• 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.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.783-788
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• 1995

Cooked rices were frozen at four different rates(3, 5, 7 and 12 hr) of maximum ice crystal formation zone and stored at $-20^{\circ}C\;and\;-70^{\circ}C$ for 3 months. Freezing rate, storage temperature and storage period all affected the degree of retrogradation of cooked rice. As the maximum ice crystal formation zone increased from 3 hrs to 12 hrs, the degree of retrogradation of cooked rice increased from 14.9% to 40.0%. Further retrogradation occurred during the freezing storage and cooked rice stored at $-20^{\circ}C$ retrograded faster than that held at $-70^{\circ}C$. The hardness and adhesiveness of frozen cooked rice thawed in $40^{\circ}C$ water were measured. Hardness of the frozen cooked rice was higher than that of non-frozen sample and was higher at lower freezing rate. However, the hardness of cooked rice decreased after 3 months of storage. On the other hand, the adhesiveness decreased during the freezing processing, and adhesiveness decreased more rapidly at a higher freezing rate. However, the adhesiveness of cooked rice increased after 3 months of the storage, and the level of decrease was higher at $-70^{\circ}C$ than at $-20^{\circ}C$. After 3 months of storage, ice crystal size of frozen cooked rice became larger by recrystalization than that of frozen sample prior to storage. Microstructure of cooked rice was damaged by ice crystal formation and its growth when observed by scanning electron microscope.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.38 no.4
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• pp.555-565
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• 2018

Nowadays, the artificial ground freezing (AGF) method has been used in many geotechnical engineering applications such as temporary excavation support, underpinning, and groundwater cutoff. The AGF method conducts the freezing process by employing a refrigerant circulating through a set of embedded freezing pipes to form frozen walls serving as an excavation support and cutoff wall. Two refrigerants of brine with the freezing temperature of $-20{\sim}-40^{\circ}C$ and liquid nitrogen with the freezing (evaporating) temperature of $-196^{\circ}C$ are commonly being used in geotechnical applications. This paper performed a series of field experiments to evaluate the freezing rate of marine clay in application of the AGF method. The field experiments consisted of the single freezing-pipe test and the frozen-wall formation test by circulating liquid nitrogen, which is a cryogenic refrigerant, into freezing pipes constructed at a depth of 3.2 m in the ground. The temperature of discharged liquid nitrogen was maintained through the automatic valve, and the temperature change induced by AGF method was measured at the freezing pipes and in the ground with time. According to the experimental results, the single freezing-pipe test consumed about 11.9 tons of liquid nitrogen for 3.5 days to form a cylindrical frozen body with the volume of about $2.12m^3$. In addition, the frozen-wall formation test used about 18 tons of liquid nitrogen for 4.1 days to form a frozen wall with the volume of about $7.04m^3$. The radial freezing rate decreased with increasing the radius of frozen body because the frozen area at a certain depth is proportional to the square of the radius. The radial freezing rate was formulated as a simple equation.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.179.2-180
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• 2003

본 연구에서는 과채류의 냉동냉장시 내부압력에 따른 조직파괴를 방지하기 위한 기초연구로 동결방법에 따른 내부압력 변화에 대하여 조사하였다. 과채류의 동결에 의한 중량감소율은 침지식 동결방식에서 0.44∼l.38% 수준으로 가장 적게 나타났으며, 동결방식에 따른 중량감소율 차이는 수박에서 가장 심하여 수분함량에 클수록 동결속도에 따른 효과가 비교적 크다는 것을 알 수 있었다. 동결속도에 따른 내부압력은 배, 사과 및 메론에 있어 침지식 방법에 의한 동결시 체적팽창 및 수축에 따른 내부압력 차가 가장 적게 나타났으며, 송풍식 동결에서 가장 크게 나타나 동결속도가 빠를수록 내압의 크기는 적다는 것을 알 수 있었으나 딸기 및 수박의 경우는 오히려 침지식에서 내압이 가장 크게 나타났다. 균온 처리하지 않은 동결에 있어 과일의 내부압력 변화는 약 2 psig수준인 반면에 균온 처리한 수박의 내부압력 변화는 균온 처리하지 않은 수박의 내부압력 변화 경향과 유사하지만 일정한 수준의 내압을 발생시킴으로써 내부압력의 크기도 약 1.3 psig수준으로 상당히 적게 나타났다. 또한, 해동시에 있어서도 균온처리한 시료의 내부압력 크기가 균온처리하지 않은 내부압력 크기보다 상대적으로 적게 나타났다. 균온처리 동결시, 다단계 처리보다는 3∼4회 수준의 일정한 균온 처리가 내부압력의 증감 폭을 줄일 수 있었다.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.820-826
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• 1988

The freezing point$(t_f)$, latent heat of freezing$({\triangle}\;H_f)$ and kinetic constant of fleering$(k_f)$ were determined from DSC thermogram at cooling rate $-2.5^{\circ}C/min{\sim}-10.0^{\circ}C/min$. The freezing point of various starches was decreased with an increase in cooling rate, and that of whole starches were lower than defatted starches. Changes of the latent heat of freezing was not observed at above cooling rate $-2.5^{\circ}C/min$. The latent heat of freezing$({\triangle}\;H_f)$ could be deduced as a function of water content(W) as follows: ${\triangle}\;H_f=0.700W-13.048$, (Kcal/kg) $(35%{\leqq}W{\leqq}70%)\;{\triangle}\;H_f=1.569W-73.861,\;(Kcal/kg)\;(W{\geqq}70%$) In the water content range $35{\sim}90$(wt %), the activation energy of various starches in freezing process was determined $126{\sim}270$ Kcal/mol.

• Journal of Embryo Transfer
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• v.18 no.1
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• pp.51-59
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• 2003

This study was carried out to evaluate the effect of different freezing and thawing rates on the viability, motility and acrosomal changes of frozen canine spermatozoa. The ejaculated semen was extended with Tris-egg yolk buffer containing 8% glycerol and equilibrated for 60 min after cooled to 4$^{\circ}C$ for 58 min. The straws were cryopreserved gradually by slow-cooling at different distance(6, 10 and 17 cm, respectively) from the liquid nitrogen (L$N_2$) to achieve temperature rate of 3, 8.9 and 19$^{\circ}C$ /min. Thawing of the straws was performed in a water bath fur 2 min at 37$^{\circ}C$ and 55$^{\circ}C$ , respectively. The motility of frozen-thawed spermatozoa was assessed by phase-contrast microscopy. To assess their viability and acrosome content, spermatozoa were stained with a vital stain and Fluorescence conjugated lectin Pisum Savitum Agglutinin (FITC/PAS), respectively. Concentration of the ejaculated fresh semen was normal range of 3.44 $\times$ 10$^{8}$ /ml. Freezing temperature were reduced to -110, -70 and -35$^{\circ}C$, as higher distance from liquid nitrogen, 6, 10 and 17 cm, respectively. Freezing at 3$^{\circ}C$/min in distance of 17 cm from liquid nitrogen yielded better motility, viability and rate of intact acrosome than 8.9 or 19$^{\circ}C$/min and the optimal thawing was 37$^{\circ}C$ for 2 min.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.447-452
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• 1988

In order to study effect of freezing rates on the quality changes such as pH, TBA value, free fatty acids and protein extractability, cylindrical chopped beef logs with 10cm of diameter and 10cm of height were frozen at three freezing rates(0.97cm/hr, 2.05cm/hr, 3.71cm/hr)using air blast freezer. Physicochemical changes of frozen meat were investigated during forzen storage at $-20^{\circ}C$ for 16weeks. Results on pH change showed $0.1{\sim}0.2unit$ increase at the 16th week of the frozen storage and the change was smaller with the increasing freezing rates. Free fatty acids content and TBA value also were increased during forzen storage, but they were minimal at 3.71cm/hr freezing rate. Correlation coefficient between TBA value and free fatty acids content were highly significant(r=0.804). After 16weeks of storage, extractibilities of salt soluble protein were decreased by 17.7%, 6.1% and 1.6% at freezing rates of 0.97, 2.05 and 3.71cm/hr, respectively. On the other hand, extractabilities of water soluble protein were decreased by 26.0%, 21.2% and 18.5%, respectively. The effect of freezing rates on the protein extractability appeared to be greater in salt soluble protein than in water soluble protein, but freezing denaturation was more rapid in water soluble protein.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.6
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• pp.555-564
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• 1990

The headspace gas chromatographic(analytical) technique was used to evaluate the retention of volatiles in fruit juices during freeze drying as a function of freezing rate, the content of initial solid and chamber pressure. The effects of freezing rate and drying time on the volatile retention under the experimental conditions were marked, particulary at long freezing time. The retention of volatiles in the freeze dried was largely affected by the freezing rate. The highest volatile loss under the freeze drying conditions was observed during the first stage of drying. The behavior during freeze drying of the volatile substances was affected by high content of initial solid. The volatile retention was higher in quick freeze drying than slow freeze drying and low pressure than high.

• Journal of Life Science
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• v.30 no.1
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• pp.77-81
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• 2020

The aim of this study was to overcome some of the limiting factors that the maxi cryopreservation straw of 5 ml presents in processing boar semen. Cryopreservation of semen samples was conducted in 0.5 ml and 5.0 ml straws at two freezing rates: -140℃ in 8 minutes and 30 seconds (FR-1) and -140℃ in 14 minutes (FR-2). The straws were then thawed and the semen parameters were compared by Computer Assisted Sperm Analysis, and sperm morphology and acrosome status were examined by Coomassie blue staining. The effects of different thawing temperatures and durations were also compared, namely 37℃ for 115 sec, 50℃ for 45 sec, or 70℃ for 25 sec. In general, the FR-1 group showed higher (p<0.05) sperm viability and motility than the FR-2 group in the 5.0 ml straws. Compared to other ranges, thawing at 50℃ for 45 sec showed the highest sperm viability and motility (68.4±3.6% and 69.5±2.2%, p<0.05), suggesting that thawing temperature should be adjusted concurrently with freezing rate. Sperm morphology and acrosome integrity did not significantly differ among the groups (p>0.05). The data obtained in this study suggest that improving the freezing-thawing protocol for one artificial insemination dose straws (5.0 ml) retains the sperm's parameters from 0.5 ml cryopreservation, and is more convenient to handle, which could result in enhanced reproductive performance.

• Clinical and Experimental Reproductive Medicine
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• v.37 no.4
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• pp.307-319
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• 2010

Objective: Vitrification requires a high concentration of cyroprotectant (CPA) and an elevated cooling speed to avoid ice crystal formation. We have evaluated the effect of different combinations of cooling rate and CPA on embryonic integrity (developmental competence) in order to increase the efficiency of vitrification without impairing embryo viabilit. We hypothesized that the combination of CPA or the increase of cooling rates can reduce the concentration of toxic CPA for vitrification. As consequently, we performed experiments to evaluate the effect of various composition of CPA or slush nitrogen ($SN_2$) on the mouse embryonic development following vitrification using low CPA concentration. Methods: Vitrification of mouse embryos was performed with EM grid using liquid nitrogen ($LN_2$) or $SN_2$ and different composition of CPAs, ethylene glycol (EG) and dimethylsulfoxide (DMSO). After vitrification-warming process, their survival and blastocyst formation rates were examined. For analyzing long-term effect, these blastocysts were transferred into the uterus of foster mothers. Results: Survival and blastocyst formation rates of vitrified embryos were higher in EG+DMSO group than those in EG only. Furthermor, the group using $SN_2$ with a lower CPA concentration showed a higher survival of embryos and developmental rates than group using $LN_2$. Conclusion: The combination of EG and DMSO as CPAs may enhance the survival of mouse embryos and further embryonic development after vitrification. $SN_2$ can generate high survival and developmental rate of vitrified/warmed mouse embryos when a lower concentration of CPA was applied. Therefore, these systems may contribute in the improvement of cryopreservation for fertility preservation.