• Journal of Korean Tunnelling and Underground Space Association
• /
• v.19 no.6
• /
• pp.1059-1075
• /
• 2017

The objective of this study was to evaluate the freezing and thawing resistance of the existing drainage system for leakage treatment of underground concrete structures operating in cold regions. The freezing and thawing test was conducted on 4 types of drainage system specimens to evaluate the freezing and thawing resistance of the drainage system. The freezing and thawing resistance was evaluated on 4 types of Hotty-gel, as a waterproofing material, connection methods and on two methods to fix the drainage board with Hotty-gel on the surface of cement concrete specimen. One cycle of the freeze-thaw testing was 48 hours (24 hours of freezing and 24 hours of thawing), and the temperatures of freezing and thawing were at $-18^{\circ}C$ and $10^{\circ}C$, respectively. Among the 4 types of Hotty-gel connection methods, leakage occurred after 28 cycles (8 weeks) of freeze-thawing only in the Hotty-gel connection method with the 'V' groove applied to the corner of the drainage board. No leakage occurred in the 3 types of Hotty-gel connection methods. In two fixing methods, leakage occurred in the method of fixing the drainage board on the cement concrete specimen using the washer, screw and plastic wall plug. Leakage occurred at one point after 10 cycles (3 weeks) of freezing and thawing. After 28 cycles (8 weeks) of freezing and thawing, leakage point increased to 5 points. As time passed, the leak point was not increased, but the amount of leakage was increased at each leak point. The Hotty-gel connection method with cross-sectional diagonal shape was evaluated to be the highest in the production efficiency considering the production time and manufacturing method of the Hotty-gel connection shape. In the construction efficiency considering the construction time and construction method, the fixing method of air nailer, fixed nail and washer was superior to that of the washer, screw and plastic wall plug.

• KSCE Journal of Civil and Environmental Engineering Research
• /
• v.32 no.1D
• /
• pp.33-39
• /
• 2012

More and more pavements are suffering from damage these days due to the below-zero winter temperatures and frequent snowfalls. From this research, the freeze-thawing mechanisms of pavements will be observed, and the freeze-thawing resistance of porous asphalt concrete mixture is to be evaluated according to various assessment methods. The investigation was conducted through applying rigid and flexible pavements to freeze-thawing resistance experiments, which include various experiments such as deformation rate measurements, Lottman tests, repeated cyclic freeze-thawing experiments, stripping resistance tests and so on. Test results revealed that the porous asphalt concrete had less deformations according to temperatures compared to dense-graded asphalt concrete due to the 20% void gap. In addition, according to the freeze-thawing repetition experiments which are effected by moisture, the porous asphalt concrete mixture showed superior resistance to repeated cyclic freeze-thawing compared to other asphalt concrete mixtures due to the drainage and the voids within the specimen.

• Journal of The Korean Society of Agricultural Engineers
• /
• v.52 no.3
• /
• pp.89-95
• /
• 2010

There is the freezing method as one of the ground improvement methods for excavating an underground tunnel, and due to its improved reliability, recently construction cases of applying this method into sandy soil grounds as well as cohesive soil grounds of cities have been reported. But, applying the freezing method into cohesive soil grounds could bring concerns of the expansion of the whole ground and the settlements from thawing of ground. In this study, the deformation strength characteristics of cohesive soil which received freezing and thawing hysteresis were examined using the sample collected from the site of cohesive soil ground applied with the freezing method and its structural characteristics were analyzed using an electronic microscope. And, the test with cohesive soil reconstituted from cohesive soil which received freezing and thawing hysteresis was carried out and its result was analyzed comparatively. The result of this test showed that the structure of natural clay was significantly changed due to freezing and thawing hysteresis.

• Smart Structures and Systems
• /
• v.17 no.1
• /
• pp.45-58
• /
• 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 Chest Surgery
• /
• v.37 no.2
• /
• pp.113-118
• /
• 2004

The studies on cryopreserved arterial allograft have been focused on cooling methods, pre-treatment, cryoprotectant agents, and preservation temperature. But recently, several studies have reported that thawing methods also play an important role in the occurrence of macroscopic and microscopic cracks. This study was designed to investigate the cell injury after thawing, using a rabbit model to clarify the effect of thawing methods on cryopreserved arteries. Material and Method: Segments of the rabbit aorta were obtained and divided into 3 groups (n=60) according to whether the specimens were fresh (control, n=20), cryopreserved and rapidly thawed (RT) at 37$^{\circ}C$ (n=20), or cryopreserved and subjected to controlled, automated slow thawing (ST)(n=20). Cell damage was established using the TUNEL method and the morphological changes were also evaluated. Result: In the group that was rapidly thawed, the expression of TUNEL (＋) cells increased significantly more than in the slowly thawed group. In addition, the endothelial denudation, microvesicles and edema were significant in the rapidly thawed group compared with those changes in the slowly thawed group. Conclusion: Our study suggests that the rapid thawing method may be one of the major causes of cellular damage and delayed rupture in cryopresewed arterial allografts. The expression of TUNEL (＋) cells and structural changes were significantly low in the slowly thawed group, which might have contributed to the improvement of graft failure after transplantation.

• Journal of the Korea institute for structural maintenance and inspection
• /
• v.16 no.6
• /
• pp.73-81
• /
• 2012

Concrete structures are commonly exposed to freezing-thawing condition. This freezing-thawing action changes the pore structure of concrete, and it can reduce the durability of concrete. In this study, the change of the internal pore structure and durability of concrete due to freezing-thawing action are investigated. According to results, the excellent durability records were reported by the existing evaluation methods for all mixes. However, the pores, 50~100nm size in diameter, are increased in concrete specimens exposed to freezing-thawing action, and the chloride penetration resistance was significantly reduced. The linear relationship between pore structure and chloride penetration resistance was shown in water cured concrete. Meanwhile, the linear relationship was decreased when concrete is exposed to freezing-thawing condition. It is desirable to review the criterion of durability evaluation for concrete specimens exposed to freezing-fthawing and chloride attack condition, simultaneously.

• Clinical and Experimental Reproductive Medicine
• /
• v.14 no.1
• /
• pp.51-59
• /
• 1987

The present experiments have been bone to verify the effects of the warming rate and the degenerated blastomere(s) on further development of the frozen and thawed 4- and 8-cell mouse embryos. The embryos obtained from the mouse superovulated and mated were frozen in the solution of 15M DMSO in PBS containing 10% FCS at a slowly cooling rate($0.3^{\circ}C/min$). Two methods of warming slowly($8^{\circ}C/min$) and quickly ($450^{\circ}C/min$) were applied for thawing embryos. The thawed embryos were grouped according to the number of healthy blastomere(s) in the embryos. Some of the embryos were eliminated their degenerated blastomere(s) by means of a micromanipulation technique. The embryos were examined their developmental phases after 48 or 72 hrs incubation. The rates of blastocyst development from the frozen and thawed 4- and 8-cell embryos were 72.7% and 73.5%, respectively in case of thawing slowly, and were 78.9% and 80.0%, respectively in case of thawing quickly. The rate in case of thawing quickly was significantly higher than that in case of thawing slowly. The rates of blastocyst development from the frozen and thawed 4- and 8-cell embryos eliminated their degenerated blastomere(s) increased 5.9% and 24.4%, respectively compared with those of control groups not eliminated. The more number of degenerated blastomere(s) were eliminated from the embryos, the higher rate of blastocyst development was shown. It may be concluded from the results that the quickly thawing method is better for increasing survival rate than the slowly thawing one, and that the degenerated blastomere(s) in the frozen and thawed embryos affects as an interfering factor for further development of the embryos.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.4
• /
• pp.426-432
• /
• 2006

This study was conducted to investigate the changes in quality characteristics of frozen maesil according to thawing methods. The quality of maesil thawed in microwave oven was superior to those thaw in refrigerating temperature(5 $^{\circ}$) and in room temperature(25 $^{\circ}$). Drip loss of maesil thawed in microwave oven was 3.2${\pm}$0.2%. The total content of free sugars of maesil was 426.6 mg%, and 3% of them was decreased during thawing in microwave oven. The total content of organic acids was 5,297.2 mg%, and 2.5% of them was decreased during thawing in microwave oven. The total content of free amino acids was 281.4 mg%, and 2.1% of them was decreased during thawing in microwave oven. The principle ingredients of frozen maesil was stand for the lost contents of free sugar and a content loss of free organic acid and free amino acid were the fewest by thawing. Antioxidant effect for soybean oil and linoleic acid of maesil extract were expressd POV and TBA values. Antioxidative activity of fresh maesil extract was highest followed by maesil thawed in microwave oven, thawed in refreezing temperature (5$^{\circ}$)and room temperature (25$^{\circ}$)

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.10
• /
• pp.1492-1503
• /
• 2015

This study evaluated the combination effect of various freezing and thawing techniques on the quality and nutritional aspects of onions. Onions were frozen by natural air convection freezing (NCF), air blast freezing (ABF), and liquid nitrogen freezing (LNF). Onions were frozen for 76 min by NCF, 9 min by ABF, and 9 min by LNF. The freezing treatment was stopped when the core temperature reached $-12^{\circ}C$ for NCF and ABF, and $-120^{\circ}C$ for LNF. Frozen samples were thawed through natural air convection thawing, running water thawing, sonication thawing (ST), or microwave thawing. The quality and nutritional aspects of frozen-thawed onions were evaluated by measuring thawing loss, pH, texture, water content, color, and SEM image. ST was found to cause the least loss in onion sample among the tested thawing methods, whereas the freezing methods did not cause any significant loss. In our experiment, thawing is found to be a more critical technique when compared to that of freezing. There were no clear quantifications or trends of pH and water content among different freezing and thawing techniques. The highest total color difference (${\Delta}E$) was observed in the NCF sample. For morphological observation, ABF gave the smallest ice crystal size, as well as minimum cell collapse. Loss of vitamin C, free sugar, and organic acid content was lower in the ABF and ST sample, when compared to other trials. In our study, we found that combination of ABF and ST could preserve the quality and nutritional aspects of frozen-thawed onions better than other methods.

• Korean Journal of Poultry Science
• /
• v.46 no.4
• /
• pp.223-234
• /
• 2019

This study investigated the effects of thawing methods and storage time on the quality of frozen duck meat. Meat was obtained from eight-week-old Korean native ducks (average weight=2.8 kg). Seventy-two samples were divided into eight treatments (three replicates/treatment, three samples/replicate) with 2 × 4 factorial arrangement based on two thawing methods (under running water at 12℃ for 3 h and in a refrigerator at 5℃ for 24 h) and four storage times (1, 3, 6, and 12 months). CIE b^* was significantly different among different storage time treatments, reaching its lowest after 6 months (P<0.05). Cooking loss did not differ between storage times; however, it was significantly lower following application of the fast thawing treatment (P<0.05). Water-holding capacity of meat stored for one month was highest compared to that of meat stored for a longer period (P<0.05). Additionally, there were significant differences based on storage time in γ-linoleic acid (C18:3n6) and eicosenoic acid (C20:1n9) contents (P<0.01), as well as in protein contents (P<0.05). Palmitoleic acid (C16:1n7) typically decreased after three months of storage; however, this decline was not significant compared to other storage times. Essential amino acids contents, except methionine, were significantly difference at six and 12 months of storage (P<0.05). Similarly, non-essential amino acid contents, except tyrosine, were significantly different among storage periods (P<0.05, P<0.01). Alternatively, there were no significant differences in the chemical composition, fatty acid content, or amino acid content based on the thawing method.