• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.267-271
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• 2015

This study aimed to determine the optimal freezing temperature for preserving mulberries. Mulberries were frozen at -20, -45, and $-70^{\circ}C$ immediately after harvesting. After 24 h, frozen mulberries were stored at $-20^{\circ}C$ for two months and then thawed at $4^{\circ}C$ and room temperature. Frozen and thawed mulberries did not differ significantly in color and pH from fresh mulberries. However, the content of anthocyanidin and sugar, and the hardness of mulberry significantly decreased after feeze-thawing. Drip loss of the thawed berries increased as the freezing temperature decreased. A comparison among cross-section images of mulberries frozen at different temperatures did not show any significant differences. However, after thawing at $4^{\circ}C$ or room temperature, the total number of aerobic bacteria found in mulberry decreased more than ten times. Consequently, the freezing temperature showed no significant effect on the overall quality of the mulberry.

• Food Science and Preservation
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• v.14 no.3
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• pp.227-232
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• 2007

The development of an effective long-term storage protocol for harvested fresh pepper is urgently required to increase the market for pepper products. The protocol must minimize quality loss, so that the product may be used either as a spice or as a raw material for processed pepper products, both in the home and in food processing plants. We investigated the optimum size of pepper fruits, freezing temperatures, storage periods, and thawing methods, to establish an optimum storage protocol. This study was conducted not only to develop freezing and thawing methods for long term storage of harvested red pepper, but also to develop processed pepper products utilizing the stored pepper. We aimed to expand the pepper products market and to increase the incomes of pepper growers. Whole red pepper, sliced red pepper, and crushed red pepper were frozen and stored at $-5^{\circ}C,\;-20^{\circ}C,\;or\;-40^{\circ}C$. The soluble solid content and the vitamin C level showed maximal stability at $-40^{\circ}C$, although total free sugars decreased on storage at all temperatures tested. Such Changes were more marked at $-5^{\circ}C$ than at the other(lower) temperature tested. The vitamin C content of whole red pepper was higher than that of sliced red pepper or crushed red pepper. Room-temperature thawing resulted in twice the drip loss seen on low temperature($5^{\circ}C$) thawing or microwave oven thawing. Brown discoloration was a serious problem with room temperature thawing. Total free sugars were higher in samples thawed at low temperature or in the microwave oven, compared to the level seen after room-temperature thawing. pepper samples thawed at low temperature scored higher in sensory tests than samples thawed at room temperature.

• Journal of Korean Society of Environmental Engineers
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• v.28 no.2
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• pp.183-190
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• 2006

An experimental study was conducted to evaluate the effect of freezing-thawing and air pollutants on the weathering of $TiO_2$ loaded granite. And the granite was coated with $TiO_2$ catalyst and tested. After freezing-thawing and air pollutants experiments the mineral compositions of the granite surface were lower then that of the fresh granite. Density of the weathered granite was steadily decreased from $2.60g/cm^3\;to\;2.55{\sim}2.56g/cm^3$, but absorption ratio and porosity were slightly increased. From these results, it was expected that granite could be weathered by freezing-thawing md air pollutants. In the case of $TiO_2$ was coated to the granite, the compressive strength and absorption ratio were slightly enhanced compared to the $TiO_2$ non-coated granite. Therefore, the $TiO_2$ coating method tested in this study considered to be a viable method to assist in the conservation of granite from environmental contaminants.

• Korean Journal of Animal Reproduction
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• v.5 no.2
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• pp.43-48
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• 1981

This experiment was carried out with the purpose to get some information about the properties of Simmental bull semen during summer season. The results obtained were summarized as follows: 1. Semen volume per ejaculation, sperm concentration and sperm viability were averaged 5.16ml, 6.6billion and 65%, respectively. 2. Percentage of motile sperm after dilution in skmmilk solution and trisbuffer for 5 days were 34.16% and 35.0%, respectively. 3. Viability of spermatozoa frozen in skimmilk extender and trisbuffer for 5 days were 20. 83% and 25.66%, respectively. 4. Percentage of live sperm, MRT and pH value were 71.8∼72.1%, 8.40∼8.21 minutes and 6.78, respectively. 5. Diluted semen showed strong resistance to the cold shock than that of fresh semen. 6. Rscovery of sperm motility after freezing for 24 hours was relatively weak.

• Proceedings of the Korea Concrete Institute Conference
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• 2005.05b
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• pp.45-48
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• 2005

Self compacting concrete has the strong point in capability of concrete to be uniformly filled and compacted in every corners of formwork by its self-weight without vibration during placing. However, powder type self compacting concrete has the weak point in the heat of hydration, the drying shrinkage and the elastic property of concrete etc. Recently viscosity agent has been developed in order to overcome these weaknesses. In this study, self compacting concrete is made with viscosity agent based on polysaccharide derivative in order to develope the normal strength self compacting concrete. Slump flow, loss of slump flow and setting time are measured for comparison with normal concrete. Compressive strength, freezing and thawing test and carbonation test are conducted on normal and self compacting concrete using viscosity agent. In the experiment, we acquired good results in fresh and hardened self compacting concrete using viscosity agent based on polysaccharide derivative.

• Proceedings of the Korea Concrete Institute Conference
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• 1991.04a
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• pp.111-116
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• 1991

In order to discuss the mechanical properties of carbon fiber reinforced polymer impregnated cement composties with silica powder, experimental studies on CFRC were carried out. The types of fiber used which are in CFRC are PAN-based carbon fiber and Pitch-based carbon fiber. To examine the effects of types, length, contents of carbon fibers and matrices, their properties of fresh and hardened CFRC were tested. According to the test results, compressive, tensile flexural strength of polymer impregnated CFRC were remarkably increased more than that of air cured and autoclaved CFRC. Also, polymer impregnated CFRC were considerably effective in improving thoughness, freezing-thaw resistance and loss of shrinkage compared with air cured and autoclaved CFRC.

• Proceedings of the Korea Concrete Institute Conference
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• 2002.05a
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• pp.569-574
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• 2002

Generally, the limestone powder is known to have some advantages in rheology of fresh concrete, resistance of material separation, and enhancement of strength at early ages. Recently, great attention is being paid to limestone blended cements in the manufacture of concrete, especially in the countries of Europe. The purpose of the present study is to establish the mechanical and durable properties of concrete containing slag and limestone powder. In this paper, the chloride ion penetration test, rapid carbonation test and rapid freezing-thawing test is carried out to study durability of concrete with various content of limestone powder. Futhermore, the strength of concrete is evaluated with various ages.

• Proceedings of the Korea Concrete Institute Conference
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• 1998.04a
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• pp.129-136
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• 1998

In this study, lightweight aggregates were developed to see the possible application as a structural uses. For the evaluation purpose, several testings were conducted to compare the physical characteristics between the controlled lightweight aggregates and other lightweight aggregates purchased from different sources. The tests included property changes of fresh concrete and strength characteristics of hardened concrete for both normal and high strength ranges. In addition, a experiment was performed to analyze the freezing and thawing resistance of new lightweight aggregate concrete against other lightweight aggregate concrete against other lightweight aggregate concretes with some experimental parameters such as lightweight aggregates, curing conditions, and water-cement ratio. The test showed that the new lightweight aggregate could be used structural components. Continuous study will be planned for future evaluations.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.646-648
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• 1991

A possibility of utilizing Chinese cabbage, a kind of renewable resources which is frequently overproduced in Korea, for the production of single cell protein was investigated. Saccharomyces cerevisiae and Candida utilis grew well in cabbage juice producing 4.3 and 5.1 g/l of dried yeast cells, respectively. Freezing fresh cabbage prior to juice extraction did not affect the growth of yeasts and the final cell yield.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2015.05a
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• pp.78-79
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• 2015

For estimating compressive strength of concrete, non-destructive test has conducted generally. It used experimental equation to calculate compressive strength from construction. This study investigated experiment to apply non-destructive test, based on fresh property, compressive strength and ultrasonic pulse velocity of high performance concrete. And it conducted to compare various proposed equation.