소변검사 전 냉/해동 반복과 해동 과정에 따라 대표적인 임상 화학검사 측정값의 변화를 확인 함으로써 소변검사의 안정성과 품질 개선방안을 모색하고자 하였다. 조사 대상자는 모두 건강한 남성 10명이었으며 이들의 소변 검체를 이용하여 냉/해동 안정성(freeze and thaw stability) 실험을 진행하였다. Micro-albumin과 Amylase의 경우 시간이 경과 됨에 따라 37℃에서 는 통계적 유의성은 없었으나, 42℃와 60℃에서는 시간의 경과에 따른 결과가 통계적으로 유의한 변동 이 있었고, BUN, Creatinine, Uric acid와 Glucose에서는 통계적으로 유의한 변동이 있었다. Long term의 안정성 결과, 7일이 지난 후에는 Glucose의 변이는 증가하였고, 60℃에서는 Amylase가 감 소하는 양상을 보였다. Glucose와 Amylase의 경우 시간의 경과에 따른 결과가 통계적으로 유의한 변동 이 있었다. 신뢰성 있는 검사결과를 얻기 위해서는 소변 시료의 채취, 보관 및 저장 등을 비롯한 요검사 의 정확한 표준화가 필요하며 생체 물질별 안정성 확보를 위한 조건들의 체계적 연구가 필요하다.

Fresh Omija (Schisandra chinensis) has good marketability, but its quality is difficult to maintain during storage and distribution. Freezing and freeze-thawing treatments can be utilized for the quality maintenance and processing of cold press juice. In this study, the color, antioxidant properties, and the major components of soaked liquor from Omija with freeze-thawing treatment were analyzed during the extraction periods. Each of the frozen and freeze-thawed Omija samples was soaked in 35% ethanol, extracted for 15 days, and used for analysis. The frozen and freeze-thawed samples showed a tendency toward better color and higher antioxidant activity and major component levels than the controls, and freeze-thawing was the best. The results of this study showed that freeze-thawing treatment improved the color, antioxidant properties, and level of the major components of Omija soaked liquor, and freeze storage is suitable for making soaked liquor.

This study investigated the effects of 27.12 MHz radio frequency (RF) heating on heat transfer phenomena during the thawing process of frozen food. To determine the velocity of the RF thawing machine, samples were frozen at -80oC and subjected to different power treatments. The phase change times (-5 to 0oC) of frozen radish were 30, 26, 13, and 8 min; those of pork sirloin were 38, 25, 11, and 5 min; those of rump were 23, 17, 11, and 6 min; those of chicken breast were 42, 29, 13, and 9 min; and those of tuna were 25, 23, 10, and 5 min at 50, 100, 200, and 400 W, respectively. The heating limit temperatures of the radish, pork sirloin, rump, chicken breast, and tuna samples were 19.5, 9.2, 21.8, 8.8, and 16.8oC at 50 W; 23.5, 15.5, 27.3, 12.3, and 19oC at 100 W; 42, 26.9, 45.7, 22.1, and 39.4oC at 200 W; and 48.5, 54.7, 63.6, 57.3, and 44.9oC at 400 W. These results suggest that high-power RF improves thawing velocity and heating limit temperatures, and that an improvement on the operation of the RF thawing machine, according to food temperatures, is needed.