• BMB Reports
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• v.30 no.1
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• pp.21-25
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• 1997

The growth. freezing resistance and electrophoretic protein patterns of carrot callus cultures were investigated following treatment with NaCl for various' intervals at 20$^{\circ}C$. Following 7 day exposure to 250 mM NaCl. freezing tolerance increased, which was measured by 2.3.5-triphenyl tetrazolium chloride (TTC) assay and fresh weight was reduced compared to control cells. Changes of electrophoretic patterns of total and boiling stable proteins were investigated using one or two dimensional gel system. Several proteins with molecular weight of 43 and 21 kDa increased by NaCl treatment. The most prominent change was detected in 21 kDa protein. The steady state level of this protein increased in NaCl treated cells, but decreased in control cells. Twenty one kDa protein was detected only in the NaCl treated cell when boiling stable protein was analyzed. The isoelectric point of 21 kDa protein was identified as 5.7. The timing of increase of 21 kDa protein was correlated to freezing resistance which implied the role of this protein in the induction of freezing resistance of the cell.

• Journal of Korean Society of Water and Wastewater
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• v.22 no.5
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• pp.561-569
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• 2008

We analyzed contents of cations and anions for the domestic bottled drinking water. Results showed that total cation content was 45.81 mg/L and contained 40% of Ca. The content of cations were decreased in the order of Ca>Si>Na>Mg>K. Total anion content was 12.20 mg/L and contained 90% of ${SO_4}^{2-}$ and $Cl^-$. $F^-$ and $NO_{3-}N$ were a little contained. While Si content was reduced 2.3~75.7%(mean value:38.5%) after freezing, Ca content was reduced 45.2% after boiling. It showed that water containing higher Ca content was significantly decreased after boiling. Precipitates formed by freezing and boiling is composed of minerals such as Si and Ca. Compared to minerals from food intake, concentrations of minerals from water intake are expected to be less influenced. It is recommended Bottled Water that contains more than 20 mg/L of Ca(exceeding water-quality standard for turbidity) is safe to drink without thawing and boiling.

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.70-74
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• 1974

The round muscle of Korean cattle and squid muscle were cooked with various methods which were followed digestibility test by use of pepsin in-vitro, determination of amino nitrogen in the course of digestion procedure by using Formol method (AOAC) and influence of ether treatment for preminary test also examined. The results obtained were summarized as follows: 1. The order of digestibility values were demonstrated as follows: In case of beef, it was autoclaving, frying, raw, freezing, roasting, boiling and in case of squid muscle, it was raw, autoclaving, boiling, freezing, dry heating and roasting. 2. The amounts of amino nitrogen for beef and squid muscle were increased in proportion to digestibility value. 3. There were no significances in the digestibility between treating with ether and none of any treatment of beef and squid muscle in raw condition.

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

• 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.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.350-358
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• 2015

Freezing is one of the main processes to extend the shelf life of foods. Before freezing, a thermal treatment is normally required to control the food quality. In this study, shiitake mushrooms were heated with boiling water and with superheated steam. After the thermal treatments, the samples were continuously frozen by an individual quick freezing (IQF) process, and put them into air-containing or vacuum packaging. Samples were stored at -12, -18 and $-24^{\circ}C$ for 24 weeks, and their physicochemical properties were determined. The lightness of the samples treated with boiling water and superheated steam was decreased by 12 and 15%, respectively, than that of the control. The hardness of all the samples rapidly increased after heat treatment. The contents of organic acids in the superheated steam treated samples were higher than those in the boiling water treated samples. Therefore, superheated steam treatment of samples may be a candidate thermal treatment to preserve frozen shiitake mushrooms.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1993.10a
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• pp.443-452
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• 1993

Direct freezing tests of soybean seed by liquid nitrogen were carried out at various moisture contents and the following important conclusions were drawn from the results of temperature measurements of soybean seed and photographs of bubbles generated on its surface : 1) Assuming that the temperature gradient in a soybean seed is negligible because of its small seed size and the freezing ratio is followed the Heiss's formula, and a differential equation based on the heat energy balance was introduced . The equation was easily solved by the Runge-Kutta-Gill method and the predicted values of the temperature were in good agreement with the observed data. 2) The photographs of bubble generation during freezing showed the boiling mode was nucleate, and then the most suitable formula on the nucleate boiling heat transfer was introduced from many formulate proposed up to now by fitting the calculated values based on the formula to the observed data. The formula used for the predict on of the seed temperature was as follows: $\frac{{\partial}T_s}{\partial\theta}\;=\;-\frac{{\alpha}(T_s\;-\;T_L)^{3.3}}{W(C_s\;-\;\frac{{\delta}m(CT_s\;+\;{\sigma})}{T_s^2})}$ where C = difference of the specific heat between pure ice and water m=moisture content of soybean seed $T_s$ = seed temperature $T_L$ = Temperature of liquid nitrogen W = mass of soybean seed $\alpha$ = proportional constant $\delta$ = constant depends on variety or the type of seed $\theta$ = time $\sigma$ = latent heat of melting of pure ice This study will give important information in the hydro-freezing technique by liquid nitrogen, available as a new technique of processing agricultural products in the near future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.871-875
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• 1999

This study was carried out to investigate the effects of freezing temperature on the quality of thawing aged beef loin. Drip loss was higher at 3oC freezing than at 20oC freezing, showing 17.21% drip loss after 6 days aging by 3oC freezing, 14.92% drip loss 12 days aging by 20oC freezing. Cooking loss by both water bath and pan boiling were decreased with increased in aging days. The salt soluble protein extractability of the beef loin was increased until 9 days aging by both 3oC and 20oC freezing, after that was decreased. The L value of the beef loin was high until 9 days aging by 3oC freezing, after that the L value of that was decreased. And the aging at 20oC freezing was high significantly with increased aging days. The a value of the beef loin was low significantly in 6 and 9 days aging by 3oC freezing, 20oC freezing was low significantly with increased aging days. The b value of the beginning of aging was higher with increased aging days. The percentage of denatured myoglobin of the beginning of aging was the highest, then those of 3oC and 20oC freezing showed 89.70% and 88.00%, respectively. The shear force of the beef loin was decreased with aging days, but the myofibrillar fragmentation index increased with aging days. The pH of the beef loin increased until 6 days of aging by both 3oC and 20oC freezing, after that the pH decreased.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.267-272
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• 1996

Effect of freezing of soybeans on instrumental and sensory textures of soybean curd was investigated. The hardness, gumminess and chewiness of soybean curd prepared with frozen soybeans were about three times as high as those prepared with unfrozen soybeans, while cohesiveness and elasticity were affected little by freezing. Sensory evaluation showed that freezing improved the quality of soybean curd. Instrumental and sensory textures of soybean curd prepared with frozen soybeans were excellent and almost same regardless of the boiling time when the soy slurry was boiled for 2.5 min or 5 min. However, the textures of soybean curd prepared with unfrozen soybeans were deteriorated by reducing the boiling time to 2.5 min. It was postulated that freezing facilitate the heat-denaturation of soyprotein to enhance aggregation of soy proteins and formation of cross-linkage between aggregate and $Ca^{++}$. Frozen soybeans resulted in soybean curd which lower fat content, while protein content of soybean curd was almost he same. Frozen soybeans gave a lower yield of soybean curd, which is supposed to be caused by the more fat loss during whey-off.

• Economic and Environmental Geology
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• v.18 no.3
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• pp.205-216
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• 1985

Fluid inclusion study reveals that the mineralogical zonal distribution of the Sangdong skarn orebody may be likely related to (homogenization) temperatures of fluids with time and spaces. Firstly limestone beds were replaced by hot boiling fluids ranging from 350 to $550^{\circ}C$ and formed the pyroxene-garnet skarn, which was replaced into the amphibole and the quartz-mica skarns by non-boiling fluids at 300 to $500^{\circ}C$, mainly penetrated the central part of the pyroxene-garnet skarn orebody. Freezing tests identify presence of $CaCl_2$ and $MaCl_2$ as brines in the fluids besides NaCl and KCL that are shown as daughter minerals and show that two or more fluids be involved in mineralization by showing a bimodal distribution of salinities. This study has contributed to find a new orebody and a granitic pluton as a source rock.