• Geomechanics and Engineering
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• v.22 no.3
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• pp.219-226
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• 2020

Unconfined compression test (UCT) is widely conducted in laboratories to evaluate the mechanical behavior of frozen soils. However, its results are sensitive to the initial conditions of sample creation by freezing as well as the end-surface conditions during loading of the specimen into the apparatus for testing. This work compared ice samples prepared by three-dimensional and one-dimensional freezing. The latter created more-homogenous ice samples containing fewer entrapped air bubbles or air nuclei, leading to relatively stable UCT results. Three end-surface conditions were compared for UCT on ice specimens made by one-dimensional freezing. Steel disc cap with embedded rubber was found most appropriate for UCT. Three frozen materials (ice, frozen sand, and frozen silt) showed different failure patterns, which were classified as brittle failure and ductile failure. Ice and frozen sand showed strain-softening, while frozen silt showed strain-hardening. Subsequent investigation considered the influence of fines content on the unconfined compression behavior of frozen soil mixtures with fines contents of 0-100%. The mixtures showed a brittle-to-ductile transition of failure patterns at 10%-20% fines content.

• Food Science of Animal Resources
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• v.34 no.6
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• pp.757-762
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• 2014

The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The higher the water content, the lower Brix and milk fat contents in all samples. The density of the samples showed almost similar values in all samples (p>0.05). The viscosity of each ice cream had no effect on the water content in any of the brands. Before melting of the ice cream, the total color difference was dependent on the lightness, especially in the vanilla ice cream, owing to the reflection of light on the surface of the ice crystals. The CS product melted the fastest. In the sensory test, CS obtained a significantly higher sweetness intensity score but a lower score for color intensity, probably due to the smaller difference in total color, by which consumers might consider the color of CS as less intense. From this study, the cold chain system for ice cream distribution might be important to decide the physical properties although the concentration of milk fat is key factor in premium ice cream.

• Magazine of the Korean Society of Agricultural Engineers
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• v.33 no.2
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• pp.112-119
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• 1991

Some experiments were carried out to investigate the effects of freezing and thawing on the strength and strain characteristics of alluvial silty clay under the different temperatures, loading and moisture conditions. The results were as follows; 1. The soil used was proved to be consisted of silty clay with honey-combed structure, and showed higher dilatancy, frost activity and lower stability in natural state. 2. Soil treated with freezing and thawing cycles showed lower compressive strength compared with the non treated, The strength decreased with incement of freezing and thawing cycles. It's shapes of stress-strain curves were flat and did not formulate a peak while the peak strength of higher moisture content soil decreased with the increment of moisture content. It's decrement ratio was most distinctly shown at the first one cycle of freezing and thawing. 3. The cohesion decreased due to freezing and thawing cycles but internal frcition angle was not changed. 4. The liquid limit decreased with increment of freezing and thawing cycles, and became almost constant after three cycles of freezing and thawing. 5. The strength under simple loading at failure mode was appeared to be higher compared with the cyclic loading after freezing and thawing but initial moisture content effect was not observed. 6. Ice lense was not observed within 50% of ice content ratio but observed over 100%. The higher the ice content ratio, the higher the peak strength. As a matter of fact, it seems that an optimum ice content ratio exists for plastic mode and the least compressive strength.

• Korean Journal of Human Ecology
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• v.21 no.2
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• pp.377-388
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• 2012

The purpose of this study was to determine the content attributes and sensory characteristics of ice cream flavored with lotus leaf and seeds (Nelumbo nucifera Gaertner). Analysis of freeze dried lotus leaf powder produced the following technical results: Freeze dried lotus leaf powder contained moisture 12.2, crude protein 5.9, crude fat 1.2, crude ash 7.0, crude fiber 13.4g/100mg; raw lotus seed powder contained moisture 65.0, crude protein 8.2, crude fat 0.3, crude ash 1.0, crude fiber 10.8g/100mg; freeze dried lotus seed powder contained moisture 14.0, crude protein 17.1, crude fat 1.9, crude ash 4.0, crude fiber 2.8g/100mg. Lotus seed was processed by 4 methods: freeze dried, roasted, freeze dried peeled inner layer, cooked cut peeled inner layer. Analysis of the color value produced the following technical results: freeze dried lotus leaf powder were L(lightness) 14.5, a(redness) 4.4, b(yellowness) 24.0; freeze dried lotus seed powder L 57.3, a 14.4, b 12.0; roasted lotus seed powder L 52.7, a 22.5, b 11.9; freeze dried lotus seed peeled inner layer L 60.0, a 1.4, b 12.3. Proportional lotus ingredients used for ice cream were 1%, 3%, 5%, 7%, 10% for lotus leaves and 1%, 3%, 5% for lotus seeds. The maximum over run ratio for lotus leaf ice cream was 45.3~56.9% at 20~25 minutes operating time. Over run was significantly decreased by increasing the contents of lotus leaf powder. A maximum over run ratio for lotus seed ice cream was 46.1~54.3% at 20~25 operating time. Over run was not significantly different based on content of lotus leaf versus lotus seed. Sensory evaluation of lotus leaf ice cream produced the following results: the highest score was for color of 4.42 and the lowest score was for sweetness of 3.30. The total mean score significantly decreased by increasing the content of lotus leaf powder. Sensory evaluation of lotus seed ice cream produced the following results: the highest score was for cooked cut peeled inner layer type and the lowest was for freeze dried type 3.86. The sensory scores were not significantly different based on the content of lotus seed. Texture was evaluated highest with a rating of 4.21 and the taste was evaluated lowest with a rating of 3.68 For whole evaluation. This study concluded that lotus leaf ice cream demonstrates relative strength in terms of color and taste, and a relative weakness in terms of over run and sweetness. Suitable content of lotus leaf ranged from 1~5%. The lotus seed processed by the cooked cut peeled inner layer method received a higher rating than dried powder for lotus seed ice cream.

• Journal of Sericultural and Entomological Science
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• v.45 no.2
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• pp.85-89
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• 2003

This study was carried out in order to investigate the sensory characteristics and nutritional analysis of sherbet ice-cream and ice-bar with mulberry fruits. In the sensory characteristics, sherbet ice-cream and ice-bar with 2％ mulberry fruit extracts were revealed to have highest level on overall quality, color, texture, taste, and flavor. Content of crude protein, crude fat and crude ash were observed in higher level in 3％ mulberry fruit extracts than others. In mineral analysis, Ca and K content were the highest in sherbet ice-cream and ice-bar with mulberry fruits. Also Mg, Na, Fe and Zn content were higher level in 3％ mulberry fruit extracts than others.

• Journal of the Korean Applied Science and Technology
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• v.37 no.4
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• pp.860-869
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• 2020

This study was conducted to see the effect of maintaining the freshness of mackerel caught offshore, through the chemical analysis method in seawater slurry ice(SS), sea water cube ice(SC), tap water slurry ice(TS) and tap water cube ice(TC). Among each ice mass, bacteria were below the drinking water standard and ammonia nitrogen was over the threshold of 11 mg/l in sea water. The turbidity of the seawater was severe compared to that of fresh water. Proximate compositions showed 72.7% moisture content, 20.5% protein, 5.25% lipid, and 1.3% ash content. Sea slurry ice was kept low in pH compared with fresh water ice. VBN increases were inhibited in all reservoirs at the beginning of the storage. Generally Sea ice was kept lower VBN value than the fresh water ice.

• Journal of the Korean Geotechnical Society
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• v.39 no.6
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• pp.13-19
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• 2023

Lunar ice is a resource available for future human exploration in deep space and long-term extraterrestrial habitat. However, the origin and nature of lunar ice remains unclear. In addition to remote sensing, international space agencies are competitively planning and conducting missions for lunar surface exploration to determine the existence and resource extent of lunar ice. If a sufficient amount of lunar ice is confirmed, its future in-situ resource utilization is expected to be greatly beneficial. However, due to ice extraction, settlement may occur, which should be taken into account from a geotechnical engineering perspective. Herein, experimental investigations of the potential settlement caused by lunar ice extraction were conducted and different textures of lunar ice were simulated. Consequently, it was confirmed that significant settlement occurs even at the initial water content of ~10% in lunar regolith simulant-ice-mixed soil.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.173-179
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• 2014

The fermentation characteristics of ice wines made from freeze-dried Muscat Bailey A grapes were determined. Muscat Bailey A grapes were concentrated to 34.8 and $40.8^{\circ}Bx$ by freeze drying and were then fermented. The content of reducing sugar was 0.3% in conventional wine after fermentation, but was 21.5 and 23.9% in ice wines at 34 and $40^{\circ}Bx$, respectively. The content of alcohol was 9.6% in conventional wine but was 10.3 and 10.6% in ice wines at 34 and $40^{\circ}Bx$, respectively. It was observed that the red and violet colors of ice wines at 34 and $40^{\circ}Bx$ became dominant compared to the controls. In sensory evaluation studies, ice wines at 34 and $40^{\circ}Bx$ showed higher intensities in color, flavor, and overall preference.

• International Journal of Knowledge Content Development & Technology
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• v.9 no.4
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• pp.31-45
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• 2019

In this study, a database was established by analyzing the record data research produced in ice hockey sports. The deployed data verification with Ice hockey reference service was demonstrated with ice hockey officials and players. This research utilized the data stored in the KNSU Datanest data repository and developed PDF parsers for batch processing of records. Among the types of records, the game summary, team roster, team statistics, and player statistics files were collected, and tables were extracted from the records. PDF records were converted to text in CSV format which are converted to DataFrame and loaded into the database. Out of the total 22 types of records, 4 types were constructed with OO data parsed as element values. Data verification has found no problems with the quality of the data deployed, showing a high satisfaction with providing 66 factors against the 30 factors provided by the service previously used.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.21 no.9
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• pp.496-504
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• 2009

In order to investigate the feasibility of a direct ice slurry transporting system for the purpose of district cooling, a case study of field application is performed. The research aims include the field measurement of ice packing factor, the performance of coldness delivery, and the branching characteristics of ice slurry. Two representative types of pipe branch are dealt with in this work. For the slurry flow with ice volume fraction of 0.16 or less, the pipe blocking due to aggregation is not observed. Based on the time-wise variation of temperature in the storage tank, a calculating method of ice packing factor is newly developed, which seems to be useful when the brine concentration is unknown. It is confirmed that the mass flow rate of ice slurry per unit cooling load is markedly reduced with increasing the ice content. The pumping power also decreases, but remains unchanged for high ice fractions. The distribution of ice particle before and after branching shows a good uniformity within the range of 5% difference, but yields a unique trend depending on the flow rate.