• 한국식품저장유통학회지
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• 제23권3호
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• pp.438-444
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• 2016

본 연구는 국내산 농산물의 안정적인 저온저장온도 결정을 위하여 동결점을 분석하고 품질에 따른 저장온도 설정에 대한 기초자료를 제공하고 과냉각 한계점 측정을 통하여 과냉각 저장 가능성을 모색하고자 수행되었다. 동결점 및 과냉각 한계온도를 분석하기 위하여 국내산 마늘, 오이, 대파, 고추, 참외, 메론, 복숭아, 자두 등의 국내산 농산물을 자체 제작한 송풍식 냉동기를 이용하여 완만 냉각시키면서 농산물 내부에 삽입된 온도센서를 이용하여 열방출을 측정하였다. 또한 일반 품질특성 인자들이 각 농산물 동결점에 미치는 영향을 분석하기 위하여 당도, 산도, 함수율 및 경도를 측정하였다. 열방출 최고점을 기준으로 판단한 농산물의(동결점/과냉각 한계점)은 마늘(-1.6/-$7.8^{\circ}C$), 대파(-0.5/-$3.7^{\circ}C$), 오이(-0.5/$3.3^{\circ}C$), 풋고추(-0.7/-$4.9^{\circ}C$), 포도(-1.6/-$5.7^{\circ}C$), 참외(-1.6/-$4.6^{\circ}C$), 메론(-1.3/-$2.8^{\circ}C$), 복숭아(-0.8/-$3.3^{\circ}C$), 방울토마토(-0.3/-$5.9^{\circ}C$), 자두(-1.1/-$4.2^{\circ}C$), 무(-0.3/-$0.8^{\circ}C$), 단감(-1.7/-$4.7^{\circ}C$), 사과(-1.5/-$3.2^{\circ}C$), 고구마(-1.5/-$3.7^{\circ}C$), 감귤(-0.8/-$4.7^{\circ}C$), 배(-1.5/-$4.2^{\circ}C$), 딸기(-0.9/-$3.4^{\circ}C$)이었다. 이러한 동결점은 각 농산물의 이화학적 특성분석에 비추어 볼 때 당 성분에 따른 동결점 내림 경향과 일치하여 당도분석을 통한 저장온도 설정 가능성을 제시하였다.

• 설비공학논문집
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• 제19권9호
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• pp.647-653
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• 2007

In dynamic ice storage system(DISS), ice slurry is formed not only from solution freezing by mechanical removing parts but also supercooled solution. However, in order to perform continuous ice formation in the system without mechanical moving parts, supercooled aqueous solution should be formed stable through cooling heat exchanger and be dissolved uniformly in storage tank. In previous study, the time of ice slurry increased as the pressure of the cooling heat exchanger(PHX) increased. In this study, a cooling experiment of an ethylene glycol 7mass% solution was performed with various inlet temperature of the PHX, which has constant brine inlet temperature of $-7^{\circ}C$. The temperature in the storage tank maintained to freezing point of the solution. At results, the time of ice slurry formation increased as the supercooling degree decreased and the cooling rate increased.

• Geomechanics and Engineering
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• 제31권6호
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• pp. 583-597
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• 2022

Frost heave can cause uneven ground uplift that may damage geo-infrastructure. To assist damage-prevention strategies, standard frost heave testing methods and frost susceptibility criteria have been established and used in various countries. ASTM International standard testing method is potentially the most useful standard, as abundant experimental data have been acquired through its use. ASTM International provides detailed recommendations, but the method is expensive and laborious because of the complex testing procedure requiring a freezing chamber. A simple frost heave testing method using a temperature-controllable cell has been proposed to overcome these difficulties, but it has not yet been established whether a temperature-controllable cell can adequately replace the ASTM International recommended apparatus. This paper reviews the applicability of the ASTM International testing method using the temperature-controllable cell. Freezing tests are compared using various soil mixtures with and without delivering blow to depress the freezing point (as recommended by ASTM International), and it is established that delivering blow does not affect heave rate, which is the key parameter in successful characterization of frost susceptibility. As the freezing temperature decreases, the duration of supercooling of pore water shortens or is eliminated; i.e., thermal shock with a sufficiently low freezing temperature can minimize or possibly eliminate supercooling.

• 설비공학논문집
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• 제4권3호
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• pp.175-182
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• 1992

Freezing of the binary solution ($H_2O-NaCl$) saturating a packed bed of spheres is investigated experimentally. The system is cooled through its top surface, and the bottom is maintained at a temperature above the liquidus. Experiments are performed on the hypolutectic side, and the cold wall temperature is lower than the eutectic point. The effects of initial mixture concentration, superheat and glass bead diameter on temperature and concentration distributions are investigated. Supercooling was observed only at early times of the freezing process for experiments with 5% initial salt concentration. Flow visualization experiments and mushy-liquid interface position observations revealed natural convection in the liquid region. Remelting phenomena was not observed at both the solid-mushy and mushy-liquid interfaces.

• 설비공학논문집
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• 제15권8호
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• pp.652-660
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• 2003

T-history method, measuring heat-of-fusion of phase change material (PCM) in sealed tubes, has the advantages of a simple experimental device and no requirements in sampling process. However, a degree of supercooling used in selecting the range of latent heat release and neglecting sensible heat during the phase change process can cause significant errors in determining the heat of fusion in the original method, which has been improved in order to predict better results by us. In the present study, the modified method was applied to a variety of PCM such as paraffin and lauric acid having very small or no supercooling with a satisfactory precision. Also the selection of inflection point and temperature measurement position was fumed out not to affect the accuracy of heat-of-fusion significantly. As a result, the method can provide an appropriate means to assess a new developed PCM by cycle test even if a very accurate value cannot be obtained.

• 한국응용곤충학회지
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• 제36권3호
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• pp.249-255
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• 1997

파밤나방(Spodoptera exigua(Hubner))은 아치사온도($5^{\circ}C$, 2시간)에 노출된 뒤에는 빙점이하의 저온에서 내한성이 증가하였으며 내한성 및 내한성유기는 집단별로 차이가 났다. 파밤나방의 내한성에 관한 생리현상을 분석하기 위해서 내한성이 다른 집단들의 내한성유기, 체내글리세롤 함량, 혈림프의 몰 삼투압 농도, 체내빙결점, 저온유기단백질을 분석하였다. 처리된 5령충은 혈림프의 삼트압 및 체내글리세롤 함량의 뚜렷한 증가를 보였다. 이들 상승효과는 서로 다른 집단간 차이를 보였다. 아치사온도에서 유기되는 저온유기단백질은 10~20 kD에서 특이적으로 발현되었으며 체내빙결점의 변화는 나타나지 않았다.

• 설비공학논문집
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• 제19권12호
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• pp.883-888
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• 2007

As a starting point of investigating what molecular dynamic simulations can reveal about the nature of atomic level of heating and cooling process, argon described by the LJ potential is considered. Stepwise heating and cooling of constant rates are simulated in the NPT (constant number, pressure and temperature) ensemble. Hysteresis is found due to the superheating and supercooling. Drastic change of volume and energy is involved with phase change, but the melting point can not be obtained by simply observing the changes of these quantities. Since liquid and solid phases can co-exist at the same temperature, Gibbs free energy should be calculated to find the temperature where the Gibbs free energy of liquid is equal to that of the solid since the equilibrium state is the state of minimum Gibbs free energy. The obtained melting temperature, $T^*=0.685$, is close to that of the experiment with only 2% error.

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2006년도 하계학술발표대회 논문집
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• pp.138-143
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• 2006

The peculiarity of ice slurry, such as liquidity, high heat transfer rate and easy storage can also find to supercooled type dynamic ice storage system(DISS) which is one of the DISS. However, in order to accomplish continuous ice formation in the system without mechanical moving parts, supercooled aqueous solutionshould be formed stable through cooling heat exchanger and be dissoluted in storage tank. In previous research, the time of ice slurry increased as the pressure of the cooling heat exchanger(PHX) increased. In this study, a cooling experiment of an ethylene glycol 7mass% solution was performed with various inlet temperature of the PHX, which has constant brine inlet temperature of $-7^{\circ}C$. The temperature in the storage tank maintained to freezing point of the solution. At results, the time of ice slurry formation increased as the supercooling degree decreased and the cooling rate increased.

• 한국식품저장유통학회지
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• 제14권5호
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• pp.469-473
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• 2007

비동결 파운드 케이크의 배합비를 반응표면분석법에 의해 여러 가지 동결방지제의 함량을 조절하여 결정하였다. 수분함량만이 동결방지제 함량과 선형관계를 나타내었으나, 다른 반응변수들은 quadratic모형으로 나타났다. 비동결 파운드 케이크에 제조시 함유되는 당류의 최적 배합비는 7736 : 0.0 : 20.4, 60.0 : 32.8 : 16.4, 70.8 : 11.2 : 19.6와 같이 3가지로 제시되었다. 최적배합비로 제조한 파운드 케이크의 냉동 시간은 기준 배합비로 만든 케이크보다 $45{\sim}27%$가 단축되었으며, 동결점은 $-20^{\circ}C$이하에서 나타났다. 동결방지제의 적절한 배합율을 적용하면 빙점강하에 의해 가공식품 냉동에 필요한 냉동 에너지 감소 효과를 얻으며 기존제품과 유사한 품질 특성을 구할 수 있음을 알았다.

• 한국응용곤충학회지
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• 제36권3호
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• pp.256-263
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• 1997

담배거세미나방(Spodoptera litura Fabricius)의 체내빙결점과 내한성이 검정되었다. 체내빙결점은 발육시기에 따라 다양했다. 알(약 -$27^{\circ}C$)이 가장 낮았고 용과 성충(약 $-18^{\circ}C$)이 다음이었으며 유충이 (-1$0^{\circ}C$~-$16^{\circ}C$) 가장 높은 온도를 기록했다. 유충의 체내빙결점은 유충의 영기가 진행함에 따라 상승했다. 각 발육단계의 치사저온온도는 각자의 체내빙결점보다 높았다. 알과 유충을 아치사온도에 미리 노출시킴으로서 치사온도에 대한 생존력을 높였다. 아치사온도는 또한 5령충의 혈림프 삼투압을 증가시켰으며 저온에 특이적인 단백질들(20과 27kD)을 발현하게 했다. 이상의 결과는 이 해충이 동결감수성 곤충류에 속함을 나타낸다.