• Applied Chemistry for Engineering
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• v.1 no.1
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• pp.23-29
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• 1990

The effect of a rapid freeze pretreatment of organic ion exchange resins on their grinding properties was studied. It was found that the structure of ion exchange resins was defected by freezing pressure formed in the process of rapid freezing. The defected resins didn't recover their own structure after thawing and those could be easy to be broken at room temperature by small force. Therefore, organic ion exchange resins could be ground readily at room temperature after rapid-freezing the fully swelled resins using by solid carbon dioxide, or liquid nitrogen. The rapid freeze pretreatment of cation exchange resins was very effective on grinding in particular. However, the effect of the pretreatment of anion exchange resins on grinding was less than that of cation exchange resins. In case of anion exchange resins, the ionic form of affected the grindability remarkably.

• Journal of the Korean institute of surface engineering
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• v.54 no.5
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• pp.222-229
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• 2021

Icing causes various serious problems, where water vapor or water droplets adhere at cold conditions. Therefore, understanding of ice adhesion on solid surface and technology to reduce de-icing force are essential for surface finishing of metallic materials used in extreme environments and aircrafts. In this study, we controlled wettability of aluminum alloy using anodic oxidation, hydrophobic coating and lubricant-impregnation. In addition, surface porosity of anodized oxide layer was controlled to realize superhydrophilicity and superhydrophobicity. Then, de-icing force on these surfaces with a wide range of wettability and mobility of water was measured. The results show that the enhanced wettability of hydrophilic surface causes strong adhesion of ice. The hydrophobic coating on the nanoporous anodic oxide layer reduces the adhesion of ice, but the volume expansion of water during the freezing diminishes the effect. The lubricant-impregnated surface shows an extremely low adhesion of ice, since the lubricant inhibits the direct contact between ice and solid surface.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.7 no.3
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• pp.382-395
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• 1995

A numerical study has been performed on flow characteristics in a domestic refrigerator whose size is $540mm{\times}1,530mm{\times}680mm$, considering existence of a fan and evaporator. The flow field has been simulated with the low Reynolds number $k-\bar{\varepsilon}$ turbulent model and SIMPLE algorithm based on the finite volume method. The region of fan which makes driving force for cold air distribution was modeled as a region in which momentum sources are generated uniformly. The concept of the distributed pressure resistance was applied to describe the momentum loss from evaporator. The result showed that the rate of cold air distribution into freezing room and cold storage room was almost 7 : 3.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.5
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• pp.738-744
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• 2008

In most developing countries consumers purchase retail cuts from hot carcasses and prepare traditional meat products as per their convenience and requirements. In this study, effects of different post mortem handling practices on quality of meat curry from culled sheep meat have been studied. After slaughter, leg cuts were subjected to nine commonly prevalent handling conditions in India viz. deboning (boning out) and cooking within 2-3 h (1), deboning immediately and cooking after 5-6 h (2), deboning after 5-6 h and cooking (3), deboning immediately, storage at $4^{\circ}C$ for 24 h and cooking (4), chilling for 24 h at $4^{\circ}C$, deboning and cooking (5), deboning after 5-6 h, storage for 24 h at $4^{\circ}C$, and cooking (6), deboning after 5-6 h, storage for 48 h at 4??C and cooking (7), deboning after 5-6 h, freezing and cooking (8), deboning after 5-6 h, storage for 24 h at $4^{\circ}C$, freezing and cooking (9). Significant differences were observed in pH, water-holding capacity, cooking loss and shear force values. Sensory scores were significantly higher in conditions (1), (5) and (9), and significantly lower in conditions (4) and (6). From the results, it was concluded that, to have the best quality product, meat should be cooked either immediately after slaughter or should be deboned just before cooking. Storage of deboned meat at refrigerated temperature must be avoided.

• Journal of the Korean Geotechnical Society
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• v.36 no.8
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• pp.49-60
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• 2020

A fully coupled thermo-hydro-mechanical model is established to evaluate frost heave behaviour of saturated frost-susceptible soils. The method is based on mass conservation, energy conservation, and force equilibrium equations, which are fully coupled with each other. These equations consider various physical phenomena during one-dimensional soil freezing such as latent heat of phase change, thermal conductivity changes, pore water migration, and the accompanying mechanical deformation. Using the thermo-hydro-mechanical model, a sensitivity analysis study is conducted to examine the effects of the geotechnical parameters and external conditions on the amount of frost heave and frost heaving rate. According to the results of the sensitivity analysis, initial void ratio significantly affects each objective as an individual parameter, whereas soil particle thermal conductivity and temperature gradient affect frost heave behaviour to a greater degree when applied simultaneously. The factors considered in this study are the main factors affecting the frost heaving amount and rate, which may be used to determine the frostbite sensitivity of a new sample.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.37 no.1
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• pp.19-28
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• 2017

In this paper, detailed safety inspection reports on the 915 expressway bridges which had been published from 1996 to 2010 are collected and condition of these bridges are analyzed. Damages are categorized into 'damage by defect', 'damage by physical force', and 'damage by deterioration' and the concept of damage possession rate is introduced to investigate the occurrence time and the characteristics of damages. Based on the top 10 damage patterns of expressway bridges and the deterioration characteristics of heavy snow and freezing cold area, reasonable improvement direction of inspection activity is suggested. From this study, it is known that improvement of inspection regularization during construction or at completion stage of bridges is needed. Since the deterioration progress of the heavy snow and freezing cold area is faster than that of general area, environmental characteristics should be considered in inspection activity. The results of present study can be widely used for improvement of inspection activity of expressway bridges.

• Korean Journal of Food Science and Technology
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• v.48 no.6
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• pp.536-541
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• 2016

The purpose of this study was to evaluate changes in the quality characteristics of mackerel fish fillet under freezing storage conditions. The changes in product quality were determined by measuring pH, volatile basic nitrogen (VBN); thiobarbituric acid (TBA), lightness ($L^*$), redness ($a^*$), yellowness ($b^*$) values, shearing force, and microbiological evaluation (Total Plate Count, TPC) during 21 days of storage at -20, -5, and $-1^{\circ}C$, and their shelf-lives were established. TPC as an effective quality indicator was used to estimate the shelf-life via linear regression analysis. The TPC increased steadily with increasing storage periods at every temperature (p<0.05) and showed a significant relationship with temperature at $-1^{\circ}C$ (r=0.949), $-5^{\circ}C$ (r=0.919), and $-20^{\circ}C$ (r=0.905). Therefore, based on TPC, the shelf life of the mackerel fillet was noted to be 32 days when stored at $-1^{\circ}C$, more than 51 days when stored at $-5^{\circ}C$, and about 2 months when stored at $-20^{\circ}C$.

• Korean Journal of Poultry Science
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• v.23 no.4
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• pp.193-201
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• 1996

This experiment was carried out to find out the effect of packing methods on physico-chemical properties of breast and thigh meats in chicken, which was dried by air spray chilling method. The chicken carcass was cut into breast and thigh muscles, which were either vacuum packed or atmosphere packed, and stored at -2O˚C for 1, 4, 8, 12 and 16 wk after quick freezing at -45˚C for 35 min. The pH values of atmosphere-packed breast meat and vacuum-packed breast meat after one wk of storage were higher than those of atmosphere-packed thigh meat and vacuum-packed thigh meat(P< .05). The pH values increased as storage period extended, but no significant difference was detected between two packing method(vacuum vs. atmosphere). Total moisture contents of breast meats after one wk of storage were higher than those of thigh meats. The total moisture contents decreased slowly as storage period extended, but no significant difference was detected between two packing method(vacuum vs. atmosphere). The shear force value of thigh meat was higher than that of breast meat. The shear force values of both meats decreased as storage period extended, regardless of packing method. The water soluble protein extractability of thigh meats was higher than that of breast meat, and the water soluble protein extractability of all treatments decreased until 8 wk after storage, but increased gradually after 8 wk of storage period. The salt soluble protein extractability of breast meat was higher than that of thigh meat, and the salt soluble protein extractability of all treatments decreased as storage period extended. With regard to the packing method, the vacuum packing showed higher value than that of atmosphere packing method until 8 wk of storage. Total lipid contents of atmosphere- and vacuum-packed thigh meats at 1 wk of storage were higher than those of breast meats, and the total lipid contents of all of treatments decreased as storage period extended. However, no significant difference was detected between two packing methods. The fatty acid contents of breast and thigh meats were in order of o1eic(33,5~42.4), palmitic(19.7~30.8) and linoleic acid(10.8~17.4).

• International Journal of Highway Engineering
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• v.11 no.2
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• pp.133-139
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• 2009

Joints on concrete road prevent failure and crack securing the moderate space when concrete slab expands and contracts as a function of varying temperature throughout all seasons. Filling joint sealants in joints can prevent the interruption of slab movement and failure due to the infiltration of alien substances, and also can prevent crack caused by freezing and thawing and Dowel bar corrosion resulted from water - rainfall and snowfall infiltration through the inside the pavement. They lead to the improvement of the commonality of road. This paper evaluates physical strength, weatherability and deicer resistance of a two-year aged sample from joint on concrete road and its virgin sample. It was found that there are significant differences in aspects of weatherability and adhesive force between the tested sample and silicon materials.

• Food Science of Animal Resources
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• v.34 no.1
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• pp.115-121
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• 2014

This study explored the effects of water or brine (2% NaCl, w/v) immersion thawing combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork. Ultrasound treatment of pork was conducted in two cold media (at $4^{\circ}C$), water and 2% (w/v) brine, respectively. Because the ultrasound treatment caused temperature increase in the media from $4^{\circ}C$ to $16^{\circ}C$, the qualities of pork thawed by ultrasound were compared with those thawed by immersion either in water or brine where the temperature was being maintained at either $4^{\circ}C$ (low temperature control) or $17^{\circ}C$ (high temperature control). The ultrasound treatment resulted in rapid thawing of pork where the thawing rate was similar to those thawed in the $17^{\circ}C$ media. For quality characteristics, ultrasound-treated pork in brine had an advantage of less cooking losses when comparing to the control. In particular, ultrasound treatment in brine exhibited the lowest shear force (or highest tenderness) among the freezing/thawing treatments. Although the ultrasound processing in brine caused discoloration of the pork, this thawing technique had potential to be applied as a commercial thawing technology for frozen foods.