• Journal of the Korean Geotechnical Society
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• v.19 no.2
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• pp.65-74
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• 2003

Most of land reclamation projects are being implemented along the south and west coastal lines of the Korean Peninsula. The earth structures and in-ground LNG tank, and buildings can be constructed using artificial freezing method on the reclaimed land to control the uplift pressure caused by capillary forces. In this study, upon freezing a saturated soil in a closed-system from the top, a considerable frost heaving pressure was developed. Decomposed granite soils, silty soil, and sandy soil were used in the laboratory freeze test which is sometimes subjected to thermal gradients under closed-systems. A major concern has been the ability to predict the frost heaving pressure over the results of relatively short-term laboratory tests. The frost heaving pressure arising within the soil samples and the temperature of the samples inside were monitored with time elapse. The degree of saturation versus heaving pressure curve is presented for each soil sample and the maximum pressure is closely related to this curve. TDR apparatus was used to measure the volumetric water content by the measurement of unfrozen water contents of frozen soils. Unfrozen water increased in soils containing a high percentage of fine-grained particles. In fine-grained soils with strong attractive farces between soil grains and water molecules, additional water is attracted into the pores leading to further volume changes and ice segregation.

• 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.

• Journal of the Korean Recycled Construction Resources Institute
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• v.4 no.3
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• pp.322-329
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• 2016

This study is about the method to control the quality of material used to repair leakage and crack of concrete structure and suggests the "Temperature Stability Test Method" as a follow-up study. In the result of performance evaluation for 45 samples of 15 types in 5 series, the temperature stability test showed different material changes including rolling down, volume change, and color change as they are frozen and melt repeatedly in the somewhat extreme conditions at low($-20^{\circ}C$) and high($60^{\circ}C$) temperatures, where 13 samples (approx. 29%) and 32 samples (approx. 71%) showed leakage, respectively, in the permeability test to evaluate leakage. This result shows the enough importance of setting the quality control criteria of leakage repair material currently used to maintain concrete structures considering the temperature conditions, and proves the applicability of the Temperature Stability Test Method as a standard test method to ensure long-term durability of concrete structure.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.365-372
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• 2004

The purpose of this study was to implement HACCP system to foodservice of W and D elementary schools with joint-lunch management system in Kyungsan area. Steamed rice with squid was selected and Control Action, Monitoring Procedure and Control measure were identified based on HACCP flowchart to produce safe and healthy food. It was suggested that frozen squid must be thawed under the cold running city water and kept temperature below 1$0^{\circ}C$ and receiving/thawing procedure has to be done within 30 min. Raw vegetables must be washed under three-tube wash stand and whole prepreparation procedures should be done in 20 minutes. Clean and sanitize all the equipment and utensils before and after handling squid. Knives and cutting boards for vegetable and squid should be classified. Sauce for steamed rice with squid should be heated about 21 minutes to reach the temperature of 94$^{\circ}C$ before serving and internal temperature of food must be kept above 84.4$^{\circ}C$ during serving. The ideal temperature of kitchen should be remained 15∼18$^{\circ}C$. The underground water has to be excluded to minimize the risk of contamination in the foodservice facility and the prepreparation place must be separated with cooking place. Also, Personal hygiene Practice should be check in each stage. Further, additional research needs to be conducted to determine models for HACCP implementation for different menu.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.123-128
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• 1990

In order to establish the optimal thawing condition of frozen fork, hot-air thawing and microwave thawing were evaluated at various conditions. In hot-air thawing, the higher the air temperature and the lower the meat surface temperature, the grater the thawing rate was. In microwave thawing, the grater the power and the lower the meat core temperature, the faster the thawing rate was. Comparing the two methods, microwave thawing was found to be significantly faster than hot-air thawing. TBA value and cooking loss were higher in hot-air thawing than that of refrigeration thawing or microwave thawing. Total extractable protein tended to be lower in hot-air thawing than that of the other two thawing methods. WHC decreased with the increase of hot-air and meat surface temperature whereas no significant difference was observed in microwave thawing regardless of the thawing conditions. Total microbial counts of thawed meat by the hot-air or microwave thawing were lower than that of refrigeration thawing.

• Korean Journal of Animal Reproduction
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• v.11 no.3
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• pp.161-169
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• 1987

This experiment was carried out to investigate the optimal cooling rate and the plunging temperature into liquid nitrogen of the 8-cell hamster embryos. The female hamsters were induced to superovulate by intraperitoneal injection of 30 i.u. PMSG. Embryos were flushed from oviduct and uterine horn. Embryos were frozen and incubated with a modified Dulbecco's phosphate buffered saline, and equilibrated with 1.5M-dimethyl sulfoxide by a 3-step procedure. The cooling rate of samples was 1$^{\circ}C$/min from room temperature to -5$^{\circ}C$ and the samples were seeded at -5$^{\circ}C$. The plunging temperatures into liquid nitrogen were -20, -25, -30, -35, -40, -45, -50 and -55$^{\circ}C$ at 0.3$^{\circ}C$/min, 0.5$^{\circ}C$/min and 1$^{\circ}C$/min cooling rates, respectively. This mean numbers of ovulation points and recovered embryos were 59.4 and 48.4 appearing 81.6% recovery rate. The percentage of 8-cell embryos in recovered embryos was 68.2. The survival rates of embryos plunged at -45$^{\circ}C$ were 73.5% at 0.3$^{\circ}C$/min, 44.8% at 0.5$^{\circ}C$/min and 30.3% at 1$^{\circ}C$/min cooling rates, respectively. This mean numbers of ovulation points and recovered embryos were 59.4 and 48.4 appearing 81.6% recovery rate. The percentage of 8-cell embryos in recovered embryos was 68.2. The survival rates of embryos plunged at -45$^{\circ}C$ were 73.5% at 0.3$^{\circ}C$/min, 44.8% at 0.5$^{\circ}C$/min and 30.3% at 1$^{\circ}C$/min cooling rates, respectively. The survival rates at 0.3$^{\circ}C$/min were significantly high. Under the condition of 0.3$^{\circ}C$/min cooling rate, the survival rates of embryos according to the plunging temperature were 70.0% and 73.5% at -40 and -45$^{\circ}C$, and those were higher than other plunging temperatures. Under the condition of 0.5$^{\circ}C$/min and 1$^{\circ}C$/min cooling rates, the survival rates according to the plunging temperatures were lower than the cooling rate of 0.3$^{\circ}C$/min, showing the similar tendency at all the plunging temperatures. In conclusion, 8-cell hamster embryos showed the best survival rates at 0.3$^{\circ}C$/min cooling rate and -45$^{\circ}C$ plunging temperature.

• Korean Journal of Agricultural Science
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• v.45 no.2
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• pp.211-218
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• 2018

Different packaging methods and storage temperatures were tested to determine the storage stability of beef dry-aged for 21 days based on microbial, physicochemical, and sensory qualities. After completion of the dry aging, the dried surface of beef sirloin was trimmed off, and the beef was packaged using two different methods (oxygen-permeable wrap or vacuum packaging) and stored at different temperatures ($3{\pm}2^{\circ}C$ or $-23{\pm}2^{\circ}C$) for 0, 7, 14, or 21 days. Lipid oxidation and the sensory quality of the dry-aged beef were not affected by the packaging method and storage temperature during storage. No microbial growth was observed over the storage period in the vacuum-packaged dry-aged beef, regardless of the storage temperature. However, dry-aged beef in the oxygen-permeable wrap packaging showed microbial spoilage with 8.82 log CFU / g at day 7 of the refrigerated storage. The vacuum-packaged dry-aged beef showed the lowest values (p < 0.05) in $a^*$ and chroma at days 14 and 21 at $3^{\circ}C$, and days 7 and 14 at $-23^{\circ}C$, respectively. Therefore, it is recommended that dry-aged beef with wrap packaging stored in refrigerated conditions should be consumed as quickly as possible due to microbial growth. For long-term storage, dry-aged beef should be frozen because freezing can extend the color stability up to day 21 of storage without adverse effects on the hygienic or meat quality aspects of dry-aged beef.

• Korean Journal of Agricultural and Forest Meteorology
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• v.11 no.4
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• pp.213-220
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• 2009

In order to predict the risk of freeze injury for 'Changhowon Hwangdo' peach trees, we used the dormancy depth (i.e., the daily chill unit accumulation during the overwintering period) as a proxy for the short-term, physiological tolerance to freezing temperatures. A Chill-days model was employed and its parameters such as base temperature and chilling requirement were optimized for peach trees based on the 12 observational experiments during the 2008-2009 winter. The model predicted the flowering dates much closer to the observations than other models without considering dormancy depth, showing the strength of employing dormancy depth into consideration. To derive empirical equations for calculating the probabilistic freeze risk, the dormancy depth was then combined with the browning ratio and the budburst ratio of frozen peach fruit branches. Given the exact date and the predicted minimum temperature, the equations calculate the probability of freeze damages such as a failure in budburst or tissue browning. This method of employing dormancy depth in addition to freezing temperature would be useful in locating in advance the risky areas of freezing injury for peach trees production under the projected climate change.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.29-34
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• 2019

In this study, a commercial production stepwise method for restorative rice with high quality and microbial safety was developed. The stepwise treatment method included steaming, refrigerated aging, and low temperature drying. The soaking rice was steamed twice at $90-100^{\circ}C$, and then, the rice was aged at $0-10^{\circ}C$, frozen at $-20^{\circ}C$, and dried at low temperatures with 5 m/s wind speed at $1-20^{\circ}C$ and 85% relative humidity. Applying the three steps improved sensory qualities compared with the conventional hot air drying and made storage at room temperature for 3 months possible. Specifically, the moisture content of the restorative rice was increased to 30%, which was 4.3 times higher than the 7% of the conventional air dried rice, and the rice grain shape was well maintained. The texture and appearance of the three-step rice were significantly improved (p<0.05) in a sensory evaluation.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.9-15
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• 1998

The inhibitory effect of clove (Eugenia caryophyllata Thumb) on the growth of Escherichia coli 0157:H7 was determined. Tryptic soy broth (TSB) containing 0∼0.5% (w/v) of clove was inoculated with 10/sup/5∼10/sup/7 CFU/ml of E. coli and incubated at 5 different temperature (35, 5, -20, 50 and $55^{\circ}C$). The growth of E. coli was not inhibited at 0.1% clove and growth occured at 0.3% after a prolonged lag period while viable cells of E. coli decreased at 0.5% clove during storage at $35^{\circ}C$. During 32 days of refrigerated storage at $5^{\circ}C$, survivors of E. coli were decreased with the progress of time and increasing clove concentration. At the presence of 0.3 or 0.4% clove, bacterial cells were dead at the end of refrigerated storage. During frozen storage at -$20^{\circ}C$, survivors of E. coli at the presence of 0∼0.4% clove were decreased 2.9∼4.07 log cycles for 4 days of early period and then decreased 1.0∼2.1 log cycles through the frozen storage. There were small changes in populations of E. coli in TSB between different concentrations of clove during frozen storage. The D-values for E. coli at $50^{\circ}C$ were 105.26, 22.47, 13.76, 11.14 and 10.17 min at clove 0, 0.1, 0.2, 0.3, 0.4%, respectively. The D-values for E. coli at $55^{\circ}C$ were 10.75, 8.95, 7.40, 5.96 and 4.96 min at clove 0, 0.1, 0.2, 0.3, 0.4%, respectively. Antibacterial activity of clove against E. coli was more effective at $50^{\circ}C$ than at $55^{\circ}C$.