• 한국가축번식학회지
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• 제18권1호
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• pp.15-23
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• 1994

This study was carried out to investigate the effects of concentration, kinds of cryoprotectants, equilibration time, optimum thawing temperature on the survival rate of rapidly frozen porcine embryos. The porcine embryos following dehydration by cryoprotectants containing sucrose were directly plunged into liquid nitrogen and thawed in 30, 35 or 37$^{\circ}C$ water bath, Survival rate was defined as development rate on in vitro culture or FDA-test. The results are summarized as follows : 1. The high survival rate of porcine frozen embryos after rapidly thawed in freezing medium was attained 2.0M DMSO, 2.0M glycerol, 2.0M propanediol, 1.5M ethyleneglycol. 2. The high survival rate of porcine frozen embryos after rapidly thawed in freezing medium was obtained using single cryoprotectant(16.6~40.0%) than mixed cryoprotectants(12.5~33.3%). 3. The eqilibration time on the survival rate of rapidly thawed porcine frozen embryos was attained after short period of time(15.0~33.3%) in the freezing medium higher than long period of time(9.10~30.0%). 4. The thawing temperature on the survival rate of rapidly thawed porcine frozen embryos was attained at 3$0^{\circ}C$ of thawing temperature(33.3~40.6%) in the freezing medium higher than 25 or 37$^{\circ}C$ of thawing temperature.

• 한국식품과학회지
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• 제31권3호
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• pp.682-687
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• 1999

식품동결에 의한 품질손상에 있어 크게 영향을 미치는 인자중의 하나가 체적변화에 의한 조직 파괴이므로 본 연구에서는 압력변환기를 사용하여 식육의 동결, 냉동냉장 및 해동시에 일어나는 내부압력을 조사하였다. 그 결과, 우육은 $-20^{\circ}C$에서 밀도는 $942.17\;kg/cm^2$으로, 체적은 6.33% 증가하였으며, 급속 및 완만동결시 우육의 내부압력 변화 경향은 동결 직전에 급격히 상승한 후 동결 초기부터 최대빙결정생성대를 통과하는 동안은 급격히 감소하다가 다시 온도가 내려감에 따라 압력변화는 증가와 감소를 반복하여 상승하는 경향을 보여 주었고, 동결시의 내부압력 크기는 약 $8{\sim}10\;psig$ 수준이며, 내부압력의 변화 경향은 정지공기식보다 침지식에서 약 1 psig 정도 크게 나타났다. 냉동냉장시에 일어나는 내부압력의 상하변화는 돈육의 품온차가 ${\pm}1^{\circ}C$일 때, 시료중량에 마라 $1.84{\sim}2.32\;psig$ 정도의 내부압력 차가 반복적으로 발생됨을 알 수 있었다. 또한, 돈육의 해동시 내부압력은 해동 개시 후 급격히 상승하여 5분 이내에 최고압력에 도달한 이후에는 서서히 하강하였으며, 해동시에 발생한 내부압력의 값은 동결시의 내부압력 값보다도 대부분 크게 나타났다. 또한, 균온처리한 우육의 동결시 내부 압력 값은 약 $1{\sim}4\;psig$ 수준으로 균온처리하지 않은 우육에 비하여 매우 적게 나타났으며, 동결소요시간도 약 $10{\sim}20%$ 정도 짧게 나타났다.

• 한국수정란이식학회지
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• 제10권3호
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• pp.203-208
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• 1995

This study was carried out to efficiently use the ultrarapid freezing method in the cryopreservation of mouse ova. For this, the effects of dehydration method, oval vigour and $0^{\circ}C$ controlling method on post-thawing viability were investigated. Fresh mouse ova were dehydrated in mPBS with 3.5M DMSO and /or 0.25M sucrose, and directly immersed in L$N_2$ for ultrarapidly freezing. The frozen ova were thawed at 37$^{\circ}C$, rehydrated in mPBS with 0.25M sucrose, and then repeatedly washed in HAM's Fl0 before evaluating the morphological normality of frozen-thawed ova. The results obtained showed that there was difference between treatments in a experiment. 1) The post-thawing viability of ova dehydrated in multi-step (48.4$\pm$13.8%) was higher than that of ova in two-step (40.9$\pm$14.0%). 2) The post-thawing viability of fertilized ova (87$\pm$14.0%) was significantly(p<0.0l) higher than that of unfertilized ova (5.4$\pm$5.4%). 3) The post-thawing viability of ova dehydrated and rehydrated using a cooling machine (95.8$\pm$4.2%) was significantly(p<0.05) higher than that on ice(84.1$\pm$9.9). In conclusion, in order to efficiently cryopreserve ova in vitro with ultrarapidly freezing method, highly viable embryos should be selected, heavy osmotic shock to the dehydrating ova should be avoided, and embryos in high osmotic condition were dehydrated and rehydrated in a constantly low temperature.

• Geomechanics and Engineering
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• 제34권3호
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• pp.303-316
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• 2023

With the development and utilization of urban underground space, the artificial ground freezing technology has been widely used in the construction of underground engineering in soft soil areas. The mechanical properties of soft clay changed greatly after freezing and thawing, which affected the seismic performance of underground structures. In this paper, a series of triaxial tests were carried out to study the dynamic response of the freezing-thawing clay under the seismic load considering different dynamic stress amplitudes and different confining pressures. The reduction factor of dynamic shear stress was determined to correct the amplitude of the seismic load. The deformation development mode, the stress-strain relationship and the energy dissipation behavior of the soft clay under the seismic load were analyzed. An empirical model for predicting accumulative plastic strain was proposed and validated considering the loading times, the confining pressures and the dynamic stress amplitudes. The relevant research results can provide a theoretical reference to the seismic design of underground structures in soft clay areas.

• 한국축산식품학회지
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• 제33권6호
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• pp.723-729
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• 2013

In this study, the quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen beef were examined. The loin and round of second grade Hanwoo were sliced into 5-7 cm thickness and packed with aerobic packaging. The packaged beef samples, which were frozen by air blast freezing at $-45^{\circ}C$ and electro-magnetic freezing at $-55^{\circ}C$, were thawed by 4 thawing methods with refrigeration ($4{\pm}1^{\circ}C$), room temperature (RT, $25^{\circ}C$), cold water ($15^{\circ}C$), and microwave (2450 MHz). These samples were thawed to the point, which were core temperature reached $0^{\circ}C$. Analyses were carried out to determine drip and cooking loss, water holding capacity (WHC), moisture contents and sensory evaluation. Frozen beef thawed by microwave indicated a lower drip loss (0.66-2.01%) than the other thawing methods (0.80-2.50%). Cooking loss after electro-magnetic freezing indicated 52.0% by microwave thawing for round compared with 41.8% by refrigeration, 50.1% by RT, and 50.8% by cold water. WHC thawing by microwave with electro-magnetic freezing didn't showed any difference depending on the thawing methods, while moisture contents was higher thawing by microwave with electro-magnetic freezing than refrigeration (71.9%), RT (75.0%), and cold water (74.9%) for round. The texture of sensory evaluation for round thawed by microwave result was the highest than refrigeration (4.7 point), RT (6.4 point) and cold water (6.6 point), while sensory evaluation was no significant difference. Therefore, it was shown that microwave thawing is an appropriate way to reduce the deterioration of meat quality due to freezing.

• 한국식품영양과학회지
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• 제44권10호
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• pp.1492-1503
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• 2015

다양한 방법으로 냉 해동된 양파의 이화학적 및 영양학적 특성을 관찰하였다. 냉동은 자연대류냉동($0.5^{\circ}C/min$), 강제 송풍냉동($3.9^{\circ}C/min$), 극저온냉동($14.9^{\circ}C/min$) 순으로 급격히 빠르게 냉동되며 상변이 구간이 매우 단축되었다. 냉 해동에 따른 pH와 수분 함량의 변화는 유의적인 차이를 보였으나 그 영향은 미미한 것으로 사료된다. 냉 해동 처리가 양파의 황색도에 가장 영향을 많이 미치고 다음으로 명도 변화에 영향을 주었으며, 급속냉동을 한 경우 양파의 명도를 전반적으로 어둡게 하는 경향을 보였다. 특히 황색도는 냉동방법에 의한 변화가 더 두드러짐을 알 수 있다. 해동 감량은 모든 냉동방법에서 초음파해동과 유수해동 처리구가 유의적으로 낮은 경향을 보였고 이에 따라 강도도 높게 나타나는 경향을 보였다. 보수력은 극저온냉동을 하였을 때 유수 및 초음파 해동 시 보수력이 유의적으로 높은 값을 보이며 효과적임을 알 수 있었다. 현미경을 통한 조직 관찰의 결과 강제 송풍냉동과 극저온냉동 시 얼음결정이 작게 생성됨을 관찰하였다. 영양학적 품질 변화를 관찰한 결과 비타민 C는 생시료에 비해 데치기 후 시료 및 냉 해동 후 시료의 함량이 감소함을 보였으며, 강제송풍냉동 및 초음파해동에서 높은 값을 나타내었다. 유리당 및 유기산의 함량은 데침 처리 후 감소하였으며, 초음파해동 시 가장 손실이 적었다. 전반적인 결과로 볼 때 강제송풍냉동이 효과적인 것으로 사료되며 초음파해동이 효과적인 것으로 사료된다.

• 대한수의학회지
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• 제33권1호
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• pp.171-178
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• 1993

The present study was carried out to investigate the developmental potency to blastocyst after freezing and thawing of nuclear transplanted 2-cell embryos. The nuclei from 2-, 4- and 8-cell mouse embryos were transferred into enucleated 2-cell embryos, and the reconstituted embryos were submitted to direct current(DC) pulse at output voltage of 2.0 kV/cm for $100{\mu}$ sec to induce cell fusion. The recovery rate and developmental potency to blastocyst after freezing and thawing of nuclear transplanted 2-cell embryos was investigated. 1. The recovery rate of nuclear transplanted 2-cell embryos in normal morphology after freezing and thawing was significantly higher in rapid freezing(DMSO 4.5M) than in slow cooling(p<0.01). 2. When the recovered embryos in normal morphology were cultured in vitro, there were no significant differences in the developmental potency to blastocyst between the freezing methods and the concentrations of cryoprotectant. In summary, these experiments have proved that rapid freezing method(DMSO 4.5M) is effective in nuclear transplanted 2-cell mouse embryos. If improved micromanipulation techniques and freezing are combined, nuclear transplantation technique will contribute to the improvement of productivity in livestock animals.

• 한국수산과학회지
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• 제31권4호
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• pp.463-470
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• 1998

본 연구는 생선회 맛의 관능적 품질향상 및 생선회로서의 품질수명을 연장시키기 위하여 우리나라에서 고급횟감으로 널리 소비되고 있는 넙치를 시료로 하여 동결속도 및 해동방법에 따른 근육의 물리화학적 및 조직학적 변화를 살펴보았다. 1. 넙치를 chunk 형태로 급속동격 (액체질소동결) 및 완만동결 ($-15^{\circ}C$ 동결하였을때 최대 빙결정생성대의 통과시간은 각각 10분이내와 110분이었다. 해동방법에 다른 해동소요시간은 $25^{\circ}C$ 수도수. $15^{\circ}C$ 수도수 $10^{\circ}C$ 수도수. $25^{\circ}C$ 공기. $5^{\circ}C$ 수도수. $0^{\circ}C$ 수도수 순으로 짧았다. 2. 근육의 파괴강도는 급속동결하여 급속해동한 것이 완만동결하여 완만해동한 것에 비하여 높았으며. 조리형태에 따른 파괴강도는 급속동결한 것은 조리형태에 따라 큰 차이를 나타내지 않았으나, 완만동결한 것은 slice형태로 처리한 것이 높은 값을 나타내었다. 4. ATP의 잔존량은 동결속도에 큰 영향을 받지 않았으며, 급속해동한 것이 완만해동한 것에 비하여 높은 경향을 나타내었다. 그리고 IMP가 동결-해동후의 ATP관련화합물의 대부분을 차지하고 있었다. 5. 근육의 표본조직을 광학현미경 (LM)으로 관찰한 결과 즉살직후에는 근섬유간의 간격이 관찰되지 않았으며. 급속동결하여 해동방법을 달리한 근육에 있어서도 근섬유간의 간격이 거의 관찰되지 않았다. 그러나 완만동결하여 해동한 것은 근섬유간의 간격이 현저하게 관찰되었다.

• 한국식품영양학회지
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• 제10권3호
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• pp.287-294
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• 1997

When bread making, the condition of thawing-fermentation for frozen dough were tested in variable temperature, and measured thawing-fermentation time and volume of frozen dough. L-Ascorbic acid (L-Aa) was added in frozen dough for the comparison test of develop volume in bread staling degree of baking bread were measured additive frozen dough which was stoppages in freezing, staling degrees were tested hardness with Rheometer. The test for comparison of thawing-fermentation time in variable temperature was shown the condition of dough conditioner at 3$0^{\circ}C$ was most effective for bread making, Because That condition was required very short time(74 min) But, in this comparison of volume in final products was shown the products in the condition of thawing-fermentation at 3$0^{\circ}C$ was smaller than the products at 5$^{\circ}C$(418 ml). The baking volume of L-Aa additive frozen dough which has under gone thawing-fermentation at 3$0^{\circ}C$, were shown baking volume of 420 ml in 2 weeks storage terms to 100 mg/kg L-Aa additive dough and shown baking volume of 454 ml in 4 weeks storage terms to dough of 200 mg/kg additive weight. Staling degrees of L-Aa additive frozen bread were measured with Rheometer. The hardness of 100 mg/kg L-Aa additive frozen bread was sown low level hardness in 1~2 weeks freezing term, 150 mg/kg L-Aa additive frozen bread was shown low level hardness in 3 weeks freezing term. In 4 weeks freezing term, 200 mg/kg L-Aa additive frozen bread was shown low level hardness compared with non-additive L-Aa frozen bread. In comparison of frozen bread quality, non-additive L-Aa products was better than additive L-Aa products in equality of baking shape and external apparence. But in total quality in external and internal apparence, additive L-Aa products was better than non-additive L-Aa products.

• 한국임상수의학회:학술대회논문집
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• 한국임상수의학회 2009년도 추계학술대회
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• pp.251-251
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• 2009