• 한국지반공학회:학술대회논문집
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• 한국지반공학회 2008년도 춘계 학술발표회 초청강연 및 논문집
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• pp.97-104
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• 2008

The objective of this study was to investigate the strength characteristics of frozen clay. Compressive strength tests were performed on frozen clay with different water contents at various temperatures. The dry density of specimens and strain rate was kept constant. Test results showed that compressive strength increased with increasing water content and decreasing temperature. The increase in peak strength became more significant the lower the temperature for a given water content. The failure mode changed from brittle to ductile deformation with increasing water content and decreasing temperature. Tests also showed an increase in deformation modulus with increasing peak strength, increasing water content and decreasing temperature.

• Geomechanics and Engineering
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• 제22권4호
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• pp.339-348
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• 2020

The uncertain geotechnical properties of frozen soil are important evidence for the design, operation and maintenance of the frozen ground. The complex geological, environmental and physical effects can lead to the spatial variations of the frozen soil, and the uncertain mechanical properties are the key factors for the uncertain analysis of frozen soil engineering. In this study, the elastic modulus, strength and Poisson ratio of warm frozen soil were measured, and the statistical characteristics under different temperature conditions are obtained. The autocorrelation distance (ACD) and autocorrelation function (ACF) of uncertain mechanical properties are estimated by random field (RF) method. The results show that the mean elastic modulus and mean strength decrease with the increase of temperature while the mean Poisson ratio increases with the increase of temperature. The average values of the ACD for the elastic modulus, strength and Poisson ratio are 0.64m, 0.53m and 0.48m, respectively. The standard deviation of the ACD for the elastic modulus, strength and Poisson ratio are 0.03m, 0.07m and 0.03m, respectively. The ACFs of elastic modulus, strength and Poisson ratio decrease with the increase of ratio of local average distance and scale of fluctuation. The ACF of uncertain mechanical properties is different when the temperature is different. This study can improve our understanding of the spatial autocorrelation variations of uncertain geotechnical properties and provide a basis and reference for the uncertain settlement analysis of frozen soil foundation.

• 한국식품영양학회지
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• 제10권3호
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• pp.287-294
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• 1997

When bread making, the condition of thawing-fermentation for frozen dough were tested in variable temperature, and measured thawing-fermentation time and volume of frozen dough. L-Ascorbic acid (L-Aa) was added in frozen dough for the comparison test of develop volume in bread staling degree of baking bread were measured additive frozen dough which was stoppages in freezing, staling degrees were tested hardness with Rheometer. The test for comparison of thawing-fermentation time in variable temperature was shown the condition of dough conditioner at 3$0^{\circ}C$ was most effective for bread making, Because That condition was required very short time(74 min) But, in this comparison of volume in final products was shown the products in the condition of thawing-fermentation at 3$0^{\circ}C$ was smaller than the products at 5$^{\circ}C$(418 ml). The baking volume of L-Aa additive frozen dough which has under gone thawing-fermentation at 3$0^{\circ}C$, were shown baking volume of 420 ml in 2 weeks storage terms to 100 mg/kg L-Aa additive dough and shown baking volume of 454 ml in 4 weeks storage terms to dough of 200 mg/kg additive weight. Staling degrees of L-Aa additive frozen bread were measured with Rheometer. The hardness of 100 mg/kg L-Aa additive frozen bread was sown low level hardness in 1~2 weeks freezing term, 150 mg/kg L-Aa additive frozen bread was shown low level hardness in 3 weeks freezing term. In 4 weeks freezing term, 200 mg/kg L-Aa additive frozen bread was shown low level hardness compared with non-additive L-Aa frozen bread. In comparison of frozen bread quality, non-additive L-Aa products was better than additive L-Aa products in equality of baking shape and external apparence. But in total quality in external and internal apparence, additive L-Aa products was better than non-additive L-Aa products.

• 대한가정학회지
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• 제35권2호
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• pp.147-157
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• 1997

It attempted to determine the effect of various thawing methods, such as pressure cooking, conventional cooking, microwave heating and thawing at room temperature, on the quality of frozen cooked rice using Nongan variety of rice. These effects were analysed at three different periods-after 10 days, 30 days and 90 days. It conducted a physico-chemical analysis(moisture content, dehydration rates, color value and texture) and sensory evaluation o the frozen-thawed cooked rice. The study showed that there were no significant differences on the frozen-thawed cooked rice. The study showed that there were no significant differences on the quality characteristics of frozen-thawed cooked rice during the storage of 90 days. However, the thawing method of pressure cooking caused high moisture content and decrease in hardness on the cooked rice, the desirability for the rice didn't diminish compared with the cooked rice just after cooking. the quality characteristics of the cooked rice after frozen-thawing by conventional cooking and microwave heating were similar with that of the cooked rice just after cooking. thawing at room temperature caused a significant decrease in quality characteristics.

• Geomechanics and Engineering
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• 제19권2호
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• pp.193-199
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• 2019

A frozen fringe plays a key role in frost heave development in soils. Previous studies have focused on the physical and mechanical properties of the frozen fringe, such as overall hydraulic conductivity, water content and pore pressure. It has been proposed that the thickness of the frozen fringe controls frost heave behavior, but this effect has not been thoroughly evaluated. This study used a temperature-controllable cell to investigate the impact of frozen fringe thickness on the characteristics of frost heave. A series of laboratory tests was performed with various temperature boundary conditions and specimen heights, revealing that: (1) the amount and rate of development of frost heave are dependent on the frozen fringe thickness; (2) the thicker the frozen fringe, the thinner the resulting ice lens; and (3) care must be taken when using the frost heave ratio to characterize frost heave and evaluate frost susceptibility because the frost heave ratio is not a normalized factor but a specimen height-dependent factor.

• 한국지반공학회논문집
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• 제38권8호
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• pp.7-15
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• 2022

대부분의 선행연구는 동결 삼축압축시험 수행 시, 몰드를 사용하여 시료를 조성하고 단방향으로 동결을 진행하였다. 이는 동결된 시료에 잔류응력이 발생할 가능성이 있기 때문에 인공동결공법이 적용된 지반을 모사하는데 한계가 있다. 본 연구에서는 기존 시험방법의 한계를 보완할 수 있는 시험장비 및 시험방법을 제안하고, 제안된 방법으로 온도 및 구속압력에 따른 동결 사질토의 역학적 특성을 평가하였다. 동결온도가 낮아질수록 동결 사질토는 취성이 증가하였고, 부동수분의 감소 및 얼음자체의 강도 증가로 인하여 강도가 증가하였다. 구속압력의 증가는 강도저감 효과를 발생시키는 압력융해 현상과 강도증진 효과를 발생시키는 흙 입자의 마찰력 증가 모두를 야기하였다. 이처럼 동결 사질토의 역학적 거동은 구속압력과 동결온도의 복합적인 영향을 받는 것으로 나타났다.

• 동력기계공학회지
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• 제15권4호
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• pp.42-47
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• 2011

The purpose of this study is to investigate the best melting condition with various winding number of a heating pipe, supplying quantity of engine coolant and coolant temperature at the inlet of the heating pipe. Also, it is to suggest getting method of an appropriate quantity of the agent for the urea-SCR system within 10 minutes. For this matter, this study identifies the temperature distribution of inside of urea-tank while it is frozen at the low temperature condition, and suggests the best melting condition of the frozen urea within 10 minutes. From the results, it was found that 2L of melted urea was obtained by the coolant flow rate of 200L/hr at $70^{\circ}C$ for 10 minutes from the start of engine operating.

• 물과 미래
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• 제6권1호
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• pp.13-18
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• 1973

If the temperature of free water drops below the freezing point the water turns into ice and its volume increases. Analyzing of the results in test, it is hoped that these is broadly used in engineering plan. The compressive strength of frozen soils and the unconfined compressive strength of the ice. The creep strength depends on factors including creep ratio, time, strain and temperature. For a linear decreases in temperature, strength predicts an exponential increasing. The relationships between dry unit weight and compressive strength, water content and freezing with compacted soil samples, have been analyzed to understand the strength of frozen soil. Therefore, it is thankful that the results of analsis shall find useful application as a framework for generalizing experimental information as well as a basis for solving various frozen soil mechanics problems.

• 한국지반환경공학회 논문집
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• 제13권11호
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• pp.51-60
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• 2012

동토지반의 기초구조물을 설계하는데 있어 기초의 안정성을 지배하는 설계정수인 동결토의 전단강도 및 동착강도를 측정하기 위하여 지난 50여 년 동안 많은 연구가 수행되어 오고 있다. 하지만, 아직까지 동결토의 전단강도 특성에 관한 많은 연구들은 토사 종류, 수직구속응력, 동결온도조건 등 여러 가지 영향인자 중 제한된 영향인자의 변화를 통해 수행되어 왔다. 동결토는 일반 토질과는 달리 토립자, 물, 공기뿐만 아니라 얼음을 포함한 4상으로 구성되어 있으며, 동토의 역학적인 성질의 변화는 일반적으로 온도, 수직구속응력, 동토의 구성물질에 따라 영향을 받는다. 이와 같은 동결토의 전단강도 특성을 측정하기 위하여 영하 30도의 저온환경에서도 동작이 가능하도록 설계된 동결토 직접전단시험기를 활용하였으며, 동토지역의 저온환경을 모사하기 위하여 대형 냉동챔버 내에 직접전단시험기를 설치하였다. 동결토의 전단강도 특성을 측정하기 위하여 비교적 균질한 입경분포를 지닌 주문진표준사 및 실리카모래와 입도분포가 좋은 화강풍화토를 활용하였다. 각각 세가지 시료에 대하여 전단시험은 세가지 동결온도 조건 및 수직구속응력 조건에서 수행되었으며, 그 결과를 바탕으로 동결온도조건 및 수직구속응력이 동결토의 전단강도에 미치는 영향을 분석하였다. 전반적으로 동결토의 전단강도는 동결온도가 낮아질수록 증가하는 경향을 보였으나, 수직구속응력에 의한 영향은 미미한 것으로 나타났다.

• 한국포장학회지
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• 제25권1호
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• pp.11-16
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• 2019

본 연구는 냉동용 포장재의 현황 및 특성을 분석하기 위해 국내외 연구논문에서 이용된 냉동 식품용 포장재를 분석하였고 유통되고 있는 냉동 식품을 조사하였다. 또한 포장된 식품이 냉동되었을 때 포장재 내부의 온도 및 내용물의 심부 온도 변화를 분석하였다. 포장재 재질로는 폴리에틸렌(PE)과 폴리아마이드/폴리에틸렌(PA/PE) 다층필름이 주로 이용되고 있음을 확인할 수 있었다. 냉동 식품의 포장에 이용된 포장 형태별 사용 빈도는 플라스틱 파우치가 39.5%로 가장 많았으며, 플라스틱 용기(37.2%), 스탠드업 파우치(19.8%), 보냉팩(3.5%)순으로 사용되었다. 포장된 후 냉동되는 제품의 포장에 의한 내용물의 냉각 속도 영향을 분석한 결과, 온도 변화에 대한 요인으로 필름의 종류보다 필름의 두께에 의한 것이 더 크게 작용하고 필름 내 공기 층은 온도 하강 속도에 영향을 주므로 공기 층을 제거한 포장이 냉각속도를 높이는데 유리하였다. 냉동 조건에서의 내충격성과 유통 중 차단성을 고려하고, 열전도도가 상대적으로 높고 진공도를 높여 공기층을 줄일 수 있는 폴리아마이드/폴리에틸렌재질의 포장재의 선택과 두께를 최소화 하는 방안이 가장 효율적이라고 판단된다. 본 연구는 냉동식품용으로 이용되는 포장재 및 식품을 포장한 후 냉동을 진행할 경우 포장에 의한 온도 변화에 대한 기초 정보를 제공한다.