• Proceedings of the PSK Conference
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• 2003.10b
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• pp.180.3-180.3
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• 2003

This study was carried out to examine stability of biological products(BCG vaccine), freeze-dried BCG vaccine for percutaneous use and for interdermal use.1. pH tests of freeze-dried BCG vaccine for percutaneous use and for interdermal use vaccine was suited to basic range with variable temperature. freeze-dried BCG vaccine for percutaneous use was resulted with 6.2-6.7 and for interdermal use was resulted with 6.2-6.7.2. Bacterial concentration test of freeze-dried BCG vaccine for percutaneous use and for interdermal use vaccine was suited to basic range with variable temperature. (omitted)

• Food Science and Preservation
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• v.20 no.1
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• pp.62-68
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• 2013

A fine granule was prepared using freeze-dried royal jelly. For its preparation, which depended on operational parameters like its glucose-to-total sugar content ratio ($X_1$,0-100%), ethanol concentration ($X_2$,75-95%) and sprayed ethanol solution content ($X_3$,8-12%) using freeze-dried royal jelly, the response surface methodology was used to monitor the optimum conditions for the yield, the fragmentation rate with shaking, and the organoleptic properties. The maximum yield was 89.99% with a glucose-to-total sugar content ratio of 59.30%, an ethanol concentration of 88.64%, and a sprayed ethanol solution content of 11.83%. The minimum fragmentation rate by shaking was 0.82% at the glucose-to-total-sugar content ratio of 22.35%, the ethanol concentration of 77.21%, and the sprayed ethanol solution content of 10.59%. The sensory score for the overall palatability of the organoleptic properties was 7.45 at the glucose-to-total-sugar content ratio of 31.81%, the ethanol concentration of 93.96%, and the sprayed ethanol solution content of 10.51%.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.395-400
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• 2001

The objectives of this study are to establish efficient pretreatment concentration and rehydration process for the production of the high quality of freeze-dried Mook, a traditional gel food in Korea, as an instant food. Effect of immersion in sucrose solution as pretreatment before freeze-drying on the rehydration efficiency and quality characteristics was studied. The rehydration efficiency of non-treated Mook was the highest. The rehydration efficiency increased as the concentration of sucrose increased. The texture of rehydrated Mook treated in sucrose solution was decreased with increase in rehydration temperature. The Mook treated at 60% sucrose solution was somewhat similar to the market selling Mook in the quality and the treatment prevented color and texture degradation.

• 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.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.324-329
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• 2012

The evaluated physicochemical and sensory properties of freeze-dried Shingo pears(Pyus pyritolia Niitaka), cultivated at Cheonan city, prepared using different sugar concentration of blanching solution we evaluated. Sliced Shingo pears(5 mm and 7 mm thickness) were blanched in sugar solution(0, 3, 5, 7, 10%) and freeze-dried to make dried fruits snack. The firmness of the pear snack sliced in 7 mm portions was greater than the pear snacks sliced in 5mm pieces. However in sensory evaluation, pear snacks sliced in 5 mm portions showed higher scores. pH and titratable acidity showed no significant difference in the blanching process. Concentration of total phenollic compound in fresh pear was 3.7 mg% but freeze-dried pear snacks showed higher values at 15 mg%. Sensory evaluation tests showed that the scores for texture decreased as the thickness of the snack and sugar concentration of blanching solution increased; however the score increased(p<0.05). Color intensity and overall acceptability scores were highest in pear snacks sliced in 7 mm pieces and blanched with 7% sugar solution.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.192-199
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• 2000

Lactic acid bacteria (LAB) fermented food was prepared from milk or egg white powder (EWP) and added with five kinds of freeze drying protectant (FDP). Effects of FDP on growth and acid production of LAB were investigated. Effects of FDP on organoleptic properties of LAB fermented food were also studied. (1) Some of FDPs showed protective effect against damage to Lactobacillus acidophilus in LAB fermented food during freeze drying, while FDP did not show any protective effect against damage to L. acidophilus during freezing. This protective effect differed with substrate and concentration of FDP (2) Optimum concentration of Tween 80 and ascorbate added to milk sample was 0.2 % (W/V) and 1 %(W/V), respectively. Optimum concentration of raffinose and ascorbate added to EWP sample was 3 %(W/V) and 1 %(W/V), respectively (3) Among FDPs added to L. casei fermented food, raffinose and ascorbate added to EWP sample showed FDP effect. Among FDPs added to L. delbrueckii fermented food, raffinose added to EWP sample showed FDP effect. (4) Samples added with MSG showed MSG taste. Milk sample added with ascorbate showed slightly more acid taste than reference sample, while taste of EWP sample added with ascobate did not differ with reference sample. Tween 80 added to milk sample or EWP sample improved texture of LAB fermented food.

• Proceedings of the KIEE Conference
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• 1992.07b
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• pp.803-805
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• 1992

The InP single crystals were grown by Modified Synthesis Solute Diffusion (SSD) method and its properties were investigated. The crystal growth rate and lattice constant $a_{\circ}$ of the grown crystals were 1.8mm/day, 5.867${\AA}$ respectively. Etch pits density along growth direction of crystal had nearly uniformity' about (2-6)x10 $cm^{-2}$ from first freeze part to last freeze part. The carrier concentration, mobility and resistivity varied from 6.25 x $10^{15}cm^{-3}$, 4218 $cm^{2}$/V sec and 1.38 x $10^{-1}{\Omega}^{-cm}$ at the first freeze part to 8.8x$10^{-3}cm^{-3}$, 4012 $cm^{2}$/V.sec and 1.43 X $10^{-1}{\Omega}^{-cm}$ at the last freeze part. In the photoluminescence at 10K, the radiation transitions were observed by the near band edge recombination, D-A pair recombination and its phonon replica in the undoped InP.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.13-16
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• 1989

Attempts were made to fix acetaldehyde on base materials, which were selected from carbohydrates, by freeze drying. More acetaldehyde was fixed, in general, on combined base materials than single base materials, and mannitol+lactose were the best among the combined base materials tested. But the combination of mannitol and maltodextrin appeared to be more economical for the mass production. Loss of acetaldehyde during freeze drying was decreased as the concentration of the combined base material was increased, and it reached minimum at 40% of the base material. As dryer chamber pressure was reduced, loss of acetaldehyde during drying was decreased.

• Journal of Navigation and Port Research
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• v.37 no.2
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• pp.129-135
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• 2013

Recently, waste water treatment system is developed in small and middle size to get more economic advantage. Freeze concentration system has high thermodynamic efficiency and low energy consumption, can re-use purified water and cold energy obtained from ice. This study was experimentally performed to investigate pollution containment in frozen layer by cooling wall temperature, air-bubble flow methods, initial ice-lining thickness of frozen layer in NaCl aqueous solution and the representative heavy metals, Pb and Cr aqueous solution. As the result, a decrease in the cooling wall temperature bring a higher growth rate of ice front and the more solute was involved in frozen layer. The method to inject directly air-bubble into ice-liquid interface through ring shape nozzle gave high purity of ice compared to indirect method. Ice lining in 5mm thickness resulted in frozen layer with higher purity than 1mm thickness.

• Proceedings of the Korean Society of Marine Engineers Conference
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• 2006.06a
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• pp.51-52
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• 2006

This study was progressed on the freezing behavior of waste water in relation to freeze concentration method useful to waste water treatment system of small and middle size and which can re-use purified water. The object of this experiment is comparing a pollutant contain of the frozen layer and of an aqueous solution by cooling wall temperature, a flow field effect and a initial thickness of frozen layer.