• Journal of the Korean Recycled Construction Resources Institute
• /
• v.6 no.4
• /
• pp.319-323
• /
• 2018

Ferronickel slag is a by-product from the ferronickel smelting process and it is divided into air-cooled ferronickel slag and water granulated ferronickel slag according to cooling system. The purpose of this experimental resesrch is to investigate the mechanical properties and resistance to freezing and thawing of concrete using air-cooled ferronickel slag(ACFNS) fine aggregate. For this purpose, the concrete specimens with water-cement ratio of 50% were made with ACFNS's replacement ratios of 0%, 20%, 30%, 40%, 50%, 70%, and 100% by volume of fine aggregate. It was observed from the test results that the compressive strength and static modulus of elasticity of ACFNS fine aggregate concrete were increased with increasing replacement ratio of ACFNS and the resistance to freezing and thawing of this was similar to reference concrete which had the relative dynamic modulus of elasticity of more than 90% during the freezing and thawing of 300 cycles.

• Journal of the Korean Geotechnical Society
• /
• v.39 no.11
• /
• pp.53-62
• /
• 2023

The characteristics of unfrozen water content in frozen soils significantly impact the thermal, hydraulic, and mechanical behavior of the ground. A thorough analysis of the unfrozen water content characteristics of the target subsoil material is crucial for evaluating the stability of frozen ground. This study conducted indoor experiments to measure the freezing point and unfrozen water content of sandy soil while considering pore water salinity. Utilizing the experimental data, we introduced a novel empirical model to conveniently estimate the unfrozen water retention curve. Furthermore, the validity of the unfrozen water retention curve was assessed by comparing the experimental data with the results of a simulation model that utilized the proposed empirical model as input data.

• Journal of Korean Society on Water Environment
• /
• v.26 no.6
• /
• pp.954-962
• /
• 2010

The objective of this study was to develop automatic event detection algorithm for groundwater level rise. The groundwater level data and rainfall data in July and August at 37 locations nationwide were analyzed to develop the algorithm for groundwater level rise due to rainfall. In addition, the algorithm for groundwater level rise by ice melting and ground freezing was developed through the analysis of groundwater level data in January. The algorithm for groundwater level rise by rainfall was composed of three parts, including correlation between previous rainfall and groundwater level, simple linear regression analysis between previous rainfall and groundwater level, and diagnosis of groundwater level rise due to new rainfall. About 49% of the analyzed data was successfully simulated for groundwater level rise by rainfall. The algorithm for groundwater level rise due to ice melting and ground freezing included graphic analysis for groundwater level versus time (day), simple linear regression analysis for groundwater level versus time, and diagnosis of groundwater level rise by new ice melting and ground freezing. Around 37% of the analyzed data was successfully simulated for groundwater level rise due to ice melting and ground freezing. The algorithms from this study would help develop strategies for sustainable development and conservation of groundwater resources.

• Journal of the Korean Society for Railway
• /
• v.14 no.3
• /
• pp.240-247
• /
• 2011

Finite element analysis was undertaken to investigate the effect of freezing force of water unexpectedly penetrated into inserts used in railway sleeper on pullout capacity of anchor bolts for fixing base-plate onto concrete sleeper. Based on the in-situ investigation and measurement of geometry of railway sleeper and rail-fastener, the railway sleeper was modeled by 3D solid elements. Nonlinear and fracture properties for the finite element model were assumed according to CEB-FIP 1990 model code. And the pullout maximum load of anchor bolt obtained from the model developed was compared with experimental pullout maximum load presented by KRRI for verification of the model. Using this model, the effect of position of anchor bolt, amount of fastening force applied to the anchor bolt, and compressive strength of concrete on pull-out capacity of anchor bolts installed in railway sleeper was investigated. As a result, it is found that concrete railway sleepers could be damaged by the pressure due to freezing of water penetrated into inserts. And the pullout capacity of anchor bolt close to center of railway is slightly greater than that of the others.

• Korean Journal of Food Science and Technology
• /
• v.31 no.3
• /
• pp.688-696
• /
• 1999

Changes in quality during frozen storage of meat with thermal equalized freezing and various freezing methods were investigated. When beef were frozen at freezing rate of $0.39{\sim}0.66\;cm/h$, average diameter of ice crystal were about $30{\sim}50\;{\mu}m$ and showed broken tissues or irregular cracks. At freezing velocity of $1.14{\sim}2.26\;cm/h$, ice crystals of about $10{\sim}30\;{\mu}m$ was formed mainly inside or between fiber and slight destruction of tissues was occurred. The average diameter (D) of the ice crystals were related to the characteristic freezing time $(t_c)$ by the equation: $D({\mu}m)=4.089+26.88logt_c\;(r^2=0.913)$. Beef with still-air freezing showed higher drip loss than methods of immersion and thermal equalized freezing. Also, drip loss of pork was relatively lower than beef and showed highest value to 7.39% during storage on 40 days at air-blast freezing method. No apparent change of pH during storage of frozen beef and pork by freezing methods were detected. However, least changes for sample with thermal equalized freezing was found compare to sample with still-air and air blast freezing in VBN and TBA value. The fluctuation of frozen storage temperature did not cause noticeable changes on pH and water content. However, drip loss, VBN and TBA values were increased slowly as frequency of fluctuation increased.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.10
• /
• pp.1492-1503
• /
• 2015

This study evaluated the combination effect of various freezing and thawing techniques on the quality and nutritional aspects of onions. Onions were frozen by natural air convection freezing (NCF), air blast freezing (ABF), and liquid nitrogen freezing (LNF). Onions were frozen for 76 min by NCF, 9 min by ABF, and 9 min by LNF. The freezing treatment was stopped when the core temperature reached $-12^{\circ}C$ for NCF and ABF, and $-120^{\circ}C$ for LNF. Frozen samples were thawed through natural air convection thawing, running water thawing, sonication thawing (ST), or microwave thawing. The quality and nutritional aspects of frozen-thawed onions were evaluated by measuring thawing loss, pH, texture, water content, color, and SEM image. ST was found to cause the least loss in onion sample among the tested thawing methods, whereas the freezing methods did not cause any significant loss. In our experiment, thawing is found to be a more critical technique when compared to that of freezing. There were no clear quantifications or trends of pH and water content among different freezing and thawing techniques. The highest total color difference (${\Delta}E$) was observed in the NCF sample. For morphological observation, ABF gave the smallest ice crystal size, as well as minimum cell collapse. Loss of vitamin C, free sugar, and organic acid content was lower in the ABF and ST sample, when compared to other trials. In our study, we found that combination of ABF and ST could preserve the quality and nutritional aspects of frozen-thawed onions better than other methods.

• Food Science and Biotechnology
• /
• v.16 no.4
• /
• pp.590-593
• /
• 2007

The textural properties of doughs mixed with L-ascorbic acid (AA), trypsin hydrolyzed gluten peptide (THGP), and a mixture of AA-THGP were investigated using texture analyzer under the fermentation of the full formula and the freezing process. The full formula dough (FFD) required a shorter mixing time than the flour and water formula dough (FWD). The maximum resistance (Rmax) values of both the unfrozen and frozen doughs were lower for the FFD. The effects of AA and THGP additions were not significant (p<0.01) in FFD, however, they were significant in FWD. The freezing effect was significant (p<0.0001) for FFD, indicating that yeast fermented dough was much more sensitive to damage from freezing, which subsequently affected dough strength. Additions of AA (p=0.0026) and THGP (p=0.0097) had a significant effect on the extensibility (E-value) of unfrozen FWD, where THGP increased and AA decreased the E-value. However, freezing did not significantly effect the extensibilities of FWD (p=0.64) or FFD (p=0.21). The area of FFD was lower than the area of FWD for both the unfrozen and frozen doughs. However, the frozen dough mixed with THGP alone had the largest area overall. The addition of additives did not result in significantly different (p<0.01) areas under the curve, except in the frozen FFD. Freezing caused a statistically significant difference in the area of FWD (p=0.0045).

• Korean Journal of Food Science and Technology
• /
• v.20 no.6
• /
• pp.820-826
• /
• 1988

The freezing point$(t_f)$, latent heat of freezing$({\triangle}\;H_f)$ and kinetic constant of fleering$(k_f)$ were determined from DSC thermogram at cooling rate $-2.5^{\circ}C/min{\sim}-10.0^{\circ}C/min$. The freezing point of various starches was decreased with an increase in cooling rate, and that of whole starches were lower than defatted starches. Changes of the latent heat of freezing was not observed at above cooling rate $-2.5^{\circ}C/min$. The latent heat of freezing$({\triangle}\;H_f)$ could be deduced as a function of water content(W) as follows: ${\triangle}\;H_f=0.700W-13.048$, (Kcal/kg) $(35%{\leqq}W{\leqq}70%)\;{\triangle}\;H_f=1.569W-73.861,\;(Kcal/kg)\;(W{\geqq}70%$) In the water content range $35{\sim}90$(wt %), the activation energy of various starches in freezing process was determined $126{\sim}270$ Kcal/mol.

• Magazine of the Korean Society of Agricultural Engineers
• /
• v.37 no.3_4
• /
• pp.61-71
• /
• 1995

Natural ground is a composite consisted of the three phases of water, air and soil paircies. Among the three components, water as a material is weU understood but soil particles are not in foundation engineering. Especially, weathered granite soil generally shows a large volumetric expansion when they freeze. And, the stability and durability of the soil have shown decreased with repetitive freezing and thawing processes. These unique charcteristics may cause various construction and management problems if the soil is used as a construction material and foundation layers. This project was initiated to investigate the soil's physical and engineering characteristics resulting from freezing and freezing-thawing processes. Research results may be used as a basic data in solving various problems related to the soil's unique characteristics. The following conclusions were obtained: The degree of decomposition of weathered granite soil in Kangwon-do was very different between the West and East sides of the divide of the Dae-Kwan Ryung. Soil particles distributed wide from very coarse to fine particles. Consistency could be predicted with a function of P200 as LL=0.8 P200+20. Permeability ranged from 10-2 to 10-4cm/sec, moisture content from 15 to 20% and maximum dry density from 1.55 to 1.73 g /cmΥ$^3$ By compaction, soil particles easily crushed, D50 of soil particles decreased and specific surface significantly increased. Shear characteristics varied wide depending on the disturbance of soil. Strain characteristics influenced the soil's dynamic behviour. Elastic failure mode was observed if strain was less than 1O-4/s and plastic failure mode was observed if strain was more than 10-2/s. The elastic wave velocity in the soil rapidly increased if dry density became larger than 1.5 g /cm$^3$ and these values were Vp=250, Vg= 150, respectively. Frost heave ratio was the highest around 0 $^{\circ}C$ and the maximum frost heave pressure was observed when deformation ratio was less than 10% which was the stability state of soil freezing. The state had no relation with frost depth. Over freezing process was observed when drainage or suction freezing process was undergone. Drainage freezing process was observed if freezing velocity was high under confined pressure and suction frost process was occurred if the velocity was low under the same confined process.

• Journal of the Korean association of regional geographers
• /
• v.7 no.1
• /
• pp.97-106
• /
• 2001

There are a few interesting areas which show freezing during summer season in Korea, three of them are especially important. They are located at Milyang(Gyungnam province), Uisung and Chungsong(Gyungbook province). They are named Eoleumgol(ice-valley) or Binghyul(ice-cave). The purpose of this study is to clarify geomorphological and geological characteristics about the distribution areas of freezing during summer season in Korea in relation to previous works, which have been studied in hydrological or micro-climatological viewpoints. The main results are summarized as follows. 1) The main geomorphological and geological characteristics in the distribution areas of freezing during summer season (1) Thick debris accumulated slope within deep valley (2) North facing slope (3) The component debris of volcanic rock such as andesite or rhyolite 2) The ice-cave as a system that give rise to freezing phenomenon in summer season is closely related to talus slope. The ice-cave has thick accumulated debris and lots of vacant spaces within the rock deposits, some of vacant spaces are very big and connected with underground water system. 3) A partly freezing within underground water system is required freezing phenomenon in summer season. Judging from this point of view, two ideas are suggested; one is the evaporation theory, another is that the frozen condition in winter remains untill late summer.