• 한국조리학회지
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• 제14권2호
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• pp.286-292
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• 2008

The purpose of this study was to examine the effects of freezing and thawing methods on the quality of pork meat. The freezing methods for pork meat were the cryogenic freezing with liquid nitrogen gas, fast freezing at $-70^{\circ}C$ and normal freezing at $-20^{\circ}C$. The thawing methods were tested on low temperature thawing at refrigerative temperature($4^{\circ}C$), room temperature($20^{\circ}C$), high temperature($60^{\circ}C$) and using microwave. The quality of pork meat frozen by cryogenic methods was better than those of fast and normal freezing methods. The cooking hardness of pork meat frozen by cryogenic method showed the highest value as 1,898 g. In case of fast freezing, the hardness of pork meat was 1,472 g and that of normal frozen pork meat was 1,541 g. The high cooking hardness value of cryogenic frozen pork meat showed that the cryogenic freezing method made less freeze damage like textural softness. The drip-loss of pork meat thawed at refrigerative temperature($4^{\circ}C$), room temperature($20^{\circ}C$), high temperature($60^{\circ}C$) were shown lower than that of microwave thawing. The cooking hardness of pork meat that was thawed by microwave showed the lowest value among the thawing methods. The cryogenic freezing was the most useful freezing method for preserving quality, decreasing the freeze damage of pork meat. And thawing at refrigerative temperature was the most effective method to prevent quality loss and weight loss by drip-loss.

• 한국수소및신에너지학회논문집
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• 제35권2호
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• pp.240-248
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• 2024

The purpose of this study is to investigate the freezing phenomena in printed circuit heat exchanger (PCHE) for cryogenic liquid hydrogen vaporizer. Local freezing phenomena in hot channels should be avoided in designing PCHE for cryogenic liquid hydrogen vaporizer. Hence, the flow and thermal characteristics of PCHE is experimentally investigated to figure out the conditions under when freezing occurs. To conduct lab-scale PCHE experiment, liquid nitrogen is used as a working fluid in cold channels instead of using liquid hydrogen. Glycol water is used as a working fluid in hot channels. Based on the experimental data, ratio between mass flow rates of cold channels and that of hot channels is proposed as contour map to avoid the freezing phenomena in PCHE.

• 한국가축번식학회지
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• 제26권2호
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• pp.119-124
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• 2002

본 연구는 돼지에서 동결정액을 이용한 번식능력을 개선하기 위한 동결정액 포장재료의 효과를 구명하기 위하여 실시하였다. 본 시험에는 축산기술연구소 종축개량부 (충남, 성환)의 인공수정센터에서 사육중인 종모돈이 사용되었다. 기존의 돼지 동결정액 포장방법인 maxi-straw 동결정액 포장방법과 5$m\ell$빈 cryogenic-vial 및 aluminum-pack 포장방법을 비교한 결과 cryogenic-vial로 포장하여 액체질소 상단 15cm에서 동결한 후 52$^{\circ}C$ water bath에서 190초 융해한 방법이 기존의 maxi-straw 방법과 비슷한 결과를 나타내었다. Cyogenic-vial 포장방법의 동결-응해 방법을 설정하기 위하여 융해시간을 달리하여 시험한 결과 액체질소 상단 15cm에서 동결하고 52$^{\circ}C$에서 190초 간 융해하였을 때 정자운동성이 120초 및 150초 응해시 보다 우수하였다 (P<0.05). 그러나 정상첨체비율은 응해시간 간에 차이가 없었다. 52$^{\circ}C$에서 45초간 응해 한 maxi-straw 포장방법과 52$^{\circ}C$에서 190초 융해한 cryogenic-vial 포장방법간에 정액성상을 비교한 결과 총정자운동성과 정자의 빠르기는 maxi-straw가 우수하였다 (P<0.05). 그러나 직진성과 정상첨체비율은 두 포장방법간에 차이가 없었다. 동결정액 포장방법별 인공수정시 번식성적은 maxi-straw 동결정액이 cryogenic-vial 동결정 액보다 수태율, 분만율, 그리고 산자수가 높았으나 통계적 유의차는 인정되지 않았다. 이상의 결과를 종합해 보면 cryogenic-vial 포장 방법의 동결 및 음해방법을 좀 더 연구개발하면 기존의 maxi-straw포장방법을 대체하여 실용화 할 수 있을 것으로 사료된다.

• 한국지반공학회논문집
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• 제38권8호
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• pp.7-15
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• 2022

대부분의 선행연구는 동결 삼축압축시험 수행 시, 몰드를 사용하여 시료를 조성하고 단방향으로 동결을 진행하였다. 이는 동결된 시료에 잔류응력이 발생할 가능성이 있기 때문에 인공동결공법이 적용된 지반을 모사하는데 한계가 있다. 본 연구에서는 기존 시험방법의 한계를 보완할 수 있는 시험장비 및 시험방법을 제안하고, 제안된 방법으로 온도 및 구속압력에 따른 동결 사질토의 역학적 특성을 평가하였다. 동결온도가 낮아질수록 동결 사질토는 취성이 증가하였고, 부동수분의 감소 및 얼음자체의 강도 증가로 인하여 강도가 증가하였다. 구속압력의 증가는 강도저감 효과를 발생시키는 압력융해 현상과 강도증진 효과를 발생시키는 흙 입자의 마찰력 증가 모두를 야기하였다. 이처럼 동결 사질토의 역학적 거동은 구속압력과 동결온도의 복합적인 영향을 받는 것으로 나타났다.

• 한국축산식품학회지
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• 제34권6호
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• pp.777-783
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• 2014

This study investigated the effect of various freezing and thawing techniques on the quality of beef. Meat samples were frozen using natural convection freezing (NF), individual quick freezing (IQF), or cryogenic freezing (CF) techniques, followed by natural convection thawing (NCT) or running water thawing (RT). The meat was frozen until the core temperature reached $-12^{\circ}C$ and then stored at $-24^{\circ}C$, followed by thawing until the temperature reached $5^{\circ}C$. Quality parameters, such as the pH, water binding properties, CIE color, shear force, and microstructure of the beef were elucidated. Although the freezing and thawing combinations did not cause remarkable changes in the quality parameters, rapid freezing, in the order of CF, IQF, and NF, was found to minimize the quality deterioration. In the case of thawing methods, NCT was better than RT and the meat quality was influence on the thawing temperature rather than the thawing rate. Although the microstructure of the frozen beef exhibited an excessive loss of integrity after the freezing and thawing, it did not cause any remarkable change in the beef quality. Taken together, these results demonstrate that CF and NCT form the best combination for beef processing; however, IQF and NCT may have practical applications in the frozen food industry.

• 한국수소및신에너지학회논문집
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• 제33권5호
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• pp.541-549
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• 2022

This study investigates anti-icing design by conjugate heat transfer analysis in lab-scale printed circuit heat exchanger (PCHE) for supply of cryogenic high pressure liquid hydrogen. The conjugate heat transfer analysis by using computational dynamics (CFD) provided various temperature distributions at important locations in PCHE heat exchanger and predicted the possibility of freezing in hot channel. And, the effect of inlet temperature of glycol water was analyzed in order to resolve the freezing problem in PCHE.

• 기술사
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• 제33권5호
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• pp.77-82
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• 2000

In this study, effect of freezing and cryogenic crushing on physico-chemical characteristics of sardine, pollack and sqiud representative for domestic frozen fishery products was investigated and some product using them was tried to be prepared. Dehead and viscerated, washed fishes were subjection to freezing without air circulation and liquid N2 gas at -20$\^{C}$,-40$\^{C}$ and -80$\^{C}$, and then frozen fishes were crushed by hammermill, masscolloider and the product was stored added with anti-freeze such as sorbitol, phosphates, starch and egg Powder, qualify of frozen squid surimi was not changes during 70 days at below -20$\^{C}$ . The results of quality characteristics and sensory evaluation of patties and nugget which made from shattered squid and pollack were similar to commercial products in flavor, color and texture, but sardine meat was inferior to commercial products in flavor and color.

• 한국제4기학회지
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• 제9권1호
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• pp.43-60
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• 1995

The Kanweoldo Deposit in the Cheonsoo Bay western coast of Korean Peninsula is considered to be influenced by severe freezing condition under cold humid environment of the last glacial age. The evidence of severe freezing in the some upper part of the fine-grained Kanweoldo Deposit is characteristically irregular wavy la-mellar structure with the interval of 2∼8mm. In particular lamina show very compacted fabrics composed of rounded or spheroidal discrete aggregates covered by silt caps. Such laminar structure and associated micro-fabrics might owe to soil freezing such as ice segregation in lens form cryophoresis pressure from growing ice and disturbance by frost-creep. Furthermore pedogenesis of cold-humid type such as gleyzation or peseudo-gleyzation also might af-fect the kanweoldo Deposit in the priod of severe cold-humid cli-mate of the Wrm. The Kanweoldo sediment and organic remnant(16,708 B.P. with error limit of 250 years) affected by severe cryogenic activities sug-gest that the paleoclimate of Late Wrm in Korea might be so cold and humid as to engender the cryogenic structure in subaerial silty and sandy silt deposits.

• 한국지반신소재학회논문집
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• 제17권4호
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• pp.81-92
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• 2018

최근 천연가스에 대한 수요가 높아지면서 이를 저장하기 위한 LNG 탱크의 건설이 증가하고 있다. LNG는 효율적인 저장을 위해 극저온의 유체로 액화되므로, LNG 탱크의 결함으로 인한 LNG 유출은 막대한 피해를 야기할 수 있다. 많은 연구자들이 다양한 LNG 유출 상황에 대하여 발생가능 한 피해 영향을 평가하였으나, 극저온의 LNG 유체가 유출될 경우 LNG 탱크를 지지하고 있는 지반에 미치는 영향에 대한 연구는 제한적이다. 따라서 본 논문에서는 LNG 탱크 및 지반의 다양한 조건을 고려하여 LNG 유출에 따른 동결 지반의 역학적, 열적 거동 변화에 대한 연구를 수행하였다. 유출 시나리오의 구현을 위해 수치해석을 수행하였으며, 상재하중, 온도 경계조건, 흙의 동결 민감성 변화에 따른 지반과 기초구조물 거동을 조사하고자 하였다. 이를 통해 LNG 유출 이후 지반의 단기 및 장기 온도변화를 평가하였으며, 지반 동결에 따른 간극 및 연직변위 변화를 분석하였다.

• 한국초전도ㆍ저온공학회논문지
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• 제3권2호
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• pp.77-83
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• 2001

The thermal characteristics of solid nitrogen are investigated by experiment and analysis for the purpose of evaluating its feasibility as a cooling medium for HTS (high T$_{c}$ superconductor) magnets. A cryostat to refrigerate a liquid-nitrogen container well below its freezing temperature with a 2-stage GM cryocooler is designed and constructed. The spatial distribution of temperature is measure as a function of time during the freezing and melting processes. from which the thermal diffusivity of solid nitrogen can be approximately calculated. the freezing process is formulated and solved by the integral method with an assumption of phase equilibrium at the solid-liquid interface and experimental observation. It may be concluded that the thermal diffusion in solid phase is much slower than in liquid and the degree of super-saturation is quite severe in the solidification of nitrogen.n.