• Magazine of the Korea Concrete Institute
• /
• v.4 no.3
• /
• pp.157-166
• /
• 1992

해수환경하의 콘크리트 구조물은 동결융해의 반복에 의한 물리적인 침식과 해수중에 용존하는 각종의 이온들의 침투로 인한 화학적 침식에 의해 현저한 성능저하현상을 나타내는 것으로 알려져있다. 본 연구는 포졸란계 혼합재인 플라이 애쉬, 슬래그, 슬리카 흄과 폴리머계 혼합재인 Ethylene Vinyl Acetate(EVA), Styrene-Butadiene Rubber(SBR)를 사용하여 제조한 콘크리트 경화체의 해수환 경하에서 동결융해 저항성에 미치는 혼합재의 종류 및 첨가량의 영향, W/C의 영향을 비교 검토한 실험적 연구이다. 콘크리트의 동결융해 저항성을 위해서는 공기연행이 필수적이며, 공기연행시킨 경우 W/C가 낮을수록 동결융해 저항성이 우수하였다. 해수중에서의 동결융해 저항성은 슬래그분말을 첨가할 때 우수하였으며, 폴리머계 혼합재에서는 EVA가 우수한 결과를 나타내었다.

• Journal of the Korea Concrete Institute
• /
• v.23 no.1
• /
• pp.23-30
• /
• 2011

In this study, deterioration degrees of concrete were investigated at laboratory under seawater attack and cycling freeze-thaw, which are major durability performance deterioration factors of concrete. Deteriorations of mixed concrete using Portland & blended cement were examined by instrumental analysis of changes in relative dynamic modulus of elasticity and compressive strength. After 520 cycles of freeze-thaw, relative dynamic modulus of elasticity and compressive strength of concrete mixed with normal Portland and LHC over 75% showed relatively low resistance of approximately 44% of those values of SRC. Concrete replaced with 50% fine powder of blast furnace slag showed the most excellent freeze-thaw resistance among the tested blended cement concrete.

• Journal of Advanced Marine Engineering and Technology
• /
• v.25 no.4
• /
• pp.825-832
• /
• 2001

This study was experimentally performed to investigate freezing behavior of sea water along horizontal cooled a circular tube with bubbly flow. The experiments were carried out for a variety of parameter, such as sea water velocity, air-bubble flow rate, and cooled-tube temperature. The shape of freezing layer, freezing rate and salinity of frozen layer were observed and measured. And the flow patterns around cooled tube were visualized using the PIV to analyze the relationship between the flow structure and the freezing characteristics. It was found that the experimental parameters gave a great influence on the freezing rate and the salinity of the frozen layer.

• Journal of Advanced Marine Engineering and Technology
• /
• v.22 no.5
• /
• pp.680-686
• /
• 1998

In the adoption of a desalination system the most important factor is the cost of fresh water pro-duction. In general LNG is stored in a tank as a liquid state below $-162^{\circ}C$ When it is serviced however the LNG absorbs energy from a heat source and it is transformed to a high pressure gaseous state. During this process a huge amount of cold energy accumulated in cooling LNG is wasted. This wasted cold energycan be utilized to produce fresh water by using a sea water freez-ing desalination system. in order to develop a sea water freezing desalination system and to estab-lish its design technique qualitative and quantitative data regarding the freezing behavior of sea water is required in advance. The goals of this study are to reveal the freezing mechanisms of sea water in a cooled circular tube to measure the freezing rate and to investigate the freezing heat-transfer characteristics. The experimental results provide a general understanding of sea water freezing behavior in a cooled circular tube.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2005.05a
• /
• pp.307-311
• /
• 2005

본 연구는 동결농축유의 미량성분을 분석하고 관능적 특성을 알아보기 위하여 실시하였다. 농축유의 수용성비타민은 동결농축유가 진공농축유보다 비타민의 감소율이 적었고, 같은 동결농축유의 경우에 17% 고형분인 농축유가 27% 고형분인 농축유보다 비타민의 감소율이 적었다. 지용성비타민도 동결농축유가 진공농축유보다 비타민 감소율이 적었으며, 수용성비타민 보다는 그 감소율이 크지 않았다. 유리아미노산은 진공농축유보다 동결농축유에서 많이 측정되었고 단쇄유리지방산은 진공농축유가 동결농축유보다 생성량이 많았으며 고형분이 많을수록 많이 측정되었다. 지방산화도는 단쇄유리지방산의 결과와 같이 동결농축유보다 진공농축유가 더 높게 측정되었다. 관능검사는 cooked flavor, oxidized flavor, cheesy flavor, fat-taste, oxidized taste, off-taste에서 동결농축유가 진공농축유보다 양호하게 평가되었다. 결과적으로 동결농축유가 진공농축유보다 미량성분의 손실이 적고 관능적으로 양호하게 평가되었기 때문에 영양학적, 관능적으로 우수하다고 사료된다.

• Proceedings of the Korean Society of Marine Engineers Conference
• /
• 2005.06a
• /
• pp.233-238
• /
• 2005

According to change of flow around a circular tube for freezing, measured a variety of salinity of frozen layer. This study was experimentally performed to investigate freezing behavior of sea water along a vertical cooled a circular tube with bubbly flow. The experiments were carried out for a variety of parameter, such as air-bubble method, cooled -tube temperature and air-flow rate. It was found that the experimental parameters gave a great influence on the freezing rate and the salinity of the frozen layer.

• Journal of Advanced Marine Engineering and Technology
• /
• v.25 no.6
• /
• pp.1250-1259
• /
• 2001

This study was experimentally performed to investigate sea water freezing behavior along parallel cooled plate with bubbly flow The experiments were carried out for a variety of parameter, such as sea water velocity, air-bubble flow rate, and cooled-plate temperature. The shape of freezing layer, freezing rate and salinity of frozen layer were observed and measured. It was found that the experimental parameters gave a great influence on the freezing rate and the salinity of the frozen layer.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2005.05a
• /
• pp.303-306
• /
• 2005

본 연구는 개발한 batch type 동결농축장치를 이용하여 제조한 동결농축유의 일반성분 분석 및 이화학적 특성을 분석하고, 진공농축유와 비교하여 동결농축유의 우수성을 입증하기위하여 실시되었다. 동결농축유와 진공농축유는 농축방법에 따라 차이가 나타났으며, 전기영동 실험결과 진공농축유에 비하여 동결농축유의 band가 뚜렷하게 나타나 열처리한 진공농축유가 열변성이 된 것을 확인할 수 있었다. 열처리시에는 Maillard반응이 일어나거나 유효성 lysine함량이 감소되며, 유청내 용해성 칼슘이 인산이나 변성된 단백질과 결합하여 한외여과성칼슘(calcium ions in milk ultrafiltrates)함량이 감소되며, 비타민 손실, 유당의 이성체화, 휘발성 황화합물 생성에 의해 가열취가 발생될 수 있다. 따라서 전기영동 실험결과 batch type 동결농축장치를 이용하여 제조한 동결농축유의 우수성을 확인할 수 있었다.

• Proceedings of the Korean Aquaculture Society Conference
• /
• 2003.10a
• /
• pp.118-118
• /
• 2003

홍조류 김속 해조 5종(모무늬돌김, 방사무늬김, 참김, 긴잎돌김, 잇바디돌김)의 사상체를 2단계 냉각법으로 액체질소 중에서 동결보존을 시행하였다. 시료를 여러 가지 동해보호제에 현탁시킨 후 프로그램 냉각기로 4시간에 걸쳐 -4$0^{\circ}C$까지 천천히 동결시켰다. 일차 완만동결 종결 후 즉시 동결용 튜브를 액체질소 중에 수용하여 급속동결 시켰다. 해동시에는 4$0^{\circ}C$의 항온수조에서 대부분의 얼음 결정을 급격히 해동시킨 후 냉각수내에서 완전히 해동시켰다. 생존률은 김 속 해조에서는 neutral red로 염색하여 산정하였으며 50% 해수에 10% DMSO와 0.5M sorbitol 혼합액을 동해보호제로 사용하였을 때의 생존율이 54.6~70.9%였다.

• Journal of Advanced Marine Engineering and Technology
• /
• v.22 no.4
• /
• pp.529-537
• /
• 1998

Currently as due to the rapid development of industry and increase in population we meet serious problems concerning the shortage and pollution of water. In the country many experts predict a shortage of water approaching 450 million tons by the year 2006. To cope with this serious problem it is necessary to construct desalination plants. In the adoption of a desalination system the most important factor is the cost of fresh water production,. In general LNG is stored in a tank as a liquid state below $-162^{\circ}C$. When it is serviced, however the LNG absorbs energy from a heat source and transforms to a high pressure gaseous state. During this process a huge amount of cold energy accumulated in cooling LNG is wasted. This wasted cold energy can be utilized to produce fresh water by using a sea water freezing desalination system. In order to develop a sea water freezing desalination system and to establish its design technique qualitative and quantitative data regarding the freezing behavior of sea water is required in advance, The goals of this study are to reveal the freezing behavior of sea water is required in advance. The goals of this study are to reveal the freezing mechanisms of sea water to measure the freezing rate and to investigate the freezing heat-transfer characteristics,. The experimental results will provide a general understanding of sea water freezing behavior in a rectangular vessel cooled from above.