• Food Science and Biotechnology
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• 제15권2호
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• pp.196-201
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• 2006

Freeze concentration of milk was carried out thorough the controlled recrystallization of ice in a multi-stage freeze concentrator. Artificial temperature control was used to induce ice recrystallization via a heat and cold shock process. In each stage of freeze concentration, the recrystallization time was fixed at 1, 2, 4, and 8 hr to compare the solute concentrate, yield, Brix, ice crystal size, and freezing point at each experimental condition. Higher concentrations of milk solids were seen with increased durations of recrystallization time, and a maximum total solids in the final product of 32.7% was obtained with a ripening time of 8 hr in a second stage process. Milk solid yield decreased according to the solute concentration and recrystallization time. The results of Brix and ice crystal size showed a positive correlation with recrystallizaiton time. These results suggest the possibility of freeze concentration being of practical use in the dairy industry.

• 대한조선학회논문집
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• 제49권1호
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• pp.45-51
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• 2012

Sea ice properties have been considered a key indicator in the structural design criteria of icebreaking vessels and arctic offshore platforms to estimate design ice load and resistance for their safety management in Arctic Ocean. A measurement study of sea ice properties was conducted during July to August of 2011 with the Korean icebreaking research vessel "Araon" around Chukchi Borderland. The sea ice concentration appears to be rapidly decreasing during this cruise. Ice condition seems to be thick second-year ice and multi-year ice and then, a lot of melt ponds were observed in the surface of ice floe. Calculated flexural strength of sea ice was about 250~550kPa, ice thickness was roughly 1.3~3.0m. In this research we performed field experiment to measure ice temperature along the depth, thickness, density, salinity, brine volume ratio and crystal structure. Apparent conductivities derived with the electromagnetic induction instrument were compared to drill hole measurement results and accuracy of sea ice thickness estimation formula was discussed.

• 한국축산식품학회지
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• 제32권5호
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• pp.627-634
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• 2012

This study was carried out to investigate the physical and thermal properties of ${\kappa}$-carrageenan (${\kappa}$-car) gel added whey protein isolate (WPI) as a cryoprotectant. The concentration of ${\kappa}$-carrageenan was fixed at 0.2 wt%. The mean ice crystal size of the WPI/${\kappa}$-car was decreased according to increasing whey protein isolate concentration. The temperature of gel-sol (Tg-s) and sol-gel (Ts-g) transition of WPI/${\kappa}$-car maxtrix was represented in the order of 3.0, 0.2, 5.0 and 1.0 wt%. In addition, the transition temperature of gel-sol of WPI in sucrose solution were showed in order of 1.0, 5.0, 0.2 and 3.0 wt% depending on whey protein isolate concentration. The shape of ice crystal was divided largely into two types, round and rectangular form. 1.0 wt% WPI/${\kappa}$-car matrix at pH 7 and 9 showed minute and rectangular formation of ice crystals and whey protein isolate in sucrose solution at a concentration of 1.0 wt% WPI/${\kappa}$-car matrix at pH 3 and 5 showed relatively large size and round ice crystals. The ice recrystallization characteristics and cryprotective effect of ${\kappa}$-carrageenan changed through the addition of different concentrations of whey protein isolate. It seems that the conformational changes induced interactions between whey protein isolate and ${\kappa}$-carrageenan affected ice recrystallization.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2005년도 정기총회 및 제35차 춘계 학술 발표대회
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• pp.290-296
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• 2005

This study was carried out to develop the efficient freeze concentration process of milk through controlling the recrystallisation phenomena of ice. Freeze-concentration was progressed with multi-stage freeze concentrator and there was artificial temperature control to induce recrystallisation phenomena. In each stage of freeze concentration process, the regular recrystallisation time was fixed as 1, 2, 4 and 8 hr to compare the solute increment, yield, brix and ice-crystal size among experimental conditions. Higher concentration as total solids was observed due to the elapse of recrystallisation time, and the maximum total solids in final products: 32.67% was obtained at the ripening time of 8 hr in two-stage process. This result was excessively high concentration comparing to the existing researches and presented the possibilities of milk freeze concentration in the dairy industry, The results of brix and ice-crystal size showed the direct correlation with the recrystallisation time that meant the increased processing time showed the increment of brix and ice-crystal size. Obtained results were numerically modelled to predict the progress of concentration in the industrial process and all of them had fairly high R2 of determination. Therefore, we regarded that these numerical models could be utilized for the development of efficient technology in industrial freeze concentration process.

• 설비공학논문집
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• 제13권12호
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• pp.1175-1183
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• 2001

Recently, a great attention has been paid to the ice thermal storage system for the purpose of energy saving and reduction in peak electrical demand. In the present study, it has been investigated the freezing behavior of several kinds of water solutions with nonionic surfactant. In order to prevent ice blockage in a cooled pipe, the amount and wall adhesion behavior of ice of the test fluids were observed experimentally under different concentration of water solution with surfactant, temperature of cooled wall, and the shear velocity of test fluids. The results showed that the size of ice crystal became smaller at higher shear velocity at wall. And the lowest limit of wall adhesion of ice in water solution with surfactant was found at 230 W/$m^2$ of heat flux.

• 대한화학회지
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• 제62권2호
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• pp.106-112
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• 2018

Ice-binding proteins have an affinity for ice. They create a gap between the melting and freezing points by inhibiting the growth of ice, known as thermal hysteresis (TH). Interestingly, moderately active LeIBP and hyperactive FfIBP are almost identical in primary and tertiary structures, but differ in TH activity. The TH of FfIBP is tenfold higher than that of LeIBP, due to a subtle difference in their ice-binding motifs. To further evaluate the difference in TH, the interactions were investigated by ice-etching and molecular docking. Ice-etching showed that FfIBP binds to the primary and secondary prism, pyramidal, and basal planes; previously, LeIBP was found to bind to the basal and primary prism planes. Docking analysis using shape complementarity (Sc) showed that the hyperactive FfIBP had higher Sc values for all four ice planes than LeIBP, which is comparable with TH. Docking can be used to describe the hyperactivity of IBPs.

• 대한조선학회논문집
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• 제52권2호
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• pp.104-109
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• 2015

The Korea Research Institute of Ships & Ocean Engineering (KRISO) has an ice tank to make a test environment similar to the real ice in the polar sea in order to carry out model tests. One of the most important task of the ice tank is to generate the model ice to have similar material properties as sea ice. The primary properties of sea ice which influence the ice performance of ice breakers and ice-strengthened vessels traveling in the polar sea are ice thickness, flexural strength, density, modulus of elasticity and crystal structure etc. Among them, since the density of model ice influences the buoyance resistance of ice for the ship model, the accurate measurement of ice density should be used to obtain the accurate analysis results from the model test. In this paper, some existing methods to measure the density of model ice are reviewed and a new one is proposed to measure it accurately and easily as possible. In this study, the measuring system including an UTM and several measuring devices was established to obtain the model ice density. Polyethylene and ice specimens are used for a series of repeatable measurement tests. From the results, it was recognized that both of the displacement method and the weight/weight methods gave the stable and favorable tendency.

• 한국진공학회:학술대회논문집
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• 한국진공학회 2012년도 제42회 동계 정기 학술대회 초록집
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• pp.279-279
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• 2012

In order to estimate the average migration lengths of $H_3O^+$ ions in amorphous ice, we conducted experiments of reactive ion scattering (RIS), low energy sputtering (LES), and reflection absorption IR spectroscopy (RAIRS) with an ultra-high vacuum (UHV) chamber. Dopped water-ice films were grown on the clean surface of Ru single crystal and analyzed with RIS, LES and RAIRS methods. The population changes of probe molecules, which were buried at a controlled distance from the surface, were monitored by those methods so that we can mesure the migration efficiencies. From the measured efficiencies, we evaluated the average migration lengths. This result is expected to give the information about the dynamics of proton in water-ice film.

• 한국식품영양과학회지
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• 제14권4호
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• pp.359-364
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• 1985

본(本) 연구(硏究)에서는 3종(種)의 잎담배 추출액(抽出液)을 시료(試料)로 하여 동결농축(凍結濃縮)에 관(關)한 기초적(基礎的) 실험(實驗)과 검토(檢討)를 행(行)하였으며, 자작(自作)한 과냉각액(過冷却液) 공급형(供給形) 연속(連續) 교반조(攪拌槽)을 써서 빙결정(氷結晶) 성장속도(成長速度)와 과냉각도(過冷却度) 및 빙결정(氷結晶)의 입경분포(粒徑分布)를 측정(測定)한 결과(結果) 다음과 같은 결론(結論)을 얻었다. 1. 공급(供給) 과냉각액(過冷却液)의 과냉각도(過冷却度) $0.2{\sim}0.6^{\circ}C$에서 빙결정(氷結晶)의 평균입경(平均粒徑)은 $0.04{\sim}0.1cm$였다. 2. 순수(純水) 및 시료용액(試料溶液)에서 생성(生成)된 빙결정(氷結晶)의 α축방향성장속도(軸方向成長速度) v는 과냉각도(過冷却度) $0.1^{\circ}C$ 이하에서 과냉각도(過冷却度)에 비례했다. 즉, v=0.058 ${\Delta}t_b$였다. 또한 농도(濃度) 20%까지의 비례상수는 농도(濃度)에 의존(依存)하지 않았다. 3. 빙결정(氷結晶) 성장속도(成長速度)는 입경(粒徑)에 의존(依存)하지 않았다. 4. 빙결정(氷結晶)의 성장속도(成長速度)는 확산(擴散)과 전열(傳熱)의 율속과정(律速過程)뿐만 아니라 결정화(結晶化) 과정(過程)도 고려하지 않으면 안된다. 5. 핵발생속도(核發生速度)는 Huige et al의 결과(結果)에 비해 현저하게 작았다. 그 원인은 조내(槽內)의 빙결정농도(氷結晶濃度)와 교반속도(攪拌速度)가 Huige et al의 실험(實驗)에 비해 매우 작았기 때문이다.

• 한국식품영양과학회지
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• 제21권2호
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• pp.213-218
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• 1992

식품의 동결중에 생성되는 빙결정의 크기에 미치는 동결조건의 영향을 조사하고 그 관계를 정량적으로 평가함과 아울러 동결조건과 빙결정 분산구조와의 관계를 이론해석에 의해 조사한 결과, 1. 동결이동속도 u는 생성빙결정의 평균경 d$_{p}$와 u .d$_{p}$/D~constant의 관계에 있음을 간단한 차원해석에 의해 예측이 가능하였다. 2. 2% 한천 겔, 5%한천 겔, 20% 젤라틴 겔, 돈육의 순서로 동결점에 도달하는 시간이 빨라지며 동결시간 및 최대빙결품 생성대의 통과시간은 냉매온도와 선형적인 관계를 나타내었다. 3. 대두 단백질 겔중에 생성되는 빙결정의 평균경 d$_{p}$와 동결계면 이동속도 u 는 반비례 관계를 나타내었으며, 이로부터 구해진 u .d$_{p}$의 값은 3.4$\times$$10^{-6}$ $\textrm{cm}^2$/sec로 예측 이론식이 유효한 것으로 사료되었다. 4. 동결보존중의 대두 단백질 겔 내부에 생성된 빙결정의 성장에 미치는 보존온도의 영향을 조사한 결과, 양자가 빙결정의 성장에 미치는 영향은 거의 없는 것으로 나타났다. 5. 동결조건과 동결계면구조와의 사이에 Moving velocity of freezing front= (Mass transfer rate of water at freezing front)$\times$ (Surface area of freezing front) 의 관계를 나타내었다.