• Proceedings of the Korea Concrete Institute Conference
• /
• 2010.05a
• /
• pp.395-396
• /
• 2010

The purpose of this research is that development of fire-high resistance concrete for high-rise buildings is carried out with a test, which is for confirmation of fire-resistance capacity of 80MPa high-strength concrete. In this test, self-developed Polymix to confirm fire-resistance capacity of high-strength concrete in domestic high-rise buildings recently is applied.

• Journal of the Korea Institute of Building Construction
• /
• v.14 no.3
• /
• pp.223-229
• /
• 2014

In this study, the fire resistance of high strength concrete with organic fibers and polymer powder (PW) was investigated. Two types of the specimens of ${\phi}100{\times}200mm$ and $300{\times}300{\times}600mm$ sizes were prepared. As a result of the test, it was found that the fiber-to-PW mixing ratio of 1:1 achieved the highest fluidity. Further, it was found that the mixing ratios of PP 0.05% + PW 0.05%, PNY 0.05% + PW 0.05% was sufficient to protect the high strength concrete from spalling. For the mock-up specimens of $300{\times}300{\times}600mm$ size, if the required amounts of fibers were added in the concrete. the concrete spalling was resisted. Likewise, in the case of the polymix (PM) together with PW, all the tested specimens were satisfactory for fire resistance performance.

• Proceedings of the Korea Concrete Institute Conference
• /
• 2010.05a
• /
• pp.423-424
• /
• 2010

This study purpose is to develop the high fireproof concrete which applied method of combined fiber mixed with polymer powder and organic fiber which can satisfy flowability and the fire resistance properties for construction of the super tall building. According to the results, in case of polymix it is effective to the reduction of internal temperature rise and spalling resistance so it as fire resistance that is similar to existing fiber cocktail.

• Proceedings of the Korean Institute of Building Construction Conference
• /
• 2012.05a
• /
• pp.289-290
• /
• 2012

In this study, it was evaluated about shrinkage properties of high strength concrete according to poly mix fiber and moisture evaporation condition. As a results, When concrete was mixed with poly mix fiber of spalling control, it reduced effect of shrinkage independent of the evaporation conditions of unsealed and sealed.

• Journal of the Korea Concrete Institute
• /
• v.24 no.5
• /
• pp.509-516
• /
• 2012

The aims of this research is to develop a fire resistant admixture to enhance high-pressured pumping of high-strength concrete (HSC) with a compressive strength of 60~80 MPa. Generally, the efficiency of HSC high-pressured pumping is dramatically reduced due to entanglement of short fibers added to prevent fire spalling. Therefore, the fire resistant admixture that can facilitate pumping of fire resistant HSC is urgently needed presently. The fire resistant HSC mix is comprised of Polypropylene fiber, Nylon fiber and Polymer powder. The test results showed that the slump-flow was improved by approximately 70% of the HSC without fire resistant admixture. However, the air void content was increased slightly due to the addition. The standard design compressive strength at 28-days was satisfied, while its flexural strength was similar to the concrete without the admixture. Since the flexural strength was 12~15% of its compressive strength, the general trend of flexural to compressive strength ratio in normal concrete was maintained. Even though its elastic modulus was decreased by adding the admixture, the study results showed that the concrete can be used for construction since all of the test results exceeded the code requirements.

• Journal of Life Science
• /
• v.12 no.1
• /
• pp.8-15
• /
• 2002

In this paper we dealt with processing of sausage using duck mechanically deboned meat(duck-MDM). The results may be summarized as follows : 1) after semi-thawing of freezing duck-MDM at $25^{\circ}C$ for 3 hours and cutting as thin, 2) alkali washing at low temperature for 4 hours by 0.2% NaHCO$_3$and 0.15% NaCl, 3) curing at low temperature for 4 hours, 4) after washing and dehydrating(moisture 80%), 5) grinding at low temperature for 55 minutes by silent cutter such as 1st grinding for 10 minutes added only dehydrated meat, 2rd grinding for 30 minutes added salt in 1st grinded meat and 3rd grinding for 15 minutes added other additives, 6) after quick casing in PVDC film and heating at 9$0^{\circ}C$ for 80 minutes, 7) cooling to below room temperature. The additives added at 3rd grinding process were Polymix-CA(0.3%), Polymix-CS(0.3%), polyphosphate(0.3%), sugar(4.2%), potato starch(8.0%), pyre-phosphates(0.3%), isolated soy protein(7.0%), MSG(0.2%), onion powder(0.5%), garlic powder(0.1%), nutmeg (1.5%), potassium sorbate(<0.1%), food red no.40(0.0075%), egg albumin(7.0%) and gluten(3.0%).

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.44 no.1
• /
• pp.37-44
• /
• 2011

We investigated the optimum formulation to improve the gelling ability of squid, Dosidicus gigas, surimi. The solubility of minced squid muscle was highest at pH 10.7, and lowest at pH 5.0. The yields of conventional surimi and protein recovery after alkaline pH-shift processing were $68.1{\pm}2.4%$ and $65.3{\pm}2.6%$, respectively, whereas the protein recovery with acidic pH-shift processing was only $21.2{\pm}1.6%$. The addition of 5% starch decreased the breaking force regardless of the kind of starch, while the mixture of corn, potato, and wheat starch (total 15%) increased the breaking force by up to 1.9 fold. The addition of 5% egg white, 5% porcine plasma protein, 0.3% $CaCl_2$, and 0.3% Polymix GA significantly increased the breakingforce (P<0.05). None of the ingredients examined in this study significantly affected the deformation value (P<0.05). The optimum concentrations of egg white and $CaCl_2$ to obtain a breaking force of 55 g and a whiteness of 70 were 2.69% and 0.22%, respectively.

• Journal of Animal Science and Technology
• /
• v.45 no.2
• /
• pp.309-318
• /
• 2003

In order to improve the quality of low-grade seasoned ribs, kiwi powder, pear powder and phosphates were studied. To seasoned ribs, 0.1%, 0.3% or 0.5% of kiwi powder was added and their MFI(Myofibrillar Fragmentation Index) values were 341.4, 368.3 and 405.1, respectively. As the amount of kiwi increased, MFI value increased(p<0.001). Also, when 0.5%, 1.0% or 3.0% of pear powder was added to seasoned ribs, their MFI values were increased as the addition levels of pear powder increased. As the amount of kiwi and pear powder were increased, WHC(Water Holding Capacity) decreased(p<0.001). On the other hand, as the amount of phosphates added increased, WHC increased. In drip loss, as the amount of kiwi and pear powder increased, it increased. However, drip loss was decreased as the amount of phosphates increased. For meat color, ‘L’ values of pear treatment groups were similar to those of control and ‘a’ values were higher in the treatment groups of 0.1${\sim}$0.3% kiwi powder, 0.5${\sim}$1.0% pear powder and 0.3${\sim}$0.5% phosphate than those of control. In sensory evaluation, treatment group of 0.3% kiwi powder and 0.5% phosphate showed the highest values in juiciness, tenderness and acceptability among the treatments(p<0.01).