• Journal of Korean Tunnelling and Underground Space Association
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• v.13 no.4
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• pp.319-345
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• 2011

In case of tunnels in cold regions, a freeze of groundwater around tunnel may act as a barrier of tunnel drainage in winter, or may cause the inner extrusion of lining. In spite of that, a design of insulation for preventing the frost damage of tunnel lining has not been introduced in Korea, while foreign countries such as Norway and so on have a standard on insulation. In this study, a few freezing cases of road tunnels have been reviewed, and the results show that the freezing protection is necessary. In order to characterize the thermal distribution in the tunnel, following measurements have been performed at Hwa-ak tunnel; the temperature distribution by longitudinal lengths, the internal temperature of lining and the temperature distribution of the ground under pavement. From these measurements, the characteristics of the tunnel's internal temperature distribution due to temperature change in the air has been analyzed. Based on the measurement results on the temperature distribution at Hwa-ak tunnel, thermal flow tests on the rock specimen with and without insulation have been performed in the artificial climate chamber to investigate the performance of the insulation. Also, a number of 3D numerical analyses have been performed to propose appropriate insulation and insulation thicknesses for different conditions, which could prevent the frost damage of tunnel lining. As a result of the numerical analysis, air freezing index of 291$^{\circ}C{\cdot}$ Hr has been suggested as the threshold value for freezing criteria of groundwater behind the tunnel lining.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.442-447
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• 1994

Effect of different mixing ratio of non-glutinous and glutinous rice on physical and rheological properties of extrudate prepared in a single screw extruder were examined. The extrusion conditions in term of screw speeds, moisture content and die temperature were 258 rpm, 18% and $120^{\circ}C$, respectively. The resisdence time distribution of the most of materials were within 30 second and small portion of them went up to 80 second. The expansion ratio was the highest value (2.93) for 70% of glutinous rice in the mixture, while the lowest value for 100% of non-glutinous rice. Breaking strength was in the range between 1,051g and 1,117g for $10{\sim}20%$ of glutinous rice in the mixture, while the lowest value (737g) for 80%r of glutinous rice. As the amount of glutinous rice increased, L and a values were increased and b value was decreased. The uncooked cold paste viscosity had 400 B.U. for 100% non-glutinous rice , while no peak for the 100% glutinous rice. As the amount of glutinous rice increased up to 100%, the water absorption index (WAI) was decreased, while water solubility index (WSI) was increased. The rheological properties of extrudate were accounted by the law of Oswald. The flow behavior index of extrudate was less than 1.0, which showed pseudoplastic behavior. Yield stress was the highest value for 20% of glutinous rice in the mixture and the lowest value for $80{\sim}100%$ of glutinous; rice. Number of air cell was between 128 and 159 for $80{\sim}100%$ of glutinous rice in the mixture, while $81{\sim}84%$ for $0{\sim}20%$ of glutinous rice. The degree of shapefact was increased more when the mixtures of glutinous and non-glutinous rice was used than when glutinous or non-glutinous rice was only used.