• Structural Engineering and Mechanics
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• 제86권5호
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• pp.663-671
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• 2023

Freeze-thaw cycles induce strength loss at the frozen soil-concrete interface and deterioration of bonding, which causes construction engineering problems. To clarify the deterioration characteristics of the interface under the freeze-thaw cycle, a frozen soil-concrete sample was used as the research object, an interface scanning electron microscope test under the freeze-thaw cycle was carried out to identify the micro index information, and an interface shear test was carried out to explore the loss law of interface shear strength under the freeze-thaw cycle. The results showed that the integrity of the interface was destroyed, and the pore number and pore size of the interface increased significantly with the number of freeze-thaw cycles. The connection form gradually deteriorates from surface-to-surface contact to point-to-surface contact and point-to-point contact, and the interfacial shear strength decreases the most at 0-3 freeze-thaw cycles, with small decreases from to 3-8 cycles. After 12 freeze-thaw cycles, the interfacial shear strength tends to be stable, and shear the failure occurs internally in the soil.

• Asian-Australasian Journal of Animal Sciences
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• 제17권9호
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• pp.1291-1295
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• 2004

Histology and transmission electron microscopy studies were carried out on buffalo muscles that were subjected to repeated freeze-thaw cycles at -10 and $-18^{\circ}C$. In the first freeze thaw cycle ($-10^{\circ}C$) structures of muscle showed slight change and closely resembled to those of normal muscle. There were frequent gaps in the half way across the fibres and some cracks in individual fibre were also noticed in second freeze thaw cycle. In the muscle frozen at $-18^{\circ}C$, more pronounced shrinkage with extensive damage of fibres with tearing was observed. The interfibrillar gaps were wider, shrinkage and tearing of the fibres were more distinct after second freeze-thaw cycle. After the second cycle, the interior portion showed large scale degradation of the ultrastructure. Our studies of buffalo muscle showed that under the proper condition, little structural damage takes place in the meat histology and ultrastructure under repeated freeze-thaw conditions. This study adds continued weight to the evidence that limited freeze-thaw cycles will not deteriorate the quality of meat.

• 한국축산식품학회지
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• 제34권4호
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• pp.482-495
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• 2014

The objectives of this study were to know the effect of repeated freeze-thaw cycles of beef on the sensory, physicochemical quality and microbiological assessment. The effects of three successive freeze-thaw cycles on beef forelimb were investigated comparing with unfrozen fresh beef for 75 d by keeping at $-20{\pm}1^{\circ}C$. The freeze-thaw cycles were subjected to three thawing methods and carried out to know the best one. As the number of freeze-thaw cycles increased color and odor declined significantly before cook within the cycles and tenderness, overall acceptability also declined among the cycles after cook by thawing methods. The thawing loss increased and dripping loss decreased significantly (p<0.05). Water holding capacity (WHC) increased (p<0.05) until two cycles and then decreased. Cooking loss increased in cycle 1 and 3, but decreased in cycle 2. pH decreased significantly (p<0.05) among the cycles. Moreover, drip loss, cooking loss and WHC were affected (p<0.05) by thawing methods within the cycles. 2-Thiobarbituric acid (TBARS) value increased (p<0.05) gradually within the cycles and among the cycles by thawing methods. Total viable bacteria, total coliform and total yeast-mould count decreased significantly (p<0.05) within and among the cycles in comparison to the initial count in repeated freeze-thaw cycles. As a result, repeated freeze-thaw cycles affected the sensory, physicochemical and microbiological quality of beef, causing the deterioration of beef quality, but improved the microbiological quality. Although repeated freeze-thaw cycles did not affect much on beef quality and safety but it may be concluded that repeated freeze and thaw should be minimized in terms of beef color for commercial value and WHC and tenderness/juiciness for eating quality.

• Preventive Nutrition and Food Science
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• 제1권2호
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• pp.190-195
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• 1996

Texture-modifying and freeze-thaw stabilizing effects of different wheat gluten and modified starches on surimi based-product were evaluated. The different incorporation manners of wheat gluten and modified wheat starch in surimi gel were also examined to evaluate their effects of textural properties on surimi gel. The addition of wheat gluten reduced the gel strength of surimi, but after freeze-thaw cycle it significantly improved freeze-thaw stability by reducing freexe-thaw expressible moisture and also by preventing rubbery texture development, Gluten-1 incorporated surimi gel showed higher functionality in forming cohesive gel determined by compressive and penetration force as wall as expressible moisture after freeze-thaw cycle. Surimi gel containing modified wheat starch showed better freeze-thaw stability that of modified potato starch. When a preblended mixture of wheat gluten and starch are incorporated into surimi gel, it made gel texture significantly softer as so in high sensory score. The compertition for moisture between gluten and starch is a main reason to show different way of textural modification.

• 한국환경복원기술학회지
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• 제9권3호
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• pp.17-25
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• 2006

To increase freeze-thaw resistance of porous concrete, this study examined physical properties of polymer by replacing paste used as a binding material with polymer, using unsaturated polyester and epoxy resin, and changing the mixing ratio of polymer. According to the result of this study, when the mixing ratio of resin paste to aggregates was 11 to 16%, voids volume was 33 to 37% and unit weight was about 1620 to 1720kg/$m^3$. In comparison with previous studies using cement paste, voids volume increased by about 7 to 16%, while unit weight decreased by about 100 to 300kg/$m^3$. Compressive strength was 90 to 155kg/$cm^2$ at the age of 7 days, which was 5-40kg/$cm^2$ bigger than porous concrete using cement paste. From a viewpoint of freeze-thaw resistance, it was identified that pluse velocity fell by 0.23km/sec, about 7% of the original velocity, when the cycle of freeze-thaw was repeated 300 times. In spite of 300 repetitions of the cycle, relative dynamic modulus of elasticity was more than 60%, which suggested that its freeze-thaw resistance was more excellent compared with the result that relative dynamic modulus of elasticity of porous concrete using cement paste was 60 % or less under the condition of 80 repetitions of freeze-thaw cycle.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2006년도 춘계학술대회
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• pp.96-98
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• 2006

Proper water management is vital to achieve high performance and durability of PEFC (Polymer Electrolyte Fuel Cell). The effects of the residual water from PEFC after purge in shut-down processes on GDL/MEAs were investigated with freeze/thaw cycles Freeze/thaw cycle tests were conducted with single cells which were designed from transparent acryl plates. Single cells which contain several amount of residual water were cycles from $80^{\circ}C$ to $-28^{\circ}C$. The resistance changes of the single cells which have various amount of residual water were evaluated by ac-impedance analysis with 24 times of freeze/thaw cycles. Also, after the freeze/thaw cycles, the property changes were characterized by visual methods such as SEM, EPMA. Though it was difficult to observe noticeable property changes in the visual characterizations, the resistance of cells dramatically increased with the amount of remained water.

• 한국축산식품학회지
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• 제35권6호
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• pp.772-782
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• 2015

This study was performed to explore the deterioration of physicochemical quality of beef hind limb during frozen storage at −20℃, affected by repeated freeze-thaw cycles. The effects of three successive freeze-thaw cycles on beef hind limb were investigated comparing with unfrozen beef muscle for 80 d by keeping at −20±1℃. The freeze-thaw cycles were subjected to three thawing methods and carried out to select the best one on the basis of deterioration of physicochemical properties of beef. As the number of repeated freeze-thaw cycles increased, drip loss decreased and water holding capacity (WHC) increased (p<0.05) till two cycles and then decreased. Cooking loss increased in cycle one and three but decreased in cycle two. Moreover, drip loss, WHC and cooking loss affected (p<0.05) by thawing methods within the cycles. However, pH value decreased (p<0.05), but peroxide value (p<0.05), free fatty acids value (p<0.05) and TBARS value increased (p<0.05) significantly as the number of repeated freeze-thaw cycles increased. Moreover, significant (p<0.05) interactive effects were found among the thawing methods and repeated cycles. As a result, freeze-thaw cycles affected the physicochemical quality of beef muscle, causing the degradation of its quality.

• 한국농공학회지
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• 제22권3호
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• pp.60-74
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• 1980

Soil-cement mixtures involve problems in it's durability in grain size distribution and mineral composition of the used soils as well as in cement content, compaction energy, molding water content, and curing. As an attempt to solve the problems associated with durability of weathered granite soil with cement treated was investigated by conducting tests such as unconfined compression test, it's moisture, immers, wet-dry and freeze-thaw curing, mesurement of loss of weight with wet-dry and freeze-thaw by KS F criteria and CBR test with moisture curing on the five soil samples different in weathering and mineral composition. The experimental results are summarized as follows; The unconfined compressive strength was higher in moisture curing rather than in the immers and wet-dry, while it was lowest in freeze-thaw. Decreasing ratio of unconfined compressive strength in soil-cement mixtures were lowest in optimum moisture content or in the dry side rather than optimum moisture content with freeze-thaw. The highly significant ceofficient was obtained between the cement content and loss of weight with freeze-thaw and wet-dry. It was possible to obtain the durability of soil-cement mixtures, as the materials of base for roads, containing above 4 % of cement content, above 3Okg/cm$_2$ of unconfined compressive trength with seven days moisture curing or 12 cycle of freeze-thaw after it, above 100% of relative unconfined compressive strength, 80% of index of resistance, below 14% of loss of weight with 12 cycle of wet-dry and above 1. 80g/cm$_2$ of dry density.

• 자원환경지질
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• 제52권6호
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• pp.587-593
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• 2019

본 연구에서는 다초점 레이저 스캔 현미경 (confocal laser scanning microscope, CLSM)을 활용한 균열의 생성 및 성장에 대한 분석을 실시하기 위해 가압조건 및 동결/융해를 통하여 풍화를 가속시킨 실험을 수행하였다. 실험에 적용된 가압조건은 시료 3개에 각 가압틀을 이용하여 50 MPa, 55 MPa, 70 MPa로 설정하였으며 조건을 유지한 상태로 동결/융해 실험을 실시하였다. 실시된 동결/융해 실험에서 온도 조건은 -20~40℃로 설정하고, 설정 온도까지 도달시간 1시간, 유지시간 2시간을 기본으로 6시간을 1주기로 하였다. 이를 바탕으로 동결/융해 매 20주기가 끝난 후 CLSM을 활용하여 시료의 표면을 관찰하였다. 그 결과 동결/융해 실험이 반복되면서 각 시료에 발생한 균열의 개수가 7개, 10개, 19개로 가해진 압력에 따라 차이를 보였고 균열의 누적 길이도 가해진 압력이 큰 시료에서 길게 나타났다. 측정한 균열의 누적 길이와 동결/융해 실험 주기를 통해 계산한 균열의 성장 속도 역시 압력의 세기에 따라 높은 압력을 가한 시료에서 빠르게 나타났다.

• Computers and Concrete
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• 제21권2호
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• pp.209-217
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• 2018

The dynamic compressive behavior of concrete after freezing and thawing tests are investigated by using the split Hopkinson pressure bar (SHPB) technique. The stress-strain curves of concrete under dynamic loading are measured and analyzed. The setting numbers of freeze-thaw cycles are 0, 25, 50, and 75 cycles. Test results show that the dynamic strength decreases and peak strain increases with the increasing of freeze-thaw cycles. Based on the Weibull distribution model, statistical damage constitutive model for dynamic stress-strain response of concrete after freeze-thaw cycles was proposed. At last, the fragmentation test of concrete subjected to dynamic loading and freeze-thaw cycles is carried out using sieving statistics. The distributions of the fragment sizes are analyzed based on fractal theory. The fractal dimensions of concrete increase with the increasing of both freeze-thaw cycle and strain rate. The relations among the fractal dimension, strain rates and freeze-thawing cycles are developed.