• 유기물자원화
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• 제18권2호
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• pp.93-100
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• 2010

본 연구는 하수슬러지 전처리 방법으로 분쇄, 동결 해동, 동결 분쇄 조작을 한 후, 각각의 슬러지 특성의 변화를 고찰하였다. 분쇄 슬러지, 동결 해동 슬러지, 동결 분쇄 슬러지는 하수슬러지 부피에 비해 각각 2.08배, 3.37배, 3.54배 감소하여 동결 분쇄한 경우가 가장 슬러지 감소량이 컸으며 그 다음으로 동결 후 해동한 경우, 분쇄만 한 경우 순이었다. 또한 하수슬러지의 SCOD 농도, SBOD 농도, protein 농도는 동결하지 않은 것보다 동결 하는 것이 높았고, 그 중에서도 동결 후 분쇄하는 것이 가장 높은 경향을 보였다. TS, VS의 제거율은 동결한 것이 높았지만, 동결 분쇄보다 동결 해동이 높은 경향을 보였다. 이상의 결과로부터 동결 분쇄 방법이 슬러지 전처리 방법으로 매우 효과적이며 2012년부터 발효되는 슬러지 해양 투기 전면 금지에 대한 대안이 될 수 있을 것으로 기대된다.

• 한국식품과학회지
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• 제20권2호
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• pp.280-286
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• 1988

이상과 같이, 기존 data의 정확도에 대한 고찰과 본 연구에서 소개한 단순한 해석적 방법에 의한 식품의 동결 시간예측 model로서, 실제 측정한 시료별 실험치와 기존 model을 비교 검토하였다. 기 발표된 lean beef등 109개의 data중, Hung & Thompson의 data는 Nagaoka 및 Pham의 model에, Cleland & Earle의 data는 Hung $ Thompson의 model에 매우 접근함을 볼 수 있으며, 시료별로 살펴볼 때, tylose등 5품목의 시료는 Nagaoka 및 Pham의 model에 잘 적용됨을 알 수 있다. 그러나 본 실험에서 사용한 pine mushroom등 4품목은 Cleland & Earle, Hung & Tompson 및 Pham의 model에 잘 부합되며, 제안된 model의 간편성과 정확도에 있어서도 단지 3가지의 실험적 매개변수와 7가지의 물성치 만으로 실험치와 비교한 결과, 공학적 최소오차 범위인 ${\pm}10%$ 이내로 나타났다.

• 대한토목학회논문집
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• 제38권4호
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• pp.555-565
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• 2018

최근 임시 지보, 보강 및 지하수 차수와 같은 다양한 지질공학분야에서 차수 및 지반보강 공법으로 인공동결공법(artificial ground freezing method)이 적용되고 있다. 인공동결공법은 지중에 매설된 동결관 내로 냉매를 순환시켜 대상 지반에 차수벽 및 지지체의 역할을 할 수 있는 동결벽체(frozen wall)를 형성한다. 본 연구에서는 해성 점토지반(marine clay)에 대한 인공동결공법 현장실증시험을 수행함으로서 인공동결공법에 따른 해성 점토지반에서의 동결속도(freezing rate)를 평가하였다. 현장실증시험은 지중에 3.2m 깊이로 매설된 동결관 내로 초저온 냉매인 액화질소를 순환시키는 방법으로 단일공 시험과 동결벽체 형성 시험을 수행하였다. 자동밸브를 통해 유출되는 액화질소의 온도를 일정하게 유지시켰으며, 동결과정에서 동결관 외벽 및 지중의 온도변화를 측정하였다. 시험결과, 단일공 시험은 부피가 약 $2.12m^3$인 원기둥 모양의 동결체를 형성하는데 총 3.5일 동안 약 11.9ton의 액화질소가 소요되었고, 동결벽체 형성 시험은 부피 약 $7.04m^3$의 동결벽체를 형성하는데 총 4.1일 동안 약 18ton의 액화질소가 소요된 것으로 산정되었다. 임의의 깊이에서 동결면적이 동결반경의 제곱에 비례하기 때문에 동결반경이 증가할수록 방사방향 1차원 동결속도가 감소하였고, 이를 바탕으로 방사방향 1차원 동결속도 예측식을 제시하였다.

• 한국임상수의학회지
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• 제8권2호
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• pp.183-190
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• 1991

Pellet and straw methods in canine semen freezing are compared with respect to motility, viability and acrosome demage of sperm during each of the two major processing steps, to prior-freezing and to frozen-thawing. Senen was extended with a tris-buffered egg yolk contained 4% glycero1 Pellet freezing in the hole of dry ice and straw freezing on the surface of liquid nitrogen were carried out, respectively. The frozen semen 10 days after storage in liquid nitrogen container. wao thawed. In the comparison of two freezing methods, the straw freezing method with 42.7% in motility. 49.2% in viability and 0.186 acrosome score after thawing seems to be superior to the pellet freezing method with 31.2%, 34.5% and 0.314%, respectively. Sperm motility of processing step to frozen-thawing against decrease rate 12.67% to Prior freezing appeared of 33.84% and 49.37% in straw and pellet freezing and increase of 0.02 in acrsomal score to prior freezing appeared of 0.08 and 0.21 in straw and pellet freezing method to frozen-thawing

• 한국구조물진단유지관리공학회 논문집
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• 제5권1호
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• pp.131-140
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• 2001

In general, the deterioration induced by the freezing and thawing cyclic in concrete structures often leads to the reduction in concrete durability by the cracking or surface spalling. If it can prediction of concrete deterioration subjected to cyclic freezing and thawing, we can rationally do the design of mix proportion in view of concrete durability and the maintenance management of concrete structures. Therefore in this study a prediction method of deterioration for concrete structures subjected to the irregular freezing and thawing is proposed from the results of accelerated laboratory freezing and thawing test using the constant temperature condition and the in-situ weathering data. Furthermore, to accurately predict the concrete deterioration, a method of modification for the effect of hydration increasing during rapid freezing and thawing test is investigated.

• Journal of Biosystems Engineering
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• 제33권1호
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• pp.21-29
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• 2008

In this study, the thermal properties of peeled chestnuts were measured, and the mathematical prediction model of freezing time was also developed for various interior positions from center to rind (surface). The measured thermal properties were showed that heat conductivity is $0.43W/m^{\circ}C$, specific heat is $2.7206J/m^3^{\circ}C$, latent heat is $216.9{\times}10^6J/m^3$ and freezing point is $-2.8^{\circ}C$. The entire process about reaching to the freezing time of peeled chestnuts was analyzed with its each regular depth position using the finite difference method (FDM) based on computer simulation. In case of regular freezing temperature, it was showed an that surface (rind) position is more rapidly reached into the freezing point rather than the center position, and also reaching time to the freezing point is more fast at the lower freezing temperature. Comparison results between simulation and experiments showed linear relationship. In regularly varying condition for freezing temperature, this method would give an information to predict a freezing time of the interior points for peeled chestnuts and more similar agricultural products.

• 콘크리트학회논문집
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• 제11권4호
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• pp.117-127
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• 1999

In concrete incorporating high volume ground granulated blast-furnace slag that has frozen at early age, to evaluated the results of resistance to freezing and thawing is very difficult because the hydration of the concrete increases over the duration of rapid freezing and thawing test. Hence, the dynamic modulus of elasticity of specimens after freezing and thawing will be favorable results unless the hydration effect is taken into consideration. In this study, a method of evaluating to the resistance to freezing and thawing of concrete subjected freezing at early age, in which the effect of hydration is modified for its increase during rapid freezing and thawing test, is investigated.

• 한국식품저장유통학회지
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• 제10권4호
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• pp.459-465
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• 2003

본 연구에서는 과채류의 냉동냉장시 내부압력에 따른 조직파괴를 방지하기 위한 기초연구로 동결 방법에 따른 내부압력 변화에 대하여 조사하였다. 과채류의 동결에 의한 중량감소율은 침지식 동결방식에서 0.44∼l.38% 수준으로 가장 적게 나타났으며, 동결방식에 따른 중량감소율 차이는 수박에서 가장 심하여 수분함량에 클수록 동결속도에 따른 효과가 비교적 크다는 것을 알 수 있었다. 동결속도에 따른 내부압력은 배, 사과 및 메론에 있어 침지식 방법에 의한 동결시 체적팽창 및 수축에 따른 내부압력 차가 가장 적게 나타났으며, 송풍식 동결에서 가장 크게 나타나 동결속도가 빠를수록 내압의 크기는 적다는 것을 알 수 있었으나 딸기 및 수박의 경우는 오히려 침지식에서 내압이 가장 크게 나타났다. 균온 처리하지 않은 동결에 있어 과일의 내부압력 변화는 약 2 psig 수준인 반면에 균온 처리한 수박의 내부압력 변화는 균온처리하지 않은 수박의 내부압력 변화 경향과 유사하지만 일정한 수준의 내압을 발생시킴으로써 내부압력의 크기도 약 1.3 psig 수준으로 상당히 적게 나타났다. 또한, 해동시에 있어서도 균온처리한 시료의 내부압력 크기가 균온처리하지 않은 내부압력 크기보다 상대적으로 적게 나타났다. 균온처리 동결시, 다단계 처리보다는 3∼4회 수준의 일정한 균온 처리가 내부압력의 증감 폭을 줄일 수 있었다.

• 한국수정란이식학회지
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• 제23권1호
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• pp.19-24
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• 2008

The purpose of this study was to compare the efficiency of slow freezing with that of vitrification method for the cryopreservation of human embryos. Human embryos were derived from in vitro fertilization (IVF) or intracytoplasmic sperm injection (ICSI) and the mixed solution of propanedial (1.5, 1.0, 0.5M PROH) and sucrose (0.1M), ethylene glycol (7.5, 15%), dimethyl sulfoxide (7.5, 15% DMSO), sucrose (0.5, 1.0M) and SPS (Serum Protein Substitute) was used for a cryoprotectant for slow freezing and vitrification solution, respectively. Rates of recovery after thawing, morphological normality, post-thaw viability, arrest, morphological abnormality and preimplantation development were compared between two protocols. After freezing-thawing, recovery and survial rate of slow freezing was (88.6% and 73.4%), whereas vitrification was (99.2% and 96.2%) (p<0.05). The arrest rate of slow freezing was significantly lower compared with those of vitrification(8.7% vs 29.9%) (p<0.05). Preimplantation development to the 2-cell (83.8% vs 67.7%), 4-cell (69.0% vs 47.2%) and 8-cell (62.4% vs 37.8%) stages 24, 48 and 72 h after thawing, respectively, were higher in the slow freezing than the vitrification. After slow freezing and vitrification of human embryo at 2-8cell stage, the rate of recovery rate, survival rate and partial damage rate were 92.0% vs 100%, 80.4% vs 96.2% and 52.2% vs 19.0%, respectively. And partial damage rate was significantly lower than those of slow freezing method (p<0.05). These results demonstrate that a slow freezing using PROH is more efficient than a vitrification for cryopreserving the human zygotes, although the vitrification yielded better recovery, survival and partial damage of frozen-thawed 2-8 cell stage embryos than slow freezing method.

• 한국조리학회지
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• 제14권2호
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• pp.286-292
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• 2008

The purpose of this study was to examine the effects of freezing and thawing methods on the quality of pork meat. The freezing methods for pork meat were the cryogenic freezing with liquid nitrogen gas, fast freezing at $-70^{\circ}C$ and normal freezing at $-20^{\circ}C$. The thawing methods were tested on low temperature thawing at refrigerative temperature($4^{\circ}C$), room temperature($20^{\circ}C$), high temperature($60^{\circ}C$) and using microwave. The quality of pork meat frozen by cryogenic methods was better than those of fast and normal freezing methods. The cooking hardness of pork meat frozen by cryogenic method showed the highest value as 1,898 g. In case of fast freezing, the hardness of pork meat was 1,472 g and that of normal frozen pork meat was 1,541 g. The high cooking hardness value of cryogenic frozen pork meat showed that the cryogenic freezing method made less freeze damage like textural softness. The drip-loss of pork meat thawed at refrigerative temperature($4^{\circ}C$), room temperature($20^{\circ}C$), high temperature($60^{\circ}C$) were shown lower than that of microwave thawing. The cooking hardness of pork meat that was thawed by microwave showed the lowest value among the thawing methods. The cryogenic freezing was the most useful freezing method for preserving quality, decreasing the freeze damage of pork meat. And thawing at refrigerative temperature was the most effective method to prevent quality loss and weight loss by drip-loss.