• Food Science of Animal Resources
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• v.44 no.4
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• pp.758-778
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• 2024

This study assessed previous research aimed at mitigating the adverse effects of freeze-thawing on meat quality. Specifically, it focuses on assessing the physicochemical alterations in meat resulting from freezing, freeze-thawing, or technologies to minimize these alterations. Recent studies have focused on conventional freeze-thaw technology applicable across various livestock species and muscle types. However, recent research has indicated the necessity for developing freeze-thaw technology considering the unique characteristics of individual muscles. In this review, we summarize previous studies that have compared alterations in the physicochemical properties of primary muscles owing to freezing or freeze-thawing. Despite the introduction of various technologies to significantly reduce the adverse effects on meat quality resulting from freeze-thawing, it is essential to consider the unique characteristics (proximate composition, pH, and muscle fiber characteristics) of individual muscles or cuts to develop enhanced the freeze-thaw processing technology.

• 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 Professional Engineers Association
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• v.33 no.5
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• pp.77-82
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• 2000

In this study, effect of freezing and cryogenic crushing on physico-chemical characteristics of sardine, pollack and sqiud representative for domestic frozen fishery products was investigated and some product using them was tried to be prepared. Dehead and viscerated, washed fishes were subjection to freezing without air circulation and liquid N2 gas at -20$\^{C}$,-40$\^{C}$ and -80$\^{C}$, and then frozen fishes were crushed by hammermill, masscolloider and the product was stored added with anti-freeze such as sorbitol, phosphates, starch and egg Powder, qualify of frozen squid surimi was not changes during 70 days at below -20$\^{C}$ . The results of quality characteristics and sensory evaluation of patties and nugget which made from shattered squid and pollack were similar to commercial products in flavor, color and texture, but sardine meat was inferior to commercial products in flavor and color.

• Proceedings of the Korean Society of Agricultural Engineers Conference
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• 2003.10a
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• pp.215-218
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• 2003

In order to study the frost heaving characteristics of soil stabilitized with a quick lime, a cement and a briquette ash, frost heaving tests were performed with 2 kinds of soil sampled at Chonbuk-Do area. Frost heaving of no-stabilizing soil compacted with water content greater than optimum water content was increased as the frost period was increased but in case of samples with water content smaller than optimum water content, the frost period gave no affect about increase and decrease of the frost heaving. Both frost heaving of stabilizing and no-stabilizing soil with water content greater than optimum water content was decreased with the increase of the repetition number of freezing and thawing. There was no increase or decrease of frost heaving in the frost heaving test after 5 times of freezing and thawing.

• Proceedings of the KSEG Conference
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• 2003.04a
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• pp.165-170
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• 2003

• 한국도로학회:학술대회논문집
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• 2009.11a
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• pp.603-608
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• 2009

• 한국도로학회:학술대회논문집
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• 2009.11a
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• pp.221-226
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• 2009

• Food Science of Animal Resources
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• v.33 no.6
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• pp.763-771
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• 2013

This study was carried out to investigate the effects of various temperatures of electro-magnetic resonance and air blast freezing methods on the physicochemical quality of meat. Beef (loin and round), pork (belly and ham) and chicken (breast and leg) were purchased at a commercial market, and the meat was frozen using three methods: air blast freezing ($-20^{\circ}C$ and $-45^{\circ}C$) and electro-magnetic resonance quick freezing. Changes in the physicochemical properties of meat were analyzed by drip loss, cooking loss, water holding capacity (WHC) and proximate compositions. In comparison, regardless of the animal species and cuts of meat, electro-magnetic resonance quick freezing (2 h) resulted in a completely frozen product in a much shorter time than $-20^{\circ}C$ and $-45^{\circ}C$ air blast freezing (24 h and 8 h, respectively). Drip loss of loin which had underwent electro-magnetic resonance quick freezing were significantly (p<0.05) lower than those of the other two treatments, but cooking loss and water holding capacity were the highest at 43.7% and 60.7%, respectively (p<0.05). Characteristics such as crude protein, crude fat and moisture compositions showed significant differences, depending on the cuts and freezing methods (p<0.05). The fat composition of electro-magnetic resonance quick frozen loin and round were significantly low (p<0.05). However, moisture content was the highest compared to other freezing methods, as 67.1% and 71.9%, respectively (p<0.05). Electro-magnetic resonance quick freezing was an appropriate way to reduce the deterioration of meat quality due to freezing, and the drip loss was least for the part with low moisture, low protein, and high fat.

• Journal of The Korean Society of Agricultural Engineers
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• v.53 no.3
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• pp.83-91
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• 2011

This study aimed to investigate the engineering and environmental characteristics of phosphogypsum-cement-soil mixtures composed of phosphogypsum, soil, and a small amount of cement was analysed on the basis of the unconfined compression test, the tensile strength test, the freezing and thawing test, the wetting and drying test, SEM and EDS analysis, XRD analysis and Leaching test. The specimens were manufactured with soil, cement and phosphogypsum. The cement contents was 10 %, and the phosphogypsum contents was 10, 20, 30, and 40 % by the weight of total dry soil. Each specimen was manufactured after curing at constant temperature and humidity room for 3, 7 and 28 days, after which the engineering characteristics of phosphogypsum-cement-soil mixtures were investigated using the unconfined compression test, the tensile strength test, the freezing and thawing test, the wetting and drying test. The basic data were presented for the application of phosphogypsum-cement-soil mixtures as construction materials. To investigate the environmental characteristics, leaching test was performed and the leaching test results were far below than of regulatory requirement of Waste Management Act in Korea. Therefore the results show that phosphogypsum is environmentally safe and can be used as construction materials in environmental aspect.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.33 no.3
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• pp.909-916
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• 2013

Concrete containing lightly burnt MgO has long term expansibility. It also could compensate for the thermal shrinkage of mass concrete, because the hydration of MgO proceeds at a slow pace to long-term age. Thus, lightly burnt MgO has been applied to the construction of mass concrete such as dams. Recently, the expansion characteristics of MgO concrete with fly ash that could be applied to mass concrete for the reduction of hydration heat have been studied and however, limited studies on its durability. This study investigates the long-term durability characteristics of fly ash concrete with lightly burnt MgO. The durability tests on carbonation, freezing-thawing, diffusion of chloride, and resistance to sulfate attack were carried out for MgO concrete with curing for 360 days in submerged condition with different temperature of 20 and $50^{\circ}C$. The results reveal that MgO concrete shows a greater resistance of carbonation, diffusion of chloride, and resistance to sulfate attack. On the other hand the resistance of freezing-thawing was little influenced by MgO powder.