• Food Science and Preservation
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• v.16 no.6
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• pp.861-868
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• 2009

We investigated the use of mashed red pepper in the manufacture of kimchi using various freezing point depression agents (glucose, pectin, ascorbic acid or NaCl). In sensory evaluation results, overall acceptance seemed to be highly related to NaCl content. Kimchi was prepared using mashed red pepper with different levels of NaCl (3, 5, and 10% w/w), and quality characteristics were investigated during storage at $10^{\circ}C$. Salt concentrations of kimchi prepared with addition of 3, 5, or 10% NaCl, and control kimchi, were 2.28, 2.47, 3.10 and 1.92%, respectively. pH values varied significantly among treatments but acidity levels did not differ significantly except during the early stages of production. With increasing NaCl addition, the acidity of kimchi was lower than that of control samples during later fermentation periods. At day 20, the reducing sugar level in control kimchi had decreased by 70% whereas NaCl treatment caused decreases of 45 - 55%. The vitamin C contents of kimchi prepared with addition of NaCl (125.88-145.23 mg/100 g) were higher than that of control (37.22 mg/100 g). In sensory evaluation tests, appearance and texture did not differ significantly with treatment or fermentation period. When taste and overall acceptance were scored, kimchi prepared with the addition of 3% NaCl attained the highest marks throughout the entire fermentation period.

• International Journal of Highway Engineering
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• v.9 no.2 s.32
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• pp.101-114
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• 2007

Dowel bars in the jointed concrete pavement are used to both provide load transfer across pavements joints and prevent the joint faulting leading to longer service life. On the contrary, the misplacement of dowel bar can provide negative results including the joint freezing(locking) that may cause the joint spatting and unexpected mid-slab cracking. The dowel bar can be placed using the assembly or dowel bar inserter (DBI) during the concrete pavement construction. In the domestic practice of the concrete pavement construction, the dowel bar is placed using the assembly method. This study primarily focuses on the comparison of these two dowel placement methods using the field data from the KHC test road in which both dowel placement methods have been applied to a certain length of the concrete pavement. The field data regarding the alignment of the dowel bars placed by both methods was collected using MIT-SCAN2, a nondestructive measuring equipment, and processed to compute Joint Score and Running Ave. Joint Score which are used as indicators of the dowel bar performance. The comparison of the methods for the dowel bar placement using these indicators shows that the DBI method provided much better alignment of the dowel bars reducing the risk of joint freezing than the assembly method. In order to improve the quality of the dowel bar placement using the assembly method, the current weak points of the assembly method including the fabrication, storage, and installation of dowel bar assembly were investigated and the solution was suggested. The improved dowel bar sets based on the suggested solution have been applied to an actual practice of the concrete pavement construction. The field data shows that the improved assembly method suggested in this study can highly reduce the risk of joint freezing.

• Archives of Plastic Surgery
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• v.35 no.4
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• pp.385-392
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• 2008

Purpose: The most effective methods of harvesting, preparing, and injecting autologous fat grafts have been inconsistent and conflicting. With its limitation as resorption in fat grafting, handling various techniques affect adipocyte survival, and is crucial to optimizing its long-term survival. To improve graft survival, re-implantation of cryopreserved adipocytes was developed. In addition, adipocytes do not induce immune rejection in response to non-self lymphocytes in a mixed lymphocyte reaction. The purpose of this study is to analyze the changes in cryopreserved adipocytes so as to determine the most efficient long-term storage period, and to analyze the changes in cryopreserved allografted adipocytes so as to determine the efficacy of cryopreserved adipocytes allografting. Methods: Fat tissues were harvested from the inguinal and retroperitoneal fat pad of mice. After the centrifugation of the harvested fat tissues, they were disintegrated with collagenase. The adipocytes were obtained by centrifugation of the disintegrated fat tissues. The adipocytes were treated as follows: (1) They were examined for weight and then frozen at $-20^{\circ}C$(n=25). For four months, each five frozen samples were taken and examined for weight and histologic changes in the 1st week, the 1st month, the 2nd month, the 3rd month, and the 4th month, respectively. (2) The adipocytes were immediately frozen at $-20^{\circ}C$(n=125). For four months, five frozen samples were taken, and allografted in the same time period as above. Finally, for four months, five cryopreserved allografted adipocytes were taken and examined for histologic changes in the same time period as above. Results: (1) Significant weight changes and histologic findings with inflammatory and destructive changes were observed in the cryopreserved adipocytes in three months. (2) Significant fat necrotic changes in the histologic changes with Hematoxylin and eosin stain were observed in the cryopreserved allografted adipocytes since the first week, independent of the freezing period. Conclusion: The study results show that the adipocytes that were cryopreserved for more than three months underwent obvious weight reductions and necrotic changes, and the adipocytes that were allografted without freezing were viable for four months, but the cryopreserved allografted adipocytes had obvious necrotic changes since the first week regardless of the freezing period.

• Korean Journal of Pharmacognosy
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• v.54 no.2
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• pp.80-87
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• 2023

Rancidity changes were examined for 6 herbal medicines, namely Persicae Semen, Armeniacae Semen, Lini Semen, Trichosanthis Semen, Arecae Semen, Myristicae Semen known to have relatively high fat content. In order to reduce rancidity of herbal medicines, samples were stored at 3 different conditions of room, refrigerating and freezing temperatures, and the rancidity was measured for 10 months with every 2 month interval. Fat content was extracted by using ethyl ether, and acid values and peroxide values, which are generally accepted indicators of fat rancidity, were measured. When storing Persicae Semen, Lini Semen and Arecae Semen at room temperature, the acid values increased as the storage period increased, and it was higher than when stored in refrigeration or freezing. The measurement of peroxide value showed more significantly higher initial degree of rancidity when Persicae Semen, Trichosanthis Semen, Arecae Semen and Myristicae Semen were stored at room temperature. It was observed that storing herbal medicines in refrigeration or freezing inhibited their rancidity compared to storing them at room temperature. To investigate the quality changes according to rancidity, the analysis of aflatoxins and indicator components showed that aflatoxins B₁ and B₂ were detected in Armeniacae Semen, Arecae Semen and Myristicae Semen, and the amount of amygdalin was well maintained within the specification standard.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.353-357
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• 1999

The textural characteristics of mungbean flour gels and mungbean cake(Bindaedduk) were investigated in steam and microwave reheating condition after 20$^{\circ}C$, 5$^{\circ}C$ and -18$^{\circ}C$ storage. The hardness of mungbean flour gels were 2.36 kg in microwave reheating and 3.59 kg in steam reheating after 6 days frozen storage, respectively and its gumminess were increased after reheating. The hardness of mungbean flour gels did not significantly change with the storage temperature. The textural characteristics of mungbean cake made with 2 parts of mungbean flour and 1/2∼1/8 parts of nonwaxy rice flour had the similar values in spite of the different compositions. Microwave reheated mungbean flour gels had the different hardness values of 4.13 kg in non package and 1.70 kg in polyethylene film wrap after 24 hours storage at 20$^{\circ}C$. In sensory evaluation mungbean flour gels showed the high scores in hardness and the unpleasant flavor after reheating but mungbean cake of different compositions showed the good sensory qualities.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.28 no.4
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• pp.445-450
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• 1983

To investigate the effect of harvest time after heading, storage temperature and duration on the dormancy and germination in barley cultivars, the kernels were collected at 5 day intervals from 20 days after heading until 35 days. The kernels were dried at 2$0^{\circ}C$ for 7 days and storaged in freezing chamber (-15$^{\circ}C$). The kernels germinated better at 15$^{\circ}C$ than at $25^{\circ}C$, and 1% $H_2O$$_2$ and 3 ppm GA$_3$ treatments gave much higher germination percentage than non-treatment; $H_2O$$_2$ and GA$_3$ treatments were good for promoting germination of immature harvested kernels. Germination rate index were significantly correlated with germination percentage under $25^{\circ}C$ and 15$^{\circ}C$ temperature conditions. Hangmi, Jogangbori and Muanbori had deep or slight dormancy at the different harvesting time, especially Dusan #8 had the deepest dormancy. The dormancy broke more rapidly under 3$0^{\circ}C$ than 2$0^{\circ}C$ storage conditions, so high temperature accelerated dormancy breaking. Those results showed that dormancy was various with the cultivars, harvesting time, storage temperature and storage duration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.225-234
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• 2009

The aim of this study was to analyze moisture, crude protein, crude lipid, vitamin C and sugar changes in selected Korean chestnut cultivars such as Danteack, Deabo, Seokchu, Okkwang and Byunggo during storage at $4^{\circ}C$ and $-10^{\circ}C$ for 10 months. The moisture contents of selected Korean chestnut cultivars ranged from 49.9 to 57.4%. The moisture content of Seokchu was the highest. The contents of moisture in white kernel were higher than that in yellow kernel. The content of moisture showed decreasing tendency after 10 months of storage. The crude protein and crude lipid contents in whole kernel of selected Korean chestnut cultivars were $3.3{\sim}4.2%$ and $0.3{\sim}1.6%$, respectively. The crude protein content of Deabo was the highest. The crude protein in Danteack, Seokchu, Okkwang and Byunggo was increased during storage at $4^{\circ}C$ for 10 months, while that in whole kernel of Deabo was decreased and no changes in crude protein in yellow kernels of Deabo were observed. The crude protein in Okkwang was increased during storage at $-10^{\circ}C$ for 10 months. The cold storage was found to have higher composition change of crude protein than the freezing storage. The content of crude lipid in Daebo and Byunggo was decreased during storage at $4^{\circ}C$ and $-10^{\circ}C$. Yellow kernels of Deabo, Okkwang and Byunggo were found to have higher crude lipid content than white kernels. The vitamin C content also decreased during storage at $4^{\circ}C$ and $-10^{\circ}C$ and the decrease in vitamin C content was higher at $4^{\circ}C$ than $-10^{\circ}C$. Vitamin C was not detected after 3 months storage at $-10^{\circ}C$. The sugar content increased at the latter period storage at $4^{\circ}C$ and $-10^{\circ}C$. The sugar content of selected Korean chestnut cultivars ranged from $36.2{\sim}44.3%$ and Dantaek had the highest sugar content.

• Applied Biological Chemistry
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• v.38 no.2
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• pp.141-146
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• 1995

Changes of physicochemical properties of citron juice prepared by two different extraction methods, rotary-crushing and belt-pressing method, were investigated during the storage at $5^{\circ}C$ and $-20^{\circ}C$. Temperature drop of citron juice extracted by belt-pressing method was faster than that of citron juice prepared by rotary-crushing method and its freezing point was $0.8{\sim}0.9^{\circ}C$. During the storage, pH of stored citron juice with rotary-crushing method was increased up to 3.5 after 6 months storage while that of citron juice extracted by belt-pressing method was not changed significantly during the same storage time. Acidity of rotary-crushed citron juice was reduced a little more than that of belt-pressed citron juice during the storage. However, changes of soluble solid content were influenced largely by the storage temperature than by the extraction method. Contents of formol nitrogen and vitamin C were reduced remarkably in all of stored citron juice and $92{\sim}82%$ of farmol nitrogen and $72{\sim}43%$ of vitamin C were remained after 6 months of storage. Among the changes of color value, L values were reduced in the whole stored citron juice and a and b value had a different change pattern respectively according to the extraction and storage temperature. Changes in the content of both amino acid and fatty acid compositions was also observed after same storage period. Especially, in the case of change of fatty acid composition, content of linoleic acid and linolenic acid were reduced after 6 months storage, while those of palmitic acid, stearic acid and oleic acid were increased.

• Food Science and Preservation
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• v.15 no.5
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• pp.635-641
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• 2008

This study was conducted to investigate the optimal sub-zero temperature for storage of two garlic cultivars, the northern ecotype 'Jaerae' and the southern ecotype 'Daeseo'. These cultivars of garlic bulbs were stored at different temperature (room temperature, $0^{\circ}C$, and $-4^{\circ}C$) conditions after predrying. Southern ecotype garlic showed higher weight loss than northern ecotype garlic. Northern ecotype garlic at $-4^{\circ}C$ exhibited less than 5% of weight loss during 10 month storage. Sprouting rate was higher in southern than in northern ecotype at room temperature storage. The value of injury by disease and insect was similar between southern ecotype and northern ecotype for 5 month storage, and then northern ecotype showed higher value of injury by disease and insect than southern ecotype. Hunter 'b' value of northern ecotype garlic was the lowest at $-4^{\circ}C$ storage. Northern ecotype garlic showed no cold injury at freezing point temperature storage. However, southern ecotype garlic had $0{\sim}5.3%$ cold injury occurrence at $-4^{\circ}C$ storage. Respiration and ethylene production exhibited the highest at room temperature storage, those had the slight increase at $0^{\circ}C$ and $-4^{\circ}C$ storages. Northern ecotype showed higher enzymatic pyruvic acid and fructan contents than those of southern ecotype. Enzymatic pyruvic acid content increased and fructan contents decreased during storage time.

• Culinary science and hospitality research
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• v.7 no.1
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• pp.91-105
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• 2001

Chou-cream bread and Red bean paste bread were made by sponge & dough method with the sweet dough formula. The bread quality was studied by the measurements of the temperature variation, the fermentation level of frozen dough in the special condition(dough conditioner of 5$^{\circ}C$, 10$^{\circ}C$, 15$^{\circ}C$, 20$^{\circ}C$ and 30$^{\circ}C$), the product volume and thesensory evaluation with frozen dough thawed, fermented and baked. When thawing temperature was low, the core temperature of frozen dough increased slowly and the time for thawing and fermentationwas long. In thawing and fermentation, the core temperature of Red bean paste dough increased faster than that of Chou-cream dough. When the thawing conditions of dough conditioner(retarder) were 20$^{\circ}C$ and 30$^{\circ}C$, the level of total time decrease for thawing and fermentation was 55 and 86 min in Chou-cream dough and 62 and 90 min in Red bean paste dough respectively in comparison to dough conditioner of 5$^{\circ}C$. In volume of baked products, they showed no significant difference for three weeks of storage, but slight difference for four weeks of storage. The result was that Chou-cream bread was larger than Red bean paste bread in the decrease of volume. In sensory evaluation, the bread quality became low according to the time. When stored for four weeks in the freezer, significant differences were found in Chou-cream vread, but slight difference appeared in Red bean paste bread. The research identified that Red bean paste dough was more effective in manufacturing time than that of Chou-cream dough, when thawing temperature was high, and if frozen dough was thawed in the retarder of lower than 20$^{\circ}C$, the bread quality in terms of volume and sensory evaluation had no significant difference in comparison to the none-freezing Red bean paste bread.