• Journal of the Korean GEO-environmental Society
• /
• v.18 no.1
• /
• pp.5-12
• /
• 2017

The damage of the tunnel lining on the cold regions can be represented by cracks and leaks caused by freezing of ground water. However, domestically, the relevant construction guidelines are not provided so far. Thus, in this research, the mechanical behavior and thermal conductivity of designated tunnel area are measured using instrumentation system installed in the lining concrete inside tunnels in order to analysis their behavior with regard to temperature variations. Previous research mainly focused on the effect of temperature on the tunnel lining based on the air and initial ground temperature at urban regions. Thus, this study analyzes effects of air temperature and initial ground temperature of designated tunnel area at the cold regions. The temperature of the groundwater at the backfill of the tunnel lining are analyzed to evaluate the heating element. Numerical analyses are performed to evaluate the heating element with regard to the various initial ground temperatures.

• Journal of the Korean Crystal Growth and Crystal Technology
• /
• v.13 no.2
• /
• pp.73-78
• /
• 2003

The influence of calcination temperature on the pore structure of freeze dried silica gel derived from tetraethyl orthosilicate (TEOS) was investigated using $N_2$adsorption and mercury intrusion techniques. Freeze dried material contained not only 4-6 nm sized mesopores and 6-10 $\mu\textrm{m}$ sized macropores, but minor micropores. The change of pore structure due to the increase of calcination temperature was dependant upon the degree of densification.

• Journal of the Korean Geotechnical Society
• /
• v.33 no.3
• /
• pp.37-47
• /
• 2017

The geotechnical characteristics of frozen ground is one of the key design issues for the construction of infrastructure in cold region. In this study, the dynamic properties (shear modulus and damping ratio) of frozen and unfrozen soils sampled from Terra Nova Bay located in eastern Antarctica, where Jang Bogo station was built, were investigated using Stokoe-type resonant column test (RC). In order to freeze the reconstituted soil specimen, the RC testing equipment was modified by adding a cooling system. A series of resonant column tests were performed in frozen and unfrozen soils with various soil densities and temperatures. The shear modulus (G) and damping ratio (D) of soil frozen at $-7^{\circ}C$ were compared with those of unfrozen soil. In addition, the effect of temperature rise on the maximum shear modulus ($G_{max}$) and damping ratio was experimentally investigated. This study has significance in that the difference of dynamic soil properties between frozen and unfrozen soils and the effect of temperature rise on frozen soil were identified.

• Journal of the Korean Geotechnical Society
• /
• v.15 no.6
• /
• pp.297-306
• /
• 1999

In this research, the frost heave mechanism of the weathered tuff soil sampled from the area tying between Ulanbator and Beijing was studied. The frost heave tests were carried maintaining the constant temperature at both upper$(+5^{\circ}C)\; and\; lower(-5^{\circ}C)$ ends of the sample. Here, main emphasis is given on variation of the freezing point depression with the variation of applied overburden pressure. The expansion of ice lens and migration of the pore water towards freezing front were observed in the test. It was found that with the increase in overburden pressure there is decrease in heave rate and increase in the absolute value of a segregation-freezing temperature. Hence the equation between segregation-freezing temperature and overburden pressure could be suggested. Also the water content of the samples at the frozen side was shown to be higher than those at the unfrozen side. Similarly, the water at warmer part of the frozen tuff was found much higher than that of the cooler part.

• 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 the Korean GEO-environmental Society
• /
• v.16 no.6
• /
• pp.31-38
• /
• 2015

Recently, the participation on the development of the natural gas pipeline in Russia as well as the recent construction of the second Korean Antarctic research station, the Jangbogo station provide the research interests on the behavior of the permafrost ground. To investigate the effect of fines on the mechanical responses of frozen sands, unconfined compression tests were performed on the frozen sands with 0, 5, 10 and 15% of fine contents at -5, -10 and $-15^{\circ}C$. The poorly graded (SP) Joomunjin sand and kaolinite, silt with low plasticity (ML) were used for the preparation of the frozen soil specimens. The mechanical responses of the tested soils were investigated via unconfined compression tests in the temperature controlled laboratory and analyzed in terms of peak unconfined compressive strength and secant modulus at 50% of the peak strength. As the fine contents increase, the unfrozen water contents increase and thus the strength and stiffness of frozen soils decrease. The increment of the stiffness and strength due to the temperature decrease vary with the fine contents.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.10 no.4
• /
• pp.221-226
• /
• 1977

The quality changes of yellow sea bream, Branchiostegus japonicus japonicus, during frozen storage were mentioned from the view point of commercial value. The experiments were conducted to find out the effective storing method by varying the storage temperatures $(-5^{\circ}C,\;-35^{\circ}C)$ and pretreatment with chemicals $(0.l\%\;BHA,\;1\%\;sodium\;Polyphosphate)$. The samples were stored for 6 months at $-5^{\circ}C$ and $-35^{\circ}C$ after dipping in the chemical solutions and packing with polyethylens film. The extractibility of salt soluble protein of sample stored at $-35^{\circ}C$ was higher than that of samples stored at $-5^{\circ}C$, while the chemical treatments were not so much effective. Difference in the amount of free water released from samples was obvious between $-5^{\circ}C$ and $-35^{\circ}C$ storage, and that of samples treated with sodium Polyphosphate was much less than the BHA-treated ones. VBN content was differed by varying the storage temperature whereas no effect by the chemical treatments. TBA value of the sample storage at $-35^{\circ}C$ was lower than $-5^{\circ}C$ and the effect of chemicals on the development of oxidation was in order of sodium polyphosphate, BHA and control. Carotenoid content also changed by varying the storage temperature and the color was completely faded out with quality deterioration after 3 months storage at $-5^{\circ}C$.

• Korean Journal of Food Science and Technology
• /
• v.37 no.5
• /
• pp.757-762
• /
• 2005

Characteristics of cereals prepared by extrusion-cooking and freeze-drying were compared. Parameters used were water solubility index (WSI), water absorption index (WAI), paste viscosity, and sterilization. Variables for extrusion process were barrel temperature at die section (70, 90, and $110^{\circ}C$) and moisture content (25 and 30%). WAI and WSI of extruded cereals were higher, whereas trough, breakdown, and final viscosity were lower than those of raw and freeze-dried cereals. Plate counting revealed no microbes in extruded cereals, whereas microbe colony was observed in freeze-dried cereals. Extrusion-cooking at low temperature resulted in better sterilization of microbes than freeze-drying for preparation of instant cereal drinks.

• Proceedings of the KSAR Conference
• /
• 2002.06a
• /
• pp.3-3
• /
• 2002

본 연구는 개의 동결정액제조 시 동결보호 희석액 내에 첨가되는 당의 종류와 조합이 동결융해 후 정자의 생존율 및 운동성에 미치는 영향과 정자동결 시 straw size, 예비동결 시 액체질소표면으로부터 straw까지의 거리 및 융해온도가 생존율에 미치는 영향에 대하여 조사하고자 실시하였다. 포유류의 경우 부생식선의 정낭선에서 분비되는 정장내에는 정자의 체외사출 후 정자의 영양물질인 fructose 가 분비되는데, 동결정액제조 시 회석액내에 첨가되는 당 성분은 fructose 및 glucose를 일반적으로 사용하고 있다. (중략)

• Korean Journal of Food Science and Technology
• /
• v.31 no.3
• /
• pp.688-696
• /
• 1999

Changes in quality during frozen storage of meat with thermal equalized freezing and various freezing methods were investigated. When beef were frozen at freezing rate of $0.39{\sim}0.66\;cm/h$, average diameter of ice crystal were about $30{\sim}50\;{\mu}m$ and showed broken tissues or irregular cracks. At freezing velocity of $1.14{\sim}2.26\;cm/h$, ice crystals of about $10{\sim}30\;{\mu}m$ was formed mainly inside or between fiber and slight destruction of tissues was occurred. The average diameter (D) of the ice crystals were related to the characteristic freezing time $(t_c)$ by the equation: $D({\mu}m)=4.089+26.88logt_c\;(r^2=0.913)$. Beef with still-air freezing showed higher drip loss than methods of immersion and thermal equalized freezing. Also, drip loss of pork was relatively lower than beef and showed highest value to 7.39% during storage on 40 days at air-blast freezing method. No apparent change of pH during storage of frozen beef and pork by freezing methods were detected. However, least changes for sample with thermal equalized freezing was found compare to sample with still-air and air blast freezing in VBN and TBA value. The fluctuation of frozen storage temperature did not cause noticeable changes on pH and water content. However, drip loss, VBN and TBA values were increased slowly as frequency of fluctuation increased.