• Advances in concrete construction
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• v.5 no.6
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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.

• Geomechanics and Engineering
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• v.34 no.6
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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.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1131-1137
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• 1997

The production rates of leavening gases and textures of cookies were investigated with various chemical leavening agents(baking powders). The chemical leavening agents could be divided into three group of a fast-acting group such as potassium bicarbonate, tartaric acid, aluminium ammonium sulfate, and fumaric acid, a slow-acting group such as ammonium bicarbonate, sodium bicarbonate, $glucono-{\delta}-lactone$, and ammonium chloride. and a double-acting group such as anhydro monocalcium phosphate, disodium dihydrogenpyrophosphate, and aluminium potassium sulfate according to the different production rate of gases. The leavening rate of ammonium bicarbonate, which was the highest of all leavening agents used in this experiment, was 131.25%. But its after-taste in a cookie was not good due to the residual ammonia. $Glucono-{\delta}-lactone$ only had no after-taste. The higher leavening rate, the more peaks in texture profile graph. Ammonium bicarbonate showed the most peaks in this experiment. It was found that the number of peak had correlation with brittleness of cookies $(r^2=0.8176)$ and brittleness of cookies was different as to various chemical leavening agents.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.91-95
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• 2002

Effects of freeze-drying time on the microbiological, sensory, and other characteristics of freeze-dried kimchi were investigated to optimize freeze-drying time for kimchi. Quality attributes of freeze-dried kimchi, including number of lactic acid bacteria (LAB), pH, sensory properties, brittleness, rehydration property, moisture content, and microstructure of Chinese cabbage were observed for 24, 48 and 72 h, respectively. Number of LAB and pH of the kimchi freeze-dried for 24 h were significantly changed in comparison with those of the kimchi not freeze-dried. However, further freeze-drying did not change markedly number of LAB and pH. Overall acceptability of the sample freeze-dried for 48 of 72 h was better than that of the sample freeze-dried for 24 h. As freeze-drying time increased, brittleness of the dried sample increased, and rehydration property was improved while dried weight and moisture content of the sample decreased. In conclusion, the sample freeze-dried for 48 h was better than the sample freeze-dried for 24 or 72 h, based on sensory properties and other characteristics.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.2 no.2
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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.

• Fisheries and Aquatic Sciences
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• v.14 no.3
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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.

• Journal of the Korean Home Economics Association
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• v.20 no.2
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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.

• Journal of Information Display
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• v.4 no.3
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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.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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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.

• Korean journal of food and cookery science
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• v.9 no.4
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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.