• Proceedings of the Korean Society of Agricultural Engineers Conference
• /
• 1999.10c
• /
• pp.294-300
• /
• 1999

After researching the physical properties of the concrete included Rice Husk Ash(RHA concrete) and workability of fresh concrete admixed RHA, we have tested durability of RHA-concrete against freeaing and thawing in the winter using rapid freezing and thawing test method(KS F 2456) . There aretwo hypotheses to explain the failure mechanism of a freezing and thawing action. First, the hydraulic pressure in the pores of freezing concrete make an internal stress of concrete structures outbreaking micro crack in the face of concrete, Second, Frost action causing damage to cement paste repeatedly come from soil frost action, freezing water in the capillaries. Initial Relative Dynamic Modulus of Elasticity (DME) was biggest in cae of unit binder weight 600kgf/㎥ and relative dynamic modulus of elasticity increased until 300cycles. In general , initial relative DME was proportional to unit binder weight . Relative DME was decreased in proportion to unit binder weight in the case of 300, 400, 500kgf/㎥ , but relative DME fo the others remained more than 90% until 300 cycles. It was not good effect of intermixed RHA to concrete in case of below unit binder weight 300kgf/㎥ and the resistance of freezing and thawing was not good either.

• Journal of Advanced Engineering and Technology
• /
• v.11 no.4
• /
• pp.295-301
• /
• 2018

In this study, freezing-thawing resistance of concrete using steel slag as coarse aggregate(steel slag concrete) from Gwangyang Iron Co. was estimated to offer basic data for utilization of much more steel slag. Freezing-thawing test of concrete using crushed stone as coarse aggregate(crushed stone concrete) whose compressive strength and air contents are as close as possible to those of the steel slag concrete was performed. Because they are main two factors that affect of freezing-thawing resistance. The test was carried out up to 400 cycles according to KS F 2456. The compressive strength and weight of two concretes were measured and compared. As a result, the freezing-thawing resistance of steel slag concrete curing in water was almost the same with that of crushed stone concrete. But the resistance of steel slag concrete curing in air dry condition was weaker than that of crushed stone concrete. Also, the steel slag concrete which has more than 60% of W/C ratio showed much more surface degradation when compared to crushed stone concrete.

• Water for future
• /
• v.6 no.1
• /
• pp.13-18
• /
• 1973

If the temperature of free water drops below the freezing point the water turns into ice and its volume increases. Analyzing of the results in test, it is hoped that these is broadly used in engineering plan. The compressive strength of frozen soils and the unconfined compressive strength of the ice. The creep strength depends on factors including creep ratio, time, strain and temperature. For a linear decreases in temperature, strength predicts an exponential increasing. The relationships between dry unit weight and compressive strength, water content and freezing with compacted soil samples, have been analyzed to understand the strength of frozen soil. Therefore, it is thankful that the results of analsis shall find useful application as a framework for generalizing experimental information as well as a basis for solving various frozen soil mechanics problems.

• Corrosion Science and Technology
• /
• v.6 no.4
• /
• pp.177-185
• /
• 2007

The purpose of this study is to evaluate freezing-thawing and surface scaling resistance in order to examine the frost durability of concrete in a chloride-inherent environment. The mixing design for this study is as follows: 3 water binder ratios of 0.37, 0.42, and 0.47; 2-ingredient type concrete (50% OPC concrete and 50% ground granulated blast-furnace slag), and 3-ingredient type concrete (50% OPC concrete, 15% fly ash, and 35% ground granulated blast-furnace slag). As found in this study, the decrease of durability was much more noticeable in combined deterioration through both salt damage and frost damage than in a single deterioration through either ofthese; when using blast-furnace slag in freezing-thawing seawater, the frost durability and surface deterioration resistance was evaluated as higher than when using OPC concrete. BF 50% concrete, especially, rather than BFS35%+FA15%, had a notable effect on resistance to chloride penetration and freezing/expansion. It has been confirmed that surface deterioration can be evaluated through a quantitative analysis of scaling, calculated from concrete's underwater weight and surface-dry weight as affected by the freezing-thawing of seawater.

• Polymer(Korea)
• /
• v.25 no.2
• /
• pp.270-278
• /
• 2001

Hydrogels for wound dressing were manufactured using poly(vinylalcohol)(PVA) and poly(N-vinylpyrrolidone)(PVP). The hydrogels were obtained by exposing to $^{60}$ Co${\gamma}$-rays after freezing and thawing of aqueous solutions of PVA and PVP to improve mechanical strength. Mechanical properties such as gelation, water absorptivity and gel strength were examined after repeating the \"freezing and thawing\" of PVA/PVP hydrogels, and then irradiating them at 40 kGy. The PVA/PVP ratio was in the range of 30:70 ~ 100:0, and the solid concentration of PVA/PVP was 20 wt%. The gelation and strength of hydrogels were much higher when \"freezing and thawing\" and the irradiation process were used than when only the irradiation process was utilized. In addition, the mechanical properties of PVA/PVP hydrogels after repetition of \"freezing and thawing\" are discussed. thawing\" are discussed.ssed.

• Geomechanics and Engineering
• /
• v.31 no.6
• /
• pp. 583-597
• /
• 2022

Frost heave can cause uneven ground uplift that may damage geo-infrastructure. To assist damage-prevention strategies, standard frost heave testing methods and frost susceptibility criteria have been established and used in various countries. ASTM International standard testing method is potentially the most useful standard, as abundant experimental data have been acquired through its use. ASTM International provides detailed recommendations, but the method is expensive and laborious because of the complex testing procedure requiring a freezing chamber. A simple frost heave testing method using a temperature-controllable cell has been proposed to overcome these difficulties, but it has not yet been established whether a temperature-controllable cell can adequately replace the ASTM International recommended apparatus. This paper reviews the applicability of the ASTM International testing method using the temperature-controllable cell. Freezing tests are compared using various soil mixtures with and without delivering blow to depress the freezing point (as recommended by ASTM International), and it is established that delivering blow does not affect heave rate, which is the key parameter in successful characterization of frost susceptibility. As the freezing temperature decreases, the duration of supercooling of pore water shortens or is eliminated; i.e., thermal shock with a sufficiently low freezing temperature can minimize or possibly eliminate supercooling.

• Food Science of Animal Resources
• /
• v.28 no.3
• /
• pp.312-318
• /
• 2008

The objective of this study was to investigate the changes in ice dendrite size during freezing process in gelatin matrix as a model food system in order to provide mathematical relation between freezing condition and ice dendrite size. Gelatin gel as a model matrix was frozen in unidirectional Neumann's type of heat transfer. The thermograms' analysis allowed to determine the freezing temperature of the sample, the position of the freezing front versus time, and thus, freezing front rate. The morphology of ice dendrites was observed by scanning electron microscopy after freeze-drying. We observed that the means size of ice dendrite increased with the distance to the cooling plate; however, it decreased with the cooling rate and the cooling temperature. In addition, the shorter durations of the freeze-drying process was shorter decreeing the decreased the freezing front rate, resulted in their resulting in a larger pore size of the ice dendrite pores for the sublimation channel of that operate as water vapor sublimation channels. From these results, we could derive a linear regression as an empirical mathematical model equation between the ice dendrite size and the inverse of freezing front rate.

• Korean Journal of Animal Reproduction
• /
• v.21 no.2
• /
• pp.95-102
• /
• 1997

The studies on the carried out to investigate the effective concentration of cryoprotectant agents and sucrose by one-step straw method of bovine embryos. The follicular oocytes were cultured in TCM-199 medium containing 10 IU/ml PMSG(Sigma, USA), 10 IU/ml hCG(Sigma, USA), 1$\mu\textrm{g}$/ml $\beta$-estradiol(Sigma, USA) and 10% FCS for 24~48 hrs in incubator with 5% CO2 in air at 38.5$^{\circ}C$ and then matured oocytes were again cultured for 12~18 hrs with motile capacitated sperm by preincubation of heparin. The bovine embryos following dehydration by cryoprotective agents and various concentrations of sucrose were directly plunged into liquid nitrogen and thawed in 3$0^{\circ}C$ water. Survival and in vitro developmental rate was defined as devellpmental rate on in vitro culture or FDA-test. The results are smmarized as followes : 1. The high in vitro developmental rates of bovine frozen embryos after rapidly thawed in freezing medium was attained 2.0M glycerol, 2.0M DMSO, 1M or 2.0M propanediol. 2. The high in vitro developmental rates of bovine frozen embryos after rapidly thawed in freezing medium was obtained single cryoprotectant(6.7~17.4%) than mixed cryoprotectants(6.7~16.7%). 3. In vitro developmental rate of bovine embryos after rapid frozen-thawing in the freezing medium added 0.25M and 0.50M sucrose were higher cleavage rate than those of sucrose concentration of 0.75M and 1.00M. 4. The freezing methods on in vitro developemental rates of bovine embryos was attained slow freezing method(9.70~15.6%) higher than rapid freezing method(9.4~13.3%).

• Korean Journal of Food Science and Technology
• /
• v.20 no.6
• /
• pp.827-833
• /
• 1988

The objectives of this investigation were to develop an improved analytical method and to review with respect to experimental parameters and thermo-physical properties influencing the freezing time prediction. The results indicate that the relationship between freezing time and product size is dependent on the surface heat transfer coefficient. As the magnitude of surface heat transfer coefficient decreases, the influence of product size on freezing time becomes more profound. But the freezing time does decrease slightly as the coefficients are increased to values greater than 150 $w/m^2^{\circ}C$. In addition, influence of thermo-physical properties on the freezing time prediction shown generally density, water content, specific heat and thermal conductivity, in order of % difference. Multiple linear regression equation for freezing time prediction were obtained with respect to 4 different food materials with varying thickness.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.2
• /
• pp.230-238
• /
• 2016

This study examined the effects of freezing and thawing conditions on quality of Hanwoo bottom round. The beef samples were frozen by air blast freezing at $-20^{\circ}C$ or ethanol immersion freezing at $-70^{\circ}C$ and then stored at $-20^{\circ}C$ for 10 days. After 10 days of storage, the frozen samples were thawed with air blast thawing at $4^{\circ}C$ or water immersion thawing at $4^{\circ}C$ and subjected to subsequent analyses of drip loss, water holding capacity, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), total aerobic bacteria, and microstructure. Drip loss significantly increased in samples treated with air blast freezing compared to ethanol immersion freezing, whereas freezing and thawing processes had no significant impact on water holding capacity of the samples. Thawing conditions had a much stronger influence on the TBARS and VBN of the samples than freezing conditions. There was no significant difference in the population of total aerobic bacteria among the four samples subjected to one freeze-thaw cycle. In addition, to analyze the effects of freeze-thaw cycle on the quality of beef, three freeze-thaw cycles were performed during storage. Multiple freeze-thaw cycles increased drip loss, TBARS, and VBN and decreased water holding capacity, accelerating microstructural damage. These data indicate that Hanwoo bottom round can be rapidly frozen and thawed by using ethanol immersion freezing and water immersion thawing methods with minimal impact on meat quality.