• Journal of the Korea Concrete Institute
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• v.17 no.5 s.89
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• pp.857-868
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• 2005

This paper deals with the accumulated damage in concrete structures due to the cyclic freeze-thaw as an environmental load. The cyclic ice body nucleation and growth processes in porous systems are affected by the thermo-physical and mass transport properties, and gradients of temperature and chemical potentials. Furthermore, the diffusivity of deicing chemicals shows significantly higher value under cyclic freeze-thaw conditions. Consequently, the disintegration of concrete structures is aggravated at marine environments, higher altitudes, and northern areas. However, the properties of cyclic freeze-thaw with crack growth and diffusion of chloride ion effects are hard to be identified in tests, and there has been no analytic model for the combined degradations. The main objective is to determine the driving force and evaluate the reduced strength and stiffness by freeze-thaw. For the development of computational model of those coupled deterioration, micro-pore structure characterization, pore pressure based on the thermodynamic equilibrium, time and temperature dependent super-cooling with or without deicing salts, nonlinear-fracture constitutive relation for the evaluation of internal damage, and the effect of entrained air pores (EA) has been modeled numerically. As a result, the amount of ice volume with temperature dependent surface tensions, freezing pressure and resulting deformations, and cycle and temperature dependent pore volume has been calculated and compared with available test results. The developed computational program can be combined with DuCOM, which can calculate the early aged strength, heat of hydration, micro-pore volume, shrinkage, transportation of free water in concrete. Therefore, the developed model can be applied to evaluate those various practical degradation cases as well.

• Proceedings of the Korean Geotechical Society Conference
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• 2006.03a
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• pp.1195-1203
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• 2006

Water that is treated by passing through a magnetic field of certain strength is called Magnetic Field Treated Water(MFTW). Previous research indicate that use of MFTW can save 5% of cement dosage, decrease bleeding of concrete, and improve resistance to freezing. The reason why MFTW can improve characteristics of concrete can be explained by the molecular structure of water. Magnetic force can break apart water clusters into single molecules or smaller ones, therefore, the activity of water is improved. While hydration of cement particles is in progress, the MFTW can penetrate the core region of cement particles more easily. Hence, hydration takes place more efficiently which in turn improves concrete compressive strength. Test results demonstrate that the compressive strength of the sodium silicate cement grout homogel increases by approximately 20 - 50% by using the MFTW.

• The Korean Journal of Air & Space Law and Policy
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• v.21 no.2
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• pp.207-230
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• 2006

It should be noted that current rules and provisions of the law, such as the act of military air base and the act of the construction, do not provide a fairly good solution regarding the conflict between the company and the air force. The act of military air base does not have the jurisdiction on the matters occurring outside the edge of the flight safety zone. Freezing measure about the construction permit is not suitable for this case. A sort of policy or revision of the law will be needed to foster the transaction between parties in question which may be useful for enhancing overall efficiency.

• Journal of the Korean GEO-environmental Society
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• v.14 no.12
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• pp.23-30
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• 2013

Bearing capacity of pile is governed by only skin friction in frozen ground condition, while it is generally governed both by skin friction and end bearing capacity in typically unfrozen ground condition. Skin friction force, which arises from the interaction between pile and frozen soils, is defined as adfreeze bond strength, and adfreeze bond strength is one of the most important key parameters for design of pile in frozen soils. Many studies have been carried out in order to analyze adfreeze bond strength characteristics over the last fifty years. However, many studies for adfreeze bond strength have been conducted with limited circumstances, since adfreeze bond strength is sensitively affected by various influence factors such as intrinsic material properties, pile surface roughness, and externally imposed testing conditions. In this study, direct shear test is carried out inside of large-scaled freezing chamber in order to analyze the adfreeze bond strength characteristics with varying freezing temperature and normal stress. Also, the relationship between adfreeze bond strength and shear strength of the frozen soil obtained from previous study was analyzed. The coefficient of adfreeze bond strength was evaluated in order to predict adfreeze bond strength based on shear strength, and coefficients suggested from this and previous studies were compared.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.6
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• pp.903-911
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• 2008

The effects of salt and bicarbonate solution on overall meat quality in beef biceps femoris muscle were investigated with the application of chilling and freezing conditions. Muscles were injected to a target of 120% of original meat weight with a solution containing 1.2 M sodium chloride, 0.25 M sodium bicarbonate and 0.1% ascorbic acid (pH 7.2). Half of the meat samples, considered as chill treatment and chill control, were stored at $4^{\circ}C$ up to five days; while the other half, frozen treatment and frozen control, were kept in a freezer at $-20^{\circ}C$ for seven days. Compared with untreated control, treated meats had higher water holding capacity (p<0.05), lower drip loss (p<0.05) and lower shear force (p<0.07) with higher overall acceptability (p<0.05) in sensory evaluation. Morphological observations demonstrated smooth and gummy meat surface due to the solubilization of myofibrillar proteins and the distortion of connective tissue in treated raw meats; and in the case of cooked meat, treatment caused the fragmentation of myofibrils, which might be responsible for a lower shear value in salt-bicarbonate treated beef biceps femoris muscle.

• Geotechnical Engineering
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• v.9 no.2
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• pp.15-26
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• 1993

Frost heave on foundation(or ice jacking) is defined that foundation is uplifted by heav- ing force exerted around foundation from freezing of soils. This phenominon is often occurred in the light -weight structure e.g, small building, electro - telegraph pole, street light, pipe line, budge and reference point of survey. Frost heave is the most important factor in design of foundation of structure and the key issue in understanding mechanism of foundation in permafrost area. In this study is reviewed the state of the art on the analysis method of frost heave in USSR and is suggested the design method of benchmark pile. On the basis of above results, this study suggests a design chart able to do esign simply the benchmark pile in Yakutsk region.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.1
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• pp.113-119
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• 2006

The physicochemical properties and sensory characteristics for the neck, belly and ham of crossbred pigs SW90 (slaughter weight $90\sim100\;kg$) and SW110(slaughter weight $110\sim120\;kg$) were evaluated to investigate their quality. The water holding capacity, freezing loss, thawing loss, pan boiling loss and water boiling loss were not significantly different between SW90 and SW110, but the thawing loss and water boiling loss of belly were higher than those of other parts(p<0.05). The surface color was not affect by slaughter weight, but the L* value of belly was higher than that of the other parts and a* value was lower than that of the neck and ham(p<0.05). The mechanical texture was not affect by slaughter weight, the hardness of belly was lower than that of the neck and ham, but the springiness, cohesiveness, gumminess, chewiness and shear force of neck and ham were lower than those of belly(p<0.05). The pH, VBN content and TBARS value was not significantly different by slaughter weight. The taste, aroma, texture, juiciness and palatability of SW110 were higher than those of SW90, and the sensory characteristics of belly were higher than those of neck and ham, but their difference was not significant.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.227-233
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• 2007

The purpose of this research was to study the effects of the feeding of dietary citrus byproducts on the physicochemical properties and palatability of Hanwoo rump (HR). The samples for experimental samples consisted of the HR not fed without citrus byproducts pulp (CBP-0) and the HR rump fed with citrus byproducts pulp during the fattening period (CBP-1). The control (CBP-0) HR rump was fed by general practical feeding (roughages and concentrates were fed separately), while the CBP-1 was fed in the same manners as CBP-0 until 17 months but with citrus byproducts then fed fer the next 10 months. There were no significant differences in the $L^*$ (tightness), $a^*$ (redness) and $b^*$ (yellowness) of the HR between the CBP-0 and CBP-1 fed groups. There were no significant differences in the pH, VBN content and EDA between the samples, but the TBARS value of the CBP-1 fed group was lower than that of the CBP-0 fed group (p<0.05). There were no significant differences in the water holding capacity, freezing loss, thawing loss, boiling and roasting logs between the CBP-0 and CBP-1 fed groups. There were no significant differences in the hardness, cohesiveness, chewiness and shear force between the samples, but the springiness of the CBP-1 fed group was higher than that of the CBP-0 fed group (p<0.05). There were no significant differences in the sensory scores for the roasted beef between the CBP-0 and CBP-1 fed groups. There were no significant differences in the taste, flavor, juiciness and palatability of roasted beef the between samples, but the tenderness of the CBP-1 fed group was superior to that of the CBP-0 fed group.

• Food Engineering Progress
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• v.21 no.4
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• pp.332-340
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• 2017

This study investigated the changes in the physicochemical properties of soybean sprout, radish, and pork loin during frozen Bibimbab production. The qualities of soybean sprout were affected by the blanching, thawing, and cooking processes, with the blanching process particularly regarded as an important process to attribute the overall quality of the soybean sprouts in the final product. High weight loss of radish was found in the thawing and cooking processes, while the weight loss was relatively lower than that of soybean sprout. However, mixing with hot rice can be attributed for the steep decrease in shear force of the radish. For pork meat, normally thermal treatment such as mixing with hot rice and cooking manifested quality deterioration. Based on the results, mixing process appeared to be the most important process which affected the final quality of the materials. To improve the quality of final frozen Bibimbab, therefore, it was recommended to freeze the food ingredient separately from rice prior to packaging, which warranted the follow up exploration.

• Journal of the Korea Institute of Building Construction
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• v.22 no.6
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• pp.597-606
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• 2022

This paper examined the effect of water repellent type and addition among various factors on the deicing performance of cement mortar surface according to incorporation. As a result, the compressive strength of the water repellentcement mortar compared to the cement mortar, and the compressive strength of the oligomer-based water repellent mortar was higher than that of the monomer-based water repellent. The contact angle of the water-repellent mortar was increased compared to the additive mortar, and the oligomer water-repellent agent compared to the monomer-based water-repellent. As a result of measuring the ice formation time of cement mortar due to the mixing of the water repellent, the ice formation was delayed until 25 minutes for mortar to which the water repellent was added. the measurement of the ice attachment load mortar without water repellent with water repellentwhen the water repellent was added to mortar, deicing performance was increased.