• KSCE Journal of Civil and Environmental Engineering Research
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• v.31 no.2D
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• pp.237-245
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• 2011

Asphalt Plug Joint(APJ) is a new type of expansion joint that it's application are increased in USA as well as several European countries. APJ's' advantages are cheap construction and maintenance costs, and simple construction and securing of excellent flatness. However, APJ's usability is hindered because it showed a problem of premature failure. Research for solving this problem has been progressed, and FEM analysis among existing researches was peformed. However, the behavior of APJ was insufficiently analyzed and the reliability of the analysis was much low, since the material showing complicated behavior was oversimplified, Therefore, a material model was proposed and its effectiveness was confirmed by comparing it with actual behavior in order to improve the reliability of FEM analysis in this paper. ABAQUS program was used for FEM analysis, and an elasto-plastic model and a viscous-plastic model as the material model of APJ were suggested on the base of experiment results of APJ material performed by Bramel et al. The elasto-plastic model was defined by time-independent analysis since it didn't consider time and strain rate, and the viscous-plastic model was defined by time-dependent analysis since it considered. Influence of various elements affecting the behavior of APJ was investigated, and it was confirmed that the time-dependent analysis showed better result closed to actual behavior than the time-independent analysis.

• Journal of Korean Tunnelling and Underground Space Association
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• v.21 no.2
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• pp.243-256
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• 2019

Formation of filter cake with little slurry penetration into the tunnel face ground is an essential factor to successfully apply the slurry shield tunnel boring machine (TBM) for tunnelling work. However, when the bentonite slurry is in contact with seawater, it is not easy to guarantee the filter cake formation due to decrease of the swelling volume and viscosity of the slurry. In this study, in order to evaluate the effect of the seawater on the applicability of the slurry shield TBM method, the slurry injection tests were carried out with the variation of seawater percentage contained in the slurry samples as well as the variation of soil types. And then, the effect of these two factors on the slurry clogging phenomena was theoretically and experimentally figure out. As a result, it was found that the value of the slurry clogging criteria (SCC) indicating the applicability of the slurry shield TBM significantly decreases up to 67% as the percentage of seawater increases from 0% up to 20%. In addition, it was found to be necessary to take into account both the characteristics of slurry and soil types together when judging the applicability of the slurry shield TBM method by assessing the slurry penetration characteristics that will occur during tunnelling work.

• Journal of the Korea institute for structural maintenance and inspection
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• v.26 no.2
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• pp.76-83
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• 2022

Since the 3D printing mortar is exposed to the atmosphere immediately after printing, moisture is largely evaporated from the surface of the layer. The evaporation of moisture on the surface of the layer greatly causes drying shrinkage and increases the risk of cracking and damage to the structure due to drying shrinkage. This study experimentally evaluated the shrinkage behavior of the initial age using the mortar used for 3D printing. The change in shrinkage was evaluated by comparing the shrinkage of the specimen cured by the sealing method and the atmospheric exposure method. In addition, compared with the case where type 1 cement was used 100%, the shrinkage amount was evaluated when 20% of fly ash was replaced and 10% of silica fume was used. In particular, the effect of three chemical admixtures applied using 3D printing on shrinkage was evaluated experimentally. When fly ash and silica fume were used, the shrinkage amount increased by 60 - 110% compared to the case when type 1 cement was used. The application of viscosity modifiers and shrinkage reducers reduced the shrinkage by at least 18% and at most 70% depending on the curing conditions. The temperature of the specimen temporarily decreased to 15 ℃ at the beginning of curing, and the correlation between the internal temperature of the specimen and the shrinkage behavior was observed.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.28 no.5B
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• pp.575-589
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• 2008

In the present work, we investigate the hydrodynamic behavior of a turbulent bore, such as tsunami bore and tidal bore, generated by the removal of a gate with water impounded on one side. The bore generation system is similar to that used in a general dam-break problem. In order to the numerical simulation of the formation and propagation of a bore, we consider the incompressible flows of two immiscible fluids, liquid and gas, governed by the Navier-Stokes equations. The interface tracking between two fluids is achieved by the volume-of-fluid (VOF) technique and the M-type cubic interpolated propagation (MCIP) scheme is used to solve the Navier-Stokes equations. The MCIP method is a low diffusive and stable scheme and is generally extended the original one-dimensional CIP to higher dimensions, using a fractional step technique. Further, large eddy simulation (LES) closure scheme, a cost-effective approach to turbulence simulation, is used to predict the evolution of quantities associated with turbulence. In order to verify the applicability of the developed numerical model to the bore simulation, laboratory experiments are performed in a wave tank. Comparisons are made between the numerical results by the present model and the experimental data and good agreement is achieved.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.28 no.3B
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• pp.261-270
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• 2008

Even though there is a great deal of progress in a numerical method of high caliber like SPH, it is very rarely deployed in a water resources community. Despite the great stride in computing environment, depth averaged approach like a nonlinear shallow equation is still efficient tool for flood routing in large watershed, but it can give some misleading information like the inundation height of flood. In this rationale, we numerically simulate the flow into the dry channel, dry channel with an obstacle triggered by the collapse of a two dimensional water column using SPH (Smoothed Particle Hydrodynamics) in order to boost the application of numerical method of high caliber like SPH in a water resources community. As a most severe test of the robustness of SPH, we also carry out the simulation of the flow through a clearance into the wet channel driven by the rapid removal of a water gate. As a hydrodynamic model, we used the Navier-Stokes equation, a numerical integration of which was carried out using SPH. To verify the validity of newly proposed numerical model, we compare the numerically simulated flow with the others in the literature mainly from VOF and MAC, and hydraulic experiments by Martin and Moyce (1952), Koshizuka et al. (1995) and Janosi et al. (2004). It was shown that agreements between the numerical results in this study and hydraulic experiments are remarkable.

• Proceedings of the Korean Institute Of Construction Engineering and Management
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• 2004.11a
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• pp.250-255
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• 2004

To analyze delay, Seoul - Daegu line of Korea High Speed Railway was divided into three sections and analyzed independently by the business characteristics. The analysis on the project delay reasons was performed on macro and micro scales. This analytic method was named as 'Macro-Micro Delay Analysis Method (MMDAM)'. The macro scale analysis has three approaches, which are (1) scheduling, (3) structural characteristic, (3) and responsibility of project administrative works. Micro analysis also has three, methodologies which are (1) As Planned Method, (2) As Built method, (3) Modified Time Impact Analysis for analyzing the most influential section which the largest delay occurred. Using elicited project delay reasons from above analysis, the questionnaire was carried out for analyzing the influence of project delay reason. The reasons of the delay were driven from two different aspects (1) structural characteristic and (2) responsibility of the people involved in the project. The reasons that were identified from aforementioned three sections are the factors of the delay of the large-scale government driven projects. Finally, the author suggested the methodology of identifying the project delaying factors. The author also analyzed delay reasons in both the overseas and domestic cases of high rapid railway construction and has elicited some benchmarks for the future projects.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.547-556
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• 1996

The purpose of this study was to invesitage the optimum cooking method, which ingridients mixing ratio and decortication of white and black sesame gruels, were examined by sensory and mechanical tests. As the results of sensory evaluation for the decortication white and black sesame gruels with the levels of 50, 100, 150, and 200％ sesame per rice l00ｇ, the flavor, nutty taste, and the overall preference were increased with the increase of sesame add. The gruel which made with decorticated sesame roafting for 7 minutes was proferable. The gruels 150% decorticated white and black sesame roasted 7 min had better overall preference. In the mechanical measurement for the white sesame gruels, L value tended to be decreased, while ‘a' and ‘b' values as well as viscosity tented to be increased as the sesame ratio and roasting time increased. In black sesame gruels, L value tended to be decreased, while ‘a' and ‘b' values as well as viscosity tended to be increased when sesame ratio was increased. In correlation between sensory evaluation and mechanical measurement of the white and black sesame gruels, color, flavor, nutty taste of sensory evaluation were correlated with the mechanical measurement. The optimal material mixing ratio for gruels was rice 100 g, white and black sesame 150 g, and water 1075 g.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.112-118
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• 1978

Four domestic frying oils (soybean, corn, rapeseed and rice bran oil) were studied on their changing properties according to thermal oxidation by means of chemical analysis of their compositions and measurements of various physical and chemical properties. The content of linoleic acid which is an essential unsaturated fatty acid and the total amount of unsaturated fatty acids were highest in soybean oil (53.2% and 80.3% respectively) among the unheated frying oils and the degree of its thermal degradation was lowest during the continuous heating period for 48 hours at $180^{\circ}C$. However in general, the contents of unsaturated fatty acids were sharply decreased by thermal oxidation whereas the saturated fatty acid contents ranging 10-17% were not changed considerably, which largely agreed with the results of iodine value measurements. The free acid and peroxide values were also lowest in soybean oil (0.09 and 5.6 respectively) among the unheated oils whereas an anomalously high free acid value was observed in rapeseed oil (54.8) which was packed in unleveled glass bottles. Such a high value is probably ascribed to the photo-catalyzed oxidation during storage. The viscosity measurements have shown similar values before heating, but after thermal oxidation for 32 hours the rapeseed and rice bran oils became too thick to measure viscosity by capillary flow method with heavy darkening in color.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1071-1078
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• 2013

We conducted this study in order to investigate the quality and antioxidant properties of saccharifed banana gruel containing different levels (0, 15, 30, and 45%) of banana puree. Saccharified banana gruel with different ratios of banana was prepared and proximate composition, sweetness ($^{\circ}brix%$), pH, total acidity, Hunter's color value, viscosity, free sugar, sensory evaluation, and physiological activities of the sample were measured. With increasing banana content, proximate composition, sweetness, and acidity of banana gruel increased, and pH showed a significant decrease (P<0.05). Saccharified banana gruel prepared with 15~45% banana showed significantly lower viscosity. As the level of banana increased, L-value decreased, whereas the a-value, b-value increased. Free sugar content of fructose, glucose, maltose, and sucrose showed a significant increase (P<0.05). Saccharified banana gruel with 30% added banana was the most preferred for color, flavor, taste, mouth-feeling, texture, and overall acceptability. The total phenolic compound contents of saccharified banana gruel with banana puree ranged from 1.73 to 5.75 mg/g. DPPH and ABTS radical scavenging activities of saccharified banana gruel with banana puree were 8.67~31.26% and 6.02~55.16%, respectively. With increasing banana content, total polyphenol contents, DPPH and ABTS radical scavenging activity of banana gruel showed a significant increase (P<0.05). From these results, we found that addition of 30% banana was the best method for preparation of gruel with high sensory quality.