• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.3
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• pp.115-120
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• 1989

Physicochemical changes were investigated during repeated freezing and thawing processes using fish meat paste of alaska pollack (Theragra chalcogramma). During repeated thawing process, the solubility of myofibrillar protein, $Ca^{++}-ATPase$ activity, water holding capacity (WHC), electrophoretic patterns and rheological properties were evaluated at various thawing temperatures. Solubility of myofibrillar protein and $Ca^{++}-ATPase$ activity were decreased with increasing thawing temperatures. Thawing temperatures and the frequency of freezing and thawing processes did not affect WHC significantly. Upon repeated freezing and thawing cycles, electrophoretic patterns showed that only the amount of myosin heavy chain was decreased, whereas the amount of actin remained constant. Young's modulus for viscoelasticity of fish meat pastes increased with increasing thawing temperatures and the value showed maximum at third cycle and decreased thereafter.

• Journal of The Korean Society of Agricultural Engineers
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• v.52 no.3
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• pp.89-95
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• 2010

There is the freezing method as one of the ground improvement methods for excavating an underground tunnel, and due to its improved reliability, recently construction cases of applying this method into sandy soil grounds as well as cohesive soil grounds of cities have been reported. But, applying the freezing method into cohesive soil grounds could bring concerns of the expansion of the whole ground and the settlements from thawing of ground. In this study, the deformation strength characteristics of cohesive soil which received freezing and thawing hysteresis were examined using the sample collected from the site of cohesive soil ground applied with the freezing method and its structural characteristics were analyzed using an electronic microscope. And, the test with cohesive soil reconstituted from cohesive soil which received freezing and thawing hysteresis was carried out and its result was analyzed comparatively. The result of this test showed that the structure of natural clay was significantly changed due to freezing and thawing hysteresis.

• Journal of the Korea institute for structural maintenance and inspection
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• v.14 no.1
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• pp.182-189
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• 2010

The strengthening performance of FRPs(Fiber Reinforced Polymers) is directly affected by the environmental conditions such as freezing-thawing and moisture because FRPs are usually bonded on the concrete surface. It is, therefore, strongly required to evaluate a durability of bond between FRPs and concrete as well as FRP materials itself. The freezing-thawing resistance of FRPs is evaluated in this study with the variables of freezing-thawing conditions, types of FRP and freezing-thawing cycles. From the test results, it is found that tensile strength and pull-off strength of CFRP are not affected by the freezing-thawing. On the other hands, those of GFRP show a little degradation because of continuous water immersion during thawing process. But, cautions are needed on the bond durability between FRPs and concrete in case of continuous water supplying from adjacent to the concrete.

• Proceedings of the Korean Geotechical Society Conference
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• 2009.03a
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• pp.686-691
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• 2009

Damage due to frost action in pavement structure system is creating either frost heave or stiffness-weakening of subgrade soil follow melting. The formation of ice lenses requires a frost-susceptible soil, freezing temperatures, and continuous water supply. Eliminating one of these conditions suffices to significantly reduce the intensity of frost action. It is important to know characteristics of subgrade soil in frost susceptibility or decide degree of freezing permission. Also, study on the stiffness variation of subgrade soil during freezing and thawing cycle is very important. In this study, Impact resonance test for subgrade soil at freezing and thawing confirms that is applied for.

• Journal of the Korea institute for structural maintenance and inspection
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• v.16 no.6
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• pp.73-81
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• 2012

Concrete structures are commonly exposed to freezing-thawing condition. This freezing-thawing action changes the pore structure of concrete, and it can reduce the durability of concrete. In this study, the change of the internal pore structure and durability of concrete due to freezing-thawing action are investigated. According to results, the excellent durability records were reported by the existing evaluation methods for all mixes. However, the pores, 50~100nm size in diameter, are increased in concrete specimens exposed to freezing-thawing action, and the chloride penetration resistance was significantly reduced. The linear relationship between pore structure and chloride penetration resistance was shown in water cured concrete. Meanwhile, the linear relationship was decreased when concrete is exposed to freezing-thawing condition. It is desirable to review the criterion of durability evaluation for concrete specimens exposed to freezing-fthawing and chloride attack condition, simultaneously.

• Journal of the Korea Organic Resources Recycling Association
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• v.18 no.2
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• pp.93-100
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• 2010

In this study, ways to help anaerobic digestion were studied and waste activated sludge were pretreated by grinding, thawing after freezing and grinding after freezing. The volumes of grinding sludge, thawing after freezing and grinding after freezing were decreased 2.08 times, 3.37 times, 3.54 times compared to the volume of sludge respectively and the larger decline in the sludge has been grinding after freezing, thawing after freezing, and grinding. In addition, when the concentrations of SCOD, SBOD and protein were compared, the concentration of freezing sludge was higher than others and the grinding after freezing method seems to be the highest concentration. When the TS, VS removal rates were compared, thawing after freezing method seems to be higher than others method. From these results, grinding after freezing method is very effective for the pretreatment of sludge and it can be expected grinding after freezing method can be an alternative method for prohibiting ocean dumping of sludge after 2012.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.1
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• pp.100-108
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• 2016

In this study, a survey was conducted to both evaluate the consumers' general attitudes for purchasing and storing the raw chicken and determine the thawing practices used for defrosting frozen chicken at home. About 75% of the consumers indicated purchasing chicken meat at least once a week or more. Furthermore, the majority (82.16%) of those who stored at least a portion of the raw chicken stated freezing the raw chicken meat at home. Freezing the chicken meat was considered to have no effect on the quality by 43.49% of the consumers while 56.51% thought that freezing had either negative or positive effects on the quality. The survey study indicated that top five most commonly used thawing practices included thawing on the kitchen counter, thawing in the refrigerator, thawing in the warm water, thawing in the microwave, and thawing under tap water. In addition, an experimental study was conducted to determine the effects of these most commonly used thawing practices on some quality characteristics of the chicken meat including pH, drip loss, cooking loss, color analysis and textural profile analysis. Although, $L^*$ value for thawing on the kitchen counter was the lowest, after cooking, none of the thawing treatments have a significant effect on the color values. Thawing in the microwave produced the highest drip loss of 3.47% while the lowest drip loss of 0.62% was observed with thawing in the refrigerator. On the other hand, thawing in the microwave and refrigerator caused the lowest cooking loss values of 18.29% and 18.53%, respectively. Nevertheless, there were no significant differences among textural parameter values of the defrosted and then cooked samples using the home based thawing practices, indicating similar quality characteristics among the samples.

• Magazine of the Korean Society of Agricultural Engineers
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• v.35 no.4
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• pp.55-66
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• 1993

Upon freezing a soil swells due to phase change and its compression stress increase a lot. As the soil undergo thawing, however, it becomes a soft soil layer because the 'soil changes from a solid state to a plastic state. These changes are largely dependent on freezing temperature and repeated freezing-thawing cycle as well as the density of the soil and applied loading condition. This study was initiated to describe the effect of the freezing temperature and repeated freezing-thawing cycle on the unconfined compressive strength. Soil samples were collected at about 20 sites where soil structures were installed in Kangwon provincial area and necessary laboratory tests were conducted. The results could be used to help manage effectively the field structures and can be used as a basic data for designing and constructing new projects in the future. The results were as follows ; 1. Unconfined compressive strength decreased as the number of freezing and thawing cycle went up. But the strength increased as compression speed, water content and temperature decreased. The largest effect on the strength was observed at the first freezing and thawing cycle. 2. Compression strain went up with the increase of deformation speed, and was largely influenced by the number of the freezing-thawing cycle. 3. Secant modulus was responded sensitivefy to the material of the loading plates, increased with decrease of temperature down to - -10$^{\circ}$C, but was nearly constant below the temperature. Thixotropic ratio characteristic became large as compression strain got smaller and was significantly larger in the controlled soil than in the soil treated with freezing and thawing processes 4. Vertical compression strength of ice crystal(development direction) was 3 to 4 times larger than that of perpendicular to the crystal. The vertical compression strength was agreed well with Clausius-Clapeyrons equation when temperature were between 0 to 5C$^{\circ}$, but the strength below - 5$^{\circ}$C were different from the equation and showed a strong dependency on temperature and deformation speed. When the skew was less then 20 degrees, the vertical compression strength was gradually decreased but when the skew was higher than that, the strength became nearly constant. Almost all samples showed ductile failure. As considered above, strength reduction of the soil due to cyclic freezing-thawing prosses must be considered when trenching and cutting the soil to construct soil structures if the soil is likely subject to the processes. Especially, if a soil no freezing-thawing history, cares for the strength reduction must be given before any design or construction works begin. It is suggested that special design and construction techniques for the strength reduction be developed.

• Journal of the Korea Institute of Building Construction
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• v.13 no.3
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• pp.202-208
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• 2013

The method used to test lightweight aggregate concrete for its resistance to freezing and thawing is different in each country. In Korea, the method of KS F 2456 on normal concrete is adopted for lightweight aggregate concrete, while the testing method of ASTM C 330 lightweight aggregates for structural concrete is used in the majority of overseas countries. In this study, we identified differences between KS F 2456 and ASTM C 330 in terms of the testing method for freezing and thawing resistance, and we studied the influence of this on the freezing and thawing resistance of lightweight aggregate concrete. The results of this study were as follows: Blocked lightweight aggregates had a slight collapse of shape and lost weight by repeated freezing and thawing, but unblocked lightweight aggregates were badly collapsed. And while the freezing and thawing resistance tests of normal concrete showed similar results despite the difference in the KS and ASTM testing method, the results for lightweight aggregate concrete were very different. So the KS test method shows evaluation results that are much lower than the ASTM test method.

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.253-260
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• 2005

This study was conducted to investigate performance of methods for cooking and thawing frozen cooked rice to retard retro-gradation of cooked rice. For this research, That was executed rice's physicochemical and sensory characteristics test through the way of boiling rice or thawing, and found out best way for retro-gradation and taste. This study showed the rice cooked by pressure rice pot has less dehydration during freezing and thawing, and thawed rice by micro wave has less dehydration. Repetition of freezing and thawing resulted increasing of hardness and chewiness, and decreasing of adhesiveness and cohesiveness. The rice cooked by convotherm oven or pressure rice pot has less increased hardness while freezing and thawing. Adhesiveness was superior when rice was cooked by pressure rice pot. The rice thawed by microwave had more hardness than thawed in room temperature.