• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.25 no.1
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• pp.11-16
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• 2019

This study analyzed various packaging materials and types for frozen foods and the effects of packaging materials on temperature changes during frozen process. Pouches with different film thickness were prepared and placed in an IQF freezer, then the temperature inside pouches measured using a deep thermometer. The most common types of primary packaging for frozen foods in the market was plastic pouches with polyethylene or polyamide/polyethylene multilayer materials. The temperature change inside of packaging was delayed with film thickness increased. As the size of packaged food increased, the temperature change inside the food was slowed down. In addition, the pouches with air inside took more time to reach $-30^{\circ}C$ compared to pouches with less air during frozen process. This study provides information on packaging materials and types for frozen foods and preliminary data of temperature change by different types of packaging.

• Proceedings of the Korean Vacuum Society Conference
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• 2016.02a
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• pp.109.1-109.1
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• 2016

진공산업 분야에서 OLED 디스플레이가 큰 시장으로 성장하며 크라이오 펌프가운데서 특별히 수분만 집중적으로 배기할 수 있는 워터펌프(CWP or cold trap)가 각광받고 있다. 이에 현민지브이티(Genesis)는 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. 그 일환으로 본 CWP에 장착할 80K에서 200W급 단단 G-M 냉동기를 2015년 국내 최초로 개발하였다. 본 HPS80200(200W @80K) 단단 G-M냉동기에 대한 성능시험을 수행하던 중 기존 평가방식에 보완할 부분이 있음을 확인하였다. 통상적으로 G-M냉동기의 냉동능력은 저온 스테이지 상단에 온도센서와 히터가 설치된 히터 블럭을 장착한 후 일정한 열부하를 인가하면서 77K 또는 80K에서의 냉동능력을 측정한다. 문제는 여기에 설치하는 온도센서의 장착 위치의 중요성이다. 즉, 어느 부위의 온도를 냉동기의 대표 온도로 정하느냐에 따라 냉동기의 성능 값에 큰 차이를 나타내기 때문이다. 실제 확인 결과, 온도는 히터블럭 내의 위치뿐 아니라 저온 스테이지 부위별로도 크게 차이를 보였다. 따라서 본 연구에서는 보다 합리적이고 정확한 냉동 능력 측정을 위해 77K 에서 냉동기의 질소 액화 능력으로 냉동능력을 평가하고자 하였다. 이를 통해 개발된 HPS80200냉동기의 보다 정확한 냉동능력(77K에서 200W 이상임을 확인함)을 측정할 수 있었고 냉동기의 저온 스테이지에서 대표온도로 설정할 수 있는 위치도 확인할 수 있었다.

• Journal of Aquaculture
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• v.20 no.3
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• pp.173-177
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• 2007

An experiment was performed to obtain cryopreservation techniques of starry flounder (Platichthys stellatus) sperm. Milt obtained from 24 males were cryopreserved using two diluents, artificial seminal plasma (ASP) and Stein's solution (SS) with three cryoprotectants, dimethyl sulfoxide (DMSO), methanol, and glycerol concentrated from 5% to 20%. Post-thaw sperm activity (motility and/or speed) revealed the highest in 10% DMSO and 15% methanol in ASP and SS as diluent. Motility and speed of cryopreserved sperm were decreased according to increase of glycerol concentration. To conclude, DMSO was a better cryoprotectant than methanol or glycerol for cryopreservation of starry flounder sperm. Glycerol was incongruent cryoprotectant because of toxic to starry flounder sperm. Most cryopreserved spermatozoa without cryoprotectant showed the enlarged head with granulated chromatin and ruptured plasma membrane by freezing and thawing injuries compared with unfrozen normal spermatozoa.

• Korean Journal of Poultry Science
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• v.14 no.2
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• pp.145-151
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• 1987

In order to select the optimum freezing condition for the minimization of physico -chemical changes such as protein denaturation, lipid oxidation and pH change, the effect of freezing rates on the poultry meat quality changes was studied during frozen storage at -20$^{\circ}C$. Results obtained from the experiments are as fellows. When chicken breast and leg meat were frozen at above -3cm/hr or the freezing rate, pH change during frozen storage was minimal Although TBA value and free ratty acids were increased during frozen storage, the effect of freezing rates was different depending on muscle types. In terms of protein extractability, the extractability of salt soluble protein and water soluble protein were the highest at above -3cm/hr of the freezing rate during frozen storage. This trend was more obvious with breast meat than leg meat. Considering the above - described results, above -3cm/hr of the freezing rate seemed to be the optimum freezing condition for chicken meat because or the least pH change, low TBA value and high protein extractability.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.316-320
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• 2004

본 연구는 풍속을 다양하게 적용하여 냉동 타조육을 해동시킨 뒤 육의 이화학적 상태 변화를 조사함으로써 타조육 본연의 품질을 유지할 수 있는 최적의 해동조건을 찾고자 실시하였다. 타조 신선육의 pH는 5.87로서 일반 원료육의 pH 범위인 $5.8{\sim}6.2$내에 있었고 해동속도가 빠를수록 타조육의 pH는 감소했다. 타조육의 thawing loss는 해동속도가 빨라질수록 감소했다. 해동속도에 따른 WHC는 대부분 신선육의 경우와 비슷했으나, 자연대류인 0.3027cm/h와 강제대류 중 0.6787cm/h의 경우에는 신선육보다 $4{\sim}7%$ 보수력이 낮게 나타났다. 해동온도에 따른 color의 변화는 조건별로 거의 차이가 나지 않았다. 또한 해동육의 경우 신선육에 비해 TBA 값이 큰 폭으로 상승했고, 특히 강제대류 중 해동 속도가 가장 느린 0.3261cm/h의 경우 가장 높았다. VBN 값은 해동속도에 상관없이 $12{\sim}13mg%$대였으며 동결육은 신선육보다 2.5배나 높은 값을 나타내었다.

• Proceedings of the Korean Vacuum Society Conference
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• 2011.08a
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• pp.171-171
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• 2011

헬륨냉동계통은 연구용 원자로인 하나로에서 냉중성자를 생산할 수 있도록 설치된 수조내기기 내의 감속재인 수소가 정상적으로 열 사이펀을 유지하기 위한 주요 계통이다. 헬륨냉동계통은 헬륨가스를 압축하는 헬륨 압축부분과 헬륨가스를 팽창시켜 저온을 생성시키는 헬륨 팽창부분으로 나누어진다. 헬륨 압축부분은 두 개의 스크류가 맞물려 회전하면서 약 1.05 bar(a)의 헬륨가스를 최대 13 bar(a)까지 압축시키는 압축기가 있으며, 헬륨 팽창부분인 냉동박스의 팽창 터빈은 self-acting gas bearing에 의해 구동되며, 저온모드 운전 시작시 헬륨 압축부분에서 일부의 가스는 팽창 터빈 축(shaft)으로 유입되어 회전속도가 서서히 증가하면서 고속으로 회전하여 극저온의 헬륨가스(14~18 K)를 생성하는 주요 기기이다. 헬륨을 팽창하는 부분인 냉동박스 내로 헬륨 압축가스를 유입하기 전에 압축된 헬륨가스 내 불순물의 순도를 분석하여 냉동박스의 주요 부품인 팽창터빈의 운전에 영향을 미치지 않는 것이 가장 중요하다. 따라서 헬륨 저압측에 헬륨가스 내 불순물 즉, 수소($H_2$), 수분($H_2O$), 질소($N_2$), 탄화수소류(CxHy) 및 오일(Oilaerosol) 등의 함량을 분석하기위해 가스 분석기가 설치되어 있으며, 냉동박스 내로 유입되기 전에 헬륨압축에서 순환되는 가스 내 불순물인 수분, 질소, 탄화수소류 및 오일은 10 vpm 이하이어야 하며, 수소 함량은 0.1 % 이내이어야 한다. 헬륨 압축부분에서 순환되는 가스의 불순물이 요구 조건에 만족하도록 헬륨 고압측과 헬륨 저압측에 cryogenic adsorber를 설치하여 가스 내 불순물을 제거하는 가스순도제어 작업을 수행해야 한다. cryogenic adsorber를 사용하기 위해서는 장치 내의 불순 가스를 공정진공도(1.33 X $10^{-3}$ mbar) 이하로 진공배기하는 작업이 매우 중요하다. 이는 계통의 헬륨가스가 오염되지 않도록 하는 것으로 cryogenic adsorber 내에는 액체질소를 충전하여 액체질소 온도에 노출된 활성탄층을 헬륨가스가 흐르면서 수분, 질소, 탄화수소류 및 오일 등이 제거된다. 이 논문에서는 헬륨냉동계통의 가스 순도 제어 작업을 통해 헬륨가스의 순도가 요구조건 이하로 만족하며, 팽창 터빈의 운전에 영향을 미치지 않음을 기술하고자 한다.

• Food Science and Preservation
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• v.24 no.6
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• pp.746-757
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• 2017

This study was performed to evaluate the effect of different freezing conditions and storage periods on physicochemical and microbial characteristics of garlic. Garlics were washed, dried, sliced to 0.3 cm then packed in LDPE+LLDPE film bags. They were treated with still-air freezing at $-20^{\circ}C$ (SAF20), $-40^{\circ}C$ (SAF40) and immersed-liquid freezing at $-40^{\circ}C$ (ILF40). Frozen garlics were stored under frozen storage conditions for 7 months at $-20^{\circ}C$ and quality characteristics were measured monthly during the frozen storage. Freezing rate of garlic was the fastest in ILF 40 (10 min), SAF40 (40 min) and SAF20 (1,600 min) sequentially. In ILF40, drip loss, cutting force, total aerobic bacteria count and pH were the lowest, whereas pyruvic acid and allicin content were the highest (p<0.05) during frozen storage, these results were the most similar characteristics with the fresh garlic. During frozen storage, drip loss, color difference and total organic acid content were significantly fluctuated in SAF20 (p<0.05), while they were not changed in ILF40. Overall, total aerobic bacteria count and pH decreased, cutting force, pyruvic acid and allicin content remained unchanged in all groups. In conclusion, the optimal freezing conditions for garlic with the least quality changes was considered to be ILF40 (immersed liquid freezing), keeping quality characteristics up to 7 months by freezing storage.

• 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.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.168-171
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• 1990

This study was purposed to elucidate the migration phenomenon of fluoride from the chitinous sections into the muscle flesh of the frozen krill during thawing. The fluoride content ratio between chitinous sections and muscle flesh in the frozen krill was 94.8 : 5.2. Among the several thawing methods used, migration velocity of fluoride was the highest in the krill thawed with microwave and the lowest in the krill thawed at low temperature $(4^{\circ}C)$. The migrated amount of fluoride after thawing was various depended upon the thawing methods, and the increased amount during thawing was 2-5 times higher than Initial amount before thawing.

• Restorative Dentistry and Endodontics
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• v.33 no.4
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• pp.332-340
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• 2008

The purpose of this study was to evaluate the viability of periodontal ligament cell in rat teeth using slow cryopreservation method with magnetic field through MTT assay and TUNEL test. For each group, 12 teeth of 4 weeks old white female Sprague-Dawley rat were used for MTT assay, and 6 teeth in TUNEL test. The Maxillary left and right, first and second molars were extracted as atraumatically as possible under tiletamine anesthesia. The experimental groups were group1 (immediately extraction), group 2 (cold preservation at 4$^{\circ}C$ for 1 week), group 3 (rapid cryopreservation in liquid nitrogen), group 4 (slow cryopreservation with magnetic field of 1 G), and group 5 (slow cryopreservation). F medium was used as preservation medium and 10% DMSO as cryoprotectant. After preservation and thawing, the MTT assay and TUNEL test were processed. One way ANOVA and Scheffe method were performed at the 95% level of confidence. The value of optical density obtained after MTT analysis was divided by the value of eosin staining for tissue volume standardization. In both MTT assay and TUNEL test, it had showed no significant difference among group 3, 4, and 5. And group 3 had showed higher viability of periodontal ligament cell than group 2. From this study, slow cryopreservation method with magnetic field can be used as one of cryopreservation methods.