durability. The test variables are fiber content, fiber types, W/C ratio. PFRC shows the highest strength when the polypropylene fiber contents were increased to 2.0 vol.%. Also, freeze-thaw resistance and carbonation were somewhat more improved than plain concrete.

• Composites Research
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• v.33 no.6
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• pp.341-345
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• 2020

We propose a measurement method for evaluating constituent contents of carbon fiber/epoxy composites through a thermogravimetric analyzer (TGA). The sample used in the test was taken from a strand specimen made of carbon fiber/epoxy tow prepreg, and the change in weight of the sample over time was measured in real time. Using a field emission scanning electron microscope (FE-SEM), we examine the thermal damage condition of the carbon fiber depending on whether resin was removed or not. We find that it was possible to test even a small amount of sample when using TGA vis-à-vis using a conventional muffle furnace. In addition, TGA enables the temperature and exposure time to be controlled, allowing the constituent contents of composite materials to be efficiently and quantitatively evaluated.

• The Research Journal of the Costume Culture
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• v.9 no.4
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• pp.629-638
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• 2001

This study was intended to identify the desired image and fabric preference of woman college student for apparel and the relationship between these variables. Data were collected by questionnaire distributed to 260 woman college students through August to September of 2000. After eliminating incomplete questionnaires, 236 were analyzed. The most desired image was neat, and the most preferred fabric was natural fiber textile in fiber contents and light and soft in fabric sensation. The avoided image was masculine, and the negative sensation was heaviness. As a result of factor analysis, 7 factors -cute, intellectual, animate, neat, mature, sporty, sexy- were determined in image. And 8 factors -soft, durable, flat, rigid, light, bulky, heavy, pliable- were determined in fabric sensation. These factors explained large percentage of variance respectively. Multidimensional scaling was employed to analyze the relationship between desired image and fabric preference. Two dimensions were accepted to interpret the relationship. One of the results showed the closeness among the natural fiber textile, lightness, durability and natural image. And the short distance among the blended textile, elasticity, warmness and sporty image was presented.

• Proceedings of the Korea Concrete Institute Conference
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• 1999.04a
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• pp.76-79
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• 1999

The purpose of this study is to investigate the spalling properties of high-performance concrete with the kinds of aggregates and polypropylene(below PP) fiber contents. According to the experimental results, concrete contained no PP fiber take place in the form of the surface spalling and the failure of specimens after fire test regardless of the kinds of aggregates. Concrete contained more than 0.05% of PP fiber with the kinds of aggregates does not take place the spalling. Concrete using basalt has better performance in spalling resistance that concrete using granite and limestone. It is found that residual compressive strength has 50~60% of their original strength. Although specimens after exposed at high temperature are cured at water for 28days, they do not recover their original strength.

• Journal of the Korea Concrete Institute
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• v.12 no.5
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• pp.93-99
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• 2000

The physical properties of freshly mixed steel fiber reinforced recycled concrete(SFRRC) were_investigated. Physical state and quality of fresh concrete were monitored batch by batch. the properties of freshly mixed SFRRC were determined in terms of slump, air content, superplasticizer, and bleeding ratio. Concrete mixtures were produced for three kinds of aggregate proportions. So, the experimental variables are various aggregate proportions, steel fiber contents(0, 0.5, 1.0, 1.5%) and steel length(30, 50, 60mm). From experimental results, optimum s/a by various experimental variables, variations of the slump by the air contents, and optimum superplasticizer to decrease unit water were presented.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.217-226
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• 2002

Stuffed pork cutlets were prepared by adding kimchi, pineapple, and seasoned green onion, and they were analyzed to measure sensory and nutritional characteristics. Sensory evaluation means of stuffed pork cutlet with kimchi, pineapple and seasoned small green onion was significantly higher than means of control pork cutlet especially for appearance after cutting, tenderness of meat, tenderness of stuffing, moistureless of stuffing, balance of meat and stuffing, flavor before taste, and flavor after taste. Dietary fiber, Vit. A, and Vit. C of kimchi pork cutlet was higher than them of control pork cutlet and frozen pork cutlet Dietary fiber, K and Vit. C of pineapple pork cutlet was higher than them of control pork cutlet. And Dietary fiber, Vit Ca, and P contents of pineapple pork cutlet was higher than them of frozen pork cutlet. Vit. A, $\beta$-carotene, dietary fiber, Ca, and P contents of seasoned small green onion pork cutlet was higher than them of control pork cutlet and frozen cutlet.