• Journal of the Korean Society of Food Culture
• /
• v.21 no.4
• /
• pp.426-432
• /
• 2006

This study was conducted to investigate the changes in quality characteristics of frozen maesil according to thawing methods. The quality of maesil thawed in microwave oven was superior to those thaw in refrigerating temperature(5 $^{\circ}$) and in room temperature(25 $^{\circ}$). Drip loss of maesil thawed in microwave oven was 3.2${\pm}$0.2%. The total content of free sugars of maesil was 426.6 mg%, and 3% of them was decreased during thawing in microwave oven. The total content of organic acids was 5,297.2 mg%, and 2.5% of them was decreased during thawing in microwave oven. The total content of free amino acids was 281.4 mg%, and 2.1% of them was decreased during thawing in microwave oven. The principle ingredients of frozen maesil was stand for the lost contents of free sugar and a content loss of free organic acid and free amino acid were the fewest by thawing. Antioxidant effect for soybean oil and linoleic acid of maesil extract were expressd POV and TBA values. Antioxidative activity of fresh maesil extract was highest followed by maesil thawed in microwave oven, thawed in refreezing temperature (5$^{\circ}$)and room temperature (25$^{\circ}$)

• Proceedings of the Korean Geotechical Society Conference
• /
• 2000.11a
• /
• pp.543-550
• /
• 2000

Rock slopes along the road or railroad are affected by temperature and therefore experienced iterative freezing-thawing process between winter and early spring. The purpose of this study is to analyze the stability of rock slopes which are influenced by the deterioration due to the freezing-thawing. The analysis is the homogenization method which evaluates the strength property of discontinuous rock mass, and as a strength failure criterion, Drucker-Prager failure criterion is used. The deterioration property of real rock is obtained by a freezing-thawing laboratory test of tuff and this property of deterioration is quantitated and used as a basic data of stability analysis for rock mass. To evaluate the deterioration depth due to the freezing-thawing in situ rock slope, one dimensional heat conductivity equation is used and as the result I can find that the depth of which is affected by a temperature. After the freezing-thawing depth of model slope is determined, we analyze the pattern of rock mass stength value of rock slope model which excesses the limit of self-load.

• Korean Journal of Agricultural Science
• /
• v.21 no.2
• /
• pp.133-141
• /
• 1994

Optimal thawing conditions of frozen model foods containing protein and starch were nvestigated at various thawing conditions such as room temperature, hot air, and microwave heating. Hardness of the frozen model foods was getting higher as the water content increased. Thawing rates at room temperature, hot-air heating at $50^{\circ}C$, and microwave heating were 0.02 Kg/min, 0.08 Kg/min, 0.01 Kg/min, respectively. Final thawing time was as follows; control 60min, 5% sucrose: 50 min, 10% sucrose: 30 min, 5% NaCl: 30 min. Total drip loss was as follows; room temperature thawing: 22.5%, 200W microwave thawing 1.3%, and $50^{\circ}C$ hot air thawing nearly negligible.

• Journal of the Korea institute for structural maintenance and inspection
• /
• v.5 no.1
• /
• pp.131-140
• /
• 2001

In general, the deterioration induced by the freezing and thawing cyclic in concrete structures often leads to the reduction in concrete durability by the cracking or surface spalling. If it can prediction of concrete deterioration subjected to cyclic freezing and thawing, we can rationally do the design of mix proportion in view of concrete durability and the maintenance management of concrete structures. Therefore in this study a prediction method of deterioration for concrete structures subjected to the irregular freezing and thawing is proposed from the results of accelerated laboratory freezing and thawing test using the constant temperature condition and the in-situ weathering data. Furthermore, to accurately predict the concrete deterioration, a method of modification for the effect of hydration increasing during rapid freezing and thawing test is investigated.

• Food Science of Animal Resources
• /
• v.32 no.3
• /
• pp.293-300
• /
• 2012

This study investigated the effects of a low-voltage ohmic heating process (2.5 and 3.8 V/cm) on the thawing characteristics and NaCl diffusion of pork. The thawing rate of pork was dependent on the applied voltages and brine salinities, and few differences were obtained in pork quality parameters (color, water-holding capacity, and shear force) regarding the different treatments. The NaCl concentration of pork after ohmic thawing was higher than that following brine-immersion thawing, however, the NaCl diffusion did not differ from when fresh meat was immersed in brine. For application of the ohmic process in fresh pork, various ohmic pulses were generated in order to prevent the meat from overheating, and the results indicated that the ohmic process was a better way to enhance NaCl diffusion compared with immersing pork at high temperature. Although the mechanisms involved in NaCl diffusion at low-voltage electric field strength were unclear, the present study demonstrated that the ohmic process has a potential benefit in the application of meat processing.

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.5
• /
• pp.893-901
• /
• 2015

This study investigated the effects of thawing conditions on physiological activities and quality of peeled garlic. Peeled frozen garlic was analyzed after thawing at low temperature ($4^{\circ}C$), room temperature ($20^{\circ}C$), tap water ($20^{\circ}C$), radio frequency of 27.12 MHz, and 2.45 GHz in a microwave. As a result, the time required to thaw garlic to $0^{\circ}C$ by various thawing methods was shortest at2.45 GHz in a microwave, followed by $20^{\circ}C$ tap water, radio frequency of 27.12 MHz, $20^{\circ}C$, and $4^{\circ}C$. Microwave thawing was faster than other methods, but it resulted in significant non-uniformity of heating. The hardness of peeled garlic significantly decreased upon freeze-thawing, whereas it showed improved hardness upon radio-frequency thawing. Total color difference in garlic increased upon freeze-thawing, and it was not improved by various thawing methods. Antioxidant activities were determined for DPPH radical scavenging ability, SOD-like activity, and reducing power. Total phenolic compounds and flavonoids in garlic extract were measured as $3.222{\pm}0.214{\mu}g$ GAE/g and $0.149{\pm}0.03{\mu}g$ QE/g, respectively. The content of total phenolic compounds was significantly reduced by 2.45 GHz microwave thawing ($1.90{\pm}0.02{\mu}g$ GAE/g); however, flavonoid contents were slightly reduced under freezing and thawing conditions. The DPPH radical scavenging ability of garlic extracts was not affected by thawing methods; however, SOD-like activity and reducing power were slightly reduced by freeze-thawing. These results indicate that physiological activities were not improved by radio-frequency thawing; however, thawing time and maintain hardness were reduced compared with conventional thawing methods.

• Journal of the Korean Geotechnical Society
• /
• v.29 no.1
• /
• pp.81-92
• /
• 2013

This paper presents the results of a numerical investigation into the behavior of retaining wall subject to cycles of freezing and thawing due to seasonal temperature change. The thermo-hydro-mechanical coupled finite element modeling strategy was first established to simulate the wall behavior. A series of finite element analyses were then performed on a range of conditions representing seasonal temperature change characteristics. The results indicated that the average freezing temperature and the number of cycles of freezing and thawing were the primary influencing factors for the wall behavior. Also revealed was that the duration of freezing period does not significantly affect the wall displacement and the lateral earth pressure, and that the earth pressure on the wall does not significantly change due to the freezing and thawing action suggesting that the increase in the wall displacement during the freezing and thawing action may be attributed to degradation of backfill due to the freezing and thawing action.

• Journal of Power System Engineering
• /
• v.10 no.2
• /
• pp.62-67
• /
• 2006

The maintenance of continuity on food processing has created a need for the rapid reinstatement of many types of frozen fish to an ambient temperature and good condition. A number of thawing methods are in current use have also several disadvantages in thawing time. discoloration mass loss caused by drying, capital and running cost. These damages are, it is claimed, either eliminated or improves by the vacuum system. An experimental study on the thawing for hair tail and Yellow croaker by the vacuum system were carried out. The Yellow croaker thawing time with this vacuum system took out 170 minutes to reach from $-10.3^{\circ}C\;to\;-0.8^{\circ}C$ at 20mmHg abs. and hair tail thawing time 220 minutes to reach from $-12.2^{\circ}C\;to\;0^{\circ}C$ at 20mmHg abs.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.2
• /
• pp.253-260
• /
• 2005

This study was conducted to investigate performance of methods for cooking and thawing frozen cooked rice to retard retro-gradation of cooked rice. For this research, That was executed rice's physicochemical and sensory characteristics test through the way of boiling rice or thawing, and found out best way for retro-gradation and taste. This study showed the rice cooked by pressure rice pot has less dehydration during freezing and thawing, and thawed rice by micro wave has less dehydration. Repetition of freezing and thawing resulted increasing of hardness and chewiness, and decreasing of adhesiveness and cohesiveness. The rice cooked by convotherm oven or pressure rice pot has less increased hardness while freezing and thawing. Adhesiveness was superior when rice was cooked by pressure rice pot. The rice thawed by microwave had more hardness than thawed in room temperature.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2005.05a
• /
• pp.363-366
• /
• 2005

This study was designed to investigate effects of AC frequency on the thawing process, using laboratory scale ohmic thawing system. The ohmic thawing property of 30% gelatin matrix was examined by using low frequency alternating current (20 Hz-110 Hz, sine wave). When the voltage was fixed to 50V, thawing time was negligible influenced as the frequency decreased. Total thawing time of the gelatin matrix decreased sharply at the frequency of 50 Hz. The current flow was first observed during the thawing process in the temperature ranges of $-\;5^{\circ}\;C{\sim}\;-\;3^{\circ}\;C$.