• Food Science of Animal Resources
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• v.29 no.3
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• pp.356-363
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• 2009

This study was carried out to investigate the effect of hot boning and curing condition on the quality characteristics of ground chicken breast. Treatments were cured by four conditions follows; control (general curing method), T1 (after hot-boning and then immediately cured), T2 (after hot-boning and immediately cured, then frozen), and T3 (after hot-boning, immediately frozen, refrigerated and then cured). The pH of chicken breast in the state of pre-rigor was 6.22. The pH of cold storage or freezing chicken breast meat respectively were 5.70 or 5.61. The pH of T1 and T2 treatments were significantly higher than those of control and T3 treatment (p<0.05). After stored for 1 wk, the pH value of T1 treatment had a higher value than those of other treatments. T1 treatment had the highest water holding capacity and the lowest cooking loss among all treatments, regardless of the cooking methods. The reduction in diameter for T1 and T2 treatments was lower than those of control and T3 treatment (p<0.05). T1 treatment had the lowest fat loss and moisture loss among all treatments, and the emulsifying capacity of T1 treatment was the highest. The protein solubility of T1 treatment was significantly lower than that of T3 treatment.

• The Journal of Engineering Geology
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• v.24 no.1
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• pp.111-122
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• 2014

For accurate laboratory evaluations of soil deposits, it is essential that the samples are undisturbed. An artificial ground-freezing system is the one of the most effective methods for obtaining undisturbed samples from sand deposits. The objective of this study is to estimate the shear strengths and the characteristics of elastic waves of frozen-thawed and unfrozen specimens through the undrained triaxial compression test. For the experiments, Jumunjin standard sands are used to prepare frozen and unfrozen specimens with similar relative densities (60% and 80%). The water pluviation method is used to simulate the fully saturated condition under the groundwater table. When thawing the frozen specimens, the temperature is measured every minute. After the specimens are completely thawed, undrained triaxial compression tests are conducted using the same procedures as for the unfrozen specimens. During the triaxial tests (saturation, consolidation, and shear phase), compressional and shear waves are measured. The results show that the freeze-thaw process has minor effects on the peak deviatoric stress and shear strength values, and that the process does not affect the internal friction angle. The compressional wave velocity increases with increasing B-value to 1800 m/s in the saturation phase, but tends to remain constant in the process of consolidation and shearing. The shear wave velocity decreases with increasing B-value in the process of saturation, but changes velocity in accordance with the change in effective stress in the processes of consolidation and shearing. The compressional wave velocity has similar values regardless of the freeze-thaw process, but values of shear wave velocity are slighly lower in frozen-thawed specimens than in unfrozen specimens. This study is a preliminary experiment for estimating the shear strength and characteristics of elastic wave velocity in undisturbed frozen specimens that have been obtained using the artificial ground-freezing method.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.4 no.1
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• pp.33-41
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• 1994

It is well known that the position and the shape of the S/L interface affect the qualities of the single crystal in the growth process. Thus the information of the temperature profile in the growth system is very important. In this study, we developed the program to predict the temperature profile from the setting values of the heating blocks in VGF(vertical gradient freezing) single crystal growth system. With this program, we studied the effects of the materials and the sizes of support rod, the materials of the crucible on the S/L interface shape. The larger radius and/or smaller thermal diffusivity support rod was, the flatter the S/L interface was. When the thermal conductivity of crucible was isotropic, the S/L interface was more concave downward to the solid phase in proportional to the increase of thermal diffusivity of the crucible. By the comparison of the S/L interface shape between PBN crucible and quartz crucible for the same condition, the effect of anisotropy of thermal conductivity of crucible showed different trends with respect to the position of the S/L interface.

• Journal of the Korean association of regional geographers
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• v.9 no.4
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• pp.534-545
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• 2003

The main purpose of this paper is to describe the granitic regolith and frost creep phenomena in Daegwanryung area in order to demonstrate the relationship of the weathered materials and the surrounding surface, in order to point out that the characteristics of this particular complex of granitic regolith most closely resemble those of soil frost creep phenomena formed elsewhere under periglacial conditions. For this study, the writer has clarified their structure and its associated milieux, with a group of methods and techniques, field survey, micro-morphological analysis, granulometry of weathered materials etc. Such facies of granitic regolith in situ with silty heterometric materials and micas are prone to be deformed by cryo-suction as well as deep freezing. It was probably formed by cryogenic activity, or frost creep in the periglacial climate of a very cold and humid condition.

• Journal of Embryo Transfer
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• v.11 no.3
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• pp.233-240
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• 1996

This study was carried out to determine the effect of cumulus cell attachment and various factors on in vitro maturation of pig foflicular oocytes. Oocytes with various configuration of cumulus cell mass were collected ftom ovaries of mature gilts by asperating with syringe equipped with needles of different gauges, follicle size and with or without cumulus cells. They were cultured in TCM-199 mediun containing FGS(fetal calf serum) for 30~48 hours in incubator with air containing 5% $CO_2$ at 38.5$^{\circ}C$. Mter orcein staining at in vitro maturation condition, GV, GVBD, anaphase, telophase and M II were observed. Results are surumarized as follows: 1. Recovery rates were 55.8, 55.5 and 34.4% when the cumulus-compacted oocytes were collected with 18, 21, 26 gauge needles of syringes, respectively. 2. 79% of oocytes with compacted cumulus cells were at GV stage and most of the oocytes with partially denuded and denuded cumulus cells were from GVBD to M- II stages. 3. Percentage of mature oocytes among those which are follicular diameter of 1~2, 3~6 and over 6 mm was 42.6, 53.2 and 60.8%, respectively. 4. Percentage of mature oocytes among those which are compacted, partially denuded and denuded was 60.5, 46.2 and 35.4% respectively. 5. Percentage of mature oocytes in co-cultured with monolayers of cumulus cells was higher (57.1%) than that found with oocytes cultured alone (53.4%).

• Journal of the Korean Society of Propulsion Engineers
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• v.3 no.4
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• pp.1-11
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• 1999

Thermal behavior of spacecraft propulsion system utilizing monopropellant hydrazine ($N_2$$H_4$) is addressed in this paper. Thermal control performance to prevent propellant freezing in spacecraft-operational orbit was test-verified under simulated on-orbit environment. The on-orbit environment was thermally achieved in space-simulation chamber and by the absorbed-heat flux method that implements an artificial heating through to the spacecraft bus panels enclosing the propulsion system. Test results obtained in terms of temperature history of propulsion components are presented and reduced into duty cycles of the avionics heaters which are dedicated to thermal control of those components. The duty cycles are subsequently converted into the electrical power required in the operational orbit. Additionally, cyclic temperature of each component, which was made under thermal-balanced condition of spacecraft, is compared to the acceptable design range and justified from the viewpoint of system verification.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.2
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• pp.97-104
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• 1988

Condensed phosphates have been used in various meat products to enhance the water holding capacity, to improve texture and to prevent the development of off flavors and off odors. This study was intended to observe the effects of poly - and pyrophosphate on the growth of sanitary indicative bacteria and food poisoning bacteria. The bacteriostatic effect of poly - and pyrophosphates against Gram positive bacteria was much stronger than that of against Gram negative organisms. The effective inhibitory concentration of sodium polyphosphate on the growth of bacteria was varied by species such as $0.3\%$ to Staphylococcus aureus, $0.9\%$ to Salmonella, and more than $1.0\%$ to Escherichia coli in nutrient broth. When Staphylococcus aureus suspension was treated with $0.5\%$ sodium polyphosphate at $35^{\circ}C$ for 1 hour, the release of UV-absorbing substances from the organism was confirmed. However no significant effect was observed in Escherichia coli under the similar condition. When alaska pollack fillets were dipped in $ 3.5\%$ sodium polyphospahate at $2^{\circ}C$ for 1 min. prior to freezing, the viable cell count and coliform MPN's of the frozen product were decreased with the range of 30 to $50\%$ in comparison with those of control.

• IEMEK Journal of Embedded Systems and Applications
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• v.5 no.3
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• pp.118-127
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• 2010

Inter-vehicle communication is one of the most important parts in Intelligent Vehicle System. Through this communication, drivers can recognize what is happening out of their sights, such as the freezing condition of the street, traffic accidents, and so on. Each car in IVS gives various services to the drivers after analyzing those received information from cars or a base station. If the message is, however, exchanged from car to car directly, the computation cost which is needed for all the car to authenticate the transmitted message between nearby cars is tremendously high. Therefore, one can naturally think that the message communication between cars is performed with the help of the base station to reduce the computation cost. In this case where the base station collects all the information transmitted from cars and broadcasts them nearby, there should be an efficient way both for the base station to authenticate the car message within its communication range and for the car to authenticate the information received from the base station. In this paper, we present a two-way authentication protocol using a hash chain to efficiently exchange GPS information between a car and a base station. This information can be used to provide a driver with the navigation which displays all the moving cars around him in real time. When a car goes into an area of a base station, the car authenticates itself to the base station using its private key of PKI, sends a commitment of a hash chain, then starts to send a message with the hash value for authentication. The message includes GPS information, driver's status and so on. The base station also authenticates itself to the nearby cars using its private key, transmits the commitment of the hash chain, and sends all the messages gathered from cars with authentication information.

• Journal of the Korean Geotechnical Society
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• v.27 no.5
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• pp.61-74
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• 2011

This is a fundamental research on use as fill material of lightweight waste such as bottom ash and tire shred. We carried out the test for particle size distribution, specific gravity, density, shear strength, permeability and vertical compression settlement, considering water content change and temperature effect of several waste materials. Bottom ash, which is lighter than soils, has similar permeability and particle size distribution to those of weathered soils. But permeability may differ depending on the particle size distribution. The shear strength aspect of bottom ash and tire shred mixed materials are similar to that of natural fill materials. In the 1-D vertical compression settlement test, we could be assured that bottom ash and tire shred mixed materials showed similar compression settlement to that of sand under actual vertical stress. Furthermore, materials including bottom ash showed smaller compression settlement than that of weathered soils in the long-term settlement test under wetting and freezing-thawing condition.

• Culinary science and hospitality research
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• v.7 no.1
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• pp.91-105
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• 2001

Chou-cream bread and Red bean paste bread were made by sponge & dough method with the sweet dough formula. The bread quality was studied by the measurements of the temperature variation, the fermentation level of frozen dough in the special condition(dough conditioner of 5$^{\circ}C$, 10$^{\circ}C$, 15$^{\circ}C$, 20$^{\circ}C$ and 30$^{\circ}C$), the product volume and thesensory evaluation with frozen dough thawed, fermented and baked. When thawing temperature was low, the core temperature of frozen dough increased slowly and the time for thawing and fermentationwas long. In thawing and fermentation, the core temperature of Red bean paste dough increased faster than that of Chou-cream dough. When the thawing conditions of dough conditioner(retarder) were 20$^{\circ}C$ and 30$^{\circ}C$, the level of total time decrease for thawing and fermentation was 55 and 86 min in Chou-cream dough and 62 and 90 min in Red bean paste dough respectively in comparison to dough conditioner of 5$^{\circ}C$. In volume of baked products, they showed no significant difference for three weeks of storage, but slight difference for four weeks of storage. The result was that Chou-cream bread was larger than Red bean paste bread in the decrease of volume. In sensory evaluation, the bread quality became low according to the time. When stored for four weeks in the freezer, significant differences were found in Chou-cream vread, but slight difference appeared in Red bean paste bread. The research identified that Red bean paste dough was more effective in manufacturing time than that of Chou-cream dough, when thawing temperature was high, and if frozen dough was thawed in the retarder of lower than 20$^{\circ}C$, the bread quality in terms of volume and sensory evaluation had no significant difference in comparison to the none-freezing Red bean paste bread.