• Horticultural Science & Technology
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• v.28 no.6
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• pp.990-995
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• 2010

This study was conducted to compare differences in fruit quality by harvest time of 'Fuji' apple fruit that was frozen on tree by unusual low temperature in that air temperature was under $-3.5^{\circ}C$ for 7 hours. Fruits were harvested at 1 day before, and 2 days and 6 days after freezing damage, respectively. Harvest's soluble solid contents in all treatments was over $14^{\circ}Bx$. Firmness and titratable acidity of fruit harvested after freezing damage was lower than those of fruit harvested before freezing damage. During cold storage, ethylene production of fruit harvested after freezing damage was higher than that of fruit harvested before freezing damage. The reduction in the level of fruit quality during cold storage of fruit harvested after freezing damage was more serious than that of fruit harvested before freezing damage. The reduction of fruit quality during subsequent ambient temperature for 1 week after cold storage of fruit harvested after freezing damage was higher than that of fruit harvested before freezing damage. In comparison of treatments that were harvested at different times after freezing damage, ethylene production and reduction in the level of fruit quality until 8 weeks of cold storage of fruit harvested at 6 days after freezing damage was lower than that of fruit harvested at 2 days after freezing damage. However, this difference by harvest time after freezing damage disappeared after 8 weeks of cold storage. Incidence of flesh browning was not affected by freezing at air temperature under $-3.5^{\circ}C$ for 7 hours.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1055-1061
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• 2014

Innovative freezing technology is currently applied to preserve foodstuffs for long-term storage. Generally, the quality of frozen food is closely related to the types of freezing and thawing processes. In this study, we characterized the physicochemical properties of onions depending on freezing rate. When onions were frozen at $-40^{\circ}C$, freezing rates were 0.1, 0.5, and $0.7^{\circ}C/min$ depending on air-blast quick freezer mode. Onions were thawed by microwave irradiation at 400 W. Hardness of onion dramatically decreased after freezing and thawing compared with blanched onion. However, the fastest freezing rate did not affect hardness. Thawing loss of onion decreased with a faster freezing rate. For morphological observation, onion frozen at a faster rate showed a smaller ice-crystal size. Vitamin C content decreased upon blanching or freezing, but there was no significant difference according to freezing rate. Although free sugar content also decreased upon blanching and freezing, its highest content was at $0.7^{\circ}C/min$ freezing. Among organic acids, malic acid content was highest at $0.7^{\circ}C/min$ freezing. Based on this study, it could be suggested that a faster freezing rate is effective to improve frozen food quality in accordance with preventing tissue damage or minimizing destruction of nutrients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.213-218
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• 1992

The reaching time to the freezing point was to be fast in the order of 2% agar gel, 5% agar gel, 20% gelatin gel, pork, respectively. The freezing time and the passing time through the zone of the maximum ice crystal formation had linear relationship with the coolant temperature. The average diameter d$_{p}$ of ice crystal in a soybean protein gel and the moving of freezing front were represented an inverse proportion, and the moving velocity of freezing front was shown as 3.4$\times$10$^{-6}$ $\textrm{cm}^2$/sec from predicted theoretical formula. This value was very close to experimental results. The storage temperature did not give any influences for the growth of ice crystal in inside soybean protein gels during freezing conservation. The relationship between freezing condition and structure of freezing front was as follows : (moving velocity of freezing front) : (mass transfer rate of water at freezing point)$\times$(surface area of freezing front).

• Journal of Advanced Marine Engineering and Technology
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• v.21 no.5
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• pp.564-570
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• 1997

The most important factor for the desalination system is the fresh water production cost dependent upon the possible energy source which should be obtained easily and with low price. Recently in Korea the demand of LNG, as a cheap and clean energy which does not cause an environmental problem, has sharply been increased. In general, LNG is storaged in a tank as a liquid state below -162 'C. When it is serviced, however, the LNG absorbs energy from a heating source and transforms to the gaseous state with high pressure. During this process a huge amount of cold energy accumulated in LNG is wasted. This waste cold energy can be utilized for producing fresh water from sea water using a sea water freezing desalination system. In order to develop a sea water freezing desalination system and to establish its design technique, a qualitative and quantitative data regarding the freezing behavior of sea water is needed in advance. The goal of this study, therefore, are to reveal the freezing mechanism of sea water, to measure the freezing rate, and to investigate the freezing heat-transfer characteristics. The experimental results help to provide a general understanding of the sea water freezing behavior in a Rectangular vessel cooled from below.

• Journal of the Korean Geosynthetics Society
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• v.10 no.2
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• pp.29-34
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• 2011

The purpose of this study was to prevent spreading of contaminants from movement of underground water by creating a barrier using artificial freezing method on a soil contaminated by oils and various DNAPLs. Specimens with 80% and 90% degrees of saturation were prepared to form freezing barrier using artificial freezing method. As the results of freezing specimen within soil bin with artificial ground freezing system, artificial contaminated soil cut off wall formed the thinnest wall after 12 hours. It is judged that this cut off wall will control the second soil pollution by intercepting expansion and movement of pollutants and DNAPLs within artificial contaminated soil cut off wall by underground water, intercepting inflow or outflow of underground water. Cut off walls formed by artificial ground freezing system had each other freezing speed according to degree of saturation.

• Geomechanics and Engineering
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• v.15 no.4
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• pp.997-1004
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• 2018

The brine leakage is a tough problem in artificial freezing engineering. This paper takes the common soft clay in Wujiang District as the study object, and calcium chloride solutions with six salinity levels were considered. The 'classic' cooling curve method was employed to measure the freezing point of specimens after freeze-thaw. Results indicate that four characteristic stages can be observed including supercooling, abrupt transition, equilibrium and continual freezing, strongly dependent on the variation of unfrozen water content. Two characteristic points were found from the cooling curves, i.e., freezing point and initial crystallization temperature. A critical value for the former exists at which the increment lowers. The higher the saline content approximately linearly, lower the freezing point. In the initial five cycles, the freezing point increases and then stabilizes. Besides, the degree of supercooling was calculated and its correlations with water, salt and freeze-thaw cycles were noted. Finally, an empirical equation was proposed for the relationship of freezing point and three main factors, i.e., water content, saline content and freeze-thaw cycles. Comparison of calculated and measured data proves that it is reliable and may provide guidance for the design and numerical analysis in frozen soil engineering.

• Journal of Korean Tunnelling and Underground Space Association
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• v.20 no.2
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• pp.255-268
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• 2018

Subsea tunnel can be highly vulnerable to seawater intrusion due to unexpected high-water pressure during construction. An artificial ground freezing (AGF) will be a promising alternative to conventional reinforcement or water-tightening technology under high-water pressure conditions. In this study, the freezing energy and required time was calculated by the theoretical model of the heat flow to estimate the total amount of refrigerant required for the artificial ground freezing. A lab-scale freezing chamber was devised to investigate changes in the thermal and mechanical properties of sandy soil corresponding to the variation of the salinity and water pressure. The freezing time was measured with different conditions during the chamber freezing tests. Its validity was evaluated by comparing the results between the freezing chamber experiment and the numerical analysis. In particular, the freezing time showed no significant difference between the theoretical model and the numerical analysis. The amount of refrigerant for artificial ground freezing was estimated from the numerical analysis and the freezing efficiency obtained from the chamber test. In addition, the energy ratio for maintaining frozen status was calculated by the proposed formula. It is believed that the energy ratio for freezing will depend on the depth of rock cover in the subsea tunnels and the water temperature on the sea floor.

• Development and Reproduction
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• v.2 no.1
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• pp.63-68
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• 1998

This study was done to find optimal cryopreservation medium and method to improve the post-thaw motility of human sperm. Thirty three semaen samples were included in the study. Of these, nineteen Samples showing normal semen profile were frozen using three cryprotectants (TYB, TYB+DTT and KS II)to compare post-thaw motility. Fourteen samples were frozen with vapor freezing and programmable freezing methods to compare post-thaw motility in correlation with freezing method. After 24 hrs of cryostorage , the vials were thawed and the post-thaw sperm motility was assessed by two kinds of computer-aededsperm analysis (CASA; SAIS and Hamilton Thorn). As a result, the post-thaw motility of the KS II group was higher than the TYB or TYB+DTT group in normal semen(34.8%, 28.3% and 23.0%, respectively). In the asthenospermia group, a significantly hither post-thaw motility was observed in the KS II (18.5%) compared to those of TYB or TYB+DTT group (13.6%, 10.0%, respectively). No difference was observed between vapor freezing group and computerized freezing group in normal semen (27.8%, 33.2%, respectively) and semen group showing asthenospermia (12.8%, 12.9%, respectively). In conclusion, our results indicate that KS II medium is reliable for cryopreservation of human sperm and vapor freezing and programmable freezing were equally effective in terms of the recovery of motile spermatozoa.

• Journal of Chest Surgery
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• v.36 no.4
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• pp.219-228
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• 2003

Background:Liquid nitrogen freezing techniques have already met with widespread success in biology and medicine as a means of long-term storage for cells and tissues. The use of cryoprotectants such as glycerol and dimethylsulphoxide to prevent ice crystal formation, with carefully controlled rates of freezing and thawing, allows both structure and viability to be retained almost indefinitely. Cryopreservation of various tissues has various con-trolled rates of freezing. Material and Method: To find the optimal freezing curve and the chamber temperature, we approached the thermodynamic calculation of tissues in two ways. One is the direct calculation method. We should know the thermophysical characteristics of all components, latent heat of fusion, area, density and volume, etc. This kind of calculation is so sophisticated and some variables may not be determined. The other is the indirect calculation method. We performed the tissue freezing with already used freezing curve and we observed the actual freezing curve of that tissue. And we modified the freezing curve with several steps of calculation, polynomial regression analysis, time constant calculation, thermal response calculation and inverse calculation of chamber temperature. Result: We applied that freezing program on mesenchymal stem cell, chondrocyte, and osteoblast. The tissue temperature decreased according to the ideal freezing curve without temperature rising. We did not find any differences in survival. The reason is postulated to be that freezing material is too small and contains cellular components. We expect the significant difference in cellular viability if the freezing curve is applied on a large scale of tissues. Conclusion: This program would be helpful in finding the chamber temperature for the ideal freezing curie easily.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.2
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• pp.254-261
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• 2017

Objective: The effects of aging and freezing/thawing sequence on color, physicochemical, and enzymatic characteristics of two beef muscles (Mm. gluteus medius, GM and biceps femoris, BF) were evaluated. Methods: Beef muscles at 3 d postmortem were assigned to four different combinations of aging and freezing/thawing sequence as follows; aging at $2^{\circ}C$ for 3 wk (A3, never-frozen control), freezing at $-28^{\circ}C$ for 2 wk then thawing (F2, frozen/thawed-only), aging at $2^{\circ}C$ for 3 wk, freezing at $-28^{\circ}C$ for 2 wk then thawing (A3F2), and freezing at $-28^{\circ}C$ for 2 wk, thawing then further aging at $2^{\circ}C$ for 3 wk (F2A3). Results: No significant interactions between different aging/freezing/thawing treatments and muscle type on all measurements were found. Postmortem aging, regardless of aging/freezing/thawing sequence, had no impact on color stability of frozen/thawed beef muscles (p<0.05). F2A3 resulted in higher purge loss than F2 and A3F2 treatments (p<0.05). A3F2 and F2A3 treatments resulted in lower shear force of beef muscles compared to F2 (p<0.05). Although there was no significant difference in glutathione peroxidase (GSH-Px) activity, F2A3 had the highest ${\beta}-N-acetyl$ glucominidase (BNAG) activity in purge, but the lowest BNAG activity in muscle (p<0.05). GM muscle exhibited higher total color changes and purge loss, and lower GSH-Px activity than BF muscle. Conclusion: The results from this present study indicate that different combinations of aging/freezing/thawing sequence would result in considerable impacts on meat quality attributes, particularly thaw/purge loss and tenderness. Developing a novel freezing strategy combined with postmortem aging will be beneficial for the food/meat industry to maximize its positive impacts on tenderness, while minimizing thaw/purge loss of frozen/thawed meat.