• 한국수산과학회지
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• 제51권1호
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• pp.91-94
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• 2018

We develop a time-temperature indicator (TTI) that can determine whether thawing of fish and other fishery products has occurred during frozen storage. A polypropylene tube with an internal diameter of 3 mm was prepared and cut to a length of 14 to 20 mm. One end of the tube was thermally sealed and 0.1% acetic acid was injected into the other end; the tube was then frozen at $20^{\circ}C$. Then the open side of the frozen tube was blocked by sinking the tube into a 10% gelatin solution. The tube was attached to a polyvinyl packaging bag along blue litmus paper and the bag was put into a freezer at $-20^{\circ}C$. After freezing, the bag was removed to an ambient temperature of $20^{\circ}C$, and the time dependence of the color change of the litmus paper was observed. The color changed from blue to red, with the length of the red region increasing with time. Our TTI can be used as a part of a visible detection system and the detection program can conduct the elapsed time analysis on the length of the red region of the litmus paper indicating the degree of thawing. Thus, the TTI is a useful tool in the temperature management of frozen fish and fishery products.

• 한국축산식품학회지
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• 제18권4호
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• pp.322-331
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• 1998

Good temperature control in the chill chain is imperative for maintaining safety and quality of the fresh meat. Therefore, the actual state of temperature or relative humidity histories of fresh meat product from carcass chill room to retail shop and the temperatures of chill and freezing rooms at local butcher shops were monitored by means of data loggers. The relative humidity and air temperature in carcass chill room were between 86 and 98%, and -3 and 0$^{\circ}C$, respectively. The surface temperatures of boxed beef measured in winter, when the outside air temperature was measured between -2 and -5$^{\circ}C$, were recorded between 1 and 3$^{\circ}C$, although transport vehicle switched off the chilling unit during transportation, However, the inside temperatures of chill transport vehicle measured in summer, when the transport time was prolonged to maximum 8 hrs, were raised to 10 to 15$^{\circ}C$, in worst case up to 25$^{\circ}C$. In that case, however, the inside temperature of boxed beef was maintained generally lower than 5$^{circ}C$ as the loading and unloading were finished within 30 min. The storage temperatures for meat in the subfreezing room, at which the butcher shops in local market are used to set to facilitate the thin slicing of meat, were measured between -2 and -8$^{\circ}C$. Furthermore, the temperatures of storage room for vacuum packaged meat in the chilled meat retail shops were maintained generally between 0 and +2$^{\circ}C$.

• Journal of Pharmaceutical Investigation
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• 제26권4호
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• pp.299-308
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• 1996

In order to develop the controlled release of a drug from the suppsitories, in vitro drug release and in vivo absorption in rabbits were investigated. Various suppository forms with hollow cavities, into which drugs in the form of fine powder or solid dispersion system(SDS) could be placed, were utilized. The polyvinyl alcohol(PVA) hydrogel as a base, and propranolol HCl(PPH) as a model drug were employed. In vitro drug dissolution studies showed that the dissolved amounts(%) of PPH from PPH-methylcellulose(MC)-SDS and PPH-ethylcellulose(EC)-SDS reached 100% and 63% in 4.5-hours, respectively. In the relative strength test for PVA hydrogel, PVA hydrogel became harder and more rigid when the number of freezing-thawing cycles and the ratio of PVA 2000 were increased. In vitro drug release profile revealed that the release rate(%) of PPH from PPH-EC-SDS and PPH-MC-SDS hollow type suppositories were sustained. The release amount(%) of PPH from PPH-EC-SDS hollow type suppositories was not affected by storage time, but since the use of hydrophilic MC made PPH diffuse into the hydrogel after it absorbed the water of base, the various release patterns were appeared as the storage time went by. In vivo absorption experiments with rabbits showed that PPH-EC-SDS(PPH : EC=1:3) hollow type suppository delayed the absorption of PPH, significantly. The $C_{max}$, $AUC_{0{\rightarrow}8}$ and MRT of PPH powder hollow type suppository were $196.37{\pm}5.63\;ng/ml$, 1105.26 ng/ml/min and 8.66 min, respectively. The $C_{max}$, $AUC_{0{\rightarrow}8}$ and MRT of PPH-EC-SDS(PPH : EC=1:3) were $91.30{\pm]14.14\;ng/ml$, 554.69 ng/ml/min, 235.99 min, respectively.

• 한국자동차공학회논문집
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• 제15권1호
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• pp.23-28
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• 2007

This study aims to find out cooling characteristics of TMA(Tri-Methyl-Amine, $(CH_3)_3N$) 25wt%-water clathrate compound with ethanol($CH_3CH_2OH$) such as supercooling, phase change temperature and specific heat. For this purpose, ethanol is added as per weight concentration and cooling experiment is performed at $-6{\sim}-8^{\circ}C$, cooling heat source temperature, and it leads the following result. (1) Phase change temperature is decreased due to freezing point depression phenomenon. Especially, it is minimized as $3.8^{\circ}C$ according to cooling source temperature in case that 0.5wt% of ethanol is added. (2) If 0.5wt% of ethanol is added, average supercooling degree is $0.9^{\circ}C$ and minimum supercooling is 0.8, $0.7^{\circ}C$ according to cooling heat source temperature. The restraint effect of supercooling is shown. (3) Specific heat shows tendency to decrease if ethanol is added. It is $3.013{\sim}3.048\;kcal/kg^{\circ}C$ according to cooling heat source temperature if 0.5wt% of ethanol is added. Phase change temperature higher than that of water and inhibitory effect against supercooling can be confirmed through experimental study on cooling characteristics of TMA 25wt%-water clathrate compound by adding additive, ethanol. This can lead to shorten refrigerator operation time of low temperature latent heat storage system and improve COP of refrigerator and efficiency of overall system. Therefore energy can be saved and efficiency can be improved much more.

• 한국식품영양학회지
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• 제34권3호
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• pp.263-271
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• 2021

Fresh Omija (Schisandra chinensis) has good marketability, but its quality is difficult to maintain during storage and distribution. Freezing and freeze-thawing treatments can be utilized for the quality maintenance and processing of cold press juice. In this study, the color, antioxidant properties, and the major components of soaked liquor from Omija with freeze-thawing treatment were analyzed during the extraction periods. Each of the frozen and freeze-thawed Omija samples was soaked in 35% ethanol, extracted for 15 days, and used for analysis. The frozen and freeze-thawed samples showed a tendency toward better color and higher antioxidant activity and major component levels than the controls, and freeze-thawing was the best. The results of this study showed that freeze-thawing treatment improved the color, antioxidant properties, and level of the major components of Omija soaked liquor, and freeze storage is suitable for making soaked liquor.

• 한국축산식품학회지
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• 제43권5호
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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.

• 한국잡초학회지
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• 제16권2호
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• pp.114-121
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• 1996

유성지역에서 채종한 가막사리 종자의 휴면과 발아특성 및 초기 생장에 관한 조사를 통하여 발생생태를 파악하고, 기존 제초제에 대한 반응을 조사하여 벼 직파재배지에서 발생하는 가막사리의 효율적 방제를 위한 기초자료를 얻고자 실험한 결과는 다음과 같다. 1. 노지에서 채종한 종자를 실온건조, 실온습윤, 저온건조, 저온습윤, 고온건조 등의 조건에서 저장하였을 경우 저장 후 35일까지는 발아하지 않았다. 2. 저온습윤상태(모래층적)에 저장한 종자는 3개월 후부터 발아하기 시작하였으며 저장기간이 길어질수록 발아율도 증가되어 5개월 이후에는 70% 이상 발아되었고 9개월 이후에는 거의 모든 종자가 발아되었다. 3. 냉동(-20$^{\circ}C$), 고온(100$^{\circ}C$), 중탕(40$^{\circ}C$) 등의 물리적인 방법으로는 종자의 발아가 유기되지 않았다. 4. 농황산, $KNO_3$, 또는 지베렐린 용액에 종자를 침지처리하여도 발아가 유기되지 않았다. 5. Ethrel 용액에 종자를 파종하면 발아율이 증가되었는데 처리농도가 증가되면 발아율도 증가하여 250ppm의 농도에서는 90% 이상이 발아하였다. 그러나 1,000ppm의 농도에서는 오히려 발아율이 감소되었다. 6. 종자를 절단하여 파종했을 때 80% 정도의 발아율을 나타내었으며 발아한 유묘는 절단된 형태의 떡잎을 지니고 있었다. 7. 모래에 충적 저장한 가막사리 종자의 발아적온은 35~40$^{\circ}C$였으며 발아시 광을 요구하지 않았다. 8. 가막사리 종자가 담수조건에서는 발아되지 않았지만 생장에는 밭조건보다 유리하였다. 한편 완전히 침수된 가막사리 유묘는 전혀 생장하지 못하였으나 80% 정도 침수된 유묘는 정상적으로 생장하였다. 9. 제초제에 의한 가막사리 방제는 2엽기(葉期)이전에 처리하는 것이 효과적이며 실험에 사용한 제초제 중에서는 pyrazosulfuron-ethyl, linuron, bentazone 등이 우수한 효과를 나타내었다.

• Journal of Advanced Marine Engineering and Technology
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• 제35권4호
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• pp.421-428
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• 2011

최근 지구 온난화와 더불어 급격한 기후 변화 등으로 여름철 주간 냉방 수요가 급격히 증가하여 이에 따른 전력 수요량이 증가하고 있다. 또한 주간 전력 피크로 인한 급격한 전력부하 상승은 전력 수급의 불균형을 가져 와 사회적 문제로 대두되고 있다. 이를 위해 개발된 축냉시스템은 전력사용량이 상대적으로 적은 심야시간에 냉열을 만들어 탱크에 저장해 두었다가 그것을 주간 냉방 전력 사용 피크시간에 이용함으로써, 냉동기의 용량이 작아지고 냉동기를 고효율로 운전할 수 있으며, 갑작스런 부하 증가에 적절히 대응할 수 있는 등 여러 가지 장점을 갖고 있다. 이로 인하여 주간전력 피크를 줄여주는 효과를 가진다. 축냉시스템 중 하나인 슬러리아이스형은 슬러리아이스가 과냉되지 않은 작은 입자형태를 갖고 있어 해빙특성이 뛰어나므로 부하변동에 빠르게 반응할 수 있으며, 그 저장과 재생 및 수송 분야에서 그 장점과 기능이 입증되었다. 본 실험에서는 슬러리아이스 생성 효율을 높이기 위하여 역전유동층을 이용하였다. 이러한 역전유동층은 냉각관 표면에 얼음 부착이 심화되기 전에 얼음 입자를 분리시켜 수 내지 수십 미크론 단위(0.1~0.001 mm)의 슬러리아이스를 생성하도록 하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제30권4호
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• pp.569-575
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• 2017

Objective: The objective of this research was to study the electrical properties and quality of frozen-thawed chicken breast meat and to investigate the relationship between these parameters at different times of frozen storage. Methods: Thawed samples of chicken breast muscles were evaluated after being kept in frozen storage at $-18^{\circ}C$ for different periods of time (1, 2, 3, 4, 5, 6, 7, and 8 months). Results: The results showed that water-holding capacity (WHC) and protein solubility decreased while thiobarbituric acid-reactive substances content increased with increasing storage time. The impedance module of samples decreased during 8-month frozen storage. Pearson correlation coefficients showed that the impedance change ratio (Q value) was significantly (p<0.05) related to pH, color, WHC, lipid oxidation and protein solubility, indicating a good relationship between the electrical properties and qualities of frozen-thawed chicken breast meat. Conclusion: Impedance measurement has a potential to assess the quality of frozen chicken meat combining with quality indices.

• 한국식품조리과학회지
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• 제20권6호
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• pp.643-649
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• 2004

돼지고기를 전기그릴($EG;\;260^{\circ}C$, 5분) 및 전자렌지(MW, 6분)를 이용하여 조리 한 후 일정기간 냉장(0-14일), 냉동(0-90일) 보존한 시료와 이를 MW(1 min)로 재가열한 시료의 변이원성, 지질과 산화도(TBA), 및 육조직(SEM)을 연구하였다. S9 mix를 첨가하지 않은 상태에서 냉장 및 냉동 저장 기간에 따른 변이원성 유발 정도는 저장 기간이 증가함에 따라 변이원성이 증가하였고, 대사활성물질을 첨가했을 때 더 높은 변이원성을 나타내어 간접변이원이 더 많이 존재함을 확인하였으며, MW 재가열 처리 시는 더 높은 변이원성을 나타내었다. MW(6 min)로 조리했을 때 EG로 조리한 것보다 변이원 유발 가능성 면에서 보다 안전하다고 할수 있으나 냉동저장하고 재가열시는 변이원성 유발 가능성이 보다 높다고 사료된다. 변이원성과 과산화지질 생성간의 상관관계는 대사활성물질을 첨가하지 않았을 때 냉장 저장시 r=0.85, 냉동 저장 시 r=0.86이었고, MW 재가열하였을 때 냉장 저장 시 r=0.98, 냉동 저장 시 r=0.83으로 냉장 저장이 더 높은 상관관계를 나타내었다. SEM을 이용하여 육조직을 관찰한 결과 MW로 조리한 시료 및 MW로 재가열한 시료에서 더 많은 수증기 통로가 관찰되었다.