• Proceedings of the Korea Concrete Institute Conference
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• 2010.05a
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• pp.383-384
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• 2010

This study was investigated freezing temperature measurement method and freezing temperature properties of anti-freeze agency in the domestic. Anti-freeze agency kinds were intended for nitrous acid. Anti-freeze agency with water dilution ratio was showed range of $-4.9{\sim}-6.3^{\circ}C$ in case of 1:3, $-3.3{\sim}-4.2^{\circ}C$ in case of 1:5, $-2.1{\sim}-3.3^{\circ}C$ in case of 1:7.

• International Journal of Highway Engineering
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• v.7 no.2 s.24
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• pp.87-95
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• 2005

To prevent the lowering of structural capability due to freezing and thawing in cold winter, numerous researches on frost heaving have been performed. As the result, the freezing index contour map of the Korea peninsula has been made for the design of the anti-freezing layer of pavements. However, the validity of the anti-freezing layer needs to be evaluated because systematic investigations on the variation of freezing depth with the thickness and material types of pavement layers and the configuration of the ground have been rarely performed. The freezing index of the Korea Highway Corporation test road site was calculated and the freezing depths of the concrete and asphalt pavements of the test road were investigated using the ambient and pavement temperature and water content. In addition, the investigated freezing depths were compared to the values estimated by existing freezing depth models. This is the preliminary study on the freezing-related data measured at the test road. The results with higher reliability will be produced by the long-term accumulation of the data and the analysis on it.

• Journal of the Korean GEO-environmental Society
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• v.18 no.1
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• pp.31-35
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• 2017

The mechanical characteristics of frozen sand greatly depend on the frozen temperature and the fine contents according to the previous study by Chae et al. (2015). There are two hypotheses to explain this experimental results; one is the unfrozen water contents greatly affected by the fine contents and frozen temperature and the other is the sand particle spacing greatly affected by the pore-ice. To evaluate the latter hypothesis, the micro X-ray CT scan was performed. The micro X-ray CT scanning, one of the actively performed interdisciplinary research area, has a high resolution with micrometer unit allows to investigate internal structure of soils. In this study, X-ray CT technique was applied to investigate the effect of the frozen temperature and fine contents on the sand particle minimum and average spacing with the developed image processing techniques. Based on the spacing analysis, the frozen temperature and fine contents have little influence on the sand particle spacing in the frozen sand specimens.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.509-512
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• 2011

To study the effect of freezing rate on the quality of freeze-dried rice porridge, freeze-dried rice porridge products were prepared with rice porridge pre-frozen at three different temperatures of -20, -40, and -70$^{\circ}C$. The porridge properties such as microstructure, mechanical properties, textural properties, and rehydration rate were determined. Scanning electron microscopy images indicated that fewer air cells were obtained with a larger size of freeze-dried rice porridge frozen at -20$^{\circ}C$ compared with that frozen at -40 and -70$^{\circ}C$. In contrast, quick frozen products at -70$^{\circ}C$ had more dense texture with higher mechanical strength, whereas slow frozen products exhibited higher rehydration rates than those of quick frozen products. In conclusion, the proper choice of pre-freezing temperature plays a decisive role when preparing freeze-dried rice porridge with optimum quality and convenience.

• Journal of Advanced Marine Engineering and Technology
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• v.16 no.3
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• pp.42-50
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• 1992

다공성 물질이 충전된 밀폐용기 내에서 수용성 이원혼합용액($H_2O{+}NaCl$)이 수평한 상부전열면으로 부터 동결될 때 혼합용액의 초기농도, 액체의 과열 및 다공성물질의 입자직경 크기가 온도와 농도분포에 미치는 영향을 실험하였으며, 동결이 진행됨에 따라 이동하는 고액상 혼합영역의 계명위치를 측정하였다. 다공성물질은 평균직경이 2.85mm, 6mm인 구형의 유리구슬을 이용하였다. 수용성 혼합용액의 초기농도는 공융농도도 이하로 하였으며 상부 전열면은 공융온도 이하로, 하부전열면은 액상선온도 이상으로 유지하여 동결 실험한 결과 상부 전열면으로 부터 고체 영역, 고액상혼합영역, 액체영역으로 구분되었다. 액체의 초기농도가 5%인 경우 과냉현상이 관찰되었으나 10%, 15%인 경우 액체온도는 액상선 온도보다 더 높았다. 용액의 초기농도를 감소시킬수록 고체와 고액상혼합영역의 범위는 증대되었으며 고액상혼합영역과 고체영역의 계면은 더욱 강해진 자연대류에 의하여 2차원성이 증가된 형상을 보였다. 용액의 자연대류는 다공성물질의 직경이 클수록 증가되었으며 계면에서의 제융해현상은 관찰되지 않았다.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.783-788
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• 1995

Cooked rices were frozen at four different rates(3, 5, 7 and 12 hr) of maximum ice crystal formation zone and stored at $-20^{\circ}C\;and\;-70^{\circ}C$ for 3 months. Freezing rate, storage temperature and storage period all affected the degree of retrogradation of cooked rice. As the maximum ice crystal formation zone increased from 3 hrs to 12 hrs, the degree of retrogradation of cooked rice increased from 14.9% to 40.0%. Further retrogradation occurred during the freezing storage and cooked rice stored at $-20^{\circ}C$ retrograded faster than that held at $-70^{\circ}C$. The hardness and adhesiveness of frozen cooked rice thawed in $40^{\circ}C$ water were measured. Hardness of the frozen cooked rice was higher than that of non-frozen sample and was higher at lower freezing rate. However, the hardness of cooked rice decreased after 3 months of storage. On the other hand, the adhesiveness decreased during the freezing processing, and adhesiveness decreased more rapidly at a higher freezing rate. However, the adhesiveness of cooked rice increased after 3 months of the storage, and the level of decrease was higher at $-70^{\circ}C$ than at $-20^{\circ}C$. After 3 months of storage, ice crystal size of frozen cooked rice became larger by recrystalization than that of frozen sample prior to storage. Microstructure of cooked rice was damaged by ice crystal formation and its growth when observed by scanning electron microscope.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1997.11a
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• pp.141-141
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• 1997

• Journal of the Korean Geosynthetics Society
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• v.21 no.4
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• pp.31-40
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• 2022

Recently, the Arctic resource development project, where undeveloped energy resources (oil, natural gas, etc.) are deposited, is actively being promoted for the perspective of diversifying the construction market and developing future energy resources. However, the frozen ground always has problems such as sinking and frost-heaving due to extreme weather. Therefore, it is necessary to analyze the thermal characteristics of the frozen soil to secure the stability of the ground structure. In this study, a series of laboratory tests were performed to evaluated the thermal characteristics of frozen soil samples in the oil sand field in Alberta, Canada. In additon, it was compared with the results of domestic(Gangwond-do) sample performed under the same conditions. As a comparison results of the experiments, it was clarified that the different frozen water content and thermal conductivity characteristics by temperature after completion of freezing could affect the frozen soil behavior.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.5
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• pp.578-585
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• 1996

Cryo-grinding process comprising hammer mill-shattering and colloid mill-grinding without refrigerant was applied to sardine, pollack and squid muscle frozen at $-20^{\circ}C,\;-40^{\circ}C\;and\;-80^{\circ}C$, respectively and its characteristics were investigated. Particle size distribution of shattered product was shown larger in the order of squid, sardine and pollack and particle size of shattered product frozen at $-80^{\circ}C$ was shown smaller than those at $-40^{\circ}C$. Image of shattered product depended on freezing temperatures and fish species, suggesting particle size distribution of rheological properties can be dependent on fish species or freezing temperature. Yield of cryo- grinded product was in the range of $52.5\~62.5\%$ and Ca content of sardine or pollack product was $6\~8$ times higher than its fillet. Emulsion capacity of cryogrinded product was not decreased during processing. Therefore, this method is thought to be applicable to fish precessing, and preparation of fish paste or powaer.

• Journal of The Geomorphological Association of Korea
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• v.19 no.3
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• pp.109-121
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• 2012

Rock-surface temperatures were observed at a trachytic lava dome, called as Baeknokdam Northwest Face, in the summit area of Mt. Halla, Jeju Island, to examine the frequency and occurrence season of freeze-thaw cycles and the rate of temperature changes during a freezing period. Long-term measurements were recorded over 18 months from November 2006 to April 2008, at a 1-hour logging interval and rock depth of 1.5 cm. Both diurnal freeze-thaw cycles and effective freeze-thaw cycles appear in larger numbers on a south-facing rock face than a north-facing rock face. The diurnal cycles were dominantly observed on February and March for the south face and on November and April for the north face, respectively. The annual freeze-thaw cycles were confirmed in terms of the presence of seasonal freezing periods lasting from mid-November to mid-April for the south face and from early-November to late-April for the north face, respectively. The rate of decreasing temperatures during the seasonal freezing periods is larger on the north face than the south face. Notwithstanding the lower numbers of freeze-thaw events, the north face experiences a higher frost intensity since the number of hours below $-3^{\circ}C$ is larger on the north face than the south face. The number of freeze-thaw events and the duration of days with continuous sub-zero rock temperatures largely depend on the solar radiation controlled by the aspect of the monitored rock surfaces, and thus the high-frequency short-term frost cycle dominantly appears on the south face and the annual frost cycle on the north face, respectively.