• Proceedings of the KSME Conference
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• 2000.11b
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• pp.309-313
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• 2000

An experimental study was conducted to analyze the characteristics of the showcase refrigeration system during frosting and defrosting process. Test showcase was constructed with a cooling capacity of 3RT including 3 evaporators. The dynamic characteristics of the system under frosting and defrosting conditions were investigated. Refrigerant temperature and pressure of the system, dry bulb and wet bulb temperature of air passing through the evaporator, air flow rate and compressor power were measured.

• International Journal of Air-Conditioning and Refrigeration
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• v.13 no.3
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• pp.152-157
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• 2005

This paper reviews the literature on the performance of fin-and-tube heat exchangers under frosting and defrosting conditions. The effects of frosting and defrosting on the following parameters were discussed: frost growth, overall heat transfer coefficient, surface roughness, and surface characteristics on the heat exchanger. Comparisons of the experimental results and empirical correlations that were obtained from open literature were presented. In addition, a review of the defrosting methods was conducted.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.15 no.4
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• pp.329-335
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• 2003

This study is on a experiment which shows to defrost automatically on the optimum time regardless of defrosting method. The result shows that the more defrost layers increase in fin tubes of evaporation, the less the section of the circulating air reduce. Thickness of the frost formation increases, so a pressure difference of ventilation increase, as a result automatic defrosting system sets the time COP drops suddenly up optimum time. Automatical defrosting system can find out the initial related current of evaporator fan motor and the value of load current in the optimum time. And it sets defrosting time, evaporating temperature, and temperature in refrigerator up system requiring value. Consequence of this experiment is that energy consumption with defrost load gets effect of reduction of eleven percent per 25.4 hours compared with common defrosting.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.24 no.8
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• pp.1062-1068
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• 2000

The effect of heat exchanger surface treatment on the frosting/defrosting behavior in a fin-tube heat exchanger is investigated experimentally. It is found that the hydrophilic surface mainly influences on the frosting behavior, however, the hydrophobic surface gives some influence on the defrosting behavior. In view of frosting performance, surface-treated heat exchanger with either hydrophilic or hydrophobic characteristic shows a little improvement in the thermal performance than the aluminium heat exchanger with no surface treatment. The result reveals that the heat exchanger with hydrophobic surface treatment is more effective in view of the defrosting efficiency and time. The amounts of residual water on the surface-treated heat exchangers are shown to be smaller than those of the bare heat exchanger, therefore further improvements on the performance of re-operations are expected.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.11 no.6
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• pp.921-927
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• 1999

In this study, the defrosting behaviors according to the surface characteristics in the fin-tube heat exchanger is experimentally examined. It is found that the draining rate of the hydrophilic and hydrophobic heat exchangers are evenly dispersed during defrosting, compared with that of the bare one. It is caused by the high density frost for the hydrophilic heat exchanger, and surface characteristic for the hydrophobic heat exchanger, respectively. The rest period of the hydrophilic and hydrophobic heat exchangers are shorter and their weight of residual water are smaller than those of the bare heat exchanger The hydrophilic and hydrophobic heat exchangers are more effective than the bare one in terms of defrosting efficiency, and the hydrophobic heat exchanger is better than the hydrophilic one.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.26 no.2
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• pp.72-78
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• 2014

In a cold chain, the refrigerator is also employed for defrosting, by using an electric heater, which consumes 15% of the power for the system operation. In this study, the condensation heat of the refrigerant was suggested as the heat source of defrosting heat, instead of that from an electric defrost heater. The heat for defrosting was stored to a phase change material (PCM, NMP : $52^{\circ}C$) in thermal storage, and was periodically supplied to the evaporator by a circulation loop of brine. As a result, a defrost time by the PCM was obtained that was less than or equal to that by the electric heater. Moreover, power consumption during defrosting was saved by up to 99% of that of the electric heater.

• Proceedings of the IEEK Conference
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• 2000.06e
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• pp.147-150
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• 2000

Manual and predictive defrosting method is used in current refrigerators, which have several problems in terms of energy consumption and efficiency. fuming the defrosting system on by the amount of frost remains to be an important problem which has to be improved by refrigerator manufacturers. The sensing of the amount of frost by FDS(Frost Detecting Sensor) and its proper mounting point are investigated in the paper. Also the realization of actual defrosting system through experiments of operation, energy consumption and sensing mechanism is presented.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.88-93
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• 1993

Semi-prepared frozen muscle foods purchased from local industry were tested for lipid oxidation. The effects of various storage conditions, cooking methods, defrosting methods and reheating methods on rancidity were examined using TBA assay and sensory evaluation. TBARS values were increased faster in cooked samples than in uncooked ones during storage periods. During refrigeration of cooked samples, TBARS values were increased significantly for 15 days (p<0.001). In defrosting experiments, refrigerated defrosting was proven to be better compared with room temperature or microwave defrosting (p<0.05). For overall explanation, stepwise regression analysis was done and the results are in this order: storage conditions, cooking methods, moisture content, and lipid content. Using these 4 variables, TBARS values could be explained by 40~53%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.109-114
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• 1998

For the purpose of improving quality of defrosted-frozen chicken leg, beef and yellow corvina, the effects of height(0mm : H0, 5mm : H5, 10mm : H10, 15mm ; H15) for microwave defrosting on their physicochemical properties were investigated. In frozen chicken leg, color values were not significant different between each treatment while H10 and H15 had the highest score on appearance. Hardness of defrosted chicken leg was increased as height increased. In frozen beef, temperature of beef after defrosting increased as hight increase and H10 had the highest appearance score. In frozen yellow corvina, H10 had the highest hardness and appearance scores. Physicochemical properties of color, texture and appearance of microwave-defrosted frozen food were changed by height within microwave oven.

• International Journal of Air-Conditioning and Refrigeration
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• v.8 no.2
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• pp.101-107
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• 2000

In this study, the defrosting behavior according to the surface characteristics of a fin-tube heat exchanger is experimentally examined. It has been found that the draining rates of the hydrophilic and hydrophobic heat exchangers are evenly dispersed during do-frosting, compared with that of the bare one. This is due to the high density frost of the hydrophilic heat exchanger, and the surface characteristics of the hydrophobic heat ex-changer, The rest periods of the hydrophilic and hydrophobic heat exchangers are shorter, and their weight of residual water is also smaller than that of the bare heat exchanger. The hydrophobic heat exchanger is the most efficient in terms of the defrosting efficiency.