• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.589-592
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• 2008

This study was conducted to assess the durability of Chloride-inhibiting Low-Heat Cement while being subjected to freezing-thawing during winter seasons. Although durability varies slightly depending on the conditions of the jobsite, frost damage to concrete resulting from repeated freezing and thawing over the course of seasonal changes is the leading cause behind lowered concrete durability. in addition, concrete that has been subjected to freezing and thawing during the winter season develops a significant amount of expansive force at the core and begins to exhibit signs of damage, such as cracking, peeling, and detachment from the aggregate. Therefore, this study fabricated test specimens using a Chloride-inhibiting Low-Heat Cement(CLC) and the widely used blast furnace slag cement(BFS) and Ordinary Portland Cement(OPC) with water-to-cement ratios of 35%, 40% and 45%, respectively, to assess the durability index of the CLC as per resistance to freezing-thawing. The specimens were then tested using the KS F 2456 method (Testing method for resistance of concrete to rapid freezing and thawing) to measure the dynamic modulus of elasticity. The dynamic modulus of elasticity measurements were then used to derive the durability indices. By comparing the durability indices, it was confirmed that CLC, BFS, and OPC all had superior durability.

• 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 Science of Animal Resources
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• v.43 no.5
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• pp.840-858
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• 2023

This study was designed to compare the quality changes in mackerel fillets stored under different conditions by using hyperspectral imaging (HSI) techniques. Fillets packaged in vacuum were stored for six days under five different conditions: refrigerated at 4℃ (R group); iced at 5±3℃ (I group); kept at an ambient of 17±2℃ (A group); frozen at -18℃ for 24 h and thawed in a refrigerator at 4℃ for 5 h on the sampling day (FTR group); FTR thawed in tap water instead of thawing in a refrigerator (FTW group). The FTR group had the lowest total bacterial count, drip loss, 2-thiobarbituric acid reactive substances, volatile basic nitrogen, and texture profile analysis values among groups during the entire storage period (p<0.05). Scanning electron microscopy revealed that the FTR group had less damage, while the other groups had shrunken muscle tissues. HIS integrated with the partial least squares model yielded reliable and efficient results, with high R²_cv values, for several quality parameters of the mackerel fillets. Overall, the FTR group, involving freezing and thawing in a refrigerator, appears to be the most favorable option for maintaining the quality of mackerel fillets, which could be practically implemented in the industry. HSI is a suitable and effective technique for determining the quality of mackerel fillets stored under different conditions.

• Korean Journal of Poultry Science
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• v.45 no.4
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• pp.237-244
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• 2018

In this study, to increase the survival rate of frozen/thaw rooster semen, standard protocols of semen thawing procedures were tested by computer-assisted sperm assay (CASA). We tested 4 different thawing protocols for frozen semen, $5^{\circ}C$ for 2 min, $35^{\circ}C$ for 30 s, $54^{\circ}C$ for 13 s, and $70^{\circ}C$ for 7 s. The pooled semen from 5 to 8 Ogye rooster line was diluted in the HS-1 diluent and frozen in 8% methylacetamide (MA) in liquid nitrogen vapors. To determine standard thawing method, straws were plunged into different temperatures and times. The resulting motilities were recorded by the CASA system. The results of this study showed that the best viability of the spermatozoa was shown by exposure at $5^{\circ}C$ for 2 min. Moreover, the longevity test of thawed sperm at $5^{\circ}C$ for 2 min also supported the higher viability under low temperature preservation of $17^{\circ}C$ for 1 hr. Further research is needed to increase the motility of thawed rooster semen for field application. In addition, the in vivo tests for different rooster lines are also needed for the establishment of avian genetic resource bank.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.710-715
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• 2014

To date, the quality and safety of frozen bokbunja have not been clearly assessed. To produce high-quality frozen bokbunja, the optimal freeze-thaw conditions need to be explored. The most popular cultivar (Rubus occidentalis) in Korea was selected for this study. To determine the changes in the quality of frozen R. occidentalis berries, different freezing temperatures were used. The berries were frozen at -20, -45, and $-70^{\circ}C$ immediately after harvest. The drip ratio, hardness, pH, sugar content, color, and anthocyanidin content of the frozen and thawed samples were analyzed. The drip ratio, sugar content, and hardness of the berries correlated significantly with the freezing temperatures. The color and pH of the berries were not significantly affected by the freezing conditions. Frozen leaks between cells reduced significantly with decreasing temperatures. The freeze-thawing process significantly reduced the total aerobic bacteria and inhibited the growth of yeast/mold in the berries to about 2 log scales.

• International Journal of Highway Engineering
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• v.18 no.1
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• pp.63-72
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• 2016

PURPOSES : The use of roller-compacted concrete pavement (RCCP) is an environmentally friendly method of construction that utilizes the aggregate interlock effect by means of a hydration reaction and roller compacting, demonstrating a superb structural performance with a relatively small unit water content and unit cement content. However, even if an excellent structural performance was secured through a previous study, the verification research on the environmental load and long-term durability was conducted under unsatisfactory conditions. In order to secure longterm durability, the construction of an appropriate internal air-void structure is required. In this study, a method of improving the long-term durability of RCCP will be suggested by analyzing the internal air-void structure and relevant durability of roller-compacted concrete. METHODS : The method of improving the long-term durability involves measurements of the air content, air voids, and air-spacing factor in RCCP that experiences a change in terms of the kind of air-entraining agent and chemical admixture proportions. This test should be conducted on the basis of test criteria such as ASTM C 457, 672, and KS F 2456. RESULTS : Freezing, thawing, and scaling resistance tests of roller compacted concrete without a chemical admixture showed that it was weak. However, as a result of conducting air entraining (AE) with an AE agent, a large amount of air was distributed with a range of 2~3%, and an air void spacing factor ranging from 200 to $300{\mu}m$ (close to $250{\mu}m$) coming from PCA was secured. Accordingly, the freezing and thawing resistance was improved, with a relative dynamic elastic modulus of more than 80%, and the scaling resistance was improved under the appropriate AE agent content rate. CONCLUSIONS : The long-term durability of RCCP has a direct relationship with the air-void spacing factor, and it can be secured only by ensuring the air void spacing factor through air entraining with the inclusion of an AE agent.

• Journal of Food Hygiene and Safety
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• v.31 no.1
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• pp.42-50
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• 2016

The effects of freezing and thawing conditions on microbiological quality and microstructure change of inoculated (Listeria monocytogenes and Campylobacter jejuni) and non-inoculated chicken breasts were investigated. Chicken breasts were frozen with air blast freezing (-20, -70, and $-150^{\circ}C$), ethanol ($-70^{\circ}C$) and liquid nitrogen ($-196^{\circ}C$) immersion freezing. There were no significant differences on the populations of L. monocytogenes inoculated with chicken breasts under different freezing conditions. However, air blast freezing ($-20^{\circ}C$) resulted in significant reductions for total aerobic bacteria and C. jejuni compared to the control and other freezing treatments. The frozen samples were thawed with (hot or cold) air blast, water immersion, and high pressure thawing at $4^{\circ}C$ and $25^{\circ}C$. the populations of total aerobic bacteria, and yeast and mold in the frozen chicken breast increased by 5.78 and 4.05 log CFU/g after water immersion thawing ($25^{\circ}C$) treatment. After five freeze-thaw cycles, the populations of total aerobic bacteria, yeast and mold, and C. jejuni were reduced by 0.29~1.40 log cycles, while there were no significant differences (P > 0.05) in the populations of L. monocytogenes depending on the freeze-thaw cycles. In addition, the histological examination of chicken breasts showed an increase in spacing between the muscle fiber and torn muscle fiber bundles as the number of freeze-thaw cycles increased. These results indicate that freezing and thawing processes could affect in the levels of microbial contamination and the histological change of chicken breasts.

• Proceedings of the Korea Concrete Institute Conference
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• 1999.10a
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• pp.647-650
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• 1999

Deterioration of agricultural hydraulic structures(AHS), which are under harsh environmental conditions, is more sever than other ordinary structures. To investigate the deterioration factors of AHS, various physical and chemical analyses are performed. The porosity of AHS increases more rapidly than ordinary structures because they are subject to frequent water permeation and water-soluble materials are easily emitted to surface area. Thus, AHS are tend to be damaged by freezing and thawing more easily due to the increase of water containment inside concrete.

• Proceedings of the Korea Concrete Institute Conference
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• 2000.10a
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• pp.419-424
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• 2000

The primary objectives of this study are to investigate the properties of strength and durability of recycled aggregate concrete was added polypropylene as variables and to fabricate fine concrete in some conditions. The variables are substitution ratios of recycled aggregate(0, 30, 50, 100%) and additions of polypropylene(0, 0.2, 0.5, 1.0%). Compressive strength test to investigate strength properties and freeze-thawing test and drying shrinkage test to durability properties were done. As the result of this study, When variables are substitution ratio(30%) of recycled aggregated and addition(0.5%) of polypropylene, fine concrete was fabricated.

• International Journal of Highway Engineering
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• v.20 no.3
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• pp.11-18
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• 2018

PURPOSES : Durability of concrete is traditionally based on evaluating the effect of a single deterioration mechanism such as freezing & thawing action, chloride attack, carbonation and chemical attack. In reality, however, concrete structures are subjected to varying environmental exposure conditions which often results in multi-deterioration mechanism occurring. This study presents the experimental results on the durability of concrete incorporating air-cooled slag(AS) and/or water-cooled slag(WS) exposed to multi-deterioration environments of chloride attack and freezing & thawing action. METHODS : In order to evaluate durable performance of concretes exposed to single- and multi-deterioration, relative dynamic modulus of elasticity, mass ratio and compressive strength measurements were performed. RESULTS :It was observed that multi-deterioration severely affected durability of concrete compared with single deterioration irrespective of concrete types. Additionally, the replacement of cement by AS and WS showed a beneficial effect on enhancement of concrete durability. CONCLUSIONS : It is concluded that resistance to single- and/or multi-deterioration of concrete is highly dependent on the types of binder used in the concrete. Showing the a good resistance to multi-deterioration with concrete incorporating AS, it is also concluded that the AS possibly is an option for concrete materials, especially under severe environments.