• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.213-218
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• 1992

The reaching time to the freezing point was to be fast in the order of 2% agar gel, 5% agar gel, 20% gelatin gel, pork, respectively. The freezing time and the passing time through the zone of the maximum ice crystal formation had linear relationship with the coolant temperature. The average diameter d$_{p}$ of ice crystal in a soybean protein gel and the moving of freezing front were represented an inverse proportion, and the moving velocity of freezing front was shown as 3.4$\times$10$^{-6}$ $\textrm{cm}^2$/sec from predicted theoretical formula. This value was very close to experimental results. The storage temperature did not give any influences for the growth of ice crystal in inside soybean protein gels during freezing conservation. The relationship between freezing condition and structure of freezing front was as follows : (moving velocity of freezing front) : (mass transfer rate of water at freezing point)$\times$(surface area of freezing front).

• Geomechanics and Engineering
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• v.27 no.5
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• pp.433-445
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• 2021

Artificial ground freezing (AGF) is a commonly used geotechnical support technique that can be applied in any soil type and has low environmental impact. Experimental and numerical investigations have been conducted to optimize AGF for application in diverse scenarios. Precise simulation of groundwater flow is crucial to improving the reliability these investigations' results. Previous experimental research has mostly considered horizontal seepage flow, which does not allow accurate calculation of the groundwater flow velocity due to spatial variation of the piezometric head. This study adopted vertical seepage flow-which can maintain a constant cross-sectional area-to eliminate the limitations of using horizontal seepage flow. The closure time is a measure of the time taken for an impermeable layer to begin to form, this being the time for a frozen soil-ice wall to start forming adjacent to the freeze pipes; this is of great importance to applied AGF. This study reports verification of the reliability of our experimental apparatus and measurement system using only water, because temperature data could be measured while freezing was observed visually. Subsequent experimental AFG tests with saturated sandy soil were also performed. From the experimental results, a method of estimating closure time is proposed using the inflection point in the thermal conductivity difference between pore water and pore ice. It is expected that this estimation method will be highly applicable in the field. A further parametric study assessed factors influencing the closure time using a two-dimensional coupled thermo-hydraulic numerical analysis model that can simulate the AGF of saturated sandy soil considering groundwater flow. It shows that the closure time is affected by factors such as hydraulic gradient, unfrozen permeability, particle thermal conductivity, and freezing temperature. Among these factors, changes in the unfrozen permeability and particle thermal conductivity have less effect on the formation of frozen soil-ice walls when the freezing temperature is sufficiently low.

• Journal of Embryo Transfer
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• v.9 no.1
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• pp.65-71
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• 1994

This study were carried out to investigate the effective concentration of cryoprotectant agents and sucrose by one-step straw method, and to determine the optimum thawing temperature and equilibration time of frozen bovine embryos. The bovine embryos following dehydration by cryoprotective agents and a various concentration of sucrose were directly plunged into liquid nitrogen and thawed in 3O$^{\circ}C$ water. Survival rate was defined by FDA test. The results are summarized as follows : 1. The survival rate of bovine embryos thawed after rapid freezing in the freezing medium containing a various kinds of cryoprotective agents added 0.25M and O.50M sucrose were 28.6% and 25.0%, 35.1% and 31.6%, 32.4% and 24.4%, 34.2% and 28.2%, 18.9% and 17.6%, 14.7.% and 21.6%, respectively. 2. The survival rate of bovine embryos thawed after rapid freezing in the freezing medium containing a various concentration of sucrose added 1.5M and 2.OM glycerol, i.5M and 2.OM DMSO and 1.5M and 2.OM propanediol were 22.9~37.8%, 2O.7~31. 3%, 19.2~30.0% and 17.2~25.0%, respectively. 3. The temperature thawed at 2$0^{\circ}C$ after rapid freezing of bovine embryos resulted in a significantly higher embryos survival rate than did at 3$0^{\circ}C$ and 35$^{\circ}C$. 4. The equilibration time on the survival rate of bovine embryos was attained after short period of time(2.5~5 min.) in the freezing medium higher than long period of time (1O~20 min.).

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.17 no.6
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• pp.144-150
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• 2018

In this study, the freezing process of L-shaped pipe exposed to the outside was investigated numerically by considering the mushy zone of freezing water. From the numerical results, it was found that the flow was outwardly directed due to the influence of the L-shaped bending part in the outside exposed part of the pipe, and the ice was formed in the shape of longitudinal corrugation on the wall surface of the pipe after the bending part. It is confirmed that this phenomenon is caused by the venturi effect due to the freezing as seen in connection with the velocity distribution in the pipe. It is found that the remelting phenomenon at the end of the freezing section occur simultaneously during the process of forming the ice in the pipe section. In regard of the factors affecting freezing, it was found that the thickness of the freezing layer is increased as the exposed pipe surface temperature is decreased, and the pipe surface temperature had a significant effect on the change of the freezing layer thickness. At the same time, it was found that the freezing layer becomes relatively thin when the water inflow rate is increased. This phenomenon was caused by reducing the exposure time of freezing water due to the vigorous flow convection of the water fluid.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.330-335
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• 2009

The principal objective of this study was to investigate changes in ice dendrite size during the freezing of tuna, in order to formulate a mathematical model of ice dendrite size. The tuna was frozen via a uni-directional heat transfer. Thermogram analysis allowed us to determine the position of the freezing front versus time, which is referred to as the freezing front rate. The morphology of the ice dendrites was assessed via scanning electron microscopy after freeze-drying, and the retained pore size was measured as ice dendrites. We noted that the mean size of ice dendrites increased with the distance to the cooling plate; however, it decreased with reductions in the cooling rate and the cooling temperature. In addition, shorter durations of the freeze-drying process decreased the freezing front rate, resulting in a larger size of the ice dendrite pores that operate as water vapor sublimation channels. According to our results, we could derive a linear regression as an empirical mathematical model equation between the ice dendrite size and the inverse of the freezing front rate.

• Geomechanics and Engineering
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• v.32 no.3
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• pp.293-305
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• 2023

To ensure the safety of underground infrastructures, ground can sometimes be first treated by cement slurry and then stabilized using artificial ground freezing (AGF) technique before excavation. The hydration heat produced by cement slurry increases the soil temperature before freezing and results in an extension of the active freezing time (AFT), especially when the Metro Jet System (MJS) treatment is adopted due to a high cement-soil ratio. In this paper, by taking advantage of an on-going project, a case study was performed to evaluate the influence of MJS and AGF on the ground temperature variation through on-site measurement and numerical simulation. Both on-site measurement and simulation results reveal that MJS resulted in a significant increase in the soil temperature after treatment. The ground temperature gradually decreases and then stabilized after completion of MJS. The initiation of AGF resulted in a quick decrease in ground temperature. The ground temperature then slowly decreased and stabilized at later freezing. A slight difference in ground temperature exists between the on-site measurements and simulation results due to limitations of numerical simulation. For the AGF system, numerical simulation is still strongly recommended because it is proven to be cost-effective for predicting the ground temperature variation with reasonable accuracy.

• Food Science and Preservation
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• v.10 no.2
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• pp.125-130
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• 2003

This study was carried out to investigate the thermo-physical properties and design Freezing time prediction model from data of freezing test of Kimchi. Density of Kimchi were measured as 1001.9 ${\pm}$0.03 kg/㎥ at unfrozen state, 987.0 ${\pm}$0.07 kg/㎥ at frozen state and volume of the Kimchi expanded 4.67% at -l5$^{\circ}C$. Initial freezing point of Kimchi and seasoning were -4.0$^{\circ}C$ and -2.5$^{\circ}C$, respectively. Freezing ratio of Kimchi were estimated more than 50％ at -5.0$^{\circ}C$, more than 75% at -l0$^{\circ}C$ and approximately 90% at -25$^{\circ}C$. To obtain equation for freezing time prediction of Kimchi, freezing time(Y) was regressed against the reciprocal( $X_3$) of difference of initial freezing point and freezing medium temperature, reciprocal( $X_4$) of surface heat transfer coefficient, the initial temperature( $X_1$) and thickness( $X_2$) of samples. As results of the multiple regression analysis, equations were obtained as follows. Y$_{kimchi}$=3.856 $X_1$+13982.8 $X_2$+8305.166 $X_3$+ 3559.181 $X_4$-639.189( $R^2$=0.9632). These equations shown better results than previous models, and the accuracy of its was very high as average absolute difference of about 10% in the difference between the fitted and experimental results.

• Journal of the Korean Home Economics Association
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• v.18 no.4
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• pp.87-94
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• 1980

This study was carried out to make a comparison between iced and partial freezing of bastard, yellow tail, poragy, pomfret that were generally used for Sashimi and the results that measured k-value, VB-N, TMA-N were measured and the results are as follows : 1. Regardless of the kinds of fish, freshness is better preserved in partial freezing than in iced storage. 2. In Bastard, Yellow tail When iced its freshness estimation index its K-value rose above 20% after 4 days of storage. When stored partially frozen, its K-value reached 20% after 8 days. 3. Porgy when iced, its K-value reach 20% after 6 days of storage. But when stored partially frozen, its K-value could be prolonged until 9 days with same degree. Porge was preserved for the longest time among the four fishes. 4. Pomfret When iced during 4 days and stored partially frozen during 6 days, their K-value reached about 20% Pomfret was preserved for the shortest time among the four fishes. 5. According to the kinds of fish, the results that measured VB-N, TMA-N, total bacteria have some differences, but the method of partial freezing was superior to iced storage.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2014.11a
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• pp.190-191
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• 2014

The building insulation materials shall keep their thermal conductivity constant even when the freezing and thawing repeats for over a long time. But, in this condition of repeated freezing and thawing, the organic building insulation material may suffer the degradation in the thermal performance as the gas put into the insulation materials gets out slowly over a long time. Accordingly, in this study, the change in the thermal performance has been tested and evaluated when the repeated freezing and thawing cycles happen.