• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1094-1097
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• 2007

Vibration at frequency of 20 Hz and 0.18 g of acceleration was applied to 600 g watery kimchi contained in a glass jar of 1 L at subfreezing temperature (-3 and $-6^{\circ}C$) and $10^{\circ}C$ in order to see its effect on freezing and fermentation behaviors, respectively. The vibration at the subfreezing temperature delayed the freezing process and contributed to maintaining small ice crystal slurry in subsequent frozen storage. The vibration at $10^{\circ}C$ accelerated the acid and carbon dioxide production from the watery kimchi, which may be beneficial in shortening ripening time and attaining fresh cool taste.

• Journal of Embryo Transfer
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• v.9 no.1
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• pp.65-71
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• 1994

This study were carried out to investigate the effective concentration of cryoprotectant agents and sucrose by one-step straw method, and to determine the optimum thawing temperature and equilibration time of frozen bovine embryos. The bovine embryos following dehydration by cryoprotective agents and a various concentration of sucrose were directly plunged into liquid nitrogen and thawed in 3O$^{\circ}C$ water. Survival rate was defined by FDA test. The results are summarized as follows : 1. The survival rate of bovine embryos thawed after rapid freezing in the freezing medium containing a various kinds of cryoprotective agents added 0.25M and O.50M sucrose were 28.6% and 25.0%, 35.1% and 31.6%, 32.4% and 24.4%, 34.2% and 28.2%, 18.9% and 17.6%, 14.7.% and 21.6%, respectively. 2. The survival rate of bovine embryos thawed after rapid freezing in the freezing medium containing a various concentration of sucrose added 1.5M and 2.OM glycerol, i.5M and 2.OM DMSO and 1.5M and 2.OM propanediol were 22.9~37.8%, 2O.7~31. 3%, 19.2~30.0% and 17.2~25.0%, respectively. 3. The temperature thawed at 2$0^{\circ}C$ after rapid freezing of bovine embryos resulted in a significantly higher embryos survival rate than did at 3$0^{\circ}C$ and 35$^{\circ}C$. 4. The equilibration time on the survival rate of bovine embryos was attained after short period of time(2.5~5 min.) in the freezing medium higher than long period of time (1O~20 min.).

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.22 no.3
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• pp.262-269
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• 2019

Purpose: As the importance of breastfeeding has been reinforced, human milk is often stored for practical reasons. Therefore, we evaluated optimal storage and processing methods for human milk from a nutritional standpoint. Methods: Human milk samples were collected between June 2017 and February 2018. Also, data about maternal information were collected. Human milk was analyzed for macronutrients and caloric content. The samples were subdivided into groups for nutrient analysis. The control group (fresh milk) was not stored or processed. The other groups (9 groups) consisted of samples analyzed based on different storage temperatures (room temperature, refrigerated, frozen), defrosting methods (bottle warmer, room temperature thawing, microwave oven), and storage period (1 week, 1 month, 2 months) and compared with the control group. Results: There was no statistically significant difference in the nutrient content of human milk among the collected samples. A significant change in the content of macronutrients in milk samples was observed under storage condition at different temperatures for 1 week with subsequent thawing with bottle warmer compared to fresh milk. Under storage at $-20^{\circ}C$ for 1 week with subsequent thawing with different defrosting methods, a significant change in the content of macronutrients in milk samples was observed compared to fresh milk. After storage at $-20^{\circ}C$ for different periods and thawing with a bottle warmer, a significant change in macronutrient content in milk samples was observed compared to fresh milk regardless of the storage period. Conclusion: Unlike previous guidelines, changes in macronutrient content in milk samples were observed regardless of the method of storing and thawing. Apparently, it is proposed that mothers should feed fresh human milk to their babies without storing.

• Journal of Powder Materials
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• v.29 no.2
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• pp.118-122
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• 2022

The synthesis of porous W by freeze-casting and vacuum drying is investigated. Ball-milled WO₃ powders and tert-butyl alcohol were used as the starting materials. The tert-butyl alcohol slurry is frozen at -25℃ and dried under vacuum at -25 and -10℃. The dried bodies are hydrogen-reduced at 800℃ and sintered at 1000℃. The XRD analysis shows that WO₃ is completely reduced to W without any reaction phases. SEM observations reveal that the struts and pores aligned in the tert-butyl alcohol growth direction, and the change in the powder content and drying temperature affects the pore structure. Furthermore, the struts of the porous body fabricated under vacuum are thinner than those fabricated under atmospheric pressure. This behavior is explained by the growth mechanism of tert-butyl alcohol and rearrangement of the powders during solidification. These results suggest that the pore structure of a porous body can be controlled by the powder content, drying temperature, and pressure.

• Journal of the Korean Applied Science and Technology
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• v.38 no.6
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• pp.1355-1369
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• 2021

This study improved the algorithm for the road ice prediction algorithm and analyzed the prediction rate when comparing actual field measurement data and algorithm prediction value. For analysis, road and weather conditions were measured in Geumdong-ri, Sinbuk-myeon, Pocheon-si. First algorithm selected previous research result algorithm. And the 4th algorithm was improved according to the actual freezing conditions and measured values. Finally, five algorithms were developed: freezing by condensation, freezing by precipitation, freezing by snow, continuous freezing, and freezing by wind speed. When forecasting using an algorithm at the Pocheon site, the freezing hit rate was improved to 93.2%. When calculating the combination ratio for the algorithm. the algorithm for freezing due to condensation and the continuation of the frozen state accounted for 95.7%.

• Horticultural Science & Technology
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• v.28 no.6
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• pp.990-995
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• 2010

This study was conducted to compare differences in fruit quality by harvest time of 'Fuji' apple fruit that was frozen on tree by unusual low temperature in that air temperature was under $-3.5^{\circ}C$ for 7 hours. Fruits were harvested at 1 day before, and 2 days and 6 days after freezing damage, respectively. Harvest's soluble solid contents in all treatments was over $14^{\circ}Bx$. Firmness and titratable acidity of fruit harvested after freezing damage was lower than those of fruit harvested before freezing damage. During cold storage, ethylene production of fruit harvested after freezing damage was higher than that of fruit harvested before freezing damage. The reduction in the level of fruit quality during cold storage of fruit harvested after freezing damage was more serious than that of fruit harvested before freezing damage. The reduction of fruit quality during subsequent ambient temperature for 1 week after cold storage of fruit harvested after freezing damage was higher than that of fruit harvested before freezing damage. In comparison of treatments that were harvested at different times after freezing damage, ethylene production and reduction in the level of fruit quality until 8 weeks of cold storage of fruit harvested at 6 days after freezing damage was lower than that of fruit harvested at 2 days after freezing damage. However, this difference by harvest time after freezing damage disappeared after 8 weeks of cold storage. Incidence of flesh browning was not affected by freezing at air temperature under $-3.5^{\circ}C$ for 7 hours.

• Journal of Wetlands Research
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• v.19 no.4
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• pp.409-422
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• 2017

In order to understand the environmental factors affecting the waterbird community in winter, we divided the watershed into 6 sections and investigated the size of the stream, the water quality, benthic invertebrates, and fish including birds. The influences on the community of water birds in Wonju stream were river structure, temperature and water quality. Among the structure of the river, the factors affecting the waterbird community in winter were the width of the stream and the width of the flowing water. The wider the width, the more species and the number of the winter waterbirds were. As the width of river water was wide, the smaller the width and width of the waterway, the fewer the population. The temperature changes of the wintering season affected the community of water birds because it led to freezing of rivers. The sections that were not frozen showed a significant increase and decrease in the temperature drop and rise. The values of pH, water temperature, COD, BOD, TN, TP and total E. coli increased with the increase of the downstream waterbirds population in the water quality survey. The water quality of S6 was affected by the downstream sewage treatment plant The number of wintering waterbirds was also highest. The effluent from the sewage treatment plant seems to have a considerable influence on the water quality. The increase of several items such as TN promotes the nutrition of the river, which leads to the accumulation of organic matter and the proliferation of aquatic organisms. This may be the cause of the increase in winter waterbirds as a food source. The benthic macroinvertebrate communities and fish communities did not show any correlation with the wintering water-birds communities.

• Journal of the Korean earth science society
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• v.32 no.7
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• pp.761-769
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• 2011

Daily minimum temperature and freezing data of the Seoul weather station ($37^{\circ}$34'N, $126^{\circ}$57'E, Songwol-dong Jongno-gu Seoul, hereinafter Songwol) and freezing data of the Han River station ($37^{\circ}$30'N, $126^{\circ}$57'E, hereinafter Han River) were used to study the long-term variation of the freezing climate for Seoul, Korea, for the period of 100 years from 1907 to 2006. 'Freezing' of Songwol is defined that the water in outdoor fields is frozen, and 'freezing' of the Han River located 6 km away from Songwol is defined as the region 100 meters upstream of the second and fourth piers in the south end of the Han River Bridge is fully frozen. The mean first freezing date for Songwol was October 28, and one for Han River was December 28; these showed a late tendency, with the rate of 0.78 days $decade^{-1}$ and 3.47 days $decade^{-1}$, respectively. The mean annual freezing days was 159.06 days for Songwol and 50.33 days for Han River; each showed a $decade^{-1}$shorter tendency, with rates of 2.01 days $decade^{-1}$ and 5.24 days $decade^{-1}$, respectively. All the seven no-freezing years (1960, 1971, 1972, 1978, 1988, 1991, and 2006) for Han River came after 1950. The mean daily minimum temperatures of the first freezing dates for Songwol and Han River were $0.55^{\circ}C$ and $-12.22^{\circ}C$. The first freezing occurred after 6.43 days for Songwol and after 8.94 days for Han River with daily minimum temperature below $0^{\circ}C$. The annual minimum temperatures of Songwol and Han River exhibited positive correlations with the first freezing date and negative correlations with freezing days. The result shows that the freezing climate change is relevant to temperature change and is a part of overall climate change. By conducting additional studies with various methods and wider region, we will be able to monitor the freezing climate.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.339-351
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• 1985

This study was carried out to investigate the optimal conditions for meat paste production with sardine. To improve the gel forming ability of meat paste, washing time and condition with alkaline solution, setting time and temperature, and heating temperature before pasteurization were controlled, and the influences of the freshness of raw sardine and the mixing ratios of ordinary and dark muscles on the duality of the meat paste product were discussed. The frozen storage showed a predominant effect on keeping freshness of raw sardine at different storage conditions and gel forming ability was maintained for 1 day at ice storage, for 3 days at $-3^{\circ}C$ and for 4 days at frozen condition, but there was no effect on keeping freshness of raw sardine in the storage at $25^{\circ}C$. Gel strength of meat paste product tended to decrease with washing time of raw meat, and in case of washing 3 times the meat appeared excellent in gel strength, but in case of seven and nine times the meat showed lower water holding capacity and decreased organoleptic test score in the quality of meat paste prtoduct. Raw meat washed with alkaline solution showed a desirable effect on gel forming ability compared with that washed with tap water, and in the case of washed with $0.5\%$ sodium bicarbonate solution exhibited the most favorable effect on gel forming. The gel strength of the meat paste product decreased with the increase of mixing ratios of dark muscle in the raw meat. Setting time and temperature for the gel forming ability of meat paste were good at $5^{\circ}C$ for 20 hours and at $20^{\circ}C$ for 2 hours. In the heating temperature of meat paste, heating treatment at $90^{\circ}C$ was desirable for gel forming.

• Journal of fish pathology
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• v.22 no.3
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• pp.335-342
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• 2009

The stability of immunoglobulin M (IgM) on different serum storage conditions and specific antibody response were tested using the serum collected from sevenband grouper Epinephelus septemfasciatus by enzyme-linked immunosorbent assay (ELISA). To test the effect of storage temperature and duration, sevenband grouper antiserum against bovine serum albumin (BSA) was stored at -80, -20 or 4${^{\circ}C}$ for 1, 34, 61 or 119 days. In addition, to test the effect of repeated freeze-thawing condition, the anti-BSA fish serum was frozen at -20 and -80${^{\circ}C}$ and then thawn and frozen for 1, 5 or 10 times repeatedly. Consequently, no significant difference was found in ELISA optical density (O.D.) values of sera for the above mentioned storage conditions: different temperatures (-80, -20 and 4${^{\circ}C}$), durations of storage (1, 34, 61 and 119 days), and repeated thaw-freeze cycles (1, 5, and 10 times), indicating that IgMs of test fish were stable. The specific antibody response of sevenband grouper was observed after BSA-immunization of the test fish reared at 20 ${^{\circ}C}$ or 25${^{\circ}C}$. At the rearing temperature of 20${^{\circ}C}$, the specific antibody against BSA first appeared at 14 days and maximum antibody titer was observed between 21 and 28 days, while at the rearing temperature of 25 ${^{\circ}C}$, specific antibody appeared at 7 days and maximum antibody titer was observed between 14 and 21 days. In conclusion, the rearing temperature at 25${^{\circ}C}$ gave a faster and higher specific antibody response than at 20${^{\circ}C}$ and the specific antibody response maintained for approximately 2 months at 20℃ and 25${^{\circ}C}$.