• Journal of the Korean Geosynthetics Society
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• v.12 no.2
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• pp.13-23
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• 2013

The Korean Peninsula is considered as a seasonal frozen area that is thawed in the spring and frozen in the winter. The influence of fines of the frost susceptibility of subgrade soils were established by laboratory freezing tests simulating closely the thermal conditions in the field. During the winter season, the climate is heavily influenced by the cold and dry continental high pressure. Because of siberian air mass, the temperature of January is $-6{\sim}-7^{\circ}C$ on average. This chilly weather generate the frost heaving by freezing the moisture of soil and damage potential of the geotechnical structure. In the freezing soil, the ice lenses increase the freeze portion of soil by absorbing the ground water with capillary action. However, the capillary characteristics differ from the sort of soil on the state of freezing condition. In this study, ten soil samples are prepared. The basic physical property tests were performed by following the Korean Industrial Standard and the soil specimens were classified by the Unified Soil Classification System (USCS). These classified soils are used to perform the laboratory opened systems freezing test in order to determine the frost heaving characteristics of soils such as unfrozen water content, heaving amount, and freezing depth.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.4
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• pp.463-470
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• 1998

To improve muscle quality and prolong freshness of sashimi, the effects of freezing-thawing condition on physicochemical and rheological properties of plaice muscle were investigated. Muscle tested were frozen with quick freezing (liquid nitrogen gas) or slow freezing ($-15^{\circ}C$ air). Transition time of zone of ice crystal formation was within 10 minute for quick freezing and 110 minute for slow freezing. Time required for thawing to $0^{\circ}C$ in muscle temperature by various thawing methods was shortest with $25^{\circ}C$ tap water, followed by $15^{\circ}C$ tap water, $10^{\circ}C$ tap water, $25^{\circ}C$ air, $5^{\circ}C$ tap water and $0^{\circ}C$ cold water. Breaking strength of muscle was higher in quickly frozen sample than in slowly frozen sample. According to sashimi term, changes in breaking strength of muscle did not show any difference in quickly frozen sample, while showed significant difference in slowly frozen sample. The remaining content of ATP was not effected by freezing speed, and ATP content was apt to higher in quickly thawed sample than in slowly thawed sample. IMP was the majority of ATP and it's related compounds of sample after freezing and thawing. Collagen matrix was weakened markedly in slowly frozen sample than in quickly frozen sample.

• Journal of the Korean Geotechnical Society
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• v.33 no.3
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• pp.49-62
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• 2017

In order to understand response of geo-structures to the freezing-thawing process in the ground, it is necessary to consider phase change of the pore water of the ground and also to understand soil interaction with structures. In this study, numerical analysis was carried out for freezing and thawing effect on the modular road system. Neumann's theoretical equation for freezing-thawing processes in porous media can be used to estimate frozen depth and heaving from basic soil properties and ground and surface temperature, but its application is limited to the case for the sediment with fully saturated condition and zero unfrozen water content. Numerical analysis of the modular road system was performed on various soil types and different ground water table as the varying freezing index. The amount of heaving in the silty soil was much larger than those in granite weathered soil or sandy soil, and lowering groundwater level reduced ground heaving induced by freezing. Numerical analysis for temperature history of the ground surface predicted residual heaving near the surface by the freeze-thaw process in silty soil. It ought to reduce stiffness and bearing capacity of the ground so that it will impair stability and serviceability of new road system. However, the amount of residual heaving was insignificant for the road system installed in weathered soil granite and sandy soil. Since modular road system is a pavement structure mounted on the supporting substructure unlike the prevalent road pavement system, strict criteria should be applied for uniform and differential settlement of the pavement system.

• Journal of the Korean Geotechnical Society
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• v.34 no.3
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• pp.57-65
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• 2018

This study adopts high resolution 3D X-ray CT imaging technique to visualize and evaluate the internal structure of experimentally frozen soils. Temperature and elastic wave velocity are also measured during the freezing process. The X-ray images of frozen specimens reveal that no changes in internal structure are observed for sand specimen, whereas systematic growth pattern of pore ice is observed within clay specimen. The freezing patterns are then quantified by a set of X-ray images with the aid of two-point correlation method by computing characteristic length Lr. The results reveal that characteristic length for pore ice freezing pattern in clay linearly increases with respect to the distance from the cooling source, so that Lr at the bottom layer is 2.5 times greater than the top layer when freezing process is completed. Furthermore, during the freezing process, local temperature differences are not observed in sand, but observed in clay specimen due to its relatively low thermal conductivity.

• 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.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.24 no.11
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• pp.1497-1505
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• 2000

A numerical study is made on the ice-formation for a laminar flow in a curved channel. When the water flows through the curved channel with the walls specified below the freezing temperature, the ice layer has been formed on the curved surface, different from that of a straight channel. The fluctuation of ice layer has been predicted, considering the variation of velocity and temperature near the curved portion of channel. The study also takes into account the interaction existing between the laminar flow and the curved channel. In the solution strategy, the present study is substantially different from the existing works in that the complete set of governing equations in both the solid and liquid regions are resolved. The results from this study have been mainly presented, focusing on the variation of ice layer close to the curved portion. Numerical results have been obtained parametrically by varying the curved angle and the radius of curvature of channel, in addition to the variation of Reynolds numbers and wall temperatures of channel. The results show that the curved shape of channel has the great effect on the thickness of the solidification layer. The wave of ice layer thickness appears in the vicinity of curved portion. This behavior of ice layer has been amplified as is the increasing of curved angle and the radius of curvature of channel. In addition, the ice layer becomes thin as Reynolds numbers in increasing. And also, as the wall temperature of channel increases, the width of channel becomes to be shrunk due to the growth of ice layers in the upper and lower wall of channel.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.301-305
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• 2016

This study was conducted to investigate changes in pH, volatile basic nitrogen (VBN), thiobarbituric acid (TBA), $a^*$ (redness), shearing force, and microbial content (total plate count; TPC) in beef during freezing storage at -1, -5, and $-20^{\circ}C$ for 21 days. TPC as an effective quality indicator was used to identify the decay point by regression analysis. The pH, TBA values, and TPC significantly increased with storage at all tested temperatures (p<0.05). VBN significantly increased and shearing force significantly decreased with storage at -1 and $-5^{\circ}C$ (p<0.05). TPC showed significant correlation with temperature at $-1^{\circ}C\;(R^2=0.891)$, $-5^{\circ}C\;(R^2=0.856)$, and $-20^{\circ}C\;(R^2=0.444)$. The decay points at -1, -5, and $-20^{\circ}C$, were 27, 52, and 84 days, respectively. The results suggest that a freezing temperature of $-5^{\circ}C$ is effective for short-term storage of beef.

• Journal of the Korean GEO-environmental Society
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• v.17 no.6
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• pp.23-31
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• 2016

Nowadays abnormal coldness happens frequently in Korea and frost heaving causes unexpected ground deformation which results in severe problems for structures such as roadway, railroad and cutoff slope. 'Frost heave' as one of the primary phenomenon is considered to be an important factor together with 'adfreeze bond-strength' and 'creep deformation' for structural design process in permafrost area. Therefore, the fundamental study for frost heave has to be preceded for design of geo-structures in cold region. While various experimental apparatuses have been developed, there still exist a certain level of limitation to evaluate the frost-heave characteristics as design parameters. There are no standard testing method and criteria for analyzing frost heaving in Korea because temperature controlled testing apparatuses including a freezing chamber are expensive. In this paper, a new standard freezing and thawing testing apparatus is introduced, which simulates various freezing and thawing conditions in a soil specimen by using a temperature controlled triaxial cell. Frost heaving tests were performed to assess the new testing apparatus and experimental procedure to evaluate frost heaving for soils is proposed.

• Korean Journal of Agricultural and Forest Meteorology
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• v.16 no.1
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• pp.51-58
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• 2014

Freezing hardiness of winter bud and branch of several pear (Pyrus pyrifolia) cultivars according to degree and duration of low temperatures was investigated by sprouting, electrolyte leaching rate and triphenyltetrazolium chloride (TTC). Sprouting rate as infected by degree and duration of low temperature were different between cultivars. The lower temperature, the longer duration, sprouting rate was decreased. Electrolyte leaching rate was showed above 30% at below $-30^{\circ}C$ treatment regardless of cultivars and duration. The lower temperature and the longer duration, Electrolyte leaching rate was increased. Electrolyte leaching rates of Manpungbae, Niitaka and Chuwhangbae at $-30^{\circ}C$ for 9 hours treatment which were observed high sprouting rate, were lower than those of other varieties. Absorbance rates by TTC test at $-21^{\circ}C$ treatment were 66.0 to 96.5% for 6 hours, 49.4 to 91.9% for 9 hours, and 37.3 to 89.4% for 12 hours. Freezing hardiness of pear cultivars at ecodormancy was different according to degree and duration of low temperature treatments.

• Journal of the Korean Geotechnical Society
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• v.39 no.12
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• pp.115-125
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• 2023

In this study, we evaluated the behavior of frozen soil using an electrical resistivity survey method-a nondestructive technique-and examined its characteristics through field experiments. Frozen soil was artificially prepared by injecting fluid to accelerate the freezing process, and naturally frozen soil was selected in a nearby area for comparison. A dynamic cone penetration test (DCPT) was performed to compare the reliability of the electrical resistivity survey, and time-domain reflectometry surveys were performed to assess the moisture content of the ground. Field experiments were conducted in February-when the atmosphere temperature was below freezing-and May-when the temperature was above freezing. This temperature-compensated method was used to determine reliability because the behavior of frozen soil depends on the underlying temperature. In the resistivity survey method, a section of high electrical resistivity was observed under freezing conditions due to the frozen water and converted into porosity. The converted porosity was compared with the porosity inferred from the DCPT, and the results showed that the measured electrical resistivity was valid.