• Proceedings of the Korean Society of Marine Engineers Conference
• /
• 2001.11a
• /
• pp.45-49
• /
• 2001

To maintain the freshness of produce, because of stand away between produced and consumer, we need refrigeration system that can supply to consumer at cold chain as soon as gathering. General refrigeration system consist of refrigeration chamber or low temperature store. But the vacuum technology can rapidly refrigeration without refrigerator. This precool system possible to get low precooled temperature, suitable for the fishes, the meat, the vegetables, the fruit etc. Especially get advantage that quality maintain through rapid refrigeration of ferment directly generate heat. Vacuum precool system's principle is that water saturated temperature reduce according to pressure is get to vacuum area, so product temperature reduce as water evaporation at product. In vacuum suction, unit, on early experiment period run the rotary type vacuum pump at purpose pressure, then maintain pressure by water-diven ejector. As the results, cabbage took about 60 minutes to reach from $23.2^{\circ}C$ to $4.5^{\circ}C$at 5mgHg abs.

• Journal of Dental Anesthesia and Pain Medicine
• /
• v.24 no.1
• /
• pp.37-45
• /
• 2024

Background: The delivery of profound local anesthetics helps children receive successful treatment by reducing fear, anxiety, and discomfort during dental procedures. Local anesthetic injections are the most anticipated stimuli in dental surgery. Children's perceptions of pain can be altered by applying cryotherapy to precool the oral mucosa or by diverting their minds through taste distractions before administering local anesthetic injections. This study aimed to evaluate the efficacy of cryoanesthesia and xylitol sweet-tasting solution at the injection site in 7-10-year-old children. Methods: A total of 42 participants, aged 7-10 years, who underwent dental treatment requiring local anesthesia, were enrolled in the study. The children were randomly divided into three groups. In group I, sterile water was held in the mouth for 2 minutes before anesthetic administration, similar to group II, and in group III, a xylitol sweet-tasting solution was used for 2 minutes before needle insertion. The analysis of pain perception was carried out based on the Visual Analog Scale (VAS) and the Sound, Eyes, and Motor (SEM) scale. For VAS analysis, a one-way analysis of variance (ANOVA) was performed for intergroup comparison, and a post hoc Tukey test was performed for subgroup analysis. For the categorical SEM scale, the Kruskal-Wallis test followed by the post hoc test was performed for intergroup comparison. Where a P value of <0.05 was considered statistically significant at 95% confidence intervals. Results: Cryoanesthesia significantly reduced pain scores on VAS (4.21 ± 1.42) when compared to those on VAS with xylitol sweet-tasting solution (5.50 ± 1.40) and that with sterile water (6.14 ± 2.47). Intergroup comparison of the VAS scores among the three groups was performed using one-way ANOVA, which demonstrated statistically significant differences (P value <0.026) on the VAS scale. Intergroup comparison of the SEM scale was performed using the Kruskal-Wallis test, followed by post hoc comparison, which exhibited statistically significant differences (P < 0.007) among the three groups for the SEM scale. Conclusion: Cryoanesthesia demonstrated higher efficacy in reducing injection pain than that exhibited by the xylitol sweet-tasting solution.

• Journal of Bio-Environment Control
• /
• v.29 no.2
• /
• pp.153-160
• /
• 2020

This study was conducted out to investigate the effect of harvest time of the day, precooling or not, and temperature of precooling and storage on the marketability in strawberries 'Maehyang' for export in May. Strawberry colored with 60±5% of the skin was harvested at 07:00 am or 15:00 pm, respectively. After harvesting, some strawberries were precooled to 0, 2, 4℃ for 3 hours in the cold store, respectively, and the others were kept at room temperature. And then, strawberries were stored at low temperature in the cold store set at 4, 8 or 10℃ storage temperatures. The weight loss rate, firmness, soluble solids content, color, incidence of gray mold of strawberries were measured at two days intervals during storage for 14 days. Both 07:00 am and 15:00 pm harvest, fruits as the storage periods lapses increased weight loss rate compared to the weight at harvest time of the day, and the difference in the weight loss rate of fruits depending on the treatment was greater at 15:00 pm harvest than at 07:00 am. Firmness tended to increase again after 8th day at 07:00 am or 15:00 pm harvest, respectively. In the afternoon harvest, 10℃ storage without precooling showed the lowest fruit firmness on the 2nd day after storage. The soluble solids content at 07:00 am or 15:00 pm harvest tended to be maintained at high value with precooled and stored at low temperature as storage days elapse. The color values were significantly higher at 'L' indicating brightness and lower at 'a', indicating redness at low storage temperature regardless of harvesting time of the day and whether it was precooling or not. The incidence of gray mold was higher at 15:00 pm harvest than at 07:00 am harvest, and it was significantly higher in the treatments stored at 10℃ after precooling similarly. In this study, strawberry 'Maehyang' for export harvested at 07:00 am and stored at 4℃ after precooling at 0℃ maintained the best shelf life, therefore, it is judged that desirable to harvest in the morning with low temperature and to precool and store at low temperature.