• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.20 no.2
• /
• pp.89-91
• /
• 1991

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
• /
• v.20 no.2
• /
• pp.144-151
• /
• 1991

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
• /
• v.20 no.2
• /
• pp.92-94
• /
• 1991

• Proceedings of the SAREK Conference
• /
• 2004.06a
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• pp.83-83
• /
• 2004

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
• /
• v.28 no.2
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• pp.108-122
• /
• 1999

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
• /
• v.20 no.5
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• pp.354-362
• /
• 1991

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
• /
• v.27 no.3
• /
• pp.284-296
• /
• 1998

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
• /
• v.22 no.2
• /
• pp.109-115
• /
• 1993

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.1
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• pp.44-51
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• 1985

The changes of the get forming ability of common carp (Cyprinus carpio) and conger eel (Astroconger myriaster) meat during ice and frozen storage were investigated in connection with the other quality indices, such as pH, K-value, VBN, viable cell count and sensory evaluation. The shelf-life of iced common carp and conger eel as the raw materials for fish jelly product was considered to be about 16 and 13 days, respectively. Little change in gel forming ability of two species was found during frozen storage at $-30^{\circ}C$ for 3 months. From the results obtained in the examination on the gel forming abilities of the two species stored at $-30^{\circ}C$ for 3 months were superior to those stored in ice for 3 to 4 and 4 to 6 days individually. Fish jelly from the common carp was much more elastic than that of conger eel meat. The overall qualities of two species held in frozen storage as the raw material for fish jelly product were excellent.

• Journal of Biosystems Engineering
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• v.40 no.3
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• pp.261-270
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• 2015

Purpose: Cold storage is the most popular method used to preserve highly perishable foods such as beef and fish. However, at refrigeration temperatures, the shelf life of these foods is limited, and spoilage leads to massive food waste. Moreover, freezing significantly affects the food's properties. Ice crystallization and growth during freezing can cause irreversible textural damage to foods through volumetric expansion, moisture migration induced by osmotic pressure gradients, and concentration of solutes,which can lead to protein denaturation. Methods: Although freezing can preserve perishable foods for months, these disruptive changes decrease the consumer's perception of the food's quality. Therefore, the development and testing of new and improved cold storage technologies is a worthwhile pursuit. Results: The process of maintaining a food product in an unfrozen state below its equilibrium freezing temperature is known as supercooling. As supercooling has been shown to offer a considerable improvement over refrigeration for extending a perishable product's shelf life, implementation of supercooling in households and commercial refrigeration units would help diminish food waste. Conclusions: A commercially viable supercooling unit for all perishable food items is currently being developed and fabricated. Buildup of this technology will provide a meaningful improvement in the cold storage of perishable foods, and will have a significant impact on the refrigeration market as a whole.