• Proceedings of the Korea Concrete Institute Conference
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• 2001.05a
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• pp.967-972
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• 2001

In this study, the characteristics of freezing and thawing resistance, the compressive strength, and the change in height of cement mortar according to steam curing methods has been studied. To this end, the major test variables include the period of the early curing, curing temperature and the later curing. The strength test as well as volume variousness have been conducted to explore the characteristics of thawing and thawing resistance on the curing methods. The experimental results in the present study can be efficiently used to improve the characteristics of freezing and thawing resistance for concrete products carrying steam curing.

• Proceedings of the Korea Concrete Institute Conference
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• 2006.05b
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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.

• Proceedings of the Korea Concrete Institute Conference
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• 1999.10a
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• pp.763-766
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• 1999

The objective of this study was to investigate the influence of low temperature curing on resistance of freezing and thawing of self-compacting concrete placed in cold weather regions. The experimental study results indicated that the self-compacting concrete incorporating ground granulated blast-furnace slag showed good resistance to freezing and thawing, and the self-compacting concrete cellulose viscous agent had relatively poor resistance to freezing and thawing.

• Proceedings of the Korea Concrete Institute Conference
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• 1996.10a
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• pp.169-174
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• 1996

It have been announced that concrete subjected to freezing and thawing cause deterioration by expanded inside water and contracted at thawing. However, this study descrebe the deterioration mechanism of concrete by freezing and thawing test. Embeded strain gauges were used to measure the inside restrict strain due to the temperature differenct inside and outside the concrete test specimens. Test results showed that using the air entrained admixture and expanded poly-styrene was developed durability of concrete by decreasing inside retrict strain ratio.

• Reproductive and Developmental Biology
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• v.31 no.3
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• pp.175-179
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• 2007

The objective of this study was to investigate the effect of thawing temperature on the sperm viability and acrosomal morphology for semen storage of miniature pig by the 0.5ml straw method. In this present study, sperm viability (SYBR-14/PI staining), membrane integrity (Hypoosmotic Swelling Test), acrosome intactness, intensity and capacitation status (chlorotetracycline staining) in frozen miniature pig sperm were evaluated after thawing at 37, 50 and $70^{\circ}C$ for 5, 10 and 45 sec, respectively. Interestingly, the results indicated that sperm thawed at $70^{\circ}C$ for 5 sec significantly (p<0.05) increased sperm viability, but lower the percentage of AR (acrosome reacted spermatozoa) pattern compared to sperm thawed at $37^{\circ}C$ for 45 sec and $50^{\circ}C$ for 10 sec. In terms of thawing condition, high temperature for a short time using the 0.5ml straw was improved cryosurvival of miniature pig semen. Therefore, appropriate thawing method for cryopreservation of miniature pig is required for increasing post-thawing viability.

• Korean Journal of Animal Reproduction
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• v.21 no.2
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• pp.103-109
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• 1997

The studies on the carried out to investigate to determine the optimum thawing temperature and equilibration time and 1 step straw method of frozen bovine embryos. The follicular oocytes were cultured in TCM-199 medium containing 10 IU/ml PMSG(Sigma, USA), 10 IU/ml hCG(Sigma, USA), 1 $\mu\textrm{g}$/ml $\beta$-estradiol(Sigma, USA) and 10% FCS for 24~48 hrs in incubator with 5% CO2 in air at 38.5$^{\circ}C$ and then matured oocytes were again cultured for 12~18 hrs with motile capacitated sperm by preincubation of heparin. The bovine embryos following dehydration by cryoprotective agents and various concentration of sucrose were directly plunged into liquid nitrogen and thawed in 3$0^{\circ}C$ water. Survival and in vitro developmental rate was defined as developmental rate on in vitro culture or FDA-test. The results are summarized as followes : 1. The equilibration time on in vitro developmental rates of bovine embryos was attained after short period of time(2.5~5 min.) in the freezing medium higher than long period of time (10~20 min.). 2. The temperature thawed at 3$0^{\circ}C$ after rapid freezing of bovine embryos resulted in a significantly higher in vitro developmental rate than did at 2$0^{\circ}C$ and 35$^{\circ}C$. 3. The thawing time on in vitro developmental rates of bovine embryos was attained after short period of time(1~5 min.) in the freezing mediuim higher than long period of time(10min.). 4. The in vitro developmental rates of bovine embryos after rapid frozen-thawing by 1 step straw method in the freezing medium added 1.5M, 2.0M glycerol, DMSO, propanediol and 0.25M, 0.50M, 0.75M, 1.00M sucrose were 12.5~19.4%, 10.0~15.6%, 9.1~13.8% and 6.7~12.9%, respectively.

• 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.

• Journal of the Korean Geosynthetics Society
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• v.13 no.3
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• pp.49-58
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• 2014

This paper presents the results of a reduced-scale physical model investigation into the behavior of retaining walls subject to cycles of freezing and thawing due to seasonal temperature change. Reduced-scale model walls equipped with a temperature control chamber that can simulate freezing and thawing conditions were first constructed and a series of tests were conducted with due consideration of different initial water contents of backfill soil and soil types. The results indicate that cycles of freezing and thawing process increase wall deformation as well as earth pressure acting on the wall. Also revealed was that the effect of the freezing and thawing cycles becomes more pronounced for cases with a larger initial water content and for soils with a larger fine content. Practical implications of the findings from this study are discussed in great detail.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.11a
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• pp.25-28
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• 2008

Generally, reinforced concrete structures exposed to the outside temperature are affected by freezing and thawing process during winter and early spring. These freezing and thawing process can lead to the reduction in durability of concrete as cracking or surface spalling. This paper is to study the hysteretic behavior of RC beams exposed to freezing and thawing under cyclic loadings. To compare the difference in hysteretic behavior of RC Beams, limited tests were conducted under different types of damage and freezing and thawing cycles. For this purpose, six specimens were tested. It is thought that experimental results will be used as basic data to evaluate hysteretic behavior of RC beams exposed to freezing and thawing.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.302-309
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• 2009

This study investigated the effects of infrared (IR) radiation combined with air blast thawing on the physical properties of pork. Regardless of air velocity, increasing IR dosage produced an exponential increase in the thawing rate of pork. This rate increased further when air blast velocity was increased. IR treatments showed significantly lower thawing loss than that of 0 Watt treatment, while increasing air velocity significantly increased thawing loss of pork (p<0.05). Increasing both IR power and air velocity tended to decrease the cooking loss of pork. Moreover, increased IR power tended to decrease the water holding capacity and shear force of pork. The shear force changes were not significant (p>0.05). Shear force also increased with increasing air velocity. In addition, the higher the air velocity the higher the shear force of pork. In Commission Internationale de l'Eclairage (CIE) colour determination, control of temperature prevented discolouration from overheating of sample surface. The results suggest that IR dosage combined with air blast has potential in thawed meat quality aspects, and that humidity control could prevent surface drying.