• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.1097-1100
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• 2008

The purpose of this study to investigate the bond strength of recycled coarse aggregate concrete deteriorated by freezing and thawing. Concrete specimens with recycled coarse aggregate representing lower limit of the quality standard (water absorption : 3.0%, specific gravity : $2.5g.cm^3$) were manufactured and tested. The replacement ratio (0, 30, 60 and 100%) of recycled coarse aggregate and freezing-thawing cycles were considered in this test. From the test results, it was found that the bond strength of normal strength concrete is not affected by the replacement ratio of recycled coarse aggregate under freezing and thawing conditions. Also, the bond strength of the natural and recycled coarse aggregate concrete using AE admixtures was not decreased by frost action.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.621-624
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• 2008

Repair materials which applied to the concrete structures may have different quality characteristics depending on the environmental factors. Evaluation on durability of domestic repair materials have not yet secured enough quality performance on durability, mainly due to the lack of test methods resulted from various environmental factors. In this study, we carried out the tests on freezing and thawing resistance of domestic repair materials with different environmental factors applied under BS EN 13687, and analyzed the results by comparing with Korea's national test standards(KS F 4716). The results indicate that after the repetition of dry and wet conditions and the test on freezing and thawing with salt immersion resistance bond strength might show great difference depending on the type of repair materials and the size of sample. For securing better quality performance of repair materials, it is required to establish various standards on the test methods of freezing and thawing resistance with different environmental factors applied.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.9
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• pp.1291-1295
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• 2004

Histology and transmission electron microscopy studies were carried out on buffalo muscles that were subjected to repeated freeze-thaw cycles at -10 and $-18^{\circ}C$. In the first freeze thaw cycle ($-10^{\circ}C$) structures of muscle showed slight change and closely resembled to those of normal muscle. There were frequent gaps in the half way across the fibres and some cracks in individual fibre were also noticed in second freeze thaw cycle. In the muscle frozen at $-18^{\circ}C$, more pronounced shrinkage with extensive damage of fibres with tearing was observed. The interfibrillar gaps were wider, shrinkage and tearing of the fibres were more distinct after second freeze-thaw cycle. After the second cycle, the interior portion showed large scale degradation of the ultrastructure. Our studies of buffalo muscle showed that under the proper condition, little structural damage takes place in the meat histology and ultrastructure under repeated freeze-thaw conditions. This study adds continued weight to the evidence that limited freeze-thaw cycles will not deteriorate the quality of meat.

• Journal of the Korean Home Economics Association
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• v.19 no.1
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• pp.39-45
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• 1981

The fishes that are mostly used in our homes such as Pacific Mackeral, hair Tail and Alaska Pollack were devided into Freezing group, Refrigerating group and Room temperature group according to storage temperature. TVB-N, TMA-N, TMA-O and pp.H. were measured in natural state, after water washing and 3% NaCl-water washing. The results are as follows: 1. Regardless of the kinds of fishes, TVB-N in room temperature showed that rottenness first appeared after 5~8 hours in raw state, 6~12 hours in water washing, and 8~12 hours in 3% NaCl-water washing. 2. Regardless of freezing and refrigeration, Pacific Mackeral became rotten after 14 days in raw state, 14~17 days in water washing and 17 days in 3% NaCl water washing. Alaska Pollack and Hair Tail showed rottenness after 8 days in raw state, 11 days in water and 3% NaCl water washing. 3. Even in hot summer days, freshness could be preserved for 10 days if fishes were freezed ($-20^{\circ}C$) or refrigerated (4~$8^{\circ}C$) after bowel excluded, washed in NaCl water and enveloped in poly-ethylene bag.

• Ocean and Polar Research
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• v.26 no.3
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• pp.515-521
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• 2004

The processes of formation and dissociation of gas hydrates were investigated by monitoring pressure and temperature variations in a pressure cell in order to understand the kinetic behavior of gas hydrate and the controlling factors fur the phase transition of gas hydrate below freezing. Gas hydrates were made kom guest gases ($CH_4,\;CO_2$, and their mixed-gas) and fine ice powder. We found that formation and dissociation speeds of gas hydrates were not controlled by temperature and pressure conditions alone. The results of this study suggested that pressure levels at the formation of mixed-gas hydrate determine the transient equilibrium pressure itself.

• Journal of Korean Society of Water and Wastewater
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• v.14 no.1
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• pp.117-126
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• 2000

Solubilization pretreatments were conducted to enhance the anaerobic digestion of the waste activated sludge. Four pretreatment techniques including heating, sonication freezing and thawing, and enzyme addition were employed to solubilize the waste activated sludge under various conditions. Thermal pretreatment by heating showed the highest efficiency compared with other methods, and freezing and thawing was confirmed as a feasible alternative of solubilization as well as the pretreatment of dewatering. There is a clear correlation between the solubilization efficiency of the waste activated sludge and the gas production. Batch digestion results showed the cumulative gas production as much as four times after thermal pretreatment as compared with that by the control sludge without pretreatment. As a result, hydrolysis or solubilization pretreatment might play a significant role in the high rate digestion of the waste activated sludge.

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 1995.05a
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• pp.223-229
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• 1995

Heat transfer phenomena during freezing process of the water in a vertical cylinder were experimentally studied. Purified water was inserted into the vertical cylinder Experiment was performed with two conditions ; the inlet temperature of the working fluid was maintained to be -1$0^{\circ}C$ and the direction of the working fluid was to be upward or downward. Both the mean temperature of the liquid and temperature difference of cylinder tube wall in the upward were lower than those in the downward. In addition, shape of ice layer in the upward was more uniform than that in the downward. Finally, time-varying total heat energy stored in the water in the upward was higher than that in the downward.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2003.05a
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• pp.13.2-17
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• 2003

When fresh concrete is exposed to low temperature, the concrete may suffer frost damage due to freezing at early ages and strength development may be delayed. One of the solution methods to resolve these problems is to lower freezing temperature of concrete by the use of chemical admixture called Accelerators for Freeze Protection. In this study, it was the results of appling cold weather concrete using Accelerator for Freeze Protection in the Daewoo Trump world field. Before the application of the cold weather concrete using accelerator for freeze protection, we executed the some test in the laboratory and mock-up test in the field. We examined the manifestation of compressive strength complying with the amount of Accelerators for Freeze Protection and curing conditions, and then made a selection of most suitable amount of Accelerators for Freeze Protection.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.5
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• pp.443-448
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• 2004

In order to investigate the optimal factors for frozen dough production, the freezing and thawing condition such as temperature and time, storage period and the effect of ingredient addition were determined. A pre-fermentation of dough at 30℃ for 120 minutes was appeared to be the best for the production of frozen dough. The dough was frozen at -18℃ and then stored for 7 days. The quality of frozen dough was found to be optimal when thawed at 30℃ for 80 minutes. As ingredient of frozen dough, an addition of 3% of yeast and 4% of butter was good as well as the addition of skim milk and sugar in terms of fermentation capacity after thawing.

• Proceedings of the Korea Association of Crystal Growth Conference
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• 1998.09a
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• pp.9-13
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• 1998

Large vacuum Bridgman-Stockbarger (BS) equipments was composed for growing large diameter CaF2 crystals. The CaF2 crystal of 4.5-inch was grown under the conditions of freezing temperature gradient of 12$^{\circ}C$/cm and growing rate of 3mm/hr. Also the 6-inch crystal was grown by using thermal stabilization method under freezing temperature gradient of 14$^{\circ}C$/cm and growing rate of 2mm/hr. The dislocation density was characterized for evaluating the quality of crystals. And the optical properties such as transmittance, refractive index and fluorescence were analyzed in order to investigate on the applications of optical components.