• YAKHAK HOEJI
• /
• v.43 no.6
• /
• pp.793-797
• /
• 1999

Salmonella typhi Ty21a is an attenuated strain of S. typhimurium and used for oral typhoid vaccine. In an attempt to increase the stability of Ty21a manufacturing typhoid vaccine, we studied about the stability of freeze-dried Th21a including additives at various temperature conditions. In order to investigate the freeze-drying rate of Ty21a according to various absorbance, we lyophilized Ty21a by using 8% sucrose as a stabilizer. The optimal freeze-drying rate of Ty21a was appeared when OD (optical density) value of the growth was between 2.5 and 3.0. To investigate the stability of Ty21a at various temperature, the viability was measured after storaging the freeze-dried Ty21a at the room temperature, cold and freezing condition for 1 week. The viability of Ty21a in cold and freezing storage condition was 5 times more stable than in room temperature. To search the most stable additives for the freeze-dried Ty21a, the viability of Ty21a including additives at the various storage condition was estimated. Mannitol and loctose were the most stable additives. Theses results suggest that the OD value of Ty21a growth, low temperature, mannitol and lactose are important factors for the optimal freeze-drying rate, the stable storage and the most stable additives, respectively.

• Journal of the Korea Institute of Building Construction
• /
• v.3 no.4
• /
• pp.87-94
• /
• 2003

This study is to investigate the temperature hysteresis and development of compressive strength due to the curing conditions and to evaluate the optimum curing condition of test specimens showing the same development of strength to that of real structures in cold weather. The results of temperature curve with curing conditions in mock-up tests showed the trend of decrease plain concrete with insulation form, plain concrete with heating, concrete with accelerator for freeze protection, and control concrete in turn. The strength development of plain concrete of inside and outside of shelter showed the very slow strength gains due to early freezing, but that of concrete with accelerator for freeze protection showed the gradual increase of strength with time. From this, it is clear that accelerator for freeze protection has the effects of refusing the freezing temperature and accelerating the hardening under low temperature. Strength test results of small specimens embedded in members and located in insulation boxes at the site are similar to that of cores drilled from the members at the same ages, thus it is clear that these curing methods are effective for evaluating in-place concrete strength

• Food Science of Animal Resources
• /
• v.39 no.6
• /
• pp.1008-1014
• /
• 2019

This study investigated the effects of pressure-mediated protein changes on the ice nucleation temperature of pork loins. To variate chemical state of meat proteins, pork loin was pressurized at varying pressure levels (100-500 MPa) for 3 min, and moisture content, expressible moisture (EM) and differential scanning calorimetry (DSC) were analyzed. Although, all treatments showed similar moisture content, EM and degree of protein unfolding of pork loin showed different features as of 300 MPa. At moderate pressure treatments (100-200 MPa), all protein fractions were detected in DSC experiments, and pork loin had lower EM than control (p<0.05). Meanwhile, myosin and actin of pork loin treated at greater than 300 MPa were completely unfolded, and the treatments showed high EM compared to control (p<0.05). Unfolding of meat proteins was a factor suppressing ice nucleation, and the ice nucleation temperature tended to decrease with increasing applied pressure level. The ice nucleation characteristics of pressurized pork loin exhibited a potential application in freezing storage of pressurized meat with less tissue damage comparing to freeze fresh meat, and further exploration regarding the quality change after freezing of fresh and pressurized meat was warranted.

• Food Science of Animal Resources
• /
• v.33 no.6
• /
• pp.763-771
• /
• 2013

This study was carried out to investigate the effects of various temperatures of electro-magnetic resonance and air blast freezing methods on the physicochemical quality of meat. Beef (loin and round), pork (belly and ham) and chicken (breast and leg) were purchased at a commercial market, and the meat was frozen using three methods: air blast freezing ($-20^{\circ}C$ and $-45^{\circ}C$) and electro-magnetic resonance quick freezing. Changes in the physicochemical properties of meat were analyzed by drip loss, cooking loss, water holding capacity (WHC) and proximate compositions. In comparison, regardless of the animal species and cuts of meat, electro-magnetic resonance quick freezing (2 h) resulted in a completely frozen product in a much shorter time than $-20^{\circ}C$ and $-45^{\circ}C$ air blast freezing (24 h and 8 h, respectively). Drip loss of loin which had underwent electro-magnetic resonance quick freezing were significantly (p<0.05) lower than those of the other two treatments, but cooking loss and water holding capacity were the highest at 43.7% and 60.7%, respectively (p<0.05). Characteristics such as crude protein, crude fat and moisture compositions showed significant differences, depending on the cuts and freezing methods (p<0.05). The fat composition of electro-magnetic resonance quick frozen loin and round were significantly low (p<0.05). However, moisture content was the highest compared to other freezing methods, as 67.1% and 71.9%, respectively (p<0.05). Electro-magnetic resonance quick freezing was an appropriate way to reduce the deterioration of meat quality due to freezing, and the drip loss was least for the part with low moisture, low protein, and high fat.

• Proceedings of the Korea Concrete Institute Conference
• /
• 2001.05a
• /
• pp.967-972
• /
• 2001

In this study, the characteristics of freezing and thawing resistance, the compressive strength, and the change in height of cement mortar according to steam curing methods has been studied. To this end, the major test variables include the period of the early curing, curing temperature and the later curing. The strength test as well as volume variousness have been conducted to explore the characteristics of thawing and thawing resistance on the curing methods. The experimental results in the present study can be efficiently used to improve the characteristics of freezing and thawing resistance for concrete products carrying steam curing.

• Journal of Power System Engineering
• /
• v.13 no.4
• /
• pp.5-10
• /
• 2009

Urea-SCR system, the selective catalytic reduction using urea as reducing agent, is a powerful technique to reduce nitrogen oxides(NOx) emitted from diesel engines. However, a tank of urea(32.5 wt%)-water solution can be frozen in low ambient temperature levels of below $-11^{\circ}C$. The purpose of this study is to understand freezing and melting phenomena of the urea-water solution, and its can be applied to get the urea-water solution from frozen it within 5 minutes after cold start. Factors considered were the type of heater and the urea tank shape. From the results, it was found that melting volume of cartridge heater B during 5 minutes of heating period was 83ml when supplying electric power of 150W. Horizontal heater B, which was put in the narrow bottom space of the tank T1, had fast melting characteristics.

• Journal of The Korean Society of Agricultural Engineers
• /
• v.54 no.1
• /
• pp.83-91
• /
• 2012

In this study, the compressive strength characteristics of lime-cement-soil mixtures, composed of lime, soil, and a small amount of cement, were investigated by performing the unconfined compression tests, the freezing and thawing tests, the wetting and drying tests and the permeability tests. The specimens were made by mixing soils with cement and lime. The cement contents were 0, 6, 8 and 10 %, and the lime contents were 2, 4, 5, 10, 15 and 20 % in weight. Each specimen was cured at constant temperature in a humidity room for 3, 7 and 28 days. The compressive strength characteristics of the lime-cement-soil mixtures were then investigated using the unconfined compression tests, freezing and thawing tests and the wetting and drying tests. Based on the test results, a discussion was made on the applicability of the lime-cement-soil mixtures as a construction material.

• Proceedings of the Korea Concrete Institute Conference
• /
• 2003.11a
• /
• pp.527-532
• /
• 2003

When fresh concrete is exposed to sufficiently low temperature, the free water in the concrete is cooled below its freezing point and transforms into ice, which causes decrease in compressive strength of concrete. Of the many influencing factors on the loss of compressive strength, the age of concrete at the beginning of freezing, water-cement ratio, and cement-type are significantly important. The objective of this study is to examine how the these factors affect the compressive strength of concrete frozen at early ages. The results from the tests showed that as age at the beginning of freezing is delayed and water-cement ratio is low, the loss of compressive strength decreases. In addition, concrete made with high-early-strength cement is less susceptible to frost damage than concrete made with ordinary portland cement.

• Proceedings of the KSME Conference
• /
• 2000.04b
• /
• pp.51-56
• /
• 2000

The Finite Element Solutions Is reported on solid-liquid phase change in porous media with natural convection including freezing. The model is based on volume averaged transport equations, while phase change is assumed to occur over a small temperature range. The FEM (Finite Element Method) algorithm used in this study is 3-step time-splitting method which requires much less execution time and computer storage the velocity-pressure integrated method and the penalty method. And the explicit Lax-Wendroff scheme is applied to nonlinear convective term in the energy equation. For natural convection including melting and solidification the numerical results show reasonable agreement with FDM (Finite Difference Method) results.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.2
• /
• pp.253-260
• /
• 2005

This study was conducted to investigate performance of methods for cooking and thawing frozen cooked rice to retard retro-gradation of cooked rice. For this research, That was executed rice's physicochemical and sensory characteristics test through the way of boiling rice or thawing, and found out best way for retro-gradation and taste. This study showed the rice cooked by pressure rice pot has less dehydration during freezing and thawing, and thawed rice by micro wave has less dehydration. Repetition of freezing and thawing resulted increasing of hardness and chewiness, and decreasing of adhesiveness and cohesiveness. The rice cooked by convotherm oven or pressure rice pot has less increased hardness while freezing and thawing. Adhesiveness was superior when rice was cooked by pressure rice pot. The rice thawed by microwave had more hardness than thawed in room temperature.