• 한국응용과학기술학회지
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• 제38권6호
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• pp.1355-1369
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• 2021

본 연구는 도로 노면결빙 판정 알고리즘에 대해 알고리즘을 개선하고 실제 현장 측정 자료와 알고리즘 예측값을 비교하였을 때 알고리즘에 대한 적중률을 분석하였다. 분석을 위하여 포천시 신북면 금동리의 도로 및 기상을 측정하였다. 알고리즘은 기존 도로 결빙 알고리즘을 선정하여 실제 결빙 조건 및 측정 수치에 맞춰 4차 알고리즘까지 개선하였다. 최종적으로 응결에 의한 결빙, 강수에 의한 결빙, 적설에 의한 결빙, 결빙상태의 지속, 풍속에 의한 결빙 5개의 알고리즘을 제작하였다. 포천 현장에서 알고리즘을 활용하여 예측할 경우 경우 결빙 적중률이 93.22%까지 개선되었다. 결빙 알고리즘에 대한 조합 비율에 대해 도출하였을 때 응결에 의한 결빙과 결빙상태의 지속에 대한 알고리즘이 96%를 차지하였다.

• 한국축산식품학회지
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• 제38권5호
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• pp.959-969
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• 2018

This study investigated the effects of deep freezing and storage temperature ($-50^{\circ}C$, $-60^{\circ}C$, and $-80^{\circ}C$) on the quality and freshness of lamb. To compare the qualities of deep frozen and stored lamb, fresh control and normal freezing conditions ($-18^{\circ}C$) were adopted. As quality and freshness parameters, drip loss (thawing loss and cooking loss), water-holding capacity (WHC), texture profile analysis (TPA), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) were evaluated during 5 months of storage. Temperature influenced the drip loss and WHC, and deep freezing minimized the moisture loss during frozen storage compared to the normal freezing condition. Lamb frozen and stored at deep freezing temperature showed better tenderness than that stored in normal freezing conditions. In particular, lamb frozen at lower than $-60^{\circ}C$ exhibited fresh lamb-like tenderness. Regardless of temperature, evidence of lipid oxidation was not found in any frozen lamb after 5 months, while TVBN was dependent on the applied temperature. Therefore, this study demonstrated that deep freezing could potentially be used to maintain freshness of lamb for 5 months. From the quality and economic aspects, the freezing and storage condition of $-60^{\circ}C$ is estimated as the optimum condition for frozen lamb.

• 한국터널지하공간학회 논문집
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• 제20권2호
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• pp.255-268
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• 2018

해저터널은 시공중 예측치 못한 고수압으로 인한 해수 침투가 발생할 가능성이 매우 크다. 이에 고수압조건에서 차수 및 보강효과가 탁월한 인공 동결 공법의 적용이 대두되고 있다. 본 연구에서는 인공 동결 공법에 필요한 냉매량을 산정하기 위해 열흐름 에너지 이론 모델에 의한 이론적인 값을 계산하고, 동결 챔버 실험결과 및 수치해석결과와의 비교를 통해 적정성을 검증하였다. 염분과 수압에 따른 열적 역학적 특성 변화를 규명하기 위해 동결용 챔버를 제작하여 염분과 수압 조건에 따라 사질토의 동결 시간을 파악하였다. 또한, 이론값과 수치해석 결과의 동결 시간은 유사한 경향을 확인하였다. 동결공법의 냉매량은 수치해석의 결과를 기반으로, 동결 챔버 실험을 통해 동결 효율의 결과와 이론식을 통한 동결 유지를 위한 에너지 비율을 적용하여 산정하였다. 동결유지를 위한 에너지 비율은 해저터널의 토피고와 해저면의 수온에 따라 좌우될 것으로 판단된다.

• 한국축산식품학회지
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• 제18권2호
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• pp.164-175
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• 1998

The objective of this study was to investigate the effects of freezing rate on ice crystal size and freeze-drying rate. Our experiments were carried out with self-manufactured freeze-dryer. Gelatin gels (2% w / w, 80$\times$20mm) were frozen unidirectionally (Neumann's model) from the bottom at -45, -30, -20, and -15$^{\circ}C$ and followed with freeze-drying. Under the upper conditions we measured freezing rate and the change of temperature and pressure during freeze drying. Freeze-dried gelatins were cut horizontally into 5 mm thickness from the bottom and measured their pore sizes. Also freeze-drying rate(primary drying) is estimated by measuring the temperature of sample and pressure of vacuum chamber. During freeze-drying, profiles of pressure and temperature were shown constant tendency regardless of freezing temperature and we could expect the end-point of freeze drying by considering pressure and temperature together. In temperature profiles, the point which temperature increased significantly was observed during freeze-drying. There is no relationship between freeze temperature and drying rate of primary drying in our model system. As freezing temperature increased, ice crystal size(X*) which correspond to 63.2% of cumulative frequency was increased and at the same freezing temperature ice crystal size(X*) was decreased with distance from the bottom of the sample. Freezing conditions have a strong influence on the quality of the final freeze-dried products in freeze-drying system.

• Geomechanics and Engineering
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• 제22권3호
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• pp.219-226
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• 2020

Unconfined compression test (UCT) is widely conducted in laboratories to evaluate the mechanical behavior of frozen soils. However, its results are sensitive to the initial conditions of sample creation by freezing as well as the end-surface conditions during loading of the specimen into the apparatus for testing. This work compared ice samples prepared by three-dimensional and one-dimensional freezing. The latter created more-homogenous ice samples containing fewer entrapped air bubbles or air nuclei, leading to relatively stable UCT results. Three end-surface conditions were compared for UCT on ice specimens made by one-dimensional freezing. Steel disc cap with embedded rubber was found most appropriate for UCT. Three frozen materials (ice, frozen sand, and frozen silt) showed different failure patterns, which were classified as brittle failure and ductile failure. Ice and frozen sand showed strain-softening, while frozen silt showed strain-hardening. Subsequent investigation considered the influence of fines content on the unconfined compression behavior of frozen soil mixtures with fines contents of 0-100%. The mixtures showed a brittle-to-ductile transition of failure patterns at 10%-20% fines content.

• 한국식품조리과학회지
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• 제33권2호
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• pp.148-154
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• 2017

Purpose: Frozen Korean traditional rice cakes (Sulgitteok and Garaetteok) were evaluated different conditions ($-20^{\circ}C$ and $-10^{\circ}C$) freezing (magnetic resonance quick freezing and air blast freezing) to study differences in quality characteristics. Methods: Experiments analyze Korean rice cakes for water content, water activity, color, textural properties, and sensory characteristics. Results: Moisture content showed high value at $-20^{\circ}C$ freezing regardless of freezing method. Water activity was higher at $-20^{\circ}C$ than $-10^{\circ}C$, and water activity higher magnetic resonance quick freezing than air blast freezing. The lightness values were higher $-20^{\circ}C$ freezing temperature compare to $-10^{\circ}C$ freezing temperature. Hardness and chewiness were the lowest $-20^{\circ}C$ magnetic resonance quick freezing. sensory evaluation both Sulgitteok and Garaetteok showed better overall acceptability at $-20^{\circ}C$ magnetic resonance quick freezing. Conclusion: Therefore, the $-20^{\circ}C$ magnetic resonance quick freezing method resulted in favorable textural properties and sensory characteristics.

• 한국지반공학회:학술대회논문집
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• 한국지반공학회 2009년도 춘계 학술발표회
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• pp.686-691
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• 2009

Damage due to frost action in pavement structure system is creating either frost heave or stiffness-weakening of subgrade soil follow melting. The formation of ice lenses requires a frost-susceptible soil, freezing temperatures, and continuous water supply. Eliminating one of these conditions suffices to significantly reduce the intensity of frost action. It is important to know characteristics of subgrade soil in frost susceptibility or decide degree of freezing permission. Also, study on the stiffness variation of subgrade soil during freezing and thawing cycle is very important. In this study, Impact resonance test for subgrade soil at freezing and thawing confirms that is applied for.

• 한국식품과학회지
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• 제34권3호
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• pp.413-418
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• 2002

제빵에 이용 할 반죽을 발효하거나 발효하지 않은 상태로 다섯 가지의 다른 냉동 및 저장 환경에서 냉동하고 일주일간 저장하여 해동 한 후 제조된 빵의 품질을 비교하였다. 냉동속도가 빠르더라도 발효한 후 냉동된 반죽은 빵의 부피가 감소하였으며 이러한 문제점은 침지식 냉동 방식에서도 해결되지 않았다. $-70^{\circ}C$의 초저온 냉동은 $-20^{\circ}C$ 침지식 냉동고에 비하여 냉동 온도가 매우 낮으나, 냉동 속도도 느리고 해동 후 재 발효하여도 빵의 부피가 작아서 효과적인 냉동 방법이 되지 못하였다. 반면 냉동 속도는 느리지만 $-20^{\circ}C$ 공기 송풍식 냉동고가 $-70^{\circ}C$ 공시 송풍식 냉동고보다 냉동에 따른 장해가 적어서 반죽의 발효가 잘되었다. 동일한 온도일 때는 침지식 냉동이 더욱 효과적이었으며 침지식 가운데도 온도가 더 높은 $-10^{\circ}C$ 냉동이 가장 효과적이어서 발효하지 않고 냉동하여 재 발효 할 경우 대조구보다도 오히려 반죽의 발효가 잘되어 빵의 부피가 더 컸다. 따라서 본 연구에 이용한 방법 가운데 $-70^{\circ}C$ 공기 송풍식 냉동고에서 냉동, 저장하는 것이 가장 비효율적이며 침지식 냉동방법들이 냉동 온도가 높더라도 오히려 해동 후 발효 장해가 적어서 효율적이었다. 위의 실험 결과를 종합하였을 때, 냉동 전에 반죽을 발효하지 않고 $-10^{\circ}C$ 침지식 냉동고에서 냉동하여 저장하거나, $-20^{\circ}C$ 침지식 냉동고에서 초기에 냉동을 하고, $-20^{\circ}C$ air freezer에 저장하는 방법이 가장 효과적이었다.

• Geomechanics and Engineering
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• 제24권6호
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• pp.531-543
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• 2021

Freezing and thawing of pore water within backfill can affect the stability of retaining wall as the phase change of pore water causes changes in the mechanical characteristics of backfill material. In this study, the effects of freezing and thawing on the mechanical performance of retaining wall with granular backfill were investigated for various temperature and groundwater level (GWL) conditions. The thermal and mechanical finite element analyses were performed by assigning the coefficient of lateral earth pressure according to phase change of soil for at-rest, active and passive stress states. For the at-rest condition, the mobilized lateral stress and overturning moment changed markedly during freezing and thawing. Active-state displacements for the thawed condition were larger than for the unfrozen condition whereas the effect of freezing and thawing was small for the passive condition. GWL affected significantly the lateral force and overturning moment (Mo) acting on the wall during freezing and thawing, indicating that the reduction of safety margin and wall collapse due to freezing and thawing can occur in sudden, unexpected patterns. The beneficial effect of an insulation layer between the retaining wall and the backfill in reducing the heat conduction from the wall face was also investigated and presented.

• 한국식품조리과학회지
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• 제10권4호
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• pp.405-411
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• 1994

This study was conducted to know the quality of chou made with flour pastes which were stored at different conditions of quick freezing, slow freezing, cold and room temperature. Also, this study included investigation of the chou properties such as expansion, sensory evaluation, degree of gelatinization, and physical and structural properties of paste were observed. There were not significant differences m diameter, height, volume, appearance, hollow formation, and sensory evaluation between the chou made with the paste stored at freezing condition and chou directly baked after pasting. Quick and slow freezing storages did not significantly affect the properties of chou, and the same results were obtained among the chou made with pastes thawed at room temperature and in microwave ovenrange. The chou of pastes stored at room temperature and in microwave ovenrange. The chou of pastes stored at room temperature and stored in refrigerator showed lowed expansion and value of sensory evaluation than those of frozen pastes. The paste stored at room temperature had the lowest hardness and viscosity compared with the other storage conditions. According to the observation of light microscope. the lipid bodies of the paste of freezing storage smaller those of the room temperature and refrigerator storage. The expantion of chou made with paste stored at room temperature was greatly decreased due to the high coalescence of lipid bodies, and also the paste components such as lipid, starch granule gluten at room temperature had inferior dispersion condition. The general tendency of the degree of gelatinization of chou were low in all treatments of paste. The values were 23.5%~46.0% in freezing, 77.3% in room temperature, 68.7% in directly baked after pasting, and 61.0% in cold storage, respectively. The formation and the taste of chou made with frozen paste were similar to those of chou directly baked pasting.