• Journal of dental hygiene science
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• v.10 no.6
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• pp.459-464
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• 2010

The purpose of this study was to evaluate the physical properties of hydrophilic polyvinyl siloxane impression materials as change of material's storage temperatures. Working time, strain-in-compression, elastic recovery and consistency were tested according to ISO Standard NO. 1563. The results are as followed. 1. Working time decreased in cold storage. 2. Strain-in-compression was different in storage temperatures. Material's strain-in compression in cold temperatures were higher than in room temperature and in incubator. 3. A coefficient of elastic recovery varied by storage temperatures. The rate in cold temperature was the lowest and in incubator was the highest. 4. Consistency of impression substance different in storage temperatures. The extent in cold temperature is the highest and in incubator was the lowest. Statistical analysis(SPSS 14.0k, p>0.05) showed that storage temperature affect to material's physical properties. We recognized that the physical properties of polyvinyl siloxane impression materials were changed according to storage temperature.

• Journal of Chest Surgery
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• v.33 no.12
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• pp.929-934
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• 2000

배경: 기관의 동종이식편은 초냉동보관으로 생육성을 유지할 수 있으며 항원성이 줄어든다고 알려졌으나 냉동보관 온도 및 기간에 따른 항원성의 변화는 아직까지 명확히 밝혀져 있지 않다. 따라서 이번 연구에서는 냉동보관 온도의 차이 및 기간이 쥐 기관 동종이식편의 거부반응에 미치는 영향을 연구하였다. 대상 및 방법: 24개의 쥐 기관을 적출하여 12개씩 -8$0^{\circ}C$ 냉동고 및 -196$^{\circ}C$ 질소탱크에 각각 1, 3, 6개월씩 보관하였다. 냉동보관한 기관을 반으로 나누어 48마리의 쥐복강에 대망으로 감싼 다음 이식하였다. 1, 3, 5군은 -8$0^{\circ}C$ 냉동고에 각각 1, 3, 6개월씩 보관한 기관 동종이식편을 이식하였고 2, 4, 6군은 -196$^{\circ}C$ 질소탱크에 각각 1, 3, 6개월씩 보관한 기관 동종이식편을 이식하였다. 7군은 대조군으로 냉동보관하지 않은 동종이식편을 이식하였다. 이식후 14일째 이식된 동종이식편을 적출하여 간질조직의 단세포 침윤정도 및 내강 폐쇄 정도를 관찰하여 거부반응을 정도를 측정하였다. 결과: 7개 군 모두에서 중등도 이상의 심한 단세포 침윤을 보였으며 각군간의 통계학적인 차이를 보이지 않았다. 1, 2, 3, 4, 5, 6군에서 7군에서 보다 내강 폐쇄 정도가 적었으나 통계학적인 의의는 없었다. 모든 군에서 연골주위 단세포 침윤이 심한 경우에도 연골세포는 비교적 생육성을 잘 유지하고 있었다. 결론: 냉동보관 온도 및 보관 기간의 차이에 따른 동종이식편의 거부반응의 차이는 없었으며 모든 군에서 심한 거부반응을 보였다. 따라서 냉동 보관 쥐 동종이식편을 이용한 실험에서는 적절한 면역억제제의 사용이 필수적이라고 생각된다.

• Journal of Food Hygiene and Safety
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• v.38 no.5
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• pp.332-337
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• 2023

This study aimed to assess the effect of temperature alterations on the preservation of egg quality and determine suitable temperature management practices for unwashed eggs contaminated with Salmonella Enteritidis on their shells in an actual distribution environment. Unwashed eggs inoculated with Salmonella Enteritidis were stored for 7 d under six different conditions, constant temperature storage at 25℃ and five different temperature-changing storage conditions. For the temperature-changing conditions, the eggs were initially stored at 25℃, and then the temperature was changed to either 10 or 35℃. The indicators of egg quality, air cell height, weight loss, and specific gravity were preserved in the initial measurements when the storage temperature was lowered from 25 to 10℃ from day 3 to 4 after inoculation with Salmonella Enteritidis. In addition, the thick albumen ratio did not show significant alteration caused by the storage conditions when compared with that of fresh eggs. These findings indicate that lowering the storage temperature from 25 to 10℃ is appropriate for the safety management of unwashed eggs during actual distribution.

• Korean Journal of Poultry Science
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• v.28 no.3
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• pp.225-229
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• 2001

This experiment was carried out to investigate the effects of storage temperature and time on hatch-ability of the commercial Ross broiler breeder eggs. In Trial 1,720 eggs collected in the morning were allotted to four storage time treatments (3, 5, 7 and 9 days), with three replicates per treatment. The storage temperature was fixed at $4^{\circ}C$. In Trials 2 and 3, similar protocol was used as in Trial 1 except that the storage temperature was fixed at $17^{\circ}C$ and $28^{\circ}C$respectively. In Trial 1, hatchability was significantly (P<0.05) reduced when the eggs were stored more than 3 days. In Trial 2, no significant difference was found among all treatments, indicating that, at 17$^{\circ}C$ storage temperature, the eggs could be stored up to 9 days without reducing hatchability. In Trial 3, however, hatchability of eggs stored for 9 days was significantly reduced compared to the other treatments. In conclusion, we found out that optimum hatchability can be achieved with a storage temperature of $17^{\circ}C$ for Ross broiler eggs stored for up to 9 days.

• Journal of Food Hygiene and Safety
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• v.38 no.5
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• pp.373-380
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• 2023

This study surveyed and compared the temperature distribution in domestic refrigerators and freezers used in Korea to determine whether temperature varied according to the location of food storage. We selected 50 people to collect temperature data; among them, 25 measured the temperature of refrigerators, while the remaining measured the temperature of freezers. Consequently, the lowest and highest temperatures measured in domestic refrigerators were found to be -8.2℃ and 15.8℃, respectively, with an average temperature of 3.73℃. The temperature distribution based on internal location was: 5.06±1.69℃ for the door storage compartment, 4.18±1.19℃ for the inside wall surface, and 3.41±1.36℃ for the inner storage box. Significant temperature differences between the top and bottom were only identified at the door storage compartment (P<0.01). Further, the minimum and maximum temperatures measured in the freezer was -30.3℃ and 0.7℃, respectively, with an average temperature of -17.95℃. The temperature distribution based on location was: -17.19±1.68℃ for the door storage compartment, -17.81±1.07℃ for the inside wall surface, and -18.78±1.72℃ for the inside storage box. The results were similar to that of the refrigerator, with the lowest temperature in the inside storage box, and a significant temperature difference between the top and bottom noted only at the door (P<0.01). The maximum temperature difference (between locations) within the refrigerator and freezer was found to be 2.18 and 2.02℃, respectively. In conclusion, the temperature in the entire space was not constant; there were significant deviations at different storage locations. Therefore, public authorities should actively advise customers on the recommended storage locations for each food type. People will benefit from awareness about storage management, including avoiding storage of temperature-sensitive foods in door compartment.

• Korean Journal of Poultry Science
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• v.29 no.2
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• pp.89-94
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• 2002

This study was performed to evaluate effects of different holding temperatures and storing periods during the pre-incubation period on egg hatchability of hens egg in broiler breeders. For the treatments 1(T1)~7(T7), which were stored fur 1(T1) to 7 days(T7) before egg incubation, respectively. There were three replicates per treatment and forty eggs per replicate. This study was performed twice, which were 40(Summer) and 50 weeks of age(Autumn) in broiler breeders. Storing ambient temperature of egg, egg weight, at 0 and 18 days during incubation, fertility, hatchability and embryo mortality were examined. Average hatchability was rapidly decreased only in Summer. Although it was not significantly different in Autumn. This experiment was concluded that storing periods of hatchery egg was influenced hatchability, especially in high ambient temperature conditions(Summer, above $25^{\circ}C$ ). In conclusion, we found out that optimum hatchability can be achieved with a storage temperature of 13 ~$19^{\circ}C$ for broiler breeder eggs stored for up to 7 days.

• Journal of Food Hygiene and Safety
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• v.34 no.2
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• pp.199-204
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• 2019

This study aimed to generate a probability distribution model based on temperature data of frozen food storage facility as input variables for microbial risk assessment (MRA). We visited 8 food-handling businesses to collect temperature data from their cold storage warehouses. The overall mean temperature inside the storage facilities was $-20.48{\pm}3.08^{\circ}C$, with 20.4% of the facilities having above $-18^{\circ}C$, with minimum and maximum temperature values of -10.3 and $-25.80^{\circ}C$ respectively. Temperature distributions by space locations of natural and forced convection were $-22.57{\pm}0.84$ and $-17.81{\pm}1.47^{\circ}C$, $-22.49{\pm}1.05$ and $-17.94{\pm}1.44^{\circ}C$, and $-22.68{\pm}1.03$ and $-18.08{\pm}1.42^{\circ}C$ in the upper (2.4~4 m), middle (1.5~2.4 m), and lower (0.7~1.5 m) shelves, respectively. Probability distributions from the temperature data were obtained using the program @RISK. Statistical ranking was determined using goodness of fit to determine the probability distribution model. Our results show that a log-normal distribution [5.9731, 3.3483, shift (-26.4281)] is most appropriate for relative MRA conduction.

• 한국생물공학회:학술대회논문집
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• 2005.04a
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• pp.355-359
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• 2005

Fractional precipitation is a simple, efficient method for pre-purifying paclitaxel from plant cell cultures. The storage temperature of factional precipitation was optimized in terms of the yield and purity of paclitaxel with a fixed methanol concentration in water (61.5%, v/v), paclitaxel content in the crude extract (0.5%, w/v), and storage time (3 days). The greatest yield $({\sim}84%)$ was obtained with storage at a constant temperature $(0^{\circ}C)$ for 3 days. Conversely, the highest purity $({\sim}79%)$ was obtained with stepwise reduction in temperature over 3 days. For a constant storage temperature, the maximum purity $({\sim}67%)$ was obtained at $0^{\circ}C$. There was little difference in the yield of paclitaxel between -20 and $12^{\circ}C$. This pre-purification process serves to minimize solvent usage, and the size and complexity of the high-performance liquid chromatography (HPLC) operation required for paclitaxel purification.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.343-349
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• 1987

This study was executed to investigate proper storage conditions for freshness of lunch-box and prevention of lunch-box borne illness. When boiled rice was put into the empty lunch-box without cooling, temperature of the lunch-box was $70^{\circ}C$ to be able to destroy vegetative cell of microoganism in the lunch-box. Temperature of the side-dish canister that is placed on the hot lunch-box was increased from $15^{\circ}C$ to $53^{\circ}C$. The use of the insulator(one to two layer) between the lunch-box and side-dish canister was effective in insulation of the heat that is conducted from the hot lunch-box to the side-dish canister. The insulation layer(asbestos) was also effective to inhibit the decrease of pH value and growth of microoganisms in the toiled rice and side-dish during storage of the lunch-box. The number of microoganisms in the lunch-box covered without cooling was less than in the case of lunch-box covered after cooling; however, the amount of generation in condensed water that is responsible for swelling of boiled rice in the lunch-box occurred much more in the one than in the other, and was a little generated in the case of high temperature storage, insulator use, and when covering the lunch-box after cooling, and pre-evaporation by stirring boiled rice in the cooking pot before filling it. In addition, inserting the heat insulators on and bottom of the lunch-box the boiled rice can be eaten without coldness in winter season.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.44-54
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• 2018

To maintain the best quality of kimchi during long-term storage, we developed a fermentation storage mode for the kimchi refrigerator. The optimal kimchi fermentation temperature was determined to be $6^{\circ}C$ with fermentation time of 4-7 days in winter and 3-5 days in spring and fall. Based on these results, the fermentation storage mode conditions were programmed to consist of a fermentation temperature of $6^{\circ}C$ and fermentation times of 111 h in winter and 58 h in spring/fall. When kimchi was stored under the developed fermentation storage mode conditions, the total acidity of kimchi was almost the same as that of the control kimchi (stored $-2-\;-1^{\circ}C$ for 12 weeks). However, the number of lactic acid bacteria (LAB) and Leuconostoc sp. in kimchi were higher ($10^1-10^2CFU/mL$) than those in the control kimchi during storage. In addition, kimchi fermented and stored under the fermentation storage mode clearly received higher scores for overall preference than the control kimchi.