• Proceedings of the Membrane Society of Korea Conference
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• 1994.04a
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• pp.13-18
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• 1994

99.9% 이상의 고순도 산소를 대량으로 생산하기 위하여는 주로 냉동 증류(cryogenic fractionation)가 사용된다[1]. 그러나 의료 분야를 비롯하여 소량의 산소를 필요로 하는 많은 분야에서 요구되는 산소의 순도는 40-90% 범위에 있다[2,3]. 이 정도 등급의 산소의 공급은 PSA(Pressure Swing Adsorption)과 MP(Membrane Permeation)의 공정에 의존하게 될 가능성이 크다[4,6]. 이는 이 공정들이 작은 규모의 생산에 적합할 뿐만 아니라 조업이 용이하고, 유지비가 적게 들며 장치의 재배치가 용이하기 때문이다.

• Vending industry
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• v.3 no.2 s.10
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• pp.80-81
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• 2004

소프트아이스크림기 내수시장은 그간 해외제품이 $80\%$ 이상을 점유했다. 타품목보다 국산제품을 통한 수입 대체효과가 지극히 느렸던 이유는 바로 제품 품질문제에 있었다. 소프트아이스크림기가 워낙 고성능, 고품질이어야 하다 보니 국내 제품이 해외제품의 기술력을 따라가기 힘들었던 게 그간의 현실이었다. 특히 미국 TAYLOR사의 제품은 이 시장에 절대강자의 위치를 점하고 있어 난공불락의 아성을 공고히 했다. 그런데 최근 TAYLOR 제품에 견줄만한 고품질의 국산 제품이 등장했다. 냉동기기 전문업체 세아이엔씨는 TAYLOR 제품을 타킷으로 해 심혈을 기울여 개발한 ICES 소프트아이스크림기를 선보였다. 뛰어난 성능과 경쟁력 있는 가격으로 TAYLOR의 아성에 일대 도전장을 던진 ICES 소프트아이스크림기를 집중취재했다.

• Restorative Dentistry and Endodontics
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• v.34 no.4
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• pp.356-363
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• 2009

The purpose of this study was to evaluate the viability of periodontal ligament cells in rat teeth using slow cryo-preservation method under pressure by means of MTT assay and WST-1 assay. Eighteen teeth of Sprague-Dawley white female rats of 4 week-old were used for each group. Both sides of the first and second maxillary molars were extracted as atraumatically as possible under Tiletamine anesthesia. The experimental groups were group 1 (Immediate control), group 2 (Cold preservation at $4^{\circ}C$for 1 week), group 3 (Slow freezing), group 4 (Slow freezing under pressure of 3 MPa). F-medium and 10% DMSO were used as preservation medium and cryo-protectant. For cryo-preservation groups, thawing was performed in $37^{\circ}C$water bath, then MTT assay and WST-1 assay were processed. One way ANOVA and Tukey method were performed at the 95% level of confidence. The values of optical density obtained by MTT assay and WST-1 were divided by the values of eosin staining for tissue volume standardization. In both MTT and WST-1 assay, group 4 showed significantly higher viability of periodontal ligament cells than group 2 and 3 (p < 0.05), but showed lower viability than immediate control group. By the results of this study, slow cryo-preservation method under pressure suggests the possibility for long term cryo-preservation of the teeth.

• Proceedings of the SAREK Conference
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• 2004.11a
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• pp.94-94
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• 2004

• 보일러설비
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• s.78
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• pp.100-104
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• 2000

본 고에서는 향후 빙축열시스템의 주류를 이룰 것으로 예상되어 활발히 연구개발이 추진되고 있는 Ice Slurry 방식 빙축열시스템에 대하여, 현재까지 개발되었거나 개발중인 시스템들의 특징, 종류, 응용분야 등을 중심으로 한 기술개발 동향 및 향후 추진되어야 할 연구개발방향 등, Ice Slurry 방식 빙축열시스템 전반에 걸친 연구개발 현황과 향후 전망에 대하여 알아보았다.

• 보일러설비
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• s.80
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• pp.111-116
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• 2000

본 고에서는 향후 빙축열시스템의 주류를 이룰 것으로 예상되어 활발히 연구개발이 추진되고 있는 Ice Slurry 방식 빙축열시스템에 대하여, 현재까지 개발되었거나 개발중인 시스템들의 특징, 종류, 응용분야 등을 중심으로 한 기술개발 동향 및 향후 추진되어야 할 연구개발방향 등, Ice Slurry 방식 빙축열시스템 전반에 걸친 연구개발 현황과 향후 전망에 대하여 알아보았다.

• Proceedings of the SAREK Conference
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• 2007.06a
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• pp.69-69
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• 2007

• Proceedings of the SAREK Conference
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• 2003.07a
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• pp.137-137
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• 2003

• Applied Biological Chemistry
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• v.46 no.1
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• pp.39-45
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• 2003

This study was conducted to investigate the effect of ash contents of bread flour on the rheology of frozen dough In making frozen dough by measuring amylograph, flrinograph and extensograph. The quality of frozen-stored dough under freezing condition ($-20^{\circ}C$, 12 weeks) was evaluated by measuring final proof time, moisture content, baking loss, loaf volume and hardness of bread with storage time. In bread flour with high ash content farinogram showed that water absorption, degree of softening increased but valorimeter value decreased. In bread flour with low ash content amylogram showed that gelatinization temperature and maximum viscosity increased and extensogram showed that the area and resistance of the bread flour increased. As the proof time increased the extensibility decreased. Final proof time of frozen dough was shortened at the bread flour with low ash content with storage time. In bread using the flour with high ash content, moisture content, increased but baking loss rate decreased while the hardness of product increased slowly with time. But in bread using the flour with low ash content, the loaf volume of baking increased but the hardness of product decreased. As the frozen storage time was shortened, the product was more stable and better in quality.

• Food Science and Preservation
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• v.5 no.4
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• pp.326-330
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• 1998

Freeze storage technique is widely used for food processing to keep freshness and quality of the product. This technique was applied to fresh, unshelled groundnut to develop a new type of product which could maintain fresh taste and nutritive values even after several months of storage. The groundnut varieties, Daepungtangkong, Daekwangtangkong and Sindaekwangtangkong were grown at the experimental field of NCES in 1996. Immatured pods or groundnut were harvested around 20 to 3o days before full maturity, washed, and steamed at 100$^{\circ}C$ for 5 min. to stop enzyme activity. After vacuum packing (at -760mmHg for 10 min.) with 0.08mm polyvinyldichloride film, the pods were immediately frozen at -70$^{\circ}C$ for 24h and transfered at -20$^{\circ}C$ for long-term storage. Physico-chemical properties of frozen vegetable groundnut were investigated at 2 months after storage and compared to those of conventionally dried groundnut. After 2 months storage, the thawed kernels were very palatable with softness and fresh taste. Acid value and hardness (measured as the compression force on the probe of a texture analyzer) were much lower in frozen vegetable groundnut than those in the air-dried ones. Presence of free sugars is one of the important factors affecting groundnut taste, and the free sugar contents were considerably decreased in the frozen vegetable groundnut compared to freshly harvested groundnut. But in dried groundnut no free sugar was detected.