• Culinary science and hospitality research
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• v.14 no.2
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• pp.286-292
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• 2008

The purpose of this study was to examine the effects of freezing and thawing methods on the quality of pork meat. The freezing methods for pork meat were the cryogenic freezing with liquid nitrogen gas, fast freezing at $-70^{\circ}C$ and normal freezing at $-20^{\circ}C$. The thawing methods were tested on low temperature thawing at refrigerative temperature($4^{\circ}C$), room temperature($20^{\circ}C$), high temperature($60^{\circ}C$) and using microwave. The quality of pork meat frozen by cryogenic methods was better than those of fast and normal freezing methods. The cooking hardness of pork meat frozen by cryogenic method showed the highest value as 1,898 g. In case of fast freezing, the hardness of pork meat was 1,472 g and that of normal frozen pork meat was 1,541 g. The high cooking hardness value of cryogenic frozen pork meat showed that the cryogenic freezing method made less freeze damage like textural softness. The drip-loss of pork meat thawed at refrigerative temperature($4^{\circ}C$), room temperature($20^{\circ}C$), high temperature($60^{\circ}C$) were shown lower than that of microwave thawing. The cooking hardness of pork meat that was thawed by microwave showed the lowest value among the thawing methods. The cryogenic freezing was the most useful freezing method for preserving quality, decreasing the freeze damage of pork meat. And thawing at refrigerative temperature was the most effective method to prevent quality loss and weight loss by drip-loss.

• Journal of Hydrogen and New Energy
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• v.35 no.2
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• pp.240-248
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• 2024

The purpose of this study is to investigate the freezing phenomena in printed circuit heat exchanger (PCHE) for cryogenic liquid hydrogen vaporizer. Local freezing phenomena in hot channels should be avoided in designing PCHE for cryogenic liquid hydrogen vaporizer. Hence, the flow and thermal characteristics of PCHE is experimentally investigated to figure out the conditions under when freezing occurs. To conduct lab-scale PCHE experiment, liquid nitrogen is used as a working fluid in cold channels instead of using liquid hydrogen. Glycol water is used as a working fluid in hot channels. Based on the experimental data, ratio between mass flow rates of cold channels and that of hot channels is proposed as contour map to avoid the freezing phenomena in PCHE.

• Korean Journal of Animal Reproduction
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• v.26 no.2
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• pp.119-124
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• 2002

This study was carried out to investigate the effects of packing materials of frozen boar semen to improve reproductive performance efficiency in pig. Boars were raised at Swine Artificial Insemination Center in National Livestock Research Institute, Sunghwan, Chungnam, Korea. We compared packing protocols for frozen boar semen among 5$m\ell$ maxi-straw, 5$m\ell$ cryogenic-vial, and aluminum-pack. Cryogenic-vial packing material showed similar sperm characteristics compared with maxi-straw packing material when the sperm was frozen above 15cm from liquid nitrogen and thawed at 52$^{\circ}C$ for 190 seconds. We investigated different thawing times to find out the optimal condition of freezing and thawing protocol with cryogenic-vial. Freezing above 15cm from liquid nitrogen and thawing at 52$^{\circ}C$ for 190 seconds were the optimal protocol compared with 120 and 150 seconds. However, normal acrosome rates did not show any differences among thawing times. Post-thawing results of maxi-straw in water at 52$^{\circ}C$ for 45 seconds had better total motility and curve linear velocity than those of cryogenic-vial in water 52$^{\circ}C$ for 190 seconds. However, there were no differences on straightness and normal apical ridge of sperm between maxi-straw and cryogenic vial. Non-return rate, farrowing rate and litter size of sows inseminated with frozen boar semen of commercial farms were higher in the maxi-straw than cryogenic-vial, but there were no significant differences between maxi-straw and cryogenic-vial. In conclusion, there were no significant differences between maxi-straw and cryogenic-vial and so, we may replace cryogenic-vial packing method instead of maxi-straw packing method by improvement of freezing and thawing rate.

• Journal of the Korean Geotechnical Society
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• v.38 no.8
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• pp.7-15
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• 2022

Most studies have conducted cryogenic triaxial compression tests with frozen specimens prepared in a separate mold by one-directional freezing. This method has the potential to generate residual stress in a frozen specimen and cannot be adopted to simulate the application of the artificial ground freezing method in the field. Therefore, in this study, novel equipment and procedure for the cryogenic triaxial compression test were proposed to overcome the limitations of existing test methods. Therefore, the mechanical characteristics of frozen sand, considering the effect of temperature and confining pressure, were evaluated. As the freezing temperature decreased, the brittleness of frozen sand increased, and the strength increased due to a decrease in the unfrozen water content and an increase in the ice strength. A higher confining pressure resulted in an increase in interparticle friction and the pressure melting phenomenon, which caused strength reduction. Thus, it was found that the mechanical behaviors of frozen sand were simultaneously affected by both temperature and confining pressure.

• Food Science of Animal Resources
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• v.34 no.6
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• pp.777-783
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• 2014

This study investigated the effect of various freezing and thawing techniques on the quality of beef. Meat samples were frozen using natural convection freezing (NF), individual quick freezing (IQF), or cryogenic freezing (CF) techniques, followed by natural convection thawing (NCT) or running water thawing (RT). The meat was frozen until the core temperature reached $-12^{\circ}C$ and then stored at $-24^{\circ}C$, followed by thawing until the temperature reached $5^{\circ}C$. Quality parameters, such as the pH, water binding properties, CIE color, shear force, and microstructure of the beef were elucidated. Although the freezing and thawing combinations did not cause remarkable changes in the quality parameters, rapid freezing, in the order of CF, IQF, and NF, was found to minimize the quality deterioration. In the case of thawing methods, NCT was better than RT and the meat quality was influence on the thawing temperature rather than the thawing rate. Although the microstructure of the frozen beef exhibited an excessive loss of integrity after the freezing and thawing, it did not cause any remarkable change in the beef quality. Taken together, these results demonstrate that CF and NCT form the best combination for beef processing; however, IQF and NCT may have practical applications in the frozen food industry.

• Journal of Hydrogen and New Energy
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• v.33 no.5
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• pp.541-549
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• 2022

This study investigates anti-icing design by conjugate heat transfer analysis in lab-scale printed circuit heat exchanger (PCHE) for supply of cryogenic high pressure liquid hydrogen. The conjugate heat transfer analysis by using computational dynamics (CFD) provided various temperature distributions at important locations in PCHE heat exchanger and predicted the possibility of freezing in hot channel. And, the effect of inlet temperature of glycol water was analyzed in order to resolve the freezing problem in PCHE.

• Journal of the Korean Professional Engineers Association
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• v.33 no.5
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• pp.77-82
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• 2000

In this study, effect of freezing and cryogenic crushing on physico-chemical characteristics of sardine, pollack and sqiud representative for domestic frozen fishery products was investigated and some product using them was tried to be prepared. Dehead and viscerated, washed fishes were subjection to freezing without air circulation and liquid N2 gas at -20$\^{C}$,-40$\^{C}$ and -80$\^{C}$, and then frozen fishes were crushed by hammermill, masscolloider and the product was stored added with anti-freeze such as sorbitol, phosphates, starch and egg Powder, qualify of frozen squid surimi was not changes during 70 days at below -20$\^{C}$ . The results of quality characteristics and sensory evaluation of patties and nugget which made from shattered squid and pollack were similar to commercial products in flavor, color and texture, but sardine meat was inferior to commercial products in flavor and color.

• The Korean Journal of Quaternary Research
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• v.9 no.1
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• pp.43-60
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• 1995

The Kanweoldo Deposit in the Cheonsoo Bay western coast of Korean Peninsula is considered to be influenced by severe freezing condition under cold humid environment of the last glacial age. The evidence of severe freezing in the some upper part of the fine-grained Kanweoldo Deposit is characteristically irregular wavy la-mellar structure with the interval of 2∼8mm. In particular lamina show very compacted fabrics composed of rounded or spheroidal discrete aggregates covered by silt caps. Such laminar structure and associated micro-fabrics might owe to soil freezing such as ice segregation in lens form cryophoresis pressure from growing ice and disturbance by frost-creep. Furthermore pedogenesis of cold-humid type such as gleyzation or peseudo-gleyzation also might af-fect the kanweoldo Deposit in the priod of severe cold-humid cli-mate of the Wrm. The Kanweoldo sediment and organic remnant(16,708 B.P. with error limit of 250 years) affected by severe cryogenic activities sug-gest that the paleoclimate of Late Wrm in Korea might be so cold and humid as to engender the cryogenic structure in subaerial silty and sandy silt deposits.

• Journal of the Korean Geosynthetics Society
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• v.17 no.4
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• pp.81-92
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• 2018

Recently, the use of natural gas has steadily increased due to its economical advantage and increased demand of clean energy uses. Accordingly, construction of LNG storage tanks is also increased. Secure of the stability of LNG tanks storage requires high technology as natural gas is stored in a liquid state for efficiency of storage. When a cryogenic LNG fluid leaks on ground due to a defect in LNG tank, damage is expected to be significant. Many researchers evaluated the critical and negative effects of LNG leakage, but there is limited research on the effect of cryogenic fluid leakage on the ground supporting LNG tanks. Therefore, in this study, the freezing expansion of the ground during cryogenic LNG fluid leakage was evaluated considering various outflow situations and ground conditions. The LNG leakage scenarios were simulated based on numerical analyses results varying the surcharge load, temperature boundary conditions, and soil types including freeze-sensitive soil. Consequently, short and long term ground temperature variations after LNG leakage were evaluated and the resulting ground behavior including vertical displacement behavior and porosity were analyzed.

• Progress in Superconductivity and Cryogenics
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• v.3 no.2
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• pp.77-83
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• 2001

The thermal characteristics of solid nitrogen are investigated by experiment and analysis for the purpose of evaluating its feasibility as a cooling medium for HTS (high T$_{c}$ superconductor) magnets. A cryostat to refrigerate a liquid-nitrogen container well below its freezing temperature with a 2-stage GM cryocooler is designed and constructed. The spatial distribution of temperature is measure as a function of time during the freezing and melting processes. from which the thermal diffusivity of solid nitrogen can be approximately calculated. the freezing process is formulated and solved by the integral method with an assumption of phase equilibrium at the solid-liquid interface and experimental observation. It may be concluded that the thermal diffusion in solid phase is much slower than in liquid and the degree of super-saturation is quite severe in the solidification of nitrogen.n.