• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.6
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• pp.555-564
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• 1990

The headspace gas chromatographic(analytical) technique was used to evaluate the retention of volatiles in fruit juices during freeze drying as a function of freezing rate, the content of initial solid and chamber pressure. The effects of freezing rate and drying time on the volatile retention under the experimental conditions were marked, particulary at long freezing time. The retention of volatiles in the freeze dried was largely affected by the freezing rate. The highest volatile loss under the freeze drying conditions was observed during the first stage of drying. The behavior during freeze drying of the volatile substances was affected by high content of initial solid. The volatile retention was higher in quick freeze drying than slow freeze drying and low pressure than high.

• Journal of Institute of Convergence Technology
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• v.2 no.1
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• pp.1-6
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• 2012

The cold chain system in South-East Asia is requiring to maintain freshness of refrigerated or frozen food. In this study, Thermal storage system using Phase change material (PCM) was developed and evaluated its performance about temperature and cold keeping time. For various application of cold chain system, we developed portable cold box, cold roll container and freezing station. Keeping time on laboratory tests of portable cold box in case of refrigeration and freezing were 6 hours and 4 hours, respectively. Cold container was developed to 2.5 ton scale. Evaluation in Indonesia, it was showed to keep the setting temperature of $-10^{\circ}C$ over 40 hours at $30^{\circ}C$ of ambient air. Freezing station using PCM was kept over 24 hours under $-20^{\circ}C$.

• Proceedings of the KSME Conference
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• 2000.04b
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• pp.51-56
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• 2000

The Finite Element Solutions Is reported on solid-liquid phase change in porous media with natural convection including freezing. The model is based on volume averaged transport equations, while phase change is assumed to occur over a small temperature range. The FEM (Finite Element Method) algorithm used in this study is 3-step time-splitting method which requires much less execution time and computer storage the velocity-pressure integrated method and the penalty method. And the explicit Lax-Wendroff scheme is applied to nonlinear convective term in the energy equation. For natural convection including melting and solidification the numerical results show reasonable agreement with FDM (Finite Difference Method) results.

• Journal of Korean Tunnelling and Underground Space Association
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• v.16 no.5
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• pp.431-443
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• 2014

In this paper case studies of artificial ground freezing, which have not been applied in Korea, have been investigated for the water cut-off in a subsea tunnel under high water pressure and the most commonly used cooling mediums of brine and liquid nitrogen are examined. Since sea water with pressure has the lower freezing point than pure water, the lower temperature cooling medium is required in the application of subsea tunnel. Also, the cooling medium must have refrigeration safety and is able to reduce executing time. Brine freezing system can reuse cooling medium and is safer than liquid nitrogen freezing. But it takes more time to freeze ground and needs complex circulation plants. On the other hand, liquid nitrogen freezing system can't recycle cooling medium and may cause breathing problems or asphyxiation through oxygen deficiency. But, freezing with liquid nitrogen is fast and requires simple refrigeration equipment. Principal elements of design for ground freezing in subsea tunnel have been extracted and these elements are needed further research.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.4
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• pp.463-470
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• 1998

To improve muscle quality and prolong freshness of sashimi, the effects of freezing-thawing condition on physicochemical and rheological properties of plaice muscle were investigated. Muscle tested were frozen with quick freezing (liquid nitrogen gas) or slow freezing ($-15^{\circ}C$ air). Transition time of zone of ice crystal formation was within 10 minute for quick freezing and 110 minute for slow freezing. Time required for thawing to $0^{\circ}C$ in muscle temperature by various thawing methods was shortest with $25^{\circ}C$ tap water, followed by $15^{\circ}C$ tap water, $10^{\circ}C$ tap water, $25^{\circ}C$ air, $5^{\circ}C$ tap water and $0^{\circ}C$ cold water. Breaking strength of muscle was higher in quickly frozen sample than in slowly frozen sample. According to sashimi term, changes in breaking strength of muscle did not show any difference in quickly frozen sample, while showed significant difference in slowly frozen sample. The remaining content of ATP was not effected by freezing speed, and ATP content was apt to higher in quickly thawed sample than in slowly thawed sample. IMP was the majority of ATP and it's related compounds of sample after freezing and thawing. Collagen matrix was weakened markedly in slowly frozen sample than in quickly frozen sample.

• Food Engineering Progress
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• v.14 no.4
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• pp.328-334
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• 2010

Recently the enhancement and development of makgeolli processing to extend shelf life are constantly accomplished. However, the standardization to restrict microorganisms including cold chain system and sterilizing system has not been established yet. Therefore, the objective of this study was to investigate the storage stability of makgeolli using quick freezing (QF) and slow freezing (SF) storage methods. The storage period was 40 days. Every 10 days, the samples were taken from the quick and slow freezing storage chamber. And then the samples were put into a $10^{\circ}C$ refrigerator for 24 hr to thaw them. The final samples were evaluated for chemical experiments and microbial cell counts. As a result, reducing sugar content was dramatically increased after 10 days for all of the samples. In titratable acidity and color values case, these values did not significantly change by storage time. In case of lactic acid bacteria and yeasts for all the samples, there was a decreasing tendency with storage time. Especially, in case of lactic acid bacteria, the changes from the beginning microbial cell counts ($4.1{\times}10^7$ CFU/mL) for QF and SF after 20 days were $3.6{\times}10^6$ CFU/mL and $1.8{\times}10^4$ CFU/mL, respectively. This result showed that the freezing methods could restrict the microbial growth in makgeolli.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.688-696
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• 1999

Changes in quality during frozen storage of meat with thermal equalized freezing and various freezing methods were investigated. When beef were frozen at freezing rate of $0.39{\sim}0.66\;cm/h$, average diameter of ice crystal were about $30{\sim}50\;{\mu}m$ and showed broken tissues or irregular cracks. At freezing velocity of $1.14{\sim}2.26\;cm/h$, ice crystals of about $10{\sim}30\;{\mu}m$ was formed mainly inside or between fiber and slight destruction of tissues was occurred. The average diameter (D) of the ice crystals were related to the characteristic freezing time $(t_c)$ by the equation: $D({\mu}m)=4.089+26.88logt_c\;(r^2=0.913)$. Beef with still-air freezing showed higher drip loss than methods of immersion and thermal equalized freezing. Also, drip loss of pork was relatively lower than beef and showed highest value to 7.39% during storage on 40 days at air-blast freezing method. No apparent change of pH during storage of frozen beef and pork by freezing methods were detected. However, least changes for sample with thermal equalized freezing was found compare to sample with still-air and air blast freezing in VBN and TBA value. The fluctuation of frozen storage temperature did not cause noticeable changes on pH and water content. However, drip loss, VBN and TBA values were increased slowly as frequency of fluctuation increased.

• Geomechanics and Engineering
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• v.23 no.2
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• pp.179-187
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• 2020

Freezing-thawing cycles have significant effect on soils engineering behavior in frozen areas. This effect is more considerable in fine-graded than coarse-grained soils. The objective of this study is improving soil durability and strength in continues freezing-thawing cycles. For getting this purpose mixture of Polyvinyl Acetate (PVAc) and Ethylene Glycol Monobutyl Ether (EGBE) has been added to fine-grained soil and final prepared samples were tested at different freezing-thawing cycles. PVAc was mixed with 1%, 2% and 3% of soil weight. Half of PVAc weight was used as weight of EGBE. Freezing-Thawing cycles were exposed to samples and they were tested at different cycles. Results showed that adding mixture of PVAc+EGBE improved strength and durability of samples up to 10 freezing-thawing cycles. Unconfined compress strength tests were applied to samples and stress and strain of samples were tested on failure time. Behavior of samples was different at different percentages of mixture. Results showed that increasing amount of PVAc from 1% to 2% had more considerable effect on final stress than 2% to 3%. Using higher percentages of PVAc + EGBE mixture leaded to that samples carried more strain before collapsing. Another result gained from tests was that, freezing-thawing effect was more considerable after fourth cycles. It means differences between first and fourth cycles were more considerable than differences between fourth and tenth.

• Journal of Microbiology
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• v.41 no.3
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• pp.262-265
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• 2003

Although enumerating bacterial cells is a fundamental step in understanding microbial ecosystems in marine environments, substantial decrease in bacterial counts with increasing sample storage time hampers the accurate estimation of bacterial biomass. We compared the variations in bacterial cell numbers caused by freezing and thawing of sample bottles or slides. Bacterial counts of seawater samples frozen only once in a sampling bottle yielded approximately 95％ of the original numbers after 90 days, whereas 80％ of the original count was obtained for samples prepared on slides. Only 67％ and 58％ of the original counts were recovered in samples repeatedly frozen and thawed in bottles or on slides, respectively. The results indicated that freezing a seawater sample in a bottle increased the consistency of the epifluorescence microscopic enumeration of bacterial cells.

• Proceedings of the Korea Concrete Institute Conference
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• 2003.11a
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• pp.48-53
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• 2003

The steel slag, a by-product which is produced on the process of manufacturing steel by refining pig iron is mainly used as road materials after aging it. It is necessary to age steel slag for long time in air because the reaction with water and free-CaO in steel slag could make the volume expanded. Due to this reason it prevents steel slag from being used as aggregate of concrete. But steel slag used in this study is controled by a air-jet method which rapidly cools substance melted at a high temperature. Rapid cooling prevents from generating of free-CaO in steel slag. In this study, it was investigated that steel slag manufactured by air-jet method affects on concrete in the freezing and thawing. As results of this study, concrete mixed with steel slag was worse in the freezing and thawing than concrete mixed with sand in spite of using air entraining agent. To obtain durability of concrete in the freezing and thawing, it is desirable to mix 50% of steel slag in concrete per unit weight of volume.