• Food Science and Preservation
• /
• v.10 no.4
• /
• pp.459-465
• /
• 2003

This study was carried out to investigate the changes in internal pressure according to various freezing methods, as basic research to protect the destruction of tissues when fruits and vegetables are frozen. The rate of weight loss, caused by the freezing of fruits and vegetables, was found to be the least (0.44∼1.38％) when the immersion freezing method was applied. The difference in the rate of weight loss was the highest when freezing methods were applied to watermelon, and the freezing rate of watermelon whose moisture contents were greater have relatively greater influence on the weight loss. The difference in internal pressures was the least and caused by the volume increase and decrease, when pear, apple, and melon were frozen using the immersion freezing method, while the diffeyence the greatest when the air-blast freezing method was used. As the freezing rate was greater, the internal pressure was less. However, the internal pressure of strawberry and watermelon was the greatest when the immersion freezing method was applied. Frozen without using the thermal equalizing method, the change in internal pressure of fruits was about 2 psig. In contrast, the internal pressure of watermelon applied with the thermal equalizing method was changed in a way similar to that of watermelon not applied with the method, but the former generated a certain level of internal pressure and maintained a significantly low level of internal pressure (about 1.3 psig). When thawed, the internal pressure of samples to which the thermal equalizing method was applied was less than that of what the thermal equalizing method was not applied to. In comparison with the application of multi-step thermal equalizing method, 3∼4 times of application of the thermal equalizing method to the freezing resulted in the decrease of fluctuation range of internal pressure.

• Proceedings of the Korean Society of Marine Engineers Conference
• /
• 2006.06a
• /
• pp.51-52
• /
• 2006

This study was progressed on the freezing behavior of waste water in relation to freeze concentration method useful to waste water treatment system of small and middle size and which can re-use purified water. The object of this experiment is comparing a pollutant contain of the frozen layer and of an aqueous solution by cooling wall temperature, a flow field effect and a initial thickness of frozen layer.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.24 no.5
• /
• pp.340-344
• /
• 1991

On heating and fleering food-stuffs, it is very important to obtain informations about thermophysical properties of fishes for designing of freezing and heating equipment and analyzing of physico-chemical reaction during storage. It is particularly necessary to measure denaturation enthalpy, temperature, latent heat of freezing, activation energy, enthalpy, entropy and free energy on freezing and heating rate. In this study, DSC was used to study effects of freezing and heating rate on thermophysical properties and denaturation temperature on scanning rate $2.5-10.0^{\circ}C/min$. On increasing scanning rate, denaturation temperature of protein and lipid incresed and freezing point, activation energy, enthalpy, entropy were decreased. In freezing process free energy of fishes were found to be $14.2-18.9 kcal/mol$.

• Journal of Navigation and Port Research
• /
• v.37 no.2
• /
• pp.129-135
• /
• 2013

Recently, waste water treatment system is developed in small and middle size to get more economic advantage. Freeze concentration system has high thermodynamic efficiency and low energy consumption, can re-use purified water and cold energy obtained from ice. This study was experimentally performed to investigate pollution containment in frozen layer by cooling wall temperature, air-bubble flow methods, initial ice-lining thickness of frozen layer in NaCl aqueous solution and the representative heavy metals, Pb and Cr aqueous solution. As the result, a decrease in the cooling wall temperature bring a higher growth rate of ice front and the more solute was involved in frozen layer. The method to inject directly air-bubble into ice-liquid interface through ring shape nozzle gave high purity of ice compared to indirect method. Ice lining in 5mm thickness resulted in frozen layer with higher purity than 1mm thickness.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2001.11a
• /
• pp.114-114
• /
• 2001

• Journal of Korean Tunnelling and Underground Space Association
• /
• v.18 no.5
• /
• pp.401-412
• /
• 2016

It is extremely difficult to apply conventional grouting methods to subsea tunnelling construction in the high water pressure condition. In such a condition, the rapid artificial freezing method can be an alternative to grouting to form a watertight zone around freezing pipes. For a proper design of the artificial freezing method, the influence of salinity on the freezing process has to be considered. However, there are few domestic tunnel construction that adopted the artificial freezing method, and influential factors on the freezing of the soil are not clearly identified. In this paper, a series of laboratory experiments were performed to identify the physical characteristics of frozen soil. Thermal conductivity of the frozen and unfrozen soil samples was measured through the thermal sensor adopting transient hot-wire method. Moreover, a lab-scale freezing chamber was devised to simulate freezing process of silica sand with consideration of the salinity of pore-water. The temperature in the silica sand sample was measured during the freezing process to evaluate the effect of pore-water salinity on the frozen rate that is one of the key parameters in designing the artificial freezing method in subsea tunnelling. In case of unfrozen soil, the soil samples saturated with fresh water (salinity of 0%) and brine water (salinity of 3.5%) showed a similar value of thermal conductivity. However, the frozen soil sample saturated with brine water led to the thermal conductivity notably higher than that of fresh water, which corresponds to the fact that the freezing rate of brine water was greater than that of fresh water in the freezing chamber test.

• Journal of the Korean Recycled Construction Resources Institute
• /
• v.5 no.4
• /
• pp.421-426
• /
• 2017

In this paper, the effect of freezing-thawing action on the dynamic modulus and porosity was examined by ultrasonic pulse velocity (UPV) measurement. UPV was measured every 30 cycles during the freezing-thawing test, and dynamic modulus and porosity of cement mortar were calculated by relationship among UPV, porosity and dynamic modulus. Porosity analysis was also performed to compare with calculated porosity by mercury intrusion porosimetry (MIP). From the test, it was found that dynamic modulus of cement mortar was decreased 13% after 300 cycles. The calculated porosity was increased about 30% compared with the initial porosity before freezing-thawing action. The calculated porosity showed similar increase tendency with the porosity measured by MIP. So, it can be concluded that the porosity change of cementitious materials by freezing-thawing action can be predicted by UPV measurement.

• Journal of Embryo Transfer
• /
• v.18 no.3
• /
• pp.195-201
• /
• 2003

This study was carried out to establish most suitable freezing condition, to evaluate the different condition of freezing and thawing rates on the viability and motility of frozen canine spermatozoa. The ejaculated semen was added to obtained 200∼400 ${\times}$ 10$^{6}$ /$m\ell$ with extender I and was cooled to 4$^{\circ}C$ over 30, 60 and 120 minutes. And then, semen was diluted with extender II containing 4, 6 and 8％(v/v) glycerol for 60 min, respectively and packaged in 0.5$m\ell$ straw, equilibrated far 30, 60 and 120 min at 4$^{\circ}C$ and cryopreserved in liquid nitrogen vapor at different distance(3, 5, 7 and 9 cm, respectively), plunged into nitrogen tank. Samples were thawed by placing straws into 27, 37, 47, 57$^{\circ}C$ water bath for 120, 20 and 12 sec, respectively. The results were as follows; 1. The survival and motility rate immediately post-thawing was significantly higher in samples frozen in 4％ glycerol than 6 or 8％ glycerol(P< 0.05). 2. According to equilibration time at 4$^{\circ}C$, the survival and motility rate immediately post-thawing was significantly higher in samples frozen after 60 min equilibration than 30 or 120 min equilibration(P<0.05). 3. Freezing in distance of 5 cm from liquid nitrogen yield better survival and motility rate than the others(3, 7 or 9 cm)(P<0.05). 4. The effect of thawing rate on sperm survival were higher when the thawing was done at 37$^{\circ}C$ for 120 sec(P<0.05).

• Korean Journal of Food Science and Technology
• /
• v.35 no.4
• /
• pp.660-665
• /
• 2003

Effect of freezing on the hydration rate and growth characteristics of bean sprout of two domestic cultivars of soybean, Eunha beans and Taegwang beans, was investigated. Freezing of the soybeans at $-80^{\circ}C$ affected characteristics of the hydration and growth of soybean sprout of the beans. Hydration rate of the frozen beans depended on the hydration temperature. It decreased up to 50% at lower than $60^{\circ}C$ of hydration temperature, but it did not decrease at higher than $60^{\circ}C$. Activation energies of frozen Eunha and Taegwang beans were 39.79 and 39.25 kJ/mol, respectively. Kinetic compensation effect between activation energy values and the pre-exponential factor for the hydration of soybeans with or without freezing was observed. Germination rate and thickness of the bean sprout increased by freezing, however, yield and weight were not affected by freezing.

• Journal of Veterinary Clinics
• /
• v.28 no.6
• /
• pp.571-575
• /
• 2011

Sperm cryopreservation methods have been improved over the last few decades. However, an optimized thawing rate has not yet been established. Therefore, we investigated the effect of thawing rate on sperm function after cryopreservation. The ejaculates collected from beagle dogs were cryopreserved and then thawed at two different thawing rates ($37^{\circ}C$ for 1 min or $70^{\circ}C$ for 15 sec). The thawed sperm were evaluated for motility, viability, morphology, plasma membrane integrity, phosphatidylserine (PS) translocation, and intracellular $H_2O_2$ level. The sperm thawed rapidly at $70^{\circ}C$ showed improved motility, viability, normal morphology, plasma-membrane integrity and non-PS translocation compared to the sperm thawed slowly at $37^{\circ}C$ (P < 0.05). However, the intracellular $H_2O_2$ levels were not significantly different between the rapid- and slow-thawed sperm (P > 0.05). In conclusion, sperm rapid thawing at $70^{\circ}C$ could improve the function of cryopreserved canine sperm, and the appropriate thawing rate would enhance the quality of the cryopreserved sperm.