• Journal of the Society of Disaster Information
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• v.12 no.1
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• pp.98-104
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• 2016

This study clarifies the simulation on freezing of remaining water in the Z-trap set up in the PVC sewage bay to control malodor. It made use of commercial FEM LAB program(ver. 3.2) well known as a solution of the problems arising in the flow of various fluid, heat transfer and mass transfer. Simulation results under the temperature $-20^{\circ}C$ outwards show that the water in the Z-trap set up in the sewage bay to control malodor freeze in the 60cm under the ground level after 14 days in the wet ground, and after 17 days in the regular ground. On the other hand, if the soil is dry even after the 42 days does not go down below freezing. Therefore, the water in the Z-trap was confirmed that it does not freeze.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.24 no.11
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• pp.1497-1505
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• 2000

A numerical study is made on the ice-formation for a laminar flow in a curved channel. When the water flows through the curved channel with the walls specified below the freezing temperature, the ice layer has been formed on the curved surface, different from that of a straight channel. The fluctuation of ice layer has been predicted, considering the variation of velocity and temperature near the curved portion of channel. The study also takes into account the interaction existing between the laminar flow and the curved channel. In the solution strategy, the present study is substantially different from the existing works in that the complete set of governing equations in both the solid and liquid regions are resolved. The results from this study have been mainly presented, focusing on the variation of ice layer close to the curved portion. Numerical results have been obtained parametrically by varying the curved angle and the radius of curvature of channel, in addition to the variation of Reynolds numbers and wall temperatures of channel. The results show that the curved shape of channel has the great effect on the thickness of the solidification layer. The wave of ice layer thickness appears in the vicinity of curved portion. This behavior of ice layer has been amplified as is the increasing of curved angle and the radius of curvature of channel. In addition, the ice layer becomes thin as Reynolds numbers in increasing. And also, as the wall temperature of channel increases, the width of channel becomes to be shrunk due to the growth of ice layers in the upper and lower wall of channel.

• Journal of Sensor Science and Technology
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• v.15 no.4
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• pp.257-262
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• 2006

A Fe-C eutectic cell for thermocouple calibration was manufactured and tested to investigate its phase transition characteristics in the thermocouple thermometry. It was observed that the freezing plateaus were strongly affected by the freeze-inducing temperature $T_{f}$. In case of the melting process, the melting plateau was influenced by the previous thermal history. As $T_{f}$. in the previous freezing was lower, the melting plateau became lower with a temperature dependence as small as $-0.0015^{\circ}C/^{\circ}C$. Therefore, it was found that the freeze-inducing temperature should be fixed to obtain a reproducible phase transition temperature in the melting. After fixing $T_{f}$, the melting process was examined and it was found that long and flat melting plateau was obtained within a reproducibility of about ${\pm}0.01^{\circ}C$. Based on the observed results, it was recommended that Fe-C eutectic temperature be best realized for the melting process with a melt-inducing temperature of $+3^{\circ}C$ above the expected liquidus temperature after freezing at $-5^{\circ}C$ below the solidus temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.89-97
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• 2009

Jujube wine was treated with hydrostatic pressure (500 MPa, 5 min) or freezing ($-20^{\circ}C$, 3 days and thawed $20^{\circ}C$, 4 hr) and their microbial counts, physicochemical properties, and sensory characteristics were investigated during storage at $35^{\circ}C$ for 60 days. Microorganisms in pressure-treated jujube wine were not detected during the whole period and chemical compositions as well as color were slightly changed. Sensory quality was significantly preserved until 20 days without increasing sweet aroma and taste. In freezing-treated wine, bacterial counts were decreased after 10 days and remained below 10 CFU/mL while lactic acid bacteria and yeast were not detected. Changes of chemical composition were smaller than those of the untreated wine but bigger than those of the pressure-treated or heat-treated wine. Instrumental color was changed after $10{\sim}20$ days resulting from the increase of L value and the reduction of a value. Sensory quality was significantly similar with the fresh wine for 10 days, suggesting that pressure treatment would be the most effective sterilization method to improve the shelf life of jujube wine whereas freezing treatment would be insufficient.

• Journal of the Korean GEO-environmental Society
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• v.17 no.5
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• pp.37-46
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• 2016

In order to determine the variability of environmental characteristics of lightweight air-foamed soil using marine clay according to freezing-thawing and soaking conditions, unconfined compressive strength of the lightweight air-foamed soil samples made by changing the amount of cement under curing conditions of outdoor low temperature, underground or indoor wetting were observed. Compressive strength was not increased under freezing-thawing (temperature range of $-9.1^{\circ}C{\sim}17.2^{\circ}C$) regardless of the amount of cement but the more cement using, it was increased rapidly by underground curing conditions within 30 cm beneath ground level. Therefore, it is necessary to install insulation layer cutting off exterior cold air after construction of lightweight air-foamed soil in condition of freezing-thawing. Bulk density was increased too small under the long-time soaking condition, it tended to decrease rapidly when samples were dried up and had below 6% of water contents. But variability of compressive strength and bulk density was very small for preventing drying and keeping its wet state. The lightweight air-foamed soil that installed beneath ground water level or covered by soil can be evaluated as a long-term reliable construction material.

• Korean Journal of Medicinal Crop Science
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• v.23 no.6
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• pp.431-438
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• 2015

Background : This study was conducted to determine out the effect of storage temperature on the quality of fresh ginseng (Panax ginseng C. A. Meyer) during distribution. Methods and Results : Fresh ginseng was washed, packed in $30{\mu}m$ low density polyethylene (LDPE) film, then stored at 0, -2 and $-4^{\circ}C$. After 4 weeks of storage, ginseng was then stored at $5^{\circ}C$, as a simulation of the distribution process. Ginseng stored at $-4^{\circ}C$ showed higher respiration rate, ethylene production and electrolyte conductivity during the distribution phase than those stored at 0 and $-2^{\circ}C$. Decay and browning rate rapidly increased following 3 weeks of distribution in samples stored $-4^{\circ}C$. However ginseng stored $-2^{\circ}C$, which is below freezing point, for 4 weeks did not show the physiological change or quality deterioration. Ginsenoside contents decreased during storage for all plant, but did not differ significantly between storage temperatures. Conclusions : Storage at temperatures below $-2^{\circ}C$ can negatively affect respiratory characteristics and electrolyte leakage and increase quality deterioration and decay rates during distribution.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.165-190
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• 1999

There are no reliable data about the effect on the baking industry in Korea yet. The damage caused by the product's aging is so much in the confectionary and baking industries. Therefore, the aging of bread is an economical problem which determines its commercial lifespan. In order to solve out this aging problem, this article dealt with the factors which give rise to the effect of starch on the aging and its inhibitory methods. 1. Control of the moisture content : Because the aging of starch occurs at 30~60% of moisture most frequently, controlling the moisture content above or below the above percentage can help restrain the aging to a certain degree. 2. Addition of sugars : The sugars become hydrated through hydrogenation with the moisture in the food. Thus, the sugars suppress the phenomenon of crumbling inside the food acting as a kind of dehydrator. 3. Use of an emulsifying agent : The emulsifying agent increases the stability of starch colloid liquid and suppresses the precipitation of starch molecules and the formation of crystallized range to prevent aging. 4. Method by freezing : The aging of starch does hardly occur reaching -2$0^{\circ}C$~-3$0^{\circ}C$ below zero. 5. Maintenance of warm condition : The freshness of bread is maintained at the 80% of humidity at 5$0^{\circ}C$.

• Journal of Radiation Industry
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• v.10 no.4
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• pp.205-210
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• 2016

This study was conducted to evaluate the combined effect of gamma irradiation and different conditions (vacuum packaging, antioxidant and freezing) on the microbiological and sensory characteristics of freeze dried Manila clam porridge (MCP) for immuno-compromised patient food. MCP can be sterilized at 1 kGy to 10 kGy. The initial counts of total aerobic bacteria and yeast molds in the non-irradiated MCP were $2.4{\pm}0.5$ and $1.2{\pm}0.3{\log}\;CFU\;g^{-1}$, respectively, but gamma irradiation significantly decreased the total aerobic bacteria to below the detection limit ($1{\log}\;CFU\;g^{-1}$) (5 kGy). Moreover, gamma irradiation effectively eliminated yeasts/molds at dose below than 1 kGy. However, gamma irradiation accelerated the increase of lipid oxidation and therefore, decreased the sensory characteristics of MCP as irradiation dose increased. To improve the sensory qualities of gamma irradiated MCP, combination treatment (vacuum packaging, 0.1% vitamin C) were applied. There was no significant difference in the overall acceptance scores between the combined-treatment sample (5.6 points) and the non-irradiated samples (6.0). The results indicate that combination treatment (vacuum packaging, 0.1% vitamin C) may help to maintain the quality of MCP. Therefore, it considered that irradiation of MCP with combined treatment and this is an effective method for the consumption as a special purpose food such as for space travel or immuno-compromised patients.

• Journal of the Korean Society for Railway
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• v.19 no.4
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• pp.506-514
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• 2016

Experimental ballast track and concrete track were installed on the railway site and the frost penetration depth and the frost heave amount in the winter were measured. As a result, when the freezing index was the same, the frost penetration depth of concrete track was deeper than that of ballast track. Furthermore, when an XPS and polyethylene aggregate layer was installed below the ballast track, the frost penetration depth of the ballast track decreased significantly; in the case of the concrete track, the frost penetration depth decreased when the thickness of the subbase increased. Meanwhile, the frost heave amount also decreased when an XPS and polyethylene aggregate layer was installed below the ballast track ; in the case of the concrete track, the frost heave amount decreased when the thickness of the subbase increased.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2013.05a
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• pp.75-77
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• 2013

In this study, the characteristics of temperature history was evaluated for three hot wires with different capacity installed in slab concrete which are relatively thin. Results can be summarized as follows. First, for the case of material using 5W hot wire, all decreased to below zero at or around 24 hours. Similarly, the material using 20W hot wire decreased to 2℃ below zero at or around 80 hours but satisfied the accumulative temperature of 45° D·D at 7 days of material age. On the other hand, the case of 30W hot wire, the biggest capacity, showed the high temperature history of 5℃ in average at all areas except the corners. Thus, the target accumulative temperature was secured at or around the 3 days of material age. Considering the above, the initial damage by freezing can be prevented only if 20W or higher hot wires are used for the slabs at -10℃ of extremely low temperature environment.