• 한국가축번식학회지
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• 제8권2호
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• pp.79-86
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• 1984

This cepseiment was carried out to cerify the effect of thawing methods and preservative temperature on the sperm motility and fertility after thawing semen with plastic straws in fresh and warm water. Sperm motility in vitro stored at room temperature after thawing were conducted by the various storage hours. A field trial after thawing semen with warmed water in straws from Cheju native cows involving 4 technicians and 800 cows first (or second) services gave the following results. The thawing methods of warmed water for one minute in semen motility were considerably higher than that in iced water during 12 hours after thawing semen, however, the sperm survival index of ice-water shwed a better results according as the time passed away, but not significant differences. Preservative temperaure at 5$^{\circ}C$ (iced water) after thawing gave significantly better results than that of thawed at 3$0^{\circ}C$ (warmed water). The N R rate to 175 inseminations with semen thawed at 15-2$0^{\circ}C$ (fresh water) was 82.8%, 80.9% for 610 inseminations thawed in warm water. Conception rate ofthe semen thawed in warm water for 10-60 secs gave no significant difference among storage hours, because the semen used to be inseminated within one hour almost, but in decreased when semen thawed at the period of one minute over.

• 한국축산식품학회지
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• 제33권6호
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• pp.723-729
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• 2013

In this study, the quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen beef were examined. The loin and round of second grade Hanwoo were sliced into 5-7 cm thickness and packed with aerobic packaging. The packaged beef samples, which were frozen by air blast freezing at $-45^{\circ}C$ and electro-magnetic freezing at $-55^{\circ}C$, were thawed by 4 thawing methods with refrigeration ($4{\pm}1^{\circ}C$), room temperature (RT, $25^{\circ}C$), cold water ($15^{\circ}C$), and microwave (2450 MHz). These samples were thawed to the point, which were core temperature reached $0^{\circ}C$. Analyses were carried out to determine drip and cooking loss, water holding capacity (WHC), moisture contents and sensory evaluation. Frozen beef thawed by microwave indicated a lower drip loss (0.66-2.01%) than the other thawing methods (0.80-2.50%). Cooking loss after electro-magnetic freezing indicated 52.0% by microwave thawing for round compared with 41.8% by refrigeration, 50.1% by RT, and 50.8% by cold water. WHC thawing by microwave with electro-magnetic freezing didn't showed any difference depending on the thawing methods, while moisture contents was higher thawing by microwave with electro-magnetic freezing than refrigeration (71.9%), RT (75.0%), and cold water (74.9%) for round. The texture of sensory evaluation for round thawed by microwave result was the highest than refrigeration (4.7 point), RT (6.4 point) and cold water (6.6 point), while sensory evaluation was no significant difference. Therefore, it was shown that microwave thawing is an appropriate way to reduce the deterioration of meat quality due to freezing.

• 한국식품과학회지
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• 제22권2호
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• pp.168-171
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• 1990

냉동크릴의 가공처리와 식용에 필수과정인 해동시, 각질로부터 육질에로의 불소이동속도 및 육질내 불소농도를 상온해동, 저온해동, 유수해동 및 초단파해동 등의 해동방법으로 측정한 결과는 다음과 같다. 해동방법에 따라 키틴질부위의 불소가 육질로 이동하는 불소이동속도와 불소이동량에 차이를 보였고, 해동시간에 따라 육질내 불소농도는 유의적으로 증가하였으며 해동완료 후 육질의 최종 불소농도는 탈각대조군인 냉동크릴육질의 불소농도보다 2-5배 정도 높은 값을 보였다. 따라서 크릴을 어획한 후에는 즉시 철저한 탈각처리를 통하여 육질로의 불소이동을 최대한 줄여야 하매, 탈각처리를 거치지 않은 생냉동크릴로 운반, 저장, 가증될 경우에는 최적해동방법을 모색하여 해동시의 불소이동을 최소화시켜야 할 것으로 생각되었다.

• 동아시아식생활학회지
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• 제22권2호
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• pp.298-304
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• 2012

본 연구에서는 냉동 돼지고기를 가정에서 일반적으로 이용하는 해동방법인 냉장해동, 냉수해동, 실온해동, 전자레인지해동으로 해동한 후 이들 해동방법이 돼지고기의 품질에 미치는 영향을 살펴보았다. 또한 전자레인지해동을 제외한 각 해동방법에서 해동시간을 2배로 늘려 같은 실험을 실시하였다. 실험 결과, 색도는 일반 해동시간과 시간을 2배로 연장한 냉장해동, 냉수해동, 실온해동 및 전자레인지해동에서 L값이 대조군에 비해 증가하였으며, a값은 모든 해동방법에서 유의적으로 감소하였다. pH는 전자레인지해동과 해동시간을 연장한 경우, 대조군에 비해 유의적으로 증가하였다. 또한 해동감량은 일반 해동시간과 해동시간을 2배로 연장했을 때 모두 다른 해동방법에 비해 실온해동 시 유의적으로 증가하였다. 지방의 산패 정도를 나타내는 TBARS값은 일반 해동시간으로 해동한 경우에는 해동방법에 따라 유의적인 차이를 나타내지는 않았으나, 시간을 2배로 연장한 냉장해동과 실온해동 시에는 대조군보다 유의적으로 증가하였다. 일반 해동시간으로 해동 시에 일반 총균수는 전자레인지해동시 유의적으로 증가하였으며, 해동시간을 2배로 연장한 경우에는 냉수해동과 실온해동 시 대조군에 비하여 유의적으로 증가하였다. 또한 해동시간이 2배로 연장된 경우에 일반세균 수는 각 해당 해동방법으로 일반 해동시간으로 해동했을 때보다 미생물 수가 유의적으로 증가하였다. 전체적으로 볼 때 일반 해동시간으로 해동했을 때 냉장해동과 냉수해동이 다른 해동방법에 비해 돼지고기의 품질 변화를 적게 일으켜 바람직한 해동방법으로 나타났으며, 해동시간이 길어지면 미생물 증식, 산패도 증가, 색 변화 등 품질 저하가 크게 일어나기 때문에, 필요 이상의 시간으로 해동하지 않도록 유의해야 할 것이다. 또한 전자레인지해동은 단시간에 열을 발생하므로 해동이 빠르고 육즙 손실이 적어 육류 해동에 자주 이용되고 있으나, 균일하게 해동되지 않는 문제점이 있기 때문에, 큰 덩어리로 해동하지 않도록 유의해야 할 필요가 있는 것으로 보인다.

• 동력기계공학회지
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• 제10권2호
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• pp.62-67
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• 2006

The maintenance of continuity on food processing has created a need for the rapid reinstatement of many types of frozen fish to an ambient temperature and good condition. A number of thawing methods are in current use have also several disadvantages in thawing time. discoloration mass loss caused by drying, capital and running cost. These damages are, it is claimed, either eliminated or improves by the vacuum system. An experimental study on the thawing for hair tail and Yellow croaker by the vacuum system were carried out. The Yellow croaker thawing time with this vacuum system took out 170 minutes to reach from $-10.3^{\circ}C\;to\;-0.8^{\circ}C$ at 20mmHg abs. and hair tail thawing time 220 minutes to reach from $-12.2^{\circ}C\;to\;0^{\circ}C$ at 20mmHg abs.

• Archives of Plastic Surgery
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• 제42권2호
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• pp.143-149
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• 2015

Background Adipose tissue damage of cryopreserved fat after autologous fat transfer is inevitable in several processes of re-transplantation. This study aims to compare and analyze the survivability of adipocytes after thawing fat cryopreserved at $-20^{\circ}C$ by using thawing methods used in clinics. Methods The survival rates of adipocytes in the following thawing groups were measured: natural thawing at $25^{\circ}C$ for 15 minutes; natural thawing at $25^{\circ}C$ for 5 minutes, followed by rapid thawing at $37^{\circ}C$ in a water bath for 5 minutes; and rapid thawing at $37^{\circ}C$ for 10 minutes in a water bath. The survival rates of adipocytes were assessed by measuring the volume of the fat layer in the top layers separated after centrifugation, counting the number of live adipocytes after staining with trypan blue, and measuring the activity of mitochondria in the adipocytes. Results In the group with rapid thawing for 10 minutes in a water bath, it was observed that the cell count of live adipocytes and the activity of the adipocyte mitochondria were significantly higher than in the other two groups (P<0.05). The volume of the fat layer separated by centrifugation was also measured to be higher, which was, however, not statistically significant. Conclusions It was shown that the survival rate of adipocytes was higher when the frozen fat tissue was thawed rapidly at $37^{\circ}C$. It can thus be concluded that if fats thawed with this method are re-transplanted, the survival rate of cryopreserved fats in transplantation will be improved, and thus, the effect of autologous fat transfer will increase.

• Journal of Advanced Marine Engineering and Technology
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• 제27권2호
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• pp.280-288
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• 2003

We need refrigeration system which can maintain the freshness of agricultural products, because of being distance from a tiller to a consumer. Vacuum Pre-cooling system has an advantage in quality maintenance through vapid cooling down by using latent heat of evaporation of stored products. A number or thawing methods in current use have also several disadvantages in thawing time. discoloration mass loss caused by drying, capital costs and running cost. These damages are, it is claimed, either eliminated or improved by the vacuum thawing system. An experimental study on the pre-cooling for the bean sprouts and cabbage, and thawing for hairtail and croaker by the low temperature vacuum system were carried out. The cabbage cooling time with this Pre-cooling vacuum system took about 60 minutes to reach from $23.2^{circ}C to 4.5^{\circ}C$ at 5 mmHg abs. ($6.66\times10^{-4}$ MPa). The croaker thawing time with this low temperature vacuum thawing system took about 170 minutes to reach from $-10.3^{circ}C to -0.8^{\circ}C$ at 20 mmHg abs ($2.67\tiems10^{-3}$MPa). The vacuum Pre-cooling and thawing system have merits compared with present systems in their short intervals to cool down and to thaw without any quality losses.

• 대한가정학회지
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• 제35권2호
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• pp.147-157
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• 1997

It attempted to determine the effect of various thawing methods, such as pressure cooking, conventional cooking, microwave heating and thawing at room temperature, on the quality of frozen cooked rice using Nongan variety of rice. These effects were analysed at three different periods-after 10 days, 30 days and 90 days. It conducted a physico-chemical analysis(moisture content, dehydration rates, color value and texture) and sensory evaluation o the frozen-thawed cooked rice. The study showed that there were no significant differences on the frozen-thawed cooked rice. The study showed that there were no significant differences on the quality characteristics of frozen-thawed cooked rice during the storage of 90 days. However, the thawing method of pressure cooking caused high moisture content and decrease in hardness on the cooked rice, the desirability for the rice didn't diminish compared with the cooked rice just after cooking. the quality characteristics of the cooked rice after frozen-thawing by conventional cooking and microwave heating were similar with that of the cooked rice just after cooking. thawing at room temperature caused a significant decrease in quality characteristics.

• 한국축산식품학회지
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• 제27권4호
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• pp.416-423
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• 2007

본 실험은 전압의 증가에 따른 염수 침지식 및 전극 접촉식 ohmic 해동 처리가 돈육의 이화학적 특성에 미치는 효과를 규명하고자 실시되었다. 염수 침지식 ohmic 해동방법은 전압에 의한 염수의 온도 상승에 의하여 시료가 해동 됨으로써 시료 표면의 과열 현상이 효과적으로 억제되었고, 해동 후 높은 보수력 및 전단력의 저하가 관찰되었지만, 육색이 다소 저하되는 단점을 나타내었다. 반면 전극 접촉식 ohmic 해동 방법은 해동 과정 중 얼음의 상전이 구간을 빠르게 통과함으로써 빠른 해동이 가능하였고, 해동 후 식육의 품질 저하가 최소화되었지만, 시료의 크기 및 전압의 증가에 따른 심한 표면 과열 현상이 발생할 수 있는 단점을 보였다. 따라서 염수 침지식 해동은 보다 높은 전압을 이용하여 식육을 빠르게 해동하고, 전극 접촉식 해동은 낮은 전압을 이용하여 표면 과열을 억제하면 보다 효과적인 해동이 가능할 것으로 사료되었다.

• 한국축산식품학회지
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• 제34권6호
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• pp.777-783
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• 2014

This study investigated the effect of various freezing and thawing techniques on the quality of beef. Meat samples were frozen using natural convection freezing (NF), individual quick freezing (IQF), or cryogenic freezing (CF) techniques, followed by natural convection thawing (NCT) or running water thawing (RT). The meat was frozen until the core temperature reached $-12^{\circ}C$ and then stored at $-24^{\circ}C$, followed by thawing until the temperature reached $5^{\circ}C$. Quality parameters, such as the pH, water binding properties, CIE color, shear force, and microstructure of the beef were elucidated. Although the freezing and thawing combinations did not cause remarkable changes in the quality parameters, rapid freezing, in the order of CF, IQF, and NF, was found to minimize the quality deterioration. In the case of thawing methods, NCT was better than RT and the meat quality was influence on the thawing temperature rather than the thawing rate. Although the microstructure of the frozen beef exhibited an excessive loss of integrity after the freezing and thawing, it did not cause any remarkable change in the beef quality. Taken together, these results demonstrate that CF and NCT form the best combination for beef processing; however, IQF and NCT may have practical applications in the frozen food industry.