Thawing during

In northern climates, one of the problems affecting roads is the water released when the subgrade soils thaw in the spring. To prevent this, tire shreds are used as subgrade insulation. The insulation provided by a 6-12 in. layer of tire shreds keeps the subgrade soils thawed during the winter. Tire shreds also allow excess water to drain from beneath the road. ... 

Some authors recommend to freeze the samples as an alternative to lyophilization or analysis of fresh material [48-49]. However, the risk of sample alteration prior to the extraction due to thawing during storage or sample handling should not be underestimated. 

Besides the chemical composition, porosity is another property of stone which has great influence on its preservation. An increased porosity increases the exposed surface and pores allow movement of materials such as water and its solutes through the stones. If the pores are blocked or reduced in diameter such substances may be trapped within resulting in increased local interior damage. Exposure to the climatic elements is one important source of decay. Freeze-thaw cycles, in particular, result in pressures on the pore walls of the stone s interior from changes in volume during the phase transition... 

Whole egg changes consistency during freezing. When thawed, it has a watery, separated appearance. After passing through a strainer or mixing in a vat or container, it appears to be uniform and smooth. 

A similar incident occurred on another furnace when the heat transfer oil froze inside the furnace during unusually cold weather. Outside the furnace, the lines were steam-traced. The operating team decided to thaw the frozen oil by lighting one of the burners... 

Frozen Foods. Corrosion caused by the reaction of foods with aluminum containers is unusual if the products are handled and stored at 0°F or lower. However, the inevitable bad handling of frozen foods during commercial distribution causes undesirable thawing. In this condition, not only does the food deteriorate, but it can also attack the container. Such unwanted reactions can be effectively controlled by using coated aluminum containers. Since aluminum is highly compatible with frozen fruits and citrus juices, it has been used extensively as a liner for fiberboard composite cans, as complete aluminum cans, or as ends in combination with steel can bodies in the frozen food industry. 

Methylcellulose is used as a thickener in sauces and salad dressings, and as a thickener and stabilizer in ice cream, where it helps prevent ice crystals from forming during freezing or during refreezing after a thaw. 

Thermostable pectinesterases (TSPE), operationally defined as activity that survives 5 min at 70°C, contribute most to cloud loss in juices at low temperatures and juice pH (26). The percentage of total activity that is thermostable is highly variable and differs in kinetic properties, (22, 26), ease of solubilization (28, 29), stability to low pH (25) and stability to freeze-thaw cycles (23). Some of the variability in reported total PE and TSPE may be related to limitations of current methods to quantify activity. Any processing treatment or assay condition that increases cell wall breakdown or release PE from a pectin complex would enhance detection of total and TS-PE activity. Commercially, PE is inactivated by pasteurization in a plate heat exchanger or during concentration in the TASTE evaporator. 

Bacteria in thawed ice samples from Ellesmere Island (79°38 N, 74°23 W) produced CO2 and CH4 during extended incubation at 4°C in a diluted complex medium (yeast extract, casamino acids, starch, and glucose) (Skidmore et al. 2000). It was suggested that the results demonstrated that the subglacial environment beneath a polythermal glacier provided an acceptable habitat for microbial life. 

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