• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.242-242
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• 2013

현재 크라이오펌프의 주요 관심기술은 생산성 향상을 위한 급속 재생기술의 확보와 극저온 냉동기의 효율 향상 기술 및 저진동 기술의 확보이다. 크라이오펌프는 크게 냉동기 모듈과 펌프모듈로 구성되고, 냉동기 모듈은 주로 G-M 극저온 냉동기, Stirling 극저온 냉동기 또는 맥동관 극저온 냉동기 등을 사용하는데, 이것은 주로 압축기, 왕복기, 재생기, 구동장치 등으로 펌프모듈은 cryoarray와 펌프 body로 구성된다. 최근에 구조가 간단하고 장수명 및 저진동의 장점을 가진 맥동관 극저온 냉동기의 효율이 급속히 증가함에 따라 초전도, 액화 등의 분야에서 기존의 G-M 극저온 냉동기를 대체하는 추세이다. 본 연구에서는 지식경제부 제조기반산업원 천기술사업 "급속재생형 저진동 크라이오펌프 개발" 사업을 통해 급속 재생, 저진동, 고신뢰성 확보를 위해 기존의 G-M 극저온 냉동기를 맥동관 극저온 냉동기로 대체 적용 개발 및 국산화를 도모하고자 한다. 또한 상용화에 따른 공정 개발을 소개하고자 한다.

• Restorative Dentistry and Endodontics
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• v.34 no.6
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• pp.491-499
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• 2009

This study examined the influence of the storage methods on the viability of oral epithelial cells using conventional cell freezing storage, slow freezing preservation, rapid freezing preservation, and slow freezing preservation with a pressure of 2 Mpa or 3 Mpa. The cell viability was evaluated by cell counting, WST-1 and the clonogenic capacity after 6 days of freezing storage. After 6 days, the frozen cells were thawed rapidly, and the cell counting. WST-1, and clonogenic capacity values were measured and compared. 1. The results from cell counting demonstrated that conventional cryopreservation, slow freezing under a 2 Mpa pressure and slow freezing under a 3 Mpa pressure showed significantly higher values than slow freezing preservation and rapid freezing preservation (p < 0.05). 2. The results from the optical density by WST-1 demonstrated that slow freezing under a 2 Mpa pressure showed significantly higher values than slow freezing preservation and rapid freezing preservation (p<0.05). 3. The clonogenic capacity demonstrated that slow freezing under a 2 Mpa pressure showed significantly higher values than slow freezing preservation and rapid freezing preservation (p < 0.05).

• 기계와재료
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• v.23 no.3
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• pp.156-163
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• 2011

쥴톰순 냉동기는 스터링 냉동기, GM 냉동기, 스터링형 및 GM형 맥동관 냉동기 등 기계적 극저온냉동기에 비해 단순한 구조, 수 초의 급속한 냉각특성을 장점으로 중대형의 가스액화사이클 뿐만 아니라 적외선검출기의 급속냉각, 저온수술 등 다양한 분야에서 널리 사용되어지고 있다. 일반적으로 100K 이하의 작동온도 및 수 초 수준의 빠른 냉각을 요구하는 적외선검출기의 냉각을 위해서는 수 백기압 이상 고압의 질소 및 아르곤 가스를 사용하는 쥴톰슨 냉동기가 주로 사용되고 있다. 쥴톰슨 냉동기는 핀-관(fin-tube) 형태의 열교환기와 열교환기의 구조적 기반을 제공하는 멘드렐(mandrel), 쥴톰슨 노즐 등으로 구성되며, 열교환기의 열전달 성능 및 유량조절기구의 특성은 냉동기 저온부의 냉각온도, 냉각시간 및 운전시간에 큰 영향을 미친다.

• Food Science and Preservation
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• v.24 no.2
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• pp.168-180
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• 2017

This study was performed to determine the rapid thawing method for reducing the thawing time of frozen pork loins and to examine the effects of supercooling on the microbiological, physicochemical, and sensory qualities of fresh and frozen-thawed pork during storage at -1.5, 4, and $15^{\circ}C$. Forced-air thawing at $4^{\circ}C$ was the most time-consuming process, whereas radio frequency thawing time was the shortest by dielectric heating. The supercooling storage temperature was chosen to be $-1.5^{\circ}C$ because microstructural damages were not observed in the pork sample after cooling at $-1.5^{\circ}C$ for 24 h. Fresh or frozen-thawed pork loins stored at $-1.5^{\circ}C$ had lower drip loss and total volatile base nitrogen, thiobarbituric acid-reactive substance, and Hunter b* levels than loins stored at 4 and $15^{\circ}C$. In addition, the least degree of increase in preexisting microorganisms counts of the fresh or frozen-thawed pork loin samples was obtained during supercooled storage at $-1.5^{\circ}C$. Sensory quality results of fresh and frozen-thawed pork loin samples stored at $-1.5^{\circ}C$ showed higher scores than the samples stored at 4 and $15^{\circ}C$. These data indicate that supercooling at $-1.5^{\circ}C$ in the meat processing industry would be effective for maintaining the quality of pork meats without ice crystal nucleation and formation.

• 베이커리
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• no.9 s.326
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• pp.108-109
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• 1995

• Journal of Applied Biological Chemistry
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• v.58 no.1
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• pp.55-60
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• 2015

To secure the microbial safety of frozen strawberries, they were treated with the combined solution of aqueous chlorine dioxide and acetic acid prior to freezing and the effects of different freezing methods (at $-20^{\circ}C$ in a freezer, at $-70^{\circ}C$ in a gas nitrogen convection chamber, and at $-196^{\circ}C$ in liquid nitrogen) on the quality changes of strawberries were examined. Regarding the color of frozen strawberries, there were negligible changes among freezing treatments. In contrast, vitamin C content and sensory evaluation scores of strawberries frozen at $-70^{\circ}C$ were the highest among the samples. Drip loss of strawberries frozen at $-70^{\circ}C$ was the lowest as 14.39%, compared with strawberries frozen at -20 and $-196^{\circ}C$. In addition, the effects of combined treatment of 50 ppm chlorine dioxide and 1% acetic acid on the microbial growth in frozen strawberries were investigated, and the populations of preexisting microorganisms in the frozen strawberries were not detected by the combined pre-treatment. These results suggest that rapid freezing at $-70^{\circ}C$ using a gas nitrogen convection chamber is an appropriate freezing method for preserving quality of strawberries, and as a pre-freezing treatment, the combined treatment of aqueous chlorine dioxide and acetic acid can be effective for improving microbiological safety of frozen strawberries.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.85-89
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• 2017

This study was conducted to prevent hardened texture in retorted frozen seafoods such as small octopus, squid, and top shell by adding sorbitol; the strength of mechanical hardness and other qualities were measured. The hardness of the 3 kinds of seafood pretreated with 2-4% (w/w) sorbitol solution decreased by 9-36% compared to the control. The hardness of retorted frozen octopus, squid, and top shell treated with sorbitol solution upon freezing significantly decreased to 1670, 1015, and $521g_f/cm^2$ compared to levels in untreated food of 1841, 1291, and $815g_f/cm^2$ (p<0.05), respectively. Yields based on weight in retorted seafood treated with sorbitol were increased by 2-5% compared to untreated samples. Additionally, the overall preference of texture was 0.4 points higher than that of control samples in descriptive sensory evaluation (p<0.05). The tissue softening of pretreated seafood was based on decreased dewatering due to the formation of small ice crystals during freezing as a result of sorbitol treatment.

• Restorative Dentistry and Endodontics
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• v.35 no.4
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• pp.285-294
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• 2010

The purpose of this study was to evaluate the viability of periodontal ligament cells of rat teeth after low-temperature preservation under high pressure by means of MTT assay, WST-1 assay. 12 teeth of Sprague-Dawley white female rats of 4 week-old were used for each group. Both side of the first and second maxillary molars were extracted as atraumatically as possible under tiletamine anesthesia. The experimental groups were group 1 (Immediate extraction), group 2 (Slow freezing under pressure of 3 MPa), group 3 (Slow freezing under pressure of 2 MPa), group 4 (Slow freezing under no additional pressure), group 5 (Rapid freezing in liquid nitrogen under pressure of 2 MPa), group 6 (Rapid freezing in liquid nitrogen under no additional pressure), group 7 (low-temperature preservation at $0^{\circ}C$ under pressure of 2 MPa), group 8 (low-temperature preservation at $0^{\circ}C$ under no additional pressure), group 9 (low-temperature preservation at $-5^{\circ}C$ under pressure of 90 MPa). F-medium and 10% DMSO were used as preservation medium and cryo-protectant. For cryo-preservation groups, thawing was performed in $37^{\circ}C$ water bath, then MTT assay, WST-1 assay were processed. One way ANOVA and Tukey HSD method were performed at the 95% level of confidence. The values of optical density obtained by MTT assay and WST-1 were divided by the values of eosin staining for tissue volume standardization. In both MTT and WST-1 assay, group 7 ($0^{\circ}C$/2 MPa) showed higher viability of periodontal ligament cells than other group (2-6, 8) and this was statistically significant (p < 0.05), but showed lower viability than group 1, immediate extraction group (no statistical significance). By the results of this study, low-temperature preservation at $0^{\circ}C$ under pressure of 2 MPa suggest the possibility for long term preservation of teeth.

• Food Industry
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• s.149
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• pp.114-116
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• 1999

심도 냉동(급속 냉동 포함)식품과 특정 품질특성이 유지되는 기간이 18개월이 넘는 식품은 ''상미(best before)'' 또는 ''소비(use by)'' 기한을 표시하지 않아도 된다는 규정은 1996년에 폐지하도록 재정고시되었으나 시행은 유보되어 있다. 1999년 제53호 법률 공고에 따라 1999년 6월 1일부터 이 유보 조항을 시행하게 되었다. 따라서 심도 냉동 식품과 특정 품질특성이 유지되는 기간이 18개월이 넘는 식품에도 1999년 6월 1일부터는 상미기한 또는 소비기한을 관련 규정에 따라 표시되어야 하며 이를 위반하는 경우 $\$$50,000의 벌금과 6개월의 징역을 받게 된다.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.520-524
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• 1995

ATP related compounds, ammonia, VBN, pH and sensory quality of shrimps were determined to evaluate quality changes during iced and frozen storage. ATP related compounds were determined by HPLC, ammonia by ammonia ion specific electrode, VBN by micro-diffusion method, pH by pH meter, sensory quality by multiple comparison test with 30 panelists. K value of ice stored shrimps gradually increased to 20% for 8 days, and then increased more rapidly, whereas that of frozen stored shrimps increased slowly for 7 months. Ammonia contents in ice stored shrimps increased slowly for 6 days and then rapidly after 8 days storage, whereas that in frozen stored shrimps increased slowly for 8 months. VBN contents in ice stored shrimps increased slowly for 10 days and then rapidly after 12 days. VBN contents in frozen stored shrimps slightly increased for 6 months. Sensory scores of taste and color of shrimps marked lowered values after 6 days storage in ice, and after 6 and 7 months frozen storage, respectively. Sensory flavor scores of stored shrimps had significant correlations with K value, ammonia, pH and VBN. These results indicated that ammonia contents in stored shrimps, rapidly determined by an ammonia electrode, could be used as a quality index of shrimps.