• 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.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.330-335
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• 2009

The principal objective of this study was to investigate changes in ice dendrite size during the freezing of tuna, in order to formulate a mathematical model of ice dendrite size. The tuna was frozen via a uni-directional heat transfer. Thermogram analysis allowed us to determine the position of the freezing front versus time, which is referred to as the freezing front rate. The morphology of the ice dendrites was assessed via scanning electron microscopy after freeze-drying, and the retained pore size was measured as ice dendrites. We noted that the mean size of ice dendrites increased with the distance to the cooling plate; however, it decreased with reductions in the cooling rate and the cooling temperature. In addition, shorter durations of the freeze-drying process decreased the freezing front rate, resulting in a larger size of the ice dendrite pores that operate as water vapor sublimation channels. According to our results, we could derive a linear regression as an empirical mathematical model equation between the ice dendrite size and the inverse of the freezing front rate.

• Korean Journal of Agricultural and Forest Meteorology
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• v.16 no.1
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• pp.59-71
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• 2014

This study was conducted to find out the freezing hardness of apple tree as influenced by dwarfrootstocks, cultivars, and low temperature treatments. The dwarf-rootstocks used were M.9 and M.26, and three cultivars used were early-maturing 'Tsugaru', mid-maturing 'Hongro', and late-maturing 'Fuji'. Chilling temperatures were applied from $0^{\circ}C$ to $-40^{\circ}C$. Checking points of apple tree for freezing hardness were rootstock, trunk, feather, floral bud and foliar bud. Investigations were evaluated by the measure of water loss, electrolyte leaching, and sprouting. The results did not show the differences in water loss, electrolyte leaching, and sprouting by dwarf-rootstocks. Water loss of 'Fuji' was lower than that of 'Tsugaru' and 'Hongro', but sprouting ratio of 'Fuji' was higher than that of 'Tsugaru' and 'Hongro'. Water loss and electrolyte leaching increased as treated by lower temperature, while sprouting ratio decreased. In $-35^{\circ}C$ treatment, sprouting of rootstock and trunk part were higher than that of feather, while sprouting of floral bud was lower than that of foliar bud. Sprouting of bourse shoot at the accumulated low temperature in terms of $-10^{\circ}C$ per day was 100% in the 28 days, and sharply decreased about 50% in the 35 days. In conclusion, there were no differences in freezing hardness between M.9 and M.26, but freezing hardness of late-maturing cultivar was tended to stronger than that of early-maturing and mid-maturing cultivars. Freezing hardness of floral bud was extremely weak $-30^{\circ}C$.

• Journal of the Korean Electrochemical Society
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• v.6 no.1
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• pp.36-40
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• 2003

Freezing of water in a polymer electrolyte membrane fuel cell (PEMFC) may cause severe problems in driving a fuel cell vehicle during the winter time. Characteristics of PEMFC which suffered low temperatures below zero degree was examined with the thermal cycles from 80 to $-10^{\circ}C$. With the thermal cycles, the cell performance was degraded due to the phase transformation and volume changes of water. Effects of freezing of water in PEMFC on the electrode structure and polarization resistance were examined by BET analysis, cyclic voltammetry, and AC impedance spectroscopy.

• Atmosphere
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• v.26 no.1
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• pp.73-84
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• 2016

A method to make ice spike using home refrigerator with ice tray was found. Many experiments have carried out with this method and many natural phenomena occurring on the formation of ice spike are found. A new concept of the Latter Freezing Water (LFW) was imported to explain the ice spike formation. At LFW position on water surface, the Sprout of Super cooled Water (SSW) grows by the Volume Expansion Effect (VEE) caused by the phase change of water in water. And air bubbles that are expelled from ice during freezing process, gather, rise, and detonate at the upper most part of SSW that make SSW freeze and grow upward with the water pipe in it. Together with VEE the capillarity in the water pipe makes the column grow more, that makes the ice spike. Many other findings were succeeded; 1) Ice spike process is completed before the whole water freezes. 2) If water is corrupted or shocked, even though it is very slight, ice spike is not generated. 3) Rain water contains the most LFW among all kind of waters used in experiments. 4) LFW is changed into normal water after passing the ice spike. 5) A new concept of the ice bullet is introduced. 6) The reason of frequent occurrences of the ice spike at Mt. Mai is investigated also.

• Journal of the Korean Geotechnical Society
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• v.32 no.12
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• pp.59-67
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• 2016

The strength of frozen soils is affected by size and shape of particles, and the amount of ice and unfrozen water. The objective of this study is to characterize the unfrozen water content and the unconfined compressive strength of the frozen soils according to the degree of saturations and silt fractions. The specimens are mixtures of sand, silt, and water. The silt fractions (SF), which are the ratio of the silt weight ($W_{silt}$) to the sand weight ($W_{sand}$), are 10% and 30%. In addition, the degrees of the saturation are 5%, 10%, 15%, and 20%. The specimens are frozen under the temperature of $-10^{\circ}C$ conditions. The uniaxial compression tests are conducted for 24 hours, 48 hours, and 72 hours after freezing to determine proper freezing time. The freezing time of 24 hours is chosen because the unconfined compressive strengths of specimens after 24 hours freezing times are similar to each other. Furthermore, the unfrozen water content is monitored during freezing using the TDR system. The unfrozen water content increases with the increase of the silt fraction and degree of saturation. The unconfined compressive strength of the frozen soils exponentially increases with increasing the degree of saturation. This study shows that the amount of ice has more influence on the strength of the frozen soils than the amount of unfrozen water.

• Food Science of Animal Resources
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• v.29 no.6
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• pp.736-742
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• 2009

This study was conducted to investigate the effect of various high pressure freezing and thawing treatments on the physical properties of pork. To compare the effects of the freezing and thawing process on meat quality, atmospheric freezing followed by running water thawing (AFRT), pressure shift freezing followed by running water thawing (SFRT), and pressure shift freezing and pressure assisted thawing (SFAT) were conducted at pressure of 250 MPa and cooling temperature of $-22^{\circ}C$. SAFT and SFRT showed a shorter phase transition time and total thawing time than AFRT. The pH value of treated samples increased significantly (p<0.05) compared to unfrozen meat. In addition, SFAT and SFRT showed a higher pHvalue than AFRT. Although the water holding capacity was significantly decreased (p<0.05) for SFAT and SFRT, SFRT reduced drip loss. In regards to color, SFAT and SFRT resulted in a significant increase in color parameters (p<0.05) relative to AFRT, while SFAT produced a higher L*-value. High pressure treatment significantly increased shear force (p<0.05) compared to AFRT, and, where SFRT showed the highest shear force. Therefore, these combined results indicated that the hydrostatic pressure treatment improved the functional properties of pork and increased the freezing and thawing rate.

• The Journal of Engineering Geology
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• v.14 no.4 s.41
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• pp.401-416
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• 2004

We have collected shale specimens from the Pungam Basin in Kangwon province and investigated change of physical properties by freezing and thawing in water as well as in acidic fluid. The temperature range was $-20{\pm}2^{\circ}C\~15{\pm}2^{\circ}C$. Specimens were frozen for 12 hours and thawed in water for 8 hours. Then, they were saturated in the vacuum chamber for 4 hours to make specimens fully saturated. This procedure was 1 cycle. We have measured absorption, ultrasonic velocity, shore hardness, slake durability and uniaxial compressive strength at every 5th cycles. The physical properties increased or decreased as freezing and thawing cycles increased. Uniaxial compressive strength decreased by 0.40MPa per cycle in water and by 0.48MPa in acidic fluid. Elastic constant also decreased by 0.21GPa per cycle in water and by 0.30GPa in acidic fluid. Absorption increased by $0.29\%$ and $0.37\%$ per cycle in water and acidic fluid, respectively. These results indicate that decrease in uniaxial compressive strength, elastic constant and absorption by freezing and thawing in acidic fluid is more rapid than in water. Ultrasonic velocities, shore hardness and slake durability show no differences in water and acidic fluid. When we compared our results with the temperatures in the Hongchon during the winter season, $6\~12$ cycles may be equivalent to 1 year.

• Journal of Bio-Environment Control
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• v.21 no.4
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• pp.354-361
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• 2012

This study was conducted to evaluate on the freezing tolerance of introduced blueberry cultivars in Korea and to investigate availability of portable timber moisture meter for simple and rapid diagnosis of blueberry-shoot damage by freezing during wintering. Frost tolerance of blueberry cultivars showed big difference that rates of blueberry-shoot death were widely distributed from about 0% to 100% after wintering. Optical density in TTC reduction of blueberry twig treated low temperature was low in order of $-40^{\circ}C$ < $-21^{\circ}C$ < $4^{\circ}C$. Hardiness evaluation of visible injury in the cross-sectional surface color did not agree with that of rates of blueberry-shoot death during wintering. Lowest water content of blueberry stem measured by timber moisture tester during wintering was about 15%. During wintering, water contents of blueberry stems were higher at lower part of tree, but were low at end part of stems, and then when the blueberry grew again for spring, the water content gradually increased to 20~40%. Water content of blueberry stem with freezing injury during wintering decreased to under 5% by desiccation. Therefore it is assummed that the moisture content of blueberry stem injured by freezing during wintering was about under 14%, and it is expected that portable timber moisture meter could be available for rapid diagnosis of blueberry freezing injury in field.

• 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.