• 제목/요약/키워드: brittleness number

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Effect of fiber and aggregate size on mode-I fracture parameters of high strength concrete

  • Kumar, Ch.Naga Satish;Krishna, P.V.V.S.S.R.;Kumar, D.Rohini
    • Advances in concrete construction
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    • 제5권6호
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    • pp.613-624
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    • 2017
  • In this paper, an experimental investigation was carried out to study the effect of volume fraction of fiber and maximum aggregate size on mode-I fracture parameters of high strength concrete. Total of 108 beams were tested on loading frame with three point loading, the variables in the high strength concrete beams are aggregate size (20 mm, 16 mm and 10 mm) and volume fraction of fibers (0%, 0.5%, 1% and 1.5%). The fracture parameters like fracture energy, brittleness number and fracture process zone were analyzed by the size effect method (SEM). It was found that fracture energy (Gf) increases with increasing the Maximum aggregate size and also increasing the volume of fibers, brittleness number (${\beta}$) decreases and fracture process zone (CF) increases.

Predicting rock brittleness indices from simple laboratory test results using some machine learning methods

  • Davood Fereidooni;Zohre Karimi
    • Geomechanics and Engineering
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    • 제34권6호
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    • pp.697-726
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    • 2023
  • Brittleness as an important property of rock plays a crucial role both in the failure process of intact rock and rock mass response to excavation in engineering geological and geotechnical projects. Generally, rock brittleness indices are calculated from the mechanical properties of rocks such as uniaxial compressive strength, tensile strength and modulus of elasticity. These properties are generally determined from complicated, expensive and time-consuming tests in laboratory. For this reason, in the present research, an attempt has been made to predict the rock brittleness indices from simple, inexpensive, and quick laboratory test results namely dry unit weight, porosity, slake-durability index, P-wave velocity, Schmidt rebound hardness, and point load strength index using multiple linear regression, exponential regression, support vector machine (SVM) with various kernels, generating fuzzy inference system, and regression tree ensemble (RTE) with boosting framework. So, this could be considered as an innovation for the present research. For this purpose, the number of 39 rock samples including five igneous, twenty-six sedimentary, and eight metamorphic were collected from different regions of Iran. Mineralogical, physical and mechanical properties as well as five well known rock brittleness indices (i.e., B1, B2, B3, B4, and B5) were measured for the selected rock samples before application of the above-mentioned machine learning techniques. The performance of the developed models was evaluated based on several statistical metrics such as mean square error, relative absolute error, root relative absolute error, determination coefficients, variance account for, mean absolute percentage error and standard deviation of the error. The comparison of the obtained results revealed that among the studied methods, SVM is the most suitable one for predicting B1, B2 and B5, while RTE predicts B3 and B4 better than other methods.

화학 팽창제의 가스 발생과 쿠키의 텍스쳐 비교 (Gas Production of Chemical Leavening Agents and Effects on Textures of Cookies)

  • 양성연;김상용;장규섭;오덕근
    • 한국식품과학회지
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    • 제29권6호
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    • pp.1131-1137
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    • 1997
  • 팽창제 종류에 따른 시간별 가스 발생 속도 및 쿠키 텍스쳐에 대하여 살펴보았다. 본 실험에 사용된 가스 발생 장치에 의해서도 가스 발생 속도에 따라 크게 3타입으로 구분할 수 있었으며 이는 소암모늄명반을 제외하고는 문헌의 결과와 일치하였다. 속효성 평창제로는 주석산, 주석영, 후말산, 소암모늄명반이었고 이단 반응성 팽창제로는 산성피로인산나트륨, 무수모노인산칼슘, 소명반이었으며, 지효성 팽창제로는 중탄산암모늄, 중탄산나트륨, 글루코노-델타-락톤, 염화암모늄 등이었다. 제품 팽창률이 가장 높았던 것은 중탄산암모늄이었고 후미 면에서 가장 깨끗한 것은 글루코노-델타-락톤이었다. 팽창률이 높을수록 texture profile graph상에서 multi-peak를 나타내어 brittleness가 뛰어났으며 단순회귀분석에 의해, 팽창률과 brittleness간에 상관관계가 있음을 입증하였다$(r^2=0.8176)$. 중탄산암모늄을 사용한 쿠키 제품의 brittleness가 가장 높았다.

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동결건조 시간이 동결건조김치의 품질에 미치는 영향 (Effects of Freeze-Drying Time on Quality of Freeze-Dried Kimchi)

  • 고영태;강정화
    • 한국식품과학회지
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    • 제34권1호
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    • pp.91-95
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    • 2002
  • 본 연구의 목적은 동결건조된 김치를 시료로 선정하여 동결건조 시간이 건조된 김치제품의 미생물학적인 특성, 관능적 특성 및 다른 품질에 미치는 영향을 조사하여 "건조김치"의 제조에 적합한 동결건조 시간을 알아내는 것이다. 김치를 24, 48, 72시간 동결건조한 후, 건조제품의 젖산균수, pH, 관능적 특성, 파쇄도, 복원성 및 수분함량, 배추조직의 미세구조를 관찰하여 동결건조 시간이 건조김치의 품질에 미치는 영향을 조사하였다. 원시료에 비하여 24시간 건조시킨 제품의 생균수 및 pH가 현저하게 변화하였으나, 그 후에는 72시간까지 거의 변화가 없었다. 24시간 건조김치보다 48시간 또는 72시간 건조김치의 전반적인 기호성이 우수하였다. 동결 건조 시간이 24시간에서 48시간, 72시간으로 증가할수록 건조김치의 파쇄성은 증가하였다. 동결건조 시간이 경과할수록 건조김치의 복원성이 개선되고, 건조김치의 중량과 함유된 수분함량은 감소하였다. 본 실험의 조건하에서는 건조김치의 제조에 적합한 동결건조 시간은 미생물학적인 측면에서 보면 24시간도 큰 문제는 없으나, 관능적 특성과 건조제품의 품질특성의 측면에서 판단하면 48시간이 보다 바람직하였다.

전극선 성분 변화에 따른 냉간금형용강의 와이어방전가공 특성 (Characteristics of Wire EDM for Cold Die Steel due to the Different Wire Electrode Component)

  • 왕덕현;정순성
    • 한국기계가공학회지
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    • 제2권2호
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    • pp.98-105
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    • 2003
  • In the experimental study, wire EDM was conducted for cold die steel by changing the Wire electrode, peak discharge current and number of finish cut. From the micro structure analysis of SEM photographs, the size of irregular welded and added component on the EDMed surface is decreasing and size of EDMed plane surface is increasing as the decreasing peak current and increasing number of finish cut. From the analysis of coating effect, Zn component is highly contained in Br and Zn Wire EDMed surface and copper component is highly contained in Br and Al wire EDMed surface. Hardness values are Increasing as the increasing peak current and decreasing the number of finish cut The value of hardness is decreasing as Cu, Al, Zn and Br wire electrode because of the residual austenite effect of solid solution copper on solidification, and finally EDMed surface has the highest hardness values for every wire electrode. Yield strength values becomes larger and bending strength values become smaller due to the increasing the hardness. These results are increased as increasing brittleness with hardness.

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The Effects of Alkaline Treatment and Potato-Starch Content on the Quality of Fish Meat Paste Products Prepared from Pacific Sandlance Ammodytes personatus Girard

  • Yoo, Byung-Jin
    • Fisheries and Aquatic Sciences
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    • 제14권3호
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    • pp.161-167
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    • 2011
  • This study investigated the effects of the number of washes and alkaline treatments ($NaHCO_3$ concentrations) and the concentration of potato starch on the quality of fish meat paste products prepared from sand lance Ammodytes personatus Girard. We found significantly (P<0.05) higher ratings for the all textural parameters (hardness, brittleness, elasticity, and cohesiveness) of the sand-lance meat paste products (SLMPPs) that were washed three times with a 0.5% $NaHCO_3$ concentration. We determined that an 8% concentration of potato starch leads to the best textural properties in SLMPPs. As the amount of potato starch was increased, the redness values of SLMPPs decreased significantly (P<0.05), but the differences in the sensory evaluation parameters (texture, flavor, taste, and overall acceptability) between the SLMPPs were not significant.

강정과 산자류 제조에 관한 실험조리적 연구 (II) - 건조와 튀기는 과정에 따른 강정과 산자의 질감에 대하여 - (Experimental Study on Gangjung and Sanja (II) - Textural Change in Gangjung and Sanja by Drying and frying Method -)

  • 김태홍
    • 대한가정학회지
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    • 제20권2호
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    • pp.119-125
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    • 1982
  • Based on the selected controlled receipe, drying and frying processes were varied inculding time and temperature. According to the panel test and measurement with a texturometer on the products of different drying and frying conditions, the highly acceptable best product was the one prepared as follows. It was placed in the oven at $45^{\circ}C$ for 5 minutes and then at $23^{\circ}C$for 15 minutes. After turning upside down, this drying step was repeatedly continued for 5 hours. It was also dipped into oil at $14^{\circ}C$ for 1 minute, soaked in oil at $120^{\circ}C$for 2 minutes and then fried in oil at $190^{\circ}C$for 2 minutes. The studies using a texturometer showed the products with high acceptability in the panel test had brittleness of 1.3-2cm and number of peaks 4-6. The optimum drying times is considered as 3 hours since there was no significant difference among the products of 3 to 5 hours drying time.

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Improvement of Mechanical Property by Single Ion Exchange Process in Substrate Glass

  • Lee, Hoi-Kwan;Kang, Won-Ho;Green, David J.
    • Journal of Information Display
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    • 제4권3호
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    • pp.12-16
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    • 2003
  • In connection with the ion exchange strengthening on soda-lime-silicate, substrate glass for display use was investigated. In the processing, the temperature was varied during the ion exchange in order to make stress profile and to determine optimum condition. In the present work, we found that the maximum value of strength was 617.8 MPa after an ion exchange process at 470 $^{\circ}C$ for 1h, and then, at 450 $^{\circ}C$ for 24h. Also, the effect of residual stress placed on the near surface was measured by analyzing the number of crack branches and brittleness. This approach allowed us the residual stress profile to be engineered to improve mechanical reliability.

곤드레 첨가량을 달리한 곤드레 두부의 저장기간에 따른 품질특성 (Quality Characteristics of Gondre Tofu by the Level of Cirsium setidens Powder and Storage)

  • 장서영;송지혜;곽윤서;한명주
    • 한국식생활문화학회지
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    • 제27권6호
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    • pp.737-742
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    • 2012
  • This study examined the quality characteristics of Gondre tofu containing 0, 0.1, 0.2, and 0.3% Cirsium setidens powder. Quality and sensory tests of Gondre tofu were performed. The yield rate of tofu decreased with the addition of Cirsium setidens powder. The pH of tofu decreased after the addition of Cirsium setidens powder. During 8 days storage, the addition of Cirsium setidens powder to tofu did not effectively inhibit the number of total aerobic bacteria. The L, a and b values of tofu decreased with increasing amount of Cirsium setidens powder added. In the texture properties, the hardness, cohesiveness, gumminess and brittleness increased, whereas the springiness decreased. The results of sensory evaluation showed that tofu containing 0, 0.1, and 0.2% Cirsium setidens powder had a higher taste, texture preference and overall acceptability than 0.3% Cirsium setidens powder. Therefore, the addition up to 0.2% Cirsium setidens powder positively affects the sensory evaluation of Gondre tofu. The addition 0.2% Cirsium setidens powder might be considered the most appropriate choice for manufacturing Gondre tofu.

대체 감미료와 high methoxyl pectin을 이용한 저열량 pectin gel의 제조 (Replacement of sucrose with other sweeteners and high methoxyl pectin in low caloric pectin gels)

  • 오혜숙;이명희;문수재
    • 한국식품조리과학회지
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    • 제9권4호
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    • pp.284-288
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    • 1993
  • Replacement of sucrose with sugar alcohols in high methoxyl pectin(HMP) jellies were studied. HMP jellies were sweetened with 100% sucrose, 75% sucrose and 25% maltitol, 50% sucrose and 50% maltitol, and 50% sucrose, 25% maltitol, 12.5% sorbitol and 12.5% mannitol. The effect of sugar alcohols in HMP jellies were investigted. There was only slight differences in sweetness intersity in HMP jellies. Color(p<0.05), texture(p<0.01) and preference(p<0.01) of 100fl sucrose jelly were significantly higher than other Jellies sweetened with sugar and sugar alcohols mixtures. Hunter's L(lightness), a(redness), b(yellowness) values of 100%, sucrose jellies and jellies substituted with maltitol up to 25% were not signignificantly different. But as the ratio and the number of sugar alcohols used for substition were increased, L, a and b values had been lowered signigicantly(p<0.01). Instru-mental characteristics of jelly texture were examined. Hardness of 100% sucrose jelly sweetened with sucrose and 3 kind of sugar alcohols were higher than others(p<0.05). As substitution ratio was higher, springiness and chewiness of HMP jellies were lowered(p<0.01). Springiness of HMP jellies indicated positive correlation with general acceptance of sensory scores at 5% significant level. Brittleness, gum-miness and cohesiveness in all types of jellies were not significantly different.

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