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

• 한국축산식품학회:학술대회논문집
• /
• 한국축산식품학회 2004년도 제34차 추계 국제 학술대회
• /
• pp.310-315
• /
• 2004

The objective of this study was to provide the optimum thawing condition under different level of high pressure(50, 100, 150 and 200 MPa) using high pressure assisted technique which can improve the quality of frozen and thawed pork. The calculated thawing rate from the results depending on the high pressure showed the strong trend of increased thawing rate under pressurized condition(P<0.05). And then, the numerical modeling was executed to predict the thawing rate influenced by the pressure level using exponential regression, LnY=0.70623 + 0.00433 ${\cdot}$ P ($R^2=0.9985$), and it was fairly fit for the functional relation between the thawing rate(Y) and pressure(P) with comparatively high coefficient, $R^2$ of determination.

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

• 한국콘크리트학회:학술대회논문집
• /
• 한국콘크리트학회 2005년도 봄학술 발표회 논문집(II)
• /
• pp.225-228
• /
• 2005

This paper was accomplished for analyzing the reason of the above deterioration happened on the deck of concrete bridge. The bridge was constructed at 660m above the sea level having more freezing and snowing days. Therefore, it is placed on the particular condition sprinkling $CaCl_2$ enough for keeping up with moderate traffic condition. When it is considered to the former condition, the bridge can be assumed to potentialities for combined deterioration with freezing-thawing under sprinkling deicing chemical. Core specimens were gathered from the concrete deck for clearing the reason of the above deterioration exactly, and it is used for various tests for measuring the compressive strength, elastic modulus, content of $Cl^-$, freezing-thawing at the fresh and salt water. As a result of freezing-thawing test, the specimen at the fresh water has over 90$\%$ of durability factor, but another specimen at 1$\%$ of salt water has 0$\%$ of durability factor at 140 cycles of the freezing-thawing. The result means that frost damage is sccelerated at the salt water. Therefore, the deterioration of the concrete deck is estimated to be occured by combined effects of freezing-thawing and chloride ion attack.

• 한국수산과학회지
• /
• 제37권3호
• /
• pp.175-178
• /
• 2004

We here report that the muscle of 'gukmeri-bok' puffer fish (Takifugu vermicularis radiatus) is intoxicated after freezing and thawing processes even though it is not toxic when it is fresh. This study was carried out to investigate the effect of different freezing and thawing conditions as well as the effect of the presence of skin or viscera on the intoxication of muscle of 'gukmeri-bok' puffer during freezing and thawing process. As a result of this investigation, thawing condition, but not freezing conditions or periods played an important role in muscle intoxication. Tetrodotoxin secretory grands exist in the skin of toxic puffer fish, the skin was more responsible for the muscles intoxication than the viscera during the freezing-thawing process. In other words, no toxicity was measured in the muscle of skinned-frozen specimens even when thawed. According to this result, it is recommended that the skin and viscera must be removed before being frozen for edible purpose. Otherwise, when a whole fish should be frozen, alternative half-thawing and removal of skin from frozen specimens is recommended.

• 한국콘크리트학회:학술대회논문집
• /
• 한국콘크리트학회 2006년도 춘계 학술발표회 논문집(II)
• /
• pp.345-348
• /
• 2006

FRP composites which are used in strengthening existing structure are usually adhered to the concrete surface, their performance are directly affected by environmental condition such as freezing-thawing and moisture. Accordingly, it is required to evaluate bond durability between FRP composite and concrete as well as FRP materials itself. The durability characteristics of FRP composite for freezing-thawing are evaluated in this study with the variables of concrete strength, type of FRP composite, freezing-thawing conditions and freezing-thawing cycle. In addition, material durability of GFRP sheet for high temperature/high humidity condition are examined in this experimental study.

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

• 한국구조물진단유지관리공학회 논문집
• /
• 제16권6호
• /
• pp.73-81
• /
• 2012

콘크리트 구조물은 일반적으로 동결융해 작용을 받는 조건에 노출되고, 이러한 동결융해작용은 콘크리트의 공극구조를 변화시키고, 콘크리트의 내구성을 저하시킬 우려가 있다. 따라서 본 연구에서는 동결융해작용에 의한 콘크리트 내부공극구조 변화와 동결융해작용을 받은 콘크리트의 내구특성을 평가하고자 하였다. 실험결과, 기존의 동결융해 평가기법에 따르면 모든 배합에서 우수한 내구성능을 나타내었으나, 동결융해 작용에 노출됨에 따라 50~100nm 크기의 공극이 크게 증가하며, 콘크리트 염화물침투저항성이 저하하였다. 수중양생 콘크리트의 공극구조와 염화물 침투저항성은 선형관계를 보이지만, 동결융해작용을 받으면 내부공극구조의 변화로 선형관계가 저하하였다. 동결융해작용과 염화물침투를 동시에 받는 구조물의 내구성 평가기준에 대한 재검토가 필요할 것으로 판단된다.

• 공학기술논문지
• /
• 제11권4호
• /
• pp.295-301
• /
• 2018

In this study, freezing-thawing resistance of concrete using steel slag as coarse aggregate(steel slag concrete) from Gwangyang Iron Co. was estimated to offer basic data for utilization of much more steel slag. Freezing-thawing test of concrete using crushed stone as coarse aggregate(crushed stone concrete) whose compressive strength and air contents are as close as possible to those of the steel slag concrete was performed. Because they are main two factors that affect of freezing-thawing resistance. The test was carried out up to 400 cycles according to KS F 2456. The compressive strength and weight of two concretes were measured and compared. As a result, the freezing-thawing resistance of steel slag concrete curing in water was almost the same with that of crushed stone concrete. But the resistance of steel slag concrete curing in air dry condition was weaker than that of crushed stone concrete. Also, the steel slag concrete which has more than 60% of W/C ratio showed much more surface degradation when compared to crushed stone concrete.

• 동력기계공학회지
• /
• 제10권2호
• /
• pp.62-67
• /
• 2006

The maintenance of continuity on food processing has created a need for the rapid reinstatement of many types of frozen fish to an ambient temperature and good condition. A number of thawing methods are in current use have also several disadvantages in thawing time. discoloration mass loss caused by drying, capital and running cost. These damages are, it is claimed, either eliminated or improves by the vacuum system. An experimental study on the thawing for hair tail and Yellow croaker by the vacuum system were carried out. The Yellow croaker thawing time with this vacuum system took out 170 minutes to reach from $-10.3^{\circ}C\;to\;-0.8^{\circ}C$ at 20mmHg abs. and hair tail thawing time 220 minutes to reach from $-12.2^{\circ}C\;to\;0^{\circ}C$ at 20mmHg abs.