• Journal of Food Hygiene and Safety
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• v.3 no.1
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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.

• 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.

• Proceedings of the Korean Geotechical Society Conference
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• 2000.11a
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• pp.543-550
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• 2000

Rock slopes along the road or railroad are affected by temperature and therefore experienced iterative freezing-thawing process between winter and early spring. The purpose of this study is to analyze the stability of rock slopes which are influenced by the deterioration due to the freezing-thawing. The analysis is the homogenization method which evaluates the strength property of discontinuous rock mass, and as a strength failure criterion, Drucker-Prager failure criterion is used. The deterioration property of real rock is obtained by a freezing-thawing laboratory test of tuff and this property of deterioration is quantitated and used as a basic data of stability analysis for rock mass. To evaluate the deterioration depth due to the freezing-thawing in situ rock slope, one dimensional heat conductivity equation is used and as the result I can find that the depth of which is affected by a temperature. After the freezing-thawing depth of model slope is determined, we analyze the pattern of rock mass stength value of rock slope model which excesses the limit of self-load.

• Polymer(Korea)
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• v.25 no.2
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• pp.270-278
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• 2001

Hydrogels for wound dressing were manufactured using poly(vinylalcohol)(PVA) and poly(N-vinylpyrrolidone)(PVP). The hydrogels were obtained by exposing to $^{60}$ Co${\gamma}$-rays after freezing and thawing of aqueous solutions of PVA and PVP to improve mechanical strength. Mechanical properties such as gelation, water absorptivity and gel strength were examined after repeating the \"freezing and thawing\" of PVA/PVP hydrogels, and then irradiating them at 40 kGy. The PVA/PVP ratio was in the range of 30:70 ~ 100:0, and the solid concentration of PVA/PVP was 20 wt%. The gelation and strength of hydrogels were much higher when \"freezing and thawing\" and the irradiation process were used than when only the irradiation process was utilized. In addition, the mechanical properties of PVA/PVP hydrogels after repetition of \"freezing and thawing\" are discussed. thawing\" are discussed.ssed.

• Proceedings of the Korea Concrete Institute Conference
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• 2005.05b
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• pp.225-228
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• 2005

This paper was accomplished for analyzing the reason of the above deterioration happened on the deck of concrete bridge. The bridge was constructed at 660m above the sea level having more freezing and snowing days. Therefore, it is placed on the particular condition sprinkling $CaCl_2$ enough for keeping up with moderate traffic condition. When it is considered to the former condition, the bridge can be assumed to potentialities for combined deterioration with freezing-thawing under sprinkling deicing chemical. Core specimens were gathered from the concrete deck for clearing the reason of the above deterioration exactly, and it is used for various tests for measuring the compressive strength, elastic modulus, content of $Cl^-$, freezing-thawing at the fresh and salt water. As a result of freezing-thawing test, the specimen at the fresh water has over 90$\%$ of durability factor, but another specimen at 1$\%$ of salt water has 0$\%$ of durability factor at 140 cycles of the freezing-thawing. The result means that frost damage is sccelerated at the salt water. Therefore, the deterioration of the concrete deck is estimated to be occured by combined effects of freezing-thawing and chloride ion attack.

• Korean Journal of Animal Reproduction
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• v.21 no.3
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• pp.287-292
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• 1997

This study was carried out to investigate the effects of concentration and kinds of cryoprotectants, equilibraction time, thawing temperature and time, sucrose concentration on the survival rates of frozen bovine demi-embryos. The bovine demi-embryos following dehydration by cryoprotectants a various concentration of sucrose were freezed by cell freezer and thawed in 3$0^{\circ}C$ water bath. Survival and in vitro developmental rates was defined as development rates on in vitro culture or FDA-test. The results are summarized as follows : 1. The high survival rates of demi-embryos after frozen-thawing in freezing medium was attained 2.0M glycerol. The high survival rates of demi-embryos after frozen-thawing in freezing medium was obtained using single cryoprotectant(25.0~30.0%) than mixed cryoprotectants(16.7~19.0%). 2. The survival rates of demi-embryos after frozen-thawing in freezing medium added 1.5M, 2.0M glycerol＋0.25M sucrose(37.5~33.3%) were higher survival rates than those of sucrose concentration of 0.50, 0.75M(12.5~26.7%). 3. The equilibration time on the survival rates of demi-embryos was attained after short period of time(30.0~35.0%) in the freezing medium higher than long period of time(21.1%). 4. The thawing temperature on the survival rates of demi-embryos was attained at 3$0^{\circ}C$ of thawing temperature(26.7~40.0%) higher than $25^{\circ}C$ or 37$^{\circ}C$ of thawing temperature(13.3~20.0%). 5. The thawing time on the survival rates of demi-embryos was attained at 1~5 minutes of thawing time(26.7~33.3%) in the freezing medium higher than 10 minutes of thawing time(13.3~18.8%).

• Geomechanics and Engineering
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• v.23 no.2
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• pp.179-187
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• 2020

Freezing-thawing cycles have significant effect on soils engineering behavior in frozen areas. This effect is more considerable in fine-graded than coarse-grained soils. The objective of this study is improving soil durability and strength in continues freezing-thawing cycles. For getting this purpose mixture of Polyvinyl Acetate (PVAc) and Ethylene Glycol Monobutyl Ether (EGBE) has been added to fine-grained soil and final prepared samples were tested at different freezing-thawing cycles. PVAc was mixed with 1%, 2% and 3% of soil weight. Half of PVAc weight was used as weight of EGBE. Freezing-Thawing cycles were exposed to samples and they were tested at different cycles. Results showed that adding mixture of PVAc+EGBE improved strength and durability of samples up to 10 freezing-thawing cycles. Unconfined compress strength tests were applied to samples and stress and strain of samples were tested on failure time. Behavior of samples was different at different percentages of mixture. Results showed that increasing amount of PVAc from 1% to 2% had more considerable effect on final stress than 2% to 3%. Using higher percentages of PVAc + EGBE mixture leaded to that samples carried more strain before collapsing. Another result gained from tests was that, freezing-thawing effect was more considerable after fourth cycles. It means differences between first and fourth cycles were more considerable than differences between fourth and tenth.

• Magazine of the Korean Society of Agricultural Engineers
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• v.33 no.2
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• pp.112-119
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• 1991

Some experiments were carried out to investigate the effects of freezing and thawing on the strength and strain characteristics of alluvial silty clay under the different temperatures, loading and moisture conditions. The results were as follows; 1. The soil used was proved to be consisted of silty clay with honey-combed structure, and showed higher dilatancy, frost activity and lower stability in natural state. 2. Soil treated with freezing and thawing cycles showed lower compressive strength compared with the non treated, The strength decreased with incement of freezing and thawing cycles. It's shapes of stress-strain curves were flat and did not formulate a peak while the peak strength of higher moisture content soil decreased with the increment of moisture content. It's decrement ratio was most distinctly shown at the first one cycle of freezing and thawing. 3. The cohesion decreased due to freezing and thawing cycles but internal frcition angle was not changed. 4. The liquid limit decreased with increment of freezing and thawing cycles, and became almost constant after three cycles of freezing and thawing. 5. The strength under simple loading at failure mode was appeared to be higher compared with the cyclic loading after freezing and thawing but initial moisture content effect was not observed. 6. Ice lense was not observed within 50% of ice content ratio but observed over 100%. The higher the ice content ratio, the higher the peak strength. As a matter of fact, it seems that an optimum ice content ratio exists for plastic mode and the least compressive strength.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.597-603
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• 2014

In this study, the physicochemical and sensory quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen pork were examined. The packaged pork samples, which were frozen by air blast freezing at $-45^{\circ}C$ or electro-magnetic freezing at $-55^{\circ}C$, were thawed using 4 different methods: refrigeration ($4{\pm}1^{\circ}C$), room temperature (RT, $25^{\circ}C$), cold water ($15^{\circ}C$), and microwave (2450 MHz). Analyses were carried out to determine the drip and cooking loss, water holding capacity (WHC), moisture content and sensory evaluation. Frozen pork thawed in a microwave indicated relatively less thawing loss (0.63-1.24%) than the other thawing methods (0.68-1.38%). The cooking loss after electro-magnetic freezing indicated 37.4% by microwave thawing, compared with 32.9% by refrigeration, 36.5% by RT, and 37.2% by cold water in ham. The thawing of samples frozen by electro-magnetic freezing showed no significant differences between the methods used, while the moisture content was higher in belly thawed by microwave (62.0%) after electro-magnetic freezing than refrigeration (54.8%), RT (61.3%), and cold water (61.1%). The highest overall acceptability was shown for microwave thawing after electro-magnetic freezing but there were no significant differences compared to that of the other samples.

• Journal of the Korean Geotechnical Society
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• v.29 no.1
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• pp.81-92
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• 2013

This paper presents the results of a numerical investigation into the behavior of retaining wall subject to cycles of freezing and thawing due to seasonal temperature change. The thermo-hydro-mechanical coupled finite element modeling strategy was first established to simulate the wall behavior. A series of finite element analyses were then performed on a range of conditions representing seasonal temperature change characteristics. The results indicated that the average freezing temperature and the number of cycles of freezing and thawing were the primary influencing factors for the wall behavior. Also revealed was that the duration of freezing period does not significantly affect the wall displacement and the lateral earth pressure, and that the earth pressure on the wall does not significantly change due to the freezing and thawing action suggesting that the increase in the wall displacement during the freezing and thawing action may be attributed to degradation of backfill due to the freezing and thawing action.