• Journal of the Korean association of regional geographers
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• v.7 no.1
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• pp.97-106
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• 2001

There are a few interesting areas which show freezing during summer season in Korea, three of them are especially important. They are located at Milyang(Gyungnam province), Uisung and Chungsong(Gyungbook province). They are named Eoleumgol(ice-valley) or Binghyul(ice-cave). The purpose of this study is to clarify geomorphological and geological characteristics about the distribution areas of freezing during summer season in Korea in relation to previous works, which have been studied in hydrological or micro-climatological viewpoints. The main results are summarized as follows. 1) The main geomorphological and geological characteristics in the distribution areas of freezing during summer season (1) Thick debris accumulated slope within deep valley (2) North facing slope (3) The component debris of volcanic rock such as andesite or rhyolite 2) The ice-cave as a system that give rise to freezing phenomenon in summer season is closely related to talus slope. The ice-cave has thick accumulated debris and lots of vacant spaces within the rock deposits, some of vacant spaces are very big and connected with underground water system. 3) A partly freezing within underground water system is required freezing phenomenon in summer season. Judging from this point of view, two ideas are suggested; one is the evaporation theory, another is that the frozen condition in winter remains untill late summer.

• Journal of the Korean Recycled Construction Resources Institute
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• v.5 no.4
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• pp.421-426
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• 2017

In this paper, the effect of freezing-thawing action on the dynamic modulus and porosity was examined by ultrasonic pulse velocity (UPV) measurement. UPV was measured every 30 cycles during the freezing-thawing test, and dynamic modulus and porosity of cement mortar were calculated by relationship among UPV, porosity and dynamic modulus. Porosity analysis was also performed to compare with calculated porosity by mercury intrusion porosimetry (MIP). From the test, it was found that dynamic modulus of cement mortar was decreased 13% after 300 cycles. The calculated porosity was increased about 30% compared with the initial porosity before freezing-thawing action. The calculated porosity showed similar increase tendency with the porosity measured by MIP. So, it can be concluded that the porosity change of cementitious materials by freezing-thawing action can be predicted by UPV measurement.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.7
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• pp.1021-1028
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• 2017

Objective: The objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system. Methods: Lamb loins (M. longissimus lumborum, n = 25) were aged at $-1.5^{\circ}C$ for 0, 1, 2, 3, and 8 wk and then frozen for the remaining days (a total of 30 wk). The aged/frozen/thawed lamb loins were ground, and model sausages were formulated with 75% aged/frozen/thawed lamb loin, 25% water, 1.5% sodium chloride (NaCl) and 0.3% sodium tripolyphosphate. The pH and thaw/purge loss of aged/frozen/thawed lamb loins were evaluated, and protein functionality (protein solubility and emulsifying capacity), water-holding capacity and textural properties of model sausages were determined. Cooked model sausages were vacuum-packaged in a plastic bag and displayed under continuous fluorescent natural white light ($3^{\circ}C{\pm}1^{\circ}C$). Colour and lipid oxidation of the cooked model sausages were evaluated on 0 and 21 d of display storage. Results: Ageing prior to freezing had no impact on pH and purge/thaw loss of lamb loins and the colour of cooked sausages (p>0.05) made from the loins. Lamb loins aged for at least 3 wk prior to freezing numerically improved total and myofibrillar protein solubilities (p>0.05) and emulsion activity index (p = 0.009) of meat batter, but decreased cooking loss (p = 0.003) and lipid oxidation (p<0.05) of model sausages. Conclusion: This study suggests that post-mortem ageing of raw meat prior to freezing could improve water-holding capacity and lipid oxidative stability of sausage made from the meat.

• Journal of the Korean Geotechnical Society
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• v.28 no.3
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• pp.5-14
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• 2012

In the current design codes for anti-freezing layer, the thickness of anti-freezing layer is calculated by freezing depth against the temperature condition. Therefore, they have a tendency of over-design and uniform thickness without the considerations of thermal stability, bearing capacity and frost susceptibility of materials. So, it is essential for studying the appropriateness and bearing capacity of road foundation materials as well as their seasonal and mechanical properties to take an appropriate and reasonable design of the road structure system. In this paper, the freezing and bearing capacity characteristics of typical road foundation materials were evaluated in the large scale laboratory test. LFWD (light falling weight deflectometer) was used to determine the change of elastic modulus ($E_{LFWD}$) caused by to the frost heave and thaw. Furthermore, the influence of crushed natural aggregate on the freezing of the subgrade soil was studied to verify the function and effectiveness of the anti-freezing layer.

• Journal of Korean Tunnelling and Underground Space Association
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• v.16 no.5
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• pp.431-443
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• 2014

In this paper case studies of artificial ground freezing, which have not been applied in Korea, have been investigated for the water cut-off in a subsea tunnel under high water pressure and the most commonly used cooling mediums of brine and liquid nitrogen are examined. Since sea water with pressure has the lower freezing point than pure water, the lower temperature cooling medium is required in the application of subsea tunnel. Also, the cooling medium must have refrigeration safety and is able to reduce executing time. Brine freezing system can reuse cooling medium and is safer than liquid nitrogen freezing. But it takes more time to freeze ground and needs complex circulation plants. On the other hand, liquid nitrogen freezing system can't recycle cooling medium and may cause breathing problems or asphyxiation through oxygen deficiency. But, freezing with liquid nitrogen is fast and requires simple refrigeration equipment. Principal elements of design for ground freezing in subsea tunnel have been extracted and these elements are needed further research.

• Journal of the Korean Geosynthetics Society
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• v.12 no.2
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• pp.13-23
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• 2013

The Korean Peninsula is considered as a seasonal frozen area that is thawed in the spring and frozen in the winter. The influence of fines of the frost susceptibility of subgrade soils were established by laboratory freezing tests simulating closely the thermal conditions in the field. During the winter season, the climate is heavily influenced by the cold and dry continental high pressure. Because of siberian air mass, the temperature of January is $-6{\sim}-7^{\circ}C$ on average. This chilly weather generate the frost heaving by freezing the moisture of soil and damage potential of the geotechnical structure. In the freezing soil, the ice lenses increase the freeze portion of soil by absorbing the ground water with capillary action. However, the capillary characteristics differ from the sort of soil on the state of freezing condition. In this study, ten soil samples are prepared. The basic physical property tests were performed by following the Korean Industrial Standard and the soil specimens were classified by the Unified Soil Classification System (USCS). These classified soils are used to perform the laboratory opened systems freezing test in order to determine the frost heaving characteristics of soils such as unfrozen water content, heaving amount, and freezing depth.

• Food Engineering Progress
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• v.14 no.4
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• pp.328-334
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• 2010

Recently the enhancement and development of makgeolli processing to extend shelf life are constantly accomplished. However, the standardization to restrict microorganisms including cold chain system and sterilizing system has not been established yet. Therefore, the objective of this study was to investigate the storage stability of makgeolli using quick freezing (QF) and slow freezing (SF) storage methods. The storage period was 40 days. Every 10 days, the samples were taken from the quick and slow freezing storage chamber. And then the samples were put into a $10^{\circ}C$ refrigerator for 24 hr to thaw them. The final samples were evaluated for chemical experiments and microbial cell counts. As a result, reducing sugar content was dramatically increased after 10 days for all of the samples. In titratable acidity and color values case, these values did not significantly change by storage time. In case of lactic acid bacteria and yeasts for all the samples, there was a decreasing tendency with storage time. Especially, in case of lactic acid bacteria, the changes from the beginning microbial cell counts ($4.1{\times}10^7$ CFU/mL) for QF and SF after 20 days were $3.6{\times}10^6$ CFU/mL and $1.8{\times}10^4$ CFU/mL, respectively. This result showed that the freezing methods could restrict the microbial growth in makgeolli.

• International Journal of Highway Engineering
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• v.14 no.3
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• pp.25-32
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• 2012

The thickness of anti-freezing layer has been empirically determined using the frost depth obtained from the freezing index and has not been generally considered as a structural layer in pavement design procedure. In fact, the anti-freezing layer makes a role in structural layer and enables to reduce the total thickness of pavement system. The objective of this study is to develop the statistical regression model for evaluating the structural capacity of anti-freezing layer using Falling Weight Deflectormeter(FWD) test data in asphalt pavements. The FWD testing was conducted at the embankment, cutting, and boundary area of various test sections to estimate the structural capacity of anti-freezing layer in different foundation condition. It is observed from this testing that the center deflections of pavement structure with anti-freezing layer are smaller than those without anti-freezing layer ranging from 0.4 to 82.6%. To determine the variables of statistical model, the correlation study has been conducted between various FWD deflection indexes and the anti-freezing layer thickness. It is found that the ${\Delta}BDI$(%)(${\Delta}Basin$ Damage Index(%)) is highly correlated with anti-freezing layer thickness. The ${\Delta}BDI$(%) model were developed for evaluating structural capacity of anti-freezing layer using linear mixed-effect models.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.341-348
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• 2000

Effects of different types of sub-freezing methods on quality of raw pork loin, beef loin and tuna were studied. Storage tests were undertaken as follows; the three different types of sub-freezing methods, such as regular cold chamber at $-1^{\circ}C$, air-blast sub-freezing at $-5^{\circ}C$ and sharp-plate sub-freezing at $-5^{\circ}C$, were evaluated for extending freshness of samples. Pork loin packed with polyethylene-film showed no significant differences (P<0.05) in physico-chemical properties among the above sub-freezing methods. Air-blast sub-freezing methods revealed faster evaporation of moisture from samples. The same sub-freezing method also showed increased VBN values of pork loin and tuna samples. Regular cold chamber resulted in increased TBA values and K values of beef loin and tuna, respectively. It appeared that sharp-plate freezing system kept the food samples with the least loss of freshness among the above three sub-freezing methods. These results indicated that freshness of raw pork, beef and tuna could be significantly extended by the sharp-plate sub-freezing method.

• Journal of Advanced Marine Engineering and Technology
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• v.33 no.4
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• pp.443-450
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• 2009

This study has dealt with the ice making characteristics in a rectangular vessel cooled from below direction with experiment and numerical analysis. The experiment and numerical analysis were carried out under the following conditions which are the cooling wall temperatures of -5[$^{\circ}C$], -10[$^{\circ}C$], and -15[$^{\circ}C$]. The temperature profile of non-frozen layer was calculated by numerical analysis as the form of non-dimensional temperature. From this study, it is cleared that the existence of natural convection is clearly known. And also the non-dimensional freezing amount was derived from experimental result. This correlation equation will give a useful information to the designers of ice making system.