• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.207-212
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• 1992

To analyze the freezing phenomena of foodstuffs, the numerical freezing model with 3 steps was established. When water and 2% agar gel were used as samples, Neumann's solution was well matched with experimental results by the numerical model. However, in the case of 20% gelatin gel and pork meat, Weiner's solution was better than Neumann's solution. This numerical freezing model was proved to be good model to describe the freezing phenomena with phase change in the point of versatility and precision.

• Journal of Power System Engineering
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• v.7 no.2
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• pp.17-22
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• 2003

As side-by-side refrigerators came into existence, there has been a growing concern about the free%ins-up of the vital equipment in a walk-in freezer. Due to a bad performance, customers are experiencing too much frustration. In order to minimize the freezing phenomena, the numerical simulation has been performed on the characteristics of cold air flow in a side-by-side refrigerator. The flow field has been simulated with a standard $k-\varepsilon$ turbulent model and a SIMPLE algorithm based on the finite volume method. Through the results of the analysis of the pattern of cold air flow, finally the shape of outlet for cold air flow was modified. The present model was compared with the modified model. The latter was better than the former in minimizing the freezing phenomena.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.25 no.3
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• pp.366-372
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• 2001

The ice plugging process consists of placing liquid nitrogen around a pipe and removing heat until the water in the pipe freezes and provides a solid plug or seal against fluid movement. This technique enables us to repair or inspect a pipe system without shutdown of entire system. A set of test apparatus for investigation of the liquid freezing phenomena during ice plugging is prepared. This study shows the characteristics of the liquid freezing and the heat transfer with various pipe and freezing jacket conditions. And in case there is flow of the fluid inside the pipe, the flow rate which can be able to form the ice plug is identified with the effect of the pipe diameter and freezing jacket length on the plug formation. The permissible maximum flow rate for the complete plug formation is approximately proportional to the freezing jacket length at the same pipe diameter condition.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.9 no.4
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• pp.435-445
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• 1997

It was studied the phenomena of transient freezing of an inclined water-saturated enclosure. One side of the test section was cooled and the other sides were insulated. The effects of the initial temperature, the inclination angle on the temperature field and the shape of the ice-water interface were observed. In the beginning of freezing, with increasing the inclination angle the freezing rate was increased and in the stable density layer centered $4^{\circ}C$, the freezing was fast as the convective fluid flow became small. When the initial temperature was above the $4^{\circ}C$, the frozen thickness in the upper part of inclined surface was thinner than that in the lower part, but with time the frozen thickness of upper part was thicker than that of lower part, below the $4^{\circ}C$, the frozen thickness in the upper part was thicker than that of lower part from the begining, and above the $8^{\circ}C$ in the beginning upper part was thinner with concave, but with time thicker the upper part, vanishing concave.

• Transactions of the Korean hydrogen and new energy society
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• v.35 no.2
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• pp.240-248
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• 2024

The purpose of this study is to investigate the freezing phenomena in printed circuit heat exchanger (PCHE) for cryogenic liquid hydrogen vaporizer. Local freezing phenomena in hot channels should be avoided in designing PCHE for cryogenic liquid hydrogen vaporizer. Hence, the flow and thermal characteristics of PCHE is experimentally investigated to figure out the conditions under when freezing occurs. To conduct lab-scale PCHE experiment, liquid nitrogen is used as a working fluid in cold channels instead of using liquid hydrogen. Glycol water is used as a working fluid in hot channels. Based on the experimental data, ratio between mass flow rates of cold channels and that of hot channels is proposed as contour map to avoid the freezing phenomena in PCHE.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.8 no.4
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• pp.451-462
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• 1996

In this study, which focuses on ice storage, a fundamental study in cooling and solidification was performed, including the interesting phenomena of density inversion, supercooling and dendritic ice. A numerical study was performed for natural convection and ice formation considering existence of subcooling and dendritic ice were analyzed numerically by using finite difference method and boundary fixing method. In the mesh, the solid fraction was introduced with adding as a term to the energy conservation equation. A flow in the dendrite was modelled as a flow in a porous medium, and the momentum conservation equation was modified to incorporate resistance forces involved in flows through porous media. A numerical solution of the time dependencies of dendrite area and dense ice front was successfully obtained, and the numerical results were good agreement with experimental results. Based on this methodology, a discussion was made of phenomena and characteristics of cooling and freezing processes under various conditions.

• Journal of Power System Engineering
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• v.13 no.4
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• pp.5-10
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• 2009

Urea-SCR system, the selective catalytic reduction using urea as reducing agent, is a powerful technique to reduce nitrogen oxides(NOx) emitted from diesel engines. However, a tank of urea(32.5 wt%)-water solution can be frozen in low ambient temperature levels of below $-11^{\circ}C$. The purpose of this study is to understand freezing and melting phenomena of the urea-water solution, and its can be applied to get the urea-water solution from frozen it within 5 minutes after cold start. Factors considered were the type of heater and the urea tank shape. From the results, it was found that melting volume of cartridge heater B during 5 minutes of heating period was 83ml when supplying electric power of 150W. Horizontal heater B, which was put in the narrow bottom space of the tank T1, had fast melting characteristics.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.3 no.5
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• pp.386-394
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• 1991

Freezing of saturated porous media contained in a rectangular cavity has been studied experimentally. Water and different diameter glass beads consitituted the liquid and porous media. Solidification front shape, the effects of bead diameter and initial liquid temperature was investigated. When the hot wall temperature was below $4^{\circ}C$, the freezing rate was higher at the top than at the bottom due to the density inversion, but with increasing the hot wall temperature the freezing rate at the top was effected by the liquid temperature and was lower than at the bottom. With increasing the bead diameter, the difference of freezing rate between top and bottom was increased and depends on thermal conductivity. When the liquid temperature was low in the beginning, the freezing rate was high, but with increasing the time almost the same with those of high temperature liquid.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.650-655
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• 2016

This study investigated the effects of artificial supercooling followed by still air freezing (SSF) on the qualities of pork loin. The qualities of pork frozen by SSF were compared with the fresh control (CT, stored at 4℃ for 24 h), slow freezing (SAF, still air freezing) and rapid freezing (EIF, ethanol immersion freezing) treatments. Compared with no supercooling phenomena of SAF and EIF, the extent of supercooling obtained by SSF treatment was 1.4℃. Despite that SSF was conducted with the same method with SAF, application of artificial supercooling accelerated the phase transition (traverse from -0.6℃ to -5℃) from 3.07 h (SAF) to 2.23 h (SSF). The observation of a microstructure indicated that the SSF prevented tissue damage caused by ice crystallization and maintained the structural integrity. The estimated quality parameters reflected that SSF exhibited superior meat quality compared with slow freezing (SAF). SSF showed better water-holding capacity (lower thawing loss, cooking loss and expressible moisture) and tenderness than SAF, and these quality parameters of SSF were not significantly different with ultra-fast freezing treatment (EIF). Consequently, the results demonstrated that the generation of supercooling followed by conventional freezing potentially had the advantage of minimizing the quality deterioration caused by the slow freezing of meat.

• Korean Journal of Crystallography
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• v.12 no.3
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• pp.157-161
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• 2001

The observe relaxation phenomena and freezing behavior in Pb(Mg/sub ⅓/Nb/sub ⅔/O₃, relaxor ferroelectrics, weak electric-field properties as well as strong electric-field properties were investigated. The temperature dependence of the dielectric properties obtained using the low electric-field of 1 V/w was investigated. The dielectric properties obtained from the slope of the dielectric hysteresis loop and the temperature dependence of the pyroelectric properties were also investigated. When fitting all the experimental data with the Vogel-Filcher relation, a close agreement between the experimental data and equation was observed. The freezing temperature could be consistently calculated by the various methods.