• 동력기계공학회지
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• 제10권2호
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• pp.62-67
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• 2006

The maintenance of continuity on food processing has created a need for the rapid reinstatement of many types of frozen fish to an ambient temperature and good condition. A number of thawing methods are in current use have also several disadvantages in thawing time. discoloration mass loss caused by drying, capital and running cost. These damages are, it is claimed, either eliminated or improves by the vacuum system. An experimental study on the thawing for hair tail and Yellow croaker by the vacuum system were carried out. The Yellow croaker thawing time with this vacuum system took out 170 minutes to reach from $-10.3^{\circ}C\;to\;-0.8^{\circ}C$ at 20mmHg abs. and hair tail thawing time 220 minutes to reach from $-12.2^{\circ}C\;to\;0^{\circ}C$ at 20mmHg abs.

• 한국철도학회:학술대회논문집
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• 한국철도학회 2001년도 추계학술대회 논문집
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• pp.520-525
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• 2001

It's strongly recommended to check upon the slope stability of soil nearby railroad, since the freezing-thawing repeat in long term may cause decrease of slope stability. The study is, therefore, focused on the strength characteristic transformation of soil, measuring it experimentally, throughout physical and mechanical tests operated by the freezing-thawing repeat tests. The sampling of weathered soil used for the embankment materials along the domestic railway lines are classified by parent-rock, and then collected after it in the first hand. It tells that Uniaxial strength and axial strain were decreased simultaneously as the frequency of freezing-thawing repeat increased and its range was reduced into 25～85 percentage off comparing to uniaxial strength of unfreezing-soils when about 100 times of freezing-thawing repeats occurred. Following the result of direct shear tests, the cohesion of freezing-soil with freezing-thawing repeats shows 11∼60 percentage less than that of unfreezing-soil but the change of internal friction angle of the soil is extremely slight, enough to ignore. As a result. it could be found that strength characteristic transformation has highly correlated with freezing-thawing repeat.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2004년도 제34차 추계 국제 학술대회
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• pp.310-315
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• 2004

The objective of this study was to provide the optimum thawing condition under different level of high pressure(50, 100, 150 and 200 MPa) using high pressure assisted technique which can improve the quality of frozen and thawed pork. The calculated thawing rate from the results depending on the high pressure showed the strong trend of increased thawing rate under pressurized condition(P<0.05). And then, the numerical modeling was executed to predict the thawing rate influenced by the pressure level using exponential regression, LnY=0.70623 + 0.00433 ${\cdot}$ P ($R^2=0.9985$), and it was fairly fit for the functional relation between the thawing rate(Y) and pressure(P) with comparatively high coefficient, $R^2$ of determination.

• 한국식생활문화학회지
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• 제20권2호
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• pp.253-260
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• 2005

This study was conducted to investigate performance of methods for cooking and thawing frozen cooked rice to retard retro-gradation of cooked rice. For this research, That was executed rice's physicochemical and sensory characteristics test through the way of boiling rice or thawing, and found out best way for retro-gradation and taste. This study showed the rice cooked by pressure rice pot has less dehydration during freezing and thawing, and thawed rice by micro wave has less dehydration. Repetition of freezing and thawing resulted increasing of hardness and chewiness, and decreasing of adhesiveness and cohesiveness. The rice cooked by convotherm oven or pressure rice pot has less increased hardness while freezing and thawing. Adhesiveness was superior when rice was cooked by pressure rice pot. The rice thawed by microwave had more hardness than thawed in room temperature.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2005년도 정기총회 및 제35차 춘계 학술 발표대회
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• pp.363-366
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• 2005

This study was designed to investigate effects of AC frequency on the thawing process, using laboratory scale ohmic thawing system. The ohmic thawing property of 30% gelatin matrix was examined by using low frequency alternating current (20 Hz-110 Hz, sine wave). When the voltage was fixed to 50V, thawing time was negligible influenced as the frequency decreased. Total thawing time of the gelatin matrix decreased sharply at the frequency of 50 Hz. The current flow was first observed during the thawing process in the temperature ranges of $-\;5^{\circ}\;C{\sim}\;-\;3^{\circ}\;C$.

• 한국농공학회논문집
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• 제46권2호
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• pp.59-66
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• 2004

This study was performed to evaluate the freezing and thawing properties of the high strength concrete using recycled coarse aggregate. The recycled coarse aggregate replaced natural crushed aggregate by 0%, 25%, 50%, 75% and 100%. The compressive strength of the concrete using recycled coarse aggregate showed more than 300 kgf/$cm^2$ at the curing age 28 days. The mass loss ratio by freezing and thawing was less than 1% at all mix type. The relative dynamic modulus of elasticity was decreased with increasing the freezing and thawing cycles. Also, the durability factor by the freezing and thawing was decreased with increasing the content of recycled coarse aggregate. But, the recycled concrete except 100% recycled coarse aggregate showed 60 or more durability factor in the freezing and thawing 300 cycles. Accordingly, these recycled coarse aggregate can be used for high strength concrete.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 1996년도 가을 학술발표회 논문집
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• pp.148-153
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• 1996

Concrete with ground granulated blast-furnace slag can be affected by frost attack because the reaction of hydration is slow at the early age. In this study, therefore, the freezing and thawing test has been carried out to investigate the freezing and thawing resistance on concrete with ground granulated blast-furnace slag. The freezing and thawing test has been performed on concrete a blended cement, which was substituted by ground granulated blast-furnace slag with 4 kinds of ratio (non-admixture, 20%, 40% and 60%). And also tested on concrete added the AE agents to the concrete of same mix proportion to search the improvement effects about the resistance. As a result, the freezing and thawing resistance showed a tendency of reduction in proportion to the increase of the substitution ratio. For non-AE concrete, resistances of the freezing and thawing were very poor as the durability index indicated less than 5.8%. For AE concrte, resistance of the freezing and thawing were excellent as the durability index indicated more than 80.9%.

• 한국축산식품학회지
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• 제34권1호
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• pp.115-121
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• 2014

This study explored the effects of water or brine (2% NaCl, w/v) immersion thawing combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork. Ultrasound treatment of pork was conducted in two cold media (at $4^{\circ}C$), water and 2% (w/v) brine, respectively. Because the ultrasound treatment caused temperature increase in the media from $4^{\circ}C$ to $16^{\circ}C$, the qualities of pork thawed by ultrasound were compared with those thawed by immersion either in water or brine where the temperature was being maintained at either $4^{\circ}C$ (low temperature control) or $17^{\circ}C$ (high temperature control). The ultrasound treatment resulted in rapid thawing of pork where the thawing rate was similar to those thawed in the $17^{\circ}C$ media. For quality characteristics, ultrasound-treated pork in brine had an advantage of less cooking losses when comparing to the control. In particular, ultrasound treatment in brine exhibited the lowest shear force (or highest tenderness) among the freezing/thawing treatments. Although the ultrasound processing in brine caused discoloration of the pork, this thawing technique had potential to be applied as a commercial thawing technology for frozen foods.

• 한국가축번식학회지
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• 제8권2호
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• pp.79-86
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• 1984

This cepseiment was carried out to cerify the effect of thawing methods and preservative temperature on the sperm motility and fertility after thawing semen with plastic straws in fresh and warm water. Sperm motility in vitro stored at room temperature after thawing were conducted by the various storage hours. A field trial after thawing semen with warmed water in straws from Cheju native cows involving 4 technicians and 800 cows first (or second) services gave the following results. The thawing methods of warmed water for one minute in semen motility were considerably higher than that in iced water during 12 hours after thawing semen, however, the sperm survival index of ice-water shwed a better results according as the time passed away, but not significant differences. Preservative temperaure at 5$^{\circ}C$ (iced water) after thawing gave significantly better results than that of thawed at 3$0^{\circ}C$ (warmed water). The N R rate to 175 inseminations with semen thawed at 15-2$0^{\circ}C$ (fresh water) was 82.8%, 80.9% for 610 inseminations thawed in warm water. Conception rate ofthe semen thawed in warm water for 10-60 secs gave no significant difference among storage hours, because the semen used to be inseminated within one hour almost, but in decreased when semen thawed at the period of one minute over.

• 한국수산과학회지
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• 제37권3호
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• pp.175-178
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• 2004

We here report that the muscle of 'gukmeri-bok' puffer fish (Takifugu vermicularis radiatus) is intoxicated after freezing and thawing processes even though it is not toxic when it is fresh. This study was carried out to investigate the effect of different freezing and thawing conditions as well as the effect of the presence of skin or viscera on the intoxication of muscle of 'gukmeri-bok' puffer during freezing and thawing process. As a result of this investigation, thawing condition, but not freezing conditions or periods played an important role in muscle intoxication. Tetrodotoxin secretory grands exist in the skin of toxic puffer fish, the skin was more responsible for the muscles intoxication than the viscera during the freezing-thawing process. In other words, no toxicity was measured in the muscle of skinned-frozen specimens even when thawed. According to this result, it is recommended that the skin and viscera must be removed before being frozen for edible purpose. Otherwise, when a whole fish should be frozen, alternative half-thawing and removal of skin from frozen specimens is recommended.