• International Journal of Highway Engineering
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• v.18 no.2
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• pp.103-110
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• 2016

PURPOSES: In this paper, the effectiveness of speed-maintained standardization in road geometry on environmental impact at a downward slope location, based on greenhouse gas (GHG) emission indicators, was studied. Specifically, the aim of this study was to ascertain whether speed-maintained standardization resulted in decreased $CO_2$ emissions as well as noise pollution, due to reduced vehicle speeds. METHODS : In this study, speed-maintained standardization in road geometry was proposed as a means to reduce vehicle speeds, with a view to reducing $CO_2$ emissions and noise pollution. This technique was applied at a downward slope location. The vehicle speeds, $CO_2$ emissions, and noise levels before and after application of speed-maintained standardization were compared. RESULTS: It was found that speed-maintained standardization was effective as a means to reduce speed, as well as $CO_2$ emissions and noise pollution. By applying speed-maintained standardization, it was confirmed that vehicle speeds were reduced consistently. As a result, $CO_2$ emissions and noise levels were decreased by 9% and 11%, respectively. CONCLUSIONS : This study confirmed that speed-maintained standardization in road geometry is effective in reducing vehicle speeds, $CO_2$ emissions, and noise levels. Moreover, there is further scope for the application of this method in the design of roads in urban and rural areas, as well as in the design of highways.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.29-36
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• 2013

The present study was conducted to supply more scientific information for standardization of preparation method of Gyungdan and to determine the standard for manufacturing procedure adapted with mechanically impacting technology (MIT) for mass production. The optimum preparation condition for non-waxy Gyungdan adapted with MIT was 35% of water, 0.5% of wheat flour (w/w of soaked rice), and mechanically impacting for 10 min at 450 rpm. In the present study, standardization of manufacturing procedure for merchandizing of Gyungdan was established with width, weight, and height. Average of Gyungdan adapted with MIT at 90 rpm (stuffing speed) and 46.58 Herz (cutting speed) is 18.3 g of weight, 28.4 mm of height, and 32.4 mm of width. Hardness, as a main parameter of texture profile, of Gyungdan was maintained lower than 100 g up to 3 days at the storage of $20^{\circ}C$ and up to 70 days at the storage of $-20^{\circ}C$. And, it was performed to develop rice cake as meal-replacement adapted with MIT and sub-ingredients such as strawberry, pumpkin, and mugwort. Gyungdan prepared under controlling manufacturing condition of MIT was supplemented with 0-1.6% of sub-ingredients, respectively. In sensory tests, the best substitute ratios of strawberry, pumpkin, and mugwort were 1.6%, 0.8%, and 1.6%, respectively. With the results above, not-harden Gyungdan supplemented with sub-ingredients and various stuffs can be expected to application for wheat-substitute meal-replacement.