• Journal of the Korean Society of Industry Convergence
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• v.21 no.6
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• pp.301-307
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• 2018

This paper deals with the development of the high frequency thawing machine. The fishery products caught over the world are kept frozen to maintain freshness. These fishery products require thawing before they are sold to customers as food. However, the thawing process can cause freshness reduction, drip coming out, quality deterioration, discharging polluted water, as well as a lot of space and time. The high frequency thawing machine developed to solve this problem has a narrow space, a short thawing time and a small drip. The developed high frequency thawing machine can be used in many fields such as fish processing plant, livestock processing plant. This paper describes the design of the high frequency thawing machine by developing the high frequency generator, development of the controller, and the design of mechanism, and shows the superiority of the high frequency thawing machine by the performance evaluation.

• Journal of Fisheries and Marine Sciences Education
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• v.28 no.4
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• pp.1152-1158
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• 2016

This study was used samples, mackerel (Scomber japonicas), Japanese Spanish mackerel (Scomberomorus niphonius), alaska pollock (Theragra chalcogramma), yellow croaker (larimichthys crocea) known as some of the major species fisheries products in Korea We were investigated temperature change during thawing processing, water holding capacity, drip loss, extractive-nitrogen and viable cell count by various thawing methods, thawing at the room temperature (TRT), hot-air thawing (HAT), aeration thawing (AT), high-frequency thawing (HFT). The temperature changes have taken 2~3 hours in HFT and 24 hours by TRT. The expressible drip loss was 0.47~0.87 g/100 g in HFT, 1.91~4.42 g/100g in TRT, 1.31~4.93 g/100g in HAT, and 2.01~4.59 g/100g in AE. The water holding capacity was higher samples thawing by HFT than other thawing methods. Extractive-nitrogen was 276~452 mg/100 g in HFT, 177.21~420.27 mg/100 g in TRT. Viable cell count was $10^2$ to $10^3$ in HFT, $10^3$ to $10^5$ in other thawing methods. The processing speed and uniformity by HFT was minimized the risk of product degradations (drip losses, deterioration of sensorial, chemical and physical characteristics, bacteria growth, etc.), thus helping to preserve at its best the product quality than those by thawing methods. Therefore, HFT was expected to make high-quality thawing products anticipate future thawing technology

• Clinical and Experimental Reproductive Medicine
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• v.28 no.4
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• pp.287-293
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• 2001

Objective : To investigate the efficacy of high infusion frequency of liquid nitrogen on pregnancy in human embryo after freezing and thawing. Materials and Methods: 150 infertile patients underwent 162 consecutive thawing-ET cycles. In the high infusion frequency group (Group A), 47 patients (50 cycles) underwent cryopreservation with high infusion frequency of liquid nitrogen. In the low infusion frequency group (Group B), 103 patients (112 cycles) underwent cryopreservation with low infusion frequency of liquid nitrogen. We analyzed the clinical characteristics, fertilization rates, development of embryo, good quality embryo ratio, implantation rates, and pregnancy rates between these two groups. Results: There was no difference between the groups with regard to clinical characteristics (mean age, infertility duration, infertility factors, hormone profile), mean number of oocyte retrieval, fertilization rates, and mean embryo number of transfers. The survival rates in group A was 64.9% (228 of 350 embryos), and among the 228 embryos 190 embryos (83.3%) which progressed to the two- to eight-cell stage. After thawing, the embryo numbers were 65 (34.2%), 29 (15.3%), 35 (18.4%), and 37 (19.5%) of grades 1, 2, 3, and above 4, respectively. The survival rates in group B was 63.8% (482 of 755 embryos), and among the 482 embryos 465 embryos (96.5%) which progressed to the two- to eight-cell stage. After thawing, the embryo numbers were 106 (22.8%), 94 (20.2%), 89 (19.1%), and 112 (24.1%) of grades 1, 2, 3, and above 4, respectively. There was no difference in embryo quality change after the freezing-thawing procedure between the groups. Implantation rates (31.1% vs. 34.3%) were not significant. However hCG positive rates in group A (40%) were higher than group B, but not statistically significant. Clinical pregnancy rate (26% vs. 25.9%), on going pregnancy rates (>20 weeks) were not significant (26% vs. 25%). Conclusion: We compared embryo quality change, survival rates, and pregnancy rates between high infusion frequency group and low infusion frequency group and the results were similar between the two groups. Therefore, high infusion frequency of liquid nitrogen for cryopreservation is a worthy method to preserve in human embryos.

• Food Engineering Progress
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• v.21 no.1
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• pp.57-63
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• 2017

This study investigated the effects of 27.12 MHz radio frequency (RF) heating on heat transfer phenomena during the thawing process of frozen food. To determine the velocity of the RF thawing machine, samples were frozen at $-80^{\circ}C$ and subjected to different power treatments. The phase change times (-5 to $0^{\circ}C$) of frozen radish were 30, 26, 13, and 8 min; those of pork sirloin were 38, 25, 11, and 5 min; those of rump were 23, 17, 11, and 6 min; those of chicken breast were 42, 29, 13, and 9 min; and those of tuna were 25, 23, 10, and 5 min at 50, 100, 200, and 400 W, respectively. The heating limit temperatures of the radish, pork sirloin, rump, chicken breast, and tuna samples were 19.5, 9.2, 21.8, 8.8, and $16.8^{\circ}C$ at 50 W; 23.5, 15.5, 27.3, 12.3, and $19^{\circ}C$ at 100 W; 42, 26.9, 45.7, 22.1, and $39.4^{\circ}C$ at 200 W; and 48.5, 54.7, 63.6, 57.3, and $44.9^{\circ}C$ at 400 W. These results suggest that high-power RF improves thawing velocity and heating limit temperatures, and that an improvement on the operation of the RF thawing machine, according to food temperatures, is needed.

• Development and Reproduction
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• v.4 no.2
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• pp.161-173
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• 2000

The aim of this study was to assess the effect of the frequency of the L$N_2$ infusion on the ultrastructure, metabolism and development of the embryo after freezing and thawing by computerized cell freezer. Two-cell embryos of ICR mouse were randomly allocated into fresh (control), high-frequency freezing (group 1) and low-frequency freezing (group 2). For fresh and frozen-thawed intact 2-cell embryos, total ceil number in the blastocyst was counted by fluorescent microscope after Hoechst 33258 staining. Relative amount of $H_2O$$_2$ was measured by DCHFDA. Intracellular location and membrane potential of the mitochondria were evaluated by staining with rhodamine 123 and JC-1. The structure of actin filament was also evaluated by confocal microscope. DNA fragmentation was assessed by TUNEL method after development into blastocyst. The survival rate of intact embryo was higher in group 1 than group 2 (50.7％ vs. 34.6％ respectively, p<0.05). The blastocyst developmental rate was significantly low in group 2 (86.7％, 76.7％ vs. 44.0％ for control, group 1 and group 2 respectively, p<0.05). Total cell number in the blastocyst was also significantly lower in group 2 than control (79.5$\pm$12.9, 71.6$\pm$8.0, and 62.5$\pm$4.7 for control, group 1 and group 2 respectively, p<0.05). The relative amount of $H_2O$$_2$ was higher in group 2 than other groups (15.3$\pm$3.0, 16.6$\pm$1.6 vs. 23.4$\pm$1.8, p<0.05). After JC-1 staining, relative intensity of mitochondria with high membrane potential was significantly lower in group 2 than control and group 1 (17.2$\pm$3.8, 17.4$\pm$1.3 vs. 13.2$\pm$2.0, p<0.05). In group 2, partial deletion and aggregation of the actin filament was found. DNA fragmentation rate was also hieher for group 2 versus other groups (30.8％, 36.0％ vs. 65.6％, p<0.05). The frequency of the L$N_2$ infusion is an important factor for the development of frozen-thawed mouse embryo. High-frequency infusion may prevent damages of cytoskeleton and mitochondria in the embryo probably by preventing the temperature fluctuation during dehydration phase. We speculate that the application of high-frequency infusion method in human embryo may be promising.

• Journal of the Korea Concrete Institute
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• v.20 no.5
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• pp.653-660
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• 2008

The purpose of this study is to analyze the optimal mix design of the sound absorption material that is made from perlite and various binder systems for noise barrier wall. The polymer cement slurry which is made from two types of polymer dispersions, and silicone type inorganic material are used as binder. The test specimens are prepared with various polymer cement ratios, binder ratios, and tested for strengths, freezing and thawing and sound absorption performance by the tube and the reverberation room methods. From the test results, the difference of sound absorption coefficient by the tube method is a little recognized, however, noise reduction coefficient (NRC) of test specimens bound by the polymer cement slurry is in the ranges of 0.48 to 0.51. They are a little higher than those bound by cement only, and are lower values than recommended value of 0.7 by the Ministry of Environment. However, the sound absorption coefficient of test specimens at low frequency range of 250 to 500 Hz by reverberation room method shows very high values as 0.84 to 1.00, and 0.57 to 0.77 at the high frequency. The test specimens with polymer cement slurry binder have a good balance between performance and cost, and have proper properties in strengths, freezing and thawing resistance as sound absorption material for noise barrier wall. It is apparent that the good sound absorption material can be produced according to the optimum mix design that is recommended from this study.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.3
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• pp.176-178
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• 2000

The toxicity of muscle in pufferfish, Tikifugu vermicularis radiatus is known to be weak. However, no food poisoning has reported in this species although market consumption has been relatively high in Korea, especially on western coastal area. It presumes that there could be different toxicity in fish muscle of fresh and frozen specimens. In this regard, the frequency of toxic fish, the toxicity level in fresh and frozen fish as well as highest toxicity ann average toxicity were investigated. From the results, weak toxicity was detected in frozen fish muscle whereas no toxicity was measured in fresh fish. According to this, it is suggested that the toxicity of frozen and fresh fish must be tested simultaneously when tonicity of pufferfish is investigated. The above results implicate that toxicity of pufferfish may be due to the phsyical treatment such as freezing or thawing process.

• Journal of the Korea institute for structural maintenance and inspection
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• v.15 no.1
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• pp.112-119
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• 2011

Sheaths are arranged in the web and lower part of prestressed-concrete girder bridges, and prestressing wires and concrete are indirectly bonded together by filling interior parts of the sheaths. However, when the filling is not sufficient, water can penetrate the interior parts of the sheaths and, thereby, prestressing wires can be corroded or transverse cracks would occur around sheaths by the freezing and thawing action of the penetrated water. Therefore, it is an important element in maintenance management of structures to find out the sheaths unfilled with grout early after construction. In this paper, in order not to damage bridge members, the impact-echo method with a new approach in application is used to probe sheaths unfilled with grout for real structures. The location of sheaths is first estimated with reinforcing bar probing instrument of radar type and the measurement locations of sheaths are determined. By sending elastic wave to the side of girders and receiving the response, the location of the unfilled part of a sheath was estimated from the difference between high frequency peak and twice the resonance frequency indicating thickness. To verify the location of void estimated by the impact-echo method, pictures were taken by an industrial fiber scope after drilling a hole.

• Journal of The Geomorphological Association of Korea
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• v.19 no.3
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• pp.23-36
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• 2012

This study aims to think about the problem of dolmens: the reasons for the presence of dolmens and how to construct it, at the point of view of geographical and geomorphological. The subjects of this study is the dolmens which locate between at Dogok Hyosanri and Chunyang Daesinri Hwasoon-gun, Jeonlanamdo. The study areas in Hyosanri, Daesinri has been observed as follows. First, the long axis direction of Dolmen upper stone and the slope one are the same. Second, tor, block stream, hockey stick, etc. Third, Composition of the soil silt> sand> clay is distributed in the order. Forth, The soil of high quality silt and the roundness of angular, sub-angular-level and the high frequency, peaks of quarts and illite clay minerals show. Fifth, in the result of $SiO_2/Al_2O_3$, $SiO_2/R_2O_3$, and CIA(Chemical Index of Alteration), Hyosanri, Daesinri areas show mechanical weathering was dominant and chemical weathering environment was not being progressed. The blocks used in construction of dolmens had moved to the bottom of slopes by mass movement such as solifluction then them which had been placed in the position seem to be used by people of Bronze. Based on the above results, the process of construction of dolmens can be estimated as follows. They would dig up the ground under the upper stone of dolmens, put the supporting stone in the place, then dig up earth, place into remains, close the obturating stones, then heal up earth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.261-266
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• 2009

All of the subjects of the investigation (n=141) were schools that have food services under direct management. The number of students who get food services at the schools were $1,001{\sim}1,500$ students with 46.8% investigation. In school food services, fried foods were highly preferred and the biggest merits of fried foods were (in order of highest importance) 'improvement of food services satisfaction'> 'source of calories supply'> 'easiness of cooking process'. Service frequency of fried food were in the order of 'twice a week'> 'three times a week'> 'once a week', and for the factors to decide service frequency of fried food, 'preference leaning on fried food', and 'excessive fat intake' were the most considered. The most considered factors in the case of choosing fried food were 'preference' and 'calories and nutritional value'. For the cautious steps during the frying process, 'keeping after frying' was picked the most, and the reasons were 'lack of containers to keep in appropriate temperature and quality' and 'time consuming'. For preference and service frequency of ingredients in fried foods, 'chicken' and 'pork' were very high. As the result, it was analyzed that preference by ingredients matched service in school lunches by using a ranking test. Total cooking and processing time of fried foods required in school lunches were approximately $237{\pm}99$ minutes ${\sim}291{\pm}141$ minutes which showed total required time was about same no matter what ingredients were used. As the result of comparing and analyzing the processes, vegetables took less thawing and frying time, but the processing time for vegetables was more complicated since handling time before frying was longer compared to meat. In the important management process by the main groups of fried foods, the frying process was the most cautious cooking process in the category of meat or fish and shellfish used as ingredients. In addition, if vegetables were used as ingredients, storing it after frying was the process that needed the most care.