• Biotechnology and Bioprocess Engineering:BBE
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• v.11 no.6
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• pp.489-495
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• 2006

In recent years, there has been an interest to use Moringa oleifera as the natural coagulant due to cost, associated health and environmental concerns of synthetic organic polymers and inorganic chemicals. However, it is known that M. oleifera as the natural coagulant is highly biodegradable and has a very short shelf life. This research was carried out to investigate the effects of storage temperature, packaging methods, and freeze-drying on the preservation of M. oleifera seeds powders. Non freeze-dried M. oleifera was prepared into different packaging namely open container, closed container and vacuum packing, whilst, freeze-dried M. oleifera was stored in closed container and vacuum packing. Each of the packaging was stored at room temperature ($30\;to\;32^{\circ}C$) and refrigerator ($4^{\circ}C$). The turbidity removal efficiencies of stored M. oleifera were examined using jar test at monthly interval for 12 months. The results indicated that non freeze-dried M. oleifera kept in the refrigerator ($4^{\circ}C$) would preserve its coagulation efficiency. In addition, closed container and vacuum packing were found to be more appropriate for the preservation of non freeze-dried M. oleifera, compared to open container. Freeze-dried M. oleifera retained its high coagulation efficiency regardless the storage temperature and packaging method for up to 11 months. Besides, higher increment in zeta potential values for water coagulated with freeze-dried M. oleifera indicated the higher frequency of charge neutralization and better coagulation efficiency of freeze-dried M. oleifera, compared to non freeze-dried seeds. As a coagulant, M. oleifera did not affect the pH of the water after treatment.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1448-1455
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• 1998

Fermented milk was prepared from milk or mixture of milk and apple juice/grape juice, and it was freeze dried. pH change and growth of Lactobacillus acidophilus (KCTC 2182) during freeze drying were studied. The effects of freeze drying on sensory evaluation and volatile aroma compounds in freeze dried sample or reconstituted sample were also studied. Freezing and freeze drying did not affect pH of fermented milk. Number of viable cells of L. acidophilus was markedly reduced during freezing or freeze drying. When number of viable cells in original fermented milk was considered as 100%, survival ratio of viable cells after freezing was $64.5{\sim}85.2%$ and that after freeze drying was $10.0{\sim}21.1%$. When sensory properties of original fermented milk prepared from juice-milk (ratio 15:35) were compared with those of freeze dried/reconstituted sample, sensory properties of original sample were better than those of freeze dried/reconstituted sample. Ethanol, diacetyl, butanol and acetoin were detected in all of original samples and freeze dried/reconstituted samples while acetone was detected in samples containing high amount of grape juice. Volatile aroma compounds in original fermented milk were reduced during freeze drying. L. acidophilus produced ethanol, diacetyl and acetoin during fermentation.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.9
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• pp.1291-1295
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• 2004

Histology and transmission electron microscopy studies were carried out on buffalo muscles that were subjected to repeated freeze-thaw cycles at -10 and $-18^{\circ}C$. In the first freeze thaw cycle ($-10^{\circ}C$) structures of muscle showed slight change and closely resembled to those of normal muscle. There were frequent gaps in the half way across the fibres and some cracks in individual fibre were also noticed in second freeze thaw cycle. In the muscle frozen at $-18^{\circ}C$, more pronounced shrinkage with extensive damage of fibres with tearing was observed. The interfibrillar gaps were wider, shrinkage and tearing of the fibres were more distinct after second freeze-thaw cycle. After the second cycle, the interior portion showed large scale degradation of the ultrastructure. Our studies of buffalo muscle showed that under the proper condition, little structural damage takes place in the meat histology and ultrastructure under repeated freeze-thaw conditions. This study adds continued weight to the evidence that limited freeze-thaw cycles will not deteriorate the quality of meat.

• Proceedings of the Korea Concrete Institute Conference
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• 2001.05a
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• pp.231-236
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• 2001

In this paper, tests are carried out in order to investigate the validities of anti-freeze agent, which is developed using waste coolant and existing anti-freeze agent through previous study, under various W/C and contents. According to test results, adequate dosage of developed anti-freeze agent shows positive performance in slump, air content and chloride contents in the mixture of 40% and 50% of W/C, accelerates setting time and drops the freezing temperature of concrete. Meanwhile, in the region of 30% of W/C, followings can be indicated that increasing the contents of anti-freeze agent leads to reduce fluidity, rapid setting and excessive chloride contents. Improved strength gain is shown when anti-freeze agent is used with in 8%.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2002.05a
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• pp.21-26
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• 2002

This paper is intended to verify the efficiency of anti-freeze agent and insulating form by analyzing the temperature history and the property of strength-increase about the concrete that is placed in the insulating form and normal form, using new type anti-freeze agent in batcher plant According to the results about the temperature history, while the lowest temperature shows 3$^{\circ}C$ in case of normal concrete + euroform, 4$^{\circ}C$ in case of normal concrete + insulating form, it shows 6$^{\circ}C$ in anti-freeze agent + the insulating form, so the effect is most favorable. The compressive strength with mixing anti-freeze agent or not, shows high in order of standard curing, structure-managing and open air-placed specimen and the concrete mixing anti-freeze agent shows the highest compressive strength-increase.

• Geomechanics and Engineering
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• v.8 no.3
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• pp.361-375
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• 2015

Constructions over soft and loose soils are one of the most frequent problems in many parts of the world. Cement and cement-lime mixture have been widely used for decades to improve the strength of these soils with the deep soil mixing method. In this study, to investigate the freeze-thaw effect of sand improved by polymers (i.e., styrene-acrylic-copolymer-SACP, polyvinyl acetate-PVAc and xanthan gum) and fly ash, unconfined compression tests were performed on specimens which were exposed to freeze-thaw cycles and on specimens which were not exposed to freeze-thaw cycles. The laboratory test results concluded that the unconfined compressive strength increased with the increase of polymer ratio and curing time, whereas, the changes on unconfined compressive strength with increase of freeze-thaw cycles were insignificant. The overall evaluation of results has revealed that polymers containing fly ash is a good promise and potential as a candidate for deep soil mixing application.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.2
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• pp.176-179
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• 1999

Trinexapac-ethyl[ 4-(cyclopropyl- $\alpha$ -hydroxy-methylene)-3,5-dioxocyclohexane carboxylic acid ethylester] is a growth-retardant for plants by inhibiting a key step in biosynthesis of GA. A treatment of trinexapacethyl generally induces a reduction in vegetative growth and also inhibits heading. In addition, the trinexapacethyl was known to enhance the freeze-tolerance in annual bluegrass, however, the mechanism is not known yet. One possible reason for the enhanced freeze-tolerance may be the antifreeze protein known to be accumulated in intercellular space of the leaf during cold acclimation. In order to see the possible in-duction of the synthesis of antifreeze proteins by trinexacpacethyl, the apoplastic proteins extracted from Kentucky bluegrass treated with trinexapacethyl were analyzed by SDS-PAGE and the presence of the antifreeze protein was observed. In addition, western analysis showed the identity of the protein induced by both a cold acclimation and a trinexapacethyl treatment. It appears that an enhanced freeze-tolerance of the turf grass by trinexapacethyl is due to the synthesis and/or accumulation of the antifreeze protein similar to the enhanced freeze tolerance induced by cold acclimation.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.18 no.1
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• pp.164-174
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• 1996

In order to develop the allogeneic bone implants instead of autogenous bone grafts for maxillofacial reconstruction, undemineralized freeze-dried human bone was processed. The freeze-dried human bone was implanted into the cranial and mandibular defects of the rabbits. The implants were evaluated clinically, roentgenographically and histomophometrically. And immunohistochemical evaluation of the implants was performed on the rat. The results were as follows : 1. When compared with control defects of $0.8{\times}0.8\;cm$, the implants on the rabbit defects displayed complete osseous bridging clinically and roentgenographically. Histomophometrically a minimal inflammatory cell infiltrate was present but the defects healed well clinically. 2. When compared with control grafts, the freeze-dried implants on the rat muscle displayed decreased antigenicity by immunohistochemical evaluation, due to freeze-drying process. 3. Undemineralized freeze-dried human bone in this study can be preserved as a bank bone in this study and seems to be applicable for clinical allogeneic bone grafts.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.24 no.11
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• pp.1437-1446
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• 2000

A numerical analysis on the freeze coating process of a non-isothermal finite dimensional plate with a binary alloy is performed to investigate the growth and decay behavior of the solid and the mushy layer of the freeze coat and a complete procedure to calculate the process is obtained in this study. The continuously varying solid and mushy layers are immobilized by a coordinate transform and the resulting governing differential equations are solved by a finite difference technique. To account for the latent heat release and property change during solidification, proper phase change models are adopted. And the convection in the liquid melt is modeled as an appropriate heat transfer boundary condition at the liquid/mushy interface. The present results are compared with analytic solutions derived for the freeze coating of infinite dimensional plates and the discrepancy is found to be less than 0.5 percent in relative magnitude for all simulation cases. In addition the conservation of thermal energy is checked. The results show that the freeze coat grows proportional to the 1.2 square of axial position as predicted by analytic solutions ar first. But after the short period of initial growth, the growth rate of the freeze coat gradually decreases and finally the freeze coat starts to decay. The effects of various non-dimensional processing parameters on the behavior of freeze coat are also investigated.

• 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.