• Food Science of Animal Resources
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• v.38 no.5
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• pp.959-969
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• 2018

This study investigated the effects of deep freezing and storage temperature ($-50^{\circ}C$, $-60^{\circ}C$, and $-80^{\circ}C$) on the quality and freshness of lamb. To compare the qualities of deep frozen and stored lamb, fresh control and normal freezing conditions ($-18^{\circ}C$) were adopted. As quality and freshness parameters, drip loss (thawing loss and cooking loss), water-holding capacity (WHC), texture profile analysis (TPA), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) were evaluated during 5 months of storage. Temperature influenced the drip loss and WHC, and deep freezing minimized the moisture loss during frozen storage compared to the normal freezing condition. Lamb frozen and stored at deep freezing temperature showed better tenderness than that stored in normal freezing conditions. In particular, lamb frozen at lower than $-60^{\circ}C$ exhibited fresh lamb-like tenderness. Regardless of temperature, evidence of lipid oxidation was not found in any frozen lamb after 5 months, while TVBN was dependent on the applied temperature. Therefore, this study demonstrated that deep freezing could potentially be used to maintain freshness of lamb for 5 months. From the quality and economic aspects, the freezing and storage condition of $-60^{\circ}C$ is estimated as the optimum condition for frozen lamb.

• Journal of Veterinary Clinics
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• v.24 no.3
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• pp.350-357
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• 2007

Bone graft had been widely investigated for reconstruction of bone defects or acceleration of bone healing in orthopedics, neurosurgery and dental surgery. Autograft is the golden standard of bone graft but it is associated with donor site morbidity and is restricted in quantity. Xenograft has been researched an alternative method for autograft. The purpose of this study was to investigate the efficacy of new bone formation according to three different preparations of implants on rabbit xenograft. Cortical bone xenografts which made from bovine femoral cortical bone were treated by freezing, freeze-drying or defat-freezing implant preparations. They were transplanted into proximal diaphyseal shaft of bifibulae of 15 rabbits which were divided into three groups according to their implant preparation method. The fibulae transplantations were evaluated radiographically and examined osteoblast activity by bone alkaline phosphatase (BALP) biweekly for 16 weeks to observe new bone formation and union of the experimental defected region. New bone formation was observed in 7 cases in freeze-drying and defat-freezing group, respectively. Union of proximal and distal end of defected region, which was considered as success of bone graft, was observed in 4 cases (40%; 4 of 10 cases), respectively. In freezing group, new bone formation was observed in 6 cases but, there is no union observed. BALP value was increased over twice after two weeks of graft procedure in all union cases of freeze-drying and defat-freezing group (two of five animals, respectively) then gradually decreased to 16th week. In non-union cases, there is no significant variation in BALP value. Defat-freezing or freeze-drying preparations of implants are more efficacious in new bone formation than freezing method on rabbit xenograft. While it is difficult to propose which is superior between defat-freezing and freeze-drying, defatting of implants may enhance new bone formation in xenograft.

• Asian Journal of Turfgrass Science
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• v.4 no.1
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• pp.42-48
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• 1990

Experiments were conducted to investigate the soil freezing depth and pattern with freezing measuring instruments during 1988-l989 winter season in Kangwon province. Freezing measuring instrument was made with acrylic pipes which were consisted of inner and outer parts. Inner pipe was filled with 0.01 % methylene blue solution and rubber hose to protect pipe breakdown by solution freezing. Freezing measurements were carried out by observing discoloration of methylene blue solution. Moisture content of evergreen trees and ground cover plants was also examined in the winter season. The observed results are as follows: 1.In the land of I OOM above sea level, soil freezing depth became deeper as the sum of Accumulated degree-days of temperature below 0˚C(0˚C . day) increased: Soil freezing depth was 30-40cm at l00˚C, 42-43cm at 150˚C, and 47cm at 200˚C day 2.Soil freezing with vinyl mulching was less developed by l3cm at l00˚C with sum of subzero temperature, by l7cm at 200˚C than that of the bare ground. Soil of rich hulls mulching with 4Ocm was not frozen until soil freezing at the bare ground was developed to 25cm depth. 3.Cashmeron mulching was more effective than felt mulching in the heat insulation of soil. 4.Thawing of soil was done from the lowest part of the frozen in the ground to upward in the beginning and after that it was done from the surface of frozen soil to downward. Finally thawing was completed at the middle of frozen soil.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.688-696
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• 1999

Changes in quality during frozen storage of meat with thermal equalized freezing and various freezing methods were investigated. When beef were frozen at freezing rate of $0.39{\sim}0.66\;cm/h$, average diameter of ice crystal were about $30{\sim}50\;{\mu}m$ and showed broken tissues or irregular cracks. At freezing velocity of $1.14{\sim}2.26\;cm/h$, ice crystals of about $10{\sim}30\;{\mu}m$ was formed mainly inside or between fiber and slight destruction of tissues was occurred. The average diameter (D) of the ice crystals were related to the characteristic freezing time $(t_c)$ by the equation: $D({\mu}m)=4.089+26.88logt_c\;(r^2=0.913)$. Beef with still-air freezing showed higher drip loss than methods of immersion and thermal equalized freezing. Also, drip loss of pork was relatively lower than beef and showed highest value to 7.39% during storage on 40 days at air-blast freezing method. No apparent change of pH during storage of frozen beef and pork by freezing methods were detected. However, least changes for sample with thermal equalized freezing was found compare to sample with still-air and air blast freezing in VBN and TBA value. The fluctuation of frozen storage temperature did not cause noticeable changes on pH and water content. However, drip loss, VBN and TBA values were increased slowly as frequency of fluctuation increased.

• Food Science and Preservation
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• v.10 no.4
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• pp.459-465
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• 2003

This study was carried out to investigate the changes in internal pressure according to various freezing methods, as basic research to protect the destruction of tissues when fruits and vegetables are frozen. The rate of weight loss, caused by the freezing of fruits and vegetables, was found to be the least (0.44∼1.38％) when the immersion freezing method was applied. The difference in the rate of weight loss was the highest when freezing methods were applied to watermelon, and the freezing rate of watermelon whose moisture contents were greater have relatively greater influence on the weight loss. The difference in internal pressures was the least and caused by the volume increase and decrease, when pear, apple, and melon were frozen using the immersion freezing method, while the diffeyence the greatest when the air-blast freezing method was used. As the freezing rate was greater, the internal pressure was less. However, the internal pressure of strawberry and watermelon was the greatest when the immersion freezing method was applied. Frozen without using the thermal equalizing method, the change in internal pressure of fruits was about 2 psig. In contrast, the internal pressure of watermelon applied with the thermal equalizing method was changed in a way similar to that of watermelon not applied with the method, but the former generated a certain level of internal pressure and maintained a significantly low level of internal pressure (about 1.3 psig). When thawed, the internal pressure of samples to which the thermal equalizing method was applied was less than that of what the thermal equalizing method was not applied to. In comparison with the application of multi-step thermal equalizing method, 3∼4 times of application of the thermal equalizing method to the freezing resulted in the decrease of fluctuation range of internal pressure.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.413-418
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• 2002

The dough was frozen either before or after fermentation at the five different freezing and storage conditions. Although fermentation before freezing was effective for rapid freezing, it reduced bread volume of the dough frozen at both air freezer and liquid immersion freezer. Freezing at the air freezer set to $-70^{\circ}C$ took more time for freezing and resulted in lower bread volume than freezing at the immersion freezer set to $-20^{\circ}C$. Therefore, the freezing in the liquid immersion freezer was more effective to reduce the freezing time and increase the bread volume. At the liquid immersion freezer, the higher temperature was more effective than lower temperature. The doughs frozen in a liquid immersion freezer set to $-10^{\circ}C$ and fermented after de-frosting produced higher bread volume than control unfrozen dough. And also there was no significant difference in bread volume between the control unfrozen dough and the dough frozen in a liquid immersion freezer set to $-10^{\circ}C$, fermented before freezing and re-fermented after defrosting. The longer proof time and greater loaf volume obtained for the dough frozen and stored at the air freezer set to $-70^{\circ}C$. Therefore the optimum process for freezing the dough was freezing immediately after mixing, storing at $-10^{\circ}C$ in a liquid immersion freezer and fermented after defrosting.

• Proceedings of the Korea Concrete Institute Conference
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• 2001.11a
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• pp.533-536
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• 2001

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. One of the solution methods for resolving these problems is to reduce freezing temperature of concrete by the use of chemical admixture called Accelerators for freezing resistance. In this study, we investigate the effect on strength development of cement mortar using accelerators for freezing resistance with the variance curing condition. As the result of this study, the mortar using accelerators for freezing resistance show that continuously strength development in curing condition of -5$^{\circ}C$. And compressive strength under the variance temperature condition was higher than fixed temperature condition in same maturity.

• Korean Journal of Crystallography
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• v.12 no.3
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• pp.157-161
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• 2001

The observe relaxation phenomena and freezing behavior in Pb(Mg/sub ⅓/Nb/sub ⅔/O₃, relaxor ferroelectrics, weak electric-field properties as well as strong electric-field properties were investigated. The temperature dependence of the dielectric properties obtained using the low electric-field of 1 V/w was investigated. The dielectric properties obtained from the slope of the dielectric hysteresis loop and the temperature dependence of the pyroelectric properties were also investigated. When fitting all the experimental data with the Vogel-Filcher relation, a close agreement between the experimental data and equation was observed. The freezing temperature could be consistently calculated by the various methods.

• Proceedings of the Korean Society of Marine Engineers Conference
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• 2005.06a
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• pp.233-238
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• 2005

According to change of flow around a circular tube for freezing, measured a variety of salinity of frozen layer. This study was experimentally performed to investigate freezing behavior of sea water along a vertical cooled a circular tube with bubbly flow. The experiments were carried out for a variety of parameter, such as air-bubble method, cooled -tube temperature and air-flow rate. It was found that the experimental parameters gave a great influence on the freezing rate and the salinity of the frozen layer.

• Journal of The Korean Society of Agricultural Engineers
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• v.52 no.3
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• pp.89-95
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• 2010

There is the freezing method as one of the ground improvement methods for excavating an underground tunnel, and due to its improved reliability, recently construction cases of applying this method into sandy soil grounds as well as cohesive soil grounds of cities have been reported. But, applying the freezing method into cohesive soil grounds could bring concerns of the expansion of the whole ground and the settlements from thawing of ground. In this study, the deformation strength characteristics of cohesive soil which received freezing and thawing hysteresis were examined using the sample collected from the site of cohesive soil ground applied with the freezing method and its structural characteristics were analyzed using an electronic microscope. And, the test with cohesive soil reconstituted from cohesive soil which received freezing and thawing hysteresis was carried out and its result was analyzed comparatively. The result of this test showed that the structure of natural clay was significantly changed due to freezing and thawing hysteresis.