• Smart Structures and Systems
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• 제17권1호
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• pp.45-58
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• 2016

Freezing and thawing cycles induce deterioration and strength degradation of concrete structures. This study presumes that a large quantity of contact-type defects develop due to the freezing and thawing cycles of concrete and evaluates the degree of defects based on a nonlinearity parameter. The nonlinearity parameter was obtained by an impact-modulation technique, one of the nonlinear ultrasonic methods. It is then used as an indicator of the degree of contact-type defects. Five types of damaged samples were fabricated according to different freezing and thawing cycles, and the occurrence of opening or cracks on a micro-scale was visually verified via scanning electron microscopy. Dynamic modulus and wave velocity were also measured for a sensitivity comparison with the obtained nonlinearity parameter. The possibility of evaluating strength degradation was also investigated based on a simple correlation of the experimental results.

• Journal of Advanced Marine Engineering and Technology
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• 제25권4호
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• pp.825-832
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• 2001

This study was experimentally performed to investigate freezing behavior of sea water along horizontal cooled a circular tube with bubbly flow. The experiments were carried out for a variety of parameter, such as sea water velocity, air-bubble flow rate, and cooled-tube temperature. The shape of freezing layer, freezing rate and salinity of frozen layer were observed and measured. And the flow patterns around cooled tube were visualized using the PIV to analyze the relationship between the flow structure and the freezing characteristics. It was found that the experimental parameters gave a great influence on the freezing rate and the salinity of the frozen layer.

• Journal of Advanced Marine Engineering and Technology
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• 제25권6호
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• pp.1250-1259
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• 2001

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

• 한국마린엔지니어링학회:학술대회논문집
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• 한국마린엔지니어링학회 2001년도 춘계학술대회 논문집
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• pp.249-257
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• 2001

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

• 한국마린엔지니어링학회:학술대회논문집
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• 한국마린엔지니어링학회 2005년도 전기학술대회논문집
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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.

• Geomechanics and Engineering
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• 제31권6호
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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.

• 한국수정란이식학회지
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• 제28권3호
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• pp.297-302
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• 2013

Cryopreservation of epididymal spermatozoa offers a potential tool for rescuing genetic material from males of genetically elite populations. Castration, catastrophic injury, sudden death or any other event that makes semen collection or mating impossible may prematurely terminate a stallion reproduction. Stallion epididymal spermatozoa vary widely in the loss of progressive motility, acrosomal integrity, and viability during freezing and thawing. The objective of this work was to investigate the effect of (1) freezing package types on cryopreservation efficiency, (2) thawing temperatures (37, 56 or $70^{\circ}C$) on Computer Assisted Sperm Analysis (CASA) parameters and (3) post-thawing incubation time (0, 1, 2 or 4h) on castrated stallion epididymis. Post-thawed sperm motility ranged between 59.69% and 64.28% ($56^{\circ}C$ and $37^{\circ}C$) in various thawing temperatures. When stallion epididymis sperm was frozen, straw was better than freezing tube on VCL (Velocity of Curvilinear Line) and VAP (Velocity of Average Path) parameter. Higher percentage of motility was observed at $37^{\circ}C$ thawing temperature even though no significant difference was observed among various temperatures. The motility, VCL, ALH (Amplitude of Lateral Head displacement), VAP, BCF (Beat-Cross Frequency) and STR (Straightness index) parameter of post-thawed sperm were significantly decreased by increasing the incubation time for all thawing temperatures. The present study showed that type of freezing package (Straw vs. Freezing tube) was not significantly different on cryopreservation efficiency. Furthermore, stallion epididymal spermatozoa frozen-thawed at $37^{\circ}C$ for 1 min resulted the highest proportion of motility and velocity movement. In addition, motility and viability of frozen-thawed stallion epididymal spermatozoa were also decreased by incubation.

• 한국지반신소재학회논문집
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• 제13권1호
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• pp.41-52
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• 2014

화강토는 우리나라에서 널리 분포하는 흙으로써 공기에 노출되거나 물과 접촉하면 강도특성이 쉽게 변화하는 흙으로 건설기술자가 가장 많이 당면하고 있는 지반재료이다. 특히, 이러한 재료는 계절적 환경변화를 거치게 되면서 토류구조물의 주 구성요소인 배면지반은 습윤-건조, 동결-융해 및 자연 또는 인공적인 풍화과정을 거치게 된다. 따라서 본 연구는 이러한 지반환경변화 후 화강토의 동적거동 특성에 미치는 지반환경 및 풍화조건이 무엇인지를 공진주 실험을 통해 연구하였다. 본 연구결과 화강토의 동적특성에 가장 큰 영향 미치고 있는 지반환경 조건은 습윤-건조 풍화조건이며, 다음으로 인공풍화 조건이 초기에는 큰 영향을 미치다가 동결-융해 사이클 횟수가 증가할수록 동결-융해 조건이 더 큰 영향을 미치는 것으로 나타났다.

• Asian-Australasian Journal of Animal Sciences
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• 제29권1호
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• pp.100-108
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• 2016

In this study, a survey was conducted to both evaluate the consumers' general attitudes for purchasing and storing the raw chicken and determine the thawing practices used for defrosting frozen chicken at home. About 75% of the consumers indicated purchasing chicken meat at least once a week or more. Furthermore, the majority (82.16%) of those who stored at least a portion of the raw chicken stated freezing the raw chicken meat at home. Freezing the chicken meat was considered to have no effect on the quality by 43.49% of the consumers while 56.51% thought that freezing had either negative or positive effects on the quality. The survey study indicated that top five most commonly used thawing practices included thawing on the kitchen counter, thawing in the refrigerator, thawing in the warm water, thawing in the microwave, and thawing under tap water. In addition, an experimental study was conducted to determine the effects of these most commonly used thawing practices on some quality characteristics of the chicken meat including pH, drip loss, cooking loss, color analysis and textural profile analysis. Although, $L^*$ value for thawing on the kitchen counter was the lowest, after cooking, none of the thawing treatments have a significant effect on the color values. Thawing in the microwave produced the highest drip loss of 3.47% while the lowest drip loss of 0.62% was observed with thawing in the refrigerator. On the other hand, thawing in the microwave and refrigerator caused the lowest cooking loss values of 18.29% and 18.53%, respectively. Nevertheless, there were no significant differences among textural parameter values of the defrosted and then cooked samples using the home based thawing practices, indicating similar quality characteristics among the samples.

• 한국식품과학회지
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• 제20권2호
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• pp.205-212
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• 1988

마늘의 영하온도에서 저장시 나타나는 내한성(耐寒性)의 원인규명을 위하여 인편의 성분조성이 빙점 강하에 미치는 영향에 대하여 시험하였다. 생체(生體)마늘의 성분조성의 특징은 가용성고형분이 $40^{\circ}$ Brix(건물기준액 90%)로 일반과채류의 $10^{\circ}$ Brix에 비(比)하여 월등히 높았으며 그 구성은 총 90%중 당류가 70% 단백질이 20%였다 그리고 불용성 고형분 10%의 조성은 회분 3% 조섬유 3%였고 그외 지방, 탄수화물 및 단백질을 합(合)하여 4%정도로 되어 있었다. 마늘 성분중 당류는 fructosan이 주종(主種)이었으며 이들은 $1{\sim}29$ 중합도(Polymerization degree)의 것이 혼재되어 있으며 특히 $4{\sim}5$중합도의 것이 전체 50%이상으로 가장 많았다. 마늘의 내한성 지표인 빙점은 수용성고형분 농도가 높을수록 낮았고 동일농도일 경우에는 저중합도(低重合度)의 fructosan일수록 낮았다.