• Journal of the Korea Concrete Institute
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• v.14 no.1
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• pp.118-125
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• 2002

Hydration is the main reason for the growth of the material properties. An exact parameter to control the chemical and physical process is not the time, but the degree of hydration. Therefore, it is reasonable that development of all material properties and the formation of microstructure should be formulated in terms of degree of hydration. Mathematical formulation of degree of hydration is based on combination of reaction rate functions. The effect of moisture conditions as well as temperature on the rate of reaction is considered in the degree of hydration model. This effect is subdivided into two contributions: water shortage and water distribution. The former is associated with the effect of W/C ratio on the progress of hydration. The water needed for progress of hydration do not exist and there is not enough space for the reaction products to form. The tatter is associated with the effect of free capillary water distribution in the pore system. Physically absorption layer does not contribute to progress of hydration and only free water is available for further hydration. In this study, the effects of chemical composition of cement, W/C ratio, temperature, and moisture conditions on the degree of hydration are considered. Parameters that can be used to indicate or approximate the real degree of hydration are liberated heat of hydration, amount of chemically bound water, and chemical shrinkage, etc. Thus, the degree of heat liberation and adiabatic temperature rise could be determined by prediction of degree of hydration.

• Journal of The Korean Society of Agricultural Engineers
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• v.57 no.1
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• pp.79-87
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• 2015

A thermochemical equilibrium model was constructed for predicting composition of synthesis gas in biomass gasification. The model included estimation of equilibrium constants using Gibbs free energy. After constructing the model, the results were compared with the experimental values and predictions from a previous model. Gas compositions were reasonably well agreed with them and showed effects of operational and fuel condition. When the reaction temperature increased, the lower heating values decreased due to the decrease in CH4 concentrations. The methane concentrations were lower than those observed in experimental results. The model was used to predict the gas composition and heating values for the cases of mixed fuel of charcoal and un-dry woodchips. Although downdraft gasifiers require fuels less than 15% of moisture contents, the model results indicated that the mixed fuel with charcoal and woodchips which had over 25% of moisture contents could be used in the downdraft gasifiers. It might be explained by increase in energy density resulting from mixing charcoal. The results imply that the efforts and costs for drying biomass fuels could be reduced by mixing charcoal or fuels with higher calorific values.

• Journal of the Korean Wood Science and Technology
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• v.35 no.4
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• pp.1-8
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• 2007

Japanese larch specimens with dimension of 2.5 (radial direction) ${\times}$ 2.5 (tangential direction) ${\times}$ 2.5 cm (longitudinal direction) were prepared to determine 3 different directional internal moisture movement coefficients and surface emission coefficients along the radial-, the tangential-, and the tangential-direction. 4 sides of each cubic specimen were wrapped with paraffin tape and rubber tape, leaving open the 2 opposite surfaces of interest, to provide one dimensional moisture movement during drying. The coefficients were determined at three different temperatures, 70, 50 and $30^{\circ}C$ and at two different relative humidities, 30 and 60%. Internal moisture movement coefficients inclusive of flow of free water and diffusion of bound water and water vapor were increased in the high temperature condition. The internal moisture movement coefficient in the longitudinal direction was about six times of those in transverse directions with radial value being 20% greater than the tangential. Surface emission coefficients were increased with temperature and decreased with surface moisture content. Using this results, moisture content (MC) profile and quantities of moisture evaporating in Japanese larch lumber could be predicted in dynamic drying situations.

• Proceedings of the SCSK Conference
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• 2003.09b
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• pp.218-218
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• 2003

Recently we showed the prototype portable device for the determination of human skin moisture by using near infrared spectroscopy. In order to optimize the acquiring condition of NIR spectrum of skin and control the target information of water depending the site such as epidermis and dermis, skin depth profiling was investigated changing the distance between illuminations and receiving of radiation in the terminal of fiber probe. The colleted light information could be controlled by changing the distance of the fiber optic probes. It was confirmed that the longer distance we used, the deeper site from the skin surface we could get information from in this study. Four kinds of probes with distances such as 0.03 mm, 0.1 mm, 0.5 mm, and 1.0 mm were used. In addition, the gap size from 0.3 mm to 3.0 mm was studied to control the intensity of water absorbance effectively and to avoid saturation of water absorption. We also investigated the reference materials depending the reflectance ratio for water absorption not to be saturated because of the strong absorptivity of water. Furthermore, spectroscopic information regarding free water and bound water around 1850 nm was investigated by using the different distance of fiber optic probes. This study would be great help to control the spectroscopic information of water to be measured depending the site where water exists.

• Proceedings of the Korea Institute of Fire Science and Engineering Conference
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• 2008.11a
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• pp.422-427
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• 2008

The major cause of Concrete Spalling at high temperatures can be divided into the Vapor Pressure Rising, caused by the increase in free water temperature within the concrete, and Pore Pressure Rising induced by the vapor moving into dense pores within the concrete. Although the occurrence of spalling within concrete caused by these pressure increases can be assessed experimentally, a close examination into Mechanistic influence against various spalling factors shall be carried out first by using Mathematical Modeling and Theoretical Equations. The Spalling Prospect Process by theoretical mechanism is expedited in order of the following; selection of heating condition (fire strength and flame heating direction), a selection of constituent elements, an analysis of heat transmission, an analysis of moisture movement, distribution of water content, an analysis of pore/vapor pressure, and assessment of spalling occurrence.

• Korean Journal of Agricultural Science
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• v.48 no.3
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• pp.535-544
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• 2021

When baking, the proper blending or mixing of materials will affect the quality of the product. The mixing strength is important when establishing the optimal conditions for batter, and control of the mixing condition is accordingly an important factor. This study investigated the effects of the mixing speed and time on the quality characteristics of a gluten-free type of rice batter. The batter samples manufactured for this purpose are as follows: control (+) (wheat flour), control (-) (rice flour), T1 (1,800 rpm, 1 min), T2 (1,800 rpm, 2 min), T3 (1,800 rpm, 3 min), T4 (3,600 rpm, 1 min), T5 (3,600 rpm, 2 min), T6 (3,600 rpm, 3 min). In this study, rice flour was used in the T1 to T6 samples. The pH of the batter tended to be higher when the mixing speed was slower and the time was shorter depending on the ultra-high mixing conditions. The moisture content of T3 was highest, and there was no difference according to the ultra-high speed conditions. The specific volumes of the ultra-high mixing treatments were higher than those of the control samples. The relationship between the specific volume, hardness and springiness of rice bread according to the mixing speed and time was weak. Therefore, it is considered that the application of ultra-high speeds when manufacturing gluten-free batter can have a positive effect on improving the production efficiency by reducing the processing time.

• Smart Structures and Systems
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• v.20 no.3
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• pp.369-383
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• 2017

In this work, the effects of moisture and temperature on free vibration characteristics of functionally graded (FG) nanobeams resting on elastic foundation is studied by proposing a novel simple trigonometric shear deformation theory. The main advantage of this theory is that, in addition to including the shear deformation influence, the displacement field is modeled with only 2 unknowns as the case of the classical beam theory (CBT) and which is even less than the Timoshenko beam theory (TBT). Three types of environmental condition namely uniform, linear, and sinusoidal hygrothermal loading are studied. Material properties of FG beams are assumed to vary according to a power law distribution of the volume fraction of the constituents. Equations of motion are derived from Hamilton's principle. Numerical examples are presented to show the validity and accuracy of present shear deformation theories. The effects of hygro-thermal environments, power law index, nonlocality and elastic foundation on the free vibration responses of FG beams under hygro-thermal effect are investigated.

• Journal of Bio-Environment Control
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• v.15 no.1
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• pp.107-113
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• 2006

These studies were carried out to investigate the quality of green tea processed by different pan-firing hand rolling and to select the best conditions during the procedure of green tea processing the results were as follows. At harvestion tea plant leaf, tea plants had 4 leaves. each leaf size was 7.5 cm'$\square$2.6 cm, and weight of 100 buds 46.6 g. The increase of pan-fired time decreased in the moisture content and yield of green tea. After processing green tea, 5 times pan-fired one had much more contents of total nitrogen (T-N:5.31%), caffeine (2.00%) and total amino acid (T.A.A. : 3,046 mg%) and less content of tannin (13.41%) than the other treatments. but 3 times pan-fired one had the highest contents of vitamin C (204.3 mg%) and chlorophyll (365.0 mg%) among three kinds pan-firing method. Sixteen kinds of free amino acid including theanine as a good taste component of pan-fired green tea were isolated and measured by HPLC. Free amino acid (FAA) contents were in the range of $2,683{\sim}2,925$ mg% and among various pan-firing methods, 5 tims pan-fired one had the highest content of F.A.A. Among these free amino acids, theanine occupied as much as $56.4{\sim}61.3%$ of F.A.A. Lightness, yellowness and redness of 5 times pan-fired green tea were middle value among three different treatments. Besides, it gained the highest score of sensory evaluation among them. These above results suggested that 5 times pan-fired green tea was considered to be the best level as pan-firing times of green tea processing.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.438-440
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• 1996

The various components of cultivated Poria cocos were studied to obtain basic data. The contents of moisture, ash, lipid, protein & fiber were estimated as 58%, 1.8%, 0.9%, 0.6% & 0.35 and the mineral contents of water extracts from poria cocos were Zn 0.63mg%, Cu 0.18mg%, Fe 1.56mg%, Mn 1.62mg%, Mg 5.28mg%, Ca 12.59mg%, Na 10.12mg% and K 52.39mg%. Among them, K, Ca and Na were abundant. Proximate components of Poria cocos were varied according to cultivated place & methods, harvest time and drying condition. Free sugars determined from Poria cocos water extracts were glucose whose contents were 1.16mg%, but sucrose, maltose and fructose were not detected. Amino acids compositions of Poria cocos were detected as free amino acids 9 kinds, constitunent amino acid 13 kinds and their contents were 1247.17mg%, 174.44mg%, Major amino acids were Phe, Iso, Leu, Tyr and His.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.195-206
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• 2012

The purpose of this study was to determined the optimal mixing condition of two different amounts of tomato powder (A), and starch (B) for the preparation of sausage prepared with tomato powder was determined. The content of lycopene was 3 mg/g. The experiment was designed according to the central composite design of response surface, which showed 10 experimental points including 2 replicates for tomato powder and starch. The physiochemical, mechanical, antioxidant activity and sensory characteristics of samples were measured. The results of the physiochemical, mechanical and antioxidant activity analysis of each sample, including pH, moisture content, color L, color a, color b, hardness, chewiness and cohesiveness, total phenolic content and DPPH free radical scavenging activity showed significant differences. The sensory measurements were significantly different in color, flavor, chewiness, overall quality. The optimum formulation, which was calculated using the numerical and graphical method, was determined to be 4.26 g tomato powder and 7.51 g starch.