• 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.

• Proceedings of the KSME Conference
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• 2000.04b
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• pp.686-691
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• 2000

Animation technique from the PIV database is particularly emphasized to give macroscopic and Quantitative description of complex flow fields. As an example, an experimental study was carried out investigate the fundamental (low characteristics of the freezer with the domestic refrigerator. Optimized cross correlation identification to obtain velocity vectors is implemented by direct calculation of correlation coefficients. Image intensifier CCD camera to cope with illumination problem is arranged for the accurate PIV measurement of large flow field. As a results, continuous pictures of the spatial distribution of the instantaneous and time-mean velocity distribution are displayed in real-time sense.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.706-712
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• 2008

This study was conducted to evaluate the sanitation level and use of dish cloths, chopping board, and drawer in the refrigerator in 50 university students' houses located in Seoul and Kyonggido. The survey questionnaire evaluated general information, frequency of the washing, cleaning method, drying method and the associated factors. The highest percentage of the cleaning and drying methods of dish cloths were “boiling(76.0%)”, and “dry in the kitchen or on the sink(78.0%)”, respectively. For the chopping board and drawer in the refrigerator, the highest percentage of cleaning method was “use detergent” and drying method was “dry in the kitchen”. The mean of coliforms for dish cloths, chopping board, and drawer in the refrigerator was 4.46${\pm}$1.95 log CFU/100 $cm^2$, 3.92${\pm}$1.64 log CFU/100 $cm^2$, 3.48${\pm}$2.01 log CFU/ 100 $cm^2$, respectively. Salmonella spp. were not detected from all samples. But E. coli were detected from dish cloths(4.0%) and S. aureus were detected from dish cloths(16.0%), chopping board(12.0%), and drawer in the refrigerator(8.0%). The results of microbiological test of kitchen utensils indicated that the sanitary conditions of dish cloths, chopping board, drawer in the refrigerator should be improve promptly.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.7 no.3
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• pp.382-395
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• 1995

A numerical study has been performed on flow characteristics in a domestic refrigerator whose size is $540mm{\times}1,530mm{\times}680mm$, considering existence of a fan and evaporator. The flow field has been simulated with the low Reynolds number $k-\bar{\varepsilon}$ turbulent model and SIMPLE algorithm based on the finite volume method. The region of fan which makes driving force for cold air distribution was modeled as a region in which momentum sources are generated uniformly. The concept of the distributed pressure resistance was applied to describe the momentum loss from evaporator. The result showed that the rate of cold air distribution into freezing room and cold storage room was almost 7 : 3.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.373-376
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• 2010

The objective of this study was to present the proper probability distribution model based on the data obtained from surveys on domestic refrigerator food storage temperatures in home. Domestic refrigerator temperatures were determined as risk factors in foodborne disease outbreaks for microbial risk assessment (MRA). The temperature was measured by directly visiting 139 homes using a data logger from May to September of 2009. The overall mean temperature for all the refrigerators in the survey was $3.53{\pm}2.96^{\circ}C$, with 23.6% of the refrigerators measuring above $5^{\circ}C$. Probability distributions were also created using @RISK program based on the measured temperature data. Statistical ranking was determined by the goodness of fit (GOF, i.e., the Kolmogorov-Smirnov (KS) or Anderson-Darling (AD) test) to determine the proper probability distribution model. This result showed that the LogLogistic (-10.407, 13.616, 8.6107) distribution was found to be the most appropriate for the MRA model. The results of this study might be directly used as input variables in exposure evaluation for conducting MRA.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.29 no.6 s.237
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• pp.763-771
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• 2005

This paper is an experimental study on the performance according to a capillary tube diameter and length in a domestic small multi refrigerator[kimchi refrigerator]. Pressure drop in a capillary tube is predicted by theoretical analysis and experimental method as the reduction of capillary tube diameter from 0.74 to 0.6 mm. The differences between experimental results and analytical results are mainly caused by friction factor in a capillary tube. Because there are no adequate equations used to calculate pressure drop of capillary tube diameter under 1.0mm. The empirical equations necessary for interpretation of capillary tube were derived from capillary tube test results data using curve fitting method. This study shows that the optimized designs of system, which is capillary tube length and refrigerant charge amount, are 2000mm, 83g at the capillary tube diameter 0.6mm and 3000mm, 73g at the capillary tube diameter 0.74mm. And capillary design tools and system matching techniques necessary for development of the kimchi refrigerator were also developed through this study.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.17 no.4
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• pp.377-385
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• 2005

An analytical model was developed using the lumped mass parameter method to estimate temperature distribution of metal parts and refrigerant of the hermetic reciprocating compressor, All of the lumped mass has been equated with the first law of thermodynamics. In the delivered equation, correlations of heat transfer coefficient in the heat transfer equation were taken from open literature. The equations are solved by Gauss-Jordan method simultaneously. To verify the developed numerical program, an experiment was conducted with a domestic refrigerator. The compressor which had been installed at the bottom of the experimental refrigerator was modified to measure internal temperature. Model verification test was conducted at $30^{\circ}C$ outdoor temperature with variation of compressor cooling conditions. As a result, there is a good consistency between calculated temperature and measured one.

• Journal of Advanced Marine Engineering and Technology
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• v.29 no.4
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• pp.407-416
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• 2005

The kimchi refrigerator is the electric home appliance which is used for the maturing and preserving of the kimchi in domestic and foreign market. The kimchi refrigerator is composed in 3 main parts as insulation. kimchi container, machinery room. The heat exchanger of kimchi refrigerator is made of aluminum and the other parts are made of steel and polymer. Also, kimchi refrigerator is expensive and heavy as compared with same class of refrigerator until now. In the present study, the possibility to replace heat exchanger from aluminum to thermal conductive plastic was analyzed and experimented. The thermal conductive plastic has $10{\sim}100$ times heat conductivity than that of normal plastic. It is known that heat transfer process is dependent not only conduction but convection or radiation. Thermal conductivity of the applied material in this research is over than 2 W/mK, thermal conductivity doesn't play a vital role on heat transfer. In this study, temperature is the most important parameter on the kimchi refrigerator and the temperature of kimchi refrigerator's heat exchanger was measured and compared with the temperature calibrated by CFD analysis on the inside wall of the kimchi refrigerator. It is important to keep constantly the inside temperature of the Kimchi refrigerator. Besides numerical analyses for the new thermal conductive plastic for heat exchanger were executed with the various height of evaporation tube. A series of experiments were conducted to compare the performance of the two heat exchanger made of aluminum and thermal conductive plastic at the same condition and certified the possibility of the thermal conductive plastic. According to these results, it was confirmed that the conventional aluminium heat exchanger can be replaced by thermal conductive plastic successfully.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.37 no.3
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• pp.205-212
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• 2013

The objective of this study was to investigate the feasibility of replacing a conventional plate fin-tube evaporator with a spiral fin-tube evaporator by comparing the performance of domestic refrigerator-freezers adopting either the plate fin-tube evaporator or spiral fin-tube evaporator. Experiments were conducted for the domestic refrigerator-freezers using either a 2-column and 15-row plate fin-tube evaporator or three spiral fin-tube evaporators with 11, 13, and 15 tube rows (N). The optimum refrigerant charge decreased with a decrease in the number of tube rows. The power consumptions of the domestic refrigerator-freezers using the spiral fin-tube evaporators with N = 11 and 13 were 2.8% and 1.5% lower than those using the plate fin-tube evaporator, respectively. In addition, the cooling capacity of the spiral fin-tube evaporator with N = 13 was 3%-7% higher than that of the plate fin-tube evaporator under the frosting condition. In a cooling speed test, all of the evaporators showed similar performances.

• Journal of Food Hygiene and Safety
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• v.30 no.4
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• pp.303-308
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• 2015

The objectives of this study were to investigate the microbial contamination level of domestic kitchen environments and to provide information to improve food safety in 50 domestic house kitchens located in Seoul, Incheon, and Gyeonggi-do. Dishcloth, chopping board, and refrigerator swabs were examined for the presence of coliforms, Salmonella spp., Campylobacter jejuni/coli, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus. The means and standard deviations of coliform counts for dishcloths was $4.8{\pm}1.84log\;CFU/100g$, chopping boards, and refrigerator drawers were $4.04{\pm}1.53$, $4.11{\pm}1.65log\;CFU/100cm^2$, respectively. Salmonella spp. and Campylobacter jejuni/coli were not detected in all samples. E. coli were detected in 3 on the dishcloths and 1 of 50 samples in the refrigerator drawer. Listeria monocytogenes was detected in the drawer of the refrigerator in 2 of 50 samples. In the case of Staphylococcus aureus, the detection on dishcloths, chopping boards, and drawers in refrigerators was 21, 12, and 14 of 50 samples, respectively. The results of microbiological tests of domestic kitchen utensils can be used to emphasize the importance of the sanitary conditions in domestic kitchen environments.