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골재의 온도 변화에 따른 저발열 포틀랜드 시멘트 콘크리트의 특성
조용진,박광수,신수균,원종필,Cho, Yong-Chin,Park, Kwang-Su,Shin, Su-Gyun,Won, Jong-Pil 한국농공학회 2004 한국농공학회논문집 Vol.46 No.4
Properties of concrete using low heat portland cement is different from using ordinary portland cement and temperature of aggregate can be expected to have an important influence on its properties. In this study, experiment by setting up 5 levels (40, 30, 20, 4, $-2^{\circ}C$) by temperature of aggregate for evaluation properties of concrete using low heat portland cement was conducted. The experiments include slump test, air content test, change of slump, change of air content and compressive strength of concrete test. As the result of experiments, slump and air content was decreased by increasing temperature of aggregate. But it was not exceeding it's limit. Change of slump and air content was rapidly decrease by decreasing temperature of aggregate. At early age, compressive strength was influenced by the temperature of aggregate.
고추의 건조특성(乾燥特性)과 건조모델에 관(關)한 연구(硏究)
조용진,고학균,Cho, Y.J.,Koh, H.K. 한국농업기계학회 1986 바이오시스템공학 Vol.11 No.1
This study was performed to find out drying characteristics and develop drying model for the design of an efficient dryer or drying system of red peper. The basic model which describes drying phenomenon of red pepper was firstly established, and drying tests were conducted at 14-different drying conditions. In this test, the effects of drying air temperature and relative humidity on the rate of drying were undertaken. Finally, a new drying model based on these experimental results was developed to describe the drying characteristics of red pepper. The results from this study may be summarized as follows. 1. Drying constant of the basic model established from Lewis' experimental model and diffusion equation was theoretically deduced as a function of moisture content and inner-temperature of red pepper. 2. From the results of drying tests, drying air temperature was found to have the greatest effect on the rate of drying. However, the effect of temperature was small for the condition of high relative humidity, and for low temperature, the effect of relative humidity was found to be large even though the range of relative humidity was low. 3. Modified Henderson equation was found to be better than Chung equation as the EMC model for the estimation of the equilibrium moisture content of red Pepper. 4. Constant-rate drying period did not exist in the red pepper drying test. And falling-rate drying period was divided into three distinct phases. Drying rate was dependent on the moisture content, the inner-temperature of red pepper and the change of physical property due to drying. 5. Drying constant increased with decrease of free moisture content, but it decreased at the end of the drying period. Also, drying constant was dependent on the drying air temperature and relative humidity. 6. The new drying model developed in this study was found to be most suitable in describing the drying characteristics of red pepper. Therefore, it may be concluded that drying time could be accurately estimated by the new drying model.