• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.509-512
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• 2011

To study the effect of freezing rate on the quality of freeze-dried rice porridge, freeze-dried rice porridge products were prepared with rice porridge pre-frozen at three different temperatures of -20, -40, and -70$^{\circ}C$. The porridge properties such as microstructure, mechanical properties, textural properties, and rehydration rate were determined. Scanning electron microscopy images indicated that fewer air cells were obtained with a larger size of freeze-dried rice porridge frozen at -20$^{\circ}C$ compared with that frozen at -40 and -70$^{\circ}C$. In contrast, quick frozen products at -70$^{\circ}C$ had more dense texture with higher mechanical strength, whereas slow frozen products exhibited higher rehydration rates than those of quick frozen products. In conclusion, the proper choice of pre-freezing temperature plays a decisive role when preparing freeze-dried rice porridge with optimum quality and convenience.

• Journal of Life Science
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• v.27 no.4
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• pp.471-475
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• 2017

Freezing pretreatment can destroy the cell membrane of garlic and may improve some food-quality of garlic. Therefore we investigated the effect of freezing pretreatment at $-20^{\circ}C$ and $-70^{\circ}C$ on quality of aged black garlic, compared with traditional processing methods. Our results showed that freezing pretreatment at $-70^{\circ}C$ had the greatest impact on qualities and antioxidant activities of black garlic. Browning degree and pH of black garlic after both the freezing pretreatment and aging process were 3.14 and 3.55, respectively. Furthermore, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity and reducing power of aged black garlic can be enhanced by pre-freezing processing. Reducing sugar and 5-hydroxymethyl-2-furaldehyde (5-HMF) contents of freezing pretreated and aged black garlic were increased by 1.69 and 1.14 fold, respectively, compared with the control samples. The results indicated that freezing pretreatment had improved the overall qualities (such as browning degree, pH, reducing sugar) and functional materials of black garlic.

• Journal of Applied Biological Chemistry
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• v.58 no.1
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• pp.55-60
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• 2015

To secure the microbial safety of frozen strawberries, they were treated with the combined solution of aqueous chlorine dioxide and acetic acid prior to freezing and the effects of different freezing methods (at $-20^{\circ}C$ in a freezer, at $-70^{\circ}C$ in a gas nitrogen convection chamber, and at $-196^{\circ}C$ in liquid nitrogen) on the quality changes of strawberries were examined. Regarding the color of frozen strawberries, there were negligible changes among freezing treatments. In contrast, vitamin C content and sensory evaluation scores of strawberries frozen at $-70^{\circ}C$ were the highest among the samples. Drip loss of strawberries frozen at $-70^{\circ}C$ was the lowest as 14.39%, compared with strawberries frozen at -20 and $-196^{\circ}C$. In addition, the effects of combined treatment of 50 ppm chlorine dioxide and 1% acetic acid on the microbial growth in frozen strawberries were investigated, and the populations of preexisting microorganisms in the frozen strawberries were not detected by the combined pre-treatment. These results suggest that rapid freezing at $-70^{\circ}C$ using a gas nitrogen convection chamber is an appropriate freezing method for preserving quality of strawberries, and as a pre-freezing treatment, the combined treatment of aqueous chlorine dioxide and acetic acid can be effective for improving microbiological safety of frozen strawberries.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.5
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• pp.443-448
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• 2004

In order to investigate the optimal factors for frozen dough production, the freezing and thawing condition such as temperature and time, storage period and the effect of ingredient addition were determined. A pre-fermentation of dough at 30℃ for 120 minutes was appeared to be the best for the production of frozen dough. The dough was frozen at -18℃ and then stored for 7 days. The quality of frozen dough was found to be optimal when thawed at 30℃ for 80 minutes. As ingredient of frozen dough, an addition of 3% of yeast and 4% of butter was good as well as the addition of skim milk and sugar in terms of fermentation capacity after thawing.

• Journal of the Korean Wood Science and Technology
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• v.25 no.3
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• pp.66-74
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• 1997

Liquid permeabilities of red oak and several softwoods were measured by the pressure bomb method and a modified liquid permeability method in order to investigate their efficacy. The effect of preboiling and prefreezing on wood permeability were also examined for both green and resaturated specimens. Regardless of some disadvantages these two methods were revealed as a handy tool for quick evaluation of the permeability of an unknown species. The permeabilities of the resaturated specimens increased when preboiled. but decreased when prefrozen. For green specimens, however, pre freezing increased permeability. The discrepancy of the pre freezing effect on two specimens partially attributes to their difference of initial permeabilities. For all species except radiata pine heartwood, the radii of the effective capillary pores, derived from the water potential equation, distribute from $0.42{\mu}m$ to $7.2{\mu}m$. Those of radiata pine heartwood are below $0.46{\mu}m$.

• Journal of Applied Biological Chemistry
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• v.57 no.2
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• pp.161-164
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• 2014

To establish the pre-freezing treatment and to secure microbial safety of blueberry, Korean raspberry, and mulberry, the effects of chemical sanitizers on the populations of microorganisms in the berries were examined. Among the treatments, the combined treatment of 50 ppm aqueous chlorine dioxide and 0.1% fumaric acid reduced most the populations of total aerobic bacteria in the blueberry, Korean raspberry, and mulberry by 2.56, 2.26, and 2.56 log CFU/g, respectively, compared to the control. The populations of yeast and mold in the blueberry, Korean raspberry, and mulberry by the combined treatment were also reduced by 2.24, 2.08, and 1.49 log CFU/g, respectively. These results suggest that the combined treatment can be useful for reducing the microbial contamination and maintaining the quality of frozen berries.

• Reproductive and Developmental Biology
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• v.34 no.3
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• pp.271-274
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• 2010

This study was conducted to investigate the survival rate of frozen-thawed spermatozoa in equine by glycerol concentration and freezing speed Two stallions (1 Thoroughbred-13 year old and 1 Arab-7 year old) bred in Korea Racing authority was examined for 1 times in a couple of weeks. Semen was collected by condom method standing heated mare and were centrifuged 650 g for 15 min. and isolated the seminal plasma. Thick fraction of semen was diluted EDTA-Lactose-egg yolk diluents to 1:1 and contained in 0.5 ml straw as $6{\sim}14{\times}10^7\;cells/ml$. Final concentrations of glycerol were 3, 5 and 7% in cryopreseved diluents and added 4 times for 2 hours equilibration. For the freezing, equilibrated straws were located 3 or 5 em above $LN_2$ gas for 5 or 10 min. Survival rates of pre-frozen sperm were $65.0{\pm}13.2%$, $68.3{\pm}10.4%$, $66.7{\pm}11.5%$ and post-frozen were $53.3{\pm}23.1%$, $45.0{\pm}15.0%$, $50.0{\pm}18.0%$ in 3, 5, 7% glycerol concentration, respectively. There was no difference between glycerol concentrations. Survival rates of frozen-thawed sperm on freezing speed were $36.7{\pm}10.4%$, $40.0{\pm}7.1%$, $30.0{\pm}13.2%$ at 3 cm-5 min and $33.3{\pm}11.5%$, $31.7{\pm}2.9%$, $21.7{\pm}10.4%$ at 3 cm-10 min in 3, 5, 7% glycerol concentration, respectively. Survival rates of frozen-thawed sperm on freezing speed were $43.3{\pm}15.3%$, $32.0{\pm}17.9%$, $22.3{\pm}15.7%$ at 5cm-5 min and were $47.5{\pm}15.0%$, $43.3{\pm}12.6%$, $48.3{\pm}15.3%$ at 5cm-10 min in 3, 5, 7% glycerol concentration, respectively. There were significantly different between groups (p<0.05). These results suggest that glycerol concentration did not affect cryopreservation of stallion semen within 3~7% but freezing speed affects. In our experiment, the best cryopreservation condition was at 5 cm above $LN_2$ gas for 10 min for pre-freezing and 7% of glycerol concentration. These results lead to commercial AI with frozen-thawed stallion semen.

• Reproductive and Developmental Biology
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• v.34 no.3
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• pp.253-256
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• 2010

This study was performed to investigate the characteristics within ages and freezing tolerance of spermatozoa in Jindo Dog. Experimental animals were selected 12 herds within 1~8 year's old and collected semen for 2 times in a week. Collected semen was evaluated whole volume and sperm number with CASA system (SIAS, Medical Supply, Korea). Then seminal plasma were separated and diluted with modified Tris-egg yolk extender and added 4, 6 and 8% glycerol for 4 times to final concentration and equilibrated for 1.5 hrs. Before and after freezing, equilibrated semen were evaluated the survival rates. Total volume of sperm at 1~2 year old group is as $5.2{\times}10^8\;cells/ml$ largest and there were no significance among groups. The motility of 1~2 year old group is highest as 90.9% and there were significance among groups. Abnormal sperm showed similar among groups. The survival rate in terms of pre-freezing and post-freezing were decreased all levels of glycerol and reveled 87.0% to 64.5% in 4%, 87.5% to 51.9% in 6% and 73.4% to 29.7% in 8%, there were significant difference among the groups (p<0.05). These results suggest that the optimal sperm-freezing methods in Jindo Dog are utilized with modified Tris egg-yolk extender with 4% glycerol and were improve the reproductive activity by these methods.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.660-665
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• 2003

Effect of freezing on the hydration rate and growth characteristics of bean sprout of two domestic cultivars of soybean, Eunha beans and Taegwang beans, was investigated. Freezing of the soybeans at $-80^{\circ}C$ affected characteristics of the hydration and growth of soybean sprout of the beans. Hydration rate of the frozen beans depended on the hydration temperature. It decreased up to 50% at lower than $60^{\circ}C$ of hydration temperature, but it did not decrease at higher than $60^{\circ}C$. Activation energies of frozen Eunha and Taegwang beans were 39.79 and 39.25 kJ/mol, respectively. Kinetic compensation effect between activation energy values and the pre-exponential factor for the hydration of soybeans with or without freezing was observed. Germination rate and thickness of the bean sprout increased by freezing, however, yield and weight were not affected by freezing.

• Korean Journal of Animal Reproduction
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• v.16 no.1
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• pp.47-53
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• 1992

This study was carried out to investage the effect of cryoprotectant concentration and equilibration time on volume change and in vitro development of intact and bisected mouse embryos by rapid freezing. When compacted morulae were rapidly frozen in 3.0 to 4.0 glycerol or DMSO with 0.25M sucrose solution, the superior(P<0.05) post-thaw survival rate was obtained at the glycerol concentration of 4.0M(89.4%) than 3.0M(71.4%) or 5.0M(42.4%), but at the DMSO concentration of 3.0M(84.5%) than 4.0M(51.1%) or 5.0M(0.0%). The optimal equilibraton time for rapid freezing of ZP-free or bisected morulae in 4.0M glycerol with 0.25M sucrose was found tobe 3 minutes. The minimal volume of compacted morulaewhich corresponded with 61 to 62% of pre-equilibrated embryo volume was obtained from equilibration for 3 minutes in both 3.0 and 4.0M glycerol solutions with 0.25M sucrose.