• Magazine of the Korea Concrete Institute
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• v.4 no.1
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• pp.127-134
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• 1992

Generally speaking, the internal moisture of concrete is mainly distributed in inner part and concrete surface which is exposed are dned according to influence of temperature and humidity. So, the properties which are compressive strength, modular elasticity, and volume change are different at each part even in same concrete. This is because moisture distribution is changed according to the evaporation and move ment of moisture, exist in the inner porosity of concrete. Therefore, it is necessary that we investigate the properties of concrete according to moisture distribution. The purpose of this study is investigating correlation between the moisture content and mechanical properties in concrete. Compressive and tenslle strength decrease according to increasing moisture content, but modular elas ticity increase. Those increasing or decreasing ratio at drying ratio 100% (absolute dries) is as follows in comparative of drying ratio 0 % (saturated condition).tion).

• Journal of the Korean Wood Science and Technology
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• v.48 no.3
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• pp.345-363
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• 2020

This study was conducted to identify the effect of kerfing and incising pretreatments on high-temperature drying characteristics of cedar and larch boxed-heart timbers with a cross section of less than 150 mm. The result showed that the pretreatments have made a significant difference regarding surface check and shrinkage. Although the kerfing was suitable as a pretreatment to reduce the occurrence of surface check, the incising was not suitable as a pretreatment since the knives of timber joined together, causing the conversion to the surface checks. The shrinkage showed a significant result that the final moisture content was reduced in the order of incising, kerfing, and kerfing-incising after the drying process based on the pretreatment condition. Twist was more affected by the grain angle than the anisotropy of the juvenile wood, and there was no effect of pretreatments.

• Journal of the Korean Society of Food Culture
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• v.34 no.5
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• pp.637-644
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• 2019

The purpose of this study was to optimize the mandarin dry chip manufacturing using a response surface methodology. The experiment was designed based on a CCD (Central Composite Design), and the independent variables were the drying temperature ($X_1$, $50-90^{\circ}C$), drying time ($X_2$, 12-36 hours), and microwave pretreat time ($X_3$, 0-4 minutes). The results of appearance ($Y_5$), color ($Y_6$), taste ($Y_8$) and overall acceptance ($Y_{10}$) were fitted to the response surface methodology model ($R^2=0.86$, 0.88, 0.89, and 0.84, respectively). Increasing the drying temperature and microwave treatment time were negatively evaluated for consumer acceptance. On the other hand, a high value of consumer acceptance was evaluated when the drying time was more than 24 hr. Therefore, the optimal conditions of $X_1$, $X_2$, and $X_3$ were $52.989^{\circ}C$, 24 hr, and 1 min, respectively. Under these optimal conditions, the predicted values of $Y_5$, $Y_6$, $Y_8$, and $Y_{10}$ were 5.066, 5.338, 5.063, and 5.339, respectively.

• Proceedings of the Korea Concrete Institute Conference
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• 2006.11a
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• pp.785-788
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• 2006

This paper investigates the temperature history of slab mock-up specimens with various surface curing sheets, in order to determine a favorable surface curing method in hot weather condition. Test showed that insulating double bubble sheets+aluminum foil simultaneously on the upper section of a specimen prevented an increase of sudden temperature and a decrease of vaporization when placed during the hot weather condition. It also secured the high strength in early age. Therefore it is found that using the double bubble sheets+aluminum foil on concrete surface declined the plastic and drying shrinkage and inclined the early strength, thus improving the concrete quality.

• Food Science and Preservation
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• v.18 no.4
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• pp.488-496
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• 2011

Cold-air drying was conducted for a steamed pumpkin-sweet potato slab to improve its quality, convenience, and preference as a snack. A steamed pumpkin-sweet potato slab was dried from 10 to $25^{\circ}C$ for 48 h, and its moisture content, color, texture, and taste at different drying temperatures and drying times were evaluated. The lowest moisture content was 4.98%, at $25^{\circ}C$. The lightness decreased, but the other color values (a, b, and ${\Delta}E$) increased with the increasing drying temperature and drying time. The reducing sugar and soluble solid ranged from 98.7 to 194.75 mg/g and 19-70 $^{\circ}Brix$, respectively. The highest hardness of the steamed pumpkin-sweet potato slab was 23.88 $kg_f/cm^2$, and the springiness and cohesiveness were 91.15 and 98.36% when it was dried at $25^{\circ}C$ for 48 h. The sensory evaluation score was high at $10^{\circ}C$, 40 h and at $25^{\circ}C$, 24 h. The optimum drying condition was predicted at $19^{\circ}C$, 32 h via response surface methodology (RSM).

• Journal of the Korean Society of Safety
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• v.27 no.5
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• pp.211-218
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• 2012

Two experiment are planed to identify driver's safe driving behaviour by curve radius, road surface condition in curve section. At four-lane and two-lane road, conducted experiments are check on driver's feeling of safety that 30 subjects do not feel discomfort. And using the data from these experiments, this study compare physical speed (not slipping, fall our of the road) with safety driving speed(drivers felt a comfortable and safe speed) each curve radius and fiver road surface condition(drying, wet, rain, snow and ice). As a result, safe driving behaviour factors that are derived to curve radius of 100m units, five road surface conditions enable to represent quantitative analysis of driver's discomfort. This study will develop road design method and evaluation reflected ergonomic aspects.

• Food Science and Preservation
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• v.24 no.1
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• pp.74-83
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• 2017

This study was conducted to obtain the optimal conditions of hot air drying for Cudrania tricuspidata by response surface methodology (RSM). The independent variables were blanching time (60, 120, 240 sec), drying temperature (40, 60, $80^{\circ}C$) and drying time (12, 24, 36 h). The dependant variables were total polyphenol content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity (DPPH), and color difference (${\Delta}E$). Viable cell colony was counted according to changes of blanching time. It was confirmed that microorganisms gradually decreased with increasing blanching time. From RSM results, the predicted values of TPC, TFC, DPPH, and ${\Delta}E$ were 8.62 mg GAE/g, 56.65 mg RE/g, 40.26% and 11.69, respectively. Experimental values within the optimal range (240 sec, blanching time; $60^{\circ}C$, drying temperature; 24 h, drying time) were 10.06 mg GAE/g, 49 mg RE/g, 44.99% and 10.53, respectively. The predicted values were similar to the experimental values. Comparing drying tendency according to changes of blanching time, moisture reduction was bigger in the blanched sample than that in control at $40^{\circ}C$. However, the differences between blanched and control decreased with increase of drying temperature. Viable cell gradually decreased as increasing blanching time.

• Journal of Fisheries and Marine Sciences Education
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• v.22 no.4
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• pp.501-507
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• 2010

The ceramic contained paint was made to replace the lead sinker for gill-net with coated lead sinker. The ceramic contained paints were coated in various conditions on the lead sinker with 19g of weight and the optimal coating condition was studied. The adaptability of the coated lead sinker was checked through the anti durability test and fishing operation with gill-net. The case of "Main material 70 wt% + Urethane thinner 30 wt% (Main material 700 $m{\ell}$ + Thinner 300 $m{\ell}$)" showed the best in the coating characteristics depending on the combination ratio of the ceramic paint contained. The coated lead sinker dried at $100^{\circ}C$ inside oven was superior to the drying in the room temperature in its surface glossiness and anti durability and faster drying time than the one dried in normal temperature. The quadruple layers of coating on lead sinker with 4 times of dipping and drying application showed the super anti durability in the coating characteristics depending on the frequency of dipping. When press is applied to the coated lead sinker, the coated layer is not detached from the sinker. In addition, the coated lead sinker was not damaged or peeled at the fishing operation about 2 months in various depths within 50m and by the materials at the bottom (sand, stone and gravel stone) and it was in good condition.

• Proceedings of the Korea Concrete Institute Conference
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• 2006.05a
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• pp.494-497
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• 2006

The objectives of this study are to develop and evaluate the Neural Network algorithm which can predict the inelastic shortening such as the creep strain and the drying shrinkage strain of reinforced concrete members using the previous test data. New learning algorithms for the prediction of creep strain and the drying shrinkage strain are proposed focusing on input layer components and a normalization method for input data and their validity is examined through several test data. In Neural Network algorithm, the main input data to be trained are the compressive strength of the concrete, volume to surface ratio, curing condition, relative humidity, and the applied load. The results show that the new algorithms proposed herein successfully predict creep strain and the drying shrinkage strain.

• Food Science and Preservation
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• v.13 no.6
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• pp.740-748
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• 2006

The Chunma (Gastrodia elata Blume) requires a simple pre-treatment, due to inconvenience or preservation, toxicities, and pungencies in intact state. Various drying conditions were examined to establish the physicochemical properties of Chunma by the response surface methodology (RSM). Weter activity and total phenolic acid contents of Chunma dried extracts were optimal at $79.56^{\circ}C$ and $79.64^{\circ}C$ for 7.17 hr and 8.74 hr, respectively, for their characteristics. Electron-donating ability and nitrite-scavenging activity were optimal at 79.79 and $7.99^{\circ}C$ for 8.57 and 8.07 hr. We generated a regression equation for each variable and then superimposed the optimal condition in acquiring values for each frying process factor, physicochemical properties, resulting in that the optimal drying condition was at $75{\sim}80^{\circ}C$ for $8{\sim}9 hr$.