• Journal of the Korean Geotechnical Society
• /
• v.32 no.6
• /
• pp.17-26
• /
• 2016

Characteristic behaviors of geo-structure during freezing and thawing process have to be understood based on fundamental knowledge on phase change in porous soil and interaction between soil and structure. Inversion analysis using published one-dimensional soil freezing tests was conducted to suggest a mechanical model to consider an effect of the ice saturation on Young's modulus. Silty soil was more sensitive to temperature than weathered granite soil and sand, and weathered granite soil was more affected by initial water saturation in stiffness decrease than silty soil. Numerical simulations on chilled gas pipeline showed that shielding effect from surrounding frozen zone around the pipe decreases impact from external load onto the pipe. And a pipe installed in sand backfill showed more heaving due to relatively low stiffness of sand during freezing than that of surrounding in-situ weather granite soil. However, it had more stable stress condition due to effective stress redistribution from external load.

• Korean Journal Plant Pathology
• /
• v.2 no.3
• /
• pp.150-157
• /
• 1986

Effects of presservation methods on viability and virulence of Xanthosmonas compestris pv. oryzae were investigated. The incidence of colony-type variants from freeze-dried and deep-frozen cultures was also determined. The suspending medium for freeze-dried cultures containing $10\%$ sucrose and $1\%$ gelatin showed the highest viability, and the virulence was well maintained in the suspending medium containing $2\%$ dextrin, $0.5\%$ ascorbic acid, 0.5% ammonium chloride, $0.5\%$ thiourea, and $0.85\%$ NaCl. Serially transferred cultures became attenuated. Rough colonies which had wrinkled surface occurred at a frequency of $1.9\%$ to $15.8\%$ during freeze-drying and freezing. The rough colonies consisted of nonseptated filamentous cells and rod-shaped cells. The virulence of rough colonies was weak as compared with the normal colony type.

• Journal of the Korea Concrete Institute
• /
• v.19 no.5
• /
• pp.647-653
• /
• 2007

In ready mixed concrete factory, in case of using the high molecular additive in winter especially the liquid additive for the early strength, it is required to check the stability. In this research, the freezing and gelling characteristics of the liquid additive for the early strength is reviewed, the material and mechanical solution are proposed to that the practical quality control method will be suggested. As the result, the Freezing temperature of the liquid additive for the early strength is $-11.8^{\circ}C$, and it is the lower than the temperature at which the strength is shown. By making with sodium silicate of $37{\pm}0.5%$ designed by $SiO_2\;and\;Na_2O$ in 0.31 of mol ratio, it minimizes the gelling at the lower temperature. On the other hand, facilities for storing and supplying the material should be set at $40^{\circ}C$ so the temperature distribution is well spreaded for practical operation.

• Journal of the Korea Institute of Building Construction
• /
• v.12 no.3
• /
• pp.315-322
• /
• 2012

The effect of ground granulated blast-furnace slag(GGBS) and alkali activator compressive strength, resistance of chloride attack and freezing-thawing is assessed to develop high volume slag concrete, the replacement rate of GGBS of which is more than 80 percent. result, as the replacement rate of GGBS increases, the compressive strength development properties of concrete in early and long term age decreased and resistance chloride attack and freezing-thawing is increased. The early strength development property, however, is extremely advanced by addition of the alkali activator, which is also found to improve resistance chloride attack and freezing-thawing.

• Korean Journal of Food Science and Technology
• /
• v.21 no.4
• /
• pp.536-541
• /
• 1989

In present paper, we investigated the quality stability of frozen seasoned anchovy meat products during storage at $-25\;{\pm}\;2^{\circ}C$. The pH and VBN contents of the products revealed a tendency to increase slightly during frozen storage 150 days. Viable cell counts and histamine contents of products are $0.8-2.6\;{\times}\;10^5/g,\;70.6-76.7 mg/100g$, respectively. In changes of fatty acid composition, percentage of polyenes such as eicosapentaenoic docosahexaenoic acid slightly decreased, while that of saturates and monoenes increased during frozen storage, The results of changes in POV, TBA values, color values, drips and salt extractable nitrogen contents during frozen storage showed that lipid oxidation and freeze denaturation of products could be retarded, and flavor could be enhanced by adding 0.2% sodium erythorbate and 12.8% emulsion curd.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.18 no.1
• /
• pp.44-51
• /
• 1985

The changes of the get forming ability of common carp (Cyprinus carpio) and conger eel (Astroconger myriaster) meat during ice and frozen storage were investigated in connection with the other quality indices, such as pH, K-value, VBN, viable cell count and sensory evaluation. The shelf-life of iced common carp and conger eel as the raw materials for fish jelly product was considered to be about 16 and 13 days, respectively. Little change in gel forming ability of two species was found during frozen storage at $-30^{\circ}C$ for 3 months. From the results obtained in the examination on the gel forming abilities of the two species stored at $-30^{\circ}C$ for 3 months were superior to those stored in ice for 3 to 4 and 4 to 6 days individually. Fish jelly from the common carp was much more elastic than that of conger eel meat. The overall qualities of two species held in frozen storage as the raw material for fish jelly product were excellent.

• Korean Journal of Food Science and Technology
• /
• v.34 no.4
• /
• pp.559-564
• /
• 2002

Volatile odor components of ripened and ripened/freeze-dried kimchi were analyzed by gas chromatograph. As ripening temperature of kimchi increased, pH of kimchi decreased, viable cell count of lactic acid bacteria of kimchi increased up to ripening temperature of $15^{\circ}C$, and sensory properties of kimchi gradually decreased. Allyl mercaptan, methyl allyl sulfide, dimethyl disulfide, diallyl sulfide, diallyl disulfide, and ethanol were detected in ripened kimchi and ripened/freeze-dried kimchi. The amounts of allyl mercaptan, methyl allyl sulfide, diallyl sulfide, and ethanol increased as the ripening temperature increased, while those of dimethyl disulfide and diallyl disulfide decreased. Freeze-drying for 24 hr removed most of the above-mentioned volatile odor components, which were further removed by freeze-drying for 48 hr.

• Journal of the Korean Recycled Construction Resources Institute
• /
• v.6 no.4
• /
• pp.319-323
• /
• 2018

Ferronickel slag is a by-product from the ferronickel smelting process and it is divided into air-cooled ferronickel slag and water granulated ferronickel slag according to cooling system. The purpose of this experimental resesrch is to investigate the mechanical properties and resistance to freezing and thawing of concrete using air-cooled ferronickel slag(ACFNS) fine aggregate. For this purpose, the concrete specimens with water-cement ratio of 50% were made with ACFNS's replacement ratios of 0%, 20%, 30%, 40%, 50%, 70%, and 100% by volume of fine aggregate. It was observed from the test results that the compressive strength and static modulus of elasticity of ACFNS fine aggregate concrete were increased with increasing replacement ratio of ACFNS and the resistance to freezing and thawing of this was similar to reference concrete which had the relative dynamic modulus of elasticity of more than 90% during the freezing and thawing of 300 cycles.

• Journal of the Korea institute for structural maintenance and inspection
• /
• v.27 no.6
• /
• pp.144-151
• /
• 2023

In this study, a database was established by collecting experimental results on various concrete mixtures subjected to freeze-thaw cycles, based on which an artificial neural network-based prediction model was developed to estimate durability resistance of concrete. A regression analysis was also conducted to derive an equation for estimating relative dynamic modulus of elasticity subjected to freeze-thaw loads. The error rate and coefficient of determination of the proposed artificial neural network model were approximately 11% and 0.72, respectively, and the regression equation also provided very similar accuracy. Thus, it is considered that the proposed artificial neural network model and regression equation can be used for estimating relative dynamic modulus of elasticity for various concrete mixtures subjected to freeze-thaw loads.

• Food Science and Preservation
• /
• v.20 no.3
• /
• pp.296-303
• /
• 2013

This study was conducted to assess the possibility of preserving frozen vegetables (Aster scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion) for a long period and of using them after such storage by measuring changes in quality due to their preservation. Various freshly harvested vegetables were blanched under optimal conditions (that were determined in a preliminary experiment), quick-frozen at $-40^{\circ}C$ for 24 h, and stored at $-20^{\circ}C$. The change in the chromaticity of the frozen A. scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion did not vary. The hardness of the frozen A. scaber, green pumpkin, Chinese cabbage and Welsh onion did not change during the preservation period, whereas the hardness of the cotyledon and hypocotyl of the soybean sprouts significantly increased on the sixth month of their storage. The total bacterial counts of the A. scaber during the preservation period remained constant at $10^3$ CFU/g, whereas those of soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion decreased slightly to $10^2$ CFU/g. Coliform was not detected in any of the samples. The sensory evaluation showed that the preservation period that was used in this study did not significantly affect the marketability of the frozen vegetables. Therefore, it was considered that A. scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion can be safely preserved by freeze-storing them for up to 12 months.