• Journal of the Korea institute for structural maintenance and inspection
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• v.13 no.6 s.58
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• pp.126-134
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• 2009

Generally, reinforced concrete structures exposed to the outside temperature are affected by freezing and thawing process during winter and early spring. These freeze-thawing process can lead to the reduction in durability of concrete as cracking or surface spalling. This paper is to study the flexural behavior of RC beams exposed to freeze-thawing environments. To compare the difference in flexural behavior of RC Beams, limited tests were conducted under different types of Longitudinal steel ratio and freeze-thawing cycles. For this purpose, fourteen small-scale RC beams ($100mm{\times} 100mm {\times}600mm$) were strengthened in monotonic and cyclic loadings, subjected to up to 150, 300 cycles freeze-thawing from $-18{\sim}4^{\circ}C$. It is thought that experimental results will be used as basic data to evaluate flexural behavior of RC beams exposed to freeze-thawing.

• Proceedings of the SAREK Conference
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• 2008.06a
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• pp.1321-1326
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• 2008

A study on the heat and mass transfer for the drying time in spray freezing drying process was experimentally presented in this paper. A spray freezing dryer for the production of an inhalable powder medicine is developed and an albumin solution as protein specimen is adopted. The freeze-drying for the albumin solution is tested in three different height of the particles piled up in a tray such as 2 mm, 5 mm, 7 mm, and the drying time is estimated as 10 h, 15 h, 22 h. From this results, the correlation is suggested and the drying time with various height of the particles piled up in a tray can be estimated. The assessment on the drying time is conducted thought a microbalance and the rate of water content is measured. The results based on temperature and weight are compared. The difference of the results happens due to the heat transfer from the lateral side of the vial. It is thought that the better estimation in drying time can be predicted by considering the heat transfer effect.

• Journal of the Korean GEO-environmental Society
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• v.7 no.1
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• pp.29-39
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• 2006

Recently, Korea brings to remarkable levels about industrialization, modernization, population and development of technology. Especially, the rapidly growing from this technology has increased the burden on existing industrial waste landfills. The purpose of this research is to existing knowledge base of landfill cover liner behavior during periods freeze/thaw. Although these tests have been invaluable in clarifying the problem of freeze/thaw, extending the results of such experimental studies to prototype landfills are questionable. For this investigation, the author utilized a large scale laboratory simulation allowing inclusion of the field depth of the cover systems, layered soil profiles, rainfall simulation, a cold climate and boundary conditions similar to those encountered in the landfill. And the soil materials used stabilized soils (mixed clays, cements, and minerals) instead of clays. The bottom liners are made up of drainage layer (30cm), stabilized layer (75cm), and leach collection layer (60cm). The stabilized layers are made up of supporting layer (45cm) and impermeable layer (30cm) - consisted of $P_A$ and $P_B$ layer.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.766-772
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• 2008

The objective of this investigation was to develop iced cookies with freeze-dried yellow onion powder (YP) and red onion powder (RP) at composition levels of 0, 1, 3, 5 and 10%. The moisture (13.61%) and crude ash contents (3.43%) of YP was higher than RP, while the crude protein (7.58%) and crude fat contents (0.65%) of RP was higher than YP. Freeze-dried YP showed a higher lightness and yellowness value compared to RP, because of the unique color of the onion. The browning index was lower in YP. The pH of the dough significantly decreased by addition of onion powder, while the density of the dough was significantly increased in RP samples than the others. The iced cookies showed a lower lightness value, and a higher redness value with increase of onion powder contents. Hardness of YP cookies up to 5% and RP cookies up to 3%, were lower compared to the control. With regards to the sensory characteristics, $3{\sim}5%$ YP cookies and 3% RP cookies were more acceptable than the others. As a result, the optimal ratio of freeze-dried YP and RP iced cookies were calculated at 5% YP and 3% RP levels.

• Journal of the Korean Society of Food Culture
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• v.35 no.4
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• pp.382-386
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• 2020

This study evaluated the color, DPPH radical activity, and sensory characteristics of nutritional bars supplemented with varying concentrations (0, 2.5, 5, and 7.5%) of freeze-dried Natto. An inconsistent pattern was observed for the L value, whereas both a and b values increased significantly up to 5% addition of freeze-dried Natto. The DPPH free radical scavenging activity of nutritional bars supplemented with 0, 2.5, 5, and 7.5% freeze-dried Natto were determined to be 59.54, 59.70, 44.85, and 55.07%, respectively. The appearance, color, taste, texture, and overall preference of nutritional bars supplemented with freeze-dried Natto showed significant differences between the samples. The overall preference of the nutrient bar was highest at 6.08 points, determined for the 2.5% Natto supplemented bar. The quality characteristics of the 2.5% added samples exhibited significantly higher values as compared to the controls, thereby indicating the potential of development in health-functional cereal bars.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.559-564
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• 2002

Volatile odor components of ripened and ripened/freeze-dried kimchi were analyzed by gas chromatograph. As ripening temperature of kimchi increased, pH of kimchi decreased, viable cell count of lactic acid bacteria of kimchi increased up to ripening temperature of $15^{\circ}C$, and sensory properties of kimchi gradually decreased. Allyl mercaptan, methyl allyl sulfide, dimethyl disulfide, diallyl sulfide, diallyl disulfide, and ethanol were detected in ripened kimchi and ripened/freeze-dried kimchi. The amounts of allyl mercaptan, methyl allyl sulfide, diallyl sulfide, and ethanol increased as the ripening temperature increased, while those of dimethyl disulfide and diallyl disulfide decreased. Freeze-drying for 24 hr removed most of the above-mentioned volatile odor components, which were further removed by freeze-drying for 48 hr.

• Advances in concrete construction
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• v.6 no.2
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• pp.159-175
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• 2018

The main aim of this study is to investigate the possible effects of metakaolin on strength and durability properties of concrete. For this purpose, concrete mixtures are produced by substituting cement with metakaolin 0, 5, 10 and 20% by weight. The amount of binder for the concrete mixtures are 300 and $400kg/m^3$ with a constant water to cement ratio of 0.6. Compressive and bending strengths, freeze-thaw and high-temperature resistances, capillary coefficients and rapid chloride permeability properties were determined and compared each other. Because of all the experiments conducted, it has been found that the use of metakaolin as a pozzolanic additive in concrete have positive effects especially on compressive and bending strengths, capillary, rapid chloride permeability, freeze-thaw resistance, and high temperatures, up to $800^{\circ}C$. The results indicated that the performance of concrete can be enhanced by metakaolin. Particularly, compressive strength and durability properties have found to be improved with increasing metakaolin content which is attributed to pozzolanic activity and filler effect. Furthermore, metakaolin has relatively positive impacts under elevated temperatures and freeze-thaw effects. However, almost all the strengths of entire concrete specimens are lost at $800^{\circ}C$. Consequently, the optimum metakaolin substitution ratio can be suggested to be 20% as per this study.

• Tunnel and Underground Space
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• v.6 no.2
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• pp.144-156
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• 1996

The deformation behaviors under uniaxial compressive cyclic loading were investigated for fresh rocks and freeze-thaw cycled samples. The Pocheon granite which is one of the most popular building stone in Korea was selected for tests. 0.5 Hz and 50% of dynamic strength were used as test conditions for frequency and fatigue span, respectively. For freezethaw procedure, sample were frozen for 3 hours under the temperature of -2$0^{\circ}C$ and then followed 3 hours thawing under the temperature of +2$0^{\circ}C$. Twenty seven samples were used as untreated and seventy three for freeze-thaw samples. No failure occurred up to 15000 cycles at the stress level of 60% of dynamic strength, indicating that the lowest strees level for fatigue failure may be around 60% of dynamic strength. Permanent strain and damping capacity curves show that there were three stages when rock behaves like under creep. Young's moduli were increased and Possion's ratios were decreased with the increase of the number of cycles. Possion's ratios varied more rapidly than Young's moduli did with the increase of the number of cycles. This may represent that most microcracks developed by fatigue stress are parallel to the axis of loading. The deformation behavior of freeze-thaw cycled samples were almost the same as that of untreated samples. However, the result of freeze-thaw cycled samples showed lower regression constant, indicating that the physical durability of rock is much lowered because of cyclic temperature variation.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.329-333
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• 2003

Fruits of 'Manita', a red pepper cultivar, and 'HL', a cultivar bred for single-harvest, cultivated by direct sowing method were harvested simultaneously. The red fruits were freeze-, sun-, indoor-, hot-air $(65^{\circ}C)$, and excessive hot-air (50% longer time) dried. For Manita. ASTA values of freeze- and indoor-dried red pepper were the highest $(153.6{\sim}168.4)$, and those of sun- and hot air-dried ones were $119.2{\sim}131.5$. Excessive hot-air drying decreased the redness by about $9{\sim}15%$ compared to normal hot-air drying. For HL, ASTA values $(150.3{\sim}171.7)$ of indoor-dried red peppers were much higher than other dried peppers. Red pigment in HL was destroyed easily during sun drying, showing values of only $49.2{\sim}69.2$. By excessive hot-air drying, the redness did not decrease, compared to normal hot-air drying. The organic acid contents of both cultivars were higher in sun- and hot-air-dried ones than freeze- and indoor-dried ones. Copsaicinoid contents of both cultivars decreased up to 22% by excessive hot-air drying compared to normal hot-air drying. Sugar contents were lower in all drying methods other than freeze drying for both cultivars.

• Journal of the Korea Concrete Institute
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• v.15 no.4
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• pp.541-548
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• 2003

This study is to investigate the temperature curve and development of compressive strength due to the curing conditions and to evaluate the optimum curing condition of test specimens showing the same development of strength to that of real structures in cold weather. The results of temperature curve with curing conditions in mock-up tests showed the trend of decrease plain concrete with insulation form, plain concrete with heating, concrete with accelerator for freeze protection, and control concrete in turn. The strength development of plain concrete of inside and outside of shelter showed the very slow strength gains due to early freezing, but that of concrete with accelerator for freeze protection showed the gradual increase of strength with time. From this, it is clear that accelerator for freeze protection has the effects of reducing the freezing temperature and accelerating the hardening under low temperature. Strength test results of small specimens embedded in members and located in insulation boxes at the site are similar to that of cores drilled from the members at the same ages, thus it is clear that these curing methods are effective for evaluation in-place concrete strength.