• Journal of Advanced Marine Engineering and Technology
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• v.22 no.4
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• pp.529-537
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• 1998

Currently as due to the rapid development of industry and increase in population we meet serious problems concerning the shortage and pollution of water. In the country many experts predict a shortage of water approaching 450 million tons by the year 2006. To cope with this serious problem it is necessary to construct desalination plants. In the adoption of a desalination system the most important factor is the cost of fresh water production,. In general LNG is stored in a tank as a liquid state below $-162^{\circ}C$. When it is serviced, however the LNG absorbs energy from a heat source and transforms to a high pressure gaseous state. During this process a huge amount of cold energy accumulated in cooling LNG is wasted. This wasted cold energy can be utilized to produce fresh water by using a sea water freezing desalination system. In order to develop a sea water freezing desalination system and to establish its design technique qualitative and quantitative data regarding the freezing behavior of sea water is required in advance, The goals of this study are to reveal the freezing behavior of sea water is required in advance. The goals of this study are to reveal the freezing mechanisms of sea water to measure the freezing rate and to investigate the freezing heat-transfer characteristics,. The experimental results will provide a general understanding of sea water freezing behavior in a rectangular vessel cooled from above.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.19 no.1
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• pp.114-120
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• 2020

In this study, the process of freezing around two consecutively arranged channel tubes used for evaporator heat exchange was numerically investigated. Numerical results confirmed that the vortex occurred between the front channel and the rear channel and also that the vortex occurred due to the rapid change of the channel at the rear of the rear channel. These vortices were found to play a role in reducing the ice layer to some extent by the growth of the ice layer at the front and rear of the channel tube. The freezing layer showed a tendency to gradually increase as it passed through the channel pipe. As the wall temperature in the channel pipe decreased, the thickness of the freezing layer increased. As the flow rate of water slowed, the thickness of the freezing layer became thicker. In particular, in the case of a slow flow rate of 0.03 m/s, the freezing layers of the front channel pipe and the rear channel pipe were connected to each other. The narrower the channel, the thinner the freezing layer was in both the front and rear channel tubes. It is found that these thin freezing layers are caused by the low thickness of the temperature boundary layer formed around the channel tube.

• Journal of Korean Tunnelling and Underground Space Association
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• v.18 no.5
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• pp.401-412
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• 2016

It is extremely difficult to apply conventional grouting methods to subsea tunnelling construction in the high water pressure condition. In such a condition, the rapid artificial freezing method can be an alternative to grouting to form a watertight zone around freezing pipes. For a proper design of the artificial freezing method, the influence of salinity on the freezing process has to be considered. However, there are few domestic tunnel construction that adopted the artificial freezing method, and influential factors on the freezing of the soil are not clearly identified. In this paper, a series of laboratory experiments were performed to identify the physical characteristics of frozen soil. Thermal conductivity of the frozen and unfrozen soil samples was measured through the thermal sensor adopting transient hot-wire method. Moreover, a lab-scale freezing chamber was devised to simulate freezing process of silica sand with consideration of the salinity of pore-water. The temperature in the silica sand sample was measured during the freezing process to evaluate the effect of pore-water salinity on the frozen rate that is one of the key parameters in designing the artificial freezing method in subsea tunnelling. In case of unfrozen soil, the soil samples saturated with fresh water (salinity of 0%) and brine water (salinity of 3.5%) showed a similar value of thermal conductivity. However, the frozen soil sample saturated with brine water led to the thermal conductivity notably higher than that of fresh water, which corresponds to the fact that the freezing rate of brine water was greater than that of fresh water in the freezing chamber test.

• Preventive Nutrition and Food Science
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• v.18 no.1
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• pp.67-75
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• 2013

Descriptive analysis and consumer acceptance tests were conducted with frozen (FCR), homemade (HCR), and aseptic-packaged (ACR) cooked rice products from two cultivars-IM and SD. FCR was prepared using a rapid freezing process, which may provide consumers with a quality similar to that of HCR. The intensity of the flavors of roasted, glutinous rice, rice cake, and rice starch and the textures of glutinousness, moistness, chunkiness, adhesiveness, and squishiness were all greater in the FCR as compared to the HCR and ACR (p<0.05) in IM and SD cultivars. The differences in sensory characteristics between the FCR and ACR were larger than the equivalent differences between the FCR and HCR. Overall consumer acceptance ratings for FCR in overall aspect, appearance, aroma, and texture were not significantly different compared to those for HCR (p>0.05); however, in most cases these factors showed significant differences when compared with ACR (p<0.05). From partial least square regression analysis, cooked rice was positively related to sweet, transparency, glossiness, roasted, glutinousness, chunkiness, moistness, glutinous rice, adhesiveness, rice shape, rice starch, and squishiness attributes but negatively related to raw rice, old rice, old rice aroma, a particle feeling, off-aroma, white color, scatteredness, slickness, size of cooked rice, and firmness attributes.

• Proceedings of the Korea Concrete Institute Conference
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• 2003.11a
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• pp.48-53
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• 2003

The steel slag, a by-product which is produced on the process of manufacturing steel by refining pig iron is mainly used as road materials after aging it. It is necessary to age steel slag for long time in air because the reaction with water and free-CaO in steel slag could make the volume expanded. Due to this reason it prevents steel slag from being used as aggregate of concrete. But steel slag used in this study is controled by a air-jet method which rapidly cools substance melted at a high temperature. Rapid cooling prevents from generating of free-CaO in steel slag. In this study, it was investigated that steel slag manufactured by air-jet method affects on concrete in the freezing and thawing. As results of this study, concrete mixed with steel slag was worse in the freezing and thawing than concrete mixed with sand in spite of using air entraining agent. To obtain durability of concrete in the freezing and thawing, it is desirable to mix 50% of steel slag in concrete per unit weight of volume.

• Clinical and Experimental Reproductive Medicine
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• v.26 no.2
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• pp.127-135
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• 1999

Cryopreservation is able to store the surplus pre-embryos for freezing and furthermore thawing and transfer in a subsequent cycle. Cryopreserving cells which are maintaining their viability are the very complex process. This study has been carried out in order to find the effects of cryopreservation steps, freezing media and embryonic stages on the rates of viability and development of cryopreserved mouse embryos. Female ICR mice ($6{\sim}8$ weeks old) were induced to superovulate by sequential intraperitoneal injection of 5 IU PMSG and 5 IU hCG 48h apart. Mouse embryos were collected according to its developmental stage after the injection of hCG. Embryos were cryopreserved not only by cryoprotectant step (1 step${\sim}$4 step) but also in a variety of media (HTF, IVF medium, D-PBS) and cell stage. The results were as follows: There is no clear advantage in these freezing media of rapid method, but 4 cell and 8 cell of slow method (2, 3, 4 step) have advantage in D-PBS. The development of embryos according to cell stage become greater in 8 cell stage. In the treatment steps of cryopreservation, the development of embryo to blastocyst was similar among rapid method, but the development of 4 cell and 8 cell embryos to blastocyst according to slow method was better than rapid method.

• Applied Chemistry for Engineering
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• v.1 no.1
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• pp.23-29
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• 1990

The effect of a rapid freeze pretreatment of organic ion exchange resins on their grinding properties was studied. It was found that the structure of ion exchange resins was defected by freezing pressure formed in the process of rapid freezing. The defected resins didn't recover their own structure after thawing and those could be easy to be broken at room temperature by small force. Therefore, organic ion exchange resins could be ground readily at room temperature after rapid-freezing the fully swelled resins using by solid carbon dioxide, or liquid nitrogen. The rapid freeze pretreatment of cation exchange resins was very effective on grinding in particular. However, the effect of the pretreatment of anion exchange resins on grinding was less than that of cation exchange resins. In case of anion exchange resins, the ionic form of affected the grindability remarkably.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1993.10a
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• pp.443-452
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• 1993

Direct freezing tests of soybean seed by liquid nitrogen were carried out at various moisture contents and the following important conclusions were drawn from the results of temperature measurements of soybean seed and photographs of bubbles generated on its surface : 1) Assuming that the temperature gradient in a soybean seed is negligible because of its small seed size and the freezing ratio is followed the Heiss's formula, and a differential equation based on the heat energy balance was introduced . The equation was easily solved by the Runge-Kutta-Gill method and the predicted values of the temperature were in good agreement with the observed data. 2) The photographs of bubble generation during freezing showed the boiling mode was nucleate, and then the most suitable formula on the nucleate boiling heat transfer was introduced from many formulate proposed up to now by fitting the calculated values based on the formula to the observed data. The formula used for the predict on of the seed temperature was as follows: $\frac{{\partial}T_s}{\partial\theta}\;=\;-\frac{{\alpha}(T_s\;-\;T_L)^{3.3}}{W(C_s\;-\;\frac{{\delta}m(CT_s\;+\;{\sigma})}{T_s^2})}$ where C = difference of the specific heat between pure ice and water m=moisture content of soybean seed $T_s$ = seed temperature $T_L$ = Temperature of liquid nitrogen W = mass of soybean seed $\alpha$ = proportional constant $\delta$ = constant depends on variety or the type of seed $\theta$ = time $\sigma$ = latent heat of melting of pure ice This study will give important information in the hydro-freezing technique by liquid nitrogen, available as a new technique of processing agricultural products in the near future.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.413-418
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• 2002

The dough was frozen either before or after fermentation at the five different freezing and storage conditions. Although fermentation before freezing was effective for rapid freezing, it reduced bread volume of the dough frozen at both air freezer and liquid immersion freezer. Freezing at the air freezer set to $-70^{\circ}C$ took more time for freezing and resulted in lower bread volume than freezing at the immersion freezer set to $-20^{\circ}C$. Therefore, the freezing in the liquid immersion freezer was more effective to reduce the freezing time and increase the bread volume. At the liquid immersion freezer, the higher temperature was more effective than lower temperature. The doughs frozen in a liquid immersion freezer set to $-10^{\circ}C$ and fermented after de-frosting produced higher bread volume than control unfrozen dough. And also there was no significant difference in bread volume between the control unfrozen dough and the dough frozen in a liquid immersion freezer set to $-10^{\circ}C$, fermented before freezing and re-fermented after defrosting. The longer proof time and greater loaf volume obtained for the dough frozen and stored at the air freezer set to $-70^{\circ}C$. Therefore the optimum process for freezing the dough was freezing immediately after mixing, storing at $-10^{\circ}C$ in a liquid immersion freezer and fermented after defrosting.

• Advances in concrete construction
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• v.11 no.4
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• pp.307-314
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• 2021

Activated hwangtoh (ACT) is a natural resource abundant in South Korea, approximately 15.0% of soil. It is an efficient mineral admixture that has activated pozzolanic properties through high-temperature heating and rapid cooling. The purpose of this study is to improve a curb mixture that can reduce NOx outside and investigate durability performance. To this end, mortar curb specimens were manufactured by replacing OPC with ACT. The ACT substitution ratios of 0.0, 10.0, and 25.0% were considered, and mechanical and durability tests on the curb specimens were conducted at 28 and 91 days of age. Steam curing was carried out for three days for the production of curbs, which was very effective to strength development at early ages. The reduction in strength at early ages could be compensated through this process, and no significant performance degradation was evaluated in the tests on chloride attack, carbonation, and freezing and thawing. The mortar curb with an ACT of 10.0~25.0% replacement ratio exhibited clear NOx reduction through photocatalytic (TiO2) treatment. This is due to the increase in physical absorption through surface absorption and the photocatalyst-containing TiO2 coating. In this study, the reasonable range of the ACT replacement ratio for NOx reduction was quantitatively evaluated through a comprehensive analysis of each test.