• Food Science of Animal Resources
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• v.18 no.2
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• pp.176-184
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• 1998

The objective of this study was to investigate the effects of freezing rate on aroma retention and to examine the mechanism of aroma retention during freeze drying process. Our experiments were carried out with self-manufactured freeze-dryer. Gelatin gels (2% w / w, 80${\times}$20mm) containing diacetyl(2mg/ml) were frozen unidirectionally (Neumann's model) from the bottom at -45, -30, -20, and -15$^{\circ}C$ and followed with freeze-drying. Under the upper conditions we measured freezing rate and the change of temperature and pressure during freeze drying. Freeze-dried gelatins were cut horizontally into 5 mm thickness from the bottom measured and diacetly contents. Besides, we observed the effect of the relative humidity of the diacetyl contents freeze-dried gelatin during storage. The retained diacetyl content was increased at high freezing temperature and in order of 0∼5, 5∼10, 10∼15, 15∼20 mm section from the bottom of the sample. It was observed that the retained diacetyl content was high in 15∼20 mm section. The retained diacetyl content and freeze-dried gelatin stored in the condition of high relative humidity was decreased significantly but in the low relative humidity case, was it decreased in small amount. The results of our experiment resents that the low temperature freezing and low humidity storing condition is effective for preserving aroma compound in food.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.723-729
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• 2012

On 3 February 2011, a mass mortality of finless porpoises Neophocaena asiaeorientalis occurred at a dike of the Saemangeum Sea dike. A total of 249 carcasses were collected; these had been stranded by a sea dike and had floated into the lake formed by the dike. Eight bodies were measured, and four of these were dissected to analyze stomach contents. The blubber thicknesses of five bodies were compared with those of caught finless porpoises in the Yellow Sea from 2010. Finless porpoises at the Saemangeum Sea dike exhibited better nutritive conditions than finless porpoises in the Yellow Sea. Air temperature in January 2011 was lower than the prior 5-year average (P<0.05). Water temperature when the mass mortality occurred was lower than values observed in 2009 and 2010: values below $0^{\circ}C$ had been recorded, and the majority of the dike lake had frozen over. The mass mortality of finless porpoises may have been caused by these unusually low temperatures.

• Journal of Embryo Transfer
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• v.20 no.2
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• pp.157-162
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• 2005

To find out the possible inefficiencies of artificial inseminators at rectovaginal insemination in cows, inseminators' skill were evaluated by controlling the semen thawing procedure adopted and by using the technique of dye deposition in the genital tract of slaughtered cows. This was followed by refreshment training for the inseminators. Thirty seven artificial insemination technicians regularly working in the government, cooperative and NGO (Non Government Organization) artificial insemination programmes at different places of Bangladesh were included in the study. Individual technicians were asked to thaw a semen straw and deposit dye in the genital tract of slaughtered cows following the procedures they would have adopted in their actual practices of insemination. The time and water temperature adopted by technicians were recorded and genital tract after sham artificial insemination was dissected to determine the site of dye deposition. Then, the inseminators took part in a three days intensive training program. The training program was ended up with the same tests for thawing frozen semen straw and dye deposition in the genital tract of slaughtered cows. At pre training evaluation, only $25\%\;and\;72\%\;(n=36)$ inseminators adopted co..ect thawing time and temperature, respectively. At post training evaluation, all inseminators thawed semen straws for proper time and temperature. At pretraining evaluation, $21(57\%),\;11 (30\%)\;and\;3(8\%)$ inseminators deposited dye at the body of uterus, in the vagina or in cervix, and into the horn of uterus, respectively. In $2(5\%)$ cases dye did not pass into the genital tract, instead back flowed through the space between the barrel of insemination gun and sheath. At post training evaluation, all inseminators successfully deposited dye in the body of uterus. Frequent evaluation of inseminators' skill and subsequent training would help improvement of the artificial insemination technicians' skill.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.267-276
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• 2016

This study used HPLC to analyze the contents of catechins, alkaloids, and theanine of commercial green tea. Green tea samples were stored for 6 months at five different temperatures, $30^{\circ}C$, $15^{\circ}C$, $4^{\circ}C$, $-15^{\circ}C$ and $-40^{\circ}C$. Catechins change in storage temperature was $30^{\circ}C$ > $15^{\circ}C$ > $4^{\circ}C$ > $-15^{\circ}C$ > $-40^{\circ}C$ stored for 6 months. Total alkaloids content higher levels were CAF(27.49 mg/g) with lower level of TB(2.16 mg/g) and TP(0.28 mg/g). The total alkaloids content decreased in the longer storage periods, a similar case with, although CAF were almost unchanged in all storage temperatures. The results indicate that temperature and storage time are important in the storage of green tea, with refrigerated and frozen conditions as preferable to increase or preserve the chemical compounds of the green tea.

• Transactions of the Korean Society of Mechanical Engineers
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• v.18 no.12
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• pp.3276-3286
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• 1994

In most direct contact liquid-liquid heat exchangers, oil or hydrocarbon with a density less than water is normally used as dispersed working fluid. The main difficulty that arises with this arrangement lies in the control of the interface at the top of the column. When it is connected with a solar collector which uses water as its working fluid, the main difficulties arise from the fact that the water can be frozen during winter time. In order to solve these problems and to demonstrate the technical feasibility of a direct contact liquid-liquid heat exchanger, liquids heavier than water with low freezing temperature has been utilized as dispersed phase liquids in a small laboratory scale model made of pyrex glass. In the present investigation, dimethyl phthalate(C/sub 6/H/sub 4/)COOCH/sub 3/)/sub 2/) and diethyl phthalate (C/sub 6/H/sub 4/(CO/sub 2/C/sub 2/H/sub 5/)/sub 2/) are utilized as heavy dispersed phase working fluids. The results of the present investigation the technical in the utilization of heavier dispersed working liquid in the spray-column liquid-liquid heat exchanger for a solar system. The overall average temperature difference along the column is found to be almost half of the initial temperature difference between the dispersed and the continuous phase. Despite the fact that the two phthalates tested in the experiment differ significantly in some of their physical properties, the volumetric heat transfer coefficients in terms of dispersed fluid superficial velocities were found to be similar for both phthalates tested.

• Journal of Fisheries and Marine Sciences Education
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• v.28 no.4
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• pp.1152-1158
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• 2016

This study was used samples, mackerel (Scomber japonicas), Japanese Spanish mackerel (Scomberomorus niphonius), alaska pollock (Theragra chalcogramma), yellow croaker (larimichthys crocea) known as some of the major species fisheries products in Korea We were investigated temperature change during thawing processing, water holding capacity, drip loss, extractive-nitrogen and viable cell count by various thawing methods, thawing at the room temperature (TRT), hot-air thawing (HAT), aeration thawing (AT), high-frequency thawing (HFT). The temperature changes have taken 2~3 hours in HFT and 24 hours by TRT. The expressible drip loss was 0.47~0.87 g/100 g in HFT, 1.91~4.42 g/100g in TRT, 1.31~4.93 g/100g in HAT, and 2.01~4.59 g/100g in AE. The water holding capacity was higher samples thawing by HFT than other thawing methods. Extractive-nitrogen was 276~452 mg/100 g in HFT, 177.21~420.27 mg/100 g in TRT. Viable cell count was $10^2$ to $10^3$ in HFT, $10^3$ to $10^5$ in other thawing methods. The processing speed and uniformity by HFT was minimized the risk of product degradations (drip losses, deterioration of sensorial, chemical and physical characteristics, bacteria growth, etc.), thus helping to preserve at its best the product quality than those by thawing methods. Therefore, HFT was expected to make high-quality thawing products anticipate future thawing technology

• Journal of the Korean Society of Propulsion Engineers
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• v.6 no.1
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• pp.12-20
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• 2002

An integrated analysis of kerosine/LOX based KSR-III rocket body/plume flowfield has been performed. The analysis has been executed employing three kind of gas thermo-chemical models including calorically perfect gas, multiple species chemically reacting gas, and chemically frozen gas models and their effect on rocket flowfield has been accessed to provide the most appropriate gas thermo-chemical model which meets a specific purpose of performing rocket body and plume analysis. The finite-rate chemically reacting flow solution exhibited higher temperature throughout the flowfield than other gas models due to the increased combustion gas temperature caused by the chemical reactions within the nozzle. All the reactions were dominated only in the shear layer and behind the barrel shock reflection region where the gas temperature is high and the effect of finite-rate chemical reactions on the flowfield was found to be minor. However, the present plume computation including finite-rate chemical reactions revealed major reactions occurring in the plume and their reaction mechanisms and as well.

• International Journal of Industrial Entomology and Biomaterials
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• v.47 no.2
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• pp.126-133
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• 2023

Genetic resources of mulberry trees are commonly preserved as trophosomes, which are vulnerable to environmental factors, such as natural disasters, diseases, and pests. This study establishes a basic protocol for ultra-low temperature cryopreservation of mulberry trees using a two-step freezing process. The procedure was established using the "Daeshim" variety and then tested on genetic resources from 24 other mulberry varieties. Samples were first dried to a moisture content of 33-43% in a low-temperature forced-air chamber at -5 ℃, then slowly frozen from -5 ℃ to -20 ℃, and preserved in liquid nitrogen (-196 ℃). To determine the regeneration rate, isolated dormant buds were inoculated into MS basal medium, and grown shoots were grafted onto 1-year-old rootstock via chip budding and then cultured. After freezing in liquid nitrogen, the "Daeshim" variety exhibited a survival and regeneration rate of more than 70% and 50%, respectively. Applying the two-step freezing process to genetic resources from 24 mulberry species yielded average survival and regeneration rates of 85.3% and 75.5%, respectively. Morus alba showed survival and regeneration rates of 100%, confirming the efficacy of the two-step freezing method. These results indicate the high feasibility of ultra-low-temperature cryopreservation through two-step freezing of dormant buds from mulberry genetic resources. Additional research is required into the variations in regeneration rates with freezing period in liquid nitrogen.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.13 no.2
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• pp.65-80
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• 1980

Processing conditions of the krill products such as paste food, krill protein concentrate, seasoned dried krill, powdered seasoning, meat ball, and snack have been examined and the quality was evaluated chemically and organoleptically. In the processing of paste food, krill juice was yielded $71\%$ and krill scrap $29\%$. The yields of paste and broth from the krill juice showed $53\%$ and $43\%$, respectively. In amino acid composition of the krill paste, proline, glutamic acid, aspartic acid, lysine, and leucine were abundant, while histidine, methionine, tyrosine, serine and threonine were poor. The optimum condition for solvent extraction in the processing of krill protein concentrate was the 5 times repetitive extraction using isopropyl alcohol at $80^{\circ}C$ for 5 mins. The yield of krill protein concentrate when used fresh frozen materials was $10.2\%$ in isopropyl alcohol solvent and $8.8\% in ethyl alcohol, and when used preboiled frozen materials, the yield was $13.0\%$ in isopropyl alcohol and $11.8\%$ in ethyl alcohol. Amino acid composition of krill protein concentrate showed a resemblance to that of fresh frozen krill meat. In quality comparison of the seasoned dried krill, hot air dried krill was excellent as raw materials and sun dried krill was slightly inferior to hot air dried krill, but preboiled frozen krill showed the poorest quality. The result of quality evaluation for seasoning made by combination of dried powdered krill, parched powdered sesame, salt, powdered beef extract, monosodium glutamate, powdered red pepper and ground pepper showed that the hot air dried krill was good in color and sundried krill was favorable in flavor. When krill meat ball was prepared using wheat flour, monosodium glutamate and salt as side materials, the quality of the products added up to $52\%$ of krill meat was good and the difference in quality upon the results of the organoleptic test for raw materials was not recognizable between fresh frozen and preboiled frozen krill. In the experiment for determining the proper amount of materials such as dried Powdered krill, $\alpha-starch$, sweet potato starch, sugar, salt, monosodium glutamate, glycine, potassium tartarate, ammonium bicarbonate, and sodium bicarbonate in processing krill snack, sample B(containing $7.7\%$ of dried powdered krill) and sampleC (containing $10.8\%$ of dried powdered krill) showed the most palatable taste from the view point of organoleptic test. Sweet potato starch in testing side materials was good in the comparison of suitability for processing krill snack. Corn starch and kudzu starch were slightly inferior to sweet potato starch, while wheat flour was not proper for processing the snack. In the experiment on frying method, oil frying showed better effect than salt frying and the suitable range of frying temperature was $210-215^{\circ}C$.

• Korean Journal of Ecology and Environment
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• v.35 no.2 s.98
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• pp.79-91
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• 2002

A time variable modeling study was performed for seasonal variations of vertical temperature profiles in the Okjung Lake located in upstream of the Sumjin River. Based on the model structure of the US Army Corps of Engineer's CE-QUAL-W2, the lake was divided into 3 branches, 50 longitudinal segments and 49 vertical layers and vertical profiles of water temperature and current velocity were simulated over one year. The model results were calibrated and verified against vertical profiles of water temperature measured every month from March 1998 to February 1999 at 5 different locations. The model results showed a good agreement with the field measurements. The hydrologic balance during this period was validated by comparing the simulated values of surface elevation level with the measured data. There was some discrepancy in July data between the model results and the fleld measurements. This could be attributed partially to the inadequacy of the model to the highly hydrodynamic nature of water body and partially to the lack of accuracy in local atmospheric temperature data during summer monsoon period. The model results have shown that there was no seasonal over-turn in most part of the Okjung Lake, where water temperature maintained above $4^{\circ}C$ over one year. In the upstream shal-low area (depth<20 meter), however, temperature at surface layer fell below $4^{\circ}C$ and water was frozen such that slight over-turn would occur during winter period. From this study, we concluded that the Okjung Lake is oligomictic. This conclusionis significantly different from the general pattern that the lakes located from $20^{\circ}C$ to $40^{\circ}C$ latitude would be warm monomictic. From the examination of simulated current velocity distribution, it was found that the upstream inflows would infiltrate into mesolimnion of the lake during hydrodynamic summer monsoon periods due to the thermal density of water.