• Geomechanics and Engineering
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• v.22 no.3
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• pp.219-226
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• 2020

Unconfined compression test (UCT) is widely conducted in laboratories to evaluate the mechanical behavior of frozen soils. However, its results are sensitive to the initial conditions of sample creation by freezing as well as the end-surface conditions during loading of the specimen into the apparatus for testing. This work compared ice samples prepared by three-dimensional and one-dimensional freezing. The latter created more-homogenous ice samples containing fewer entrapped air bubbles or air nuclei, leading to relatively stable UCT results. Three end-surface conditions were compared for UCT on ice specimens made by one-dimensional freezing. Steel disc cap with embedded rubber was found most appropriate for UCT. Three frozen materials (ice, frozen sand, and frozen silt) showed different failure patterns, which were classified as brittle failure and ductile failure. Ice and frozen sand showed strain-softening, while frozen silt showed strain-hardening. Subsequent investigation considered the influence of fines content on the unconfined compression behavior of frozen soil mixtures with fines contents of 0-100%. The mixtures showed a brittle-to-ductile transition of failure patterns at 10%-20% fines content.

• Solar Energy
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• v.18 no.3
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• pp.95-105
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• 1998

In this study, basic design data which were required for development of highly efficient ice storage system with low temperature latent heat were experimentally obtained. The ice storage system considered in this study was the one that has been widly used in the developed country and called the ice-on-coil type. Using the system, the ice storage performance for various design parameters which were the flow direction and the inlet temperature of the secondary fluid was tested. In addition, the timewise variation of the interface profiles between the solid and the liquid were visualized, and the heat transfer characteristics of the Phase Change Material(PCM) in the ice storage tank were Investigated. During the freezing processes in the ice storage tank with several vertical tubes, decrease of the heat transfer area and the heat resistance of the ice layer made the increasing rate of ice packing factor(IPF) less. The total freezing energy for the upward flow of the secondary fluid was higher than that for the downward flow. The average ice storage efficiency for the upward flow of the secondary fluid was higher than that for the downward flow.

• Food Science of Animal Resources
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• v.18 no.2
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• pp.164-175
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• 1998

The objective of this study was to investigate the effects of freezing rate on ice crystal size and freeze-drying rate. Our experiments were carried out with self-manufactured freeze-dryer. Gelatin gels (2% w / w, 80$\times$20mm) were frozen unidirectionally (Neumann's model) from the bottom at -45, -30, -20, and -15$^{\circ}C$ and followed with freeze-drying. Under the upper conditions we measured freezing rate and the change of temperature and pressure during freeze drying. Freeze-dried gelatins were cut horizontally into 5 mm thickness from the bottom and measured their pore sizes. Also freeze-drying rate(primary drying) is estimated by measuring the temperature of sample and pressure of vacuum chamber. During freeze-drying, profiles of pressure and temperature were shown constant tendency regardless of freezing temperature and we could expect the end-point of freeze drying by considering pressure and temperature together. In temperature profiles, the point which temperature increased significantly was observed during freeze-drying. There is no relationship between freeze temperature and drying rate of primary drying in our model system. As freezing temperature increased, ice crystal size(X*) which correspond to 63.2% of cumulative frequency was increased and at the same freezing temperature ice crystal size(X*) was decreased with distance from the bottom of the sample. Freezing conditions have a strong influence on the quality of the final freeze-dried products in freeze-drying system.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.21 no.7
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• pp.862-872
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• 1997

Ice formation in a horizontal circular cylinder has been studied numerically. From the numerical analysis results, it was found that there were three types of freezing pattern and that freezing phenomenon was affected largely by density inversion and cooling rate. The type of freezing pattern largely depends on the secondary flow which is generated by density inversion. When supercooling energy is released before the development of the secondary flow, the annular ice layer grows. If the energy is released when the secondary flow is considerably developed and the supercooled region is removed to the upper half part of the cylinder, an asymmetric ice layer grows. And if the energy is released after perfect development of the secondary flow, instantaneous dendritic ice formation over the full region occurs. Furthermore, this secondary flow was found to have an effect on heat transfer characteristics. The heat transfer rate becomes small at the instant when the secondary flow is generated, but becomes large with the development of the flow. It's concluded that for the facilitation of heat transfer it is desirable to keep water in liquid phase until the secondary flow is perfectly developed. This study gave an instruction of performance improvement of capsule type ice storage tank.

• Journal of the Korean Society of Industry Convergence
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• v.24 no.6_2
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• pp.873-882
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• 2021

In this study, a study was conducted to develop a system for predicting/responding to black ice occurring on roads in winter. Tests conditions were studied by making models of cement concrete pavement and asphalt concrete pavement. In order to freeze water on the manufactured model package, an tests was conducted at a temperature below zero using a freezer, and the freezing process was photographed using a thermal imaging camera. Black ice is generated when water is present on the road surface and the temperature is below freezing or the road surface temperature is below the dew point temperature. Under sub-zero conditions, the pavement, water, and ice were classified with a thermal imaging camera. As a result of the tests, it was possible to distinguish with a thermal imaging camera at a temperature below freezing in the same freezer due to the difference in the emissivity of the packaging, water, and ice. In the process of changing from water to ice during the tests, it was analyzed that ice and water were clearly distinguished by the thermal imaging camera due to the difference in emissivity and reflectance, so black ice could be predicted using the thermal imaging camera.

• Journal of the Korean Solar Energy Society
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• v.24 no.1
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• pp.47-52
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• 2004

An experimental investigation was performed to compare ice making characteristics of ice storage system with smooth and spiral tube. During the freezing processes in the shell and tube type ice storage tank with smooth tube, heat resistance of the ice layer caused a decrease in freezing rate. Also, the phenomena of bridging made the increasing rate of ice making less. In order to improve the ice making rate, spiral tube(pitch=6mm) was used in the present study. The ice making rate and the decreasing of bridging for the spiral tube were higher than those for the smooth tube.

• Journal of the Korean association of regional geographers
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• v.21 no.3
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• pp.608-617
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• 2015

This paper synthetically analyzes micrometeorological data and geomorphological features of Doeksan-ri Eoreumgol(ice valley) Yeongdeok-gun in order to investigate occurrence characteristics of the ice valley and a mechanism for freezing in summer. This ice valley is located in the distal end of a talus and intensity of cooling and freezing in summer seems to be related to morphology and dimensions of talus. Cooling in the ice valley is generated by cold air flows that move down to the bottom of talus from high mountains through pores and voids, then debris in talus is supercooled by the cold air. For it forms a stable state in and around voids cold air is stagnating in the lower end of talus. This causes freezing in summer at outpour points. Furthermore humidity condition of external air and vaporization heat is a key factor when freezing.

• Journal of the Korean Geotechnical Society
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• v.36 no.12
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• pp.17-25
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• 2020

The artificial ground freezing method is a ground amelioration technology that does not have a permanent effect on the ground. One of the key factors that determine the efficiency and design criteria of the artificial ground freezing is the groundwater flow. Therefore, in order to accurately evaluate the behavior of the artificial ground freezing, studies on the effect of water flow on the formation of ice walls must be preceded. In this paper, experimental and numerical analyses were conducted using only pure water to maximize the effect of water flow on the formation of ice walls. A hydro-thermal coupled model for freezing behavior was proposed and the accuracy of the model was verified. Through the numerical and experimental studies, the flow rate dominates not only the formation time but also the shape of the ice wall. In addition, this study proposes a method to indirectly predict the ice wall formation time, which is expected to be highly useful for a practical application where it is difficult to visually identify ice walls.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2022.04a
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• pp.15-16
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• 2022

In order to examine the adhesion characteristics of road pavement according to environmental conditions, the freezing time of cement mortar and the adhesion performance between ice and pavement were evaluated depending on the presence or absence of polymer and water repellent. As a result of measuring the ice formation time, it was found that there was no delay when a polymer was added, but the complete freezing time was delayed when a water repellent was added. As a result of measuring the strength of ice adhesion, it was found that the bonding force between ice and the surface of the test body was greatly generated in the test body without water repellent. In the case of a test specimen to which a water repellent was added, it was found that the bonding strength between the test specimen surface and ice was reduced.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.213-218
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• 1992

The reaching time to the freezing point was to be fast in the order of 2% agar gel, 5% agar gel, 20% gelatin gel, pork, respectively. The freezing time and the passing time through the zone of the maximum ice crystal formation had linear relationship with the coolant temperature. The average diameter d$_{p}$ of ice crystal in a soybean protein gel and the moving of freezing front were represented an inverse proportion, and the moving velocity of freezing front was shown as 3.4$\times$10$^{-6}$ $\textrm{cm}^2$/sec from predicted theoretical formula. This value was very close to experimental results. The storage temperature did not give any influences for the growth of ice crystal in inside soybean protein gels during freezing conservation. The relationship between freezing condition and structure of freezing front was as follows : (moving velocity of freezing front) : (mass transfer rate of water at freezing point)$\times$(surface area of freezing front).