• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.520-524
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• 1995

ATP related compounds, ammonia, VBN, pH and sensory quality of shrimps were determined to evaluate quality changes during iced and frozen storage. ATP related compounds were determined by HPLC, ammonia by ammonia ion specific electrode, VBN by micro-diffusion method, pH by pH meter, sensory quality by multiple comparison test with 30 panelists. K value of ice stored shrimps gradually increased to 20% for 8 days, and then increased more rapidly, whereas that of frozen stored shrimps increased slowly for 7 months. Ammonia contents in ice stored shrimps increased slowly for 6 days and then rapidly after 8 days storage, whereas that in frozen stored shrimps increased slowly for 8 months. VBN contents in ice stored shrimps increased slowly for 10 days and then rapidly after 12 days. VBN contents in frozen stored shrimps slightly increased for 6 months. Sensory scores of taste and color of shrimps marked lowered values after 6 days storage in ice, and after 6 and 7 months frozen storage, respectively. Sensory flavor scores of stored shrimps had significant correlations with K value, ammonia, pH and VBN. These results indicated that ammonia contents in stored shrimps, rapidly determined by an ammonia electrode, could be used as a quality index of shrimps.

• Economic and Environmental Geology
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• v.54 no.1
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• pp.61-67
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• 2021

Isotopic compositions of snow or ice have been used to reconstruct paleoclimate and to calculate contribution to streamwater using isotopic hydrograph separation as an end member. During freezing and melting of snow or ice, isotopic fractionation occurs between snow or ice and liquid water. Isotopic evolution during melting process has been studied by field, melting experiments and modeling works, but that during freezing has not been well studied. In this review, isotopic fractionation during equilibrium freezing is discussed using the linear relationship between two stable water isotopes (oxygen and hydrogen) and the Rayleigh fractionation. Snow, evaporated from nearby ocean and condensated, follows the Global Meteoric Water Line (slope of 8), but the melting and freezing of snow affect the linear relationship (slope of 19.5/3.1~6.3). The isotopic evolution of liquid water by freezing observed in the open system during Rayleigh fractionation is also seen in the closed system. The isotopic evolution of snow or ice in the open system where the snow or ice is continuously removed becomes more enriched than the residual liquid water by the fractionation factor. The isotopic evolution of snow or ice in the closed system eventually equals the original isotopic compositions of liquid water. It is expected the understanding of isotopic evolution of snow or ice by freezing to increase the accuracy of the paleoclimate studies and hydrograph separation.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.85-89
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• 2017

This study was conducted to prevent hardened texture in retorted frozen seafoods such as small octopus, squid, and top shell by adding sorbitol; the strength of mechanical hardness and other qualities were measured. The hardness of the 3 kinds of seafood pretreated with 2-4% (w/w) sorbitol solution decreased by 9-36% compared to the control. The hardness of retorted frozen octopus, squid, and top shell treated with sorbitol solution upon freezing significantly decreased to 1670, 1015, and $521g_f/cm^2$ compared to levels in untreated food of 1841, 1291, and $815g_f/cm^2$ (p<0.05), respectively. Yields based on weight in retorted seafood treated with sorbitol were increased by 2-5% compared to untreated samples. Additionally, the overall preference of texture was 0.4 points higher than that of control samples in descriptive sensory evaluation (p<0.05). The tissue softening of pretreated seafood was based on decreased dewatering due to the formation of small ice crystals during freezing as a result of sorbitol treatment.

• 발명특허
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• v.29 no.7 s.337
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• pp.40-42
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• 2004

• Journal of the Society of Naval Architects of Korea
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• v.47 no.3
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• pp.350-358
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• 2010

The present paper deals with the comparative study of resistance performance with refrigerated ice and synthetic ice according to the variation of hull form characteristics. The resistance test has been conducted in pack ice condition in each concentration condition. Stem angle has been chosen as main parameters for the variation of hull form characteristics. The correlation of performance between with the refrigerated ice and with the synthetic ice has been shown according to the variation for stem angles. The present study show the possibility of ice test in general towing tank with synthetic ice for the time-consuming research such as hull form optimization although that is confined in pack ice condition. The more parametric study for the properties of synthetic ice is expected to be conducted to have more close correspondence for the test results of refrigerated ice in near future.

• Journal of Ocean Engineering and Technology
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• v.23 no.1
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• pp.129-134
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• 2009

This paper reports on experimental investigations of self propulsion performance with synthetic (model) ice and refrigerated ice, which were conducted in a typical towing tank and ice tank, respectively. The main purpose of this research was to find the correlation between the selfpropulsion performance with synthetic ice in a typical towing tank and that with refrigerated ice in an ice tank. The different stresses between the synthetic ice and refrigerated ice influenced the self propulsion performance due to different ice and propeller interactions. A further study on the ice property variation for a self propulsion performance comparison is to be conducted in the near future.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.624-631
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• 1996

Effect of fluctuation range and intervals of defrosting temperature on quality of frozen foods stored in a domestic refrigerator equipped with an automatic defrost system was evaluated. As defrost system was operated, temperatures of domestic refrigerators were elevated from $-18^{\circ}C\;to\;-5^{\circ}C\;and\;-15^{\circ}C$, and fluctuation intervals were l6 hrs and 30 hrs, respectively. Quality deterioration such as protein denaturation, vitamin loss, exudate production and changes in appearance of frozen foods was minimized by reducing temperature oscillation during storage. Considerable effects of thermal oscillation on ice crystal sizes were observed for frozen beef tissue and ice cream. TTI (time temperature indicator) system also proved that the temperature control of defrost system in domestic refrigerator can improve the quality of foods during storage.

• Journal of Ocean Engineering and Technology
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• v.22 no.5
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• pp.83-86
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• 2008

This paper deals with the experimental works for the correlations of ice resistance for icebreaker with synthetic(model) ice in general towing tank and with refrigerated ice in ice tank. In order to find out the correlation, the density variation is mainly focused in the present study. The model of Terry-Fox ice breaker has been used for the present correlation study because many data are available to be compared. According to the increase of density, the correlation becomes better quantitatively as well as qualitatively. Other parametric studies such as an ice size, a friction coefficient, a bending moment, etc., are also expected to be carried out to have better correlation in a near future. This research could be the basis for the possibility of resistance test using a synthetic ice in a general towing tank instead of an expensive ice tank.

• 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.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.57-61
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• 2003

Variations in NMR relaxation time during freezing and thawing processes in pork loins were investigated. Continuous distribution analysis of data obtained from $T_2\;CPMG$ were carried out to observe the changes in water content in the muscles. Solid fat content slightly increased with decreasing temperature, then showed sharp increase at $-4^{\circ}C$, reaching 85% at $-25^{\circ}C$. Relaxation time decreased with decreasing temperature, suggesting that ice crystals gradually formed at freezing temperature. $T_2$ relaxation time during thawing was higher than that during freezing, suggesting that ice crystals melted by thawing and resulted in water loss from meat. Continuous distribution analysis of data obtained from Carr-Purcell-Meiboom-Gill experiments shows one to four components on the spectra during freezing and thawing processes. The area of major components between 30 to 45 ms decreased with decreasing temperature, and were not detected below $-4^{\circ}C$, below which only $T_s$ signal was detected. The area of $T_s$ decreased with decreasing temperature. Between -4 to $10^{\circ}C$, the areas of $T_m$ and $T_l$ during thawing were larger than those during freezing. These results suggest that the exchange between bound water and free water takes place during freezing and thawing.