• The Korean Journal of Food And Nutrition
• /
• v.21 no.4
• /
• pp.510-517
• /
• 2008

Effects of addition of Chinese chives into frozen noodle on retrogradation of the cooked frozen noodle were examined by enzymatic evaluation during the storage 3 days at $4^{\circ}C$. The retrogradation rate during storage was significantly reduced by addition Chinese chives. Thus we hypothesized that retarogardation and textural changes of frozen noodle might be linked to thermostable amylase in Chinese chives. The amylase isolated from Chinese chives was affected by temperature and pH of buffer used. The enzyme was mainly extracted 20 mM potassium phosphate buffer(pH 7.0). The enzyme was extremly stable at wide temerature and pH. Amylase activity was maximal at $50^{\circ}C$ and pH 7.5. The enzyme was not inactivated by heat treatment at $70^{\circ}C$, $80^{\circ}C$ for 30 min. We suggest the enzyme was stable at high temperature. To investigate the effect of different storage packge on texture properties, color, sensory evaluation, parent-packged and unparent packaged frozen noodle was compared with control. As the storage passed, the frozen noodle packaged with parent showed a rapid decrease in the color. The hardness was gradually decreased during storage. It was found that unparent packged must be nessasry in the Chinese chives frozen noodle. In changes of sensory properties by traind panel, Chinese chives frozen noodle with 2% blanched Chinese chives got the highest score in overall acceptability, therefore we tried acceptance test by consumers with 2% blanched frozen Chinese chives noodle.

• Geomechanics and Engineering
• /
• v.22 no.3
• /
• pp.219-226
• /
• 2020

Unconfined compression test (UCT) is widely conducted in laboratories to evaluate the mechanical behavior of frozen soils. However, its results are sensitive to the initial conditions of sample creation by freezing as well as the end-surface conditions during loading of the specimen into the apparatus for testing. This work compared ice samples prepared by three-dimensional and one-dimensional freezing. The latter created more-homogenous ice samples containing fewer entrapped air bubbles or air nuclei, leading to relatively stable UCT results. Three end-surface conditions were compared for UCT on ice specimens made by one-dimensional freezing. Steel disc cap with embedded rubber was found most appropriate for UCT. Three frozen materials (ice, frozen sand, and frozen silt) showed different failure patterns, which were classified as brittle failure and ductile failure. Ice and frozen sand showed strain-softening, while frozen silt showed strain-hardening. Subsequent investigation considered the influence of fines content on the unconfined compression behavior of frozen soil mixtures with fines contents of 0-100%. The mixtures showed a brittle-to-ductile transition of failure patterns at 10%-20% fines content.

• The Korean Journal of Food And Nutrition
• /
• v.11 no.5
• /
• pp.536-541
• /
• 1998

This study was carried out to investigate the changes of characteristics of myofibrillar protein for the vacuum chilled, the air frozen or the rechilled Holstein beef loin. The vacuum chilled beef was stored at 1$^{\circ}C$ and the air frozen beef was stored at -20$^{\circ}C$ for 60 days. The rechilled beef was restored for 3 days at 1$^{\circ}C$ by using the vacuum chilled or the air frozen beef. Myofibrillar protein extractability, 30,000 dalton component content and Mg-ATP ase activity for the vacuum chilled beef were higher than those of the air frozen beef. Each parameters increased significantly for the vacuum chilled beef after the 20 days storage, but there was no significant difference for the vacuum chilled beef after the 20 days storage, but there was no significant difference for the air frozen beef during the 60 days storage. By the rechilling process, myofibrillar protein extractability of the vacuum chilled and the frozen beef were not significant difference. The 30,000 dalton component of the vacuum chilled beef was showed not significant increment by rechilling, but the frozen beef was showed significant increment by rechilling. The Mg-ATPase activity of myofibrillar protein of the vacuum chilled beef was not changes by rechilling, but the frozen beef after the 20 days storage was significant increment by rechilling.

• Korean journal of food and cookery science
• /
• v.12 no.1
• /
• pp.20-26
• /
• 1996

The present study was attempted to investigate and to evaluate various hydrocolloids as a stabilizer in improving texture of the frozen yogurt. Four kinds of hydrocolloids used in this study were CMC (carboxymethyll cellulose), PGA(propylene glycol alginate), LMP(low methoxyl pectin), and the combination of LBG(locust bean gum) and GG(guar gum). The viscosity of frozen yogurt mixes did not show any significant differences among four samples at 5$^{\circ}C$. However, as the temperature increased up to 50$^{\circ}C$, theviscosity of frozen yogurt mixes containing CMC, LMP, PGA decreased drastically except frozen yogurt containing the combination of LBG+GG. The overrun of frozen yogurt containing each hydrocolloid gradually increased and reached to about 53, 50, 54, and 35%, respectively, after 40 min of operating ice cream freezer. As the result of sensory evaluation in the texture of frozen yogurt and melt-down quality, the sample containing LMP was described as the most coarce & icy, crumbly, and sand-like characters. On the other hand, PGA sample was evaluated as not being icy, crumbly, but being chewy and soft in texture. However, any significant differences among four samples were not shown in melt-down quality.

• Korean journal of food and cookery science
• /
• v.21 no.2 s.86
• /
• pp.217-224
• /
• 2005

The storage characteristics of frozen soy yogurt prepared with hydrolyzed soy protein isolates were evaluated. In order to facilitate lactic fermentation bacteria grow and produce lactic acid as fast rate as possible, soy protein isolate(SPI) was hydrolyzed using two kinds of proteases; bromelain and a-chymotrypsin. The cultural systems employed thereafter for lactic fermentations were Bifidobacterium bifidum or B. bifidum and Lactobacillus bulgaricus. The viable cell counts, normal- and bile acid tolerances from the mixed cultures of B. bifidum and L. bulgaricus decreased sharply during the initial first 3 days of frozen storage and then showed a gradual decrease thereafter. Melt-down percent of the all frozen products have been favorably affected as was shown by less melting at raised testing temperature during 28 days of frozen storage except for the initial 3 days during which a minor change has been observed. Among the various volatile flavor components, the contents of acetaldehyde, acetone, diacetyl and methanol generally increased during the frozen storage. In sensory test, the frozen soy yogurt prepared with a-chymotrypsin and mixed culture of B. bifidum and L. bulgaricus was the most desirable, the highest scores in sourness, bitterness and mouthfeel.

• Food Science of Animal Resources
• /
• v.18 no.3
• /
• pp.216-223
• /
• 1998

This study was conducted to investigate the effects of the tenderness for the vacuum chilled, the air-frozen or the rechilled Holstein beef loin. The vacuum packaged beef was stored at 1$^{\circ}C$ and the air-packaged beef was stored at -20$^{\circ}C$ for 60 days. The rechilled beef was restored for 3 days at 1$^{\circ}C$ by using the vacuum chilled or the air-frozen beef. Hardness and chewiness of the vacuum chilled beef were better than those of the air-frozen beef. Hardness and chewiness were improved significantly(p＜0.05) after the 40 days storage for the vacuum chilled beef, but there was no significant improvement for the air-frozen beef during the 60 days storage. By the rechilling process, tenderness and myofibrillar fragmentation index of the vacuum chilled and air-frozen beef improved. Especially those were improved significantly(p＜0.05) in the vacuum chilled beef after the 20 days storage, and in the air-frozen beef after the 40 and 60 days storage.

• Journal of Embryo Transfer
• /
• v.10 no.3
• /
• pp.243-250
• /
• 1995

Frozen storage of the oocytes has been used in a few mammalian species including mouse, hamster, human and cattle. However, frozen4hawed oocvtes show different sperm penetration on the levels of the zona pellucida and the plasma memhrane when compared with fresh oocytes. To elucidate biological changes occurring during freezing and thawing, we examined the kinetics of sperm penetration into frozen-thawed hamster oocytes. Oocytes obtained from superovulated female golden hamsters were frozen-thawed in an autofreezer according to an established method. Fresh and frozen4hawed oocytes were fertilized in vitro with capacitated hamster spermatozoa after removing the zona pellucida. The oocytes were examined at 1, 2, 3 and 6 h postinsemination. Sperm penetration found to be 1 h delayed in frozen-thawed oocytes. Other parameters such as degree of polyspermy and decondensing sperm heads were not affected by freezing and thawing. The results suggest that freezing and thawing may cause changes in the egg membrane surface and subsequently which leads to delay in the sperm-egg fusion.

• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.5
• /
• pp.443-448
• /
• 2004

In order to investigate the optimal factors for frozen dough production, the freezing and thawing condition such as temperature and time, storage period and the effect of ingredient addition were determined. A pre-fermentation of dough at 30℃ for 120 minutes was appeared to be the best for the production of frozen dough. The dough was frozen at -18℃ and then stored for 7 days. The quality of frozen dough was found to be optimal when thawed at 30℃ for 80 minutes. As ingredient of frozen dough, an addition of 3% of yeast and 4% of butter was good as well as the addition of skim milk and sugar in terms of fermentation capacity after thawing.

• Journal of Pharmacopuncture
• /
• v.2 no.1 s.2
• /
• pp.27-38
• /
• 1999

It was the Study for more deep understanding about the Frozen shoulder by literature investigation. The following result were obtained. : 1. The reason of Frozen shoulder is inflamatory reaction, degeneration, continual fixing, injury, etc. 2. The symptom of Frozen shoulder is shoulder pain, night pain, limit of joint movement. 3. Frozen shoulder is classified primary and secondary types and in the oriental medicine, is classified six types by the three Yin&Yang channels of the hand 4. Jackin's exercise or codman's exercise is used for kinesiatrics. 5. $Ky\check{o}njong$(SI9), nosu(SI10), $ch'\check{o}njong$(SI11) are in commonly used acupuncture point. 6. It is used to the Tongbihanseungbang, Small-intestine jeong kyuck in SA-AM Acupuncture. 7. It is used to the TrPs of subscapularis in MPS. 8. It is used to Frozen shoulder the Sin-kwan, Sahwajung, etc. in Dong-si Acupuncture. 9. It is used the I, HO or HN to Frozen shoulder treatment in Herbal Acupuncture. 10. Using the Electro-acupuncture, we select the point according to the channels. 11. Cupping or Moxibustion is commonly used with Acupuncture. 12. Commonly used recipes are Seokyungtang, Oyacksungisan, Banhakumchultang, etc.

• The Korean Journal of Pain
• /
• v.11 no.2
• /
• pp.226-229
• /
• 1998

Background: Treatment for frozen shoulder is various and difficult. It is important for pain clinicians to plan more effective and simpler treatment modalities. Pain clinicians have done suprascapular nerve block(SSNB) for treatment of frozen shoulder, but the effectiveness of treatment has been unsatisfactory. Shoulder joint injection(SJI) using local anesthetics and steroid mixture is a relatively simple procedure. This study was performed to compare therapeutic effects of SSNB and SJI in frozen shoulder. Methods: Eighty patients suffering from frozen shoulder were randomly divided into two groups. Group 1 had been treated with SSNB and physiotherapy for 3 weeks. Group 2 had been treated with SJI and physiotherapy for the same duration. Pain scores and treatment results were compared and analyzed at the time of 2 months after treatment started. Results: The VAS scores after SJI were lower than those of SSNB. Therapeutic results according to Haggart's classifications were significantly effective in group 2. Conclusion: These results show that SJI is more effective than SSNB for treatment of frozen shoulder.