• Title/Summary/Keyword: freezing

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Effects of Freezing Temperature on Quality of Vacuum Packaging Freezed Beef (동결온도가 진공포장 동결육의 품질에 미치는 영향)

  • 정인철;김도완;문귀임;강세주;김기영;문윤희
    • The Korean Journal of Food And Nutrition
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    • v.11 no.4
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    • pp.409-415
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    • 1998
  • This study was carried out to investigate the effects of freezing temperature on quality of vacuum packaging freezed beef. In case of thaw drip loss, the freezing of -3$^{\circ}C$ and -20$^{\circ}C$ were 5.23% and 5.17% to 60 days respectively, were increased significantly during freezing. The cooking loss of water bath and pan were increased significantly during freezing than the beginning of freezing, but were no different between -3$^{\circ}C$ and -20$^{\circ}C$. The salt soluble protein extractability was decreased during freezing, the -20$^{\circ}C$ freezing was higher than -3$^{\circ}C$freezing. The water soluble protein extractability was increased during freezing higher than during freezing. The myoglobin denatured percentage of the -3$^{\circ}C$ freezing was higher than -20$^{\circ}C$ freezing, the 15 days storage of -3$^{\circ}C$ freezing was highest to 96%. The shear force value was not change during freezing, the myofibrillar fragmentation index during freezing was higher than the beginning of freezing, but was not change during freezing. The pH was decreased to freezing 45 days, after that increased.

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Effects of Freezing Temperature on Quality of Thawed Beef (동결온도가 해동 쇠고기의 품질에 미치는 영향)

  • 남주현;송형익;김미숙;문윤희;정인철
    • The Korean Journal of Food And Nutrition
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    • v.11 no.5
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    • pp.482-487
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    • 1998
  • This study was carried out to investigate the effects of freezing temperature on quality of thawed beef loin. In case of thaw drip loss, the freezing of -3$^{\circ}C$ and -2$0^{\circ}C$ were higest by 3.4% to 30 days and by 1.8% to 60 days, respectively. And the thaw drip loss of -3$^{\circ}C$ freezing was more than -2$0^{\circ}C$ freezing. The cooking loss of water bath and pan boiling were increased significantly during freezing than the beginning of freezing, but were not different -3$^{\circ}C$ and -2$0^{\circ}C$. The salt soluble protein extractability was decreased during freezing, the -2$0^{\circ}C$ freezing was higher than -3$^{\circ}C$ freezing. The water soluble protein extractability of -3$^{\circ}C$ freezing was not significant different during freezing storage, that freezed at -2$0^{\circ}C$ was increased during freezing. The "L" value of the beginning of freezing was higher than during freezing, the "a" value was not different during freezing, and the "b" value during freezing was higher than the beginning of freezing. The myoglobin denatured percentage of the -3$^{\circ}C$ and -2$0^{\circ}C$ freezing were highest by 94.4% to 45 days and by 94.0% to 15 days, respectively. The shear force value during freezing was higher than the beginning of freezing, the myofibrillar fragmentation index was not significant different during freezing. The pH was increased to freezing 30 days, after that was decreased.ays, after that was decreased.

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Evaluation of the Relationship between Freezing Rate and Quality Characteristics to Establish a New Standard for the Rapid Freezing of Pork

  • Yun, Young-Chan;Kim, Honggyun;Ramachandraiah, Karna;Hong, Geun-Pyo
    • Food Science of Animal Resources
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    • v.41 no.6
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    • pp.1012-1021
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    • 2021
  • This study evaluated the effect of freezing rate on the quality characteristics of pork loin to establish an objective standard for rapid freezing. To generate various freezing rates, three air flow rates (0, 1.5, and 3.0 m/s) were applied under three freezing temperatures (-20℃, -30℃, and -40℃). Based on the results, freezing rates ranged from 0.26-1.42 cm/h and were graded by three categories, i.e, slow (category I, >0.4 cm/h), intermediate (category II, 0.6-0.7 cm/h) and rapid freezing (category III, >0.96 cm/h). Both temperature and the air flow rate influenced the freezing rate, and the freezing rate affected the ice crystal size and shear force in pork loin. However, the air flow rate did not affect thawing loss, drip loss or the color of pork loins. In the comparison of freezing rates, pork belonging to category II did not show a clear difference in quality parameters from pork in category I. Furthermore, pork in category III showed fresh meat-like qualities, and the quality characteristics were clearly distinct from those of category I. Although the current standard for rapid freezing rate is 0.5 cm/h, this study suggested that 0.96 cm/h is the lowest freezing rate for achieving meat quality distinguishable from that achieved with conventional freezing, and further increasing the freezing rate did not provide advantages from an energy consumption perspective.

Frost Heaving in Artificial Ground Freezing

  • 생뢰효박
    • Proceedings of the Korean Geotechical Society Conference
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    • 1994.03b
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    • pp.13-46
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    • 1994
  • Artificial ground freezing methods have been applied to geotechnical construction projects for stabilizing earth materials and controlling water seepage into the ground. However, this can result in frost heaving and causes the same engineering problems as encountered with the natural freezing of soil. In natural freezing, the ground freezes from the surface downward. When artificial ground freezing is applied at a deep location, however, freezing is limited locally. The soil condition differs between them as follows: Natural freezing - unsaturated and without overburden pressure. Artificial freezing -- saturated and under overburden pressure. The authors investigated the practical application of artificial ground freezing and examined the frost behaviour of a saturated soil under overburden pressure. This paper presents the results obtained from experiments concerning frost heaving and discusses frost heaving at the freezing site.

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A Study on the Freezing and Strength Properties of Cement Mortar using Accelerator for Freezing Resistance (내한촉진제를 이용한 시멘트 모르터의 동결 및 강도특성에 관한 연구)

  • 박상준;김동석;원철;이상수;김영진
    • Proceedings of the Korea Concrete Institute Conference
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    • 2000.10b
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    • pp.1267-1272
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    • 2000
  • When fresh concrete is exposed to low temperature, the concrete may suffer frost damage due to freezing at early ages and strength development may be delayed. These are problems on cold weather concrete. One of the solution methods for resolving these problems has been to reduce the freezing temperature of concrete by the use of chemical admixtures called Accelerators for freezing resistance. Therefore, in this study, we executed freezing temperature of mortar, setting and strength properties with using water reducing accelerator and accelerators for freezing resistance which are producted internationally. As a result of this experiment, the freezing temperature of mortar is lower and the setting property is promoted when the admixing content of accelerators for freezing resistance is increased. Moreover, the compressive strength of mortar used accelerators for freezing resistance represented the result which is similar with result of analysis of compressive strength increase with using logistic curve formula, but in the case of plain and using water reducing accelerator, there is no relation between logistic curve formula, maturity and compressive strength.

Investigation on the Method of Evaluating the Resistance to Freezing and Thawing of Concrete Subjected Initial Frost Damage (초기동해를 받은 콘크리트의 내동해성 평가법에 대한 검토)

  • 고경택;장일영
    • Journal of the Korea Concrete Institute
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    • v.11 no.4
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    • pp.117-127
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    • 1999
  • In concrete incorporating high volume ground granulated blast-furnace slag that has frozen at early age, to evaluated the results of resistance to freezing and thawing is very difficult because the hydration of the concrete increases over the duration of rapid freezing and thawing test. Hence, the dynamic modulus of elasticity of specimens after freezing and thawing will be favorable results unless the hydration effect is taken into consideration. In this study, a method of evaluating to the resistance to freezing and thawing of concrete subjected freezing at early age, in which the effect of hydration is modified for its increase during rapid freezing and thawing test, is investigated.

Effects of Freezing Conditions on the Concentration-Efficiency in the Progressive Freeze-Concentration (Progressive Freezing에 의한 동결 농축법에 있어서의 농축효과에 미치는 동결조건의 영향)

  • 배승권
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.24 no.6
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    • pp.984-989
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    • 1995
  • The concentration-efficiencyh of blue dextran solution in the progressive freeze-concentration was related to the freezing conditions such as the freezing speed and the stirring speed in the solution phase. From the theoreticla balance equation of heat and mass transfer at freezing front, the relationship between the freezing conditions and the ice structure at freezing front was drived. A high freeze-concentration efficiency was obtained under the operating conditions represented by a low speed of freezing and a high speed of stirring. The operating conditions were related to a smooth solid-liquid interface and these results were well explained by the theoretical equation. Effect of the solute component size on the concentration efficiency in the progressive freezeconcentration was also tested. The concentration efficiency of latex particles showed a lower value than that of blue dextran, however, its difference was insignificant.

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A Comparison between Pellet and Straw Methods in Canine Semen Freezing (개 정액의 정제화동결법과 Straw 동결법에 관한 비교실험)

  • Lee Jung-Won;Kim Heui-Eun;Kim Nam-Soo;Choi In-Hyuk
    • Journal of Veterinary Clinics
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    • v.8 no.2
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    • pp.183-190
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    • 1991
  • Pellet and straw methods in canine semen freezing are compared with respect to motility, viability and acrosome demage of sperm during each of the two major processing steps, to prior-freezing and to frozen-thawing. Senen was extended with a tris-buffered egg yolk contained 4% glycero1 Pellet freezing in the hole of dry ice and straw freezing on the surface of liquid nitrogen were carried out, respectively. The frozen semen 10 days after storage in liquid nitrogen container. wao thawed. In the comparison of two freezing methods, the straw freezing method with 42.7% in motility. 49.2% in viability and 0.186 acrosome score after thawing seems to be superior to the pellet freezing method with 31.2%, 34.5% and 0.314%, respectively. Sperm motility of processing step to frozen-thawing against decrease rate 12.67% to Prior freezing appeared of 33.84% and 49.37% in straw and pellet freezing and increase of 0.02 in acrsomal score to prior freezing appeared of 0.08 and 0.21 in straw and pellet freezing method to frozen-thawing

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A study on road ice prediction by applying road freezing evaluation model (도로 노면결빙 판정모델을 적용한 도로결빙 예측에 대한 연구)

  • Lim, Hee-Seob;Kim, Sang-Tae
    • Journal of the Korean Applied Science and Technology
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    • v.37 no.6
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    • pp.1507-1516
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    • 2020
  • This study analyzed the scenario for road freezing section by applying the road freezing evaluation algorithm. To apply road freezing algorithm, the influencing factors on road freezing were reviewed. Observation data from four points, Mokgam IC, Jeongneung tunnel, Seongsan bridge, and Yeomchang bridge were used for analysis. All observatories are installed on the expressway, and they are classified for the analysis of road freezing characteristics. When the difference between the road surface temperature and dew-point temperature of the road freezing evaluation algorithm was 3℃ or less, the section where road freezing occurred was checked. In addition, road freezing evaluation was derived through the change of the road surface condition and water film thickness of the freezing section.

Effect of Partial Freezing as a Means of Keeping Freshness II. Changes in Freshness and Gel Forming Ability of Conger Eel and Yellowtail during Storage by Partial Freezing (Partial Freezing에 의한 어육의 선도유지 효과에 대하여 2. Partial Freezing에 의한 붕장어 및 방어의 선도 및 어묵형성능의 변화)

  • LEE Yong-Woo;PARK Yeung-Ho;AHN Cheol-Woo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.19 no.1
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    • pp.27-35
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    • 1986
  • In succession to the previous paper, the present study was directed to investigate the effect of keeping freshness of conger eel (Astroconger myriaster) and yellowtail (Seriola quinqueradiata) by partial freezing, and the changes in the physical properties of fish meat paste product prepared with the muscle of conger eel during storage were also examined. The results obtained are summarized as follows: The period of keeping freshness (days in which k value reaches $20\%$) of conger eel and yellowtail by partial freezing was 10 days and 6 days, respectively. VBN content in the conger eel muscle showed 39.5 mg/100g by icing for 15 days, and did not show a great change by partial freezing and freezing, while that of yellowtail muscle reached at 32 mg/100g by icing, 20 mg/100g by partial freezing and 18 mg/100g by freezing for 15 days. The lipids extracted from the muscles of both fishes by icing were remarkably oxidized than those by partial freezing. The myofibrillar protein in the conger eel muscle during storage for 9 days decreased $3\%,\;10%\;and\;11\%$ by icing, partial freezing and freezing, respectively, and that of yellowtail muscle did $16\%,\;10%\;and\;4\%$ by icing, partial freezing and freezing, respectively. On the other hand, the alkali-soluble protein in both fishes increased with storage time. Gel strength of fish meat paste product prepared with the muscle of conger eel decreased to $35\%$ by icing, $74\%$ by partial freezing and $76\%$ by freezing for 10 days compared to control, and the expressible water increased 1.6 times, 1.2 times and 1.1 times by icing, partial freezing and freezing, respectively, as much as that of control product.

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