• Journal of the Korean Applied Science and Technology
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• v.38 no.6
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• pp.1355-1369
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• 2021

This study improved the algorithm for the road ice prediction algorithm and analyzed the prediction rate when comparing actual field measurement data and algorithm prediction value. For analysis, road and weather conditions were measured in Geumdong-ri, Sinbuk-myeon, Pocheon-si. First algorithm selected previous research result algorithm. And the 4th algorithm was improved according to the actual freezing conditions and measured values. Finally, five algorithms were developed: freezing by condensation, freezing by precipitation, freezing by snow, continuous freezing, and freezing by wind speed. When forecasting using an algorithm at the Pocheon site, the freezing hit rate was improved to 93.2%. When calculating the combination ratio for the algorithm. the algorithm for freezing due to condensation and the continuation of the frozen state accounted for 95.7%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.629-636
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• 1991

Yellowtail fishes(Seriola quinqueeradiata) were submitted to the storages using ice-cooling($0^{\circ}C$), partial freezing($-3^{\circ}C$) and freezing $-20^{\circ}C$) method. Changes in the structures of muscle during storage at different temperatures were investigated. The ice-cooling and partial freezing storage caused early decomposition of glycogen granules and mitochondrial inner membrane, but it was accorded to much slower manner comparing with that of ice-cooling storage. The scars of ice crystals were appeared after three days of storage. The number and size of the crystal increased as progressing of the storage. They were circular and mostly located between fibers. When using the freezing storage, glycogen granules were mostly found from the muscle cell even after fourteen days of storage. Mitochonidral inner membrane maintained their integrity. The scars of ice crystals were also found, however, different from those of partial freezing storage. Their existing sites were random and their shapes were irregular. In many cases, they located in the fiber and had keen edges. Fibers were broken mostly at the Z-lines on fourteen days of storage. From these results, it was concluded that partial freezing storage can repress autolytic enzymic action and can reduce the physical damage from ice crystals which is caused by freezing.

• Journal of the Korean Geotechnical Society
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• v.34 no.11
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• pp.43-55
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• 2018

AGF (Artificial Ground Freezing) method is a temporary ground improvement method which can apply to all types of soil with the purpose of high stiffness and low hydraulic conductivity. However, the groundwater flow and the heterogeneity of the ground increase the uncertainty of the ice-column formation which hinders the reliability of this method. The effects of groundwater flow and layered heterogeneity on ice-wall integrity by AGF method were analyzed using finite element analysis program for a coupled thermo-hydro phenomena in the freezing ground. Groundwater flow changes circular ice-column into elliptical shapes and increases the time required for the formation of ice walls. The previous theoretical formula overestimated the completion time of the ice wall and the critical groundwater velocity by neglecting the thermal interaction between adjacent ice-columns. Numerical results presented the corrected formula and verified the proposed equation for the dimensionless ice-wall completion time. In the layered heterogeneous ground, the thickness of the layer with higher hydraulic conductivity and its relative magnitude were found to be important factors in the ice-wall completion time and critical velocity.

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

• Transactions of the Korean Society of Mechanical Engineers B
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• v.20 no.10
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• pp.3313-3321
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• 1996

A fundamental study in cooling and solidification process focused on ice storage was performed, including the interesting phenomena of density inversion, supercooling and dendritic ice. A numerical study was performed for natural convection and ice formation in the cooling and freezing processes with supercooling in a space between double cylinders. When water was cooled under the freezing point by a cooling wall in a cavity, solidification was not started at once, but a subcooled region was formed near the wall. Especially, when the cooling rate was low, subcooled region extended to a wide area. However, after a few minutes, supercooling is released by some triggers. Dendritic ice is suddenly formed within a subcooled region, and a dense ice layer begins to be developed from the cooling wall. Due to the difficulties, most previous studies on solidification process with numerical methods had not treated the supercooling phenomena, i.e. the case considering only the growth of dense ice. In this study, natural convection and ice formation considering existence of supercooling and dendritic ice were analyzed numerically with using finite difference method and boundary fixing method. The results of numerical analysis were well compared with the experimental results.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.688-696
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• 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 Advanced Marine Engineering and Technology
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• v.27 no.6
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• pp.721-727
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• 2003

Freezing of turbulent water flow between two horizontal cooled parallel plates with the separated region has been investigated experimentally. The flow separation was induced by vertical plates (two-dimensional plates) situated at the inlet of the rectangular channel. The degree of flow separation was varied by employing vertical thin plates with various heights. Three kinds of the vertical plates with 8.0, 9.8 and 12.5 mm in height were utilized. The Reynolds number and cooling temperature ratio were ranged from $3.45\times10^3 to 1.73\times10^4$ and 7.0 to 20.0 respectively, The measurements show that the flow separation influenced remarkably on the local ice formation characteristics. The location of the first ice layer and the average heat transfer at the ice surface were found be correlated as a function of the Reynolds number, the cooling temperature ratio, and the orifice height ratio.

• 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 Air-Conditioning and Refrigeration Engineering
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• v.19 no.8
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• pp.599-606
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• 2007

An experimental study was performed to measure a ice concentration of ice slurry flowing in a pipe in a real time. In the present paper, we suggested a measuring method by a refractive index and compared it to other methods by a freezing point and a density. To measure the refractive index of the solution, ice particles in the ice slurry should be completely removed and a hydro-cyclone was introduced instead of a mesh. The measuring method through the refractive index coincided with the density method using the real-time solution density within ${\pm}5%$ error range, having the error range less than the other two methods. In the other hand, the measuring method through the density has a good resolution, but the result using the initial density of the solution was different more than 10% error from that using the real-time density. And it has an error range 1.5 times greater than the method through the refractive index.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.6
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• pp.529-537
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• 1985

The present study was carried out to investigate the effect of the partial freezing as a means of keeping freshness of mullet (Mugil cephlus). Living samples were killed and stored by icing, partial freezing at $-3^{\circ}C$ and freezing at $-30^{\circ}C$, respectively, Changes in the freshness of the mullet muscle and the phys cal properties of its meat paste product were examined during storage. The results obtained are summarized as follows: The period that k value reached to $20\%$ during storage was the longest in the frozen storage, followed by the partial frozen storage and the ice storage, which was 4 days in the mullet muscle stored by partial freezing. In the case of VBN content, it was below 20 mg/100g in the mullet muscle stored by icing and partial freezing. The oxidation of lipids in the mullet muscle was greater in the ice storage than in the partial frozen storage. The myofibrillar protein of the mullet muscle was appeared to decrease during storage, which the decreasing ratios during storage for 9 days were below $3\%$ in the frozen storage, $17\%$ in the ice storage and $10\%$ in the partial frozen storage. While, the alkali-soluble protein showed to increase and in non-protein nitrgenous compounds, sarcoplasmic protein and stroma was not a great change during storage. The decrease of gel strength, folding strength and texture of meat paste products prepared under different storage conditions was the greatest in the ice storage, the next in the partial frozen storage and such changes in the frozen storage were not so much. In gel strength of the product prepared with sample fishes stored for 10 days, the gel strength in the ice storage, partial frozen storage and frozen storage was about $30\%,\;60\%\;and\;97\%$ of the control. respectively. The expressible drip of the products increased with storage time of raw fishes, which that of the products prepared with sample fishes stored for 15 days was about 2.1 times in the ics storage, about 1.5 times in the partial frozen storage and about 1.1 times in frozen storage as much as that of the control, respectively.