• Food Science of Animal Resources
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• v.41 no.6
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• pp.1012-1021
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• 2021

This study evaluated the effect of freezing rate on the quality characteristics of pork loin to establish an objective standard for rapid freezing. To generate various freezing rates, three air flow rates (0, 1.5, and 3.0 m/s) were applied under three freezing temperatures (-20℃, -30℃, and -40℃). Based on the results, freezing rates ranged from 0.26-1.42 cm/h and were graded by three categories, i.e, slow (category I, >0.4 cm/h), intermediate (category II, 0.6-0.7 cm/h) and rapid freezing (category III, >0.96 cm/h). Both temperature and the air flow rate influenced the freezing rate, and the freezing rate affected the ice crystal size and shear force in pork loin. However, the air flow rate did not affect thawing loss, drip loss or the color of pork loins. In the comparison of freezing rates, pork belonging to category II did not show a clear difference in quality parameters from pork in category I. Furthermore, pork in category III showed fresh meat-like qualities, and the quality characteristics were clearly distinct from those of category I. Although the current standard for rapid freezing rate is 0.5 cm/h, this study suggested that 0.96 cm/h is the lowest freezing rate for achieving meat quality distinguishable from that achieved with conventional freezing, and further increasing the freezing rate did not provide advantages from an energy consumption perspective.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.148-154
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• 2017

Purpose: Frozen Korean traditional rice cakes (Sulgitteok and Garaetteok) were evaluated different conditions ($-20^{\circ}C$ and $-10^{\circ}C$) freezing (magnetic resonance quick freezing and air blast freezing) to study differences in quality characteristics. Methods: Experiments analyze Korean rice cakes for water content, water activity, color, textural properties, and sensory characteristics. Results: Moisture content showed high value at $-20^{\circ}C$ freezing regardless of freezing method. Water activity was higher at $-20^{\circ}C$ than $-10^{\circ}C$, and water activity higher magnetic resonance quick freezing than air blast freezing. The lightness values were higher $-20^{\circ}C$ freezing temperature compare to $-10^{\circ}C$ freezing temperature. Hardness and chewiness were the lowest $-20^{\circ}C$ magnetic resonance quick freezing. sensory evaluation both Sulgitteok and Garaetteok showed better overall acceptability at $-20^{\circ}C$ magnetic resonance quick freezing. Conclusion: Therefore, the $-20^{\circ}C$ magnetic resonance quick freezing method resulted in favorable textural properties and sensory characteristics.

• Journal of The Korean Society of Agricultural Engineers
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• v.54 no.5
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• pp.155-160
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• 2012

In this paper it was analyzed that the mechanical properties, the permeability and the freezing properties of SB-2 materials which are mainly used with the subbase materials. To this ends, a series of the physical test, the permeability test and the freezing test were carried out the samples mixed the small aggregate and the big aggregate from which was re-classified the SB-2. From the test results, it was analyzed the characteristics of permeability and the characteristics of freezing of the samples. And it was reviewed for SB-2 materials that the use of possibility for the freezing prevention layer material.

• Food Science of Animal Resources
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• v.35 no.1
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• pp.27-34
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• 2015

The ultrastructure in the beef muscle of the electro-magnetic resonance and air blast freezing during the frozen storage, and the changes in the quality characteristics after thawing were evaluated. The size of ice crystal was small and evenly formed in the initial freezing period, and it showed that the size was increased as the storage period was elapsed (p<0.05). The beef stored by the electro-magnetic resonance freezing showed the size of ice crystal with a lower rate of increase than the air blast freezing during the frozen storage. The thawing loss of beef stored by the electro-magnetic resonance freezing was significantly lower than the air blast freezing during frozen storage (p<0.05), and it showed that the thawing loss of the round was higher than the loin. Water holding capacity decreased as the storage period became longer while the electro-magnetic resonance freezing was higher than the air blast on 8 month (p<0.05). As a result of sensory evaluation, the beef stored by the electro-magnetic resonance freezing did not show the difference until 4 months, and it showed higher acceptability in comparison with the beef stored by the air blast freezing. Thus, it is considered that the freezing method has an effect on the change in the ultrastructure and quality characteristics of the beef.

• Journal of Advanced Marine Engineering and Technology
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• v.25 no.4
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• pp.825-832
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• 2001

This study was experimentally performed to investigate freezing behavior of sea water along horizontal cooled a circular tube with bubbly flow. The experiments were carried out for a variety of parameter, such as sea water velocity, air-bubble flow rate, and cooled-tube temperature. The shape of freezing layer, freezing rate and salinity of frozen layer were observed and measured. And the flow patterns around cooled tube were visualized using the PIV to analyze the relationship between the flow structure and the freezing characteristics. It was found that the experimental parameters gave a great influence on the freezing rate and the salinity of the frozen layer.

• Journal of The Korean Society of Agricultural Engineers
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• v.52 no.3
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• pp.89-95
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• 2010

There is the freezing method as one of the ground improvement methods for excavating an underground tunnel, and due to its improved reliability, recently construction cases of applying this method into sandy soil grounds as well as cohesive soil grounds of cities have been reported. But, applying the freezing method into cohesive soil grounds could bring concerns of the expansion of the whole ground and the settlements from thawing of ground. In this study, the deformation strength characteristics of cohesive soil which received freezing and thawing hysteresis were examined using the sample collected from the site of cohesive soil ground applied with the freezing method and its structural characteristics were analyzed using an electronic microscope. And, the test with cohesive soil reconstituted from cohesive soil which received freezing and thawing hysteresis was carried out and its result was analyzed comparatively. The result of this test showed that the structure of natural clay was significantly changed due to freezing and thawing hysteresis.

• Proceedings of the KSR Conference
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• 2002.05a
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• pp.264-270
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• 2002

The frost heaving pressure can be a problem for weakening of the railroadbed material. In this study, upon freezing a saturated soil in a closed-system from the top, a considerable pressure was developed. This pressure is induced as a result of a curved ice-water interface. This study was initiated to investigate the soils frost heaving expansion pressure and physical characteristics resulting from freezing and freezing-thawing cycle process. Weathered granite soils, sandy soil were used in the laboratory freezing test subjected to thermal gradients under closed-systems.

• Korean Journal of Medicinal Crop Science
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• v.26 no.1
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• pp.1-7
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• 2018

Background: Rehmanniae radix preparata (RRP) has been used as a traditional medicine and is one of the most important oriental herbal medicines. However, the physical characteristics of RRP are not suitable for use in industry. The present study was under-taken to determined the preparation method of RRP powder and the physicochemical characteristics of RRP powder by milling under different pre-freezing temperatures. Methods and Results: Moisture content, powder yield, particle size, bulk density, compressive stress, extraction yield, and 5-HMF content of PRR powders by milling with pre-freezing temperatures (-20, -40, -60, and $-80^{\circ}C$) were analyzed, and correlation among these factors was determined. Powder yield increased and particle size decreased in a pre-freezing temperature-dependent manner from -20 to $-60^{\circ}C$. The Hausner ratio increased from 1.186 to 1.225 with decreasing temperature from -20 to $-80^{\circ}C$, whereas compressive stress showed the opposite trend. Extraction yield and 5-HMF content were not significantly different between RRP powder. Significant correlations were observed among pre-freezing temperature and physical characteristics (e.g., yield, particle size, Hausner ratio, and compressive stress). Conclusions: These results suggest that the pre-freezing temperature is an important factor affecting the physical characteristics of PRR powder and applicable to the industrial production of RRP powder.

• Journal of Advanced Marine Engineering and Technology
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• v.22 no.5
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• pp.680-686
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• 1998

In the adoption of a desalination system the most important factor is the cost of fresh water pro-duction. In general LNG is stored in a tank as a liquid state below $-162^{\circ}C$ When it is serviced however the LNG absorbs energy from a heat source and it is transformed to a high pressure gaseous state. During this process a huge amount of cold energy accumulated in cooling LNG is wasted. This wasted cold energycan be utilized to produce fresh water by using a sea water freez-ing desalination system. in order to develop a sea water freezing desalination system and to estab-lish its design technique qualitative and quantitative data regarding the freezing behavior of sea water is required in advance. The goals of this study are to reveal the freezing mechanisms of sea water in a cooled circular tube to measure the freezing rate and to investigate the freezing heat-transfer characteristics. The experimental results provide a general understanding of sea water freezing behavior in a cooled circular tube.

• Journal of the Korean Applied Science and Technology
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• v.37 no.6
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• pp.1507-1516
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• 2020

This study analyzed the scenario for road freezing section by applying the road freezing evaluation algorithm. To apply road freezing algorithm, the influencing factors on road freezing were reviewed. Observation data from four points, Mokgam IC, Jeongneung tunnel, Seongsan bridge, and Yeomchang bridge were used for analysis. All observatories are installed on the expressway, and they are classified for the analysis of road freezing characteristics. When the difference between the road surface temperature and dew-point temperature of the road freezing evaluation algorithm was 3℃ or less, the section where road freezing occurred was checked. In addition, road freezing evaluation was derived through the change of the road surface condition and water film thickness of the freezing section.