• Journal of the Korea Concrete Institute
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• v.12 no.4
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• pp.41-48
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• 2000

This study is to investigate for the frost resistance of high-strength concrete using finely ground granulated blast-furnace slag with experimental parameters, such as water/binder ratio, replacement proportion of granulated blast-furnace slag, air content and methods of curing. The high-strength concrete using granulated blast-furnace slag is effective to resist frost and decrease scaling. The more increasable replacement proportion of granulated blast-furnace slag is, the better the effect is. The high-strength concrete using granulated blast-furnace slag needs hydrating adequately to prevent deterioration by drying in the early curing period. The micro structure of high-strength concrete, increased to the pore number with diameter of 0.03~0.1mm, is changed by using granulated blast-furnace slag, but is presented differently according to water/binder ration and replacement proportion of granulated blast-furnace slag.

• 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 the Korea Institute of Building Construction
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• v.3 no.2
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• pp.129-134
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• 2003

In this research, we used fly-ash and blast-furnace slag as substitute material of cement and fine aggregate, and we, through experiments, researched and analyzed the features of high-flowable concrete added high efficiency AE water reduction agent. The results are below. 1. Liquefaction generally presented high-slump flow value; on the other hand, partial segregation was observed in case of mixing proportion with 65 cm slump flow and above. This segregation was partially improved in accordance with mixing admixture. 2. Compressive strength according to mixing admixture and increasing mixing ratio of fly-ash were subject to be declined when it was initially cast-in, but its gap was improved when time was fully passed. 3. After mixing blast-furnace slag and fly-ash as substitute material, the result showed that the modulus of elasticity against freezing & melting was improved according to mixing blast-furnace slag and also increased in accordance with increasing pulverulent-body volume. 4. According to increasing the mixing volume of fly-ash, the durability factor was deteriorated because compressive strength became lower as well as air content was decreased when it was initially case-in. 5. The minimum air content to secure durability was 3.7%, for that reason, we had better secure admixture such as air entraining agent when cast-in high-flowable concrete.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.230-238
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• 2016

This study examined the effects of freezing and thawing conditions on quality of Hanwoo bottom round. The beef samples were frozen by air blast freezing at $-20^{\circ}C$ or ethanol immersion freezing at $-70^{\circ}C$ and then stored at $-20^{\circ}C$ for 10 days. After 10 days of storage, the frozen samples were thawed with air blast thawing at $4^{\circ}C$ or water immersion thawing at $4^{\circ}C$ and subjected to subsequent analyses of drip loss, water holding capacity, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), total aerobic bacteria, and microstructure. Drip loss significantly increased in samples treated with air blast freezing compared to ethanol immersion freezing, whereas freezing and thawing processes had no significant impact on water holding capacity of the samples. Thawing conditions had a much stronger influence on the TBARS and VBN of the samples than freezing conditions. There was no significant difference in the population of total aerobic bacteria among the four samples subjected to one freeze-thaw cycle. In addition, to analyze the effects of freeze-thaw cycle on the quality of beef, three freeze-thaw cycles were performed during storage. Multiple freeze-thaw cycles increased drip loss, TBARS, and VBN and decreased water holding capacity, accelerating microstructural damage. These data indicate that Hanwoo bottom round can be rapidly frozen and thawed by using ethanol immersion freezing and water immersion thawing methods with minimal impact on meat quality.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.9-14
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• 1997

The effect of freezing, thawing and blanching on the change of extractable pigment content of purple sweet potato (PSP) was investigated. Freezing at $-5^{\circ}C$ was more effective than freezing at $-20^{\circ}C\;or\;-40^{\circ}C$, and rapid thawing methods such as microwave heating or hat air blast heating were effective than slow thawing methods such as thawing at $4^{\circ}C\;or\;20^{\circ}C$. Inactivation of enzymes, which cause pigment destruction during thawing, by blanching before freezing was necessary to obtain the highest possible amount of extractable pigment from PSP. Microwave blanching for $3{\sim}4$ min or hot air blanching for $10{\sim}15$ min were effective in extracting pigment from PSP.

• Journal of the Korea institute for structural maintenance and inspection
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• v.19 no.4
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• pp.67-74
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• 2015

In this study, effects of micropores on the freezing-thawing resistance of high volume slag concrete are reviewed. Concrete was made with slag which contains the ground granulated blast furnace slag(GGBS) and the pig iron preliminary treatment slag(PS) by replacing 0, 40, 70 %, then compressive strength, freezing-thawing resistance, micropores were reviewed. Also, specified design strength, target air contents were set. Deterioration was induced by using 14-day-age specimen which has low compressive strength for evaluating deterioration by freeze-thawing action. As results of the experiment, despite of specified design strength which has been set similarly and ensured target air contents, the pore size distribution of the concrete showed different results. Micropores in GGBS70 specimen have small amount of water which is likely to freeze because there is small amount of pore volume of 10~100 nm size at 0 cycle which has not been influenced by freezing-thawing. For these reasons, it was confirmed that the freezing-thawing resistance performance of GGBS70 is significantly superior than other specimens because relatively small expansion pressure is generated compared to the other specimens.

• Journal of Food Hygiene and Safety
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• v.31 no.1
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• pp.42-50
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• 2016

The effects of freezing and thawing conditions on microbiological quality and microstructure change of inoculated (Listeria monocytogenes and Campylobacter jejuni) and non-inoculated chicken breasts were investigated. Chicken breasts were frozen with air blast freezing (-20, -70, and $-150^{\circ}C$), ethanol ($-70^{\circ}C$) and liquid nitrogen ($-196^{\circ}C$) immersion freezing. There were no significant differences on the populations of L. monocytogenes inoculated with chicken breasts under different freezing conditions. However, air blast freezing ($-20^{\circ}C$) resulted in significant reductions for total aerobic bacteria and C. jejuni compared to the control and other freezing treatments. The frozen samples were thawed with (hot or cold) air blast, water immersion, and high pressure thawing at $4^{\circ}C$ and $25^{\circ}C$. the populations of total aerobic bacteria, and yeast and mold in the frozen chicken breast increased by 5.78 and 4.05 log CFU/g after water immersion thawing ($25^{\circ}C$) treatment. After five freeze-thaw cycles, the populations of total aerobic bacteria, yeast and mold, and C. jejuni were reduced by 0.29~1.40 log cycles, while there were no significant differences (P > 0.05) in the populations of L. monocytogenes depending on the freeze-thaw cycles. In addition, the histological examination of chicken breasts showed an increase in spacing between the muscle fiber and torn muscle fiber bundles as the number of freeze-thaw cycles increased. These results indicate that freezing and thawing processes could affect in the levels of microbial contamination and the histological change of chicken breasts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1492-1503
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• 2015

This study evaluated the combination effect of various freezing and thawing techniques on the quality and nutritional aspects of onions. Onions were frozen by natural air convection freezing (NCF), air blast freezing (ABF), and liquid nitrogen freezing (LNF). Onions were frozen for 76 min by NCF, 9 min by ABF, and 9 min by LNF. The freezing treatment was stopped when the core temperature reached $-12^{\circ}C$ for NCF and ABF, and $-120^{\circ}C$ for LNF. Frozen samples were thawed through natural air convection thawing, running water thawing, sonication thawing (ST), or microwave thawing. The quality and nutritional aspects of frozen-thawed onions were evaluated by measuring thawing loss, pH, texture, water content, color, and SEM image. ST was found to cause the least loss in onion sample among the tested thawing methods, whereas the freezing methods did not cause any significant loss. In our experiment, thawing is found to be a more critical technique when compared to that of freezing. There were no clear quantifications or trends of pH and water content among different freezing and thawing techniques. The highest total color difference (${\Delta}E$) was observed in the NCF sample. For morphological observation, ABF gave the smallest ice crystal size, as well as minimum cell collapse. Loss of vitamin C, free sugar, and organic acid content was lower in the ABF and ST sample, when compared to other trials. In our study, we found that combination of ABF and ST could preserve the quality and nutritional aspects of frozen-thawed onions better than other methods.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.723-729
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• 2013

In this study, the quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen beef were examined. The loin and round of second grade Hanwoo were sliced into 5-7 cm thickness and packed with aerobic packaging. The packaged beef samples, which were frozen by air blast freezing at $-45^{\circ}C$ and electro-magnetic freezing at $-55^{\circ}C$, were thawed by 4 thawing methods with refrigeration ($4{\pm}1^{\circ}C$), room temperature (RT, $25^{\circ}C$), cold water ($15^{\circ}C$), and microwave (2450 MHz). These samples were thawed to the point, which were core temperature reached $0^{\circ}C$. Analyses were carried out to determine drip and cooking loss, water holding capacity (WHC), moisture contents and sensory evaluation. Frozen beef thawed by microwave indicated a lower drip loss (0.66-2.01%) than the other thawing methods (0.80-2.50%). Cooking loss after electro-magnetic freezing indicated 52.0% by microwave thawing for round compared with 41.8% by refrigeration, 50.1% by RT, and 50.8% by cold water. WHC thawing by microwave with electro-magnetic freezing didn't showed any difference depending on the thawing methods, while moisture contents was higher thawing by microwave with electro-magnetic freezing than refrigeration (71.9%), RT (75.0%), and cold water (74.9%) for round. The texture of sensory evaluation for round thawed by microwave result was the highest than refrigeration (4.7 point), RT (6.4 point) and cold water (6.6 point), while sensory evaluation was no significant difference. Therefore, it was shown that microwave thawing is an appropriate way to reduce the deterioration of meat quality due to freezing.

• Journal of the Korea Concrete Institute
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• v.17 no.3 s.87
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• pp.455-464
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• 2005

Today the application of antiwashout underwater concrete to the construction sites is increasing steadily, while its reliability is in issue. Particularly, antiwashout underwater concrete is known to have very weak durability on frost attack, and hence Japan society of civil engineers(JSCE) regulated that not to use of antiwashout underwater concrete where the freezing and thawing is suspected. This study aims the improvement of the freezing and thawing resistance for antiwashout underwater concrete. From the results of fundamental test, FA20 and SG50 showed good performance in fluidity and long term compressive strength than control concrete. Meanwhile, MK10 marked the highest compressive strength through the whole curing age but a defect on fluidity was discovered. The results from the repeated freezing and thawing test show that the large volumes of air entrapped by cellulose based antiwashout underwater admixture gave bad effects to frost durability and hence not much benefits were confirmed from the use of mineral admixtures. However there were some increasing effects on frost durability of MK10 and SG50 by securing $6{\pm}0.5\%$ of entraining air. In the meantime, there was a increasing tendency of frost durability by increasing blame's fineness of ground granulated blast furnace slag.