• Proceedings of the SAREK Conference
• /
• 2005.11a
• /
• pp.410-413
• /
• 2005

Drop-in tests were conducted using R290/R32 (31:69) mixture in an ice-cream maker for possible replacement of R-502 and R-404A. Optimum refrigerant charge and TEV opening were obtained through a series of experiments. At the standard outdoor condition ($35^{\circ}C$ DT, $24^{\circ}C$ WT), the time required for initial ice-cream making was 6'22", which was approximately the same as that of R-404A. The electric energy consumed was 660 kJ, which was about 10% higher than that of R-404A. The compressor outlet temperature ($8^{\circ}C$) and pressure (2.52 MPa) were higher than those ($60^{\circ}C$ and 1.48 MPa) of R-404A. The reason could be the usage of the same R-404A compressor although the specific volume of R290/R32 is much larger.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.18 no.2
• /
• pp.719-725
• /
• 2017

Frozen milk products are commonly made in small refrigeration machines. R-502 has long been used as a refrigerant for soft ice cream machines, but it is being replaced with R-404A due to the issue of ozone layer depletion. However, R-404A has high global warming potential, so it also needs to be replaced. In this study, a mixture of R-290 and R-32 was considered as a new refrigerant. An optimization and performance evaluation of the mixture were conducted for a freezer volume of 2.8 liters. The focus of the optimization was the appropriate refrigerant charge and the opening of the expansion valve. At the optimized conditions, ice cream was produced in 6 minutes and 24 seconds with the mixture, and the COP was 0.83. For R-404A, the ice cream production time was 6 minutes and 22 seconds, and the COP was 0.90. The results may be used for the design of food refrigeration machines and to optimize other refrigeration cycles.

• The monthly packaging world
• /
• s.135
• /
• pp.94-98
• /
• 2004

• Journal of Dairy Science and Biotechnology
• /
• v.3 no.2
• /
• pp.107-117
• /
• 1984

• Journal of Food Hygiene and Safety
• /
• v.29 no.3
• /
• pp.202-206
• /
• 2014

In this study, the bacteriological survey was examined on ice creams at manufacturing factories in Korea during the summer season of 2011. The nineteen selected among 166 samples by preliminary test were collected from 11 different manufacturing factories in four major manufacturers in May 2011. Samples from ice milk, ice creams, sherbets, and non milk fat ice creams were tested for the total aerobic bacteria, coliform bacteria, and five food borne pathogens, respectively. The results showed that the coliforms including E. coli O157:H7, Salmonella spp., Staphylococcus aureus, Clostridium perfringens, and Listeria monocytogenes were not detected on all the ice creams. The total aerobic bacteria of the packed samples examined ranged between $2.5{\times}10^3$ and $5.5{\times}10^5cfu/g$. One ice cream, two sherbets, and four ice milk samples exceeded the acceptable limits of total aerobic bacteria according to the Korean standards for ice cream ($1.0{\times}10^5cfu/g$) and others ($5.0{\times}10^4cfu/g$). The levels of these microorganisms from ice creams were higher in three original equipment manufacturers than seven self-manufacturers. Three of ten ice creams (30.0%), three of six ice milks (50.0%), and one of two sherbets (50%) exceeded the acceptable limits of total aerobic bacteria, respectively. The personnel hygiene procedures with chocolate and vanilla chip addition from the manufacturing process were the main sources of the microbial contamination of stick-bar type ice creams when being produced in a factory. Improvement of the hazard analysis critical control points (HACCP) system should be introduced into the ice cream factory to improve the microbial quality of the ice cream products in Korea.

• Korean Journal of Food Science and Technology
• /
• v.14 no.3
• /
• pp.210-218
• /
• 1982

Correlation between the sensory quality characteristics of commercial ice creams and chemical properties of fat extracted from those was studied. The results of evaluation of preference for appearance, flavor, texture and total quality of four commercial ice cream samples by multiple paired comparison test indicated that sample C was the best among samples in both type of carton and cone. There was some correlation between the sensory quality characteristics of commercial ice creams and chemical properties of fat extracted from those in carton, but that was not shown in cone. The results showed that flavor of ice cream in carton and appearance and flavor of ice cream in cone affected total quality, but texture did not.

• Journal of Veterinary Clinics
• /
• v.35 no.6
• /
• pp.276-278
• /
• 2018

A neutered male Maltese, 11-year-old, presented for hard mass at right flank suddenly. Patient vomited and had anorexia before the presentation, but it is improved after. On blood tests, there were no remarkable findings. On physical examination, firm mass ($2.9{\times}2.6cm$, firm) was detected. No remarkable finding was shown in radiography except for right upper-medial abdominal subcutaneous soft tissue mass. Punch biopsy was performed for histopathologic examination. During the punch biopsy, ice-cream stick ($11.5{\times}1.2cm$) appeared from the hole on right flank. Additionally gastric perforation was detected on ultrasonography. Emergency surgery was performed for the perforation. On histiopathologic examination of the mass, marked, diffuse, neutrophilic and mild eosinophilic dermatitis/cellulitis with no infectious agents was observed.

• The Bulletin of The Korean Astronomical Society
• /
• v.44 no.2
• /
• pp.43.3-43.3
• /
• 2019

A coronal mass ejection (CME) mass is generally estimated by the total brightness measured from white-light coronagraph observations. The total brightness are determined from the integration of the Thomson scattering by free electrons of solar corona along the line of sight. It is difficult to estimate the masses of halo CMEs due to the projection effect. To solve this issue, we construct a synthetic halo CME with a power-law density distribution (ρ = ρ₀r^-3) based on a full ice-cream cone model using SOHO/LASCO C3 observations. Then we compute a conversion factor from observed CME mass to CME mass for each CME. The final CME mass is determined as their average value of several CME masses above 10 solar radii. Our preliminary analysis for six CMEs show that their CME mass are well determined within the mean absolute relative error in the range of 4 to 15 %.

• Journal of the Korean Society of Food Culture
• /
• v.23 no.6
• /
• pp.713-719
• /
• 2008

The purpose of this study was to investigate the food preference and attitude according to six emotions in female university students. Also, it was studied whether the desire to food consumption was changed by each mood. The selfreported questionnaire was used to 285 female university students. There were the significant differences in food preference according to emotions. Pizza & pasta, ice cream and cake were preferred during happiness and amusement. In sadness and anger, alcohol was the most preferred food item. There was the preference of beverage, Jjigae & Baikban, ice cream and snack during relaxation. Chocolate showed the highest preference during depression. The taste and flavor was the main preference attributes during all emotions. The self-assessed food intake during happiness, amusement, anger and relaxation was increased but it was decreased during sadness and depression (p<0.001).

• Culinary science and hospitality research
• /
• v.20 no.6
• /
• pp.91-101
• /
• 2014

This study examines ice cream products with higher preference as dessert food using Tarak which is Korean traditional fermented milk (sherbet 1 kind, ice milk 2 kinds(IM-2, IM-4), ice cream 1 kind (IC-6)), and investigates the quality characteristics of each Tarak ice cream. For viscosity of the mix for Tarak ice creams, sherbet showed the lowest, and IC-6 showed the highest, significantly. For overrun, at 10 minutes, IC-6 with high milk fat content showed a higher value, and at the final 30 minutes, there was no significant difference among all samples. For melting point, IC-6 showed the highest and sherbet showed the lowest. For number of lactic acid bacteria, sherbet showed 7.32 Log CFU/g and IM-2, IM-4 and IM-6 showed 8.35~8.49 Log CFU/g, not showing significant difference. For sensory test of Tarak ice creams, IC-6 showed milk flavor highest, 4.10, and for sourness, sherbet showed 4.20 and IM-2 showed 4.10. For sweet taste, IC-6 showed the highest 5.05, and for bitter, IC-6 showed the lowest, 1.65. For the degree of creaminess, IC-6 was assessed significantly higher as 4.60 and body sense was also assessed higher as 5.05. For acceptance of appearance, taste, flavor and texture, IC-6 was assessed significantly higher than the other samples and for overall acceptability, IC-6 was assessed the highest at 5.15, sherbet showed 3.75, IM-2 showed 3.05 and IM-4 showed 2.50. This suggests that for Tarak ice creams, sensory preference of ice creams with high milk fat content or sherbet with non milk fat content is high.