• Journal of the Korean Geotechnical Society
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• v.19 no.5
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• pp.199-210
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• 2003

The development of strain localization within shear zones is frequently observed during soil deformation. In fact, the phenomenon appears to be more often the norm rather than the exception. Conceptually, any soil condition that renders negative work increment is prone to localization. In this study, a broad range of soil and loading conditions are investigated to test this criterion, including: dilative soil subjected to drained shear (standard case), contractive soil sheared under undrained conditions, cavitation in dilative soil in undrained shear, inhomogeneous soils, particle alignment in contractive soils made of platy particles, soils that experience particle crushing, and the shear of low-moisture and/or lightly cemented loose soils. Unique specimens and test procedures are designed to separately test each of these soil conditions in the laboratory According to experimental test results, soil specimens with post-peak strain softening behavior are prone to progressive failure, localization of deformations, and shear banding. The state of stress, the soil density, inherent mechanical and geometrical properties of soil particles, low water content, and heterogeneity can contribute to triggering strain localization. Considering all possible cases of localization, the best method to obtain the critical state line in the laboratory is to use contractive homogeneous specimens subjected to drained shear.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1776-1783
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• 2016

Onions cultivated with (SY) or without (SN) sulfur application were stored for up to 36 weeks at $4^{\circ}C$ since harvest, after which they were analyzed for chemical composition and antioxidant activity in relation to sulfur (S) application and storage duration. Compared with SN onions, SY onions showed lower moisture and higher protein, soluble solids, and flavonoid contents at the time of harvest, and moisture and protein contents remained the same until 20 weeks of storage. However, soluble solids decreased while antioxidant activities, including flavonoids content, total reducing capacity, and superoxide dismutase (SOD)-like activity, appreciably increased as storage time increased to 20 weeks, which could be attributed to onion respiration and protective response to environmental stresses, respectively. There were abrupt decreases in flavonoid content and SOD-like activity at 36 weeks, presumably due to severe deterioration. Interestingly, all phenomena observed depending on storage time were independent of S application of onions. The results show that the critical factor influencing the chemical composition and antioxidant activity of onions during storage was postharvest storage duration rather than S application during onion cultivation.

• Fire Science and Engineering
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• v.24 no.6
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• pp.1-6
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• 2010

A smoldering ground fire can be a probable cause of reignition of surface fire when transmitted from Fermentation layer to Humus layer with temperature higher than that of ignition. Purpose of this paper is to identify experimental methodology on the potential risk of a smoldering ground fire, which is similar to the real surface fuel bed, and its combustion characteristics. The fuel model designed in this study is composed of 3 layers such as Litter layer, Fermentation layer and Humus layer and 8 Thermocouples are set through 3 layer at each boundary and in between to detect the temperature change and duration of smoldering and propagation velocity. As a result, it was observed that ignition conditions in the boundary between L layer and F layer determined transmission and non-transmisstion to F-H layer. In addition, range of critical humidity at which a smoldering ground fire was transmitted in a material layer was 33~44% and when temperature exceeds $350^{\circ}C$, likelihood of transmission of a smoldering ground fire was high. In the research, the experimental model for multi-layer smoldering ground fire is suggested and information about propagation of smoldering fire, possibility of reignition according to moisture content, propagation velocity and temperature change are obtained, Also, the built-up methods were established to help analyze basic characteristics of smoldering ground fire.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.1032-1040
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• 2004

Biological, physical, and chemical hazards in raw manufacturing processes of Saengshik, powdered raw grains and vegetables, were analyzed to identify critical control points (CCPs). In raw materials, total plate and coliform counts ranged 2.82-8.23 and $1.40-6.57\;{\log}_{10}\;CFU/g$, respectively. In final products, total plate counts, except for Lactobacillus spp., were $1.51-7.40\;{\log}_{10}\;CFU/g$. During processing steps, both total plate and coliform counts decreased after washing, whereas no changes were observed after freeze-drying. Physical hazards, such as contents of metal and other contaminants, and chemical hazards, such as moisture content, were assessed. Suggested CCPs for Saengshik were: washing process for controlling microbial contamination, freeze-drying process for controlling moisture content to prevent deterioration and growth of microorganisms, and pulverization process for controlling contamination of foreign substances such as metals. These results will provide guideline to apply HACCP system standards to this product.

• 한국정보디스플레이학회:학술대회논문집
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• 2006.08a
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• pp.305-308
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• 2006

Advanced mobile communication devices require a bright, high information content display in a small, light-weight, low power consumption package. For portable applications flexible (or conformable) and rugged displays will be the future. In this paper we outline our progress towards developing such a low power consumption active-matrix flexible OLED $(FOLED^{TM})$ display. We demonstrate full color 100 ppi QVGA active matrix OLED displays on flexible stainless steel substrates. Our work in this area is focused on integrating three critical enabling technologies. The first technology component is based on UDC's high efficiency long-lived phosphorescent OLED $(PHOLED^{TM})$ device technology, which has now been commercially demonstrated as meeting the low power consumption performance requirements for mobile display applications. Secondly, is the development of flexible active-matrix backplanes, and for this our team are employing PARC's Excimer Laser Annealed (ELA) poly-Si TFTs formed on metal foil substrates as this approach represents an attractive alternative to fabricating poly-Si TFTs on plastic for the realization of first generation flexible active matrix OLED displays. Unlike most plastics, metal foil substrates can withstand a large thermal load and do not require a moisture and oxygen permeation barrier. Thirdly, the key to reliable operation is to ensure that the organic materials are fully encapsulated in a package designed for repetitive flexing, and in this device we employ a multilayer thin film Barix encapsulation technology in collaboration with Vitex systems. Drive electronics and mechanical packaging are provided by L3 Displays.

• Journal of the Korean Wood Science and Technology
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• v.39 no.5
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• pp.429-436
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• 2011

The selected physical and mechanical properties of non-certificated LVL circulated in domestic lumber market were investigated and compared to relevant standards. The tested LVL passed the moisture content and the soaking delamination rate limit as per domestic (KS) and Japanese standard (JAS). The evaluated mechanical properties were flatwise/edgewise bending strength, modulus of elasticity (MOE), horizontal shear and compressive strength. The 30 mm-thick LVL showed significantly higher bending strength than that of the 25 mm-thick LVL. The modulus of elasticity (MOE) showed same tendency in the results of bending strength. The edgewise bending strength and MOE were higher than that of flatwise bending strength and MOE. The horizontal shear strength values were also showed similar results to bending strength values. The tested results were compared each other and each products were graded according to JAS 701 grade specification. The failure mode of LVL in bending test showed the similar failure mode of solidwood that failed in a simple tension manner (splintery tension). The glue line failure was severe in 25 mm-thick specimens due to concentration of shear stress in layer discontinuity containing small voids and starved glue lines. In horizontal shear strength test, failure mode of LVL showed the typical horizontal shear failure. Compressive specimens failed with fiber crushing in company with apparent delamination that splitted along the length of the specimens. From the results, the complete bonding between lamination and consistency in thin veneer layer were considered as a critical factor in the mechanical properties of LVL. Moreover, the standard test procedure and specification for non-certificated LVL should be required to check the performance of uncertificated materials.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.463-470
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• 1987

In order to develop a rapid predicting method of the shelf-life of moisture sensitive foods and establish their proper packaging methods, the qualify changes and shelf-life of dired laver as a model food were studied by the computer simulation. A mathematical model of the relationship between the rate constants of chlorophyll a and water activity was established at $10^{\circ}C,\;25^{\circ}C$ and $40^{\circ}C$. Computer simulation to predict water activity and chlorophyll a was developed by considering the simultaneous influence of storage conditions such as water content of products, storage temperature and relative humidity, packaging materials. Simulated quality changes of dried laver was in good agreement with the experiment data. Chlorophyll a and sensory score decreased as the water activity increased. And correlation coefficient between the sensory scores and the contents of chlorophyll a was very high as 0.991. The critical water activity by sensory evaluation was around 0.55. The shelf-life of dried laver packaged with plastic films could be predicted from the above results in various storage conditions.

• Journal of the Korean Geosynthetics Society
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• v.12 no.1
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• pp.83-92
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• 2013

Backfill material with thermal resistivity which has $50^{\circ}C$-cm/Watt in wet and $100^{\circ}C$-cm/Watt in dry is requested to improve the power transfer capability for dissipation of heat production in underground power cables. In the field test performed by buried cable backfills, the backfill material developed from this study is compared with river sand and weathered soil (native soil) to investigate the effect of heat transfer in various seasons and locations of thermal sensors. As a result, the developed backfill material is faster approaching yielding temperature (critical heat) than that of river sand and weathered soil, and it has good dissipation capacity rather than other materials by keeping moisture content at dry season.

• Journal of Biosystems Engineering
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• v.41 no.4
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• pp.365-372
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• 2016

Purpose: Tea is the most frequently consumed drink worldwide, next to water. About 75% of the total world tea production includes black tea, and withering is one of the major processing steps critical for the quality of black tea. There are two types of tea withering methods: physical and chemical withering. Withering can be achieved by using tat, tunnel, drum, and trough withering systems. Of these, the trough withering system is the most commonly used. This study focuses on the different types of withering, their effect on the various quality attributes of tea, and other aspects of withering methods that affect superior quality tea. Results: During physical withering, tea shoots loose moisture content that drops from approximately 70-80% to 60-70% (wet basis). This leads to increased sap concentration in tea leaf cells, and turgid leaves become flaccid. It also prevents tea shoots from damage during maceration or rolling. During chemical withering, complex chemical compounds break down into simpler ones volatile flavor compounds, amino acids, and simple sugars are formed. Withering increases enzymatic activities as well as the concentration of caffeine. Research indicates that about 15% of chlorophyll degradation occurs during withering. It is also reported that during withering lipids break down into simpler compounds and catechin levels decrease. Improper withering can cause adverse effects on subsequent manufacturing operations, such as maceration, rolling, fermentation, drying, and tea storage. Conclusion: Freshly harvested leaves are conditioned physically and chemically for subsequent processing. There is no specified withering duration, but 14-18 h is generally considered the optimum period. Proper and even withering of tea shoots greatly depends on the standards of plucking, handling, transportation, environmental conditions, time, and temperature. Thus, to ensure consumption of high quality tea, the withering step must be monitored carefully.

• Food Engineering Progress
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• v.15 no.4
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• pp.404-412
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• 2011

The purpose of this study is to prepare extruded rice flours suitable for baking rice cookies. The extruded rice flours were prepared at 100 and 130$^{\circ}C$ temperature and 25 and 27% moisture content in a co-rotating twin screw extruder. The rice extrudates were dried at 100$^{\circ}C$ for 18 hr and subsequently ground into the fine flour. Characteristics of the extruded rice flours were examined by rapid visco analysis, hydration property analysis, differential scanning calorimetry (DSC), and in vitro digestion test. Water absorption, solubility, and swelling power of all extruded rice flours were higher than those of native rice flour. DSC analysis showed that native rice flour had a peak at about 65$^{\circ}C$ while all extruded rice flours did not show any peaks since they were already gelatinized during the extrusion proess. Viscosity of the extruded rice flours decreased with increasing temperature and lowering moisture content in the extrusion proess. The extruded rice flours prepared at 130$^{\circ}C$ exhibited lower viscosity than those prepared at 100$^{\circ}C$. The operating temperature of the extrusion proess was critical for the starch digestion in vitro. The extruded rice flours prepared at 130$^{\circ}C$ showed a rapid decrease in digestible starch content while an increased level of slowly digestible starch content was observed compared to those treated at 100$^{\circ}C$ in the extruder. Cookies were prepared with a mixture of wheat flour and extruded rice flours at the ratio of 7 to 3. The cookies made with the extruded rice flours had lower spread factor and darker yellow color than those prepared with wheat flour only. Hardness of the extruded rice flour-added cookies was similar to that of the wheat flour cookie whereas their overall acceptance was better. Therefore the rice cookies partially supplemented with extruded rice flours may have a potential as early childhood foods which require soft texture and allergy reduction.