Experimental Study on Freezing and Thawing Cycles of Shrinkage-Compensating Concrete with Double Expansive Agents

Mechanical Properties and Freezing and Thawing Resistance of Concrete Incorporating

Modelling the Stability of Asphalt Concrete with Fuzzy Logic and Statistical Methods for Various Freezing and Thawing Cycles

The stability of asphalt concrete under the effects of freezing and thawing was studied experimentally, and the experimental test results were modelled using fuzzy logic and statistical methods. The stability was investigated experimentally using the Marshall and ultrasound methods. Asphalt core samples 10 cm in diameter were alternately frozen (–20°C for 16 hr) and thawed (16°C for 8 hr) for 5...

study of freezing and thawing cycles influence on durability of stablized eolian sand sediment

with considerable dispersion in many areas of the world sediments are among the most important sediments in deserted environments. a stabilization method for this type of beds is making use of the setting property of natural pozzolana in the vicinity of lime. these soils have little strength, both in natural humidity as well as in full saturation conditions. their dispersion in many areas of th...

Effects of multiple freezing and refrigerator thawing cycles on the quality changes of sea bass (Dicentrarchus labrax)

The freezing-thawing effect on the meat quality of whole, gutted and fillets of sea bass (Dicentrarchus labrax) were investigated. It was aimed to investigate the changes in the meat quality of whole, gutted and fillets of sea bass in multiple frozen (-18±2ºC) and thawed cycles in refrigerated conditions (4±2°C). The meat quality assessment of the sea bass groups (whole, gutted and fillets) sub...

Freezing and thawing or freezing, thawing, and aging effects on beef tenderness.

The objective of this study was to determine the effect of freezing and thawing or freezing and thawing with an additional aging period after frozen storage on the tenderness of longissimus lumborum (LL) and semitendinosus (ST) steaks relative to aged, fresh steaks. Left-side LL and ST (n = 35 each) were obtained from U.S. Select carcasses classified at the grading stand by the U.S. Meat Animal...