• Journal of the Korean Geotechnical Society
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• v.33 no.8
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• pp.17-27
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• 2017

Gangwon province which is located in northeast of Korea is the coldest region where average daily temperature is below zero during winter while the other regions are above zero. However, there have been insufficient researches on the insulation design and the effect of the insulation on the freezing damages, even though freezing damages were reported consistently in the lining of road tunnel during winter. In this study, to investigate the effect of insulations on the reduction of freezing damages, numerical analysis was performed considering geotechnical and meteorological characteristics in Gangwon province during winter. As a result, it was found that thickness of concrete and shotcrete in lining had negligible effect on the freezing depth while the insulation had significant effect on it. In addition, because the freezing depth is greatly affected by the thermal conductivity of the ground behind the lining in the period of cold weather, these effects should be considered in the estimation of the insulation thickness.

• Journal of Environmental Science International
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• v.26 no.7
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• pp.827-836
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• 2017

Freezing rain is a phenomenon when precipitation falls as a liquid rain drop, but freezes when it comes into contact with surfaces or objects. In this study, we investigated the predictability of freezing rain and its characteristics, which are strongly related with the occurrence of black ice using synoptic scale meteorological observation data. Two different cases occurred at 2012 were analyzed and in the presented cases, freezing rain often occurs in the low-level low pressure with the warm front. The warm front due to the lower cyclone make suitable environment in which snow falling from the upper layer can change into supercooled water. The $0^{\circ}C$ temperature line to generate supercooling water is located at an altitude of 850 hPa in the vertical temperature distribution. And the ground temperature remained below zero, as is commonly known as a condition for black ice formation. It is confirmed that the formation rate of freezing rain is higher when the thickness after 1000-850 hPa is 1290-1310 m and the thickness of 850-700 hPa layer is larger than 1540 m in both cases. It can also be used to predict and estimate the generation of freezing rain by detecting and analyzing bright bands in radar observation.

• Journal of Biosystems Engineering
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• v.40 no.3
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• pp.261-270
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• 2015

Purpose: Cold storage is the most popular method used to preserve highly perishable foods such as beef and fish. However, at refrigeration temperatures, the shelf life of these foods is limited, and spoilage leads to massive food waste. Moreover, freezing significantly affects the food's properties. Ice crystallization and growth during freezing can cause irreversible textural damage to foods through volumetric expansion, moisture migration induced by osmotic pressure gradients, and concentration of solutes,which can lead to protein denaturation. Methods: Although freezing can preserve perishable foods for months, these disruptive changes decrease the consumer's perception of the food's quality. Therefore, the development and testing of new and improved cold storage technologies is a worthwhile pursuit. Results: The process of maintaining a food product in an unfrozen state below its equilibrium freezing temperature is known as supercooling. As supercooling has been shown to offer a considerable improvement over refrigeration for extending a perishable product's shelf life, implementation of supercooling in households and commercial refrigeration units would help diminish food waste. Conclusions: A commercially viable supercooling unit for all perishable food items is currently being developed and fabricated. Buildup of this technology will provide a meaningful improvement in the cold storage of perishable foods, and will have a significant impact on the refrigeration market as a whole.

• Food Science and Preservation
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• v.14 no.5
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• pp.469-473
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• 2007

The optimal formula for non-frozen pound cake was sought using a central composite design with a quadratic model, by response surface methodology (RSM). Behavior on supercooling, freezing time, theological properties, and sensory attributes of pound cake were studied by using various concentrations of sugar, sorbitol, and glycerol. The freezing temperature of standard pound cake was $-16.16^{\circ}C$. The hardness, freezing point temperature, and sensory properties were shown as a quadratic relationship whereas moisture content was analyzed by a linear model. Optimized formula for non-frozen cake were suggested to include (sugar:sorbitol:glycerol) 77.6:0.0:20.4, 60.0:32.8:16.4, and 70.8:11.2:19.6 (all % of total sugar) by RSM. The freezing tines of optimized non-frozen pound cake were reduced by $27{\sim}45%$. The freezing Points of optimized pound cake were depressed below $-20^{\circ}C$. Sorbitol and glycerol may be used as cryoprotectants and preserve the desired sensory attributes of pound cake at low temperatures.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.31 no.3D
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• pp.433-439
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• 2011

The frost depth(frost penetration) is used to install anti-frost heave layers in pavement designs. The freezing index is calculated by an annual accumulated value of multiplying the period of time with temperatures below zero, and the corresponding temperature. Therefore, the DAAT(daily average air temperature) calculation method may play an effect on the FI(freezing index). The Weather Observatory used to supply 4 average air temperatures per day, but currently supplies 8 per day. With this study, we divided the southern part(below FI=$350^{\circ}C{\cdot}day$) of the Korean peninsula into 6 areas according to site conditions(low embankment, embankment-cutting slope, and the cutting slope) and established a field measurement system for 15 positions to check the effects on the result of FI according to differing DAAT calculation methods. The air temperatures obtained by the field measurement system was used to calculate and compare the FI. As a result, the freezing index calculated based on the $DAAT_4(T_4)$ is normally greater by 3% than the one on $DAAT_8(T_8)$. In addition, the calibration equation for the freezing index using air temperatures was proposed through the research.

• Food Science and Preservation
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• v.6 no.4
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• pp.398-401
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• 1999

This study was conducted to investigate the changes in qualities of soft persimmon by freezing and defrosting. Testing varieties were Sangjudungsi and Chunsdobansi that were cultivated on Sangju and Chungdo regions, chief cultivation of astringent persimmon in Kyongbuk province. Dropping time to 40 degrees below zero of the flesh was 10∼20 minutes longer in Chungdobansi than that in Sangiudungsi. Freezing temperature of astringent persimmon was 2∼3 degrees below zero. Occurence rates of cracked fruit during freezing storage were 24.5% in Sangjudungsi and 15.5% in Chungdobansi. Defrosting of Sangjudungsi and Chungdobansi took 150 minutes and 120 minutes at 5$^{\circ}C$, respectively. L values of chromaticity were some lower after defrosting than that of frozen soft persimmon, and a and b values decreased during defrosting rapidly. Soluble solid contents of frozen soft persimmon almost didn't change during freezing, that is, harvesting, softening, frosting and defrosting steps. Defrosting completion time to core part took 4 hours and 30 minutes in Sangjudungsi and 4 hours and 20 minutes in Chungdobansi at ordinary temperature (10.9∼14.8$^{\circ}C$).

• Food Science of Animal Resources
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• v.40 no.3
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• pp.444-460
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• 2020

This study was conducted to investigate the effects of freezing and storage temperature (-18℃, -50℃, and -60℃) on the physicochemical properties of pork neck and chicken leg meat in home-scale deep freezers. Pork neck was cut into a thickness of 3 cm (9×9×3 cm, 150 g), individually packed in air-containing packages, and stored at different temperature (-18℃, -50℃, and -60℃) for 6 months. Chicken leg meats were prepared (10 cm long, weighing 70 g) and packed in the same manner. Frozen samples were thawed at 2℃. Physicochemical properties such as thawing loss, cooking loss, water-holding capacity, color, volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances (TBARS) were evaluated. The samples frozen by deep freezing (-60℃) was favorable with respect to thawing loss, color, and VBN. Samples frozen at -60℃ had lower values of thawing loss and VBN than those frozen at -18℃ for all storage periods (p<0.05). Color parameters were more similar to those of fresh meat than to those of samples frozen at -18℃ for 6 months. The TBARS of all samples were below 0.3 mg malondialdehyde/kg, thereby indicating oxidative stability of lipids. Consequently, deep freezing at -60℃ may be acceptable for maintaining the quality of fresh pork neck and chicken leg meat for 6 months without deterioration.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.25 no.10
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• pp.1400-1407
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• 2001

The size distributions of electrospray droplets from the Taylor cone in cone-jet mode are directly measured by using a freezing method and a transmission electron microscope (TEM) image processing technique. These results are compared with the data obtained by an aerodynamic size spectrometer (TSI Aerosizer DSP). The use of glycerol seeded with NaI and a freezing method make it possible to sample droplets with their original sizes preserved. Since pictures of droplets are taken with TEM with very low vapor pressure of the solution, evaporation is suppressed by freezing. For liquid flow rates below 1 nl/sec, the measured droplet diameters by the TEM image processing technique and the aerosizer are in the range of 0.25 to 0.32 m add 0.3B to 0.40m, respectively. Comparing the TEM data with the aerosizer measurements, it has been revealed that the TEM image processing technique can afford more accurate values of droplet size distributions in the submicron range of 0.1 to 0.4m.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.26 no.5D
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• pp.813-819
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• 2006

Skid Resistance is a index to represent the friction between tire and road surface, which influences driving safety. Skid resistance varies with the conditions of tire, abrasion of road surface, vehicle speed, drying, wet and freezing condition of road surfaces. Especially, freezing occurs when temperature drops below $0^{\circ}C$ followed by snow or rain causes decrease of skid resistance. To recover the decreased skid resistance deicing work is applied. As a results of deicing works, freezing condition is changed into wet condition. However the wet road surfaces containing the remaining deicings agents may not show the skid resistance of normal wet condition. In this study, skid resistances in the condition of freezing, deicing process and deicing agents remained after snow-removal are evaluated. The test results, skid resistance recover quickly when Pre-wetted salt spreading and NaCl was used as deicing method. Skid resistance of Deicing agents remained on the road surface showed that concrete is higher than asphalt. superior effect. Recovery rate of skid resistance by comparison wet condition is 54~80%.

• Journal of the Korean earth science society
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• v.32 no.7
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• pp.761-769
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• 2011

Daily minimum temperature and freezing data of the Seoul weather station ($37^{\circ}$34'N, $126^{\circ}$57'E, Songwol-dong Jongno-gu Seoul, hereinafter Songwol) and freezing data of the Han River station ($37^{\circ}$30'N, $126^{\circ}$57'E, hereinafter Han River) were used to study the long-term variation of the freezing climate for Seoul, Korea, for the period of 100 years from 1907 to 2006. 'Freezing' of Songwol is defined that the water in outdoor fields is frozen, and 'freezing' of the Han River located 6 km away from Songwol is defined as the region 100 meters upstream of the second and fourth piers in the south end of the Han River Bridge is fully frozen. The mean first freezing date for Songwol was October 28, and one for Han River was December 28; these showed a late tendency, with the rate of 0.78 days $decade^{-1}$ and 3.47 days $decade^{-1}$, respectively. The mean annual freezing days was 159.06 days for Songwol and 50.33 days for Han River; each showed a $decade^{-1}$shorter tendency, with rates of 2.01 days $decade^{-1}$ and 5.24 days $decade^{-1}$, respectively. All the seven no-freezing years (1960, 1971, 1972, 1978, 1988, 1991, and 2006) for Han River came after 1950. The mean daily minimum temperatures of the first freezing dates for Songwol and Han River were $0.55^{\circ}C$ and $-12.22^{\circ}C$. The first freezing occurred after 6.43 days for Songwol and after 8.94 days for Han River with daily minimum temperature below $0^{\circ}C$. The annual minimum temperatures of Songwol and Han River exhibited positive correlations with the first freezing date and negative correlations with freezing days. The result shows that the freezing climate change is relevant to temperature change and is a part of overall climate change. By conducting additional studies with various methods and wider region, we will be able to monitor the freezing climate.