• Food Science and Preservation
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• v.18 no.5
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• pp.661-668
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• 2011

This study was conducted to devise appropriate blanching-process conditions as a means to convert Doraji, which is widely used in Korean food due to its unique fragrance and flavor, into frozen food materials for various uses. For the Hunter L values representing the brightness transformation among the surface color and gloss changes that were observed in Doraji before and after freezing, and after Doraji went through a blanching process, the specimen that went through a blanching process at $80^{\circ}C$ showed a significantly higher value compared to another specimen processed at a higher temperature, and the first specimen's value also rose after freezing. Meanwhile, for the hardness values, they declined more as the blanching temperature became higher and as the processing time became longer. For the number of total counts and the number of coliform groups, the number of total counts at $3.75{\times}10^5$ and $1.25{\times}10^5$ cfu/g before the blanching process was reduced into the approximately 2-3 log scale, and no coliform group was detected after the blanching process. As for the peroxidase activity, its activation was decreased by the blanching process, and more than 89% of the peroxidase became inactivated in all the specimens that went through the blanching process. The sensory characteristics of the frozen-thawed Doraji by test group showed the radish leaves blanched at $90^{\circ}C$ for 1 min to be the most highly evaluated in terms of the overall preference level (p<0.05).

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.426-431
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• 2011

In this study, we set an optimum blanching condition as a pretreatment condition to freeze welsh onion (Allium fistulosum L.) for the purpose of preserving the cooking material for long-term usage. With higher blanching temperature and longer processing time, the Hunter color values and the hardness of welsh onion tended to decrease, which confirmed softening of the tissue. Compared to before blanching, total bacterial counts decreased to near 2 log scale, whereas coliforms were not detected or decreased to a 1-2 log scale. Blanching by heating at 100$^{\circ}C$ for 5 min decreased peroxidase inactivity to more than 94%, whereas only 47% of the inactivity was achieved at 80$^{\circ}C$ for 1 min. The sensory evaluation for the blanched and defrosted welsh onion showed that the group blanched at 80$^{\circ}C$ for 1 min was preferred significantly (p<0.05).

• Journal of the Korean GEO-environmental Society
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• v.14 no.12
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• pp.23-30
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• 2013

Bearing capacity of pile is governed by only skin friction in frozen ground condition, while it is generally governed both by skin friction and end bearing capacity in typically unfrozen ground condition. Skin friction force, which arises from the interaction between pile and frozen soils, is defined as adfreeze bond strength, and adfreeze bond strength is one of the most important key parameters for design of pile in frozen soils. Many studies have been carried out in order to analyze adfreeze bond strength characteristics over the last fifty years. However, many studies for adfreeze bond strength have been conducted with limited circumstances, since adfreeze bond strength is sensitively affected by various influence factors such as intrinsic material properties, pile surface roughness, and externally imposed testing conditions. In this study, direct shear test is carried out inside of large-scaled freezing chamber in order to analyze the adfreeze bond strength characteristics with varying freezing temperature and normal stress. Also, the relationship between adfreeze bond strength and shear strength of the frozen soil obtained from previous study was analyzed. The coefficient of adfreeze bond strength was evaluated in order to predict adfreeze bond strength based on shear strength, and coefficients suggested from this and previous studies were compared.

• The Journal of Engineering Geology
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• v.25 no.1
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• pp.93-102
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• 2015

The characteristics of frozen soils are one of most important factors for foundation design in cold region. The objective of this study is to evaluate the shear strength and stiffness of frozen soils according to the confining conditions during the freezing and shearing phase. A direct shear box is constructed for the frozen specimens and bender elements are mounted on the wall of the shear box to measure shear wave velocities. Specimens are prepared by mixing sand and silt with a silt fraction of 30% in weight and the degree of saturation of 10%, giving a relative density of 60% for all tests. The temperature of the specimens in the freezer is allowed to fall below -5℃, and then direct shear tests are performed. A series of vertical stresses are applied during the freezing and shearing phase. Shear stress, vertical displacement, and shear wave along the horizontal displacement are measured. Experimental results show that in all the tests, shear strength increases with increasing vertical stress applied during the freezing and shearing phases. The magnitude of the increase in shear strength with increasing vertical stress during shearing under fixed vertical stress in the frozen state is smaller than the magnitude of the increase in vertical stress during freezing and shearing. In addition, the change in shear wave velocities varies with the position of the bender elements. In the case of shear waves passing through the shear plane, the shear wave velocities decrease with increasing horizontal displacement. This study provides an evaluation of the properties of shear strength and stiffness of frozen soils under varied confining condition.

• Journal of the Korean Geotechnical Society
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• v.28 no.3
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• pp.5-14
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• 2012

In the current design codes for anti-freezing layer, the thickness of anti-freezing layer is calculated by freezing depth against the temperature condition. Therefore, they have a tendency of over-design and uniform thickness without the considerations of thermal stability, bearing capacity and frost susceptibility of materials. So, it is essential for studying the appropriateness and bearing capacity of road foundation materials as well as their seasonal and mechanical properties to take an appropriate and reasonable design of the road structure system. In this paper, the freezing and bearing capacity characteristics of typical road foundation materials were evaluated in the large scale laboratory test. LFWD (light falling weight deflectometer) was used to determine the change of elastic modulus ($E_{LFWD}$) caused by to the frost heave and thaw. Furthermore, the influence of crushed natural aggregate on the freezing of the subgrade soil was studied to verify the function and effectiveness of the anti-freezing layer.

• Korean Journal of Animal Reproduction
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• v.22 no.1
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• pp.1-9
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• 1998

This study was carried out to confirm whether the developmental capacity of bovine mature oocytes frozen ultra-rapidly using electron microscopic(EM) grids and EFS30 can be obtained, and whether the cryoprotectants and the freezing method used in this study effect detrimentally to the bovine oocytes by indirect immunocytochemistry. As freezing solution, we used EFS30 which consisted of 30% ethylene glycol, 0.5 M sucrose, 18% ficoll and 10% FBS added in D-PBS. The results obtained in this experiment were summarized as follows: When the effects of cryoprotectant and freezing procedure on the microtuble, micrfilament and chromatin morphology of oocytes were evaluated using indirect immunocytochemistry, the results of freezing as well as exposure group were not different with that of the control oocytes. When the fertilization abnormality after ultrarapid freezing of bovine mature oocytes was examined by Hoechst staining, the rates of total penetration(96.7, 9.0%), normal two pronuclei formation(74.6, 68.9%) and mean number of sperm / oocyte(1.50, 1.44) were not different between control and freezing group. In addition, when the developmental capacity of frozen-thawed of oocytes(85.5%) was survived, 74.5% of them were cleaved and 31.4% of cleaved embryos were developed to blastocyst. These data were similar to those of the control(76.0%, 34.6%) and exposure(74.5%, 33.0%) except survival rates. Also, when the total cell number of blastocysts produced from the each treatment at day after IVF was examined by hoechst staining, there were not different among groups. There results demonstrate that developmental capacity of frozen-thawed bovine mature oocytes can be successfully obtained by ultra-rapid freezing method using EM grid and EFS30 solution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1451-1457
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• 2007

The physical and chemical characteristics of powders from hot air and freeze dried leaves and roots of Acorous calamus L. were investigated. Two parts, upper and lower, of leaves, and two kinds of roots, 4 and 6 years old, were dried at 30 and $40^{\circ}C$, freeze-dried, and ground to make powder. Contents of moisture, ash, crude fat, and crude protein in freeze dried powder of upper leaf were 4.87%, 6.73%, 2.22%, and 3.57%, respectively. Water absorption index (WAI) and water solubility index (WSI) in freeze dried powder of lower and upper leaves were 8.476 and 0.077 g/mL. Contents of chlorophyll a, chlorophyll b and total chlorophyll in freeze dried powder of upper leaves were 12.18, 16.86, and 29.11 mg/100 g, respectively. Contents of total and reducing sugar in freeze dried powder of 4 and 6 years roots were $111.89{\sim}119.21$ ppm and $5.02{\sim}5.22$ ppm, $109.92{\sim}114.65$ ppm and $5.21{\sim}5.32ppm$. Contents of total polyphenols and flavonoids in freeze dried powder of upper leaf were 125.02 and $21.02{\mu}g/mg$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.246-253
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• 2012

In this study, we determined the optimum blanching conditions for pretreatment of Aster scaber prior to freezing to ensure its long, safe preservation as a fine cooking ingredient. Frozen-thawed A. scaber did not significantly differ between blanching groups, but the blanched group showed significantly higher Hunter L, a, and b values than the un-blanched group (p<0.05). Higher temperatures and longer treatment times increased softness; hardness did not significantly differ between the blanched and un-blanched groups of frozen-thawed A. scaber (p<0.05). Total bacterial counts and the presence of coliforms seemed to decline with blanching treatments, but treatment temperature and time did not influence this reduction. Over 95% of peroxidase activity was inactivated by blanching treatment but increased slightly after thawing. The sensory evaluation of the frozen-thawed A. scaber by test group showed the A. scaber blanched at $90^{\circ}C$ for 3 min to be the most highly preferred (p<0.05).

• Food Science and Preservation
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• v.22 no.1
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• pp.44-50
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• 2015

This study was performed to optimize the preparation of frozen lotus roots. Prior to freezing, an optimal blanching condition at $100^{\circ}C$ for 5 min was established, based on the microbial growth, texture, total phenolic content (TPC), and sensory evaluation results. The blanched samples were then frozen under various freezing conditions ($-20^{\circ}C$ in a freezer for 2 hr, $-70^{\circ}C$ in a gas nitrogen convection chamber for 7 min, and $-196^{\circ}C$ in liquid nitrogen for 20 sec), and their qualities after thawing were determined. The scanning electron microscopic analysis indicated that the microstructure of the sample frozen at $-70^{\circ}C$ was similar to that of the control sample, compared with the other freezing conditions (-20 and $-196^{\circ}C$). The antioxidant activities of the frozen samples decreased compared to those of the control, but there was no significant (p<0.05) difference among the treatments. In terms of TPC, the samples frozen at -70 and $-196^{\circ}C$ had significantly (p<0.05) higher values than the sample frozen at $-20^{\circ}C$. In addition, the drip loss of the sample frozen at $-20^{\circ}C$ was higher than those of the other frozen samples. These results suggest that freezing at $-70^{\circ}C$ in a gas nitrogen convection chamber can be an optimal freezing method of producing high-quality frozen lotus roots.

• Journal of Embryo Transfer
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• v.18 no.3
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• pp.195-201
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• 2003

This study was carried out to establish most suitable freezing condition, to evaluate the different condition of freezing and thawing rates on the viability and motility of frozen canine spermatozoa. The ejaculated semen was added to obtained 200∼400 ${\times}$ 10$^{6}$ /$m\ell$ with extender I and was cooled to 4$^{\circ}C$ over 30, 60 and 120 minutes. And then, semen was diluted with extender II containing 4, 6 and 8％(v/v) glycerol for 60 min, respectively and packaged in 0.5$m\ell$ straw, equilibrated far 30, 60 and 120 min at 4$^{\circ}C$ and cryopreserved in liquid nitrogen vapor at different distance(3, 5, 7 and 9 cm, respectively), plunged into nitrogen tank. Samples were thawed by placing straws into 27, 37, 47, 57$^{\circ}C$ water bath for 120, 20 and 12 sec, respectively. The results were as follows; 1. The survival and motility rate immediately post-thawing was significantly higher in samples frozen in 4％ glycerol than 6 or 8％ glycerol(P< 0.05). 2. According to equilibration time at 4$^{\circ}C$, the survival and motility rate immediately post-thawing was significantly higher in samples frozen after 60 min equilibration than 30 or 120 min equilibration(P<0.05). 3. Freezing in distance of 5 cm from liquid nitrogen yield better survival and motility rate than the others(3, 7 or 9 cm)(P<0.05). 4. The effect of thawing rate on sperm survival were higher when the thawing was done at 37$^{\circ}C$ for 120 sec(P<0.05).