• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1055-1061
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• 2014

Innovative freezing technology is currently applied to preserve foodstuffs for long-term storage. Generally, the quality of frozen food is closely related to the types of freezing and thawing processes. In this study, we characterized the physicochemical properties of onions depending on freezing rate. When onions were frozen at $-40^{\circ}C$, freezing rates were 0.1, 0.5, and $0.7^{\circ}C/min$ depending on air-blast quick freezer mode. Onions were thawed by microwave irradiation at 400 W. Hardness of onion dramatically decreased after freezing and thawing compared with blanched onion. However, the fastest freezing rate did not affect hardness. Thawing loss of onion decreased with a faster freezing rate. For morphological observation, onion frozen at a faster rate showed a smaller ice-crystal size. Vitamin C content decreased upon blanching or freezing, but there was no significant difference according to freezing rate. Although free sugar content also decreased upon blanching and freezing, its highest content was at $0.7^{\circ}C/min$ freezing. Among organic acids, malic acid content was highest at $0.7^{\circ}C/min$ freezing. Based on this study, it could be suggested that a faster freezing rate is effective to improve frozen food quality in accordance with preventing tissue damage or minimizing destruction of nutrients.

• Proceedings of the Korean Vacuum Society Conference
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• 2011.08a
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• pp.85-85
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• 2011

반도체 생산 공정은 청정 환경을 요구하며, 이를 위해서는 고진공 환경이 필수적인 요소이다. 반도체 생산 라인의 고진공 환경 조성을 위해서는 주로 복합 분자 펌프와 크라이오 펌프가 사용되고 있다. 본 연구에서는 기존의 상용 크라이오 펌프에 사용되던 GM 극저온 냉동기를 맥동관 냉동기로 대체하기 위한 연구를 수행하였다. 맥동관 냉동기는 저온부에 움직이는 부분이 없어 진동이 작고, 신뢰성이 높은 장점이 있어 이를 이용한 크라이오 펌프는 반도체 생산 공정의 공정 정밀도 향상에 기여할 수 있을 것으로 기대된다. 맥동관 냉동기는 크라이오 펌프에 사용하기 위하여 2단으로 구성되며, 저온부가 U자 형상으로 개발되었다. 상용화를 고려하여 로터리 밸브와 위상조절기구가 위치하는 상온부는 일체형으로 제작하였다. 제작된 맥동관 냉동기의 기초 냉각 성능 시험 결과 부하가 없는 조건에서 최저도달온도는 1단과 2단에서 각각 42.53 K과 8.68 K 이었으며, 부하 시험 결과 1단과 2단에서 각각 40 W at 82.97 K, 10 W at 20.51 K의 냉각 능력을 갖는 것으로 측정되었다. 개발된 맥동관 냉동기에 복사차폐막 및 1차, 2차 냉각판을 설치하여 크라이오 펌프를 구성하였고, 기체 질소에 대한 배기 속도 측정 시험을 수행하였다. 배기속도 측정 결과 배기속도는 2차 냉각판의 형상에 크게 영향을 받는 것이 확인되었으며, 약 650 L/의 배기속도를 갖는 것으로 측정되었다. 실험 결과를 바탕으로 크라이오 펌프로 작동시 맥동관 냉동기의 동작 특성 및 배기 속도 향상을 위한 방안을 논의하였다.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.413-418
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• 2002

The dough was frozen either before or after fermentation at the five different freezing and storage conditions. Although fermentation before freezing was effective for rapid freezing, it reduced bread volume of the dough frozen at both air freezer and liquid immersion freezer. Freezing at the air freezer set to $-70^{\circ}C$ took more time for freezing and resulted in lower bread volume than freezing at the immersion freezer set to $-20^{\circ}C$. Therefore, the freezing in the liquid immersion freezer was more effective to reduce the freezing time and increase the bread volume. At the liquid immersion freezer, the higher temperature was more effective than lower temperature. The doughs frozen in a liquid immersion freezer set to $-10^{\circ}C$ and fermented after de-frosting produced higher bread volume than control unfrozen dough. And also there was no significant difference in bread volume between the control unfrozen dough and the dough frozen in a liquid immersion freezer set to $-10^{\circ}C$, fermented before freezing and re-fermented after defrosting. The longer proof time and greater loaf volume obtained for the dough frozen and stored at the air freezer set to $-70^{\circ}C$. Therefore the optimum process for freezing the dough was freezing immediately after mixing, storing at $-10^{\circ}C$ in a liquid immersion freezer and fermented after defrosting.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.145-148
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• 1989

Shiitake mushrooms were dried by hot air, far infrared and freeze dryers in order to compare qualities after drying. When hot air drying was performed with the four temperature variations ranged from $45\;to\;70^{\circ}C$, there was tendency to increase volume retention but decrease rehydration ratio, as drying temperature increased. And the largest amout of 5'-GMP was contained in mushroom dried at $50^{\circ}C$. For far infrared drying, volume retentions were lower but rehydration ratios were higher, as compared with hot air drying at the same temperature. In freeze drying, freezing rate had no influence on volume retention but rehydration ratio was highest value when frozen at $-18^{\circ}C$. As shelf temperature increased(drying rate increased), rehydration ratio increased. Also, contents of 5'-AMP, 5'-GMP and 5'-XMP increased with the increase of freezing rate and drying rate.

• Restorative Dentistry and Endodontics
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• v.34 no.6
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• pp.491-499
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• 2009

This study examined the influence of the storage methods on the viability of oral epithelial cells using conventional cell freezing storage, slow freezing preservation, rapid freezing preservation, and slow freezing preservation with a pressure of 2 Mpa or 3 Mpa. The cell viability was evaluated by cell counting, WST-1 and the clonogenic capacity after 6 days of freezing storage. After 6 days, the frozen cells were thawed rapidly, and the cell counting. WST-1, and clonogenic capacity values were measured and compared. 1. The results from cell counting demonstrated that conventional cryopreservation, slow freezing under a 2 Mpa pressure and slow freezing under a 3 Mpa pressure showed significantly higher values than slow freezing preservation and rapid freezing preservation (p < 0.05). 2. The results from the optical density by WST-1 demonstrated that slow freezing under a 2 Mpa pressure showed significantly higher values than slow freezing preservation and rapid freezing preservation (p<0.05). 3. The clonogenic capacity demonstrated that slow freezing under a 2 Mpa pressure showed significantly higher values than slow freezing preservation and rapid freezing preservation (p < 0.05).

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.182-187
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• 2003

Quality attributes of reconstructed pork patties with ISP were evaluated. Reconstructed pork patties with 30% meat plus ISP and 50% meat plus had significantly less cooking loss and dimensional changes than control. Sensory evaluation revealed patties with 30 or 50% meat had higher hardness and juiciness than control, patties with ISP, and patties with direct addition of ISP. Objective elasticities of patties with 30 or 50 % meat were high, whereas patties without ISP had higher values of hardness, gumminess, and chewiness. Color of patties with 30 or 50% meat were different from that of control. These result show addition of ISP to meat emulsion for pork patties markedly improved cooking loss, dimensional changes, hardness, and juiciness. When pork patties and cutlets prepared according to meat (30%) formula were frozen, cooking loss was significantly higher in slow-frozen patties, but freezing rate did not affect dimensional changes of patties and cutlets. Slow-frozen patties had higher hardness, but other textural properties were affected by the freezing rate. Quality of pork cutlets was not significantly changed by the freezing rate.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.235-244
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• 2014

The purpose of this study was to investigate the effect of freezing and thawing rate on the physical properties of soybean sprouts to improve the quality of processed soybean sprouts during distribution and storage. Cooked soybean sprouts were frozen by air-blast freezing (ABF) system at $-45^{\circ}C$ or natural air convection freezing (NCF) system at $-24^{\circ}C$, then thawed using microwave oven by varying output power (0, 400, 800 and 1,000 W) until $75^{\circ}C$. The quality of soybean sprouts was measured by the water content, hardness and springiness. In addition, the internal microstructure of soybean sprouts was observed by optical microscope. For results, water content of soybean sprouts thawed by 1,000 W in a microwave showed the lowest value after natural air convection freezing. Springiness of soybean sprouts thawed by all amounts of output power was decreased in comparison with control. Hardness was increased only in soybean sprouts thawed by 1,000 W after air-blast freezing. However the gaps between springiness and hardness were relatively small with control at 1,000 W thawing, after air-blast freezing. Internal microstructure of the soybean sprouts was more damaged as freezing and thawing time were increased. In conclusion, high freezing and thawing rate might improves the quality of soy bean sprout, and IQF freezing and 1,000 W of microwave thawing appears to be the optimum condition for frozen HMR production. From the results freezing and thawing process parameters might can be use as quality control parameters as various type of sprout products processing.

• Proceedings of the Korean Vacuum Society Conference
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• 2015.08a
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• pp.93.1-93.1
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• 2015

근래 디스플레이 분야에서 OLED가 시장을 주도하면서 이 공정에 가장 적합한 진공펌프로 크라이오 펌프가 주목을 받고 있다. 화소 형성 공정에 사용되는 유기물이 수분에 취약하기 때문인데, 크라이오 펌프가운데서 특별히 수분만 집중적으로 배기할 수 있는 워터펌프(CWP or cold trap)가 각광받고 있다. 이에 HM GVT는 중소기업청 중소기업개발지원사업의 일환으로 진행된 2014년도 구매조건부 신제품 개발사업에 선정되어 '극저온 G-M냉동기를 이용한 대용량 Cold Trap개발' 과제를 수행하면서 32인치 급으로 수분에 대해서 30,000 [L/s] 이상의 배기속도를 가지는 대형 CWP를 개발하고 있다(수요처: (주)아바코). 통상적으로 흡기구가 30인치라면 수분 배기속도는 대략 65,000 L/s에 이르고 200 W 냉각능력이면 최대 수분 분압 0.008 mbar에서 작동시킬 수 있다. 따라서 1차년도의 목표는 큰 배기용량과 대형 사이즈의 CWP를 개발하기 위해 80 K에서 200 W 이상의 냉동능력을 보유한 단단 G-M 극저온냉동기를 선행 개발하는 것이다. 이에 현재 최대 냉동능력 80 K에 130 W의 냉동능력을 가지는 HPS055모델을 이용하여 다양한 예비시험들을 수행하여 최적의 설계인자들을 도출하였고 이를 근거로 80 K에서 200 W 이상의 냉동능력을 가지는 HPS80200모델을 설계 및 제작, 성능시험을 수행하였다. 이에 국내 최초로 80 K에서 200 W의 냉동능력을 가지는 단단 G-M냉동기를 개발하였고 설계 및 제작에 대한 원천기술을 확보할 수 있었다.

• Journal of Chest Surgery
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• v.36 no.4
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• pp.219-228
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• 2003

Background:Liquid nitrogen freezing techniques have already met with widespread success in biology and medicine as a means of long-term storage for cells and tissues. The use of cryoprotectants such as glycerol and dimethylsulphoxide to prevent ice crystal formation, with carefully controlled rates of freezing and thawing, allows both structure and viability to be retained almost indefinitely. Cryopreservation of various tissues has various con-trolled rates of freezing. Material and Method: To find the optimal freezing curve and the chamber temperature, we approached the thermodynamic calculation of tissues in two ways. One is the direct calculation method. We should know the thermophysical characteristics of all components, latent heat of fusion, area, density and volume, etc. This kind of calculation is so sophisticated and some variables may not be determined. The other is the indirect calculation method. We performed the tissue freezing with already used freezing curve and we observed the actual freezing curve of that tissue. And we modified the freezing curve with several steps of calculation, polynomial regression analysis, time constant calculation, thermal response calculation and inverse calculation of chamber temperature. Result: We applied that freezing program on mesenchymal stem cell, chondrocyte, and osteoblast. The tissue temperature decreased according to the ideal freezing curve without temperature rising. We did not find any differences in survival. The reason is postulated to be that freezing material is too small and contains cellular components. We expect the significant difference in cellular viability if the freezing curve is applied on a large scale of tissues. Conclusion: This program would be helpful in finding the chamber temperature for the ideal freezing curie easily.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.248-248
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• 2013

저소음, 저진동이 장점인 맥동관형 냉동기 및 이를 이용한 크라이오 펌프를 국산화하는 연구개발사업이 상당히 진전되어 첫 번째 시제품을 완성했다. 3개월 여에 걸쳐 냉동기 냉동능력, 진동 및 펌프 냉각시간을 포함해서 질소, 수소 또는 알고에 대한 펌프 배기속도, 배기용량, 최대유량, 교차값, 알곤회복시간 등 규격, 비규격을 통틀어 모든 평가항목을 망라하는 펌프 배기 성능시험을 완료했다. 성능평가결과에 나타난 시제품의 장단점을 분석하여 보완 및 개선점을 찾고 이를 완제품 제작에 반영하려고 한다. 내경 14인치인 크라이오 펌프 시제품의 질소 배기속도는 목표치를 30% 정도 상화하여 4,600 L/s가 나왔고 배기용량은 약 45만 $mbar{\cdot}L$에 달했으며 교차값은 2,200 $mbar{\cdot}L$로 측정되었다. $5{\times}10^{-8}$ mbar 기준 알곤 회복시간은 2분 정도로 5분 이내라는 기준을 만족했다. 한편 20 K까지 펌프 냉각시간이 135분이므로 15분 이상 단축이 필요한데 이는 열차폐 특히 배플의 열적설계를 개선함으로써해결하려고 한다. 그리고 수소에 대한 배기성능 개선을 위해 활성탄 어레이의 제작공정을 표준화할 필요가 있다.