• Animal Bioscience
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• v.34 no.8
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• pp.1375-1381
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• 2021

Objective: This study was conducted to determine the effect of freeze-thawed cycles (Fresh meat, F-T 1 cycle and F-T 2 cycles) on the quality characteristics of porcine longissimus dorsi muscle. Methods: A total of 20 three-crossbred pigs (Duroc×[Large White×Landrace]) were randomly obtained from a commercial slaughterhouse in Thailand. Muscle samples were immediately taken from 10 to 11th of the longissimus dorsi for histochemical analysis. The muscles were cut into 2.54 cm-thick chops. A minimum of 20 chops were used for each treatment (fresh meat, freeze-thawed 1 and 2 cycles). Individually chops were packaged in polyethylene bags and frozen at -20℃ for 6 months followed by thawing in refrigerator at 4℃ for 24 h (the 1st freeze-thawed cycle). The freeze-thawed procedure was repeated for two cycles (the 2nd freeze-thawed cycle). Thawing loss, shear force value, citrate synthase activity and muscle fiber characteristics were determined on the muscles. Results: Results showed that increasing of freeze-thawed cycle increased the thawing loss (p<0.01) and citrate synthase activity (p<0.001). Shear force value of fresh meat was higher than freeze-thawed 1 and 2 cycles (F-T 1 cycle and F-T 2 cycles). Freeze-thawed cycles affected muscle characteristics. Muscle fiber area and muscle fiber diameter decreased with an increasing number of freeze-thawed cycles (p<0.001), while the thickness of endomysium and perimysium were increased (p<0.001). Conclusion: Repeated freeze-thawed cycles degraded muscle fiber structure and deteriorated pork quality.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.297-302
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• 2005

Physicochemical properties were compared between freeze concentrated and vacuum evaporated milk through colour, brix, viscosity, freezing point and pH measurement. Brix and viscosity in each concentrated milk significantly increased due to solute concentration(p<0.05), and there was not much difference between freeze concentrated and evaporative one. Brix results were numerically modeled with the logarithmic regression: Y=-33.460+18.4513 ${\cdot}$ ln(X), $R^2=0.9798$ and this model was fairly fit to predict the solute concentration in the middle of freeze concentration process. Freezing point significantly decreased according to concentration increment(p<0.05) and there was not the significant difference between freeze concentrated and evaporated one. Whereas, in colour and pH value, there were some differences between freeze concentrated and evaporative milk. Vacuum evaporated milk expressed higher discoloration comparing to freeze concentrated one. In pH values, evaporated milk showed the significantly decreased results comparing to freeze concentrated sample, whereas the pH value of freeze concentrated sample expressed the similar value to the reference milk.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.12 no.12
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• pp.6034-6056
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• 2018

This paper describes two user studies in remote collaboration between two users with a video conferencing system where a remote user can draw annotations on the live video of the local user's workspace. In these two studies, the local user had the control of the view when sharing the first-person view, but our interfaces provided instant control of the shared view to the remote users. The first study investigates methods for assisting drawing annotations. The auto-freeze method, a novel solution for drawing annotations, is compared to a prior solution (manual freeze method) and a baseline (non-freeze) condition. Results show that both local and remote users preferred the auto-freeze method, which is easy to use and allows users to quickly draw annotations. The manual-freeze method supported precise drawing, but was less preferred because of the need for manual input. The second study explores visual notification for better local user awareness. We propose two designs: the red-box and both-freeze notifications, and compare these to the baseline, no notification condition. Users preferred the less obtrusive red-box notification that improved awareness of when annotations were made by remote users, and had a significantly lower level of interruption compared to the both-freeze condition.

• Structural Engineering and Mechanics
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• v.86 no.5
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• pp.663-671
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• 2023

Freeze-thaw cycles induce strength loss at the frozen soil-concrete interface and deterioration of bonding, which causes construction engineering problems. To clarify the deterioration characteristics of the interface under the freeze-thaw cycle, a frozen soil-concrete sample was used as the research object, an interface scanning electron microscope test under the freeze-thaw cycle was carried out to identify the micro index information, and an interface shear test was carried out to explore the loss law of interface shear strength under the freeze-thaw cycle. The results showed that the integrity of the interface was destroyed, and the pore number and pore size of the interface increased significantly with the number of freeze-thaw cycles. The connection form gradually deteriorates from surface-to-surface contact to point-to-surface contact and point-to-point contact, and the interfacial shear strength decreases the most at 0-3 freeze-thaw cycles, with small decreases from to 3-8 cycles. After 12 freeze-thaw cycles, the interfacial shear strength tends to be stable, and shear the failure occurs internally in the soil.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.2
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• pp.273-282
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• 2007

This study was carried out to compare the changes of nutrients, sensory and chemical properties of freeze-concentrated and evaporated milks during storage. For pasteurization, the freeze-concentrated milk containing 27% of total solid was treated with 150 rpm ozone for 5 min, and 99% of microflora was eliminated. Also, the activities of protease and lipase decreased 93.31% and 96.15%, respectively, and phosphatase showed negative activity. Total bacteria count was maintained below$2.0{\times}10^4$CFU/ml. During storage, TBA absorbance was lower in freeze-concentrated milk than that in the evaporated milk. The production of short-chain free fatty acids and free amino acids increased proportionally to the storage period in both samples. While the short-chain free fatty acid production was lower in the freeze-concentrated milk compared with that in the evaporated milk, the production of individual free amino acid was similar in both samples. In sensory evaluation, cooked flavor and color were much lower in the freeze-concentrated milk than that in the evaporated milk. Overall acceptability score was higher in the freeze-concentrated than the evaporated milk. Based on above results, ozone treatment for the freeze-concentrated milk pasteurization was positive at the elimination of microflora and enzyme inactivation. During storage, the freeze-concentrated sample minimized the change of color and TBA absorbance, the production of short-chain free fatty acid and vitamins than the evaporated milk. Therefore, the freeze-concentrated milk process in the present study resulted in the positive effect in minimizing nutrient loss and keeping quality of milk during storage.

• Structural Engineering and Mechanics
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• v.2 no.4
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• pp.403-412
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• 1994

The durability of concrete is related to the permeation characteristics of its near surface. An attempt was made to use the permeation characteristics namely, absorptivity, permeability and diffusivity, to predict the freeze/thaw resistance of concrete. Test results indicate that in general, there was a trend that freeze/thaw resistance of concrete was enhanced with improved absorptivity and diffusivity whilst the freeze/thaw resistance of normal concrete was found to have the best relationship with its intrinsic permeability. The latter method is therefore proposed to be adopted to predict freeze/thaw resistance of normal concrete. Since Figg air test is an inexpensive and simple test method that measures indirectly the intrinsic permeability of concrete, it is further proposed that it could be used as a quality control tool to assess, non-destructively, the freeze/thaw durability potential of in-situ concrete.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2003.05a
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• pp.13.2-17
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• 2003

When fresh concrete is exposed to low temperature, the concrete may suffer frost damage due to freezing at early ages and strength development may be delayed. One of the solution methods to resolve these problems is to lower freezing temperature of concrete by the use of chemical admixture called Accelerators for Freeze Protection. In this study, it was the results of appling cold weather concrete using Accelerator for Freeze Protection in the Daewoo Trump world field. Before the application of the cold weather concrete using accelerator for freeze protection, we executed the some test in the laboratory and mock-up test in the field. We examined the manifestation of compressive strength complying with the amount of Accelerators for Freeze Protection and curing conditions, and then made a selection of most suitable amount of Accelerators for Freeze Protection.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.16 no.10
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• pp.923-931
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• 2004

A multi-dimensional freeze drying analysis program, which took simultaneous heat and mass transfer, sublimation of ice and motion of sublimation front into full account, was developed using finite volume method with fixed grid. The effect due to the motion of sublimation interface was modeled by an enthalpy formulation streamlined for the freeze drying problems. The efficiency and accuracy of the program was validated by solving one- and two-dimensional freeze drying problems frequently encountered in industrial processes. Finally, the freeze drying processes of cylinder and slab objects with permeable side surfaces were simulated, which demonstrated the capability of the present analysis program in solving multi-dimensional freeze drying problems with complex sublimation interface configurations.

• Journal of the Korean Ceramic Society
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• v.28 no.7
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• pp.509-516
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• 1991

The effect of various polymers on the freeze-thaw resistance of hardened cement mortar was investigated. For this study, styrene butadiene rubber (SBR), ethylene vinyl acetate (EVA), polyvinyl alcohol (PVA) were used to prepare cement mortar specimen, and then freeze-thaw experiment was carried out. By adding SBR adn EVA to the specimen, the freeze-thaw resistance of specimens was improved, but when PVA was added to the specimen, its freeze-thaw resistance was lowered. Particularly, the specimens which were added 5, 10% of SBR and 5% of EVA showed excellent freeze-thaw resistance in the salt environment.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.2 no.2
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• pp.105-111
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• 1990

The drying rate in freeze drying was obtained by experiment of garlic moisture contents depending on the drying time. Freeze drying experiment of garlic juice was carried out in vaccum freeze drier of laboratory scale by backface heating, and a mathematical model is also used to simulate the process of simultaneous heat and mass transfer in freeze drying to compare with experimental data.