• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.509-512
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• 2011

To study the effect of freezing rate on the quality of freeze-dried rice porridge, freeze-dried rice porridge products were prepared with rice porridge pre-frozen at three different temperatures of -20, -40, and -70$^{\circ}C$. The porridge properties such as microstructure, mechanical properties, textural properties, and rehydration rate were determined. Scanning electron microscopy images indicated that fewer air cells were obtained with a larger size of freeze-dried rice porridge frozen at -20$^{\circ}C$ compared with that frozen at -40 and -70$^{\circ}C$. In contrast, quick frozen products at -70$^{\circ}C$ had more dense texture with higher mechanical strength, whereas slow frozen products exhibited higher rehydration rates than those of quick frozen products. In conclusion, the proper choice of pre-freezing temperature plays a decisive role when preparing freeze-dried rice porridge with optimum quality and convenience.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1997.11a
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• pp.140-140
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• 1997

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2000.11a
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• pp.115-115
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• 2000

• Korean Journal of Animal Reproduction
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• v.23 no.1
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• pp.75-84
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• 1999

This study assessed development in vitro of pronuclear(PN) stage embryos cryopreserved by the method of either vitrification or slow freezing, by using of different cryoprotectants, and equilibration and cooling rate, in rabbit. Ethyleneglycol- ficoll- sucrose(EFS) or ethyleneglycol- polyvinylpyrrolidone - galactose- (EPG-I) for vitrification, and EPG- II for slow freezing as cryoprotectant were used. The pronuclear embryos were exposed to EFS for 0 to 5 min and diluted with D-PBS and/or pre-dilution with 0.5 M sucrose. To examine the viability of frozen-thawed embryos, PN embryos were co-cultured with bovine oviductal epitherial cell(BOEC) for 5 days to hatching blastocyst stage in 39 $^{\circ}C$ 5% $CO_2$incubator. The results obtained were as follows: The dilution with 0.5 M sucrose and D-PBS after the exposure to EFS for 1.0 min resulted in no significant(P＜0.05) decrease in the development of PN embryos to hatching blastocyst(72.0%), compared with controls. The development of PN embryos cryopreserved to hatching blastocyst was not significantly (P＜0.05) different between EFS for 1.0 min(72.0%), EPG-I for 1.0 min(72.0%) and EPG-II for 30 min(66. 7%). The post-thaw development of PN embryos to hatching blastocyst was similarly very low as 6.1% and 11.5% in vitrification with EFS and slow freezing with EPG-II, respectively. The incidence of post-thaw zona-crack in PN embryos cryopreserved by slow freezing with plunging to liquid nitrogen at －35$^{\circ}C$ was signicantly(P＜0.05) higher(25.0%), compared with －85$^{\circ}C$ (1.9%). These results indicated that the rabbit PN embryos could be cryopreserved with either vitrification or slow freezing procedure, and frozen PN embryos could be successfully developed in vitro to haching blastocyst. but the post-thaw development of cryopreserved PN embryos was still very low under the present conditions.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.688-696
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• 1999

Changes in quality during frozen storage of meat with thermal equalized freezing and various freezing methods were investigated. When beef were frozen at freezing rate of $0.39{\sim}0.66\;cm/h$, average diameter of ice crystal were about $30{\sim}50\;{\mu}m$ and showed broken tissues or irregular cracks. At freezing velocity of $1.14{\sim}2.26\;cm/h$, ice crystals of about $10{\sim}30\;{\mu}m$ was formed mainly inside or between fiber and slight destruction of tissues was occurred. The average diameter (D) of the ice crystals were related to the characteristic freezing time $(t_c)$ by the equation: $D({\mu}m)=4.089+26.88logt_c\;(r^2=0.913)$. Beef with still-air freezing showed higher drip loss than methods of immersion and thermal equalized freezing. Also, drip loss of pork was relatively lower than beef and showed highest value to 7.39% during storage on 40 days at air-blast freezing method. No apparent change of pH during storage of frozen beef and pork by freezing methods were detected. However, least changes for sample with thermal equalized freezing was found compare to sample with still-air and air blast freezing in VBN and TBA value. The fluctuation of frozen storage temperature did not cause noticeable changes on pH and water content. However, drip loss, VBN and TBA values were increased slowly as frequency of fluctuation increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.213-218
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• 1992

The reaching time to the freezing point was to be fast in the order of 2% agar gel, 5% agar gel, 20% gelatin gel, pork, respectively. The freezing time and the passing time through the zone of the maximum ice crystal formation had linear relationship with the coolant temperature. The average diameter d$_{p}$ of ice crystal in a soybean protein gel and the moving of freezing front were represented an inverse proportion, and the moving velocity of freezing front was shown as 3.4$\times$10$^{-6}$ $\textrm{cm}^2$/sec from predicted theoretical formula. This value was very close to experimental results. The storage temperature did not give any influences for the growth of ice crystal in inside soybean protein gels during freezing conservation. The relationship between freezing condition and structure of freezing front was as follows : (moving velocity of freezing front) : (mass transfer rate of water at freezing point)$\times$(surface area of freezing front).

• Journal of Biosystems Engineering
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• v.13 no.4
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• pp.38-45
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• 1988

The freeze drying of garlic juice was carried out in a vacuum freeze dryer, laboratory size, by backface heating. The factors which influence the rate of freeze drying, the pressure of drying chamber, the plate temperature, the concentration and the thickness of a sample, were discussed in this study. The drying rate was in proportion to the drying chamber pressure and when the pressure was at 1.5 torr, the foaming occured on the surface of materials, so this condition was not suitable for freeze drying. As the temperature of plate increased, drying rate increased, but when the temperature was $20^{\circ}C$, it was impossible to accomplish freeze drying because the foaming and the dispersion occured in a sample. The higher the concentration of a sample was, the lower drying rate was.

• Journal of the Korean Ceramic Society
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• v.36 no.3
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• pp.307-318
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• 1999

동결건조법에 의한 저유전성 실리카 박막의 제조공정 개발 및 층간 절연물질로의 응용성이 연구되었다. 코팅용 폴리머 실리카 졸은 TEOS와 이소프로판올(iso-propanol:IPA)또는 터트부탄올(tert-butanol:TBA)을 용매로한 2단계 공정에 의하여 제조되었으며, 이들 졸을 p-Si(111)웨이퍼 상에 스핀코팅한 습윤겔 박막을 동결건조 하여 다공성 실리카 박막을 제조하였다. 균일한 박막 코팅층을 얻을 수 있는 실리카 졸의 최적 점도범위는 IPA와 TBA를 용매로 한 실리카 졸의 경우 각각 10~14 cP와 20~30cP 정도였으며 스핀속도는 2000 rpm 이상이었다. 결함이 없는 다공성 실리카 박막은 TBA(빙점 $25^{\circ}C$)를 동결용매로 하여-196$^{\circ}C$까지 급랭시킨 후 $0^{\circ}C$와 0.1 torr 까지 가열 감압한 상태에서 고상의 TBAFMF 모두 제거한 다음 20$0^{\circ}C$까지 열처리하여 제조되었다. 다공성 실리카 박막의 두께는 졸의 타입과 스핀코팅 속도에 의해 2500~15000$\AA$범위 내에서 제어가 가능하였으며 이들 막의 밀도와 유전상 수 값은 각각 0.9$\pm$0.3g/㎤(기공율 60$\pm$10%)과 2.4 정도였다.

• Food Science and Preservation
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• v.6 no.3
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• pp.319-323
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• 1999

This study was conducted to minimize the deterioration of dried kiwifruit quality. Osmotic dehydration was carried out as pretreatment before drying. After the kiwifruits were pretreated under optimized osmotic dehydration conditions, they were dried by three drying methods(hot air drying, vacuum drying, freeze drying). Hot air drying and vacuum drying were superior to freeze drying in the drying speed. But vacuum and freeze drying preserved more vitamin C than hot air drying. Also, osmotic dehydrated kiwifruit kept better quality than nontreated kiwifruit. Diffusion coefficient which describes moisture transfer, was high in drying process pretreated with osmosis. The changes of vitamin-C followed the second-order reaction rate equation with high RE, respectively.

• Tunnel and Underground Space
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• v.13 no.3
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• pp.215-224
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• 2003

Weathering in nature was simulated by freeze-thaw cyclic test which represents mechanical weathering. Measured physical properties were elastic wave velocities, absorption rate, volume change and weight change. Uniaxial compression tests were also conducted before and after the weathering tests. The change in weight and volume of the specimens were not clearly related to the weathering process, but P, S wave velocities, uniaxial compression strength and Young's modulus were clearly decreased as weathering progresses. Test result can be used for the assessment of long-term stability of rock slopes.