겨울철 국내 도로 결빙으로 인한 교통사고가 증가하는 추세를 보이고 있으며 2018년~2022년까지 총 4,609건의 결빙 교통사고가 발 생하였다. 결빙 교통사고의 치사율은 2.3으로 일반적인 교통사고와 비교하여 높은 치사율을 보이며 최근 5년(2018~2022)동안 결빙 교 통사고로 인하여 107명이 사망자와 7,728명의 부상자가 발생하였다. 현재 국토교통부에서 제시한 결빙 취약구간 평가기준표에 따라 결 빙 위험 구간을 지정하고 있으나, 해당 기준은 결빙의 주요 요인으로 고려되는 기상조건을 충분히 반영하지 못하고 있다. 도로 결빙은 노면온도가 0℃ 이하이며 노면에 수분이 공급될 때 형성되며 기온, 구름량, 풍속, 풍향, 상대습도, 강수량 등의 기상인자들이 복합적으 로 작용하여 결빙이 발생한다는 점을 고려하였을 때, 기상 특성은 도로 결빙의 주요 인자로 판단된다. 따라서 국내 결빙 취약구간 평 가기준의 개선이 필요하며 본 연구의 목적은 국내 결빙 교통사고 데이터를 분석하고 결빙이 형성되는 기상 조건을 구체화하는 것이다. 분석을 위한 데이터로 2018년~2022년까지 5년동안 발생한 결빙사고 사례와 기상청 방재기상관측소(AWS)에서 제공하는 기상 데이터 를 적용하였다. 이후, 박스도표, 확률밀도함수 등의 통계분석을 적용하여 결빙 형성 기상 조건을 구체화하였다. 이를 통하여 기존 결빙 취약구간 평가기준의 기상학적 개선 방향성을 제시할 수 있으며 더 나아가 도로 결빙 예측 로직 개발을 기대할 수 있다.

This study investigated the effect of various freezing and thawing conditions on the quality characteristics of radish. White radish was blanched and cooled down to corresponding freezing temperatures of -20℃, -40℃ and -60℃ and, thereafter, the radish was finally frozen in a -20℃ refrigerator for 24 h. The frozen radish was thawed at 4℃, 25℃ and with running water, radio-frequency thawing machine. As quality parameters, pH, drip loss, hardness, color, and sensory evaluation were evaluated. No effect of freezing and thawing conditions on color, pH, and total bacterial count was observed for the samples. Samples that underwent immersion freezing (-60℃) had lower drip loss and higher hardness than samples in other freezing conditions. Sensory evaluation showed that color, hardness, and overall acceptability increased with a decrease in freezing temperature. These results indicate that the temperature of freezing affects the quality of radish.

The purpose of this study is to evaluate the quality characteristics of blanched Capsella Bursa-pastoris with quick freezing, and thawing methods. Blanched Capsella bursa-pastoris was packed by vacuum packing (VP) and air containing packing (AP). After then, they were frozen at -20, -40, and 60℃ (immersion freezing). Then, they were stored at -20℃ during 1 week. They were thawed with normal (room temperature), running water and high frequency method. The pH and color of Capsella bursa-pastoris were not different before and after freezing. Likewise, total bacterial counts were shown without variation among them. The amount of drip from thawed Capsella bursa-pastoris was generally more in VP than AP. The cutting intensity of immersion freezing wes higher than that of other freezing methods (P<0.05). Therefore, we selected AP, immersion freezing and high frequency thawing methods for the high quality according to above results

This study was conducted to establish a freezing method of miniature pig spermatozoa. The semen ejaculated from PWG M-type miniature pig was collected by gloved-hand method. The semen was diluted with same volume extender (m-Modena B). The frozen solution used frozen solution of four different (LEY, TCG, BF-5 and m-Modena+egg yolk) for find optimal frozen solution in miniature pig sperm. The diluted semen for frozen rate assay was added to LEY solution (solution Ⅰ: 11% lactose+egg yolk; solution Ⅱ: solutionⅠ+glycerol+OEP), and frozen depending on freezing rate by the three different freezing methods (A: until 5℃ for 1 hrs, holding at —102℃ for 10 min; B: until 5℃ for 2 hrs, holding at —102℃ for 10 min; C: until 5℃ for 3 hrs, holding at —80 and —102℃ for 10 min). Semen cooled until 5℃ was added with glycerol 1, 3 and 5%, and take a equilibrium time for 0, 10 and 30min. Frozen-thawed sperm were evaluated for viability, acrosomal status and morphological abnormality. The results of frozen-thawed sperm ability by frozen solution, viability was higher in LEY solution compared to other three different frozen solution. AR pattern of LEY solution were lower than other three different frozen solution. The results of freezing rate, viability was higher in B method compared to other methods (p<0.05). Acrosomal statute was intacted in A and B methods than C method. The experiment for glycerol condition was showed that sperm viability was higher in extender with 1% and 3% glycerol and equilibrium time of 0 min. The acrosome damage was lower in extender with 1% glycerol and equilibrium time of 10 min than other conditions. In conclusion, the optimal conditions for cryopreservation of miniature pig spermatozoa obtained in LEY frozen solution, cooling rate of 1～2 hrs, 1～3% glycerol concentrations and glycerol equilibrium time of 0～10 min.

This study was carried out to examine on developmental competence of Hanwoo embryos cultured in vitro according to culture conditions and freezing methods. The in vitro developmental competence to blastocyst stage at Day 8 of culture in SOF was significantly (p<0.05) higher than that in CR1aa (30.3% vs. 18.4%). The in vitro developmental rate of morula and blastocysts cultured in group culture was significantly (p<0.05) higher than that in individual culture (41.4% and 36.0% vs. 21.1% and 10.5%, respectively). The cell number of Day 8 blastocysts in group culture was significantly (p<0.05) higher than that in the individual culture (, respectively). The survival rates of frozen-thawed balstocysts that were exposed in 1.5 M ethylene glycol or 1.5 M ethylene glycol containing 0.1 M sucrose were 77.5% and 78.7%, respectively. The survival rates of blastocysts cultured for 48 h in slow freezing and vitrification was not significantly different (73.3 and 74.0%). In conclusion, in vitro developmental competence of bovine embryos was influenced on the culture medium (SOF) and culture method (Group culture). Survival rate of frozen-thawed of bovine embryos was not influenced on freezing solutions and freezing methods.

This study was performed to evaluate the effect of different freezing conditions and storage periods on physicochemical and microbial characteristics of garlic. Garlics were washed, dried, sliced to 0.3 cm then packed in LDPE+LLDPE film bags. They were treated with still-air freezing at -20°C (SAF20), -40°C (SAF40) and immersed-liquid freezing at -40°C (ILF40). Frozen garlics were stored under frozen storage conditions for 7 months at -20°C and quality characteristics were measured monthly during the frozen storage. Freezing rate of garlic was the fastest in ILF 40 (10 min), SAF40 (40 min) and SAF20 (1,600 min) sequentially. In ILF40, drip loss, cutting force, total aerobic bacteria count and pH were the lowest, whereas pyruvic acid and allicin content were the highest (p<0.05) during frozen storage, these results were the most similar characteristics with the fresh garlic. During frozen storage, drip loss, color difference and total organic acid content were significantly fluctuated in SAF20 (p<0.05), while they were not changed in ILF40. Overall, total aerobic bacteria count and pH decreased, cutting force, pyruvic acid and allicin content remained unchanged in all groups. In conclusion, the optimal freezing conditions for garlic with the least quality changes was considered to be ILF40 (immersed liquid freezing), keeping quality characteristics up to 7 months by freezing storage.

The purpose of this study is to evaluate the tensile strength of GFRP and BFRP Rebar after exposure to environmental factors of deterioration (alkali, freezing -thawing) in order to present that as basic data for the application of FRP Rebar as concrete reinforcement. As a result, in the exposure of an alkali environment, the deterioration of fiber-resin was accelerated as the temperature increased, and it was found that there was an insignificant effect on freezing-thawing.

마쇄 홍고추를 -70, 에서 품온이 에 도달할 때까지 냉동하여 저장고에서 한 달간 저장한 후 온도(0, )와 조건(수침지식, 공기 해동법)을 달리 하여 해동한 후 성분을 비교.분석하였다. Capsaicin과 dihydrocapsaicin 함량은 각각 4.28, 2.69 mg/100 g으로 해동 후 , /100 g 으로 감소하였으며 처리구가 감소하여 가장 큰 변화를 나타내었다. 비타민 C 함량 또한 에서의 감소가 가장 컸으며 처리구에서