• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.426-431
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• 2011

In this study, we set an optimum blanching condition as a pretreatment condition to freeze welsh onion (Allium fistulosum L.) for the purpose of preserving the cooking material for long-term usage. With higher blanching temperature and longer processing time, the Hunter color values and the hardness of welsh onion tended to decrease, which confirmed softening of the tissue. Compared to before blanching, total bacterial counts decreased to near 2 log scale, whereas coliforms were not detected or decreased to a 1-2 log scale. Blanching by heating at 100$^{\circ}C$ for 5 min decreased peroxidase inactivity to more than 94%, whereas only 47% of the inactivity was achieved at 80$^{\circ}C$ for 1 min. The sensory evaluation for the blanched and defrosted welsh onion showed that the group blanched at 80$^{\circ}C$ for 1 min was preferred significantly (p<0.05).

• Journal of the Korean GEO-environmental Society
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• v.17 no.12
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• pp.35-43
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• 2016

With the development of construction technology, constructions of dam and levee (dike) as well as the environmental problems are becoming issues. Recently, many countries have tried to develop and used CSG (Cemented Sand and Gravel), which needs fewer requirements than others in aggregates, constructability and ground condition during the dam construction. Mixing up with small amount of cement, CSG is able to increase the strength and proceed accelerated construction without artificial gradation adjustment of riverbed aggregate and crushed rock on construction site. Thus, CSG can minimize environmental damage resulted from quarries mining and reduce cost of construction. Unlike heat of hydration condition that regular concrete usually met, CSG exposes to repeated dry-wet and freezing and thawing environment. Thus, consider the importance of structure of dam or levee, intensive study on the durability of CSG is needed. In this study, freezing and thawing experiment was carried out to evaluate the durability of CSG. In results, the durability factor of CSG is 30~40 or >40 when the amount of cement is $0.4{\sim}0.6kN/m^3$ or $0.8{\sim}1.0kN/m^3$, respectively. The unconfined compressive strength is reduced to 30~50% or 40~70% when the amount of cement is $0.4{\sim}0.6kN/m^3$ or $0.8{\sim}1.0kN/m^3$, respectively. Taken together, the strength and durability of CSG is reliable when the amount of cement is over $0.8kN/m^3$.

• Food Science and Preservation
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• v.15 no.1
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• pp.9-14
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• 2008

This study compared microbial load, texturre, histological properties, and sensory characteristics of gamma-irradiated (20 kGy) Kimchi and freeze-dried Kimchi under condition; of long-tenn storage. immediately after irradiation, no aerobic bacteria were detected, but microbial load of freeze-dried Kimchi decreased by only 1 log cycle in comparision with the nonirradiated control sample. The firmness of irradiated Kimchi was significantly higher than that of rehydrated freeze-dried Kimchi (p<0.05). Scanning electron microscopy showed collapse of the microstructure in epidermis tissues of rehydrated Kimchi. 'The sensory scores for color, texture, and taste of irradiated Kimchi were higher than those for rehydrated freeze-dried Kimchi.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.757-762
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• 2005

Characteristics of cereals prepared by extrusion-cooking and freeze-drying were compared. Parameters used were water solubility index (WSI), water absorption index (WAI), paste viscosity, and sterilization. Variables for extrusion process were barrel temperature at die section (70, 90, and $110^{\circ}C$) and moisture content (25 and 30%). WAI and WSI of extruded cereals were higher, whereas trough, breakdown, and final viscosity were lower than those of raw and freeze-dried cereals. Plate counting revealed no microbes in extruded cereals, whereas microbe colony was observed in freeze-dried cereals. Extrusion-cooking at low temperature resulted in better sterilization of microbes than freeze-drying for preparation of instant cereal drinks.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.55-64
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• 2014

This study was performed to determine the effects of drying methods on the quality and physiological activities of blueberry. Blueberries(Vaccinium ashei) were dried by hot-air ($60^{\circ}C$), cyclic low pressure ($50^{\circ}C$), and freeze drying methods. They contained high properties of carbohydrates(68.48~80.00%), crude protein(1.63~5.41%), crude fat(0.58~1.25%), and ash(0.71~1.11%) regardless of the drying methods. There were no differences in pH according to the drying methods. Browning index increased as the drying temperature increased. The L, a values of the freeze-dried sample were higher than those of the other dried samples, whereas the b value of the cyclic low pressure dried sample was higher than that of the other samples. The free sugar contents of the hot-air sample were higher than those of the other samples. Vitamin C content of the freeze dried sample was higher than that of either the hot-air or cyclic low pressure dried sample. The contents of total polyphenols and anthocyanins were higher in the freeze dried sample. The DPPH radical scavenging activity of freeze drying sample was higher than that of either the hot-air or cyclic low pressure dried sample. The result indicated that there were no differences in product quality depending on the freeze-drying and cyclic low pressure drying methods.

• Food Science and Preservation
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• v.22 no.6
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• pp.915-919
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• 2015

This study was performed in order to provide basic data for predicting the usefulness of Jicama (Pachyrhizus erosus) as a food raw material. The changes in the physicochemical properties of freeze-dried and hot air-dried Jicama were investigated and analyzed. The moisture content of raw Jicama was 81.84%. The crude protein, crude fat, crude ash and carbohydrate content of hot air-dried Jicama powder were 2.85, 0.79, 7.93 and 88.44%, while those of freeze-dried Jicama powder were 3.93, 0.83, 7.92 and 87.32%, respectively on dry basis. Regarding the color values, the lightness of freeze-dried Jicama (92.86) was higher than that of the hot air-dried Jicama (88.01), whereas the redness (-0.67) and yellowness (3.21) of freeze-dried Jicama were lower than those of the hot air-dried Jicama (0.43) and (11.96), respectively. The brown index was lower in the freeze-dried Jicama (0.029) than in hot air-dried Jicama (0.107). The total sugar content showed no significant differences between freeze (46.49 mg/g) and hot air-dried Jicama (45.11 mg/g). Finally, the amylose content was higher in freeze-dried Jicama (5.66%) than in hot air-dried Jicama (6.63%).

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2013.05a
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• pp.166-166
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• 2013

유체 플라즈마 공정은 금속 나노입자를 제조하는데 있어서 혁신적이고 친환경적인 공정 방법의 하나이다. 본 연구에서는 유체 플라즈마 공정을 통해 젤라틴 기지재 내에 은 나노입자를 합성하였고, 합성 된 용액은 동결건조를 통해 3D scaffold 형태의 생체복합체로 제조하였다. 이렇게 제조된 생체복합체의 물리적 특성 및 생물학적 특성 평가를 통해 생체복합체의 효율성과 항균 효과가 뛰어남을 확인하였다.

• Journal of the Korean Geotechnical Society
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• v.28 no.3
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• pp.5-14
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• 2012

In the current design codes for anti-freezing layer, the thickness of anti-freezing layer is calculated by freezing depth against the temperature condition. Therefore, they have a tendency of over-design and uniform thickness without the considerations of thermal stability, bearing capacity and frost susceptibility of materials. So, it is essential for studying the appropriateness and bearing capacity of road foundation materials as well as their seasonal and mechanical properties to take an appropriate and reasonable design of the road structure system. In this paper, the freezing and bearing capacity characteristics of typical road foundation materials were evaluated in the large scale laboratory test. LFWD (light falling weight deflectometer) was used to determine the change of elastic modulus ($E_{LFWD}$) caused by to the frost heave and thaw. Furthermore, the influence of crushed natural aggregate on the freezing of the subgrade soil was studied to verify the function and effectiveness of the anti-freezing layer.

• Journal of the Korean GEO-environmental Society
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• v.15 no.8
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• pp.31-37
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• 2014

In this study, mechanical properties of Very-Rapid Hardening Polymer (VRHP) mortar were investigated. To do it, 75 VRHP mortar specimens were tested by the compressive test, bending test, bonding test, freezing and thawing test, length variation test, and water absorption test. From the test results, it was confirmed that the bond strength of VRHP was higher than that of normal concrete by 50 %, and the resistance of freezing and thawing of VRHP was more excellent than normal concrete. In addition, length variation ratio and water absorption ratio of VRHP were smaller than those of normal concrete by 20 %. Therefore, It should be mentioned that VRHP can be successfully used as the material for repairing the crack of concrete structure.

• Journal of the Korean Geosynthetics Society
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• v.11 no.3
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• pp.27-35
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• 2012

In this paper, the frost heaving and thawing characteristics of flexible pavement structure were evaluated in the large scale freezer which have a specification of temperature range $-20^{\circ}C{\sim}10^{\circ}C$ and $3.2m(L){\times}3.2m(B){\times}2.4m(H)$ in size. The insulated steel box with the size of $0.9m(L){\times}0.9m(B){\times}0.9m(H)$ was used to simulate actual pavement road structure. The variation of temperature, frost heave amount and frost heave pressure were measured through the instrument of TDS-602 data logger. LFWD (light falling weight deflectometer) was used to determine the change of deflection due to the frost heaving and thawing. Furthermore, the influence of aggregate layer to the freezing of the subgrade soil was studied to verify the function and effectiveness of the anti-freezing layer.