• Proceedings of the SAREK Conference
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• 2004.11a
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• pp.7-7
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• 2004

• Korean Journal of Fisheries and Aquatic Sciences
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• v.9 no.2
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• pp.120-128
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• 1976

Two experiments were conducted to study the nature of protein degradation in fish muscle postmortem, first one with English sole (Paraphyrus vetulus) followed by another with rockfish (Sebastodes spp.). In the first one, proteolysis was measured by the increase of amino-N in gutted fish during storage in ice and in the homogenates prepared from fish of different ice storage during $20^{\circ}C-incubation$. In order to test the possible involvement of fish muscle a cathepsin, a portion of each homogenate sample was exposed to 0.5 Mrad of gamma radiation to destroy viable microorganisms prior to the incubation. Proteolysis was not detected until viable count reached a level above $10^7$ cells per gm fish flesh, corresponding to 31 days of ice storage. Even if fish flesh were mechanically disrupted by means of homogenization and subsequently incubated at $20^{\circ}C$, proteloysis attributable to muscle cathepsin was not detected. In the second with rockfish muscle aseptically prepared from freshly killed fish, the samples were inoculated with a proteolytic strain of fish spoilage Pseudomonad or irradiated at 0, 0.5 and 3.0 Mrad. The four samle groups were stored at $0-2^{\circ}C$ to compare the spoilage pattern of sterile and non-sterile muscle. In sterile muscle both total-N (extracted in 0.5M KCl) and amino-N $(soluble\;in\;70\%\;ethanol)$ declined slightly while the inoculated muscle showing increase in parallel with the increase of number of inoculated bacterium. The results indicate that proteolysis is a part of normal fish spoilage and the onset of proteolysis is delayed until viable count reaches its maximum level. Contribution of fish muscle cathepsin to protein degradation in white flesh fish muscle post-mortem is nil.

• Journal of the Korean Ceramic Society
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• v.47 no.2
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• pp.151-156
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• 2010

Porous mullite/alumina composites have been fabricated by a freeze casting technique using TBA-based coal fly ash/alumina slurry. After sintering, unidirectional macropore channels aligned regularly along the TBA ice growth direction were developed; simultaneously, small sized micropores fromed in the outer walls of the pore channels. The physical and mechanical properties (e.g. porosity and compressive strength) of the sintered porous composites were roughly dependant of processing conditions, due to the complexity of the factors affecting them. However, with increasing solid loading and sintering temperature, the compressive strength generally increased and the porosity decreased. After sintering $1500^{\circ}C$ for 2 h, the porous specimen (porosity: 52.1%) showed a maximum compressive strength of 70.0 MPa.

• Journal of Biosystems Engineering
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• v.31 no.3 s.116
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• pp.161-167
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• 2006

The purpose of this study is to find the optimal conditions of PCM slurry manufacturing equipment for saving the marketing cost and keeping the original quality of products. In addition, the characteristics of the movable container for shipping or distributing products is analysed. The major results are as follows. 1. PCM thermal storage system is designed with the conditions of temperature($-5{\sim}10^{\circ}C$), cold chain time(30 minutes), and one time usage(50 liter). This system includes tank, freezer, circulating pump, cycle type heat exchanger, swelling tank, equipment of supplying PCM supplying unit includes cold tank, cycle type heat exchanger, suction unit and control equipments, etc. 2. After ability test of PCM thermal storage system, it shows that the required freezing time of PCM thermal storage system is less than one of the previous system. The reason is that churn (top and bottom) and compulsion circulation are occurred simultaneously and unit cooler type method is better than chiller type method. 3. By the experiment of transportation latent heat container, it is decided that the best container is $K_1$ with latent heat temperature($0{\sim}5^{\circ}C$) and density(0.15%). However, for $K_l\;and\;K_2$, it is necessary more studies on latent heat thermal conditions and conditions of making method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1094-1097
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• 2007

Vibration at frequency of 20 Hz and 0.18 g of acceleration was applied to 600 g watery kimchi contained in a glass jar of 1 L at subfreezing temperature (-3 and $-6^{\circ}C$) and $10^{\circ}C$ in order to see its effect on freezing and fermentation behaviors, respectively. The vibration at the subfreezing temperature delayed the freezing process and contributed to maintaining small ice crystal slurry in subsequent frozen storage. The vibration at $10^{\circ}C$ accelerated the acid and carbon dioxide production from the watery kimchi, which may be beneficial in shortening ripening time and attaining fresh cool taste.

• Journal of Animal Environmental Science
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• v.12 no.3
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• pp.141-150
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• 2006

To optimise the efficient use of nutrients in pig slurry is to cultivate friendly environmental crops. This field survey is to investigate the actual conditions of pig slurry utilization for cultivation of crops in the agricultural farm, based on the survey for 407 selected farms in 9 provinces included 78 counties in Korea. The results obtained in this survey were summarized as follow ; The motive which came to use pig slurry in the agricultural farm were production of friendly environmental crops (29.7%), economy of chemical fertilizer (25.1%), spontaneously (19.2%), inducement of neighboring farmhouse (16.0%), increase of soil fertility (9.3%), and the others (0.7%), respectively. The proportions of pig slurry application land were 56.5% for.ice paddy, 22.6% for dry field, 13.3% for orchard, 4.4% for controlled agriculture and 3.2% for other, respectively. The number of times of pig slurry utilization per year were once (48.9%), twice (31.9%), thrice (14.0%), and the others (5.2%), respectively. The controversial points of pig slurry utilization were malodor (54.1%), insufficiency of spread equipment (22.1%), inconvenience (14.5%), over application (3.4%), over cost (2.9%), heavy metal (1.7%), sanitation (1.0%) and the other (0.2%), respectively. The results indicated that pig slurry could be used as fertilizer source of friendly environmental crops, but further studies are needed to determine the application method and value of the pig slurry for crop cultivation.

• Journal of ILASS-Korea
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• v.1 no.3
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• pp.51-59
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• 1996

An experiment was carried out on the structure of twin spray from pressurize-swirl nozzles, in order to investigate the effect of different size of spray nozzles on the characteristics of the overlap of two single sprays, for example, mean diameter, number density, and spatial distribution of flow rate. Using image processing method, the distributions of size and velocity of droplets of a single spray and twin spray were measured and compared to investigate the overlapping effect of two identical sprays. Comparing experimental results from a twin-spray with those from two-single sprays shows that the flow rate distribution of the twin-spray was concentrated around the midst of the overlapping region of two sprays. In this region, Sauter mean diameter (SMD) did not change much in the twin spray from 6032 nozzles, but it was smaller by 10 micrometers in the twin-spray than two-single sprays from 60063 nozzles. In spite of large difference in Weber numbers of the colliding sprays between the 60063 and 6032 nozzles, the phenomena did not have a big change in the overlapping region of twin spray. This shows that in the collision between droplets from two single spray in the overlapping region to cause the disruption of droplets, the size distribution of spray droplets was also important as well as Weber number.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.722-729
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• 2010

The aim of this study was to evaluate the physico-chemical, sensory, and microbiological properties of ready-to-eat Korean traditional seasoned beef ribs ("galbi-jjim") prepared by sous-vide/cookchill technology during storage at three different temperatures (4, 10, and $20^{\circ}C$). Beef short ribs marinated in soy sauce for 24 h at $3^{\circ}C$ were packed with vegetables under vacuum. Vacuum-packed beef ribs mixed with vegetables were heated at $90^{\circ}C$ for 90 min in a water bath, and then immediately chilled below $3^{\circ}C$ within 120 min in an ice slurry. Physicochemical (pH, water activity, TBARS, $L^*a^*b^*$ color, and texture profile), sensory (appearance, odor, flavor, texture, and acceptance) and microbiological (Coliform, Escherichia coli, food-borne pathogenic bacteria) properties of the samples were determined during storage at different temperatures. Results showed that pH, $a_w$, and sensory evaluation of products were not affected in any consistent way as a function of either storage duration or temperature. Coliform, E. coli and food-borne pathogens were not detected during storage at any temperature. However, TBARS significantly increased during storage period (p<0.05). Based on TBARS values, SV/CC "galbi-jjim" can be stored for 15 d, 12 d and 1 d at 4, 10 and $20^{\circ}C$, respectively.

• Journal of the Korean Ceramic Society
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• v.50 no.4
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• pp.263-268
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• 2013

Porous biphasic calcium phosphate scaffolds were fabricated by a freeze-gel casting technique using a tertiary-butyl alcohol (TBA)-based slurry. After sintering, unidirectional macropore channels of scaffolds aligned regularly along the TBA ice growth direction were tailored simultaneously with micropores formed in the outer wall of the pore channels. The crystallinity, micro structure, pore configuration, bulk density, and compressive strength for the scaffolds were investigated with X-ray diffractometery, scanning electron microscopy analysis, a water immersion method, and a universal test machine. The results revealed that the sintered porosity and pore size generally resulted in a high solid loading which resulted in low porosity and small pore size, which relatively increased the higher compressive strength. After being sintered at $1100-1300^{\circ}C$, the scaffolds showed an average porosity and compressive strength in the range 35.1-74.9% and 65.1-3.0 MPa, respectively, according to the processing conditions.

• Journal of Life Science
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• v.27 no.5
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• pp.591-599
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• 2017

It is well established that endurance performance is negatively affected by environmental heat stress. Numerous scientific investigations have attempted to improve performance in the heat with pre-cooling and per-cooling for endurance athletes. Some cooling strategies are more logistically challenging than others, and thus are often impractical for use in training or competition. The purpose of this study was to review the literature on the use of cooling interventions in the improvement of performance and recovery from exercise-induced heat stress. We undertook an examination that focused on the effects of pre-cooling and per-cooling on the improvement in endurance performance and the effects of post-exercise cooling on recovery. The benefits for pre-cooling and per-cooling strategies undertaken in the laboratory setting could be employed by athletes who compete in hot environmental conditions to improve performance. Most laboratory studies have shown improvements in endurance performance following pre-cooling and per-cooling, and in recovery following post-cooling. Cooling strategies such as cooling vest, neck cooling collar, menthol and ice slurry are practically relevant to sports field. Cooling interventions that can be applied frequently to reduce thermal strain prior to, during and directly after training appear to be the best effective strategy to improve performance and recovery. Future research is warranted to investigate the effectiveness of practical pre-cooling and per-cooling strategies in competition or field settings.