• Journal of the Computational Structural Engineering Institute of Korea
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• v.16 no.3
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• pp.219-228
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• 2003

Numerical and experimental studies were conducted on the temperature distribution of a buried steel pipe and surrounding granite frozen soils in the closed system. The relationship between unfrozen water content and temperatures was analysed by laboratory test. The thermal conductivity measurements were made to compare the results with a formula presented by Lachenbruch. A steel container model that consists of a freezing chamber and a buried circular steel pipe was built for the laboratory temperature measurements. The time temperature records were measured experimentally, and those records were compared with numerical results obtained from FEM analysis in order to verify the feasibility. The latent heat effect on the granite frozen soils in the numerical study was considered.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.263-267
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• 2012

Six different types of biltong samples were manufactured from beef which was slowly frozen, quickly frozen or unfrozen. After marinating the samples according to the formulation used, meats were dried at two different temperatures ($28{\pm}1^{\circ}C$ or $42{\pm}1^{\circ}C$) until they lost half of their weights. Chemical, instrumental textural and sensorial analyses were done for determination of the most preferred sample and to compare the attributes of the samples with each other. It was found that, aw values of the samples were among 0.81 and 0.83, whereas water contents were changing among the values 39.64% and 45.37%. There were no significant differences determined among the protein contents of the biltong samples (p>0.05). Fat, ash and salt contents of the samples were among the values 1.32% and 2.07%, 5.30% and 6.06%, 2.68% and 3.30% respectively. Hardness of the samples were found between 34.81 N and 44.13 N and there was no significant difference observed among the hardness values of the biltong samples (p>0.05). As results of the analyses, it can be concluded that the highest flavor, color, tenderness and overall acceptability scores were obtained for the sample QF-LT which was made from quickly frozen beef and was dried at low temperature ($28{\pm}1^{\circ}C$) (p<0.05).

• Food Science of Animal Resources
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• v.42 no.3
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• pp.467-485
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• 2022

Supercooling storage refers to lowering the product temperature below its freezing point without phase transition and has the potential to extend shelf life. Nevertheless, supercooled objects are in a thermodynamically unstable state, and nucleation can occur spontaneously. To achieve supercooling storage, slow cooling and insulation are essential. Hence, a stepwise algorithm for the supercooling storage of pork loins was designed and validated in this study. Pork loins were stored at 3℃, -18℃, and -3℃ (freezing), and supercooled for 16 days. All samples remained in a supercooled state and were unfrozen at the end of storage. Supercooled pork loins were superior in terms of drip loss, cooking loss, and water-holding capacity compared to frozen samples. Additionally, supercooling treatment prevented discoloration, increase of volatile basic nitrogen, and microbial growth. Thus, supercooling of pork loin was achieved using a stepwise program and was effective to maintain meat quality.

• Journal of the Korean Geosynthetics Society
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• v.21 no.4
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• pp.31-40
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• 2022

Recently, the Arctic resource development project, where undeveloped energy resources (oil, natural gas, etc.) are deposited, is actively being promoted for the perspective of diversifying the construction market and developing future energy resources. However, the frozen ground always has problems such as sinking and frost-heaving due to extreme weather. Therefore, it is necessary to analyze the thermal characteristics of the frozen soil to secure the stability of the ground structure. In this study, a series of laboratory tests were performed to evaluated the thermal characteristics of frozen soil samples in the oil sand field in Alberta, Canada. In additon, it was compared with the results of domestic(Gangwond-do) sample performed under the same conditions. As a comparison results of the experiments, it was clarified that the different frozen water content and thermal conductivity characteristics by temperature after completion of freezing could affect the frozen soil behavior.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.772-782
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• 2015

This study was performed to explore the deterioration of physicochemical quality of beef hind limb during frozen storage at −20℃, affected by repeated freeze-thaw cycles. The effects of three successive freeze-thaw cycles on beef hind limb were investigated comparing with unfrozen beef muscle for 80 d by keeping at −20±1℃. The freeze-thaw cycles were subjected to three thawing methods and carried out to select the best one on the basis of deterioration of physicochemical properties of beef. As the number of repeated freeze-thaw cycles increased, drip loss decreased and water holding capacity (WHC) increased (p<0.05) till two cycles and then decreased. Cooking loss increased in cycle one and three but decreased in cycle two. Moreover, drip loss, WHC and cooking loss affected (p<0.05) by thawing methods within the cycles. However, pH value decreased (p<0.05), but peroxide value (p<0.05), free fatty acids value (p<0.05) and TBARS value increased (p<0.05) significantly as the number of repeated freeze-thaw cycles increased. Moreover, significant (p<0.05) interactive effects were found among the thawing methods and repeated cycles. As a result, freeze-thaw cycles affected the physicochemical quality of beef muscle, causing the degradation of its quality.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.482-495
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• 2014

The objectives of this study were to know the effect of repeated freeze-thaw cycles of beef on the sensory, physicochemical quality and microbiological assessment. The effects of three successive freeze-thaw cycles on beef forelimb were investigated comparing with unfrozen fresh beef for 75 d by keeping at $-20{\pm}1^{\circ}C$. The freeze-thaw cycles were subjected to three thawing methods and carried out to know the best one. As the number of freeze-thaw cycles increased color and odor declined significantly before cook within the cycles and tenderness, overall acceptability also declined among the cycles after cook by thawing methods. The thawing loss increased and dripping loss decreased significantly (p<0.05). Water holding capacity (WHC) increased (p<0.05) until two cycles and then decreased. Cooking loss increased in cycle 1 and 3, but decreased in cycle 2. pH decreased significantly (p<0.05) among the cycles. Moreover, drip loss, cooking loss and WHC were affected (p<0.05) by thawing methods within the cycles. 2-Thiobarbituric acid (TBARS) value increased (p<0.05) gradually within the cycles and among the cycles by thawing methods. Total viable bacteria, total coliform and total yeast-mould count decreased significantly (p<0.05) within and among the cycles in comparison to the initial count in repeated freeze-thaw cycles. As a result, repeated freeze-thaw cycles affected the sensory, physicochemical and microbiological quality of beef, causing the deterioration of beef quality, but improved the microbiological quality. Although repeated freeze-thaw cycles did not affect much on beef quality and safety but it may be concluded that repeated freeze and thaw should be minimized in terms of beef color for commercial value and WHC and tenderness/juiciness for eating quality.

• Journal of the Korean GEO-environmental Society
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• v.16 no.6
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• pp.31-38
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• 2015

Recently, the participation on the development of the natural gas pipeline in Russia as well as the recent construction of the second Korean Antarctic research station, the Jangbogo station provide the research interests on the behavior of the permafrost ground. To investigate the effect of fines on the mechanical responses of frozen sands, unconfined compression tests were performed on the frozen sands with 0, 5, 10 and 15% of fine contents at -5, -10 and $-15^{\circ}C$. The poorly graded (SP) Joomunjin sand and kaolinite, silt with low plasticity (ML) were used for the preparation of the frozen soil specimens. The mechanical responses of the tested soils were investigated via unconfined compression tests in the temperature controlled laboratory and analyzed in terms of peak unconfined compressive strength and secant modulus at 50% of the peak strength. As the fine contents increase, the unfrozen water contents increase and thus the strength and stiffness of frozen soils decrease. The increment of the stiffness and strength due to the temperature decrease vary with the fine contents.

• Journal of the Korean Geotechnical Society
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• v.37 no.1
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• pp.5-15
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• 2021

The areas consisting of frost susceptible soils in cold regions, such as the Arctic area, have problems of frost heave and thaw settlement due to the seasonal air temperature changes and internal temperature of installed structures. Ground stabilization methods for preventing frost heave and thaw settlement of frost susceptible soils include trenching, backfilling and thermo-syphon. The thermo-syphon is the method in which refrigerant can control the ground temperature by transferring the ground temperature to atmosphere in the from of two-phase flow through the heat circulation of the internal refrigerant. This numerical study applied the function of these thermo-syphon as the boundary condition through user-subroutine coding inside ABAQUS and compared and analyzed the temperature results of laboratory experiments.

• Journal of the Korean Geotechnical Society
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• v.33 no.3
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• pp.49-62
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• 2017

In order to understand response of geo-structures to the freezing-thawing process in the ground, it is necessary to consider phase change of the pore water of the ground and also to understand soil interaction with structures. In this study, numerical analysis was carried out for freezing and thawing effect on the modular road system. Neumann's theoretical equation for freezing-thawing processes in porous media can be used to estimate frozen depth and heaving from basic soil properties and ground and surface temperature, but its application is limited to the case for the sediment with fully saturated condition and zero unfrozen water content. Numerical analysis of the modular road system was performed on various soil types and different ground water table as the varying freezing index. The amount of heaving in the silty soil was much larger than those in granite weathered soil or sandy soil, and lowering groundwater level reduced ground heaving induced by freezing. Numerical analysis for temperature history of the ground surface predicted residual heaving near the surface by the freeze-thaw process in silty soil. It ought to reduce stiffness and bearing capacity of the ground so that it will impair stability and serviceability of new road system. However, the amount of residual heaving was insignificant for the road system installed in weathered soil granite and sandy soil. Since modular road system is a pavement structure mounted on the supporting substructure unlike the prevalent road pavement system, strict criteria should be applied for uniform and differential settlement of the pavement system.

• Korean Journal of Food Science and Technology
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• v.22 no.1
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• pp.1-6
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• 1990

The thermal diffusivity of defatted and nondefatted starches were measured on the basis of one dimensional semi-infinitive theory. Differential scanning calorymetry was used to study the effects of cooling rate, fat and water contents on the enthalpy and entropy changes with the cooling rate of $-2.5{\sim}10^{\circ}C/min$. Thermal diffusivity of defatted and nondefatted straches were determined to be $4.14{\times}10^{-4}{\sim}4.96{\times}10^{-4}(m^2/h),\;4.09{\times}10^{-4}{\sim}4.81{\times}10^{-4}(m^2/h)$ in unfrozen state, and $2.78{\times}10^{-3}{\sim}3.91{\times}10^{-3}(m^2/h),\;2.26{\times}10^{-3}{\sim}3.57{\times}1-^{-3}(m^2/h)$ in frozen state respectively. On decreasing temperatures in frozen state, thermal diffusivities of starches were increased and entropy and enthalpy were decreased, and more rapid cooling rates resulted in a decrease in entropy. A linear relation was observed between enthropy, enthaly and water content. Thermal diffusivity was decreased, and entropy was increasing fat content. With water content ranging from 35 to 90%, enthalpy and entropy of straches were found to be $107{\sim}216 (kcal /moi),\;0.45{\sim}0.94(kcal/mol.\;K)$, respectively.