• Food Science and Preservation
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• v.3 no.2
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• pp.155-170
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• 1996

In order to determine the physiolosical characteristics of plum fruits(Oishi wase) during maturation and guilty according to temperature after harvest, (2-chloroethyl) phosphonic acid(ethphon) 390ppm was sprayed on plum tree 11days before commercial matuarity in Suwon area. And also this study was acted to investigate fruits quility(Formosa) influenced by temperature(room, low) and polyethylene films(0.03, 0.06, 0.1mm), 1. Effect of ethphon on the fruits maturation and fruits(Oishi wase) quility according to temperature ofter harvest. Ethephon stimulated fruits ripening but the firmness was reduced rapidly. Soluble solids and titratable acidity was not very different than each treatment. Carbon dioxide and ethylene production were advanced and the production peak were shown earlier by ethephon treatment as compared with control fruit. Anthocyanin development was enhansed rapidly by ethephon treatment but it exerted a bad influence on fruits color after harvest, The soluble sugars in fluits were mainly glucose, sucrose, and fructose. Those content were higher in treated fruit than control. The organic acid was mainly malic acid. The shelf life was less than about 5days at room temperature and about 10 days at low temperature. 2. Fruits(Formosa) quility as affected by polyethylene film bagging. The polyethylene films well maintained the firmness both room and low temperature. Low temperature was more effective in maintaining titratable acidity than room temperature, especially polyethylene films. On the Other hand, soluble solids content was not shown wide differance between room and low temperature. Polyethylene film showed a high resperation rate, the rate was higher at room temperature than low temperature and thicker films revealed higher rate. Otherwise, ethylene production was low in all treatment Polyethylene film inhibited the coloration of fruits, decreased anthocyanin content. Fruits coloration delayed by low temperature in control. The shelf life of plum fruits was about 6 days at room temperature and 13 days at low temperature in control Polyethylene film had no advantage on shelf life both at room and low temperature.

• Food Science and Preservation
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• v.4 no.3
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• pp.279-286
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• 1997

The effect of drying temperature (30, 40, 50, 60$^{\circ}C$) on chemical components of Shiitake mushroom(Lentinus edodss) was investigate. When compared proximate composition on pileus and stipe of raw and dried materials, all of them were found to be higher in the stipe part than in the pileus part. The major components of organic acid were oxalic, citric, malic, malonic and pyroglutaric acid. The contents of free and total amino acids in pileus and stipe were 3458.4, 7640.2mg% for pilueus; 2298.0, 6171.5mg% for stipe on dry basis, respectively. On the other hand, there was no significant difference in the changes of crude ash and organic acids content of Shiitake mushroom among drying temperatures. But the amount of crude fats was increased and that of reducing sugars was decreased with increase of drying temperature. The contents of crude proteins of pileus part of dried materials were increased with increased drying temperature, but those of stile part were gradually decreased. The contents of free amino acids decreased with increase in drying temperature, but those of total amino acids were gradually increased.

• Journal of Chest Surgery
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• v.25 no.2
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• pp.131-136
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• 1992

The effect of temperature of cardioplegic solution on myocardial preservation was studied using isolated rat heart perfusion technique. Twenty Sprague-Dawley rats, weighing 120~140gm, were pretreated with intraperitoneal injection of heparin sodium[300u/kg] and then the hearts were excised after cervical herniation 30 minutes later. The hearts were perfused in isolated working heart apparatus with oxygenated modified Tyrode solution at 37oC. After 10 minutes of non working heart perfusion, the hearts were subjected to arrest for 30 minutes by administration of 5cc cardioplegic solution at the temperature of 4oC [Group I ], 15oC [Group II], 25oC [Group III], 37oC[Group IV]. At the same time, the topical cooling of heart was performed using ice saline. After arrest, the hearts were reperfused by non working heart perfusion for 1 hour with modified Tyrode solution at 37oC. The CPK, GOT and LDH in reperfusate were measured at 5,20,40,60 minutes after start of reperfusion. With the values of those, we compared the effect of temperature of cardioplegic solution on myocardial preservation. The results were as follows; 1. The enzyme values in reperfusate were highest at 5 minute and after then declined. 2. At 5 minutes after reperfusion, the enzyme values in Group I were lower than those in other Groups. These results suggest that the cardioplegic solutions using for cardiac arrest and myocardial protection can be working better at 4oC than at any other temperature.

• Food Science and Preservation
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• v.24 no.4
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• pp.505-509
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• 2017

Water vapor adsorption kinetics of vacuum-dried jujube powder were investigated in temperature and relative humidity ranges of 10 to $40^{\circ}C$ and 32 to 75%, respectively. Water vapor was initially adsorbed rapidly and then reached equilibrium condition slowly. Reaction rate constant for water vapor adsorption of vacuum-dried jujube powder increased with an increase in temperature. The temperature dependency of water activity followed the Clausius-Clapeyron equation. The net isosteric heat of sorption increased with an increase in water activity. Good straight lines were obtained with plotting of $1/(m-m_0)$ vs. 1/t. It was found that water vapor adsorption kinetics of vacuum-dried jujube powder was accurately described by a simple empirical model, and temperature dependency of the reaction rate constant followed the Arrhenius-type equation. The activation energy ranged from 50.90 to 56.00 kJ/mol depending on relative humidity. Arrhenius kinetic parameters ($E_a$ and $k_0$) for water vapor adsorption by vacuum-dried jujube powder showed an effect between the parameters with the isokinetic temperature of 302.51 K. The information on water vapor adsorption kinetics of vacuum-dried jujube powder can be used to establish the optimum condition for storage and processing of jujube.

• Food Science and Preservation
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• v.10 no.4
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• pp.470-475
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• 2003

The response surface methodology was performed by central composite design for moisture content, titratable acidity, hunter's color value and organoleptic properties based on drying temperature and time of Citrus, to apply basic data to preparation of dried Citrus. Moisture content, b value and organoleptic color were affected by drying temperature ; That decreased with increase of drying temperature. Titratable acidity was affected by drying time. Organoleptic flavor and taste were affected by drying temperature and time. The optimum drying conditons for organoleptic taste were 67.56$^{\circ}C$ in drying temperature and 8.06 hr in drying time.

• Korean Journal of Animal Reproduction
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• v.21 no.4
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• pp.405-409
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• 1997

This study was carried out to investigate the general characteristics such as semen volume, pH, sperm motility and sperm concentration of the semen collected from Korean Jindo dogs by the mothod of Digital manipulation of penis, and the effect of temperature and preservation time on motility of fresh semen. Multiple ejaculates were collected from four male Korean Jindo dogs. The results obtained in this experiment were as follows : 1. Average semen volume per ejaculate, semen pH, sperm motility and sperm concentration of the second fraction and the small volume of third fraction from the ejaculate were 3.29ml, 6.30, 96.70% and 1.64$\times$108 cells/ml, respectively. 2. Average semen volume per ejaculate, semen pH, sperm motility and sperm concentration of the first fraction from the ejaculate were 1.16ml, 6.10, 6.67% and 5.07$\times$105cells/ml. Average semen volume per ejaculate, semen pH, sperm motility and sperm concentration of the second fraction from the ejaculate were 2.30ml, 6.33, 97.66% and 1.92$\times$108cells/ml. Average semen volume per ejaculate, semen pH, sperm motility and sperm concentration of the third fraction from the ejaculate were 3.24ml, 6.51, 93.33% and 3.13$\times$107cells/ml. 3. Motility of fresh semen during preservation were higher at 17$^{\circ}C$ than at 5$^{\circ}C$ or 36$^{\circ}C$. When preservation temeprature was 17$^{\circ}C$, motility were 95.75% at 1 h, 90.00% at 6 h, 84.25% at 12 h, 68.00% at 18 h, 36.25% at 24 h and 28.75% at 30 h, respectively.

• Journal of Embryo Transfer
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• v.28 no.2
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• pp.113-119
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• 2013

The study focuses on the quality assessment of Black Bengal buck semen preserved at chilled condition. In this in vitro trial, collected semen from Black Bengal bucks was preserved at chilling temperature ($4{\sim}5^{\circ}C$) in tris-glucosecitrate yolk medium of 1:5 ratios for four days. Artificial Vagina (AV) method was utilized to collect semen from buck. General evaluation of semen includes the color, mass activity and density were measured by direct visual examination. However, computer-assisted sperm analysis (CASA) and phase contrast microscopy were used to figure out the motility (%), hyper-activated (HYP) motility (%) and number of abnormal spermatozoa (%) initially, and at every 24 h intervals. The result revealed that spermatozoa preserved at chilling temperature showed significantly (P<0.05) lower motility and HYP motility with the progression of preservation. The number of phenotypically abnormal spermatozoa significantly (P<0.05) increased following preservation. Although significant positive correlation (r=0.945; P<0.05) was existed between % motile and % HYP motile spermatozoa however, the % of morphologically abnormal spermatozoa was negatively correlated with % motile (r=-0.997; P<0.05) and % HYP motile spermatozoa (r=-0.946; P<0.01). Therefore, we concluded that the quality of chilled semen progressively losses its viability and doesn't remain useable after certain period of preservation with respect to its motility and morphology.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1998.09a
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• pp.66.1-66
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• 1998

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.24 no.5
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• pp.561-570
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• 1995

• Herbal Formula Science
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• v.20 no.2
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• pp.29-35
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• 2012

Objectives : To provide the information of preservation method for herbal decoction, we evaluated the anti-inflammatory effects according to preservation temperature and period of Pyungwi-san (PWS, Ping wei-san) decoction. Methods : The anti-inflammatory activity of PWS was investigated by carrageenin-induced paw edema in SD rats. At 0 month, PWS extract was administrated 100, 300 and 1000 mg/kg/day orally for seven days prior to induction of edema. Edema was induced by subcutaneous injection of 1% carrageenin into the right hind paw. The paw volume was measured at 4 hr following carrageenin-induced paw edema in rats. At 6 and 12 months, PWS extracts according to preservation temperatures (room temperature, $4^{\circ}C$ and $-20^{\circ}C$) were administrated in rats and then carrageenin-induced paw edema volume was measured. Results : PWS showed inhibitory effect on carrageenin-induced paw edema in rats and the optimal dose was 1000 mg/kg/day at 0 month of storage. At 6 month of storage, PWS storaged at $4^{\circ}C$ and $-20^{\circ}C$ were inhibited paw edema but that storaged at room temperature was not reduced paw edema in rats. Conclusions : These results suggest that PWS decoction pouch has anti-inflammatory activities at both $4^{\circ}C$ and $-20^{\circ}C$ during 6 month storage.