• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.624-631
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• 1996

Effect of fluctuation range and intervals of defrosting temperature on quality of frozen foods stored in a domestic refrigerator equipped with an automatic defrost system was evaluated. As defrost system was operated, temperatures of domestic refrigerators were elevated from $-18^{\circ}C\;to\;-5^{\circ}C\;and\;-15^{\circ}C$, and fluctuation intervals were l6 hrs and 30 hrs, respectively. Quality deterioration such as protein denaturation, vitamin loss, exudate production and changes in appearance of frozen foods was minimized by reducing temperature oscillation during storage. Considerable effects of thermal oscillation on ice crystal sizes were observed for frozen beef tissue and ice cream. TTI (time temperature indicator) system also proved that the temperature control of defrost system in domestic refrigerator can improve the quality of foods during storage.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.34 no.12
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• pp.1071-1078
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• 2010

The objective of this study is to investigate the heat transfer characteristics of evaporators that have various fin configurations and are used in household refrigerators. The frosting and defrosting characteristics of a spirally coiled circular fin-tube evaporator, a discrete-plate fin-tube evaporator, and a continuous-plate fin-tube evaporator were measured and compared. Under non-frosting conditions, the heat transfer coefficient of the spirally coiled circular fin-tube evaporator was 22.3% and 40.2% higher than the coefficients of the discrete- and continuous-plate fin-tube evaporators, respectively. Under frosting conditions, the heat transfer coefficient of the spirally coiled circular fin-tube evaporator was 27.0% and 46.3% higher than the coefficients of the discrete- and continuous-plate fin-tube evaporators, respectively. In addition, the defrosting water amount of the spirally coiled circular fin-tube evaporator was 3.2% and 9.4% lower than the amounts in the case of the discrete- and continuous-plate fin-tube evaporators, respectively.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.413-418
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• 2002

The dough was frozen either before or after fermentation at the five different freezing and storage conditions. Although fermentation before freezing was effective for rapid freezing, it reduced bread volume of the dough frozen at both air freezer and liquid immersion freezer. Freezing at the air freezer set to $-70^{\circ}C$ took more time for freezing and resulted in lower bread volume than freezing at the immersion freezer set to $-20^{\circ}C$. Therefore, the freezing in the liquid immersion freezer was more effective to reduce the freezing time and increase the bread volume. At the liquid immersion freezer, the higher temperature was more effective than lower temperature. The doughs frozen in a liquid immersion freezer set to $-10^{\circ}C$ and fermented after de-frosting produced higher bread volume than control unfrozen dough. And also there was no significant difference in bread volume between the control unfrozen dough and the dough frozen in a liquid immersion freezer set to $-10^{\circ}C$, fermented before freezing and re-fermented after defrosting. The longer proof time and greater loaf volume obtained for the dough frozen and stored at the air freezer set to $-70^{\circ}C$. Therefore the optimum process for freezing the dough was freezing immediately after mixing, storing at $-10^{\circ}C$ in a liquid immersion freezer and fermented after defrosting.

• Proceedings of the SAREK Conference
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• 2009.06a
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• pp.810-814
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• 2009

A experimental study of a high efficiency transport refrigeration system for sliced-raw fish transportation is presented in this paper. The refrigeration system, that is powered by the car engine, is equipped with heat storage for reverse cycle-hot gas defrost; the stored heat is used during defrost cycle of the system. The heat storage has size $400(L){\times}350(W){\times}250(H)\;mm$ and made of fin-tube heat exchanger. System performance and container operating conditions are experimentally investigated and analyzed under cooling and defrosting conditions with heat storage materials. The water is faster about 30% than paraffin in cooling-down time of heat storage materials with load and unload.

• Proceedings of the SAREK Conference
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• 2009.06a
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• pp.1503-1506
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• 2009

Bubble jet loop heat pipe is a newly devised variation of heat pipe in which heat is effectively transported by the latent heat of evaporation and condensation as well as the heat capacity of circulating working fluid. The circulatory and oscillating motion of the working fluid becomes possible by the motion of bubble jet which is generated at a narrow circular gap. These bubbles are condensed at the condensing section. Bubble jet loop heat pipe makes it possible to carry heat long distances upward and horizontal directions. Because Its structure is a very simple and a low cost, it is available for the floor heating, vinyl house heating, the defrosting of heat pump system and home refrigerator.

• Journal of the Korean Applied Science and Technology
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• v.37 no.5
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• pp.1402-1408
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• 2020

In order to save energy, a lot of research has been conducted to develop a high-efficiency heat pump. Research to reduce or eliminate the occurrence of frost in the outdoor unit coil is also being conducted at the same time. A constant temperature chamber was constructed that allows experimentation under the same conditions as in the natural state so that frost does not occur in the outdoor unit of the heat pump regardless of the season. In order to verify the validity of the experimental apparatus, a simulation was conducted by dividing the straight length of the duct in front of the outdoor unit in the constant temperature chamber, which is the experimental apparatus, into three conditions. As a result, it was found that a straight space must be secured 10 times the diameter of the duct.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.450-455
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• 1997

Scallop, Patinopecten yessonensis(Jay), cultivated in the cold east coast of Kwangwon region, Korea, is expected to be producted to about 50,000 tones in 2000 year. Freezing is one of the most effective methods applied for soraging seafoods. But, the domestic refrigerator with an automatic defrost system shows the temperature fluctuation during defrosting, thus might result in the deterioration of the frozen foods. In this study, the domestic refrigerator with an automatic defrost system, temperature fluctuation from -18 to -5$\pm$1$^{\circ}C$ and fluctuation intervals from 16 to 20 hr, was used for storing scallop. pH was decreased rapidly after 3 month storage, while the content of amino nitrogen was increased continuously. The TMA content of open state was increased very rapidly on 3 month storage and then increased slowly, whereas that of vinyl package increased slowly. The VBN content was increased almost constantly with no significant differences between storage methods. The TBA content was increased up to 3 month storage with the higher value in open state than vinyl package in the beginning periods of storage, and then decreased very rapidly. The number of total viable cell was increased continuously during storage with higher number in open state than vinyl package. The estimated shelf-lives of frozen scallop with open state and vinyl package stored at -18$^{\circ}C$ in the domestic refrigerator with an automatic defrost system were 3.55 and 3.78 months, respectively.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.518-528
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• 2017

Quality characteristics of frozen cylindrical pork loin were evaluated following different tempering methods: 27.12 MHz curved-electrode radio frequency (RF) at 1000 and 1500 W, and forced-air convection (FC) or water immersion (WI) at $4^{\circ}C$ and $20^{\circ}C$. The developed RF tempering system with the newly designed curved-electrode achieved relatively uniform tempering compared to a parallel-plate RF system. FC tempering at $4^{\circ}C$ was the most time-consuming process, whereas 1500 W RF was the shortest. Pork sample drip loss, water holding capacity, color, and microbiological quality declined after WI tempering at $20^{\circ}C$. Conversely, RF tempering yielded minimal sample changes in drip loss, microstructure, color, and total aerobic bacteria counts, along with relatively uniform internal sample temperature distributions compared to those of the other tempering treatments. These results indicate that curved-electrode RF tempering could be used to provide rapid defrosting with minimal quality deterioration of cylindrical frozen meat block products.

• Journal of the Architectural Institute of Korea Structure & Construction
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• v.34 no.6
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• pp.55-61
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• 2018

This study aims to analyze the performance of Heated-nonslip using renewable energy to prevent nonslip freezing during winter. For this purpose, power generation system and congratulatory devices using solar energy are designed, and it is designed to provide regular electricity to heat up nonslip through Electrical storage system(ESS). In this study, It is intended to analyze the level of electrical energy suitable for nonslip using 24V or 48V, and to measure the temperature changes and temperature distribution according to the location of the test object. As a result of the experiment, nonslip's frame temperature was measured at $-7.5{\sim}-5^{\circ}C$ on average, and $-1{\sim}-2^{\circ}C$ on the heating cable during the supply of 24V and this could not be the solution for defrosting freezing nonslip in the winter. As a result of heating nonslip by supplying 48V with an electrical power of 8W, the temperature of the nonslip was shown to be between $5^{\circ}C$ and $11^{\circ}C$ to $13^{\circ}C$. Even if the power supply was switched on and off every minute, the temperature did not drop below $4^{\circ}C$ and the frozen ice melted on the nonslip without freezing.

• Journal of the Institute of Convergence Signal Processing
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• v.23 no.3
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• pp.123-128
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• 2022

A lot of research is being done to develop a high-efficiency heat pump to save energy, and research to reduce or eliminate the phenomenon of frost occurring in the outdoor unit coil is also being conducted at the same time. In order to conduct a study that does not cause frost on the outdoor unit of the heat pump regardless of the season, a constant temperature chamber like a general room that can be tested under the same conditions as in the natural state was built. The experiment was conducted by providing an environment similar to the natural state to the outdoor unit of the heat pump installed in the constant temperature chamber. As a result, the lower the outdoor temperature, the lower the efficiency of the heat pump. It wat confirmed that the lower the value, the longer it is.