• International Journal of Highway Engineering
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• v.16 no.6
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• pp.79-86
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• 2014

PURPOSES : In this study, wasted vinyl aggregate, which possesses better thermal properties than natural aggregate, was used in cement concrete mixture to develop more economical concrete with thermal insulation and freeze prevention effects. METHODS : Slump and air content of the fresh concrete, which substituted its 0%, 5%, and 10% of coarse aggregate with wasted vinyl aggregate, were measured. Compressive strength, Poisson's ratio, elastic modulus, and splitting tensile strength of hardened concrete were measured by laboratory tests. Thermal properties of concrete such as coefficient of thermal expansion, thermal conductivity, and specific heat were also measured according to replacement ratio of wasted vinyl aggregate. Finally, the thermal insulation and freeze prevention effectiveness of the concrete mixed with wasted vinyl aggregate was confirmed through finite element analysis of road pavement crossing above concrete box culvert made from wasted vinyl aggregate. RESULTS : Even though the physical properties of wasted-vinyl-aggregate concrete such as compressive strength, Poisson°Øs ratio, elastic modulus, and splitting tensile strength were inferior to those of ordinary concrete, they met requirements for structural concrete. The thermal properties of concrete were improved by wasted vinyl aggregate because it decreased thermal conductivity and increased specific heat of the concrete. According to the result of finite element analysis, temperature variation in pavement subgrade was mitigated by box culvert made from wasted-vinyl-aggregate concrete. CONCLUSIONS : Through the laboratory test and finite element analysis of this study, it was concluded that the concrete structures made from wasted vinyl aggregate showed thermal insulation and freeze prevention effects.

• Journal of Korean Tunnelling and Underground Space Association
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• v.17 no.2
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• pp.153-166
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• 2015

Long subsea tunnel to be built below the seabed, as compared to the general railway tunnel, is subject to many restrictions in terms of spatial limitation when vertical or inclined shafts are built for the purpose of ventilation and fire safety. So, the construction of some artificial island is required to provide ventilation. But, because of construction difficulty and cost increase, it is necessary to minimize the artificial island construction. The longer ventilation distance is, the more fresh air requirement is needed. When supply airflow becomes excessive, duct size is restricted by the limitations of structure clearance and fan pressure and power increase exponentially. Therefore, in order to build a long subsea tunnel, it is necessary to overcome these practical problems and to develop technical solution that can keep the comfortable condition of tunnel environment during construction. In this study, as on ventilation method development suitable for long subsea tunnel, through comparison of temporary ventilation capacity calculation methods during construction phase, domestic and abroad, the application of Swiss SIA 196 code is found suitable for long subsea tunnel. And, through experiment on leakage of the duct connector, we confirmed that the leakage ratio per 100 m of domestic duct connection type is between 1.5~3.0%. Based on S-class duct of SIA 196 code, ventilation distance is 10.2 km, So, ventilation distance can be longer if duct connection method is improved. So, we confirmed that the improvement of leakage ratio is key issue in the construction-phase ventilation of long subsea tunnel.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.2
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• pp.87-94
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• 2023

Fresh bakery products are widely consumed worldwide and therefore particular requirements for their quality characteristics have been established. The shelf life of bakery products is mainly subjected to microbial spoilage and staling. This study investigated the optimum conditions of modified atmosphere packaging (MAP) application to extend the shelf life of the bakery products. The gas conditions of the headspace in 'Baumkuchen' cake were 0, 30, 70, and 100% CO₂ concentrations and stored at 30℃ for 5 days. The bakery samples were evaluated weight loss, hardness, color change, pH and total aerobic bacteria, yeast and molds count throughout the storage period. Values of the weight loss and hardness were increased over the storage period, meanwhile pH was significantly decreased. However, no significant color changes were observed during storage. It was also found no significant difference between the different gas treatments. Total aerobic bacteria count of the stored samples after day 5 was increased by 6.94 log CFU/g in the air filled package, compared to 6.20 log CFU/g in the 100% CO₂ filled package and 6.02 log CFU/g in the 70% CO₂ filled package. Yeast and molds count were 3.65 log CFU/g in air filled package, 2.66 log CFU/g in 100% CO₂ filled package, 2.64 log CFU/g in 70% CO₂ filled package, 2.86 log CFU/g in 30% CO₂ filled package and 3.31 log CFU/g in 100% N₂ filled package on day 2. In conclusion, it was shown that 70% and 100% CO₂ treatments in the package were effective to reduce microbial growth.