• 콘크리트학회논문집
• /
• 제11권4호
• /
• pp.117-127
• /
• 1999

In concrete incorporating high volume ground granulated blast-furnace slag that has frozen at early age, to evaluated the results of resistance to freezing and thawing is very difficult because the hydration of the concrete increases over the duration of rapid freezing and thawing test. Hence, the dynamic modulus of elasticity of specimens after freezing and thawing will be favorable results unless the hydration effect is taken into consideration. In this study, a method of evaluating to the resistance to freezing and thawing of concrete subjected freezing at early age, in which the effect of hydration is modified for its increase during rapid freezing and thawing test, is investigated.

• 유기물자원화
• /
• 제18권2호
• /
• pp.93-100
• /
• 2010

본 연구는 하수슬러지 전처리 방법으로 분쇄, 동결 해동, 동결 분쇄 조작을 한 후, 각각의 슬러지 특성의 변화를 고찰하였다. 분쇄 슬러지, 동결 해동 슬러지, 동결 분쇄 슬러지는 하수슬러지 부피에 비해 각각 2.08배, 3.37배, 3.54배 감소하여 동결 분쇄한 경우가 가장 슬러지 감소량이 컸으며 그 다음으로 동결 후 해동한 경우, 분쇄만 한 경우 순이었다. 또한 하수슬러지의 SCOD 농도, SBOD 농도, protein 농도는 동결하지 않은 것보다 동결 하는 것이 높았고, 그 중에서도 동결 후 분쇄하는 것이 가장 높은 경향을 보였다. TS, VS의 제거율은 동결한 것이 높았지만, 동결 분쇄보다 동결 해동이 높은 경향을 보였다. 이상의 결과로부터 동결 분쇄 방법이 슬러지 전처리 방법으로 매우 효과적이며 2012년부터 발효되는 슬러지 해양 투기 전면 금지에 대한 대안이 될 수 있을 것으로 기대된다.

• 한국철도학회:학술대회논문집
• /
• 한국철도학회 2001년도 추계학술대회 논문집
• /
• pp.520-525
• /
• 2001

It's strongly recommended to check upon the slope stability of soil nearby railroad, since the freezing-thawing repeat in long term may cause decrease of slope stability. The study is, therefore, focused on the strength characteristic transformation of soil, measuring it experimentally, throughout physical and mechanical tests operated by the freezing-thawing repeat tests. The sampling of weathered soil used for the embankment materials along the domestic railway lines are classified by parent-rock, and then collected after it in the first hand. It tells that Uniaxial strength and axial strain were decreased simultaneously as the frequency of freezing-thawing repeat increased and its range was reduced into 25～85 percentage off comparing to uniaxial strength of unfreezing-soils when about 100 times of freezing-thawing repeats occurred. Following the result of direct shear tests, the cohesion of freezing-soil with freezing-thawing repeats shows 11∼60 percentage less than that of unfreezing-soil but the change of internal friction angle of the soil is extremely slight, enough to ignore. As a result. it could be found that strength characteristic transformation has highly correlated with freezing-thawing repeat.

• 폴리머
• /
• 제25권2호
• /
• pp.270-278
• /
• 2001

의료용 고분자로 널리 알려진 poly(vinylalcohol)(PVA)와 poly(N-vinylpyrrolidone)(PVP)를 이용하여 상처치료용 하이드로겔을 제조하였다. PVP 하이드로겔의 기계적 강도를 향상시키기 위해 PVA/PVP 혼합용액에 \"freezing and thawing (동결융해)\"을 반복한 후 방사선 ($^{60}$Co${\gamma}$-rays)을 조사하여 하이드로겔을 얻었다. PVA와 PVP의 조성비 (30 : 70 ~ 100 : 0), 동결융해의 반복횟수, PVA 분자량을 변화시키면서 PVA/PVP 하이드로겔의 겔화율, 팽윤도, 겔강도를 측정하였다. PVA/PVP 하이드로겔은 방사선 조사로만 제조되었을 때 보다 동결융해 반복 후 방사선조사했을 때 겔화율과 겔강도가 향상되었다. 이외에 동결융해의 반복정도에 따른 물성의 특징을 논의하였다.특징을 논의하였다.

• 한국가축번식학회지
• /
• 제21권3호
• /
• pp.287-292
• /
• 1997

This study was carried out to investigate the effects of concentration and kinds of cryoprotectants, equilibraction time, thawing temperature and time, sucrose concentration on the survival rates of frozen bovine demi-embryos. The bovine demi-embryos following dehydration by cryoprotectants a various concentration of sucrose were freezed by cell freezer and thawed in 3$0^{\circ}C$ water bath. Survival and in vitro developmental rates was defined as development rates on in vitro culture or FDA-test. The results are summarized as follows : 1. The high survival rates of demi-embryos after frozen-thawing in freezing medium was attained 2.0M glycerol. The high survival rates of demi-embryos after frozen-thawing in freezing medium was obtained using single cryoprotectant(25.0~30.0%) than mixed cryoprotectants(16.7~19.0%). 2. The survival rates of demi-embryos after frozen-thawing in freezing medium added 1.5M, 2.0M glycerol＋0.25M sucrose(37.5~33.3%) were higher survival rates than those of sucrose concentration of 0.50, 0.75M(12.5~26.7%). 3. The equilibration time on the survival rates of demi-embryos was attained after short period of time(30.0~35.0%) in the freezing medium higher than long period of time(21.1%). 4. The thawing temperature on the survival rates of demi-embryos was attained at 3$0^{\circ}C$ of thawing temperature(26.7~40.0%) higher than $25^{\circ}C$ or 37$^{\circ}C$ of thawing temperature(13.3~20.0%). 5. The thawing time on the survival rates of demi-embryos was attained at 1~5 minutes of thawing time(26.7~33.3%) in the freezing medium higher than 10 minutes of thawing time(13.3~18.8%).

• 한국축산식품학회지
• /
• 제34권5호
• /
• pp.597-603
• /
• 2014

In this study, the physicochemical and sensory quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen pork were examined. The packaged pork samples, which were frozen by air blast freezing at $-45^{\circ}C$ or electro-magnetic freezing at $-55^{\circ}C$, were thawed using 4 different methods: refrigeration ($4{\pm}1^{\circ}C$), room temperature (RT, $25^{\circ}C$), cold water ($15^{\circ}C$), and microwave (2450 MHz). Analyses were carried out to determine the drip and cooking loss, water holding capacity (WHC), moisture content and sensory evaluation. Frozen pork thawed in a microwave indicated relatively less thawing loss (0.63-1.24%) than the other thawing methods (0.68-1.38%). The cooking loss after electro-magnetic freezing indicated 37.4% by microwave thawing, compared with 32.9% by refrigeration, 36.5% by RT, and 37.2% by cold water in ham. The thawing of samples frozen by electro-magnetic freezing showed no significant differences between the methods used, while the moisture content was higher in belly thawed by microwave (62.0%) after electro-magnetic freezing than refrigeration (54.8%), RT (61.3%), and cold water (61.1%). The highest overall acceptability was shown for microwave thawing after electro-magnetic freezing but there were no significant differences compared to that of the other samples.

• 한국임상수의학회지
• /
• 제8권2호
• /
• pp.183-190
• /
• 1991

Pellet and straw methods in canine semen freezing are compared with respect to motility, viability and acrosome demage of sperm during each of the two major processing steps, to prior-freezing and to frozen-thawing. Senen was extended with a tris-buffered egg yolk contained 4% glycero1 Pellet freezing in the hole of dry ice and straw freezing on the surface of liquid nitrogen were carried out, respectively. The frozen semen 10 days after storage in liquid nitrogen container. wao thawed. In the comparison of two freezing methods, the straw freezing method with 42.7% in motility. 49.2% in viability and 0.186 acrosome score after thawing seems to be superior to the pellet freezing method with 31.2%, 34.5% and 0.314%, respectively. Sperm motility of processing step to frozen-thawing against decrease rate 12.67% to Prior freezing appeared of 33.84% and 49.37% in straw and pellet freezing and increase of 0.02 in acrsomal score to prior freezing appeared of 0.08 and 0.21 in straw and pellet freezing method to frozen-thawing

• 한국수산과학회지
• /
• 제37권3호
• /
• pp.175-178
• /
• 2004

We here report that the muscle of 'gukmeri-bok' puffer fish (Takifugu vermicularis radiatus) is intoxicated after freezing and thawing processes even though it is not toxic when it is fresh. This study was carried out to investigate the effect of different freezing and thawing conditions as well as the effect of the presence of skin or viscera on the intoxication of muscle of 'gukmeri-bok' puffer during freezing and thawing process. As a result of this investigation, thawing condition, but not freezing conditions or periods played an important role in muscle intoxication. Tetrodotoxin secretory grands exist in the skin of toxic puffer fish, the skin was more responsible for the muscles intoxication than the viscera during the freezing-thawing process. In other words, no toxicity was measured in the muscle of skinned-frozen specimens even when thawed. According to this result, it is recommended that the skin and viscera must be removed before being frozen for edible purpose. Otherwise, when a whole fish should be frozen, alternative half-thawing and removal of skin from frozen specimens is recommended.

• 한국농공학회지
• /
• 제33권2호
• /
• pp.112-119
• /
• 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.

• 한국축산식품학회지
• /
• 제34권6호
• /
• pp.777-783
• /
• 2014

This study investigated the effect of various freezing and thawing techniques on the quality of beef. Meat samples were frozen using natural convection freezing (NF), individual quick freezing (IQF), or cryogenic freezing (CF) techniques, followed by natural convection thawing (NCT) or running water thawing (RT). The meat was frozen until the core temperature reached $-12^{\circ}C$ and then stored at $-24^{\circ}C$, followed by thawing until the temperature reached $5^{\circ}C$. Quality parameters, such as the pH, water binding properties, CIE color, shear force, and microstructure of the beef were elucidated. Although the freezing and thawing combinations did not cause remarkable changes in the quality parameters, rapid freezing, in the order of CF, IQF, and NF, was found to minimize the quality deterioration. In the case of thawing methods, NCT was better than RT and the meat quality was influence on the thawing temperature rather than the thawing rate. Although the microstructure of the frozen beef exhibited an excessive loss of integrity after the freezing and thawing, it did not cause any remarkable change in the beef quality. Taken together, these results demonstrate that CF and NCT form the best combination for beef processing; however, IQF and NCT may have practical applications in the frozen food industry.