• Proceedings of the Korea Concrete Institute Conference
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• 2003.11a
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• pp.318-321
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• 2003

Steel slag is produced during steel making process. Compared with the blast furnace slag, converter slag has the expansibility due to the reaction with water and free CaO. Therefore it is specified in Standard Specification for Concrete in Korea that steel slag aggregate must not be used in concrete. In this study, atomized steel slag aggregate is conducted from converter slag by the atomizing method. Atomized steel slag and conventional converter slag are same in its composite by nature in the converter but compounds of the composite become different because of different method of slag treatment. Especially atomized steel slag aggregate overcomes expansibility that is the weak point for usage. It is researched whether it has the possibility, suitability for fine aggregate in concrete. Slump and air content are measured in fresh concrete, compressive and bending strength in hardened concrete. These is compared with control concrete with washed sand.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2019.05a
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• pp.27-28
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• 2019

Recently, a bed company detected a radon more than Red Politics and became a hot topic of conversation. This has led to increased interest in radon, and a number of free-of-charge bodies have also been established to recognize the dangers of radon. In addition, the Korean Institute of Geological and Resource Research is planning to assist the installation of radon alarm systems in 10,000 households nationwide, free of charge. Since radon is a colorless, odorless and tasteless gas that causes lung cancer, it aims to reduce lung cancer incidence by absorbing radon using bamboo activated carbon as a way to reduce it. Due to the use of bamboo activated carbon, radon concentration per hour tends to decrease as substitution rate increases, and table flow tends to decrease as substitution rate increases. Through this experiment, 30% of the replacement rate of bamboo activated carbon is judged to be the most suitable replacement rate.

• Geomechanics and Engineering
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• v.36 no.3
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• pp.231-245
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• 2024

In recent decades, the protection and vulnerability of civil structures under explosion loads became a critical issue in terms of security, which may cause loss of lives and structural damage. Concrete retaining walls also restrict soils and slopes from displacements; meanwhile, intensive temporary loading may cause massive damage. In the current study, the modified Johnson-Holmquist (also known as J-H2) material model is implemented for concrete materials to model damages into the ABAQUS through user-subroutines to predict the blasting-induced concrete damages and volume strains. For this purpose, a 3D finite-element model of the concrete retaining wall was conducted in coupled Eulerian-Lagrangian simulation. Subsequently, a blast load equal to 500 kg of TNT was considered in three different positions due to UFC 3-340-02. Influences of the critical parameters in smooth blastings, such as distance from a free face, position, and effective blasting time, on concrete damage rate and destroy patterns, are explored. According to the simulation results, the concrete penetration pattern at the same distance is significantly influenced by the density of the progress environment. The result reveals that the progress of waves and the intensity of damages in free-air blasting is entirely different from those that progress in a dense surrounding atmosphere such as soil. Half-damaged elements in air blasts are more than those of embedded explosions, but dense environments such as soil impose much more pressure in a limited zone and cause more destruction in retaining walls.

• Tunnel and Underground Space
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• v.10 no.4
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• pp.516-525
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• 2000

Recently, the demand for pollution-free demolition work of old reinforced concrete and steel structure has rapidly increased as the redevelopment of urban area has been accelerated. This study deals with linear shape charges for explosive jet cutting on steel structure. We have tested material and shape of steel structure, characteristics of thickness and strength, shape of linear shape charges, type of shape charges, cumulative charges, type of liner, stand-off distance, detonation method. effect of sound and vibration by air blast in explosive jet cutting method. So, We developed linear shape charges in order to take advantage of optimum explosive jet cutting condition. Shape charges were made of PETN explosives. We obtained the experimental formula to decide the amount of explosive needed for thickness of steel structure plate. There are prospects for application of the explosion curving technology under the open space conditions for dismantling the steel structure and steel bridge, scrapped old boats, which are going out of service.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.447-452
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• 1988

In order to study effect of freezing rates on the quality changes such as pH, TBA value, free fatty acids and protein extractability, cylindrical chopped beef logs with 10cm of diameter and 10cm of height were frozen at three freezing rates(0.97cm/hr, 2.05cm/hr, 3.71cm/hr)using air blast freezer. Physicochemical changes of frozen meat were investigated during forzen storage at $-20^{\circ}C$ for 16weeks. Results on pH change showed $0.1{\sim}0.2unit$ increase at the 16th week of the frozen storage and the change was smaller with the increasing freezing rates. Free fatty acids content and TBA value also were increased during forzen storage, but they were minimal at 3.71cm/hr freezing rate. Correlation coefficient between TBA value and free fatty acids content were highly significant(r=0.804). After 16weeks of storage, extractibilities of salt soluble protein were decreased by 17.7%, 6.1% and 1.6% at freezing rates of 0.97, 2.05 and 3.71cm/hr, respectively. On the other hand, extractabilities of water soluble protein were decreased by 26.0%, 21.2% and 18.5%, respectively. The effect of freezing rates on the protein extractability appeared to be greater in salt soluble protein than in water soluble protein, but freezing denaturation was more rapid in water soluble protein.

• Journal of the Korean Recycled Construction Resources Institute
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• v.11 no.1
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• pp.70-78
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• 2023

Blast furnace slag, a by-product of the steel industry, is mostly recycled as concrete admixture, but electric arc furnace slag has not been recycled to date. In particular, since electric arc furnace slag partially contains free lime (free-CaO) in the discharge, it is necessary to review this in order to recycle f or construction materials. Recently an atomizing process which is a method of rapidly cooling electric arc furnace slag has been developed and applied. Therefore, in order to use the fine aggregate of oxidized slag from electric furnace restored by this method as an aggregate for concrete, physical damage and chemical reviewing are required. In this study, a physical and chemical review was conducted on the fine aggregate of Electric Arc Furnace Oxidizing Slag (EFOS) as a by-product of the steel manufacturing process with atomizing process. In this experimental study, EFOS was experimentally examined about whether it can be used as concrete fine aggregate. Also, we intend to provide basic data for the future use of the EFOS fine aggregate. As a result of the experimental study, it was found that the fine aggregate of the EFOS satisfied the quality standards of the fine aggregate for concrete in most items specified by Korean Standard.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1492-1503
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• 2015

This study evaluated the combination effect of various freezing and thawing techniques on the quality and nutritional aspects of onions. Onions were frozen by natural air convection freezing (NCF), air blast freezing (ABF), and liquid nitrogen freezing (LNF). Onions were frozen for 76 min by NCF, 9 min by ABF, and 9 min by LNF. The freezing treatment was stopped when the core temperature reached $-12^{\circ}C$ for NCF and ABF, and $-120^{\circ}C$ for LNF. Frozen samples were thawed through natural air convection thawing, running water thawing, sonication thawing (ST), or microwave thawing. The quality and nutritional aspects of frozen-thawed onions were evaluated by measuring thawing loss, pH, texture, water content, color, and SEM image. ST was found to cause the least loss in onion sample among the tested thawing methods, whereas the freezing methods did not cause any significant loss. In our experiment, thawing is found to be a more critical technique when compared to that of freezing. There were no clear quantifications or trends of pH and water content among different freezing and thawing techniques. The highest total color difference (${\Delta}E$) was observed in the NCF sample. For morphological observation, ABF gave the smallest ice crystal size, as well as minimum cell collapse. Loss of vitamin C, free sugar, and organic acid content was lower in the ABF and ST sample, when compared to other trials. In our study, we found that combination of ABF and ST could preserve the quality and nutritional aspects of frozen-thawed onions better than other methods.

• Journal of the Korea Institute of Building Construction
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• v.24 no.3
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• pp.309-318
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• 2024

This research investigated the feasibility of incorporating industrial by-products into precast concrete formulated with blast furnace slag and natural gypsum. Specifically, the study examined the effects of incorporating steelmaking slag(STS slag), combined heat power plant fly ash, and return dust. The optimal amount of these by-products was determined by measuring air content, slump, and compressive strength at various incorporation levels. Results demonstrated that compressive strength was enhanced across all levels of by-product addition. Notably, incorporating 10% of the by-products led to exceptional early-age strength development. However, a 20% addition of combined heat power plant ash significantly reduced the slump value by approximately 40%. Considering these findings and the requirement for rapid strength development in precast concrete applications, a 10% incorporation of industrial by-products was deemed optimal due to its ability to accelerate early-age strength gain.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1055-1061
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• 2014

Innovative freezing technology is currently applied to preserve foodstuffs for long-term storage. Generally, the quality of frozen food is closely related to the types of freezing and thawing processes. In this study, we characterized the physicochemical properties of onions depending on freezing rate. When onions were frozen at $-40^{\circ}C$, freezing rates were 0.1, 0.5, and $0.7^{\circ}C/min$ depending on air-blast quick freezer mode. Onions were thawed by microwave irradiation at 400 W. Hardness of onion dramatically decreased after freezing and thawing compared with blanched onion. However, the fastest freezing rate did not affect hardness. Thawing loss of onion decreased with a faster freezing rate. For morphological observation, onion frozen at a faster rate showed a smaller ice-crystal size. Vitamin C content decreased upon blanching or freezing, but there was no significant difference according to freezing rate. Although free sugar content also decreased upon blanching and freezing, its highest content was at $0.7^{\circ}C/min$ freezing. Among organic acids, malic acid content was highest at $0.7^{\circ}C/min$ freezing. Based on this study, it could be suggested that a faster freezing rate is effective to improve frozen food quality in accordance with preventing tissue damage or minimizing destruction of nutrients.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.743-749
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• 2016

We compared two different processing methods for preparing high quality frozen in-shell baby clam products. In the first method, sand and mud were removed from the clams, then they were vacuum packed in polyethylene film, boiled at $97^{\circ}C$ for 6 min, and snap frozen in a cold air blast freezer (sample 1). The second processing method was similar, except the boiling process was excluded (sample 2). Both frozen products were boiled for 4 min, and then shucked and minced. Various quality metrics, such as the opening rates of shells, chemical composition, pH, volatile basic nitrogen (VBN), salinity, thiobarbituric acid (TBA), amino-N, total amino acids and free amino acids were measured, and sensory evaluation was conducted. The opening rates of shells of sample 1 and sample 2 were 98.3% and 4.67%, respectively. The proximate composition of sample 1 and sample 2 was 75.2% and 78.7% moisture, 19.7% and 16.2% crude protein, 2.45 and 2.2% crude lipid, 2.8% and 2.1% ash, and 2.1% and 1.9% salinity, respectively. The L, a, b and ${\Delta}E$ values were similar: 48.6 and 49.2, 3.9 and 3.9, 15.7 and 15.5, and 50.7 and 50.1 for sample 1 and sample 2, respectively. The sensory evaluation score of sample 1 was higher than that of sample 2. Sample 1 was deemed to be superior to sample 2; therefore, we determined that the boiling process is needed for manufacturing high-quality frozen clam products.