• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.984-989
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• 1995

The concentration-efficiencyh of blue dextran solution in the progressive freeze-concentration was related to the freezing conditions such as the freezing speed and the stirring speed in the solution phase. From the theoreticla balance equation of heat and mass transfer at freezing front, the relationship between the freezing conditions and the ice structure at freezing front was drived. A high freeze-concentration efficiency was obtained under the operating conditions represented by a low speed of freezing and a high speed of stirring. The operating conditions were related to a smooth solid-liquid interface and these results were well explained by the theoretical equation. Effect of the solute component size on the concentration efficiency in the progressive freezeconcentration was also tested. The concentration efficiency of latex particles showed a lower value than that of blue dextran, however, its difference was insignificant.

• 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).

• Food Science and Biotechnology
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• v.18 no.2
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• pp.330-335
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• 2009

The principal objective of this study was to investigate changes in ice dendrite size during the freezing of tuna, in order to formulate a mathematical model of ice dendrite size. The tuna was frozen via a uni-directional heat transfer. Thermogram analysis allowed us to determine the position of the freezing front versus time, which is referred to as the freezing front rate. The morphology of the ice dendrites was assessed via scanning electron microscopy after freeze-drying, and the retained pore size was measured as ice dendrites. We noted that the mean size of ice dendrites increased with the distance to the cooling plate; however, it decreased with reductions in the cooling rate and the cooling temperature. In addition, shorter durations of the freeze-drying process decreased the freezing front rate, resulting in a larger size of the ice dendrite pores that operate as water vapor sublimation channels. According to our results, we could derive a linear regression as an empirical mathematical model equation between the ice dendrite size and the inverse of the freezing front rate.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.312-318
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• 2008

The objective of this study was to investigate the changes in ice dendrite size during freezing process in gelatin matrix as a model food system in order to provide mathematical relation between freezing condition and ice dendrite size. Gelatin gel as a model matrix was frozen in unidirectional Neumann's type of heat transfer. The thermograms' analysis allowed to determine the freezing temperature of the sample, the position of the freezing front versus time, and thus, freezing front rate. The morphology of ice dendrites was observed by scanning electron microscopy after freeze-drying. We observed that the means size of ice dendrite increased with the distance to the cooling plate; however, it decreased with the cooling rate and the cooling temperature. In addition, the shorter durations of the freeze-drying process was shorter decreeing the decreased the freezing front rate, resulted in their resulting in a larger pore size of the ice dendrite pores for the sublimation channel of that operate as water vapor sublimation channels. From these results, we could derive a linear regression as an empirical mathematical model equation between the ice dendrite size and the inverse of freezing front rate.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.19 no.1
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• pp.114-120
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• 2020

In this study, the process of freezing around two consecutively arranged channel tubes used for evaporator heat exchange was numerically investigated. Numerical results confirmed that the vortex occurred between the front channel and the rear channel and also that the vortex occurred due to the rapid change of the channel at the rear of the rear channel. These vortices were found to play a role in reducing the ice layer to some extent by the growth of the ice layer at the front and rear of the channel tube. The freezing layer showed a tendency to gradually increase as it passed through the channel pipe. As the wall temperature in the channel pipe decreased, the thickness of the freezing layer increased. As the flow rate of water slowed, the thickness of the freezing layer became thicker. In particular, in the case of a slow flow rate of 0.03 m/s, the freezing layers of the front channel pipe and the rear channel pipe were connected to each other. The narrower the channel, the thinner the freezing layer was in both the front and rear channel tubes. It is found that these thin freezing layers are caused by the low thickness of the temperature boundary layer formed around the channel tube.

• Journal of Advanced Marine Engineering and Technology
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• v.20 no.3
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• pp.162-170
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• 1996

A numerical study on the Stefan problem occurred in cryosurgery is performed. Crank-Nicholson type finite difference algorithm based on the enthaly method is adapted to solve the phase change problem in this study. As it is a moving boundary problem, special emphasis is put on the estimation of the freezing front location. Two cases selected here are freezings of human tissue by disk type cryoprobe and by hemispherical one. In both cases, the heat flows are considered to be one dimensional. The calculated results using enthalpy method are compared with those using the program TRUMP and with Neumann's solution. These results agree guite well with each other. While it is pretty difficult to get accurate freezing front location by TRUMP due to the so- called "phase change knee" occured during the phase change, the algorithm based on the enthalpy method is proved to be very powerful to cope with this kind of problem.f problem.

• Journal of the Korean Geotechnical Society
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• v.15 no.6
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• pp.297-306
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• 1999

In this research, the frost heave mechanism of the weathered tuff soil sampled from the area tying between Ulanbator and Beijing was studied. The frost heave tests were carried maintaining the constant temperature at both upper$(+5^{\circ}C)\; and\; lower(-5^{\circ}C)$ ends of the sample. Here, main emphasis is given on variation of the freezing point depression with the variation of applied overburden pressure. The expansion of ice lens and migration of the pore water towards freezing front were observed in the test. It was found that with the increase in overburden pressure there is decrease in heave rate and increase in the absolute value of a segregation-freezing temperature. Hence the equation between segregation-freezing temperature and overburden pressure could be suggested. Also the water content of the samples at the frozen side was shown to be higher than those at the unfrozen side. Similarly, the water at warmer part of the frozen tuff was found much higher than that of the cooler part.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.3 no.5
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• pp.386-394
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• 1991

Freezing of saturated porous media contained in a rectangular cavity has been studied experimentally. Water and different diameter glass beads consitituted the liquid and porous media. Solidification front shape, the effects of bead diameter and initial liquid temperature was investigated. When the hot wall temperature was below $4^{\circ}C$, the freezing rate was higher at the top than at the bottom due to the density inversion, but with increasing the hot wall temperature the freezing rate at the top was effected by the liquid temperature and was lower than at the bottom. With increasing the bead diameter, the difference of freezing rate between top and bottom was increased and depends on thermal conductivity. When the liquid temperature was low in the beginning, the freezing rate was high, but with increasing the time almost the same with those of high temperature liquid.

• Journal of Environmental Science International
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• v.26 no.7
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• pp.827-836
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• 2017

Freezing rain is a phenomenon when precipitation falls as a liquid rain drop, but freezes when it comes into contact with surfaces or objects. In this study, we investigated the predictability of freezing rain and its characteristics, which are strongly related with the occurrence of black ice using synoptic scale meteorological observation data. Two different cases occurred at 2012 were analyzed and in the presented cases, freezing rain often occurs in the low-level low pressure with the warm front. The warm front due to the lower cyclone make suitable environment in which snow falling from the upper layer can change into supercooled water. The $0^{\circ}C$ temperature line to generate supercooling water is located at an altitude of 850 hPa in the vertical temperature distribution. And the ground temperature remained below zero, as is commonly known as a condition for black ice formation. It is confirmed that the formation rate of freezing rain is higher when the thickness after 1000-850 hPa is 1290-1310 m and the thickness of 850-700 hPa layer is larger than 1540 m in both cases. It can also be used to predict and estimate the generation of freezing rain by detecting and analyzing bright bands in radar observation.

• 한국연소학회:학술대회논문집
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• 2005.10a
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• pp.20-27
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• 2005

I consider the structure of steady wave system which is admitted by the continuum equations for materials that undergo phase transformations with exothermic chemical reaction. In particular, the dynamic phase front structures between liquid and gas phases, and solid and liquid phases are computationally investigated. Based on the one-dimensional continuum shock structure analysis, the present approach can estimate the nano-width of waves that are present in combustion. For illustration purpose, n-heptane is used in the evaporation and condensation analysis and HMX is used in the melting and freezing analysis of energetic materials of interest. On-going effort includes extension of this idea to include broad range of liquid and solid fuels, such as rocket propellants.