• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.81-88
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• 1987

Rheological properties of rehydrated suspensions of two kinds of freeze dried Kochujang powders, processed at different freezing rates, were compared with raw Kochujang using Brookfield wide-gap rotational viscometer at $25^{\circ}C-60^{\circ}C$. Shear rates ranged from $0.1965\;sec^{-1}$ to $1.9650\;sec^{-1}$ and solid content ranged from 47% to 56%. Rehydrated suspensions of quickly frozen Kochujang powder and slowly frozen Kochujang powder, and raw Kochujang exhibited pseudoplastic behaviors with yield stress and presented thixotropic properties which followed the second-order kinetic behavior proposed by Tiu. Suspensions of Kochujang powders exhibited considerably higher decaying rates than raw Kochujang. The dependency of the equilibrium structure parameter on the shear rate was weak, and there were no significant differences among the values of structure parameters of three samples. The temperature dependency of the apparent viscosity of Kochujang suspension was fully expressed by Arrhenius equation and activation energies of suspensions of quickly frozen Kochujang powder and slowly frozen Kochujang powder, and raw Kochujang were 2.21, 2.18, and 2.32 Kcal/g.mole respectively. Consistency indices of three samples increased with solid content and decreased with temperature. Flow behavior indices of three samples showed no considerable dependency on the temperature and solid content. There were no significant differences in the rheological properties between two Kochujang powders.

• Food Science and Preservation
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• v.10 no.2
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• pp.125-130
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• 2003

This study was carried out to investigate the thermo-physical properties and design Freezing time prediction model from data of freezing test of Kimchi. Density of Kimchi were measured as 1001.9 ${\pm}$0.03 kg/㎥ at unfrozen state, 987.0 ${\pm}$0.07 kg/㎥ at frozen state and volume of the Kimchi expanded 4.67% at -l5$^{\circ}C$. Initial freezing point of Kimchi and seasoning were -4.0$^{\circ}C$ and -2.5$^{\circ}C$, respectively. Freezing ratio of Kimchi were estimated more than 50％ at -5.0$^{\circ}C$, more than 75% at -l0$^{\circ}C$ and approximately 90% at -25$^{\circ}C$. To obtain equation for freezing time prediction of Kimchi, freezing time(Y) was regressed against the reciprocal( $X_3$) of difference of initial freezing point and freezing medium temperature, reciprocal( $X_4$) of surface heat transfer coefficient, the initial temperature( $X_1$) and thickness( $X_2$) of samples. As results of the multiple regression analysis, equations were obtained as follows. Y$_{kimchi}$=3.856 $X_1$+13982.8 $X_2$+8305.166 $X_3$+ 3559.181 $X_4$-639.189( $R^2$=0.9632). These equations shown better results than previous models, and the accuracy of its was very high as average absolute difference of about 10% in the difference between the fitted and experimental results.

• Proceedings of the KSAR Conference
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• 2001.03a
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• pp.74-74
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• 2001

난자 동결방법의 선별은 보다 효과적인 난자은행의 개발에 필수 불가결한 중요한 요소이다. 이전의 연구에서 마우스의 난자를 ethylene glycol과 electron microscope grid를 이용한 유리화 동결법으로 동결 융해한 결과 기존의 slow freezing 방법에서보다 높은 생존율과 배발달율이 나타남을 관찰하였다. 그러나 동결융해후의 난자는 방추사와 염색체의 이상성이 대조군에 비해 높은 빈도로 나타나 융해후의 배발달율을 감소시키는 것으로 보고되었다. 이에 본 연구에서는 유리화동결법동안 항동해제에 Cytoskeleton system을 안정화시키는 cytoskeleton stabilizer인 taxol을 첨가시킨후 동결시켰을때 생존율과 발달율을 개선시킬 수 있는지 알아보고자 본 실험을 시행하였다. ICR mouse의 성숙란을 채취하여 연구목적에 따라 taxol을 첨가시키지 않은 대조군과 첨가시킨 실험군으로 분류하였다. 동결방법은 난자를 1.5 M ethylene glycol (EG)에 2분 30초간 노출시킨후 5.5 M EG와 1 M sucrose가 첨가된 동결액에 20초간 노출시킨 후 Grid에 난자를 부착시킨후 직접 액체질소에 침지하여 동결하였다. 동결후 난자는 5단계로 융해를 실시한 후 정자와 체외수정을 시킨 후 수정된 난자는 modified P1 배약액에 124 h까지 발달율을 관찰하였고, 배양 후 발달된 배반포는 대조군과 실험군, 각각 4마리의 발정동기화된 recipient에 이식을 시행하였다. 배발달율은 대조군에 비해 실험군에서 4세포기 (48 vs. 84.4%), 8세포기 (34% vs. 70.6%), 상실배 (26% vs. 58.6%) 그리고 배반포 발달율은 (24% vs. 58.6%)로 높게 관찰되었다. 배아이식후 대조군과 실험군에서 각각 2 마리가 임신이되어 정상적인 산자를 분만하였다. 따라서 항동해제에 taxol의 첨가는 동결 융해후의 난자의 배발달율을 증진시킬 수 있었다..8%로 나타나 난할율 및 배반포 발생율에 있어서 융합조건에 따라 큰 차이는 없었으나 1.9㎸/cm, 30$\mu\textrm{s}$ 2회의 조건이 다른 조건들에 비하여 유의적으로 낮았다. 따라서, 체세포와 수핵란 세포질간의 융합율과 배반포 발생에 미치는 영향은 전압보다는 시간에 더 크게 받음을 알 수 있었으며, 이와 같은 결과에서 융합시 시간을 오래 주는 것보다 전압을 높이는 것이 수핵난자의 세포질에 상해를 줄이고 이후 배반포 발생에 유리할 것으로 사료되었다.면에서도 더욱 더 활발할 것으로 기대된다. 배란후 72시간째에 초음파진단기를 이용하여 난소의 난포발달을 조사한 결과 , 대조구와 bFF처리구에 비해 AI처리구에서 발달난포가 유의적으로 많은 것을 확인하였다. 이상과 같은 결과로, Anti-inhibin serum은 한우 자체에서 분비하는 Inhibin을 특이하게 억제하여 Inhibin에 의해 억제되는 FSH분비가 촉진됨으로써 난포발달과 estrogen의 농도가 촉진되는 것으로 사료되어 anti-inhibin serum이 한우의 과배란유기 효과가 있는 것으로 사료된다.정량 분석한 결과이다. 시편의 조성은 33.6 at% U, 66.4 at% O의 결과를 얻었다. 산화물 핵연료의 표면 관찰 및 정량 분석 시험시 시편 표면을 전도성 물질로 증착시키지 않고, Silver Paint 에 시편을 접착하는 방법으로도 만족한 시험 결과를 얻을 수 있었다.째, 회복기 중에 일어나는 입자들의 유입은 자기폭풍의 지속시간을 연장시키는 경향을 보이며 큰 자기폭풍일수록 현저했다. 주상에서 관측된 이러한 특성은 서브스톰 확장기 활동이 자기폭풍의 발달과 밀접한 관계가 있음을 시사한다.se that were all low in two aspects, named "the Nonsignificant group". And the issues were high risk perception in general setting and

• Journal of the Korean Geotechnical Society
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• v.29 no.1
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• pp.81-92
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• 2013

This paper presents the results of a numerical investigation into the behavior of retaining wall subject to cycles of freezing and thawing due to seasonal temperature change. The thermo-hydro-mechanical coupled finite element modeling strategy was first established to simulate the wall behavior. A series of finite element analyses were then performed on a range of conditions representing seasonal temperature change characteristics. The results indicated that the average freezing temperature and the number of cycles of freezing and thawing were the primary influencing factors for the wall behavior. Also revealed was that the duration of freezing period does not significantly affect the wall displacement and the lateral earth pressure, and that the earth pressure on the wall does not significantly change due to the freezing and thawing action suggesting that the increase in the wall displacement during the freezing and thawing action may be attributed to degradation of backfill due to the freezing and thawing action.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.561-564
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• 2008

Concrete scaling is the progressive surface deterioration of susceptible subjected to freeze-thaw cycling in the presence of moisture. Particularly, it has been recognized that chlorides present in deicing agents can significantly increase concrete surface scaling. Domestic area of most be happened chloride deicer damage. Because daily mean temperature is below 0$^{\circ}C$ from the area of domestic most. Use of deicing chemicals has been and will continue to be a major part of highway snow and ice control methods. Chloride-containing chemicals such as calcium chloride or rock salt are main deicers for the road. Extensive use of chloride deicers is, however, not only the source of substantial cost penalties due to their corrosive action and ability to deterioration roadway surface materials but also the source of environmental damages. In this study, Use of (40, 27, 21MPa) pavement concrete analyze freeze-thaw test and scaling on the chlorides present.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.565-568
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• 2008

Domestic area of most be happened chloride deicer damage. Because daily mean temperature is below 0$^{\circ}C$ from the area of domestic most. Concrete durability influence Air Content. Presently, We used to AE(air-entraining agent) for increase freeze-thaw durability. So, on concrete Air Spacing ratio used $200{\mu}m{\sim}230{\mu}m$ in Canada and under $250{\mu}m$ in Japan institution. Use of Air content has been and will continue to be a major part of concrete durability and scaling. Chloride-containing chemicals such as calcium chloride or rock salt are main deicers for the road. The prepared optimum mix concrete in this study show that freeze-thaw and scaling resistance of Non-AE(air content 1.5%) and AE (air content 4.5%, 7.2%). Solution concentrations of deicing agent were good result, and the pore system and change of hydration products is not difference comparing before freeze-thaw test.

• Journal of Advanced Marine Engineering and Technology
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• v.25 no.4
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• pp.825-832
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• 2001

This study was experimentally performed to investigate freezing behavior of sea water along horizontal cooled a circular tube with bubbly flow. The experiments were carried out for a variety of parameter, such as sea water velocity, air-bubble flow rate, and cooled-tube temperature. The shape of freezing layer, freezing rate and salinity of frozen layer were observed and measured. And the flow patterns around cooled tube were visualized using the PIV to analyze the relationship between the flow structure and the freezing characteristics. It was found that the experimental parameters gave a great influence on the freezing rate and the salinity of the frozen layer.

• Journal of the Korean Geosynthetics Society
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• v.13 no.1
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• pp.41-52
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• 2014

Decomposed granite soil is likely to lose its strength when exposed to air or water. Such a geomaterial is weathered by wetting-drying or freezing-melting. In this study, resonant column tests were conducted to figure out the dynamic characteristics of granite soil that has affected by environmental changes like weathering condition. The results show that wetting-drying weathering condition is the most affective parameter on the dynamic characteristics of granite soil. In the meantime, artificial weathering conditions such as freezing-melting has less affection at first and getting increase as the process repeats constantly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.848-852
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• 2011

The aim of our study was to develop drying process of apple slice. Quality characteristics of apple slices dried by hot-air and freeze drying after osmotic dehydration was investigated in different sucrose solution (20, 40, $60^{\circ}Brix$) and steeping time (2, 4, 8 hours). The weight of apple slice before and after osmotic dehydration was measured for characteristic of mass transfer. Consequently, osmotic dehydration increases weight reduction, water loss and solid gain of apple slice as the concentration of the sucrose solution and steeping time increased. Moisture contents of apples slices dried hot-air and freeze were about 3 to 7%. Hunter color L, a, b value was lower than non-treatment to osmotic dehydration of apple slice. In hot-air drying, L value decreased as the concentration of the sucrose solution and steeping time increased. The hardness increased as the concentration of the sucrose solution and steeping time increased. Contents of monosaccharide (glucose, fructose) decrease by osmotic dehydration but sucrose increased. In comparison with hot-air drying, freeze drying was high in contents of free sugar.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.667-674
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• 2013

This study was aimed to investigate the effect of microwave-assisted extraction on Schizandra fruit extract dried by two different treatments: freeze-drying and hot air-drying. Two extraction parameters were measured in particular: total polyphenol content and antioxidant activity. Both values were found to increase as the microwave power increased, for both drying processes. However, the extract from the freeze-dried sample exhibited higher antioxidant activity than that from the hot air-dried samples. Additionally, the total polyphenol content and antioxidant activity of the extract from the freeze-dried samples increased with the extraction time, whereas they decreased with the extraction time in the case of the hot air-dried sample. Solvent concentration was also found to have a significant effect on total polyphenol content and antioxidant activity; the highest values for both properties were achieved at 50 and 70% ethanol concentrations, respectively. In summary, a higher total polyphenol content and antioxidant activity were observed for Schizandra fruit extracted by freeze-drying than that by hot air-drying.