• Food Science and Preservation
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• v.23 no.3
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• pp.438-444
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• 2016

This study was performed to determine the optimal freezing point for the reliable cold storage of Korean agricultural products, and to provide basic data for determining the storage temperature based on the quality characteristics. Additional supercooling temperature analysis was conducted to explore the possibility of supercooling storage. To determine the effects of quality characteristics on the freezing point, the hardness, acidity, moisture and sugar content were analyzed. The crops were frozen using customized cooling unit and their freezing and supercooling points were determined based on their heat release points. The freezing temperatures of garlic, leek, cucumber, hot pepper, grape, oriental melon, netted melon, peach, cherry tomato, plum, daikon, sweet persimmon, apple, sweet potato, mandarin, pear, and strawberry were -1.6, -0.5, -0.5, -0.7, -1.6, -1.6, -1.3, -0.8, -0.3, -1.1, -0.3, -1.7, -1.5, -1.5, -0.8, -1.5, and -$0.9^{\circ}C$, respectively; otherwise, supercooling points were -7.8, -3.7, -3.3, -4.9, -5.7, -4.6, -2.8, -3.3, -5.9, -4.2, -0.8, -4.7, -3.2, -3.7, -4.7, -4.2, and -$3.4^{\circ}C$, respectively. These results suggest that the ideal freezing temperature of crops could be estimated through freezing point depression because of their sugar content, and this technique should be used to maintain an optimum storage temperature. However, cold storage is complicated and further study is required because of the effects of long-term cold storage on the crops.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.19 no.9
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• pp.647-653
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• 2007

In dynamic ice storage system(DISS), ice slurry is formed not only from solution freezing by mechanical removing parts but also supercooled solution. However, in order to perform continuous ice formation in the system without mechanical moving parts, supercooled aqueous solution should be formed stable through cooling heat exchanger and be dissolved uniformly in storage tank. In previous study, the time of ice slurry increased as the pressure of the cooling heat exchanger(PHX) increased. In this study, a cooling experiment of an ethylene glycol 7mass% solution was performed with various inlet temperature of the PHX, which has constant brine inlet temperature of $-7^{\circ}C$. The temperature in the storage tank maintained to freezing point of the solution. At results, the time of ice slurry formation increased as the supercooling degree decreased and the cooling rate increased.

• 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.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.4 no.3
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• pp.175-182
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• 1992

Freezing of the binary solution ($H_2O-NaCl$) saturating a packed bed of spheres is investigated experimentally. The system is cooled through its top surface, and the bottom is maintained at a temperature above the liquidus. Experiments are performed on the hypolutectic side, and the cold wall temperature is lower than the eutectic point. The effects of initial mixture concentration, superheat and glass bead diameter on temperature and concentration distributions are investigated. Supercooling was observed only at early times of the freezing process for experiments with 5% initial salt concentration. Flow visualization experiments and mushy-liquid interface position observations revealed natural convection in the liquid region. Remelting phenomena was not observed at both the solid-mushy and mushy-liquid interfaces.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.15 no.8
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• pp.652-660
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• 2003

T-history method, measuring heat-of-fusion of phase change material (PCM) in sealed tubes, has the advantages of a simple experimental device and no requirements in sampling process. However, a degree of supercooling used in selecting the range of latent heat release and neglecting sensible heat during the phase change process can cause significant errors in determining the heat of fusion in the original method, which has been improved in order to predict better results by us. In the present study, the modified method was applied to a variety of PCM such as paraffin and lauric acid having very small or no supercooling with a satisfactory precision. Also the selection of inflection point and temperature measurement position was fumed out not to affect the accuracy of heat-of-fusion significantly. As a result, the method can provide an appropriate means to assess a new developed PCM by cycle test even if a very accurate value cannot be obtained.

• Korean journal of applied entomology
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• v.36 no.3
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• pp.249-255
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• 1997

The sublethal temperature (5$^{\circ}$C for 2hr) led the fifth instar larvae of beet armyworm, Spodoprern exigucr (Hiibner), to increase cold tolerance to subzero lethal temperatures ( 'rapid cold hardening' ). The strength of rapid cold hardening was, however, varied among different populations which showed different cold tolerance in response to cold temperatures. To analyse the physiological factors affecting the rapid cold hardening, hernolymph osmolalities. supercooling points, glycerol contents, and cold stress proteins were measured by treating the fifth instar larvae with the sublethal low temperatures. The treated larvae showed increase of hemolymph osmolalities and glycerol contents. Changes of the osmolalities were greater in cold-hardy strains than in cold-susceptible strains. The sublethal temperature also induced them to express the cold-stress proteins (I0 - 20kD) in the hemolymph. but did not to change supercooling points.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.19 no.12
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• pp.883-888
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• 2007

As a starting point of investigating what molecular dynamic simulations can reveal about the nature of atomic level of heating and cooling process, argon described by the LJ potential is considered. Stepwise heating and cooling of constant rates are simulated in the NPT (constant number, pressure and temperature) ensemble. Hysteresis is found due to the superheating and supercooling. Drastic change of volume and energy is involved with phase change, but the melting point can not be obtained by simply observing the changes of these quantities. Since liquid and solid phases can co-exist at the same temperature, Gibbs free energy should be calculated to find the temperature where the Gibbs free energy of liquid is equal to that of the solid since the equilibrium state is the state of minimum Gibbs free energy. The obtained melting temperature, $T^*=0.685$, is close to that of the experiment with only 2% error.

• Proceedings of the SAREK Conference
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• 2006.06a
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• pp.138-143
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• 2006

The peculiarity of ice slurry, such as liquidity, high heat transfer rate and easy storage can also find to supercooled type dynamic ice storage system(DISS) which is one of the DISS. However, in order to accomplish continuous ice formation in the system without mechanical moving parts, supercooled aqueous solutionshould be formed stable through cooling heat exchanger and be dissoluted in storage tank. In previous research, the time of ice slurry increased as the pressure of the cooling heat exchanger(PHX) increased. In this study, a cooling experiment of an ethylene glycol 7mass% solution was performed with various inlet temperature of the PHX, which has constant brine inlet temperature of $-7^{\circ}C$. The temperature in the storage tank maintained to freezing point of the solution. At results, the time of ice slurry formation increased as the supercooling degree decreased and the cooling rate increased.

• Food Science and Preservation
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• v.14 no.5
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• pp.469-473
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• 2007

The optimal formula for non-frozen pound cake was sought using a central composite design with a quadratic model, by response surface methodology (RSM). Behavior on supercooling, freezing time, theological properties, and sensory attributes of pound cake were studied by using various concentrations of sugar, sorbitol, and glycerol. The freezing temperature of standard pound cake was $-16.16^{\circ}C$. The hardness, freezing point temperature, and sensory properties were shown as a quadratic relationship whereas moisture content was analyzed by a linear model. Optimized formula for non-frozen cake were suggested to include (sugar:sorbitol:glycerol) 77.6:0.0:20.4, 60.0:32.8:16.4, and 70.8:11.2:19.6 (all % of total sugar) by RSM. The freezing tines of optimized non-frozen pound cake were reduced by $27{\sim}45%$. The freezing Points of optimized pound cake were depressed below $-20^{\circ}C$. Sorbitol and glycerol may be used as cryoprotectants and preserve the desired sensory attributes of pound cake at low temperatures.

• Korean journal of applied entomology
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• v.36 no.3
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• pp.256-263
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• 1997

Supercooling points (SCP) and cold tolerance of the tobacco cutworm, Spodol~rera litura Fabricius. were measured in response to subzero temperatures. SCPs were varied among developmental stages. Eggs showed the lowest SCP (-27$^{\circ}$C). Pupae and adults had the intermediate SCP(- 18$^{\circ}$C). The SCPs (- I0 to - 16$^{\circ}$C) of larvae increased with their ages. Lethal low temperature of each stage was higher than its SCP. Preexposure of eggs and larvae to a sublethal low temperature increased their survival capacities under lethal low temperatures. The sublethal temperature also induced the fifth instar larvae to increase hemolymph osmolality and to produce cold-induced proteins of apparent molecular weights of 20 and 27 kD. These results indicate that this species is classified into a freeze-susceptible insect.