• 한국신재생에너지학회:학술대회논문집
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• 2009.06a
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• pp.640-643
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• 2009

The effect of the kind of gas diffusion layers (GDLs) on the freeze/thaw condition durability in polymer electrolyte fuel cells (PEFCs) were investigated. For this purpose, three kinds of GDLs, i.e., felt, paper and cloth types with different basic properties have been first prepared, then the changes in the properties and performance of cells was observed during the freeze/thaw cycles ranging from -30 to 70 $^{\circ}C$. The single cells consisting of different GDLs were evaluated for performance. The performance degradation and the cell resistance increase could be directly correlated. The physical destruction of electrode was shown by SEM analysis. It was presented that mechanical supporting force of interface between materials can help enhancing the durability of PEFCs in the freeze/thaw condition.

• Microbiology and Biotechnology Letters
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• v.18 no.1
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• pp.18-25
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• 1990

Paralytic Shellfish Poison (PSP) is mainly produced by marine dinoflagellates such as Protogonyaulax sp. and Pyrodinium sp.. The PSP was known to be accumulated in digestive gland of shellfish as result of feeding toxic dinoflagellates. PSP illness when occurs when one eats PSP intoxicated shellfish. Therefore PSP is becoming as serious problem in food hygiene and shellfish cultivation industry. The purpose of this study was to develop detoxification method for utilization of PSP intoxicated sea mussel and prevent from PSP illness. The PSP was extracted with 0.1 N HCl solution from the submitted sea mussel, then the toxicity was measured by mouse assay according to Official Methods of Analysis of the Association of Official Analytical Chemists. No detoxification effect was observed by adding extracted juice of garlic and ginger. When the sea mussel homogenate was heated at various temperatures, the PSP toxicity was not changed significantly at below $70^{\circ}C$ for 60 minutes but it was decreased as the heating temperature was increased. For example, when the sea mussel homogenate was heated at 100, $121^{\circ}C$ for 10 minutes, the toxicity was decreased about 67 and 90%, respectively. When the sea mussel containing 645 $\mu$g PSP per 100g of edible meat was processed according to general shellfish canning procedure, the toxicity was decreased as the level of PSP undetected by mouse assay.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.771-777
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• 2017

This study investigated the rheological properties of Calrose rice flour dispersions as well as the effects of different thawing methods (steamer, smart oven, and microwave oven) on quality characteristics of frozen turmeric rice. Apparent viscosity, consistency index, and yield stress significantly increased at higher rice flour concentrations. Magnitudes of storage modulus and loss modulus significantly increased with elevation of rice flour concentration. Frozen turmeric rice thawed using a steamer had the highest moisture content and largest size (length, width, and thickness) among all thawing methods. The L values of turmeric rice after thawing using a steamer was significantly higher than those of other thawing methods. The a value of turmeric rice after thawing using a steamer was significantly lower than those of other thawing methods. Textural properties (hardness, adhesiveness, springiness, cohesiveness, brittleness, and chewiness) of frozen turmeric rice after thawing using a steamer were significantly lower than those of other thawing methods. Therefore, it can be concluded that frozen turmeric rice after thawing using a steamer might be desirable for improvement of texture.

• Journal of the Korean Applied Science and Technology
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• v.39 no.1
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• pp.52-62
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• 2022

The purpose of this study was to find a way to improve the stability and quality of urinalysis by checking the changes in the measurement values of representative clinical chemistry test items according to the repeated freezing and thawing before the urine test and the thawing process. All subjects were 10 healthy males, and the freeze and thaw stability test was performed using their urine samples. In the case of micro-albumin and amylase, there was no statistical significance at 37℃ with time, but at 42℃ and 60℃, there was a statistically significant change in the results with time. There were statistically significant changes in BUN, creatinine, uric acid, and glucose. As a result of long-term stability, after 7 days, glucose mutation increased and amylase decreased at 60℃. In the case of glucose and amylase, there was a statistically significant change in the results over time. To obtain accurate test results, accurate standardization of urinalysis including appropriate collection, storage, and storage methods of urine samples is required and systematic study of conditions for securing stability for each biomaterial is required.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.267-271
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• 2015

This study aimed to determine the optimal freezing temperature for preserving mulberries. Mulberries were frozen at -20, -45, and $-70^{\circ}C$ immediately after harvesting. After 24 h, frozen mulberries were stored at $-20^{\circ}C$ for two months and then thawed at $4^{\circ}C$ and room temperature. Frozen and thawed mulberries did not differ significantly in color and pH from fresh mulberries. However, the content of anthocyanidin and sugar, and the hardness of mulberry significantly decreased after feeze-thawing. Drip loss of the thawed berries increased as the freezing temperature decreased. A comparison among cross-section images of mulberries frozen at different temperatures did not show any significant differences. However, after thawing at $4^{\circ}C$ or room temperature, the total number of aerobic bacteria found in mulberry decreased more than ten times. Consequently, the freezing temperature showed no significant effect on the overall quality of the mulberry.

• Transactions of the Korean hydrogen and new energy society
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• v.20 no.4
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• pp.309-316
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• 2009

The effect of gas diffusion layers (GDLs) on the freeze/thaw condition durability in polymer electrolyte fuel cells (PEFCs) were investigated. For this purpose, three kinds of GDLs, such as, felt, paper and cloth types with different basic properties have been first prepared, then the changes in the properties and performance of cells was observed during the freeze/thaw cycles ranging from -30 to $70^{\circ}C$. The performance evaluations were conducted by using the single cells consisting of different GDLs. The performance degradation and the cell resistance increase could be directly correlated. The physical destruction of electrode was shown by SEM analysis. The mechanically supporting ability on the interface between the cell components can help enhancing the durability of PEFCs in the freeze/thaw condition.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.413-418
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• 2002

The dough was frozen either before or after fermentation at the five different freezing and storage conditions. Although fermentation before freezing was effective for rapid freezing, it reduced bread volume of the dough frozen at both air freezer and liquid immersion freezer. Freezing at the air freezer set to $-70^{\circ}C$ took more time for freezing and resulted in lower bread volume than freezing at the immersion freezer set to $-20^{\circ}C$. Therefore, the freezing in the liquid immersion freezer was more effective to reduce the freezing time and increase the bread volume. At the liquid immersion freezer, the higher temperature was more effective than lower temperature. The doughs frozen in a liquid immersion freezer set to $-10^{\circ}C$ and fermented after de-frosting produced higher bread volume than control unfrozen dough. And also there was no significant difference in bread volume between the control unfrozen dough and the dough frozen in a liquid immersion freezer set to $-10^{\circ}C$, fermented before freezing and re-fermented after defrosting. The longer proof time and greater loaf volume obtained for the dough frozen and stored at the air freezer set to $-70^{\circ}C$. Therefore the optimum process for freezing the dough was freezing immediately after mixing, storing at $-10^{\circ}C$ in a liquid immersion freezer and fermented after defrosting.

• The Journal of the Acoustical Society of Korea
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• v.21 no.2
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• pp.142-149
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• 2002

With rapid industrial development, a railway has become a main traffic means. But, the railway noise has caused much annoyance for the residents living nearby railway tracks. Therefore, execute regulation standard of railway noise has established for quite dwelling environment from January 2000. However efficient soundproofing measures are very difficult because of the lack of basic data and insufficiency of the existing research. In this point, this study attempts to survey the characteristics of attenuation and propagation of railway noise. And this study intends to get the basic data for establishment of a standard for domestic railway noise.

• 한국신재생에너지학회:학술대회논문집
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• 2011.05a
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• pp.148.1-148.1
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• 2011

본 연구에서는 가스 하이드레이트의 미래 상업생산을 위한 연구활동으로 동해 울릉분지 현장시료를 채취하여 가스 하이드레이트 함유토의 열전도 현상에 관한 연구를 실시하였다. 두 종류의 현장시료를 이용하여 메탄 하이드레이트를 생성하여 공극비 및 포화도에 따라 조건을 달리하여 실험을 수행하였다. 열전도도 측정을 위하여 Transient Plane Source (TPS) 기법을 이용하였다. 현장시료의 사용에 앞서 예비실험으로써 F110표준사를 사용, 비교 분석 자료로써 활용하였다. 하이드레이트 생성 확률을 높이는 기법으로써 불포화시료를 동결, 해동 후 가스를 주입하였으며 동결된 불포화 시료의 열전달양상의 변화를 함께 고찰하였다. 실험결과, 하이드레이트의 포화도가 증가함에 따라 함유토의 열전도도의 증가함을 알 수 있어다. 거의 동일한 물과 GH의 열전도도에도 불구하고 하이드레이트 결정화 작용으로 동일한 포화도의 불포화 시료와 비교하여 약간의 상승을 보였다. 또한 공극비 및 흙을 구성하는 미네랄의 성분에 따라 열전도도의 발현 양상이 상이함을 관찰하였다. 이에 차후 하이드레이트 생산을 위한 현장 측정 및 전산 모사시 이에 관한 고려가 필요할 것으로 사료된다.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1979.04a
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• pp.114.1-114
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• 1979

1. 계육사체로 NaOCL 용액에 침지시 용액중의 잔유염소농도와 coliform 및 총균수에 미치는 농도, pH, 유기산의 종류별 억제 효과를 본 결과 NaOCL 200ppm, pH3, Succinic acid의 경우가 양호하였으며 온도별 효과는 $60^{\circ}C,$ 30~60초 처리가 계육표피의 보존성이 우수하였다. 2. 저장실험에서 위와같은 조건으로 처리한 경우 $4^{\circ}C$ 저장시는 대조군에 비하여 저장이 연장되었고 $-18^{\circ}C$ 저장시 대조군에 비하여 별 유의치가 없었으나 $4^{\circ}C에서$ 해동 후 저장의 경우 대조군에 비하여 양호하였다.