• Journal of the Korea Concrete Institute
• /
• v.12 no.1
• /
• pp.79-88
• /
• 2000

Usually, the expansive additives is used to prevent the occurrence of drying shrinkage in concrete. However it may sometimes be over-added in field due to the insufficient cognition of constructor's, which may cause the serious problems in concrete structures. In this study the experiments are performed to present the expansion properties of concrete by varying the water to binder ratios, unit contents of expansive additives and curing conditions. By the results, the strength showed an increase with the addition of expansion additives from 30kg/㎥ up to 50kg/㎥, and a great decrease by contraries if the larger amount are added. Also the more the expansion additives were used, the more length change occurred in concrete. In view of the curing conditions, the concrete by air cured appeared a little expansion even the unit expansion additives increased, which showed an opposite inclination of that with standard curing. This could be explained by the less occurrence of hydration in air condition which also lead to the little expansion of concrete. Hence the expansion concrete to be cured in water or moisture condition became an especial important thing. concrete using expansive additives showed that high expansion was taken place with the rise of temperature.

• Advanced Composite Materials
• /
• v.17 no.4
• /
• pp.359-372
• /
• 2008

The moisture absorption behavior of carbon fiber-reinforced plastic (CFRP) and its effect on dimensional stability were examined. Moisture diffusivity in CFRP was determined by measuring a specimen's weight during the moisture absorption test. Three types of CFRP specimens were prepared: a unidirectionally reinforced laminate, a quasi-isotropic laminate and woven fabric. Each CFRP was processed into two geometries - a thin plate for determination of diffusivity and a rod with a square cross-section for the discussion of two-dimensional diffusion behavior. By solving Fick's law expanded to 3 dimensions, the diffusivities in the three orthogonal directions were obtained and analyzed in terms of the anisotropy of CFRP moisture diffusion. Coefficients of moisture expansion (CMEs) were also obtained from specimen deformation caused by moisture absorption. During moisture absorption, the specimen surfaces showed larger deformation near the edges due to the distribution of moisture contents. This deformation was reasonably predicted by the finite element analysis using experimentally determined diffusivities and CMEs. For unidirectional CFRP, the effect of the fiber alignment on CME was analyzed by micromechanical finite element analysis (FEA) and discussed.

• Journal of Korea Multimedia Society
• /
• v.19 no.8
• /
• pp.1275-1280
• /
• 2016

This research is for the visualization of wooden cracking phenomena in the virtual world. Timber supplies has been traditionally used for buildings in the all over the world. Wood has a characteristic that is more prone to be influenced and distorted under the external environments compared with other materials like as stone and concrete. Many related researches say that moisture content change is a largest impact factor for the distortion and crack of timber supplies. This is the reason why we focus on the relationship between the moisture variations and the wood distortion, especially crack. In this research, it is mathematically explained that the diminutions of tensile strength caused by repeated contraction and expansion according to the moisture variations under the changes of weather. Finally, we suggest a way to visualize it for pine timbers.

• Preventive Nutrition and Food Science
• /
• v.5 no.1
• /
• pp.25-31
• /
• 2000

Extrusion conditions for production of rice extrudate were studied. The optimal production conditions of rice extrudate were determined by the relationship between dependent variables such as expansion ratio, shear strength and color change and independent variables such as moisture content of raw material, screw speed, and die tem-perature of extruder. The textural quality of rice exturdate was significantly affected by the moisture content of raw material (x1), screw speed (x2), and die temperature (x3) of extruder. The expansion ratio of rice extrudate showed the highest value at the moisture content of 18% of raw material, and the lowest at 24%, and whose regression equation was Y=34.8967 - 3.219X1 - (0.623$\times$10-2)X2 + 0.136X3 + (0.648$\times$10-1)X12 + (0.138$\times$10-3)X1X2 + (0.456$\times$10-4)X22 + (0.719$\times$10-3)X1X3 -(0.515$\times$10-3)X2X3- (0.552$\times$10-3)X32. The most desirable texture of rice extrudate determined by shear test and sensory evaluation was obtained at the following conditions : mois-ture content of 18% of raw material, screw speed of 210 rpm and die temperature of 11$0^{\circ}C$. The rice extrudate prepared under the above conditions showed the lowest shear force of 954g at which the highest sensory score was obtained.

• Journal of Biosystems Engineering
• /
• v.30 no.5 s.112
• /
• pp.285-292
• /
• 2005

Extrusion process and physical properties of extrudates of pulp powder (TMP, thermomechanical pulp fibers) mixed with expanding additives was evaluated to develop biodegradable packaging materials. To find out the optimum condition, the status of extrusion process, coefficient of elastic and expansion ratio of extrudates were tested on the composites (wheat flour, soluble starch, polyvinyl alcohol), blending conditions of composites and moisture contents of extrudates. In case of material composition, wheat flour played a key role to keep extrusion process irrespective of the added amounts of soluble starch and polyvinyl alcohol. The coefficient of elastic of extrudates was increased and the expansion ratio was reduced as the added amounts of wheat flour increased. Also, the coefficient of elastic of extrudates was decreased as the moisture content of extrudates increased. The lowest coefficient of elastic was 439.55 kPa under the condition, of pulp powder mixed with $20\%$ of wheat flour based on pulp weight and $10\%$ of soluble starch based on wheat flour weight and controlled $20\%$(wb) of moisture content.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.27 no.1
• /
• pp.35-40
• /
• 2021

Calcium hydroxide (CH) reacts with CO2 to produce moisture, and sodium carbonate (SC) reacts with CO2 in the presence of moisture. Using these different characteristics of these two reactants, a CH/SC mixture of CO2 absorber tuned for kimchi ripening to produce CO2 in a flexible package was selected. A ratio of CH:SC (1:2) in highly gas permeable microporous spunbonded film (Tyvek) sachet was found to be appropriate for delayed and consistent CO2 absorption useful for kimchi package. Addition of superabsorbent polymer (SAP) as moisture buffer was helpful for boosting the consistency of CO2 absorption. In a package of 0.5 kg kimchi at 10℃, the sachet consisting of 0.794 g of CH + 2.276 g of SC + 0.4 g of SAP suppressed its volume expansion and maintained a suitable range of CO2 partial pressure (PCO2) steadily inside. These optimal conditions may vary depending on the type and salinity of kimchi, storage and distribution temperature, and the material and area of the absorber sachet. This study showed a potential of mixture CO2 absorber to be tuned for CO2 producing packaged kimchi for the purpose of keeping consistent PCO2 at tolerable volume expansion.

• Food Science and Biotechnology
• /
• v.16 no.3
• /
• pp.381-385
• /
• 2007

The objective of this experiment was to study the influence of feed moisture content on the degree of enzymatic hydrolysis of com starch in a twin screw extruder and the saccharification yield of the dried extrudate. The feed moisture content was set at 25, 30, and 35% and ${\alpha}$-amylase solution was directly injected into the feed section at a barrel temperature of $95^{\circ}C$ and screw speed of 250 rpm. Amyloglucosidase was used for the saccharification of the dried extrudate at a concentration of 0.055%(w/w). Expansion ratio and swelling factor of extrudates decreased with increasing the feed moisture content. Addition of ${\alpha}$-amylase during extrusion process raised reducing sugar content of extrudates which also increased with the feed moisture content. The saccharification yield of dried extrudate was higher for the extrudate with lower feed moisture content.

• The Korean Journal of Food And Nutrition
• /
• v.6 no.3
• /
• pp.178-188
• /
• 1993

This research was attempted to investigate changes in physicochemical properties of rice extrudate with added ginger powder extruded by single screw extruder. Graphic three dimensional analysis on response surface regression was used to evaluate effects of extrusion variables on quality factors of the extrudate according to two independent variables, ginger consent 0∼12%, moisture content 14∼26%. The summarized results are as follows : 1) Regarding proximate composition of rice extrudate with added ginger powder, as ginger powder content of raw material Increased, crude tat, crude protein, crude ash and crude fiber increased, while soluble nitrogen free extract decreased. 2) Graphic three dimensional analysis on response surface regression was conducted for each dependent variable which revealed statistically significant relationship with independent variables, 0∼120A ginger and 14∼26% moisture content. Expansion ratio had a critical point as moisture content changed. As ginger and moisture content Increased, bulk density, break strength and water absorption Index Increased, while water solubility Index decreased. The predicted maximum degree of gelatinization in 6.15% ginger and 15.56% moisture content is 88.27%, and lightness decreased as ginger content Increased. According to the microstructure for the cross section of extrudate obsorbed with image analyzer, air cell number and perimeter revealed saddle point, meanwhile total area and fractarea of air cell had critical points as moisture content changed. In view of the results, quality of rice extrudate with added ginger powder was optimum when rice flour was fed to the extruder with 2∼7% singer powder and 15∼20% moisture content.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.23 no.6
• /
• pp.820-828
• /
• 1999

The purpose of this study was to investigate the changes of pore area and water vapour transport by the changes of moisture regain and fabric structure of wool fabrics, As specimens 4 worsted wool fabrics were used. The pore area were measured by image analysis method and dinamic vapour transport and water reisitance was determined by clothing-environment-body modelling system. The pore area was changed by the moisture regain of wool fabrics. The change of pore area was influenced by the yarn twist thread count and cover factor and the weave type. The water vapour transport was changed by the moisture regain. The change of water vapour transport was influenced by the change of pore aree which was determined by image analysis.

• The Korean Journal of Food And Nutrition
• /
• v.7 no.2
• /
• pp.137-143
• /
• 1994

To optimize extrusion cooking condition of single screw extuder for production of puffed rice extrudate using response surface methodology (RSM), moisture content, barrel temperature and screw speed were determined from contour maps, showing relationship between dependent (hardness, expansion ratio, water absorption index, water solubility Index, degree of gelatinization) and independent variables. Optimum operational conditions for production of puffed rice extrudate with suitable quality properties were moisture content 17%, barrel temperature 1$25^{\circ}C$ and screw speed 210 rpm, respectively.