• Korean journal of food and cookery science
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• v.27 no.1
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• pp.75-84
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• 2011

The aim of this study was to develop a convenient brown sauce product with long shelf life that has similar taste and quality characteristics with sauce used in restaurants. Response surface analysis was carried out to optimize brown sauce. Extracted brown sauce powder was subjected to hot air drying, infrared drying, freeze drying, and spray drying to determine the appropriate drying method for brown sauce manufacturing. The optimum extraction conditions were set by superimposing and reading each reaction surface that satisfied all of the sensory characteristics such as color, smell, taste, concentration, and overall preference level in order to set the optimum conditions for brown sauce production. The optimum extraction conditions for brown sauce were determined to be heating time 30 min, gelatin addition quantity 9.00%, and tomato paste addition quantity 11.25%. Reliability test showed a similar value to the predicted scope when compared to the experimental value obtained under the same conditions as the predicted value according to RSM (response surface methodology), enabling verification of the derived regression formula. Product powder of ideal brown sauce by heating, infrared radiation, freezing, and spray drying and investigate result for functional tests of color, flavor, taste, viscosity, overall acceptability and show highly acceptability on powder by infrared rays and freeze-drying methods. Especially, infrared radiation method resulted in favorable color and flavor values while freeze-drying method produced good taste and viscosity values and high overall acceptability. Therefore, infrared radiation drying method and freeze-drying method to product powder.

• Food Science of Animal Resources
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• v.43 no.5
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• pp.840-858
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• 2023

This study was designed to compare the quality changes in mackerel fillets stored under different conditions by using hyperspectral imaging (HSI) techniques. Fillets packaged in vacuum were stored for six days under five different conditions: refrigerated at 4℃ (R group); iced at 5±3℃ (I group); kept at an ambient of 17±2℃ (A group); frozen at -18℃ for 24 h and thawed in a refrigerator at 4℃ for 5 h on the sampling day (FTR group); FTR thawed in tap water instead of thawing in a refrigerator (FTW group). The FTR group had the lowest total bacterial count, drip loss, 2-thiobarbituric acid reactive substances, volatile basic nitrogen, and texture profile analysis values among groups during the entire storage period (p<0.05). Scanning electron microscopy revealed that the FTR group had less damage, while the other groups had shrunken muscle tissues. HIS integrated with the partial least squares model yielded reliable and efficient results, with high R²_cv values, for several quality parameters of the mackerel fillets. Overall, the FTR group, involving freezing and thawing in a refrigerator, appears to be the most favorable option for maintaining the quality of mackerel fillets, which could be practically implemented in the industry. HSI is a suitable and effective technique for determining the quality of mackerel fillets stored under different conditions.

• Journal of the Korea Concrete Institute
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• v.15 no.4
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• pp.541-548
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• 2003

This study is to investigate the temperature curve 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 reducing 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 evaluation in-place concrete strength.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.691-697
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• 2013

This study determines the processing suitability of pumpkin powder by assessing, the physicochemical properties of pumpkin powder subjected to different treatments: steaming, freezing and roasting. Pumpkin powder containing 13.61-16.05% moisture, 39.40-9.53% protein, 1.35-1.43% lipid, 0.26-0.50% ash, 5.01-5.65% yield, and 9.40-10.50 mg% sugar was used. In terms of color values, the L-value of control, a-value of the steamed sample, and b-value of the roasted sample waere the highest. The steamed sampled had the highest DPPH radical-scavenging activity. Reduction in sugar concentration varied significantly by treatments conditions (p < 0.05). Carotenoid concentration was the highest in control (19.75 mg%), followed by steamed sample (17.91 mg%), frozen sample (15.17 mg%), and the roasted sample (14.04 mg%). On the basis of these results, steamed pumpkin powder was identified as the most suited for instant processing.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.249-255
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• 2006

The optimum culture conditions for the ice nucleating activity and the cell growth of Xanthomonas translucens KCTC 2751 were investigated. The optimum initial pH and temperature for the cell growth and the ice nucleating activity were 6.5 and $25^{\circ}C$, respectively. The optimum culture medium for the ice nucleating activity was composed of 1.0% maltose, 1.4% yeast extract, 0.8% digested of gelatin, and 0.03% KCI in distilled water. Freezing operations carried out on distilled water showed that the degrees of supercooling were $-7.90^{\circ}C$ without ice nucleators, $-1.56^{\circ}C$ with silver iodide as a commercial ice nucleator, and $-1.36^{\circ}C$ when Xanthomonas translucens KCTC 2751 were added. During progressive freeze-concentration assays, the addition of Xanthomonas translucens KCTC 2751 led to lower saccharose concentrations in the crystals, while the cells led to higher saccharose concetrations in the concentrated phase.

• Journal of the Korea Institute of Building Construction
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• v.16 no.6
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• pp.595-601
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• 2016

The insulation performance of the insulation currently used in building structures is reflected only during design based on initial performance and the reduction in heat insulation performance due to the degradation of long-term durability is not reflected. This study reviewed the degradation of heat insulation performance due to the durability degradation of insulating materials through the accelerated durability test. The study findings showed that the foamed polystyrene insulation bead method did not show performance degradation due to aging in the standard environmental condition and laboratory accelerated test condition but the performance is degraded in the freeze-thaw test condition. On the other hand, in the case of the extrusion method, the degradation of the heat insulation performance was less in the freeze-thaw test condition, but the rapid performance degradation was caused by the release of the internal gas at the beginning of aging. In addition, the hard polyurethane foam insulation showed better initial insulation performance than other insulation materials, but the performance was found to be degraded somewhat under laboratory accelerated test conditions and freeze-thaw test conditions.

• Journal of ILASS-Korea
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• v.14 no.4
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• pp.147-152
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• 2009

Since a liquid-phase LPG injection system allows accurate control of fuel injection and increase in volumetric efficiency, it has advantages in achieving higher engine power and lower emissions compared to the mixer type LPG supplying system. However, this system also leads to an unexpected event called icing phenomenon which occurs when moisture in the air near the injector freezes and becomes frost around the nozzle hole due to extraction of heat from surrounding caused by instant fuel vaporization. As a result, it becomes difficult to control air/fuel ratio in engine operation, inducing exacerbation of engine performance and HC emission. One effort to mitigate icing phenomenon is to attach anti-icing injection tip in the end of nozzle. Therefore, in this study, the effect of engine operation parameters as well as surrounding conditions on icing phenomenon was investigated in a bench test rig with commercially-used anti-icing injection tips. The test results show that considerable ice was deposited on the surface near the nozzle hole of the anti-icing tip in low rpm and low load operating conditions in ambient air condition. This is because acceleration of detachment of deposited ice from the tip surface was induced in high load, high rpm conditions, resulting in decrease in frost accumulation. The results of the bench testing also demonstrate that little or no ice was formed at surrounding temperature below a freezing point since the absolute amount of moisture contained in the intake air is too small in such a low temperature.

• Microbiology and Biotechnology Letters
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• v.49 no.2
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• pp.157-166
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• 2021

The probiotic market is constantly continuing to grow, concomitantly with a widening in the range and diversity of probiotic products. Probiotics are defined as live microorganisms that provide a benefit to the host when consumed at a proper dose; the viability of a probiotic is therefore of crucial importance for its efficacy. Many products undergo lyophilization for maintaining their shelf-life. Unfortunately, this procedure may damage the integrity of the cells due to stress conditions during both the freezing and (vacuum-) drying process, thereby impacting their functionality. We propose a lysine-based mixture for rehydration of freeze-dried probiotics for improving their viability during in vitro simulated gastric and duodenum stress conditions. Measurement of the zeta potential served as an indicator of cell integrity and efficacy of this mixture, while functionality was estimated by adhesion to a human enterocyte-like Caco-2 cell-line. The freeze-dried bacteria exhibited a significantly different zeta potential compared to fresh cultures; however, this condition could be restored by rehydration with the lysine mixture. Recovery of the surface charge was found to influence adhesion ability to the Caco-2 cell-line. The optimum lysine concentration of the formulation, designated "Zeta-bio", was found to be 0.03 M for improving the viability of Lactiplantibacillus plantarum Lp-115 by up to 13.86% and a 7-strain mixture (400B) to 41.99% compared to the control rehydrated with distilled water. In addition, the lysine Zeta-bio formulation notably increased the adherence ability of lyophilized Lp-115 to the Caco-2 cell-line after subjected to the in vitro stress conditions of the simulated gastrointestinal tract passage.

• Journal of Korean Society of Forest Science
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• v.51 no.1
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• pp.22-35
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• 1981

This study was designed to know difference in degree of dehardening and rehardening respectively by artificial high and low temperature treatments among different clonal seedlings and seedlings from different seed sources of Cryptomeria japonica which have been grown under the cold areas in Japan and Korea. High temperature treatment was done with 15 to $20^{\circ}C$ under 100% relative humidity for one to nine days and low temperature treatment was carried with $-7^{\circ}C$ for one to three days. Occasionaly, high temperature treatment was combined and followed by low temperature treatment. The ability of stem section to delay dehardening by high temperature treatment and/or to hasten rehardening by low temperature treatment was used as an indicator of adaptability under extreme temperature fluctuation in nature. Clones and seedlings from different seed sources which showed greater freezing resistance than others after artificial high and/or low temperature treatments were selected over two to three time periods: early winter, mid winter and early spring in 1977 to 1980. These were Seoul #7, and #9, Namboo #3, and #4, Sung-Kang #11, Chung-Sam #8 and Huek-Suk #9. These selected seedlings might have survival advantage to withstand early and late frost damage, especially the critical frost damage of the basal stem, since it was known to be induced by lowering freezing resistance of the basal part when exposed to the high temperature near the ground during the day. Large variation in freezing resistance and degree of dehardening and rehardening was found among clonal or seed sources and among individuals within a seed source, but was not related to the difference in climatic conditions where the parent trees was selected. These indicated the possibility of future breeding work for more cold resistant family of Cryptomeria japonica.

• The Journal of Engineering Geology
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• v.25 no.1
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• pp.93-102
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• 2015

The characteristics of frozen soils are one of most important factors for foundation design in cold region. The objective of this study is to evaluate the shear strength and stiffness of frozen soils according to the confining conditions during the freezing and shearing phase. A direct shear box is constructed for the frozen specimens and bender elements are mounted on the wall of the shear box to measure shear wave velocities. Specimens are prepared by mixing sand and silt with a silt fraction of 30% in weight and the degree of saturation of 10%, giving a relative density of 60% for all tests. The temperature of the specimens in the freezer is allowed to fall below -5℃, and then direct shear tests are performed. A series of vertical stresses are applied during the freezing and shearing phase. Shear stress, vertical displacement, and shear wave along the horizontal displacement are measured. Experimental results show that in all the tests, shear strength increases with increasing vertical stress applied during the freezing and shearing phases. The magnitude of the increase in shear strength with increasing vertical stress during shearing under fixed vertical stress in the frozen state is smaller than the magnitude of the increase in vertical stress during freezing and shearing. In addition, the change in shear wave velocities varies with the position of the bender elements. In the case of shear waves passing through the shear plane, the shear wave velocities decrease with increasing horizontal displacement. This study provides an evaluation of the properties of shear strength and stiffness of frozen soils under varied confining condition.