• Food Science of Animal Resources
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• v.18 no.2
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• pp.176-184
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• 1998

The objective of this study was to investigate the effects of freezing rate on aroma retention and to examine the mechanism of aroma retention during freeze drying process. Our experiments were carried out with self-manufactured freeze-dryer. Gelatin gels (2% w / w, 80${\times}$20mm) containing diacetyl(2mg/ml) were frozen unidirectionally (Neumann's model) from the bottom at -45, -30, -20, and -15$^{\circ}C$ and followed with freeze-drying. Under the upper conditions we measured freezing rate and the change of temperature and pressure during freeze drying. Freeze-dried gelatins were cut horizontally into 5 mm thickness from the bottom measured and diacetly contents. Besides, we observed the effect of the relative humidity of the diacetyl contents freeze-dried gelatin during storage. The retained diacetyl content was increased at high freezing temperature and in order of 0∼5, 5∼10, 10∼15, 15∼20 mm section from the bottom of the sample. It was observed that the retained diacetyl content was high in 15∼20 mm section. The retained diacetyl content and freeze-dried gelatin stored in the condition of high relative humidity was decreased significantly but in the low relative humidity case, was it decreased in small amount. The results of our experiment resents that the low temperature freezing and low humidity storing condition is effective for preserving aroma compound in food.

• Korean Journal of Plant Tissue Culture
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• v.27 no.4
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• pp.339-343
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• 2000

When plants are exposed to subfreezing temperatures ice crystals are forming within extracelluar space in leaves. The growth of ice crystal is closely related to the degree of freezing injury. It was shown that an antifreeze protein binds to an ice nucleator through hydrogen bonds to prevent growth of ice crystal and also reduces freezing damage. The antifreeze proteins in plants are similar to PR proteins but only the PR proteins induced upon cold acclimation were shown to have dual functions in antifreezing as well as antifungal activities. Three of the genes encoded for CLP, GLP, and TLP were isolated from barley and Kentucky bluegrass based on amino acid sequence revealed after purification and low temperature-inducibility as shown in analysis of the protein. The deduced amino acid of the genes cloned showed a signal for secretion into extracellular space where the antifreezing activity sup-posed to work. The western analysis using the antisera raised against the antifreeze proteins showed a positive correlation between the amount of the protein and the level of freeze tolerance among different cultivars of barely. Besides it was revealed that TLP is responsible for a freeze tolerance induced by a treatment of trinexapac ethyl in Kentucky bluegrass. Analysis of an overwintering wild rice, Oryza rufipogon also showed that an acquisition of freeze tolerance relied on accumulation of the protein similar to CLP. The more direct evidence for the role of CLP in freeze tolerance was made with the analysis of the transgenic tobacco showing extracellular accumulation of CLP and enhanced freeze tolerance measured by amount of ion leakage and rate of photosynthetic electron transport upon freezing. These antifreeze proteins genes will be good candidates for transformation into crops such as lettuce and strawberry to develop into the new crops capable of freeze-storage and such as rose and grape to enhance a freeze tolerance for a safe survival during winter.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.350-356
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• 1988

A pilot plant scale freeze dryer was designed and manufactured and its performance was tested. Freezing capacity of water vapor in the developed freeze dryer was 8㎏/batch and heating and defrosting methods were conduction and hot gas types, respectively. And exhausting time of vacuum pump was 7-8 minutes and temperature of cold trap was kept below $-50^{\circ}C$. In the freeze drying of fruits and vegetables, its optimum and maximum drying capacities were 2 and 4㎏/batch, respectively. Performance of the new freeze dryer was compared quite well with a foreign made freeze dryer.

• Geomechanics and Engineering
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• v.14 no.4
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• pp.307-314
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• 2018

Strength of loess that experienced cyclic freeze and thaw is of great significance for evaluating stability of slopes and foundations in loess regions. This paper takes the frequently encountered loess in the Northwestern China as the study object and carried out three kinds of laboratory tests including freeze-thaw test, direct shear test and SEM test to investigate the strength behaviors of loess after cyclic freeze and thaw, and the correlation with meso-level changes in soil structure. Results show that for loess specimens at four dry densities, the cohesion decreases with freeze-thaw cycles until a residual value is reached and thus an exponential equation is proposed. Besides, little change in the angle of internal friction was observed as freeze-thaw proceeds. This may depend on the varying of soil structure, based on which a clue can be found from the surface morphology and mesoscopic scanning of loess specimens. Clearly we observed significant changes in surface morphology of loess and it tends to aggravate at higher water contents or more cycles of freeze and thaw. Moreover, freeze-thaw cycling leads to obvious changes in the meso-structure of loess including lowering the particle aggregates and increasing both the proportion of fine particles and porosity area ratio. A damage variable dependent on the ratio of porosity area is introduced based on the continuum damage mechanics and its correlation with cohesion is discussed.

• Journal of Veterinary Clinics
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• v.20 no.4
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• pp.482-488
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• 2003

Transplanted cortical bone grafts of freeze-dried bones also function as sustaining for defected bones, however, it has less strength and is fragile without rehydration. In this study, strength and stiffness of freeze-dried bone from bovine cortical bones were evaluated by three point bending test according to different time frames such as rehydration times of 0.5, 3, 6, 12 and 24 hrs in electrolyte solution and was compared with those of frozen bones. The strength and stiffness of frozen bone were $264.4\pm36.7$ MPa, $17.0\pm1.5$ GPa, respectively. The strength and stiffness of freeze-dried bone which fat was removed by treatments of chloroform-methanol solutions for 6 days, then was freeze-dried at $-80^{\circ}C$ and sterilized with ethylene oxide gas, were $224.9\pm27.6$ MPa, $19.2\pm2.8$ GPa, respectively. The strength and stiffness of feeze-dried bone were decreased 15.0% and increased 13.2% than these of frozen bone, respectively. The strength and stiffness of freeze-dried bone rehydrated for 6 hrs were restored to 96.0% strength and 99.2% stiffness of frozen bone. The rehydration time of freeze-dried bone which had the highest strength and stiffness was six hours and three hours, respectively. The results of the mathematica program for the variation of the strength and stiffness showed 3 hours and 30 minutes of rehydration time in electrolyte solution for the best condition in the strength and stiffness which was adequate to treat freeze-dried cortical bone.

• The Korean Journal of Food And Nutrition
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• v.34 no.3
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• pp.263-271
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• 2021

Fresh Omija (Schisandra chinensis) has good marketability, but its quality is difficult to maintain during storage and distribution. Freezing and freeze-thawing treatments can be utilized for the quality maintenance and processing of cold press juice. In this study, the color, antioxidant properties, and the major components of soaked liquor from Omija with freeze-thawing treatment were analyzed during the extraction periods. Each of the frozen and freeze-thawed Omija samples was soaked in 35% ethanol, extracted for 15 days, and used for analysis. The frozen and freeze-thawed samples showed a tendency toward better color and higher antioxidant activity and major component levels than the controls, and freeze-thawing was the best. The results of this study showed that freeze-thawing treatment improved the color, antioxidant properties, and level of the major components of Omija soaked liquor, and freeze storage is suitable for making soaked liquor.

• Preventive Nutrition and Food Science
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• v.1 no.2
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• pp.190-195
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• 1996

Texture-modifying and freeze-thaw stabilizing effects of different wheat gluten and modified starches on surimi based-product were evaluated. The different incorporation manners of wheat gluten and modified wheat starch in surimi gel were also examined to evaluate their effects of textural properties on surimi gel. The addition of wheat gluten reduced the gel strength of surimi, but after freeze-thaw cycle it significantly improved freeze-thaw stability by reducing freexe-thaw expressible moisture and also by preventing rubbery texture development, Gluten-1 incorporated surimi gel showed higher functionality in forming cohesive gel determined by compressive and penetration force as wall as expressible moisture after freeze-thaw cycle. Surimi gel containing modified wheat starch showed better freeze-thaw stability that of modified potato starch. When a preblended mixture of wheat gluten and starch are incorporated into surimi gel, it made gel texture significantly softer as so in high sensory score. The compertition for moisture between gluten and starch is a main reason to show different way of textural modification.

• Ocean Systems Engineering
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• v.2 no.2
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• pp.159-171
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• 2012

Reinforced concrete structures in cold coastal regions are subjected to coupled effects of service load, freeze-thaw cycles and seawater corrosion. This would significantly degrade the performance and therefore shorten the service life of these structures. In the current paper, the mechanical properties of concrete material and the structural behaviour of eccentrically loaded reinforced concrete columns under multiple actions of seawater corrosion, freeze-thaw cycles and persistent load have been studied experimentally. Results show that when exposed to alternating actions of seawater corrosion and freeze-thaw cycles, the compressive strength of concrete decreases with the increased number of freeze-thaw cycles. For reinforced concrete column, if it is only subjected to seawater corrosion and freeze-thaw cycles, the load resistance capacity is found to be reduced by 11.5%. If a more practical service condition of reinforced concrete structures in cold coastal regions is simulated, i.e., the environmental factors are coupled with persistent loading, a rapid drop of 15% - 26.9% in the ultimate capacity of the eccentrically loaded reinforced concrete column is identified. Moreover, it is observed that the increase of eccentric load serves to accelerate the deterioration of column structural behavior.

• Applied Microscopy
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• v.28 no.3
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• pp.299-306
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• 1998

T-butyl alcohol (TBA) freeze-drying method originally designed by Inoue and Osadake (1989) was adopted to dry specimens for scanning electron microscopy and the results were compared with those dried using critical point dryer (CPD). Small pieces $(1\times1\times3mm)$ of liver of Sprague-Dawley rats were cut and fixed in 2% glutaraldehyde in 0.1 M sodium cacodylate buffer after anesthesia, and processed for scanning electron microscopy by several modifications of TBA freeze-drying methods and by the standard preparation method using CPD. The bile canaliculi and sinusoidal endothelial surface were observed. Tissue dehydrated with TBA before TBA freeze-drying preserved the structures best comparable to those prepared with CPD. This result suggests that combination of dehydration with TBA and TBA freeze-drying is a superior method to the original TBA freeze-drying method dehydrated with ethanol.

• Journal of Advanced Marine Engineering and Technology
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• v.25 no.6
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• pp.1341-1352
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• 2001

Vacuum freeze drying process by which frozen water in a drying material is removed sublimation under vacuum condition, is now applied to various industrial field such as the manufacturing and packaging of pharmaceuticals in pharmaceutical industry, the drying of bio- products in bio-technology industry, the treatment of various quality food stuff in food technology, and so on. The Knowledge about the heat and mass transfer characteristics related with the vacuum freeze drying process is crucial to improve the efficiency of the process as well as the quality of dried products. In spite of increasing needs for understanding of the process, the research efforts in this fields are still insufficient. In this paper, a numerical code that can predict primary drying in a vial is developed based on the finite volume method with a moving grid system. The calculation program can handle the axis- symmetric and multi-dimensional characteristics of heat and mass transfer of the vial freeze drying process. To demonstrated the usefulness of the present analysis, a practical freeze drying of skim Milk solution in a vial is simulated and various calculation results are presented.