• 한국생물공학회:학술대회논문집
• /
• 한국생물공학회 2000년도 춘계학술발표대회
• /
• pp.321-324
• /
• 2000

식물세포의 장기보존방법 연구를 위하여 참당귀(Angelica gigas Nakai) 현탁세포를 이용하여 동결보존을 수행하였다. 최적의 예비성장배지로는 0.7 M sucrose를 첨가하여 6일간 배양한 것이 가장 좋았으며, 동결보호제로는 1 M sucrose, 1 M glycerol, 1 M DMSO를 혼합하여 사용하였을 때 가장 좋은 결과를 나타내었다. 동결 시에는 처음 8시간 동안 deep freezer에서 천천히 냉동을 한 후 액체질소에 넣는 것이 가장 좋은 것으로 나타났다. 또한 여러 가지 삼투압 증진제를 사용한 실험을 수행한 결과 sucrose가 가장 좋은 결과를 나타내었는데 이것은 sucrose가 삼투압 증진제 역할뿐만 아니라 cell membrane을 보호하기 때문으로 사료된다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제22권3호
• /
• pp.343-349
• /
• 2009

This study was designed to simplify a cryopreservation program for embryonic stem cells (ESCs) by selection of cooling method and cryoprotectant. Commercially available mouse E14 embryonic stem cells (ESCs) were cryopreserved with various protocols, and morphology and viability of the frozen-thawed ESCs and their reactive oxygen species (ROS) production were subsequently monitored. Post-thaw colony-formation of ESCs was detected only after a slow freezing using dimethyl sulfoxide (DMSO) by stepwise placement of a freezing container into a $-80^{\circ}C$ deep freezer and subsequently into -$196^{\circ}C$ liquid nitrogen, while no proliferation was detected after vitrification. When the simplified protocol was employed, the replacement of DMSO with a mixture of DMSO and ethylene glycol (EG) further improved the post-thaw survival. ROS generation in ESCs frozen-thawed with the optimized protocol was not increased compared with non-frozen ESCs. The use of fresh mouse embryonic fibroblasts as feeder cells for post-thaw subculture did not further increase post-thaw cell viability. In conclusion, a simplified slow-freezing program without employing programmable freezer but using DMSO and EG was developed which maintains cell viability and colony-forming activity of ESCs during post-thaw subculture.

• 설비공학논문집
• /
• 제17권1호
• /
• pp.62-70
• /
• 2005

In this study, the air-side heat transfer coefficients of several types of evaporators in the household freezer/refrigerators are investigated. The types considered in this work are: discrete flat plate fin-and-tube type(in-lined tube array), continuous flat plate fin-and-tube type(staggered tube array), and spine fin-and-tube type(in-lined tube array). The heat transfer correlations obtained from this study for each heat exchangers could expect heat transfer coefficients less than $5\%$ of errors. The result indicates that the air-side heat transfer performance of spine fin-and-tube type evaporator shows the highest value under dry conditions, but discrete flat plate fin-and-tube type evaporator shows the highest value among these three evaporators under frosting conditions.

• ALGAE
• /
• 제18권4호
• /
• pp.321-331
• /
• 2003

Cryopreservation of sporothalli of the red alga Porphyra (P. seriata, P. yezoensis, P. tenera, P. pseudolinearis and P. dentata) was performed by the two-step cooling method in liquid nitrogen. The algal samples were suspended in various cryoprotective solutions, and slowly cooled to -40$^{\circ}C$ in 4 hours using a programmed freezer. After the first slow cooling the suspensions with cryoprotectants were immediately immersed in liquid nitrogen. The suspension from the programmed freezer was thawed quickly by agitation of the vial in a water bath at 40°C. When ice in the suspension of cryogenic vial was mostly melted, the vial was transferred to an ice bath for complete melting of the residual ice. The cryoprotectants in the vial were washed off by gradual dilution with seawater. The viability of the cell was assessed with neutral red staining. The viability of Porphyra samples ranged 54.6-70.9% when the mixed suspension of 10% dimethylsulfoxide and 0.5 M sorbitol in 50% seawater used as a cryoprotectant.

• 한국수산과학회지
• /
• 제19권4호
• /
• pp.356-362
• /
• 1986

This experiment was designed to evaluate effects of freezing and frozen storage on survival of sanitary indicative bacteria in seafoods. Culture of bacteria such as Escherichia coli type I, Citrobacter freundii type I, Klebsiella aerogenes type I and Streptococcus faecalis was inoculated into homogenates of pollack, shrimp, and sardine frozen in a contact plate freezer at $-40^{\circ}C$ and chest freezer at $-20^{\circ}C$, stored at $-20^{\circ}C$, and then survival of the inoculated bacteria was determined over a period of 95 days. Coliform group was highly sensitive to freezing and frozen storage showing survival of about $2\%$ after 95 days of frozen storage at $-20^{\circ}C$, whereas Streptococcus faecalis was relatively resistant with $20\%$ survival rate. The sanitary indicative bacteria count was rapidly decreased in the early stage of frozen storage revealing 90 to $95\%$ loss of coliform group and 40 to $70\%$ loss in case of Streptococcus faecalis after 10 days storage. In determining recovery rate, most probable number (MPN) method gave more reproducible recovery of the tested strain than did the selected agar plate method.

• 한국식생활문화학회지
• /
• 제31권6호
• /
• pp.605-615
• /
• 2016

The objective of this study was to prepare acorn bread added with soymilk in order to improve its quality and develop the best possible recipe. The loaf volume, color, texture and sensory evaluation of acorn bread added with soymilk 10~40% were measured during the storage period. The L-value significantly decreased upon addition of 40% soymilk. A-value increased, but b-value decreased. During the storage period, the L- and a- values increased except 2 days at room temperature and 7 days in a freezer, whereas b-value decreased. For textural measurement, hardness, springiness, gumminess and brittleness increased significantly upon addition of soymilk. However cohesiveness decreased for 2 days of storage, whereas gumminess and brittleness for 1 day of storage at room temperature. Freezer storage for 1 day reduced cohesiveness, and gumminess for 4 and 7 days, respectively, and brittleness after all storage periods. The sensory evaluation showed that acorn bread added with soymilk 20% produced the best results in color and taste. The bitter aftertaste increased according to addition of soymilk with lower scores. Softness, chewiness and overall preference decreased significantly. Therefore, 10% soymilk addition got the best scores in aftertaste, softness, chewiness and overall acceptances.

• 한국산업융합학회 논문집
• /
• 제24권6_2호
• /
• pp.873-882
• /
• 2021

In this study, a study was conducted to develop a system for predicting/responding to black ice occurring on roads in winter. Tests conditions were studied by making models of cement concrete pavement and asphalt concrete pavement. In order to freeze water on the manufactured model package, an tests was conducted at a temperature below zero using a freezer, and the freezing process was photographed using a thermal imaging camera. Black ice is generated when water is present on the road surface and the temperature is below freezing or the road surface temperature is below the dew point temperature. Under sub-zero conditions, the pavement, water, and ice were classified with a thermal imaging camera. As a result of the tests, it was possible to distinguish with a thermal imaging camera at a temperature below freezing in the same freezer due to the difference in the emissivity of the packaging, water, and ice. In the process of changing from water to ice during the tests, it was analyzed that ice and water were clearly distinguished by the thermal imaging camera due to the difference in emissivity and reflectance, so black ice could be predicted using the thermal imaging camera.

• 한국산업보건학회지
• /
• 제3권1호
• /
• pp.22-36
• /
• 1993

This study was conducted to evaluate the charcoal tube sampling method for carbon disulfide in the air. Breakthrough was investigated according to flow rate, sampling time and air volume. Also the storage stability by storage method and time was investigated. The results are summarized as follows. 1. The samples stored at room temperature($28.2^{\circ}C$), refrigerator($3.8^{\circ}C$) and freezer($-15.6^{\circ}C$) were analyzed every week to five weeks. At one week storage at room temperature, 3.5% of $CS_2$ in the front section of the charcoal tube migrated into the back section and 57.7% at five weeks. The amount of $CS_2$ in the back section of the charcoal increased continuously by storage time. Migration of $CS_2$ was slow at refrigerator, and stopped occur at freezer. Recovery rate $CS_2$ was 52-82% at room temperature and 92-101% at refrigerator, based on the amount at freezer as a reference value. Thus loss was observed at room temperature. 2. When 6-48 L of fresh air were passed through tubes with spiked amounts of 0.379 and 0.759mg sample, the amounts of $CS_2$ in the back section of charcoal were 5.7-132.4 and 0-92% of the amount in the front section, respectively. The total recovery rates of$CS_2$ from 0.379 and 0.759mg spiked sample were 35.7-101.0% and 9l.3-100.1%, respectively. $CS_2$ loss was observed in 0.379mg spiked sample, but not in 0.759mg spiked sample. In the spiked samples, the amount of $CS_2$ in the back section of charcoal was not affected by flow rate when the air volume was controlled. The amount of $CS_2$ in the back section of charcoal increased over sampling time. And the faster the flow rate, the more the migration amount when the sampling time was the same. 3. A known concentration, 10 ppm of $CS_2$, was produced in a 200 L Tedlar bag. When the air volume was 24, 36, 48 L, breakthrough was 5.8, 16.9, 47.4%, respectively. The sampling flow rate of 0.05, 0.1, 0.2 Lpm did not change the breakthrough rate. Breakthrough increased over sampling time. And the faster the flow rate, the more the breakthrough, when the sampling time was the same.

• 한국축산식품학회지
• /
• 제37권3호
• /
• pp.440-448
• /
• 2017

This study was conducted to establish the shelf life of $1^{++}$ grade Hanwoo beef by evaluating the changes in meat quality and storage stability under distribution conditions similar to those during export to Hong Kong and China. Four muscles of the loin, striploin, tenderloin, and top round muscles were obtained from 10 animals of $1^{++}$ grade Hanwoo steers. The distribution conditions were 0, 7, or 14 d of aging at $2^{\circ}C$ and continuous storage at $-18^{\circ}C$ for 0, 3, 6, or 9 mon. The lightness (CIE $L^*$) values decreased as the duration of freezer storage increased (p<0.05). The water-holding capacity of 4 muscles increased as the aging time increased when they were frozen for 3 mon (p<0.05). The cooking loss values of the four muscles were significantly increased as the duration of freezer storage increased (p<0.05). The Warner-Bratzler shear force values were significantly decreased in the loin, striploin, and top round muscles as the aging time increased (p<0.05). The changes in volatile basic nitrogen (16.67-18.49 mg%) and thiobarbituric reactive substance values (0.75-0.82 mg MA/kg meat) were significantly increased when the meat was frozen for 9 mon after 14 d of aging. On the basis of these observations, the shelf life of $1^{++}$ grade Hanwoo beef during distribution should be limited to less than 9 mon of freezer storage at $-18^{\circ}C$ after 14 d of aging at $2^{\circ}C$.

• 한국산학기술학회논문지
• /
• 제18권10호
• /
• pp.8-14
• /
• 2017

최근 들어 국민 식생활 문화가 개선되고 생활수준이 향상됨에 따라 소프트 아이스크림, 슬러시와 같은 일회용 냉동 유제품의 소비가 급증하고 있다. 이들 냉동 유제품은 소형 냉동 시스템에서 만들어진다. 소프트 아이스크림 제조기의 경우 냉각기는 동심 원통으로 구성되며 냉매는 환형부에서 증발하고 냉각기 표면에 형성된 얼음 결정이 내측에서 회전하는 스크레이퍼에 의해 빙삭되어 아이스크림이 만들어진다. 본 연구에서는 냉각기 체적 2.8 리터인 R-404A를 사용하는 소프트 아이스크림 제조기에 대하여 최적화와 성능평가를 수행하였다. 최적화는 냉각기 스크레이퍼 회전수 및 냉매 유로 개선에 주안점을 두고 실제 아이스크림 제조기에서 요소 부위의 온도와 압력 그리고 소비동력을 측정함으로써 수행되었다. 실험 결과 최적 회전수는 124 rpm으로 나타났다. 이 회전수에서 아이스크림 제조 시간은 6분 2초이고 이 때 성적계수는 0.90이었다. 또한 물-공기를 사용한 가시화 실험을 통하여 냉매측 유로 개선을 시도하였다. 유로가 개선된 제품은 아이스크림 제조 시간을 현저히 감소시켰다. 본 연구 결과는 냉동식품 제조기를 비롯한 여타 냉동 사이클의 최적화에도 활용될 수 있을 것이다.