• 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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.1
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• pp.91-94
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• 2018

We develop a time-temperature indicator (TTI) that can determine whether thawing of fish and other fishery products has occurred during frozen storage. A polypropylene tube with an internal diameter of 3 mm was prepared and cut to a length of 14 to 20 mm. One end of the tube was thermally sealed and 0.1% acetic acid was injected into the other end; the tube was then frozen at $20^{\circ}C$. Then the open side of the frozen tube was blocked by sinking the tube into a 10% gelatin solution. The tube was attached to a polyvinyl packaging bag along blue litmus paper and the bag was put into a freezer at $-20^{\circ}C$. After freezing, the bag was removed to an ambient temperature of $20^{\circ}C$, and the time dependence of the color change of the litmus paper was observed. The color changed from blue to red, with the length of the red region increasing with time. Our TTI can be used as a part of a visible detection system and the detection program can conduct the elapsed time analysis on the length of the red region of the litmus paper indicating the degree of thawing. Thus, the TTI is a useful tool in the temperature management of frozen fish and fishery products.

• Food Science of Animal Resources
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• v.18 no.4
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• pp.322-331
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• 1998

Good temperature control in the chill chain is imperative for maintaining safety and quality of the fresh meat. Therefore, the actual state of temperature or relative humidity histories of fresh meat product from carcass chill room to retail shop and the temperatures of chill and freezing rooms at local butcher shops were monitored by means of data loggers. The relative humidity and air temperature in carcass chill room were between 86 and 98%, and -3 and 0$^{\circ}C$, respectively. The surface temperatures of boxed beef measured in winter, when the outside air temperature was measured between -2 and -5$^{\circ}C$, were recorded between 1 and 3$^{\circ}C$, although transport vehicle switched off the chilling unit during transportation, However, the inside temperatures of chill transport vehicle measured in summer, when the transport time was prolonged to maximum 8 hrs, were raised to 10 to 15$^{\circ}C$, in worst case up to 25$^{\circ}C$. In that case, however, the inside temperature of boxed beef was maintained generally lower than 5$^{circ}C$ as the loading and unloading were finished within 30 min. The storage temperatures for meat in the subfreezing room, at which the butcher shops in local market are used to set to facilitate the thin slicing of meat, were measured between -2 and -8$^{\circ}C$. Furthermore, the temperatures of storage room for vacuum packaged meat in the chilled meat retail shops were maintained generally between 0 and +2$^{\circ}C$.

• Journal of Pharmaceutical Investigation
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• v.26 no.4
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• pp.299-308
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• 1996

In order to develop the controlled release of a drug from the suppsitories, in vitro drug release and in vivo absorption in rabbits were investigated. Various suppository forms with hollow cavities, into which drugs in the form of fine powder or solid dispersion system(SDS) could be placed, were utilized. The polyvinyl alcohol(PVA) hydrogel as a base, and propranolol HCl(PPH) as a model drug were employed. In vitro drug dissolution studies showed that the dissolved amounts(%) of PPH from PPH-methylcellulose(MC)-SDS and PPH-ethylcellulose(EC)-SDS reached 100% and 63% in 4.5-hours, respectively. In the relative strength test for PVA hydrogel, PVA hydrogel became harder and more rigid when the number of freezing-thawing cycles and the ratio of PVA 2000 were increased. In vitro drug release profile revealed that the release rate(%) of PPH from PPH-EC-SDS and PPH-MC-SDS hollow type suppositories were sustained. The release amount(%) of PPH from PPH-EC-SDS hollow type suppositories was not affected by storage time, but since the use of hydrophilic MC made PPH diffuse into the hydrogel after it absorbed the water of base, the various release patterns were appeared as the storage time went by. In vivo absorption experiments with rabbits showed that PPH-EC-SDS(PPH : EC=1:3) hollow type suppository delayed the absorption of PPH, significantly. The $C_{max}$, $AUC_{0{\rightarrow}8}$ and MRT of PPH powder hollow type suppository were $196.37{\pm}5.63\;ng/ml$, 1105.26 ng/ml/min and 8.66 min, respectively. The $C_{max}$, $AUC_{0{\rightarrow}8}$ and MRT of PPH-EC-SDS(PPH : EC=1:3) were $91.30{\pm]14.14\;ng/ml$, 554.69 ng/ml/min, 235.99 min, respectively.

• Transactions of the Korean Society of Automotive Engineers
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• v.15 no.1
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• pp.23-28
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• 2007

This study aims to find out cooling characteristics of TMA(Tri-Methyl-Amine, $(CH_3)_3N$) 25wt%-water clathrate compound with ethanol($CH_3CH_2OH$) such as supercooling, phase change temperature and specific heat. For this purpose, ethanol is added as per weight concentration and cooling experiment is performed at $-6{\sim}-8^{\circ}C$, cooling heat source temperature, and it leads the following result. (1) Phase change temperature is decreased due to freezing point depression phenomenon. Especially, it is minimized as $3.8^{\circ}C$ according to cooling source temperature in case that 0.5wt% of ethanol is added. (2) If 0.5wt% of ethanol is added, average supercooling degree is $0.9^{\circ}C$ and minimum supercooling is 0.8, $0.7^{\circ}C$ according to cooling heat source temperature. The restraint effect of supercooling is shown. (3) Specific heat shows tendency to decrease if ethanol is added. It is $3.013{\sim}3.048\;kcal/kg^{\circ}C$ according to cooling heat source temperature if 0.5wt% of ethanol is added. Phase change temperature higher than that of water and inhibitory effect against supercooling can be confirmed through experimental study on cooling characteristics of TMA 25wt%-water clathrate compound by adding additive, ethanol. This can lead to shorten refrigerator operation time of low temperature latent heat storage system and improve COP of refrigerator and efficiency of overall system. Therefore energy can be saved and efficiency can be improved much more.

• The Korean Journal of Food And Nutrition
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• v.34 no.3
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• pp.263-271
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• 2021

Fresh Omija (Schisandra chinensis) has good marketability, but its quality is difficult to maintain during storage and distribution. Freezing and freeze-thawing treatments can be utilized for the quality maintenance and processing of cold press juice. In this study, the color, antioxidant properties, and the major components of soaked liquor from Omija with freeze-thawing treatment were analyzed during the extraction periods. Each of the frozen and freeze-thawed Omija samples was soaked in 35% ethanol, extracted for 15 days, and used for analysis. The frozen and freeze-thawed samples showed a tendency toward better color and higher antioxidant activity and major component levels than the controls, and freeze-thawing was the best. The results of this study showed that freeze-thawing treatment improved the color, antioxidant properties, and level of the major components of Omija soaked liquor, and freeze storage is suitable for making soaked liquor.

• Food Science of Animal Resources
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• v.43 no.5
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• pp.840-858
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• 2023

This study was designed to compare the quality changes in mackerel fillets stored under different conditions by using hyperspectral imaging (HSI) techniques. Fillets packaged in vacuum were stored for six days under five different conditions: refrigerated at 4℃ (R group); iced at 5±3℃ (I group); kept at an ambient of 17±2℃ (A group); frozen at -18℃ for 24 h and thawed in a refrigerator at 4℃ for 5 h on the sampling day (FTR group); FTR thawed in tap water instead of thawing in a refrigerator (FTW group). The FTR group had the lowest total bacterial count, drip loss, 2-thiobarbituric acid reactive substances, volatile basic nitrogen, and texture profile analysis values among groups during the entire storage period (p<0.05). Scanning electron microscopy revealed that the FTR group had less damage, while the other groups had shrunken muscle tissues. HIS integrated with the partial least squares model yielded reliable and efficient results, with high R²_cv values, for several quality parameters of the mackerel fillets. Overall, the FTR group, involving freezing and thawing in a refrigerator, appears to be the most favorable option for maintaining the quality of mackerel fillets, which could be practically implemented in the industry. HSI is a suitable and effective technique for determining the quality of mackerel fillets stored under different conditions.

• Korean Journal of Weed Science
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• v.16 no.2
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• pp.114-121
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• 1996

This study was conducted to investigate seed germination, seedling growth, and responses to herbicides of Bidens tripartita L. When the field-collected seeds were stored under a dry-room temperature, dry-low temperature, wet-low temperature, or dry-high temperature condition, no seeds were germinated in a growth chamber with 14 hr photoperiod up to 35 days after the storage. Exceptionally, however, some seeds stored under a wet-room temperature condition were germinated after 25 days of the storage. This might be due to the fact that the seed coats were damaged by fungi which developed during the storage. Seeds stored under a wet-low temperature condition (stratification) began to be germinated after 3 months of the storage and the germination rate increased with a prolonged stratification. Almost all seeds were germinated after 9 months of the stratification. These results suggest that the dormancy of B. tripartita L. seeds relate to the seed coat and thus several attempts were made to induce seed germination through damaging or weakening the seed coat. Freezing($-20^{\circ}C$), drying($100^{\circ}C$), or swelling($40^{\circ}C$) of the seeds was not effective to induce the germination. Treatments of concentrated sulfuric acid, $KNO_3$, or gibberellin to the seeds had no effect on inducing the germination. However, ethrel had a stimulatory effect on the germination of the seeds with an optimum concentration of 250ppm. A seed cutting was also effective to induce the germination, but seedlings from the seeds had cutted cotyledons. Germination of the stratified seeds varied with the temperature condition to which they were subjected, but not with light. The germination rate was the highest at 35 - $40^{\circ}C$. Although the seeds were not able to germinate under a submerged condition, seedlings after 2-leaf-stage exhibited better growth under a submerged or a subirrigated condition than under an upland condition. Among the herbicides tested, pyrazosulfuton-ethyl, linuron, and bentazone were found to be effective for controlling B. tripartita L., having more herbicidal effect with an earlier application.

• Journal of Advanced Marine Engineering and Technology
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• v.35 no.4
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• pp.421-428
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• 2011

Thermal energy storage(TES) cooling system using cheaper electricity of off-peak time has been applied to relieve a significant portion of the peak demand of electricity during the daytime in summer. Slurry ice type thermal energy storage cooling system is one kind of more efficient ice-thermal energy storage cooling system than Ice-on-Coil type or Encapsulated type TES cooling system, even though, which are more popular TES system. This experimental study was carried out to observe flow pattern and formation of slurry ice in reversing flow layer to improve efficiency of heat transfer between fluid and freezing tube and to disturb ice adhesion on tube surface. The reversing flow layer was made by using reversing materials in heat exchanger section(test section) to disturb ice adhesion. At this experiment, styrofoam balls and poly propylene balls were used as reversing materials, and a 20wt% solution of ethylene glycol was used as reversing flow layer. The experimental apparatus was constructed of the test section for making/storing slurry ice, the brine tank, pumps for circulating of a 20wt% solution of ethylene glycol and brine, a flow-meter, a data logger for measuring the temperature. The experiments were carried out under various conditions, with volumetric flow rate, ball filling rate and air filling rate.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.4
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• pp.569-575
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• 2017

Objective: The objective of this research was to study the electrical properties and quality of frozen-thawed chicken breast meat and to investigate the relationship between these parameters at different times of frozen storage. Methods: Thawed samples of chicken breast muscles were evaluated after being kept in frozen storage at $-18^{\circ}C$ for different periods of time (1, 2, 3, 4, 5, 6, 7, and 8 months). Results: The results showed that water-holding capacity (WHC) and protein solubility decreased while thiobarbituric acid-reactive substances content increased with increasing storage time. The impedance module of samples decreased during 8-month frozen storage. Pearson correlation coefficients showed that the impedance change ratio (Q value) was significantly (p<0.05) related to pH, color, WHC, lipid oxidation and protein solubility, indicating a good relationship between the electrical properties and qualities of frozen-thawed chicken breast meat. Conclusion: Impedance measurement has a potential to assess the quality of frozen chicken meat combining with quality indices.