• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.143-148
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• 1984

Frozen sardine meat paste for fish sausage was prepared to obtain the basic data on improving the quality of sardine sausage, and its gel formation ability was compared with meat paste from raw sardine. In addition, its quality stability was studied during frozen storage. For the preparation of frozen sardine meat paste, the addition of 4% of sorbitol and 0.3f of polyphosphate to the fish meat appeared effective to keep the processing suitability and storage stability. Also, the gel formation ability of the frozen sardine meat paste was not inferior to that of raw sardine paste.

• International Journal of Control, Automation, and Systems
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• v.6 no.3
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• pp.460-466
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• 2008

This paper deals with the stability analysis of a missile guidance loop employing an integrated proportional navigation guidance law. The missile guidance loop is formulated as a closed-loop control system consisting of a linear time-invariant feed-forward block and a time-varying feedback gain. Based on the circle criterion, we have defined the concept of absolute stability margins and obtained the gain and phase margins for the system assuming 1 st order missile/autopilot dynamics. The correlation between the absolute stability margins and the margins derived from the frozen system analysis is also discussed.

• Journal of Institute of Control, Robotics and Systems
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• v.16 no.2
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• pp.140-144
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• 2010

In the case of a linear time-varying system, it is difficult to apply the conventional stability conditions of RHC (Receding Horizon Control) to real physical systems because of computational complexity comes from time-varying system and backward Riccati equation. Therefore, in this study, a frozen time RHC for a linear discrete time-varying system is proposed. Since the proposed control law is obtained by time-invariant Riccati equation solved by forward iterations at each control time, its stability can be ensured by matrix inequality condition and the stability condition based on horizon for a time-invariant system, and they can be applied to real physical systems effectively in comparison with the conventional RHC.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.260-264
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• 1992

In present paper, we investigated the quality stability of sardine burgers during storage at $-20{\pm}2^{\circ}C$. During frozen storage of sardine burger, the PH were decreased, while volatile basic nitrogen contents were increased. The results of changes in peroxide values, thiobarbituric acid values, fatty acid compositions and color values during frozen storage showed that lipid oxidation and discolorization of antioxidant treated sardine burger and vacuum packed sardine burger could be effectively retarded. The changes in the taste compounds such as free amino acid, nucleotide and their related compounds, total creatinine, betaine and trimethylamine oxide, total amino acids and texture profile analysis of vacuum packed sardine burger were negligible during frozen storage. From the results of sensory evaluation and chemical experiments, the vacuum packed sardine burger could be preserved in good quality during frozen storage of 90 days.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.536-541
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• 1989

In present paper, we investigated the quality stability of frozen seasoned anchovy meat products during storage at $-25\;{\pm}\;2^{\circ}C$. The pH and VBN contents of the products revealed a tendency to increase slightly during frozen storage 150 days. Viable cell counts and histamine contents of products are $0.8-2.6\;{\times}\;10^5/g,\;70.6-76.7 mg/100g$, respectively. In changes of fatty acid composition, percentage of polyenes such as eicosapentaenoic docosahexaenoic acid slightly decreased, while that of saturates and monoenes increased during frozen storage, The results of changes in POV, TBA values, color values, drips and salt extractable nitrogen contents during frozen storage showed that lipid oxidation and freeze denaturation of products could be retarded, and flavor could be enhanced by adding 0.2% sodium erythorbate and 12.8% emulsion curd.

• The Korean Journal of Food And Nutrition
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• v.13 no.5
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• pp.403-410
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• 2000

This study was carried out to understand the effect of addition of potato search on the frozen dough. The characteristics of frozen dough were measured by the farinogram, the extensogram and the amylogram. The results of these measurements show that the dough added with starch has higher stability than the control. The physical and chemical change of the dough were measured in accordance with the period of the frozen storage. The dough added with starch showed smaller physical and chemical change than control, which means that the starch prevents the frozen dough from the deterioration during the frozen storage. It is supposed from this result that the starch protects the activity of yeast and the structure of gluten matrices from frozen damage. It is understood from this study that addition of potato starch into frozen dough improve the stability of the frozen dough.

• Applied Biological Chemistry
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• v.36 no.1
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• pp.58-63
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• 1993

In the present paper, we investigated the quality stability of mackerel based burger during frozen storage. The moisture and crude lipid contents of products were $60.2{\sim}61.5%$ and $14.7{\sim}14.9%$, respectively. The pH showed a tendency of decrease, while volatile basic nitrogen content showed a tendency of increase during frozen storage. The histamine content was $2.60{\sim}2.81\;mg/100g$, and this value increased slowly during frozen storage. The increasing ratio in the peroxide value, carbonyl value, TBA value, fatty acid composition and color value of vacuum packed product and antioxidants added product were lower than those of air packed product. The texture profile analysis parameters such as hardness and toughness showed a tendency of a slight increase in air packed product and showed less increase in vacuum packed product and antioxidants added product. From the results of chemical experiments and sensory evaluation during frozen storage, it is concluded that the vacuum packed mackerel based burger and antioxidants added mackerel based burger were good condition for preserving the quality during frozen storage of 60 days.

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

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.2
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• pp.111-116
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• 1982

For the effective utilization of the fish resources in coastal regions, investigations on processing conditions of frozen-dried product, quality stability of the Product during storage, and utilization as a food material were carried out with the filefish, Navoden modestus. The processing condition was determined with the moisture content and texture of the product. The duality of the product was evaluated on chemical composition, rehydration capacity, TBA value, browning, omission test and sensory score. The conditions for the processing of frozen-dried filefish under the conditions of freezing temperature at $-10^{\circ}C$ and forced air thawing at $56{\pm}2^{\circ}C$ with a velocity of 1 m/sec were as follows : freezing temperature, $-10^{\circ}C$ : freezing time, 10 hours; thawing time, 2 hours ; and repeated number of freezing and thawing, 5 times. The yield, the condition of moisture and protein were $10.2\%,\;23.6\%\;and\;70.6\%$, respectively. The frozen-dried product packed with air and stored at room temperature showed no remarkable changes in TBA value, rehydration capacity, browning during the storage period of 90days. The frozen-dried filefish showed no remarkable differences in the taste, odor and texture, comparing with frozen-dried Alaska pollack on the market.

• Journal of the Korean Geosynthetics Society
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• v.13 no.4
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• pp.45-56
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• 2014

Frozen ground in cold region consists of an upper active layer and lower permafrost which is permanently frozen land. During the summer season, the air temperature is high enough to make the frozen ground melt, which causes the reduction of soil strength and thaw settlement. These phenomena result in structural instability, so it is necessary to apply frozen ground stability techniques. Thermosyphon is a closed natural two-phase convection device to maintain the ground temperature below $0^{\circ}C$ by extracting heat from the ground and discharges it into the atmosphere. Experimental and numerical investigation has been performed to estimate the effect of the refrigerant filling ratio in thermosyphon using R-134a refrigerant and the thermal conductance of the thermosyphon.