• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.23 no.1
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• pp.53-59
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• 1994

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.424-429
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• 1996

In an attempt to evaluate the effect of six starch sources-potato starch acetate, corn starch acetate, waxy corn starch, corn starch, potato starch, and wheat starch on properties of frozen noodle, amylograph characteristics of starch-wheat flour composites, cooking quality, maximum cutting force and sensory properties of cooked frozen noodles were examined. Compared with 100% wheat flour as control, potato starch acetate and potato starch-wheat flour composites had slightly lower initial pasting temperature and wheat flour composites with acetylated starches, waxy corn starch and potato starch had slightly higher maximum peak viscosity. At cooking quality examination of noodles made from wheat flour-starch composites, volume and weight of cooked noodles were increased and cook loss was decreased with the addition of acetylated starches and waxy corn starch. Maximum cutting forces of cooked frozen noodles containing more than 15% of potato starch acetate and only 15% of corn starch acetate were higher than that of control. Other starches except potato starch improved sensory properties of cooked frozen noodles and the greatest positive effect was acetated potato starch.

• Journal of Chest Surgery
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• v.39 no.12 s.269
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• pp.953-956
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• 2006

Surgical resection is the most effective treatment in operable lung cancers. However, less invasive local treatments are being applicated to the patients having high surgical risk due to their poor general condition. Cryosurgery is known to be highly effective and safe in the treatment of liver and prostate cancers and it is also being applicated in the treatment of lung cancers, especially with the excision of tracheal mass and lung parenchymal cancers. In our hospital, we have tried a less Invasive method, the cryotherapy, to a patient who had a newly developed lung cancer at his right lower lobe after he had been treated with right upper lobe resection and left upper lobe resection due to bilateral lung cancels. After the treatment, he is being followed up at our out patient department for 2 years. Here, we present the method and result that have been applicated in this case.

• Proceedings of the Korean Vacuum Society Conference
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• 2010.08a
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• pp.13-13
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• 2010

개요- 반도체 시장의 확대 및 소자의 고집적화와 장비의 초정밀화 등 고정도 생산성을 요구하는 현대 진공산업 시장에서는 정밀한 제품을 대량으로 생산할 수 있도록 지원할 수 있는 대용량 장비의 수요가 급증하고 있다. 서론- 하루가 다르게 발전하는 기술 경쟁 사회에서는 보다 성능이 좋은 제품을 다른 국가 또는 다른 업체와 차별화된 기술적 우위를 선점해야 한다. 본문-이에따라, 고신뢰도, 고생산성이 요구되는 진공산업 시장에 발맞추기 위한 일환으로 크라이오 펌프의 재생시간을 단축시켜 생산성 향상을 높이고, 기존의 제품에서 소비자가 느꼈던 진동을 최소로 줄일 수 있도록 저진동 제품의 설계를 통한 고객 만족의 제품을 개발함과 동시에, 맥동관 냉동기의 기술상업화를 꾀한 극저온기술 영역의 발전을 함께 도모하고자 한다. 현재까지는 국내의 일부 정부출연 연구소와 학교, 일부 특수산업 분야에서만 크라이오 펌프를 사용하고 있으나, 상업적인 설계 및 생산은 완전히 전무한 상태이다. 이는 진공시장의 잠재적인 성장을 고려할 때 국산화가 시급한 상황이다. 이러한, 상황을 고려하여 현재 기계연구원과 우성진공, 국민대학교가 맥동관 냉동기를 접목시킨 급속재생형 저진동 크라이오 펌프를 지난 2008년부터 산학연 협동으로 개발 진행 중에 있다. 크라이오 펌프의 핵심 기술은 냉동기의 효율에 있다고 볼 수 있으며, 이러한 냉동기의 효과를 높이기 위하여, 제작 공정에 진공 브레이징을 사용하여, 열교환기와 교환기 내의 충진재들과의 정확한 간극을 유지하면서 접합을 할 수 있는 환경요건을 지속적인 실험을 통해 지식을 습득하고 있다. 진공 브레이징은 외관을 아름답고 정교하게 접합할 수 있으므로, 추후 상품으로의 가치를 높일 수 있으며, 서로 다른 이종금속 간의 접합이 가능하여 열교환기의 무산소동과 스테인레스 튜브와의 접합을 가능하게 할 수 있었다. 진공브레이징에 쓰이는 모재는 여러가지가 있으며, 접합의 환경 또한 일반 용접보다 다양하므로 여러번의 실험을 통한다면, 성능은 우수하면서 외관으로 손색이 없는 개발품이 나올수 있겠다는 의견이 모아지고 있는 중이다. 본론- 아직까지는 미국의 CTI사나 일본의 ULVAC 등의 크라이오 펌프의 선진 기업에 비해 기술력이 많이 부족하기는 하지만, 아직 많은 부분이 미개발된 분야이고, 향후 후발국과의 차별을 두어 선진기술을 확보하기 위해서는 기존의 방식을 단순히 따라하는 것이 아닌 남들과 다른 원천기술의 확보가 더 필요하며, 이를 위해 부단한 노력과 시행착오를 거쳐 맥동관 냉동기형 크라이오 펌프라는 기술을 확보할 예정이다.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1589-1595
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• 1999

Reverse osmosis(RO) and rotary evaporation, freezer drying and spray drying as concentration and dehydration methods were, respectively, employed to investigate their effect on the flavor quality of ginger powder. Rotary evaporation and spray drying methods were more effective to restrict the browning of ginger powder than RO and freezer drying methods. Concentration methods had no effect on the free amino acids and free sugar contents of ginger powder, but freezer drying resulted in the less quality loss than spray drying. And the powder prepared from enzymatically hydrolyzed extract contained less crude protein, crude ash, browning and the changes in free amino acids, but had more the crude fat, solubility and free sugars than that from ginger extract obtained by filter press. Sensory results indicated that quality of ginger powder prepared by RO concentration and freeze drying of enzymatically hydrolyzed extract was as good as that without enzyme hydrolysis

• Journal of Applied Biological Chemistry
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• v.57 no.2
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• pp.161-164
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• 2014

To establish the pre-freezing treatment and to secure microbial safety of blueberry, Korean raspberry, and mulberry, the effects of chemical sanitizers on the populations of microorganisms in the berries were examined. Among the treatments, the combined treatment of 50 ppm aqueous chlorine dioxide and 0.1% fumaric acid reduced most the populations of total aerobic bacteria in the blueberry, Korean raspberry, and mulberry by 2.56, 2.26, and 2.56 log CFU/g, respectively, compared to the control. The populations of yeast and mold in the blueberry, Korean raspberry, and mulberry by the combined treatment were also reduced by 2.24, 2.08, and 1.49 log CFU/g, respectively. These results suggest that the combined treatment can be useful for reducing the microbial contamination and maintaining the quality of frozen berries.

• Journal of the Institute of Convergence Signal Processing
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• v.21 no.4
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• pp.177-182
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• 2020

Interest in heat pumps is increasing as an eco-friendly and energy-saving heating method. In particular, in order to develop a heat pump capable of heating in a low-temperature area, research to prevent frost on the surface of the outdoor unit is increasing. In other words, when heating through a heat pump in a low-temperature area, a frost layer is formed on the surface of the outdoor unit, which lowers the heat transfer performance, thereby reducing the heating capacity. Therefore, in this study, an adsorption-type dehumidification system is attached to remove the moisture vapor of the air into the outdoor unit of the heat pump. It is believed that this study can suggest the most effective dehumidification method in low temperature regions. In addition, it is expected that a heat pump with high energy efficiency can be developed by attaching an adsorption dehumidifying system to the front of the outdoor unit of the heat pump.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.9-14
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• 2016

Recently, the market for ready-to-use vegetables has increased largely due to consumer demands, which led to the production of minimally-processed frozen crushed garlic products. This study was designed to determine the effect of electron beam irradiation (0-7 kGy) on microbial decontamination, bioactive compounds, and antimicrobial activities of frozen crushed garlic obtained from Korea and China. The microbial counts (total bacteria, yeasts & molds) were reduced from log 3-4 CFU/g to non-detectable levels as a result of irradiation at 4 kGy. Irradiation treatment at 4 kGy did not affect the amount of alliin, allicin, total pyruvate, and total thiosulfinate of crushed garlic, however, this dose induced insignificant changes in antibacterial activities against pathogenic bacteria including Bacillus subtilis, Staphylococcus aureus, Salmonella enteritidis, Vibrio parahaemolyticus, and Yersinia enterocolitica. Therefore, electron beam irradiation less than 4 kGy can be considered suitable to improve the microbial decontamination without altering the biological activity of frozen garlics.

• Journal of Chest Surgery
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• v.42 no.3
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• pp.283-291
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• 2009

Background: Tracheal reconstruction after extended tracheal resection still remains as a major surgical challenge because good clinical outcomes are usually correlated with limited tracheal resection. Recent investigations with a using cryopreserved trachea for the reconstruction of a trachea have been carried out to overcome this problem. In this study, we analyzed viability of tracheas, which is an important determining factor for the success of transplanting a cryopreserved trachea and the development of post-transplantation tracheal stenosis, according to three different experimental factors: 1) the warm-ischemic time, 2) the cryopreservation solution and 3) the preserving temperature, to determine a better cryopreservation protocol and a better composition of the cryopreservation solution. Material and Method: Rats tracheas were harvested for different warm-ischemic times (0 hr, 12 hrs, 24 hrs). The tracheas were treated with recombinant insulin growth factor-1 (IGF) and they were stored at three different temperatures $(4^{\circ}C,\;-80^{\circ}C,\;-196^{\circ}C)$ for two weeks. After two weeks, we thawed the stored trachea and isolated the cells of the tracheas with using type II collagenase. We cultured the cells for seven days and then we compared the cellular viability by the MTT reduction assay. Result: Though cryopreservation is required to preserve a trachea for a longer time period, the viability of the tracheas stored at $-80^{\circ}C$ and $-196^{\circ}C$ was significantly reduced compared to that of the tracheas stored at $4^{\circ}C$. The viability of the tracheas with warm-ischemic times of 12 hrs and 24 hrs was also reduced in comparison to the tracheas with a warm-ischemic time of 0 hrs. Our data showed that the warm ischemic time and the parameters of crypreservation negatively affect on trachea viability. However, a cryopresrvation solution containing IGF-1 improved the cellular viability better than the existing cryopreservation solution. For the warm ischemic time group of a 0 hr, the addition of IGF-1 improved the viability of trachea at all the preserving temperatures. Conclusion: These experiments demonstrate that the viability of cryopreserved trachea can improved by modifying the components of the crypreservation solution with the addition of IGF-1 and reducing the warm-ischemic time.

• Food Science and Preservation
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• v.24 no.2
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• pp.168-180
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• 2017

This study was performed to determine the rapid thawing method for reducing the thawing time of frozen pork loins and to examine the effects of supercooling on the microbiological, physicochemical, and sensory qualities of fresh and frozen-thawed pork during storage at -1.5, 4, and $15^{\circ}C$. Forced-air thawing at $4^{\circ}C$ was the most time-consuming process, whereas radio frequency thawing time was the shortest by dielectric heating. The supercooling storage temperature was chosen to be $-1.5^{\circ}C$ because microstructural damages were not observed in the pork sample after cooling at $-1.5^{\circ}C$ for 24 h. Fresh or frozen-thawed pork loins stored at $-1.5^{\circ}C$ had lower drip loss and total volatile base nitrogen, thiobarbituric acid-reactive substance, and Hunter b* levels than loins stored at 4 and $15^{\circ}C$. In addition, the least degree of increase in preexisting microorganisms counts of the fresh or frozen-thawed pork loin samples was obtained during supercooled storage at $-1.5^{\circ}C$. Sensory quality results of fresh and frozen-thawed pork loin samples stored at $-1.5^{\circ}C$ showed higher scores than the samples stored at 4 and $15^{\circ}C$. These data indicate that supercooling at $-1.5^{\circ}C$ in the meat processing industry would be effective for maintaining the quality of pork meats without ice crystal nucleation and formation.