• Journal of the Korea Institute of Building Construction
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• v.8 no.3
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• pp.75-83
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• 2008

In this paper, concrete material tests were carried out to investigate influence of steel fiber volumn ratios on variations of workability and strength characteristics of steel fiber reinforced high-strength concrete, $50MPa{\sim}90MPa$ of compressive strength, according to increase of fiber volume. Test specimens were arranged with six levels of concrete compressive strength and fiber volumn ratios, 0.0%, 0.5%, 1.0%, 1.5%, 2.0%. The test results showed that steel fiber reinforced high-strength concrete($70MPa{\sim}90MPa$, 1.5% fiber volumn ratio) with good workability of slump 20cm could be used practically and effects of steel fiber reinforcement in improvement of concrete strength and toughness characteristics such as splitting tensile strength, flexural strength, and diagonal tensioned shear strength, were more distinguished in high-strength concrete than general strength concrete. And the test results indicated that splitting tensile strength of fiber reinforced concrete was proportioned to the product of steel fiber volumn ratios, $V_f(%)$ and sqare root of compressive strength, $\sqrt{f_{ck}}$, and the increasing rate was in contrast with that of flexural strength, and increase of diagonal tensioned shear strength was remarkable at steel fiber volumn ratio, 0.5%.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.412-418
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• 2008

The replacement of wheat flour with 4 to 24% soy fiber FIBRIM(R)1450 was evaluated to determine its effect on the properties of sponge cake. The volume and specific loaf volume decreased as the amount of soy fiber increased. In addition, the protein content and water holding capacity (WHC) were negatively correlated with the specific gravity of batter and the specific loaf volume of sponge cake, whereas there was no correlation between the mixograph characteristics and specific loaf volume of sponge cake in response to the addition of soy fiber. Furthermore, the symmetry and uniformity indices were not influenced by the addition of soy fiber. However, the L values of sponge cake crust and crumb decreased with increasing amounts of soy fiber, whereas a and b values were not affected. Additionally, the hardness, gumminess, and chewiness of the sponge cake all showed positive correlations with the protein content, sedimentation value, WHC and alkaline water retention capacity. Finally, the results of sensory evaluation indicated that external and internal colors, grain, texture, and flavor were not influenced by the addition of soy fiber, but that supplementation with over 20% soy fiber resulted in a slight decrease in taste and overall acceptability.

• Journal of the Korea Concrete Institute
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• v.21 no.6
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• pp.705-712
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• 2009

HPFRCCs (high-performance fiber reinforced cementitious composites), which is relatively more ductile and has the characteristic of high toughness with high fiber volume fractions, can be used in structures subjected to extreme loads and exposed to durability problems. In the case of PVA (polyvinyl alcohol) fiber, it is noted by former studies that around 2% fiber volume fractions contributes to the most effective performance at HPFRCCs. In this study, flexural tests were carried out to evaluate the flexural behavior of HPFRCCs and to optimize mix proportions. Two sets of hybrid fiber reinforced high performance specimens with total fiber volume fraction of 2 % were tested: the first set prepared by addition of short and long PVA fibers at different combination of fiber volume fractions, and the second set by addition of steel. In addition, in order to assess the performances of the HPFRCCs against to high strain rates, drop weight tests were conducted. Lastly, the sprayed FRP was applied on the bottom surface of specimens to compare their impact responses with non-reinforcing specimens. The experimental results showed that the specimen prepared with 1.6% short fibers (REC 15) and 0.4% long fiber (RF4000) outperformed the other specimens under flexure, and impact loading.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1290-1295
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• 2013

The aim of this study was to evaluate the quality characteristics of bread supplemented with extruded corn fiber. The extrusion was conducted as the moisture content of the corn fiber reached 30% and 40% (at $140^{\circ}C$ and 200 rpm). The bread baked with 5% extruded corn fiber at a 40% feed moisture exhibited the highest specific volume. The hardness of the bread supplemented with 10% corn fiber was the highest during storage compared to bread supplemented with extruded corn fiber and the control (100% wheat flour). However, the hardness of bread with corn fiber or extruded corn fiber (5%) was lower than the control. In the sensory evaluation, preferences decreased with the increased addition of untreated and extruded corn fiber. Quality characteristics, such as specific volume and texture, of bread baked with extruded corn fiber were better than bread baked with corn fiber. This improvement in quality is likely due to modification of corn fibers and starch gelatinization from the extrusion process. Supplement of extruded corn fiber had the potential for bread making compared to raw corn fiber.

• Korean Journal of Plant Resources
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• v.11 no.3
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• pp.358-362
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• 1998

This study was carried out to examine the effect on the contents of dietary fiber, mechanical properties, and sensory quality of bread contained with 10% of high-fiber Camellia (Camellia japonica L.) seed flour. Bread added by dietary fiber was the contents of moisture, protein and ash higher than control bread, while the contents of lipid lower than that of control bread. The high-fiber with Camellia seed flour contained 8.6% soluble dietary fiber, 43.7% insoluble dietary fiber, and 52.3% total dietary fiber. The ratio of insoluble dietary fiber/soluble dietary fiber in the high-fiber with Camelia seed flour was 5 times. Bread with the addition of dietary fiber contained 6.9% total dietary fiber. With the addition of dietary fiber, water absorption , mixing time loaf weight, and hardness increased, but the loaf volume decreased . The sensory quality on bread added by dietary fiber was somewhat low in color, appearance, crumb texture, mouthfeel, flavor and overall preference was higher than that of control bread.

• KSBB Journal
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• v.4 no.1
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• pp.15-16
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• 1989

The dimensions of dextran gel fiber described by the Ogston-Laurent gel model were estimated for Sephadex G gels. The length of fibers are ranging from $12.48{\times}10^{12}(G-25)\;to\;1.76{\tiems}10^{12}(G-200)$ cm/ml. The radius of gel fiber and the partial specific volume of dextran gel are $7.21{\tiems}10^{-8}$ cm and 0.586 ml/g, respectively.

• Proceedings of the Korea Concrete Institute Conference
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• 2002.05a
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• pp.469-474
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• 2002

This study was to define the strengthening effect of steel fibers in high strength RC columns. For this, ten specimens of columns were tested under cyclic lateral load and constant axial load. The testing parameters are steel fiber volume fraction of concrete and shear reinforcement ratio of hoop bars. Finally, the optimal content of steel fibers was evaluated as 1.0 - 1.5 % volume fraction of concrete.

• Composites Research
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• v.33 no.1
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• pp.30-37
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• 2020

Stress distributions dependent on fiber arrangements are studied using the two-dimensional representative volume element (RVE) model for uni-directionally continuous fiber-reinforced composites subjected to transverse tensile loading. It is easily expected that the stresses around the fibers are concentrated mainly due to the stiffness mismatch between the fiber and matrix materials. In this presentation, it is shown that the stresses are not always increased although the distance between two fibers is shortened. The 2D RVE models, originally having a regular hexagonal fiber array, is utilized to study the effect of the fiber locations on the stress distributions. As the central fiber is relocated, the stress distributions around the fiber are obtained through finite element analysis. It is found that the stresses around the fiber are strongly dependent on the fiber distance as well as the angle between the loading direction and the line connecting two fibers.

• Journal of Adhesion and Interface
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• v.3 no.4
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• pp.44-52
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• 2002

Composite materials are created by combining two or more component to achieve desired properties which could not be obtained with the separate components. The use of reinforcing fillers, which can reduce material costs and improve certain properties, is increasing in thermoplastic polymer composites. Currently, various inorganic fillers such as talc, mica, clay, glass fiber and calcium carbonate are being incorporated into thermoplastic composites. Nevertheless, lignocellulose fibers have drawn attention due to their abundant availability, low cost and renewable nature. In recent, interest has grown in composites made from lignocellulose fiber in thermoplastic polymer matrices, particularly for low cost/high volume applications. In addition to high specific properties, lignocellulose fibers offer a number of benefits for lignocellulose fiber/thermoplastic polymer composites. These include low hardness, which minimize abrasion of the equipment during processing, relatively low density, biodegradability, and low cost on a unit-volume basis. In spite of the advantage mentioned above, the use of lignocellulose fibers in thermoplastic polymer composites has been plagued by difficulties in obtaining good dispersion and strong interfacial adhesion because lignocellulose fiber is hydrophilic and thermoplastic polymer is hydrophobic. The application of lignocellulose fibers as reinforcements in composite materials requires, just as for glass-fiber reinforced composites, a strong adhesion between the fiber and the matrix regardless of whether a traditional polymer matrix, a biodegradable polymer matrix or cement is used. Further this article gives a survey about physical and chemical treatment methods which improve the fiber matrix adhesion, their results and effects on the physical properties of composites. Coupling agents in lignocellulose fiber and polymer composites play a very important role in improving the compatibility and adhesion between polar lignocellulose fiber and non-polar polymeric matrices. In this article, we also review various kinds of coupling agent and interfacial mechanism or phenomena between lignocellulose fiber and thermoplastic polymer.

• Structural Engineering and Mechanics
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• v.62 no.3
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• pp.373-380
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• 2017

Concrete structures are often subjected to long-term static and short-term dynamic loads. Due to a relatively low tensile strength and energy dissipating characteristics, the impact resistance of concrete is considered poor. This study investigates the feasibility of using polypropylene fibers to improve the impact resistance of reinforced concrete slabs. Fourteen polypropylene fiber reinforced concrete slabs were fabricated and tested using a drop weight test. The effects of slab thickness, fiber volume fractions, and impact energy on the dynamic behaviors were evaluated mainly in terms of impact resistant, crack patterns, and failure modes. The post impact induced strains versus time responses were obtained for all slabs. The results showed that adding the polypropylene fiber at a dosage of 0.90% by volume of concrete leads to significant improvement in the overall structural behavior of the slabs and their resistance to impact loading. Interestingly, the enhancement in the behavior of the slabs using a higher fiber dosage of 1.2% was not as good as achieved with 0.90%.