• Food Science of Animal Resources
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• v.22 no.4
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• pp.316-321
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• 2002

Fresh ground pork was irradiated with the electron beam, and the microbiological and oxidative stability of ground pork was examined during refrigerated and frozen storage. During both storage, with the increase in the irradiation dose from 0 to 3.0 kGy, the inhibition effect of the growth of the total aerobic bacteria and the mesophiles also increased. Psychrotrophic bacteria were not detected at all in the whole experiment. On the other hand, electron beam irradiation promoted the oxidative rancidity of ground pork during refrigerated and frozen storage. The catalytic effect of oxidation was more pronounced with the electron beam dose of 3.0 than that of 1.5 kGy. As a result, the control of lipid oxidation must be achieved to fully utilize the sterilization effect of electron beam in the ground pork.

• Clinical and Experimental Reproductive Medicine
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• v.29 no.4
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• pp.229-236
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• 2002

Objective : The purpose of this study was to evaluate the effect of Cytochalasin B (CCB) on the cytoskeletal stability of mouse oocyte frozen by vitrification. Methods : Mouse oocytes retrieved from cycle stimulated by PMSG and hCG were treated by CCB and then vitrified in EFS-30. These oocytes were placed onto an EM grid and submerged immediately in liquid nitrogen. Thawing of the oocytes was carried out at room temperature for 5 seconds, then the EM grid was placed into 0.75 M, 0.5 M and 0.25 M sucrose at $37^{circ}C$ for 3 minutes, each. These oocytes were fixed in 4% formaldehyde for an hour and then washed in PPB for 15 minutes 3 times, then incubated in PPB containing anti-tubulin monoclonal antibody at $4^{circ}C$ overnight. And then, the oocytes were incubated with FITC-conjugated anti-mouse IgG and propidium iodide (PI) for 45 minutes. Pattern of microtubules and microfilaments of oocytes were evaluated with a confocal microscope. Results: The rate of oocytes containing normal microtubules and microfilaments was significantly decreased after vitrification. The rate of oocyte containing normal microtubules in CCB treated group was higher than those in non-treated group (53.7% vs. 48.9%), but the difference was not significant. The rate of oocyte containing normal microfilaments in CCB treated group was significantly higher than those in non-treated group (64.5% vs. 38.3%, p<0.05). Conclusion: Microfilaments stability could be improved by CCB treatment prior to vitrification. It is suggested that CCB treatment prior to vitrification improve stability of cytoskeleton and then increase success rate in IVF-ET program using vitrification and thawing oocyte.

• Journal of the Korean Geotechnical Society
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• v.24 no.4
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• pp.57-66
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• 2008

In this study, the blast-induced vibration effects on the structural stability of the adjacent tunnel and the stability were estimated with respect to the allowable peak particle velocity (PPV). The blasting distance from the tunnel satisfying the allowable PPV was estimated based on the analytical solutions, United States Bureau of Mines (USBM) suggestions, and the equations used in the subway in Seoul. The allowable blasting distance was estimated by using finite difference analysis (FDA) and the behavior of the concrete lining and rock bolts was examined and the stability of those was estimated during the blast. Research results show that the blast-induced vibration effects on the structural stability are negligible for the concrete lining but relatively large for the rock bolts.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.722-729
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• 1997

The study was undertaken to extend the shelf life of filleted and salted fishes such as mackerel and jacopever. These filleted and salted fishes were dehydrated by dewatering sheet containing sodium polyacrylate resin at $5{\pm}1^{\circ}C$, wrapped with low density polyethylene film, and then stored at $-18{\pm}2^{\circ}C$. During the frozen storage, the change of brown pigment formation, peroxide value, carbonyl value, drip formation content in the cold-osmotic dehydrated fishes after salt dipping were much lower than those of non-dehydrated ones. Moreover, the proteins and Ca-ATPase in the cold-osmotic dehydrated fishes after salt dipping were more stable than those of non-dehydrated ones during frozen storage. It was supposed that the cold-osmotic dehydration pretreatment processing for filleted and salted fishes was useful in improvement of the frozen storage stability.

• Journal of the Korean Society of Food Culture
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• v.18 no.2
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• pp.105-110
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• 2003

This study was conducted to investigate the effect of freezing methods, slow freezing at $-20^{\circ}C$ and rapid freezing at $-70^{\circ}C$, on physical properties of Chinese cabbage in frozen Kimchi during storage at $-20^{\circ}C$. Elasticity of midrib of Chinese cabbage in frozen Kimchi was decreased until 15 days and did not changed thereafter during storage at $-20^{\circ}C$. Hardness of that was not changed during storage. Those results of elasticity and hardness of slow frozen sample are similar to rapid frozen sample. By the morphological observation through transmission electron microscope, more of cellular structure of Chinese cabbage in slow frozen was destructed than that of rapid frozen sample. Drip loss was more in slow frozen sample than that in rapid one.

• Journal of Institute of Control, Robotics and Systems
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• v.11 no.4
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• pp.284-289
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• 2005

It is known that, if an equilibrium of a nonlinear system has a stability property when an external input is frozen, then the property is maintained under the input being slowly varying. In this paper, we show that the same stability property is preserved not only under slowly varying input but also under slowly-varying-average input (which is not actually slowly varying but its ‘average’ is slowly varying) The input is assumed to be periodic and to vary sufficiently fast. We prove the claim by the average theory and some previous results on the slowly varying inputs.

• Food Science and Preservation
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• v.4 no.2
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• pp.189-196
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• 1997

Blanching conditions for immatured soybeans were optimized by analyzing the effects of various time/temperature blanch treatment on the activities of peroxidase and lipoxygenase, the stability of vitamin C and color, and moisture content in immatured soybeans for the purpose of minimizing quality deterioration during frozen storage. Blanching at 96$^{\circ}C$ for 70 sec led to maximum inactivation of lipoxygenase in the immatured soybeans, while my blanching conditions tested in this study were not enough to inactivate peroxidase. Blanching at 82$^{\circ}C$ for 60 sec resulted in the highest amount of vitamin C remaining in the immatured soybeans after blanching. Hunter -a/b ratios of immatured soybeans blanched at 82$^{\circ}C$ for 60 sec and hue values (ΔE) of the immatured soybeans blanched at 76$^{\circ}C$ for 60 sec showed the closest values to those of fresh products. The changes in moisture content of immatures soybeans was not so significant after blanching. In conclusion, it was suggested that immatured soybeans be blanched at 96$^{\circ}C$ for 70 sec to minimize lipoxygenase activity and resulting quality deterioration, while blanching at 82$^{\circ}C$ for 60 sec was recommended to stabilize vitamin C and color.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.861-868
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• 2021

To confirm the influence of modified starch on frozen storage stability, the microstructure and sensory characteristics of fish cakes, called Eomuk in Korea, by using seven varieties of starch, including native starch (NS), physically treated corn starch (MS) and modified starch [treatment with acetate (SA-1, SA-2 and SA-3), hydroxypropyl (HS), and acetylated distarch adipate (ADA)] were evaluated. Scanning electron microscopy (SEM) photographs showed fish cakes with NS had a finer and denser network structure than those made with modified starches. During frozen storage, fish cakes with HS and ADA exhibited a stable structure, as evaluated by porosity and rough surface. The results of the sensory evaluation showed that modified starch, including HS, SA-2 and ADA, increased the taste and firmness of the fish cakes, while NS, MS and the modified starch SA-3 resulted a decrease in the sensory properties during storage. Therefore, HS, SA-2 and ADA are suitable additives to improve the sensory quality of frozen fish cakes.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.53-59
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• 2011

The purpose of this study was to investigate the properties of frozen cookies containing buckwheat flour. Buckwheat flour was added to cake flour bases at concentrations of 3%, 6%, and 9%. Falling numbers, RVA (rapid visco analyzer) increased with the addition of buckwheat flour, whereas initial pasting temperature decreased. The set back value, which is a prediction of retrogradation, did not show any significant difference. The alveographic P values of the treatment were lower than that of the Control. In the farinogram test, water absorption increased upon the addition of buckwheat flour, whereas stability and farinogram quality number decreased. In conclusion, the addition of 6% buckwheat flour is recommended to obtain the optimal volume of frozen cookies.

• Journal of Institute of Control, Robotics and Systems
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• v.5 no.7
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• pp.777-786
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• 1999

This work is concerned with the assignment of the desired eigenstructure for linear time-varying systems such as missiles, rockets, fighters, etc. Despite its well-known limitations, gain scheduling control appeared to be the focus of the research efforts. Scheduling of frozen-time, frozen-state controller for fast time-varying dynamics is known to be mathematically fallacious, and practically hazardous. Therefore, recent research efforts are being directed towards applying time-varying controllers. In this paper, ⅰ) we introduce a differential algebraic eigenvalue theory for linear time-varying systems, and ⅱ) we also propose an eigenstructure assignment scheme for linear time-varying systems via the differential Sylvester equation based upon the newly developed notions. The whole design procedure of the proposed eigenstructure assignment scheme is very systematic, and the scheme could be used to determine the stability of linear time-varying systems easily as well as provides a new horizon of designing controllers for the linear time-varying systems. The presented method is illustrated by a numerical example.