• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.3 no.5
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• pp.386-394
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• 1991

Freezing of saturated porous media contained in a rectangular cavity has been studied experimentally. Water and different diameter glass beads consitituted the liquid and porous media. Solidification front shape, the effects of bead diameter and initial liquid temperature was investigated. When the hot wall temperature was below $4^{\circ}C$, the freezing rate was higher at the top than at the bottom due to the density inversion, but with increasing the hot wall temperature the freezing rate at the top was effected by the liquid temperature and was lower than at the bottom. With increasing the bead diameter, the difference of freezing rate between top and bottom was increased and depends on thermal conductivity. When the liquid temperature was low in the beginning, the freezing rate was high, but with increasing the time almost the same with those of high temperature liquid.

• Journal of the Korean Solar Energy Society
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• v.32 no.6
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• pp.127-133
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• 2012

This paper is an experimental study on the freezing protection valve used for solar water heating, air-conditioning systems, and plumbing systems. When the phase change occurs from liquid to solid, most of the substances except water volumetrically shrink. And referred to as PCM(Phase Change Material) a substance with such properties, the phase change temperature varies depending on the material. To prevent the freezing of the plumbing system, such as air-conditioning system in the winter season, we developed a several types of freezing protection valve using PCM whose freezing temperature are $2-4^{\circ}C$. The working principle of the freezing protection valve is that the fluid inside the pipe is released to prevent the system-collapse when fluid temperature reaches the freezing temperature of the PCM. And then the valve is closed and returned to the original position automatically when the temperature of the operating fluid rises. In this paper, the operating temperatures, discharge flow rate and the response characteristics of the valve during the operation are tested and investigated. From the results of this research the freezing protection valves employing PCM are expected to be commercialized in the near future.

• Food Science of Animal Resources
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• v.41 no.6
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• pp.1012-1021
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• 2021

This study evaluated the effect of freezing rate on the quality characteristics of pork loin to establish an objective standard for rapid freezing. To generate various freezing rates, three air flow rates (0, 1.5, and 3.0 m/s) were applied under three freezing temperatures (-20℃, -30℃, and -40℃). Based on the results, freezing rates ranged from 0.26-1.42 cm/h and were graded by three categories, i.e, slow (category I, >0.4 cm/h), intermediate (category II, 0.6-0.7 cm/h) and rapid freezing (category III, >0.96 cm/h). Both temperature and the air flow rate influenced the freezing rate, and the freezing rate affected the ice crystal size and shear force in pork loin. However, the air flow rate did not affect thawing loss, drip loss or the color of pork loins. In the comparison of freezing rates, pork belonging to category II did not show a clear difference in quality parameters from pork in category I. Furthermore, pork in category III showed fresh meat-like qualities, and the quality characteristics were clearly distinct from those of category I. Although the current standard for rapid freezing rate is 0.5 cm/h, this study suggested that 0.96 cm/h is the lowest freezing rate for achieving meat quality distinguishable from that achieved with conventional freezing, and further increasing the freezing rate did not provide advantages from an energy consumption perspective.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.8 no.3
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• pp.413-422
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• 1996

Freezing of water in von-$K{\acute{a}}rm{\acute{a}}n$ swirling flow is considered. The transient behavior of the temperature distribution in both solid and liquid phases and freezing rate are determined. The fluid flow induced by the rotation of solid strongly inhibits the freezing process. The thickness of frozen layer is inversely proportional to the square root of the angular velocity of solid. As the angular velocity or initial liquid temperature becomes larger, the freezing process is more strongly inhibited by the fluid flow. When phase change is present, the transient heat transfer rate is greater than the case with no phase change.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.148-154
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• 2017

Purpose: Frozen Korean traditional rice cakes (Sulgitteok and Garaetteok) were evaluated different conditions ($-20^{\circ}C$ and $-10^{\circ}C$) freezing (magnetic resonance quick freezing and air blast freezing) to study differences in quality characteristics. Methods: Experiments analyze Korean rice cakes for water content, water activity, color, textural properties, and sensory characteristics. Results: Moisture content showed high value at $-20^{\circ}C$ freezing regardless of freezing method. Water activity was higher at $-20^{\circ}C$ than $-10^{\circ}C$, and water activity higher magnetic resonance quick freezing than air blast freezing. The lightness values were higher $-20^{\circ}C$ freezing temperature compare to $-10^{\circ}C$ freezing temperature. Hardness and chewiness were the lowest $-20^{\circ}C$ magnetic resonance quick freezing. sensory evaluation both Sulgitteok and Garaetteok showed better overall acceptability at $-20^{\circ}C$ magnetic resonance quick freezing. Conclusion: Therefore, the $-20^{\circ}C$ magnetic resonance quick freezing method resulted in favorable textural properties and sensory characteristics.

• Horticultural Science & Technology
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• v.28 no.6
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• pp.990-995
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• 2010

This study was conducted to compare differences in fruit quality by harvest time of 'Fuji' apple fruit that was frozen on tree by unusual low temperature in that air temperature was under $-3.5^{\circ}C$ for 7 hours. Fruits were harvested at 1 day before, and 2 days and 6 days after freezing damage, respectively. Harvest's soluble solid contents in all treatments was over $14^{\circ}Bx$. Firmness and titratable acidity of fruit harvested after freezing damage was lower than those of fruit harvested before freezing damage. During cold storage, ethylene production of fruit harvested after freezing damage was higher than that of fruit harvested before freezing damage. The reduction in the level of fruit quality during cold storage of fruit harvested after freezing damage was more serious than that of fruit harvested before freezing damage. The reduction of fruit quality during subsequent ambient temperature for 1 week after cold storage of fruit harvested after freezing damage was higher than that of fruit harvested before freezing damage. In comparison of treatments that were harvested at different times after freezing damage, ethylene production and reduction in the level of fruit quality until 8 weeks of cold storage of fruit harvested at 6 days after freezing damage was lower than that of fruit harvested at 2 days after freezing damage. However, this difference by harvest time after freezing damage disappeared after 8 weeks of cold storage. Incidence of flesh browning was not affected by freezing at air temperature under $-3.5^{\circ}C$ for 7 hours.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.9 no.4
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• pp.435-445
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• 1997

It was studied the phenomena of transient freezing of an inclined water-saturated enclosure. One side of the test section was cooled and the other sides were insulated. The effects of the initial temperature, the inclination angle on the temperature field and the shape of the ice-water interface were observed. In the beginning of freezing, with increasing the inclination angle the freezing rate was increased and in the stable density layer centered $4^{\circ}C$, the freezing was fast as the convective fluid flow became small. When the initial temperature was above the $4^{\circ}C$, the frozen thickness in the upper part of inclined surface was thinner than that in the lower part, but with time the frozen thickness of upper part was thicker than that of lower part, below the $4^{\circ}C$, the frozen thickness in the upper part was thicker than that of lower part from the begining, and above the $8^{\circ}C$ in the beginning upper part was thinner with concave, but with time thicker the upper part, vanishing concave.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.4 no.3
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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.

• Proceedings of the Korean Society of Marine Engineers Conference
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• 2005.06a
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• pp.233-238
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• 2005

According to change of flow around a circular tube for freezing, measured a variety of salinity of frozen layer. This study was experimentally performed to investigate freezing behavior of sea water along a vertical cooled a circular tube with bubbly flow. The experiments were carried out for a variety of parameter, such as air-bubble method, cooled -tube temperature and air-flow rate. It was found that the experimental parameters gave a great influence on the freezing rate and the salinity of the frozen layer.

• Journal of the Korean Society for Geothermal and Hydrothermal Energy
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• v.8 no.3
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• pp.19-28
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• 2012

In a heat only boiler system of a steam power plant, outdoor air required for combustion is made to pass through indoor space for increasing the boiler efficiency. Due to heat generated by various equipments, temperature of the air that enters the boiler will increase resulting in combustion efficiency. If the outdoor air temperature is low, however, this will cause freezing and bursting of pipes which are filled with water. It is especially fatal to small diameter pipes and pipes connected to measuring instruments. The purpose of this study is find operation and outdoor conditions where this phenomena can happen and also establish preventive measures to avoid this problem.