• Tunnel and Underground Space
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• v.20 no.4
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• pp.241-251
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• 2010

The polar region is in the limelight for an academic worth as well as plenty of natural resources. The study on the polar region was reviewed for better understanding of the polar region and its rock properties. The antarctica has a windy and dry climate along with the lowest temperature on the earth. The thermal distribution according to depth in the area was reported: The freezing-thawing process was repeated in shallow depth, and the temperature falls down below zero under the specific depth. There is a great temperature difference between the atmosphere and rock. A research reported for the degree of weathering of the antarctic slope by using Schmidt hammer and Taffoni test. The rock specimens weathered by repeated freezing-thawing process were tested of the shore hardness and uniaxial compressive strength: The rock strength gradually decreased as the freezing-thawing process was repeated. The comprehensive mechanical properties of the polar region rocks and the relationship between the laboratory weathering test result and the real rock property change in the site remain as future research topics.

• Journal of the Korean Geosynthetics Society
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• v.13 no.3
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• pp.49-58
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• 2014

This paper presents the results of a reduced-scale physical model investigation into the behavior of retaining walls subject to cycles of freezing and thawing due to seasonal temperature change. Reduced-scale model walls equipped with a temperature control chamber that can simulate freezing and thawing conditions were first constructed and a series of tests were conducted with due consideration of different initial water contents of backfill soil and soil types. The results indicate that cycles of freezing and thawing process increase wall deformation as well as earth pressure acting on the wall. Also revealed was that the effect of the freezing and thawing cycles becomes more pronounced for cases with a larger initial water content and for soils with a larger fine content. Practical implications of the findings from this study are discussed in great detail.

• The Korean Journal of Food And Nutrition
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• v.34 no.3
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• pp.263-271
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• 2021

Fresh Omija (Schisandra chinensis) has good marketability, but its quality is difficult to maintain during storage and distribution. Freezing and freeze-thawing treatments can be utilized for the quality maintenance and processing of cold press juice. In this study, the color, antioxidant properties, and the major components of soaked liquor from Omija with freeze-thawing treatment were analyzed during the extraction periods. Each of the frozen and freeze-thawed Omija samples was soaked in 35% ethanol, extracted for 15 days, and used for analysis. The frozen and freeze-thawed samples showed a tendency toward better color and higher antioxidant activity and major component levels than the controls, and freeze-thawing was the best. The results of this study showed that freeze-thawing treatment improved the color, antioxidant properties, and level of the major components of Omija soaked liquor, and freeze storage is suitable for making soaked liquor.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.2
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• pp.107-117
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• 1975

Alaska pollack caught in the Northern Pacific Ocean and frozen aboard vessel are skipped to the plant and processed into frozen fillets. In the present paper quality changes during thwaing, refreezing and storage at $-20^{\circ}C$ are discussed. Natural, running-water, vacuum and steam thawing were employed as thawing methods. And contact plate, air blast, immersion in dry ice-alcohol solution freezing and storage at $-5^{\circ}C$ were applied to refreeze the thawed fillets. As quality factors content of drip released, salt-extractable protein, VBN, DNA in the drip and pH were determined. In addition, bacteriological tests were also carried out along with the whole process. In thawing of round material, the vacuum thawing was more effective than any other method, resulting in drip, salt-extractable protein $(N\%)$, VBN and DNA as $4.4\%,\;1.82\%,\;16.21mg\%$ and $13.70\;{\mu}g/ml$, respectively. Storage at $-5^{\circ}C$ as refreezing method yielded lower in drip and DNA content but similar to or slightly higher in both salt-extractable protein and VBN, which might postulate that the quality of the frozen fillet depends not largely on the secondary freezing but on the conditions of thawing and primary freezing. It seemed that most of the bacterial flora in thawed fillet came from skin and viscera of fish, worker's hands, utensils and other processing facilities, since sanitary indicative bacteria were not detected in the frozen flesh of round Alaska pollack. Bacterial quality of fillet varied with thawing methods, vacuum thawing appeared more sanitative compared with other methods as natural, running-water, and steam thawing. Bacterial colonies isolated from the thawed fillet were composed of $73.8\%$ Gram negative rod shape, $4.9\%$ Gram positive rod shape, $18.0\%$ cocci, and $3.3\%$ yeast. Decreasing rate of coliform group of the fillet during the storage at $-20^{\circ}C$ for 30 days was more than $70\%$ and that of plate count was less than of coliform group.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.923-931
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• 2010

Effects of freezing period and chilling process after thawing on the physicochemical properties and palatability of hind shank meat from Korean native beef were investigated. There were no significant differences in the Hunter's color, volatile basic nitrogen (VBN) or collagen amount of hind shank meat upon freezing with vacuum packing at $-20^{\circ}C$ for 9 months. In addition, while pH, thiobarbituric acid (TBA) value, hardness, drip and boiling loss of hind shank meat increased and palatability decreased, there significant difference were observed only after 9 months. Softness, water holding capacity, L-glutamic acid, oleic acid, and polyunsaturated fatty acid contents increased upon chilling for 4 days after thawing, and there was a significant increase in palatability. The values of VBN and TBA increased markedly upon 6 days of chilling after thawing, and there was a significant decrease in palatability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.230-238
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• 2016

This study examined the effects of freezing and thawing conditions on quality of Hanwoo bottom round. The beef samples were frozen by air blast freezing at $-20^{\circ}C$ or ethanol immersion freezing at $-70^{\circ}C$ and then stored at $-20^{\circ}C$ for 10 days. After 10 days of storage, the frozen samples were thawed with air blast thawing at $4^{\circ}C$ or water immersion thawing at $4^{\circ}C$ and subjected to subsequent analyses of drip loss, water holding capacity, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), total aerobic bacteria, and microstructure. Drip loss significantly increased in samples treated with air blast freezing compared to ethanol immersion freezing, whereas freezing and thawing processes had no significant impact on water holding capacity of the samples. Thawing conditions had a much stronger influence on the TBARS and VBN of the samples than freezing conditions. There was no significant difference in the population of total aerobic bacteria among the four samples subjected to one freeze-thaw cycle. In addition, to analyze the effects of freeze-thaw cycle on the quality of beef, three freeze-thaw cycles were performed during storage. Multiple freeze-thaw cycles increased drip loss, TBARS, and VBN and decreased water holding capacity, accelerating microstructural damage. These data indicate that Hanwoo bottom round can be rapidly frozen and thawed by using ethanol immersion freezing and water immersion thawing methods with minimal impact on meat quality.

• Journal of the Korean Society of Safety
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• v.22 no.3 s.81
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• pp.57-64
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• 2007

Recently, the corrosion of concrete structures has received great attention related with the deterioration of sea-side structures, such as new airport, bridges, and nuclear power plants. In this regards, many studies have been done on the chloride attack in concrete structures. However, those studies were confined mostly to the single deterioration due to chloride only, although actual environment is rather of combined type. The purpose of the present study is, therefore, to explore the influences of carbonation and freezing-thawing action to chloride attack in concrete structures. The test results indicate that the chloride penetration is more pronounced than the case of single chloride attack when the carbonation process is combined with the chloride attack. It is supposed that the chloride ion concentration of carbonation region is higher than the sound region because of the separation of fixed salts. Though the use of fly ash pronounces the chloride ion concentration in surface, amounts of chloride ion penetration into deep region decreases with the use of fly ash. The small reduction of relative dynamic elastic modulus induced from freezing-thawing increases the chloride ion penetration depths much. The present study allows more realistic assessment of durability for such concrete structures which are subjected to combined attacks of both chlorides and carbonation or freezing-thawing but the future studies for combined environment will assure the precise assessment.

• Journal of the Korean Recycled Construction Resources Institute
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• v.6 no.4
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• pp.319-323
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• 2018

Ferronickel slag is a by-product from the ferronickel smelting process and it is divided into air-cooled ferronickel slag and water granulated ferronickel slag according to cooling system. The purpose of this experimental resesrch is to investigate the mechanical properties and resistance to freezing and thawing of concrete using air-cooled ferronickel slag(ACFNS) fine aggregate. For this purpose, the concrete specimens with water-cement ratio of 50% were made with ACFNS's replacement ratios of 0%, 20%, 30%, 40%, 50%, 70%, and 100% by volume of fine aggregate. It was observed from the test results that the compressive strength and static modulus of elasticity of ACFNS fine aggregate concrete were increased with increasing replacement ratio of ACFNS and the resistance to freezing and thawing of this was similar to reference concrete which had the relative dynamic modulus of elasticity of more than 90% during the freezing and thawing of 300 cycles.

• The Journal of Engineering Geology
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• v.17 no.3
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• pp.359-365
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• 2007

Freezing and thawing cycle is one of the major weathering-induced factors in the mechanical weathering of the rock mass. This natural process accelerates rock weathering process by breaking down the parent rock materials and makes soil or weathered rock formation in a rock slope surface zone. It can also cause reduction of the shear strength in slopes. It is important to calculate the deterioration depth caused by freezing-thawing for a slope stability analysis. In this study, deterioration depths of rock slope due to freezing-thawing were calculated using the 1-D heat conductivity equation. The temperature distribution analysis was also carried out using collected temperature distribution data for last five years of several major cities in Korea. The analysis was performed based on the distributed rock types in study areas. Thermal conductivities, specific heats and densities of the calculation rocks are tested in the laboratory. They are thermal properties of rocks as input parameters for calculating deterioration depths. Finally, the paper is showing the calculated deterioration depths of each rock type slopes in several major cities of Korea.

• Journal of the Korean Geotechnical Society
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• v.33 no.3
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• pp.49-62
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• 2017

In order to understand response of geo-structures to the freezing-thawing process in the ground, it is necessary to consider phase change of the pore water of the ground and also to understand soil interaction with structures. In this study, numerical analysis was carried out for freezing and thawing effect on the modular road system. Neumann's theoretical equation for freezing-thawing processes in porous media can be used to estimate frozen depth and heaving from basic soil properties and ground and surface temperature, but its application is limited to the case for the sediment with fully saturated condition and zero unfrozen water content. Numerical analysis of the modular road system was performed on various soil types and different ground water table as the varying freezing index. The amount of heaving in the silty soil was much larger than those in granite weathered soil or sandy soil, and lowering groundwater level reduced ground heaving induced by freezing. Numerical analysis for temperature history of the ground surface predicted residual heaving near the surface by the freeze-thaw process in silty soil. It ought to reduce stiffness and bearing capacity of the ground so that it will impair stability and serviceability of new road system. However, the amount of residual heaving was insignificant for the road system installed in weathered soil granite and sandy soil. Since modular road system is a pavement structure mounted on the supporting substructure unlike the prevalent road pavement system, strict criteria should be applied for uniform and differential settlement of the pavement system.