• Proceedings of the SAREK Conference
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• 2006.06a
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• pp.132-137
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• 2006

Supercooled type ice slurry system is hard to keep a proper supercooling degree when solution becomes supercooling state. This is the reason of the ice blockage in pipe or cooling part due to an unstable cooling state. In this study, a cooling experiment was performed to pressurized solution in a stationary state. The behaviors during the supercooled aqueous solution were investigated at fixed flow rate of brine and aqueous solution of ethylene glycol 7 mass%. Also the effect to the freezing point of supercooled aqueous solution was investigated to the different pressure 101, 202, 303, and 404 kPa. At results, the pressure of the aqueous solution in the cylinder increased the supercooling degree increased and dissolution of supercooled point decreased.

• Progress in Superconductivity and Cryogenics
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• v.10 no.4
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• pp.38-42
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• 2008

Miniature J-T cryocooler using nitrogen or argon has been widely adopted in cooling infrared sensor for space/military application and cryosurgery. Argon or nitrogen, however, has relatively low specific cooling power compared to nitrous oxide, but the ultimate operating temperature is much lower than nitrous oxide. On the other hand, nitrous oxide has large specific cooling power, but the operating temperature is limited to its boiling point (>183K). To compromise the different characteristics of these gases, the performance of miniature J-T cryocooler using argon and nitrous oxide mixture is investigated in this paper. Three different compositions of mixture (25/75, 50/50, and 75/25 molar fraction) are blended and tested. The results are compared with the experiments of pure argon and pure nitrous oxide. The experimental results show some encouraging potentiality of mixed refrigerant J-T cryocooler. The critical clogging problem, however, was observed with argon and nitrous oxide mixture, and the lowest achievable temperature with this mixture was limited to the freezing point of nitrous oxide. The paper discusses detailed clogging process of the mixture and suggests an alternative.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.11 no.4
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• pp.448-456
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• 1999

Variations of thickness and effective thermal conductivity of frost forming on the horizontal] cylinder with respect to time were measured under cross flow. The local heat flux around the cylinder was determined by measuring the radial temperature distribution in the cylinder having small holes drilled axially in which T-type thermocouples were inserted, then by using one dimensional cylindrical heat conduction equation. The thickness and the surface temperature of the frost layer around the cylinder were measured periodically while developing the frost. Each experiment was peformed by varying the Reynolds number, the temperature, and the humidity condition. Specially the dew point temperature of the most cases was below the freezing point. Experimental data showed that the frost layers on the front and the rear surface were thicker than those on the top and the bottom one which was near the separation point. The thickness and effective thermal conductivity of the frost layer were affected by inlet air velocity, temperature, and humidity. Moreover, the effective thermal conductivity and the effective thermal resistance increase with respect to time.

• Journal of the Korean Society for Precision Engineering
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• v.3 no.4
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• pp.53-63
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• 1986

In this study, the stress distribution of rectangular bar under torsion, when warping of both ends is free or constrained, is investigated. Method of separation of variable and Fourier Series are used for the theoretical analysis, and 3dimensional photoelastic stress-freezing method for experimental analysis. The main results are as follows; 1) In the case of warping-constrained rectangular bar, the normal stresses are negligible because they are less then 0.5% of the shear stresses. The maximum normal stress is placed on the point of y=0.61 b when b/a=1 and it gradually moves to the corner y=b when the value of b/a is increased. 2) According to increase of the value of b/a, on the crossection, the maximum shear stress is placed on the middle point of the long side (x=${\pm}a$, y=0) when warping of both ends is free but the middle of the short side (x=0, y=${\pm} b$) when warping is constrained. The stress distribution is straight line when warping is constrained, namely, the stress distribution is proportional to the distance from the axis of centroid, but parabolic when warping is free. 3) The values of the combined stress of warping-constrained bar, if the influence of the loaded point is neglected, are generally smaller than those of warping-free.

• The Journal of the Korea Contents Association
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• v.11 no.11
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• pp.42-48
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• 2011

This paper presents a bridge road surface frost prediction and monitoring system. The node sensing hardware comprises microprocessor, temperature sensors, humidity sensors and Zigbee wireless communication. A software interface is implemented the control center to monitor and acquire the temperature and humidity data of bridge road surface. A bridge road surface frost occurs when the bridge deck temperature drops below the dew point and the freezing point. Measurement data was used for prediction of road surface frost occurrences. The actual alert is performed at least 30 minutes in advance the road surface frost. The road surface frost occurrences data are sent to nearby drivers for traffic accidents prevention purposes.

• Journal of the Korean GEO-environmental Society
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• v.14 no.7
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• pp.19-29
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• 2013

Analysis via classical soil mechanics theory is either ineffective or inappropriate for fully describing stress distribution or failure conditions in cold regions, since mechanical properties of soils in cold regions are different from those reported in the classical soil mechanics theory. Therefore, collecting and analyzing technical data, and systematic and specialized research for cold regions are required for design and construction of the structure in cold regions. Freezing and thawing repeat in active layer of permafrost region, and a loading condition affecting the structure changes. Therefore, the reliable analysis of mechanical properties of frozen soils according to various conditions is prerequisite for design and construction of the structure in cold regions, since mechanical properties of frozen soils are sensitive to temperature condition, water content, grain size, relative density, and loading rate. In this research, the direct shear apparatus which operates at 30 degrees below zero and large-scaled low temperature chamber are used for evaluating shear strength characteristics of frozen soils. Weathered granite soil is used to analyzed the shear strength characteristics with varying freezing temperature condition, vertical confining pressure, relative density, and water content. This research shows that the shear strength of weathered granite soil is sensitively affected by various conditions such as freezing temperature conditions, normal stresses, relative densities, and water contents.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.495-499
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• 1985

To develope a process by which liquid foods can be stored in the liquid state at the frozen storage temperature, suitable cryoprotectants were selected. Orange juice, chosen as an example of liquid foods, was stored with combined cryoprotectants at $-15^{\circ}C$, and quality changes of orange juice during storage were evaluated. Among 7 cryoprotectants tested, NaCl solution had lower initial freezing point than others, and initial freezing points of glucose, fructose, glycerol, propylene glycol and citric acid were close to each other. Considering flavor quality of orange juice, cryoprotectants suitable for reducing freezing point of orange juice were glucose, fructose, glycerol, and citric acid. Combined cryoprotectants for reducing freezing point of 3 and 4 folds concentrated orange juice to $-15^{\circ}C$ consisted of 10% glucose, 8% frutose, 4.6% glycerol and 3% citric acid, and 5.5% glucose, 4.5% fructose, 4.6% glycerol, and 3% cirtric acid, respectively. When destruction of ascorbic acid, sedimentation volume and sensory flavor score of orange juice stored with combined cryoprotectants at $-15^{\circ}C$ and the control stored at $-18^{\circ}C$ were compared, there were no significant differences. These results indicated that liquid foods with suitable combined cryoprotectants could be stored at $-15^{\circ}C$ or below in the liquid state without adverse effect on quality of the stored products.

• International Journal of Highway Engineering
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• v.7 no.4 s.26
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• pp.113-123
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• 2005

In this study, calcium chloride$(CaCl_2)$, sodium chloride (NaCl), organic acids-containing deicer(NS 40, NS 100), mixed deicier$(NaCl\;70%+CaCl_2\;30%,\;NS\;40\;70%+CaCl_2\;30%,\;NaCl\;70%+NS\;40\;30%,\;NS\;40\;70%+NaCl\;30%)$ is investigated based on the laboratory test for deicing performance, freez-thaw resistance of concrete, and corrosion rate of metal. Test items for deicing performance were ice melting and ice penetration, freezing point depressions and eutectic point, pH, thermal properties for selected deicing chemicals as well as their compatibility with concrete and metal were experimentally investigated. As a test results, in case of the use chloride-containing deicier in area that concrete structures has subjected to freez-thaw reaction in winter season, it showed that mixed deicing chemicals with optimum ratio has desirable method than use one deicing chemicals when is consider to deicing performance and effects, corrosion of steel materials, and freez-thaw resistance of concrete. When use various deicing chemicals mixed, NS40(70%)+calcium chloride(30%) showed the best effective method.

• Journal of Sensor Science and Technology
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• v.14 no.4
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• pp.231-236
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• 2005

Calibration capability was evaluated using the reference-grade platinum resistance thermometer (PRT) in the temperature range of $-50^{\circ}C$ to $250^{\circ}C$ for the national calibration centers. The reference-grade PRT was calibrated at the several fixed points, which was composed by the freezing points of Sn, In, the melting point of Ga and the triple point of water and Hg, before and after the round-robin test (RRT) experiments. The temperature scale of reference-grade PRT was compared to the local standard PRT's using the system of the national calibration centers. $E_{n}$ values was calculated by the temperature difference between the reference-grade PRT and the local standard PRT, and the best measurement capability. Finally, the capability of the national calibration centers was evaluated by the $E_{n}$ values.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.890-896
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• 1998

In order to increase the use of waxy barley, cakes were made and the textural and sensory properties were investigated. The moisture content of cakes made out of waxy barley grain and flour were 51.0 and 52.1%, respectively. L values in color of the waxy barley cakes tended to decrease during 3 day storage at 15$^{\circ}C$. Textural analysis showed that there were no differences among two waxy barley and waxy rice cakes in hardness at fresh state. But after 3 day storage at 15$^{\circ}C$, the hardness of the waxy barley cake was lower than that of waxy rice cake. These results implied that the degree of retrogradation of waxy barley cake might be low due to its high dietary fiber content. The hardness and adhesiveness of the waxy barley cake thawed after 15 day freezing were not significantly different from those of the fresh cake. In sensory evaluation, the overall preference of waxy barley cake was lower than that of waxy rice, but the sensory score of the cake made of waxy baley flour was above 4 point in the 5 point scale, showing a patency of waxy barley for the cakes.