• 설비공학논문집
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• 제9권4호
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• pp.435-445
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• 1997

It was studied the phenomena of transient freezing of an inclined water-saturated enclosure. One side of the test section was cooled and the other sides were insulated. The effects of the initial temperature, the inclination angle on the temperature field and the shape of the ice-water interface were observed. In the beginning of freezing, with increasing the inclination angle the freezing rate was increased and in the stable density layer centered $4^{\circ}C$, the freezing was fast as the convective fluid flow became small. When the initial temperature was above the $4^{\circ}C$, the frozen thickness in the upper part of inclined surface was thinner than that in the lower part, but with time the frozen thickness of upper part was thicker than that of lower part, below the $4^{\circ}C$, the frozen thickness in the upper part was thicker than that of lower part from the begining, and above the $8^{\circ}C$ in the beginning upper part was thinner with concave, but with time thicker the upper part, vanishing concave.

• 한국식품과학회지
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• 제20권6호
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• pp.827-833
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• 1988

본 연구는 식품의 동결시간에 영향을 미치는 요인에 대해 비교 검토하고. 시료 두께에 따른 동결시간 예측 모델을 유도하기 위해 정지공기식 동결법을 이용하여 피조개 등 4종의 시료에 대하여 실험하였다. 그 결과, 시료의 두께가 두꺼울수록, 표면열전달계수 및 초기온도에 의한 영향은 상당히 급증하였으며, 표면열전달계수의 값이 낮을수록 시료 두께에 미치는 영향은 크며. $150W/m^2^{\circ}C$ 이상에서는 동결시간에 미치는 영향이 거의 유사하게 나타났다. 또한 각 시료에 있어 초기 빙결점이 낮을수록 초기 수분함량이 많을수록, 밀도가 높을수록 동결시간이 길게 나타났고. 열적 물성치의 영향은 밀도, 수분함량, 비열 및 열전도도의 순으로 나타났다. 그리고 시료 초기온도, 초기 빙결점, 동결매체 온도에 따른 시료 두께별 동결 시간을 예측할 수 있는 중직선 회귀방정식을 유도한 결과 실험치와 비교하여 ${\pm}5%$의 오차를 보여 주었다.

• 한국식품영양과학회지
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• 제21권2호
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• pp.213-218
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• 1992

식품의 동결중에 생성되는 빙결정의 크기에 미치는 동결조건의 영향을 조사하고 그 관계를 정량적으로 평가함과 아울러 동결조건과 빙결정 분산구조와의 관계를 이론해석에 의해 조사한 결과, 1. 동결이동속도 u는 생성빙결정의 평균경 d$_{p}$와 u .d$_{p}$/D~constant의 관계에 있음을 간단한 차원해석에 의해 예측이 가능하였다. 2. 2% 한천 겔, 5%한천 겔, 20% 젤라틴 겔, 돈육의 순서로 동결점에 도달하는 시간이 빨라지며 동결시간 및 최대빙결품 생성대의 통과시간은 냉매온도와 선형적인 관계를 나타내었다. 3. 대두 단백질 겔중에 생성되는 빙결정의 평균경 d$_{p}$와 동결계면 이동속도 u 는 반비례 관계를 나타내었으며, 이로부터 구해진 u .d$_{p}$의 값은 3.4$\times$$10^{-6}$ $\textrm{cm}^2$/sec로 예측 이론식이 유효한 것으로 사료되었다. 4. 동결보존중의 대두 단백질 겔 내부에 생성된 빙결정의 성장에 미치는 보존온도의 영향을 조사한 결과, 양자가 빙결정의 성장에 미치는 영향은 거의 없는 것으로 나타났다. 5. 동결조건과 동결계면구조와의 사이에 Moving velocity of freezing front= (Mass transfer rate of water at freezing front)$\times$ (Surface area of freezing front) 의 관계를 나타내었다.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2022년도 봄 학술논문 발표대회
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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.

• 한국식품저장유통학회지
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• 제14권5호
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• pp.469-473
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• 2007

비동결 파운드 케이크의 배합비를 반응표면분석법에 의해 여러 가지 동결방지제의 함량을 조절하여 결정하였다. 수분함량만이 동결방지제 함량과 선형관계를 나타내었으나, 다른 반응변수들은 quadratic모형으로 나타났다. 비동결 파운드 케이크에 제조시 함유되는 당류의 최적 배합비는 7736 : 0.0 : 20.4, 60.0 : 32.8 : 16.4, 70.8 : 11.2 : 19.6와 같이 3가지로 제시되었다. 최적배합비로 제조한 파운드 케이크의 냉동 시간은 기준 배합비로 만든 케이크보다 $45{\sim}27%$가 단축되었으며, 동결점은 $-20^{\circ}C$이하에서 나타났다. 동결방지제의 적절한 배합율을 적용하면 빙점강하에 의해 가공식품 냉동에 필요한 냉동 에너지 감소 효과를 얻으며 기존제품과 유사한 품질 특성을 구할 수 있음을 알았다.

• 한국측량학회지
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• 제23권3호
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• pp.293-301
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• 2005

산악지역을 지나가는 도로계획의 경우 그 특성상 절토 및 터널구간을 시공하게 되고, 겨울철에는 일정 구간에 일조가 적게 나타나고 음영이 오래 지속되어 결빙구간이 발생함으로써 교통안전에 주의되고 있다. 본 연구는 GIS를 이용하여 도로의 노선계획시 예상되는 일조영향을 평가하고 예상되는 노면결빙구간을 추출하여 도로 안정성 확보에 대안을 제시하고자 한다. 동해고속도로중 약 290구간을 선정하여 설계도면 자료의 수치 변환을 통하여 3차원 지형표면을 생성한 후 동일좌표체계의 도로선형자료를 반영하여 3차원 도로 모델링을 생성하였다. 동지시 태양의 궤적에 따른 도로 노면상의 음영시간을20분 간격으로 설정하여 일조영향지역을 시각화하고 이음영지역들을 수동 벡터라이징하여 폴리곤화하였다. 이 음영구간의 도형 및 속성자료를 지오데이터베이스로 구축하고 GIS의 공간분석중 중첩기능을 이용하여 결빙예상구간을 추출하였다. 또한 온도, 강수량, 적설량 및 습도 등의 동절기 기상자료를 함께 분석하여 노면결빙위험 구간을 보다 효과적으로 파악함으로써 기본설계시 반영하는 사전 안정성 평가의 대안으로 사용할 수 있을 것이다.

• 한국식품위생안전성학회지
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• 제3권1호
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• pp.19-26
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• 1988

Most of meat spoilage bacteria area Gram negative, which are very sensitive to freezing ; for instance , 90% of E. coli cells are killed or sub-lethally injured by freezing at -3$0^{\circ}C$, and the freeze-injury rate is dependent upon freezing rate. Since the injured bacterial cells are sensitive to selective agents, they fail to multiply in selective media. Injured bacterial cells are, however, capable of spontaneous repair at appropriate environmental and nutritional conditions . Enumeration of injured bacterial cells involves artificial induction of repair at these conditions. Cubic beef samples(3$\times$3$\times$3cm) were frozen at -6$0^{\circ}C$, -4$0^{\circ}C$, or -18$^{\circ}C$. The samples frozen at each temperature were thawed at 4$^{\circ}C$, 2$0^{\circ}C$, or by microwave . After these respective freezing an thawing treatments, the percentage of sub-lethally injured total coliforms out of total surviving ones was measured and compared. The results were as follows: 1. The interaction between freezing and thawing on injury rate was not significant. 2. The injury rates(as means of all three thawing treatments post-freezing) by freezing at -6$0^{\circ}C$, -4$0^{\circ}C$, or -18$^{\circ}C$ were 32.2$^{\circ}C$ and 19.2$^{\circ}C$ respectively . 3. The injury rates(as means of all three freezing treatments)by thawing at 4$^{\circ}C$, 2$0^{\circ}C$, or by microwave were 49.3%, 11.7% and 21.0% respectively. The highest injury rate was caused by freezing at -6$0^{\circ}C$ and subsequent thawing at 4$^{\circ}C$. However since the injury rates by freezing treatment were not significantly different, freezing at -18$^{\circ}C$ and subsequent thawing at 4$^{\circ}C$ can also be recommended , from an economic perspective.

• Journal of Biosystems Engineering
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• 제40권3호
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• pp.271-276
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• 2015

Purpose: Quick freezing is widely used in commercial food storage. Well-known freezing techniques such as individual quick freezing require a low-temperature coolant and small cuts for the heat-transfer efficiency. However, the freezing method for bulk food resembles techniques used in the 1970s. In this study, electromagnetic (EM) heating was applied to improve the quick freezing of bulk food. Methods: During freezing, the surface of food can be rapidly cooled by an outside coolant, but the inner parts of the food cool slowly owing to the latent heat from the phase change. EM waves can directly heat the inner parts of food to prevent it from freezing until the outer parts finish their phase change and are cooled rapidly. The center temperature of garlic cloves was probed with optical thermo sensors while liquid nitrogen (LN) was sprayed. Results: When EM heating was applied, the center cooling time of the garlic cloves from freezing until $-10^{\circ}C$ was 48 s, which was approximately half the value of 85 s obtained without EM heating. For the white radish cubes, the center cooling time was also improved, from 288 to 132 s. The samples frozen by LN spray with EM heating had a closer hardness to the unfrozen samples than the samples frozen by LN only. Conclusions: The EM heating during quick freezing functions to maintain the hardness of fresh food by reducing the freezing time from 0 to $-10^{\circ}C$.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2006년도 춘계 학술발표회 논문집(II)
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• pp.345-348
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• 2006

FRP composites which are used in strengthening existing structure are usually adhered to the concrete surface, their performance are directly affected by environmental condition such as freezing-thawing and moisture. Accordingly, it is required to evaluate bond durability between FRP composite and concrete as well as FRP materials itself. The durability characteristics of FRP composite for freezing-thawing are evaluated in this study with the variables of concrete strength, type of FRP composite, freezing-thawing conditions and freezing-thawing cycle. In addition, material durability of GFRP sheet for high temperature/high humidity condition are examined in this experimental study.

• 한국지반공학회:학술대회논문집
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• 한국지반공학회 2002년도 봄 학술발표회 논문집
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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.