• Journal of Biosystems Engineering
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• v.33 no.1
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• pp.21-29
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• 2008

In this study, the thermal properties of peeled chestnuts were measured, and the mathematical prediction model of freezing time was also developed for various interior positions from center to rind (surface). The measured thermal properties were showed that heat conductivity is $0.43W/m^{\circ}C$, specific heat is $2.7206J/m^3^{\circ}C$, latent heat is $216.9{\times}10^6J/m^3$ and freezing point is $-2.8^{\circ}C$. The entire process about reaching to the freezing time of peeled chestnuts was analyzed with its each regular depth position using the finite difference method (FDM) based on computer simulation. In case of regular freezing temperature, it was showed an that surface (rind) position is more rapidly reached into the freezing point rather than the center position, and also reaching time to the freezing point is more fast at the lower freezing temperature. Comparison results between simulation and experiments showed linear relationship. In regularly varying condition for freezing temperature, this method would give an information to predict a freezing time of the interior points for peeled chestnuts and more similar agricultural products.

• Proceedings of the Korea Concrete Institute Conference
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• 2001.11a
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• pp.533-536
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• 2001

When fresh concrete is exposed to low temperature, the concrete may suffer frost damage due to freezing at early ages and strength development may be delayed. One of the solution methods for resolving these problems is to reduce freezing temperature of concrete by the use of chemical admixture called Accelerators for freezing resistance. In this study, we investigate the effect on strength development of cement mortar using accelerators for freezing resistance with the variance curing condition. As the result of this study, the mortar using accelerators for freezing resistance show that continuously strength development in curing condition of -5$^{\circ}C$. And compressive strength under the variance temperature condition was higher than fixed temperature condition in same maturity.

• Geomechanics and Engineering
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• v.31 no.6
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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.

• Magazine of the Korean Society of Agricultural Engineers
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• v.31 no.3
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• pp.70-80
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• 1989

In this research program special triaxial compression tests and dehydration-swelling tests under the condition of freeze-thaw process were conducted to show the effects of freezethaw process on the physical properties of weathered granite soil, and their results as follows; 1.Consolidation settlement of weathered granite soil mass was increased due to freeze-thaw process, and the initial tangent coefficient of dense state was higher than that of loose state. 2.Compression behaviour of soil was increased according to the decrease of freezing temperature, and when the freezing temperature was reached under - 10$^{\circ}$C, the compression rate was not influenced by change of freezing temperature. 3.The experiments showed that the void ratio and permeability of soil were converged into their values of shrinkage limit, and the permeability was higher due to the freeze-thaw process and as the lower the freezing temperature. 4.The decrease of liquid limit was indicated as the lower the freezing temperature, and as more the freeze4haw cycles, the moisture content was shown the lower side. 5.It was shown that the shrinkage was decreased by freeze-thaw process and not influenced by way of freezing temperature, but dehydration rate was higher.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.405-411
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• 1994

This study was conducted to know the quality of chou made with flour pastes which were stored at different conditions of quick freezing, slow freezing, cold and room temperature. Also, this study included investigation of the chou properties such as expansion, sensory evaluation, degree of gelatinization, and physical and structural properties of paste were observed. There were not significant differences m diameter, height, volume, appearance, hollow formation, and sensory evaluation between the chou made with the paste stored at freezing condition and chou directly baked after pasting. Quick and slow freezing storages did not significantly affect the properties of chou, and the same results were obtained among the chou made with pastes thawed at room temperature and in microwave ovenrange. The chou of pastes stored at room temperature and in microwave ovenrange. The chou of pastes stored at room temperature and stored in refrigerator showed lowed expansion and value of sensory evaluation than those of frozen pastes. The paste stored at room temperature had the lowest hardness and viscosity compared with the other storage conditions. According to the observation of light microscope. the lipid bodies of the paste of freezing storage smaller those of the room temperature and refrigerator storage. The expantion of chou made with paste stored at room temperature was greatly decreased due to the high coalescence of lipid bodies, and also the paste components such as lipid, starch granule gluten at room temperature had inferior dispersion condition. The general tendency of the degree of gelatinization of chou were low in all treatments of paste. The values were 23.5%~46.0% in freezing, 77.3% in room temperature, 68.7% in directly baked after pasting, and 61.0% in cold storage, respectively. The formation and the taste of chou made with frozen paste were similar to those of chou directly baked pasting.

• 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 Crystallography
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• v.12 no.3
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• pp.157-161
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• 2001

The observe relaxation phenomena and freezing behavior in Pb(Mg/sub ⅓/Nb/sub ⅔/O₃, relaxor ferroelectrics, weak electric-field properties as well as strong electric-field properties were investigated. The temperature dependence of the dielectric properties obtained using the low electric-field of 1 V/w was investigated. The dielectric properties obtained from the slope of the dielectric hysteresis loop and the temperature dependence of the pyroelectric properties were also investigated. When fitting all the experimental data with the Vogel-Filcher relation, a close agreement between the experimental data and equation was observed. The freezing temperature could be consistently calculated by the various methods.

• 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.

• Asian Journal of Turfgrass Science
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• v.4 no.1
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• pp.49-55
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• 1990

Experiments were conducted to investigate the relationships between the soil freezing depth and the accumulated degree-day of temperature below $0^{\circ}C$ at 17 locations during 1989-1990 winter season in kangwon province. The observed results are as follows : 1.When accumulated degree-day of temperature below at was 141t at late January soil freezing depth of sunny place was 46.5cm, that of shaded lot was 59 cm, and that of marginal place sunny or shaded area was 55cm, in Chun cheon. 2.Accumulated degree-day of temperature below at of Dae gwangryong area was more than that of Un-du, whereas soil freezing depth of Dae gwangryong was lower that of Un-du. It was considered that snow covering worked as heat insulator. 3.Soil freezing depth of vinyl mulching on Zoysia turf was less by around 2Ocm than that of non-vinyl mulching. Rice hulls covering of 4Ocm showed the great heat insulation effects with the soil freezing depth of 1.5cm at sunny place and 6.5cm at shaded lot compared to that of 47cm at sunny and 59.5 cm at shaded place bare ground. 4.Among investingated areas, Dunae, Honeg seong gun was the deepest soil freezing, 89cm with $569^{\circ}C$ of accumulated degree-day of temperature below $0^{\circ}C$ at late February. 5.dehydration of Juniperus C. var. Kaizuca, Euonymus japonica, and Chamaecyparis pisifira at winter season was around 5 %, however dehydration of Vinca minor was more than 10 %. A Studies on the Soil Freezing Depth and Change of Moisture contents in evergreen Plants upon subzero Temperature in Kangwon area.(2)

• Journal of the Korean Society of Safety
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• v.32 no.6
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• pp.150-156
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• 2017

A frozen road surface increases traffic accidents during the winter season. Hence, information on easily-frozen road sections and their specificities are required to prevent traffic accidents. Frozen road surfaces are determined by equipment measuring road surface temperatures. However, there are limitations in investigating the entire road network. Therefore, it is imperative to develop new methods that effectively determine road surface freezing risks. Meteorologically, road surfaces are frozen when the actual temperature cools down to the dew point temperature. Under this condition, there is likely to be frost if relative humidity reaches 100% and frozen road surfaces as the temperature gets lower. Meteorological characteristics give us an alternative to a direct measurement road surface temperature to estimate risks of road surface freezing. Based on the clues, the relationship between severity of traffic accidents and temperature changes is empirically investigated using Paju weather data. The results reveal that as the temperature gets lower and changes in current temperature are relatively small, the severity of traffic accidents become higher. In addition, the same is true when the difference between current temperature and the dew point temperature is relatively small, as it increases possibilities of road surface freezing. Future studies must investigate how current temperature and the dew point temperature affect road surface freezing and thereby establish a time-space scope to estimate possible road surface freezing sections using only weather and road material type data. This would provide invaluable information for predicting and preventing frozen road accidents based on weather patterns.