• Applied Biological Chemistry
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• v.47 no.1
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• pp.107-112
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• 2004

This study was carried out to investigate properties of the bread prepared by applying emulsifiers to the frozen dough, Doughs made by the sponge and dough method with the sweet dough formula were quickly frozen at $-40^{\circ}C$ and stored for 6 weeks at $-20^{\circ}C$. The effects of emulsifiers on the number of yeast cells, the volume of the bread, the hardness and the quality evaluation were investigated after frozen doughs were thawed, fermented and baked every week. In the effect of the number of yeast cells, SSL 0.3% and DATEM 0,2% produced a more effective result than others during the freezing storage, The highest loaf volume was formed in bread supplemented with SSL 0,3% and DATEM 0,2%, In the moisture content, bread supplemented with SSL 0,5% showed the highest value, Bread supplemented with SSL 0,3% and DATEM 0,2% produced the lowest value of bread hardness and received the highest score in quality evaluation, In this study, the addition of SSL 0,3% and DATEM 0,2% in making frozen dough led to better bread quality as compared to others.

• Journal of the Korean GEO-environmental Society
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• v.18 no.3
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• pp.5-14
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• 2017

Experimental study on strength characteristics of frozen soils is necessary for the safety evaluation of design and construction in cold region. The objective of this study is to evaluate the direct shear strength of frozen soils obtained from traditional system (Type-1), system with roller on the upper shear box (Type-2), and system with fixed upper shear box separated from bottom shear box (Type-3). Specimens mixed with sand, silt, and water are frozen to $-5^{\circ}C$, and then direct shear tests are conducted under the normal stress of 5, 10, 25, and 50 kPa. Experimental results show that the upper shear box of Type-1 touches the bottom shear box due to the rotation of the upper shear box. The shear strength obtained from Type-2 is overestimated because the preventing rotation force is added to shear force. Type-3 may acquire the only strength of the specimen, and shear strain at peak shear strength is similar to that at the beginning of vertical displacement occurrence. In addition, internal friction angle and cohesion at both peak and residual stresses in Type-3 are smaller than those of Type-2. This study shows that high strength specimens including frozen soils can be effectively evaluated using improved shear box system such as Type-3.

• Journal of the Korean Geotechnical Society
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• v.30 no.10
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• pp.67-80
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• 2014

The thickness of permafrost in Eastern Siberia is from 200 to 500 meters. The seasonally frozen layer can vary from 0 to 4m depending on ground temperature and its location. The shear wave velocity varies from 80m/s in summer to 1500m/s in winter depending on soil type. When melted, large impedence will occur due to the difference between the shear wave velocity of seasonally frozen soil and that of permafrost layer. Large displacement may occur at the boundary of the melted and the frozen layer, and this phenomenon should be considered in a seismic design. In this research, one-dimensional equivalent linear analyses were performed to investigate the effects of the seasonally frozen layer on ground amplification characteristics. Soil profiles of Yakutsk and Chara in Eastern Siberia were selected from geotechnical reports. 20 recorded ground motions were used to evaluate the effect of input motions. As the thickness of seasonally frozen layer and the difference in the shear wave velocity increases, the amplification is shown to increase. Peat, very soft organic soil widely distributed throughout Eastern Siberia, is shown to cause significant ground motion amplification. It is therefore recommended to account for its influence on propagated motion.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1438-1443
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• 2009

The effects of adding additives such as gum, emulsifier, and enzyme both individually and as mixtures to frozen rice bread dough on baking quality were examined. Rice flours containing 17% vital gluten, and gum/emulsifier/enzyme blends were mixed and stored in a freezer at $-20^{\circ}C$ for 4 weeks. The rice doughs were removed from the freezer, thawed, and then followed the rice baking procedure. The dough freezing and frozen storage resulted in decreased volume of rice bread. The addition of guar gum/sodium stearoyl lactylate (SSL)/fungal $\alpha$-amylase blend improved volume of the rice bread obtained from rice dough during frozen storage. An increase in firmness of crumb was observed in rice breads during 3 days of storage at $25^{\circ}C$. Compared to the control dough without additives, addition of guar gum/ SSL blend or guar gum/ SSL/ fungal $\alpha$-amylase blend into frozen dough significantly reduced the crumb firmness of rice bread, indicating a significant antistaling effect.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.771-777
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• 2017

This study investigated the rheological properties of Calrose rice flour dispersions as well as the effects of different thawing methods (steamer, smart oven, and microwave oven) on quality characteristics of frozen turmeric rice. Apparent viscosity, consistency index, and yield stress significantly increased at higher rice flour concentrations. Magnitudes of storage modulus and loss modulus significantly increased with elevation of rice flour concentration. Frozen turmeric rice thawed using a steamer had the highest moisture content and largest size (length, width, and thickness) among all thawing methods. The L values of turmeric rice after thawing using a steamer was significantly higher than those of other thawing methods. The a value of turmeric rice after thawing using a steamer was significantly lower than those of other thawing methods. Textural properties (hardness, adhesiveness, springiness, cohesiveness, brittleness, and chewiness) of frozen turmeric rice after thawing using a steamer were significantly lower than those of other thawing methods. Therefore, it can be concluded that frozen turmeric rice after thawing using a steamer might be desirable for improvement of texture.

• Korean Journal of Animal Reproduction
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• v.15 no.2
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• pp.133-139
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• 1991

This stduy was carried out in order to investigate the effects of concentration and equilibration time of cryoprotective agents on survival rate of slow and ultrarapidly frozen in vitro fertilized bovine embryos. In vitro fertilized bovine embryos, following dehydration by cryoprotective agents and sucrose, were slowly freezed(from 2$0^{\circ}C$ to -7$^{\circ}C$/-1$^{\circ}C$/min., from -7$^{\circ}C$ -35$^{\circ}C$/-0.2$^{\circ}C$/min. from -35$^{\circ}C$ to -38$^{\circ}C$/-0.3$^{\circ}C$/min.) by cell freezer and directly plunged into liquid nitrogen and thawed in 38$^{\circ}C$ water. Survival rate was defined by development rate to the morula and blastocyst stage after in vitro cultured and FDA test. The results are summarized as follows : 1. The survival rates of in vitro fertilized bovine embryos after slow frozen-thawing in the freezing medium of 0.25M sucrose added 2.5M glycerol, 3.0M DMSO, 2.0M propanediol and 2.5M glycerol＋2.0M propanediol were 84.3%, 85.9%, 77.8%, 74.3%, respectively. 2. The survival rates of in vitro fertilized bovine embryos after slow frozen-thawing in the freezing of 0.50M sucrose added 2.5M glycerol, 3.0M DMSO, 2.0M propanediol and 2.5M glycerol＋2.0M propanediol were 83.8%, 85.1%, 71.4%, 74.6%, respectively. 3. The survival rates of in vitro fertilized bovine embryos after ultrarapid frozen-thawing in the freezing of 0.25M sucrose added 2.5M glycerol, 3.0M DMSO, 2.0M propanediol and 2.5M glycerol＋3.0M propanediol were 69.3%, 70.8%, 63.2%, 67.1%, respectively. 4. The survival rates of in vitro fertilized bovine embryos after ultrarapid frozen-thawing in the freezing of 0.25M sucrose added 2.5M glycerol, 3.0M DMSO, 2.0M propanediol and 2.5M glycerol＋2.0M propanediol were 69.4%, 70.1%, 62.3%, 63.5%, respectively. 5. The survival rates of in vitro fertilized bovine embryos after slow and ultrarapid fromthawing in the freezing medium of sucrose added cryoprotective agents were not significant difference between 5min. and 10min. of equilibration time.

• Journal of Embryo Transfer
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• v.17 no.3
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• pp.179-185
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• 2002

This study was performed to investigate the effect of different cryoprotectants and superoxide dismutase(SOD) on viability of frozen-thawed oocytes by vitrification method in the pig. The proportions of oocytes matured to metaphase-I stage were higher in medium with ethylene glycol and DMSO(19.9%) than in medium with glycerol and DMSO(6.5%). When the oocytes were exposed in medium containing ethylene glycol, oocyte matured to prophase-I were not observed. On the other hand. significant differences were not observed between in medium with and without SOD( 1 unit/$m\ell$) during IVM of vitrified and thawed immature oocytes. However, the maturation rate from metaphase-I to metaphase-II were higher in medium with that than without SOD. The penetration rates after IVF of oocytes frozen-thawed were also higher in medium with that than without SOD. These results indicate that frozen-thawed oocytes treated with ethylene glycol and DMSO was more protective against freezing effect and that addition of 1 unit/$m\ell$ SOD in medium fur prevent of lipid peroxidation may play a positive role in improving of viability of frozen-thawed oocytes.

• Journal of Embryo Transfer
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• v.11 no.3
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• pp.271-281
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• 1996

The effect of superovulation (PMSG, FSH) on the ovarian response of matured cows were tested. The survival rates of bovine embryos and ovarian oocytes frozen by slow, rapid freezing and vitrification were investigated. A total of 15 heads of cow were devided into 3 groups by injection dose of GTH (PSMG, FSH). Each group was superrovulated with injections of 2, 500, 3, OOOJU PSMG and 40mg FSH followed by injection of 30mg PGF2a. Embryos were non-surgically recovered from superovulated cows 6~7days after estrus. The recovered embryos were frozen in 10% glycerol + 10% sucrose by slow and rapid freezing. Ovarian oncytes were frozen in 20% g]ycerol+l0% ethylene glycerol + 30% Ficol + 10% sucrose by vitrification and the survival of frozen embryos and ovarian oncytes were judged by FDA-test. The results are summarized as follows; 1. Estrus after the injection of 2500, 3000 I.U. PMSG and 4Omg FSH were 32.8, 35.0 and 43.4 and the duration of estrus were 18.6, 18.8 and 22.4 hours respectively. 2. The average sizes of the left ovaries were 5.4cm (2, 500 IU PMSG), 5.1cm (3, OOOIU PMSG) and 6.4cm (FSH), and the right were 6.2cm (2, 5001U PMSG), 5.7cm (3, OOOIU PMSG) and 7.&m (FSH) respectively. There were significant differences in the right overies among treatments (P<0.05). 3. The average number of ovarian follicles in the left ovaries were 4.8 (2, 500 IU PMSG), 5.2(3, 000 IU PMSG) and 7.8 (FSH) respectively. There were significant difference in the right ovaries among treatments (P<0.05). 4. In the average numbers of ovulation points in the left ovaries were 3.0 (2, 5001U PMSG), 3.2 (3, OOOIU PMSG) and 4.4 (FSH) respectively, and the right were 7.2 (2, 5001U PMSG), 7.8(3, 000IU PMSG) and 11.4 (FSH). There were significant differences in the right ovaries among treatments (P<0.05). 5. The numbers of the recovered embryos were 20 (2, 5001U PMSG), 19 (3, 000 IU PMSG) and 21 (FSH) respectively, and oncytes and degenerted oncytes were 6.5 and 11.0 Estrus periods of post parturation were 52.4days (2, 5001U PMSG), 69.8days (3, OOOIU PMSG) and 62.4days (FSH) respectively. 6. The FDA score of cow morulae frozen by slow freezing, sernirapid frezing and vitrified freezing was higher in slow (3.1) and vitrified freezing (3.0) than that in semirapid freezing (1.28). The FDA-scores of cow, pig and rabbit ovarian oocytes frozen in 20% glycerol + 10% ethylene glycol + 30% Ficoll + 10% sucrose by vitrification were higher in cows (3.3) than both in pigs (2.6) and rabbits (2.3).

• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.499-503
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• 2018

Transglutaminase (TGase), which forms linkages among proteins, has been used to improve food quality. In the current study, quality characteristics such as color values, texture profile parameters, and sensory profiles of the frozen surichwi (Synurus deltoids) rice cake made using transglutaminase (TGase) treated-rice flour were investigated, with a view to producing high-value rice products. The results indicate that Hunter color values (L and b) and TPA parameter values (hardness, gumminess and chewiness) of frozen surichwi rice cake made with TGase-treated rice flour were significantly changed, and that these properties may be applied to improve the sensory qualities of final products. Also, the sensory acceptability scores related to color, appearance, taste and texture, as well as overall acceptability of the TGase-treated frozen surichwi rice cake, were found to be significantly higher compared to controls. In conclusion, the results clearly indicate that TGase-treated rice flour carries the potential to improve the overall quality of frozen rice cake, and that surichwi is an effective ingredient for sensory profiles.

• Journal of Biosystems Engineering
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• v.41 no.2
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• pp.108-115
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• 2016

Purpose: Radio frequency (RF) heating is a promising thawing method, but it frequently causes undesirable problems such as non-uniform heating. This can occur because of the food shape, component distribution, and initial temperature differences between food parts. In this study, RF heating was applied to the thawing of cylindrically shaped pork sirloin by changing the shape of electrodes and the surrounding temperature. Methods: Curved electrodes were utilized to increase the thawing uniformity of cylindrically shaped frozen meat. Pork sirloin in the shape of a half-circle column was frozen in a deep freezer at $-70^{\circ}C$ and then thawed by RF heating with flat and curved electrodes. In order to prevent fast defrosting of the food surface by heat transfer from air to the food, the temperature of the thawing chamber was varied by -5, -10, and $-20^{\circ}C$. The temperature values of the frozen pork sirloin during RF thawing were measured using fiber-optic thermo sensors. Results: After multiple applications of curved electrodes resembling the food shape, and a cooled chamber at $-20^{\circ}C$ the half-cylindrically shaped meat was thawed without surface burning, and the temperature values of each point were similarly increased. However, with the parallel electrode, the frozen meat was partially burned by RF heating and the temperature values of center were overheated. The uniform heating rate and heat transfer prevention from air to the food were crucial factors for RF thawing. In this study, these crucial factors were accomplished by using a curved electrode and lowering the chamber temperature. Conclusions: The curved shape of the electrode and the equipotential surface calculated from the modeling of the parallel capacitor showed the effect of uniform heating of cylindrically shaped frozen food. Moreover, the low chamber temperature was effective on the prevention of the surface burning during RF thawing.