• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.30 no.6
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• pp.49-54
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• 2001

1990년대 중반부터 후반에 결쳐 미국의 Astronautics사와 Ames연구소에 의한 공동연구결과는 자기냉동이 실현 가능한기술이며 가스액화,음식 냉동 및 저장, 대규모 건물 공조 등에 있어서 기존의 증기압축냉동에 필적할 만하다는 것을 밝혔다. 더 최근의 연구와 개발 노력은 자기장 원(source)으로 $Nd_2Fe_{14}B$ 영구자석배열을 이용한 회전식 자기냉동기가 가정용 공조기나 냉동/냉장고에 사용될 수 있음을 나타내고있다. Gd 금속구를 사용한 2단 자기 냉동/냉장고의 예비설계는 냉동실 온도가 $-12^{\circ}C(10^{\circ}F)$, 냉동실 온도가 $-1^{\circ}C(30^{\circ}F)$에서 전체 성능계수 3 그리고 냉각능력 120W를 얻을 수 있음을 제시한다. 자기장 원으로서 개선된 영구자석 배열을 이용한다면 카르노 효율의 60%와 성능계수 4.5에 이를 수 있을 것으로 보여진다. 그리고 자기냉동은 오존층 파괴물질 (CFC's)이나 온설가스(HCFC's와 HFC's)를 사용하지 않기 때문에 깨끗한 환경을 만드는데 기여한다. 동시에 상용 Gd으로부터 거대한 자기열량효과를 가진 재료인 $Gd_5(Si_2Ge_2)$를 kg 단위로 생산할 수 있는 정도로 연구가 진전되었다. 이 신재료를 저렴한 가격에 얻을 수 있게 됨으로써 Gd 금속을 자기냉매로 사용하도록 설계 되었던 공조기나 냉동/냉장고의 효율이 더 좋아질 것으로 예상된다.

• Journal of the Korean Applied Science and Technology
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• v.35 no.2
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• pp.357-366
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• 2018

In this study, if the set temperature of the refrigerator differs from the set temperature of the refrigerator, the temperature distribution of food in the refrigerator is estimated by measuring the temperature in the refrigerator and in the refrigerator room. In addition, based on the set temperature of the refrigerator and the freezer, the temperature range of the heat is large and the time required to recover to the set temperature is to be determined. And the optimal setting temperature for home refrigerators is to be shown by measuring the amount of power consumed to recover to the set temperature. As a result, the conditions in which the temperature in the freezer realized $-18^{\circ}C$ were only appropriate in case 3, Case 6, Case 8, and Case 9 when the set temperature in the refrigerator was lower than that in the freezer. Under these conditions, the minimum temperature in the refrigerator was $-1.1^{\circ}C$, Case 6 was $-1.5^{\circ}C$, Case 8 was $-1.1^{\circ}C$ and Case 9 was $-0.8^{\circ}C$, respectively. Also, the total power consumption during the 10 hours operation time of each case was greater than the setting temperature of the freezer and the refrigerator except case 4, since case 4 started operation around 13:30 in the morning.

• Journal of the KSME
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• v.32 no.12
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• pp.1059-1065
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• 1992

이 보고서는 환경보존과 이에 따르는 이용기술 개발이라는 차원에서 현재 전세계적으로 진행되고 있는 냉동공조산업 관련 대체기술의 개발동향 및 전망에 대해서 기술하려 한다. 새로 개발되거나 사용이 고려되고 있는 CFC 대체 물질들과 가정용 냉장고, 에어콘, 건물용 chiller 등에 적용되는 신기술 등을 요약하려 하며 특히 에너지절감 방책들을 소개하려 한다.

• 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.

• 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.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.35 no.7
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• pp.743-748
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• 2011

The performance of HFO-1234yf as a substitute for R-134a was evaluated in a household freezer/refrigerator. A series of tests such as 'refrigerant charging test, pull-down test, cooling speed test, and energy consumption test were carried out under the AHAM (Association of Home Appliance Manufacturers) standard. The results of a drop-in test were compared with those of a test conducted using R-134a. A test under a severe ambient air condition ($43^{\circ}C$) was also conducted. The result shows that the refrigeration cycle performance of HFO-1234yf is as good as that of R-134a ; however, the diameter of capillary tube should be increased in order to improve its performance in the cooling speed test.

• Journal of Food Hygiene and Safety
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• v.38 no.5
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• pp.373-380
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• 2023

This study surveyed and compared the temperature distribution in domestic refrigerators and freezers used in Korea to determine whether temperature varied according to the location of food storage. We selected 50 people to collect temperature data; among them, 25 measured the temperature of refrigerators, while the remaining measured the temperature of freezers. Consequently, the lowest and highest temperatures measured in domestic refrigerators were found to be -8.2℃ and 15.8℃, respectively, with an average temperature of 3.73℃. The temperature distribution based on internal location was: 5.06±1.69℃ for the door storage compartment, 4.18±1.19℃ for the inside wall surface, and 3.41±1.36℃ for the inner storage box. Significant temperature differences between the top and bottom were only identified at the door storage compartment (P<0.01). Further, the minimum and maximum temperatures measured in the freezer was -30.3℃ and 0.7℃, respectively, with an average temperature of -17.95℃. The temperature distribution based on location was: -17.19±1.68℃ for the door storage compartment, -17.81±1.07℃ for the inside wall surface, and -18.78±1.72℃ for the inside storage box. The results were similar to that of the refrigerator, with the lowest temperature in the inside storage box, and a significant temperature difference between the top and bottom noted only at the door (P<0.01). The maximum temperature difference (between locations) within the refrigerator and freezer was found to be 2.18 and 2.02℃, respectively. In conclusion, the temperature in the entire space was not constant; there were significant deviations at different storage locations. Therefore, public authorities should actively advise customers on the recommended storage locations for each food type. People will benefit from awareness about storage management, including avoiding storage of temperature-sensitive foods in door compartment.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 1994.06a
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• pp.49-55
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• 1994

종래의 가정용냉장고 및 카에어콘 등의 냉매로 널리 사용되던 R-12($CCl_{2}F_{2}$)와 같은 CFC계물질들은 분자내에 포함되어 있는 염소(Cl) 원자로 인해 성층권내의 오존(O$_{3}$)층을 파괴하는 등의 심각한 환경물제를 유발시키는 것으로 확인되었다. 본 연구에서는 가정용냉장고 및 에어콘에 사용 가능한 점도범위의 Polyolester들을 합성하여 이들 각각의 구조와 R-134a와의 상용성 및 마찰, 마모 성능관계를 고찰하였다.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.341-348
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• 2000

Effects of different types of sub-freezing methods on quality of raw pork loin, beef loin and tuna were studied. Storage tests were undertaken as follows; the three different types of sub-freezing methods, such as regular cold chamber at $-1^{\circ}C$, air-blast sub-freezing at $-5^{\circ}C$ and sharp-plate sub-freezing at $-5^{\circ}C$, were evaluated for extending freshness of samples. Pork loin packed with polyethylene-film showed no significant differences (P<0.05) in physico-chemical properties among the above sub-freezing methods. Air-blast sub-freezing methods revealed faster evaporation of moisture from samples. The same sub-freezing method also showed increased VBN values of pork loin and tuna samples. Regular cold chamber resulted in increased TBA values and K values of beef loin and tuna, respectively. It appeared that sharp-plate freezing system kept the food samples with the least loss of freshness among the above three sub-freezing methods. These results indicated that freshness of raw pork, beef and tuna could be significantly extended by the sharp-plate sub-freezing method.

• 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.