• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.25 no.9
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• pp.477-483
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• 2013

A numerical analysis of solid-liquid phase change was performed on a heat transfer module which consisted of circulating water path (BRINE), heat transfer plate (HTP) and phase change material (PCM) layers, such as high temperature PCM (HPCM, $78{\sim}79^{\circ}C$) and low temperature PCM (LPCM, $28{\sim}29^{\circ}C$). There were five arrangements, consisting of BRINE, HTP, LPCM and HPCM layers in the heat transfer module. The time and heat transfer rate for melting/solidification was compared to their arrangements, against each other. As results, the numerical time without convection was longer than the experimental one for melting/solidification. Moreover, the melting/solidification with the BRINE I-LPCM-BRINE II-HPCM arrangement was faster(10 hours) than the others; HPCM-BRINE-LPCM, BRINE I-HPCM-LPCM-BRINE II one.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.196-205
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• 2013

This study showed the chemico-physical characteristics and sensory evaluation of beef loin and ribs with various kinds of cooking apparatus and methods like pan heating, boiling, grilling, steaming, cooking heating, charcoal heating and double layer pan heating. Double layer pan filled with Phase Change Materials(PCM) heating was also tested. Heating time of beef loin and ribs by oven heating was the longest as 55.5 and 25.7 min. Cooking loss of beef loin and ribs were 40.49%, 27.98% each and showed biggest in charcoal heating(p<0.05). In the chemical analysis, grilling resulted in the highest protein contents of 29.3% in the loin and double layer pan heating had 28.6% in the ribs. In the loin, 20.3% of crude fat was the highest in the double layer pan heating, and 21.9% of crude fat of ribs in the PCM heating(p<0.05). In the test of shearing forces, double layer pan heating had the lowest result of $9.14kg/cm^2$ in the loin and $7.03kg/cm^2$ in the ribs. In the 9 point-scale sensory evaluation, PCM treatment showed the best result of 7.67 in the juiciness of loin and single layer pan heating and grilling treatment had the highest score of 7.00 in the ribs. Loin in the PCM heating had 7.11 and ribs in the grilling had 7.13, showing the best in overall acceptability. With this experiments, we could find the chemico-physical and sensory characteristics of beef loin and ribs were affected by various cooking methods.