• 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 Korea Technical Association of the Pulp and Paper Industry Conference
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• 2006.06a
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• pp.43-49
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• 2006

The surface and pore structure of cellulose fibers have a significant impact on the properties and performance in applications. Cellulase enzymatic hydrolysis of cellulose fibers can result in changes to the surface and pore structure thus providing a useful tool for fiber modification. This research characterizes these changes using various test methods such as fiber dimension, water retention value, hard-to-remove water content, freezing and non-freezing bound water content, polymer adsorption, and crystallinity index. For a high-dosage enzyme treatment (0.10 g/g), the fiber length was significantly decreased and the fibers were 'cut' in the cross direction, not in the axial direction. The swelling capacities as measured by the WRV and HR water content increased for the high-dosage treatment. Three independent measurements (non-freezing bound water, polymer adsorption, and crystallinity index) are in good agreement with the statement that the amorphous regions of cellulose fibers are a more readily available substrate relative to crystalline regions. Based on the experimental results obtained herein, a model was proposed to explain surface and pore structure modification of cellulose fibers via enzymatic treatment.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.102-105
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• 2008

The freezing patterns of commercial frozen foods were characterized by using proton nuclear magnetic resonance ($^1H$ NMR) relaxometry and differential scanning calorimetry (DSC). The liquid-like components like unfrozen water were investigated as a function of temperature (10 to $-40^{\circ}C$) and then compared with the unfrozen water content measured by DSC. The formation of ice crystals and the reduction of water in the foods during freezing were readily observed as a loss of the NMR signal intensity. The proton NMR relaxation measurement showed that the decreasing pattern of the liquid-like components varied depending on the samples even though they exhibited the same onset temperature of ice formation at around $0^{\circ}C$. When compared with the unfrozen water content obtained by the DSC, the NMR and DSC results could be closely correlated at the temperature above $-20^{\circ}C$. However, the distinct divergence in the values between 2 methods was observed with further decreasing temperatures probably due to the solid glass formation which was not detected by DSC.

• Food Science of Animal Resources
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• v.35 no.1
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• pp.27-34
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• 2015

The ultrastructure in the beef muscle of the electro-magnetic resonance and air blast freezing during the frozen storage, and the changes in the quality characteristics after thawing were evaluated. The size of ice crystal was small and evenly formed in the initial freezing period, and it showed that the size was increased as the storage period was elapsed (p<0.05). The beef stored by the electro-magnetic resonance freezing showed the size of ice crystal with a lower rate of increase than the air blast freezing during the frozen storage. The thawing loss of beef stored by the electro-magnetic resonance freezing was significantly lower than the air blast freezing during frozen storage (p<0.05), and it showed that the thawing loss of the round was higher than the loin. Water holding capacity decreased as the storage period became longer while the electro-magnetic resonance freezing was higher than the air blast on 8 month (p<0.05). As a result of sensory evaluation, the beef stored by the electro-magnetic resonance freezing did not show the difference until 4 months, and it showed higher acceptability in comparison with the beef stored by the air blast freezing. Thus, it is considered that the freezing method has an effect on the change in the ultrastructure and quality characteristics of the beef.

• Proceedings of the Korean Geotechical Society Conference
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• 2008.03a
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• pp.894-904
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• 2008

In this study, soil samples from the Antarctic and Vladivostok, Siberia were tested in the laboratory, and specific gravity, compaction curve and grain size distribution were determined. The effect of temperature change on the thermal conductivity, unfrozen water content and compressive strength were investigated. Samples for the compressive strength test were prepared in a mold with a fixed volume to prevent swelling and the effect of temperature and water content change on the strength were compared. Results from the thermal conductivity test showed that thermal conductivity values for both soils were larger at temperatures below freezing than above freezing. The unfrozen water content dropped sharply within a temperature range of $0{\sim}-5^{\circ}C$ and then gradually decreased further up to $-20^{\circ}C$. Compressive strength test results showed various stress/deformation curves with a change in water content. Sandy soil had much larger strength than pure ice at an identical temperature, while clayey soil had a smaller strength than ice near the freezing point, but showed a larger strength at temperatures belows $-15^{\circ}C$.

• Journal of the Korean Home Economics Association
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• v.19 no.1
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• pp.39-45
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• 1981

The fishes that are mostly used in our homes such as Pacific Mackeral, hair Tail and Alaska Pollack were devided into Freezing group, Refrigerating group and Room temperature group according to storage temperature. TVB-N, TMA-N, TMA-O and pp.H. were measured in natural state, after water washing and 3% NaCl-water washing. The results are as follows: 1. Regardless of the kinds of fishes, TVB-N in room temperature showed that rottenness first appeared after 5~8 hours in raw state, 6~12 hours in water washing, and 8~12 hours in 3% NaCl-water washing. 2. Regardless of freezing and refrigeration, Pacific Mackeral became rotten after 14 days in raw state, 14~17 days in water washing and 17 days in 3% NaCl water washing. Alaska Pollack and Hair Tail showed rottenness after 8 days in raw state, 11 days in water and 3% NaCl water washing. 3. Even in hot summer days, freshness could be preserved for 10 days if fishes were freezed ($-20^{\circ}C$) or refrigerated (4~$8^{\circ}C$) after bowel excluded, washed in NaCl water and enveloped in poly-ethylene bag.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.723-729
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• 2013

In this study, the quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen beef were examined. The loin and round of second grade Hanwoo were sliced into 5-7 cm thickness and packed with aerobic packaging. The packaged beef samples, which were frozen by air blast freezing at $-45^{\circ}C$ and electro-magnetic freezing at $-55^{\circ}C$, were thawed by 4 thawing methods with refrigeration ($4{\pm}1^{\circ}C$), room temperature (RT, $25^{\circ}C$), cold water ($15^{\circ}C$), and microwave (2450 MHz). These samples were thawed to the point, which were core temperature reached $0^{\circ}C$. Analyses were carried out to determine drip and cooking loss, water holding capacity (WHC), moisture contents and sensory evaluation. Frozen beef thawed by microwave indicated a lower drip loss (0.66-2.01%) than the other thawing methods (0.80-2.50%). Cooking loss after electro-magnetic freezing indicated 52.0% by microwave thawing for round compared with 41.8% by refrigeration, 50.1% by RT, and 50.8% by cold water. WHC thawing by microwave with electro-magnetic freezing didn't showed any difference depending on the thawing methods, while moisture contents was higher thawing by microwave with electro-magnetic freezing than refrigeration (71.9%), RT (75.0%), and cold water (74.9%) for round. The texture of sensory evaluation for round thawed by microwave result was the highest than refrigeration (4.7 point), RT (6.4 point) and cold water (6.6 point), while sensory evaluation was no significant difference. Therefore, it was shown that microwave thawing is an appropriate way to reduce the deterioration of meat quality due to freezing.

• Korean Journal of Animal Reproduction
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• v.17 no.3
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• pp.201-207
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• 1993

We determined whether the ultrarapid freezing method is applicable to micromanipulated mouse embryos. One-cell mouse embryos were microinjected with MThGH gene. Nuclei from one-cell embryos of F1(C57BL$\times$CBA) mice were transplanted into enucleated one-cell embryos of ICR mice. The injected and nucleated embryos that developed to 2-cell stage were cryopreserved by ultrarapidfreezing. The embryos equilibrated in freezing medium(3 M DMSO＋0.25 M sucrose＋2% FBS in PBS) were directly immersed into liquid nitrogen and then thawed in 37$^{\circ}C$ water. Development rates of the microinjected and nuclear-transplanted embryos to blastocyst stage after ultrarapidly freezing and thawing were 31% and 55%, respectively. The frozen-thawed embryos were transferred to pseudopregnant recipient, which then gave birth to 17 offsprings. Twelve(14% of the transferred embryos) and five(20%) offsprings were derived from microinjected and nuclear-transplanted embryos, respectively. The results indicate that the DNA injected and nuclear-transplanted mouse embryos are cryopreservable at 2-cell stage by ultrarapid freezing method.

• Proceedings of the Korean Geotechical Society Conference
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• 2002.03a
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• pp.329-336
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• 2002

The earth structures and in-ground LNG tank, and buildings can be constructed with using artificial freezing method on the reclaimed land. In this study, upon freezing a saturated soil in a closed-system from the top, a considerable pressure was developed. The pressure is the result of the surface energy of a curved ice-water interface. The most significant of these parameters will have the greatest effect on the classification. In order to establish frost-susceptibility criteria based on frost heaving expansion pressure, more soils have to be tested. This study was initiated to investigate the soils frost heaving expansion pressure and moisture characteristics resulting from freezing and freezing-thawing cycle process. Weathered granite soils, sandy soil, sandy soil were used in the laboratory freezing test subjected to thermal gradients under closed- systems.

• Proceedings of the Korea Concrete Institute Conference
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• 1997.10a
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• pp.293-298
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• 1997

Corrosion of steel reinforcing in concrete deteriorated by freezing/thawing and carbonation was characterized. Concrete specimens were prepared using various kinds of cements such as ordinary portland cement (type I), low heat portland cement (type IV, belite rich cement), sulphate resistance portland cement (type V), blast furnace slag portland cement and ternary blended cement. Of various cements, type V and type IV with lower $C_3A$ content revealed better steel corrosion resistance after freezing/thawing and carbonation. $C_3A$ content in cement might affect freezing/thawing resistance in sea water.