• Food Science and Preservation
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• v.18 no.4
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• pp.436-441
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• 2011

The change in physicochemical and sensory properties and bioactive compounds of Campbell grape juice has been investigated for 30 days at $-5^{\circ}C$. The pH and sugar/acid ratio of the cold stabilized juice increased, while titratable acidity and soluble solids decreased as cold stabilization period is prolonged. Juice samples became lighter, yellowish to brownish and lesser red in color as can be observed with the increasing $L^*$ and $b^*$ values, and decreasing $a^*$ value, respectively. The juice cold stabilized for a shorter period of time showed higher levels of bioactive compounds and radical scavenging activity, and was more preferred by the panelists than the juice cold stabilized for a longer period of time. These results suggest that cold stabilization period affected the quality characteristics of grape juice.

• Journal of Chest Surgery
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• v.25 no.3
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• pp.211-219
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• 1992

Hypothermic cardioplegia is a well established method to optimize myocardial preservation during ischemic arrest, and it has been demonstrated that oxygenation of crystalloid cardioplegic solutions markedly enhances myocardial protection, The addition of a small amount of red blood cells to a crystalloid cardioplegic solutions improves capillary perfusion. Considering these results, we changed our cardioplegic solution from cold oxygenated crystalloid[Group 2] to cold oxygenated diluted blood[Group 1]. In this investigation, we examined the effects of two hypothermic potassium cardioplegic solutions on myocardial preservation in 50 patients[30 of Group 1 and 20 of Group 2] of child age group. Factors considered preoperatively included age, sex, body weight, preoperative diagnosis, and they showed no statistical differences, Intraoperative factors considered included duration of cardiopulmonary bypass, duration of aortic occlusion, operative mortality, which also revealed no statistically significant differences, We measured the serum levels of GOT[glutamate oxaloacetate transaminase] and CPK [creatine phosphokinase] during the first two days postoperatively, which, in both groups, showed significantly higher values until postoperative 1 day, and decreasing tendancy thereafter, however we failed to find any significant difference between two groups regarding the serum levels of those enzymes each day. Time for extubation and use of inotropics also revealed no significant differences. Defibrillation was needed less in Group 1 than in Group 2[p<0.05], and one case of supraventricular tachyarrhythmia occured in Group l. We conclude that cold oxygenated diluted blood cardioplegia provides no less preservation than does an oxygenated crystalloid cardioplegic solution in child age group.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.2
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• pp.190-197
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• 2008

This study was designed to analyze boar sperm to compare motility, acrosome morphology, viability and ATP by various preservation methods between Duroc boar A with cold shock resistance sperm and Duroc boar B with cold shock sensitivity sperm. Semen volume, sperm concentration, motility and normal acrosome between Duroc boar A and B did not show any differences within 2 h after collection. There were no differences in sperm motility and normal acrosome between boar A and B at 1 day of preservation at $17^{\circ}C$ and $4^{\circ}C$, respectively. However, sperm motility and normal acrosome from 2 day of preservation at $17^{\circ}C$ and $4^{\circ}C$, respectively, were higher for boar A than boar B. The frozen-thawed sperm motility and normal acrosome were higher for boar A than boar B. The sperm viability and ATP concentration according to storage period of liquid semen at $17^{\circ}C$ and $4^{\circ}C$ were higher for boar A than boar B. Also, the sperm viability and ATP concentration of frozen-thawed semen were higher for boar A than boar B. In conclusion, we found out that the original quality of boar semen with cold shock resistance sperm played an important role.

• International Journal of Industrial Entomology and Biomaterials
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• v.11 no.2
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• pp.93-98
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• 2005

Studies on extended egg preservation schedule from 120 days to 180 days was taken up with 20 germplasm accessions of mutant silkworm genetic stocks of Bombyx mori L. Statistical analyses of the data collected over three trials revealed no significant changes both in the qualitative and quantitative traits of the genetic stocks between treatment (6 months egg preservation) and control (4 months egg preservation), except for fifth instar larval duration in TMS-61, TMS-62, TMS64, TMS-31 and TMS-34 shell weight in TMS-62, TMS-64 and TMS-66. Thus, the results indicate that extended schedule of 6 months egg preservation can safely be adopted, which will reduce the cost of conservation and minimize the genetic erosion owing to reduced crop cycle.

• Food Science and Preservation
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• v.10 no.4
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• pp.447-453
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• 2003

Causal factors related to the skin disorder such as black stains during cold storage of 'Niitaka' pear fruit are of great importance to solve the postharvest disorder problems. The morphological and biochemical changes observe of pear skin affected by different harvest times and storage environments. Occurrence rate of black stain in 'Niitaka' pear fruit was the highest in newspaper bagging with 75% among various bagging materials at harvest time because of the high relative humidity within the double layer paper bags. During cold storage, the rate was 54～100% in 30 $\mu\textrm{m}$ polyethylene (PE) film packaging. As the harvest time was postponed, the rate increasedduring cold stoinge. The into was 1.5 to 2.4 times higher in pears harvested in late September than in those harvested in early and mid October. There was no significant difference in occurrence of black stain fruit between the 30 and 50 $\mu\textrm{m}$ PE film bags. The causal fungus of the black stain pear was assumed as Gloeodes pomigena (Schweintz, 1920). The treatment of 0.1～0.5 ppm ozone gas prevented the occurrence of the pear fruit black stain until 180 days after cold storage. The ozone treatment on the affected fruit was also effective in preventing the progress of the black stain.

• Journal of Biosystems Engineering
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• v.41 no.3
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• pp.184-192
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• 2016

Purpose: To solve the decay phenomenon of Hanfu apples that occurs during storage and obtain the best environmental parameters for preserving Hanfu apples using Fluent. Methods: Preservation storage was designed by analyzing the characteristics of Hanfu-apple storage and the natural environment in northeast China. The boundary conditions and simulation of a preservation model were established. Results: Compared with the initial values, the hardness decreased by $1.95kg/cm^2$, the sugar-acid ratio decreased by 20.43, and weight-loss rate was 3.98%. Conclusion: The results for the temperature field and velocity field of the empty storage were analyzed using Fluent. Hanfu apples can maintain good quality during the period of storage, according to our analysis of the Hanfu-apple hardness, weight loss, and change in the sugar-acid ratio during the 90-day preservation period.

• Proceedings of the KSME Conference
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• 2003.04a
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• pp.950-955
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• 2003

Recently, emerging as major tasks are grobal warming prevention, and earth environment conservation and preservation, and the resolution of environmental issues is crucial in the 21st century and needs to jointly be tackled by all nations in cooperation with each other. This research developed dry cold air grinding system, and this ensured cold effects of machine tools and dressing effects against loading phenomenon of grinding wheel, thus extending the tool life of grinding wheel.

• Journal of Chest Surgery
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• v.21 no.2
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• pp.231-239
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• 1988

Currently numerous methods are in use for myocardial hypothermia as a myocardial preservation modality for cardiac operation. During cardiac ischemia after crystalloid cardioplegia[4C GIK solution], topical cold saline[Group I, a=9], topical ice slush[Group II, n=9] and topical ice chip[Group III, a=10] have been compared for myocardial surface cooling in the isolated rat heart model of cardiopulmonary bypass. During postischemic period, hemodynamic functions[aortic flow, coronary flow, peak aortic pressure and heart rate], biochemical enzymatic activities and cellular injuries with electron microscope were evaluated in this isolated rat heart perfusion model. Postischemic aortic flow, cardiac output and peak aortic pressure in Group I and Group II recovered better than Group III.[p< 0.05] Postischemic creatine kinase and lactate dehydrogenase leakages in Group II and Group III increased more than Group l and postischemic mitochondrial swelling in Group III was more severe than Group I, and Group II.[p< 0.05] These results suggest that topical cold saline was the better method than topical ice slush or topical ice chip as a myocardial preservation modality in the isolated rat heart model of cardiopulmonary bypass.

• Food Science and Preservation
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• v.9 no.2
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• pp.137-143
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• 2002

Temperature and humidity are the most important factors and should be effectively controlled for the cold storage of graius. Fuzzy logic can be easily implemented to the MIMO(Multi-Input Multi-Output) control systems. For the cold storage in grain bin, fuzzy logic was applied to an air conditioning system. The capacities of the grain bin and the air conditioner are 80 tons and 30㎾, respectively. Also, the target values of temperature and relative humidity in outlet duct of the air conditioner were 8$\^{C}$ and 75%, respectively. In order to control temperature and relative humidity of air, a damper in inlet duct was manipulated for temperature control and a heater was used for humidity control. Temperature deviation and change of temperature deviation were used as input parameters for the fuzzy system. Humidity was only considered as a load. The experimental results showed that the controlled temperature of exhausted air was maintained at 8$\pm$2$\^{C}$. Relative humidity of the air was also controlled at the target relative humidity of 50∼80%.

• Food Science and Preservation
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• v.4 no.1
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• pp.61-68
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• 1997

To enhance the utilization of garlic shoots as food material, the nutritional and volatile flavor com pounds were investigated for garlic shoots, both cold and warm region type garlic shoots. Proximate composition of cold and warm region type was as follows, respectively; crude protein 2%, crude lipid 0.4%, crude ash 1.1% and 1.5%, crude fiber 1.3% and 1.5%. The major fatty acids of 2 varieties of garlic shoots were linoleic, palmitic and linolenic acid, and their desaturation ratio of them was comparatively high, showing 73.7 and 66.8%, respectively. Free sugars were composed of glucose, sucrose, fructose, arabinose and sorbitol. In the total amino acid analysis, the major amino acids were glutamic acid and aspartic acid. The volatile flavor compounds of fresh garlic shoots extracted by hexane and Likens-Nikerson steam distillation apparatus were identified to be methyl-2-propenyl disulfide, diallyl disufide, propenyl propyl disulfide, di-2-propyl-trisulfide, 2-vinyl-1,3-dithiane, and 2-vinyl-4H-1,3-dithiin. Hexane was more effective than steam distillation for extraction of volatile components of garlic shoots.