• Advances in concrete construction
• /
• v.8 no.1
• /
• pp.9-19
• /
• 2019

This paper describes an experimental investigation on hybrid fiber reinforced concrete (HYFRC) beams. And the main aim of this present paper is to examine the dynamic characteristics and damage evaluation of undamaged and damaged HYFRC beams under free-free constraints. In this experimental work, totally four RC beams were cast and analyzed in order to evaluate the dynamic behavior as well as static load behavior of HYFRCs. Hybrid fiber reinforced concrete beams have been cast by incorporating two different fibers such as steel and polypropylene (PP). Damage of HYFRC beams was obtained by cracking of concrete for one of the beams in each set under four-point bending tests with different percentage variation of damage levels as 50%, 70% and 90% of maximum ultimate load. And the main dynamic characteristics such as damping, fundamental natural frequencies, mode shapes and frequency response function at each and every damage level has been assessed by means of non-destructive technique (NDT) with hammer excitation. The fundamental natural frequency and damping values obtained through dynamic tests for HYFRC beams were compared with control (reference) RC beam at each level of damage which has been acquired through static tests. The static experimental test results emphasize that the HYFRC beam has attained higher ultimate load as compared with control reinforced concrete beam.

• Journal of the Korean Institute of Landscape Architecture
• /
• v.46 no.6
• /
• pp.120-126
• /
• 2018

The study conducted an experiment in which residual aggregate and polypropylene fibers are mixed in concrete, and an experiment in which granite and polypropylene fibers are mixed. Two types of experiments, in particular, changed the amount of polypropylene fibers, and examined the mechanical properties of slump, compressive strength, tensile strength and the like. To establish a light and easy-to-use material for landscape construction and packaging material development by comparing two kinds of experimental results, comparing and analyzing residual aggregate as experimental materials and materials using granite soil to prevent partial destruction due to cracks in drying shrinkage. The more the amount of the PP fibers increases in concrete, the more the volume of the PP fibers increases, the less the slump is determined. As a result of the compressive strength, the cast-down earth concrete is measured to be about 59% to 71% of the concrete strength. As the amount of PP fibers mixed in increased, the compression strength showed a relative decrease. As a result of tensile strength, it is found that the granite concrete is about 68-67% of concrete tensile strength. It was found that the compression strength decreased as the amount of PP fibers mixed in concrete or fire-gant concrete was increased. Then, when polypropylene fibers are mixed in the concrete and the concrete, it is found that tensile strength is increased. By analyzing these results, a fixed amount of PP fiber is mixed in the concrete mixed with the granite soil and utilized for various structures in the field of landscape construction or materials related to packaging, the prevention and improvement effect of the structure is determined.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.6
• /
• pp.1086-1093
• /
• 1998

The antimicrobial effect of mixed solutions of grapefruit seed extract(250ppm) and ascorbic acid(1%) on the spoilage microorganisms such as Staphylococcus epidermis, Escherichia coli, Pseudomonas syringae, Candida albicans and Corynebacterium xerosis isolated from the spoiled soybean sprouts were investigated. Cell wall and membrane were partially destroyed and the contents of the destroyed cell were exuded after treatment. Packages with 30 m cast polypropylene(CPP), 16 m polyolefin(RD 106) and 10 m high density polyethylene(HDPE) were applied for soybean sprouts dipped in mixed solutions respectively. Oxygen and carbon dioxide concentration inside packages were dependent on the kind of films during storage at 5oC. The antimicrobial activity of mixed solutions was maintained for 5 days at CPP package. Package with HDPE showed a severe browning than the others after 5 days. Ascorbic acid content of mixed solution treatment was higher than that of control for each package.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.6
• /
• pp.1137-1142
• /
• 1998

Modified atmosphere packagings were designed by combining the respiration characteristics of the enoki mushroom at 10oC and the measured film permeabilities to O2 and CO2 gases to attain the beneficial package atmosphere were fabricated and tested during storage. The packages of 100g size with 30 m low density polyethylene and cast polypropylene showed the good agreement between estimated and experimental package atmospheres. However, polyvinylchloride stretch wrap packs showed the gas composition close to the air, which was due to leaking of stretch wrapping. The CPP package attaining O2 below 1% and CO2 concentration of 15~20% gave the best retention of quality and thus the longest shelf life among the tried packages, and it was superior to the others in the Hunter L value, stipe elongation and sensory qualties.

• Food Science and Preservation
• /
• v.1 no.2
• /
• pp.93-98
• /
• 1994

Fresh ginseng was packed by using available commercial plastic films of polyvinyl chloride (PVC), cast polypropylene (CPP) and low density polyethylene (LDPE). PVC was used as a wrapping on polystyrene tray, and CPP and LDPE were applied as pouch packages. Gas composition of the package and keeping quality of ginseng in the packages were evaluated for 20 day storage at 5$^{\circ}C$. LDPE (27$\mu\textrm{m}$ thick) Package modified the Package atmosphere to 11.7% O2 and 2.1% CO2, gave low microbial growth and good sensory score after 20 day storage.

• Korean Journal of Food Science and Technology
• /
• v.29 no.1
• /
• pp.21-25
• /
• 1997

Application of the color indicators to kimchi packages was investigated in order to monitor the ripeness of commercial kimchi products during storage and distribution. Kimchi was packed in polypropylene (PP) tray and nylon/cast polypropylene (Ny/CPP) lid where the indicating sachet consisting of $CO_2$ absorbent and chemical dye (bromocresol purple and methyl red) was attached. The ripeness of kimchi during storage at $0{\sim}20^{\circ}C$ was measured in terms of pH and titratable acidity (TA), which were compared with Hunter color values of the indicators. The color of bromocresol purple dye turned from light blue to purple, while that of methyl red turned from light yellow to red. Regardless of the storage temperatures, Hunter b values of bromocresol purple type and Hunter a values of methyl red type appeared to be proportional to both the pH and TA values of kimchi. These results suggest that the color indicators be employed as one of the effective techniques for sensing the ripeness of packaged kimchi products without destructing the package.

• Food Science and Preservation
• /
• v.20 no.5
• /
• pp.602-607
• /
• 2013

Correct packaging enables processors to pack fresh produce and extend its shelf life. This study was carried out to investigate the effect of different packaging materials on the weight loss, pH, $O_2$, $CO_2$ and sensory characteristics of soybean sprouts during their storage at $5^{\circ}C$ for seven days. Soybean sprouts ($320{\pm}20g$) were packaged with oriented polypropylene (OPP) and cast polypropylene (CPP) films, respectively. The $O_2$ transmission rate of the packaging materials was set to have a control of $10,000cc/m^2$.day.atm, and an OP15 and CP15 with $15,000cc/m^2$.day.atm through a pre-screening test. The average weight loss of the soybean sprouts during their storage was less than 10%, and that of the soybean sprouts with a CPP film was higher than that of the OPP film. The pH of the soybean sprouts increased during their storage regardless of their packaging materials; but compared to the pH of the soybean sprouts packaged with OPP, those packaged with CPP were higher. The $CO_2$ content of the packaging increased with a decrease in the $O_2$ content. The ratio of $CO_2$ to $O_2$ in the soybean sprouts with the OPP film was 3.5 times higher than in the soybean sprouts with the CPP film. The results of the overall sensory test showed that the marketability of the soybean sprouts packaged with OPP film and stored at $5^{\circ}C$ seemed to have been maintained effectively for six days (at a $15,000cc/m^2$.day.atm $O_2$ transmission rate). When the correlation coefficients of the control, OP15 and CP15 were analyzed, the highest correlation was shown between a control and OP15 (0.986; p<0.01).

• Food Science and Preservation
• /
• v.5 no.3
• /
• pp.207-210
• /
• 1998

To prolong the shelf life of green chili pepper, packaging films such as 30 $\mu\textrm{m}$ low density polyethylene(LDPE), 20 $\mu\textrm{m}$ perforated polyolefin (SM250), 30 $\mu\textrm{m}$ cast polypropylene (CPP) and 15 $\mu\textrm{m}$ polyolefin (MPD) were used. LDPE showed a suitable gas concentration which consisted of 3-5% O$_2$ and below 5% CO$_2$for keeping quality of green chili peppers after 10 days. Though weight loss was 9.3% for SM250 after 5 days, others showed below 2.0% weight loss after 40 days. Green chili peppers inside CPP package revealed a great decrease in ascorbic acid content after 30 days. SM250 showed a less total microbial count among packages, but there was no great differences among packages.

• Magazine of the Korea Concrete Institute
• /
• v.6 no.4
• /
• pp.123-130
• /
• 1994

The advantages of polypropylene fibers in concrete have been widely advertised abroad. However, the behavior of concrete containing plastic fibers has not been fully understood. In order to study the effect of fibers on possible crack control, the effects of fikrs on workability and drying shrinkage have been studied. 'The workability change due to the addition of fibers has been studied. and full size concrete slabs have been cast at field to investigate the effect of fibers on the shrinkage properties. Moisture absorption characteristics of fibers has also been studied. The addition of fibers was found to reduce workability significantly and required additional water to maintain the workability, which caused increased drying shrinkage depending on the amount of addition, but strength has not been changed significantly.

• Korean Journal of Food Science and Technology
• /
• v.44 no.1
• /
• pp.48-54
• /
• 2012

This study was conducted to improve the packaging technology used for Gangjung and the product's quality characteristics during storage. Packaging materials consisting of (1) IP: OPP (oriented polypropylene)/PE (polyethylene) + Paper, (2) LP1: OPP/PE + Paper, (3) LP2: OPP/PE + Can, (4) LP3: OPP/PE + Plastic, (5) BP1: OPP/PE, (6) BP2: OPP/DL/CPP (cast polypropylene), (7) BP3: PET/PE/CPP, and (8) BP4: OPP/PVDC (polyvinylidene chloride)/PE/CPP were used. The major fatty acids including 54.2% linoleic acid, 24.1% oleic acid, 11.2% palmitic acid and 6.0% linoleic acid were assessed. The packages effective in maintaining moisture were in the order of LP2, BP4 > IP > LP3, BP1, BP2 > LP1 > BP3. There were no significant differences in water content and the products in IP, BP3, and BP showed the highest level in the increase in hardness on day 60 of storage. Acid values of IP, LP1, LP2, LP3, BP1, and BP2 were maintained at <2.0 during 40 days of storage. IP, LP1, LP2 and BP1.