• Electronics and Telecommunications Trends
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• v.30 no.1
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• pp.144-153
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• 2015

열전소자는 열에너지를 전기에너지로, 전기에너지를 열에너지로 직접 변환하는데 사용되는 소자로 자동차 온도조절 시트(Climate Control), 반도체(순환기, 냉각판), 바이오(혈액분석기, PCR, 시료온도싸이클 테스터기), 이학분야(스펙트로포토미터), 광학분야(CCD 쿨링, 적외선센서 냉각, 레이저다이오드 냉각, 포토다이오드 냉각, SHG레이저 냉각), 컴퓨터(CPU 냉각), 가전제품(김치냉장고, 소형냉장고, 냉온수기, 와인냉장고, 쌀통, 제습기), 산업분야(폐열발전기, 리모트 파워발전) 등 다양한 분야에 적용되고 있으며 새로운 시장을 창출하고 있다.

• Proceedings of the Korea Society of Design Studies Conference
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• 2003.11a
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• pp.136-137
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• 2003

• Journal of Korean Electronics
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• v.23 no.4
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• pp.21-24
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• 2003

• Proceedings of the Technology Innovation Conference
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• 1999.06a
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• pp.33-58
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• 1999

• The Korean Journal of Pesticide Science
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• v.18 no.4
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• pp.221-227
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• 2014

This study was investigated the change of pesticide residues in young Chinese cabbages and young radishes sprayed with pesticides (young Chinese cabbage: diazinon EC, dimethomorph WP and imidacloprid WP, young radish: diazinon EC, imidacloprid WP and procymidone WP) during Kimchi preparation and storage in Kimchi fridge ($1.8^{\circ}C$) for 67 days. Pesticide residues in young Chinese cabbages were removed by up to 31~52% through brining and washing, 57~74% through seasoning with ingredients, 61~76% through 14 hours storage at room temperature, and 70~82% through storage in Kimchi fridge. Pesticide residues in young radishes were removed by up to 57~85% through seasoning with ingredients, 59~86% through 17 hours storage at room temperature, and 74~91% through storage in Kimchi fridge. It means that brining and washing process was more efficient than fermentation process.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.432-437
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• 2007

In this study, we examined the conditions for an auto-aging system placed within a kimchi refrigerator for optimal fermentation, and to prolong the storage time of kimchi. Various characteristics of kimchi fermented at different temperatures ($5-23^{\circ}C$) were compared. We observed that the higher the fermentation temperature, the less desirable the overall acceptability of the product. To establish the time point in which to convert the fermentation mode to the storage mode, kimchi was stored at $-1^{\circ}C$ for 1 week once it reached the designated acidity (0.4, 0.6, and 0.8%). The results indicated that the lower the kimchi acidity, the higher the sensory score. The storage temperature of $-1^{\circ}C$ was not low enough to retard microorganism growth completely; however, the kimchi stored at $-2{\pm}0.5^{\circ}C$ became frozen. Accordingly, $15^{\circ}C$ and $-2{\pm}0.5^{\circ}C$ are suggested as the fermentation and storage temperatures for the kimchi refrigerator, respectively. A kimchi acidity of 0.4% can be used as an index for the time point to convert fermentation to storage. Subsequently, the time required for the fermentation course can be calculated based on this.

• Journal of Environmental Science International
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• v.7 no.5
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• pp.615-622
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• 1998

The volatile organic compounds(VOCs) emitted from raw garlic and Kimchee were analyzed with thermal desorption or purge ＆ trap/gas chromatography/mass selective detection method. Very offensive compounds such as methyl allyl sulfide, dimethyl sulfide, dimethyl disulfide, diallyl sulfide, methyl allyl disulfide, diallyl disulfide and dimethyl trisulfide were detected, and among them, dimethyl disulfide and dimethyl trisulfide were confirmed to be generated during the precocity of Kimchee or emitted from the stuff of Kimchee other than the garlic. Malodorous compounds emitted from the garlic or Kimchee were detected in the breath of a Korean and the refregirator keeping Kimchee. It was confirmed that the disufides emitted from the garlic or Kimchee were major components of offensive odor in the alveolar air and the refregirator. It was clarfied that heat process is very effective to reduce odorous VOCs in garlic or Kimchee.

• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.304-309
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• 2020

Different types of storage containers, such as polypropylene (PP), stainless steel (STS), and ceramic were used for kimchi storage at 0℃ in a refrigerator, and the characteristics were compared for 32 days. The pH of kimchi samples in PP and STS containers reached 4.59 and 4.53, respectively at day 16, while a pH of 4.92 could be observed in ceramic containers. This trend persisted until day 32. Titratable acidities of the PP and STS container contents reached 0.83 and 0.82%, respectively, on day 16, while it reached 0.73% in the case of the ceramic container contents. The viable cell counts of lactic acid bacteria in kimchi samples in PP, STS, and ceramic containers fluctuated and finally reached 4.87, 5.44, and 5.35 Log CFU/g, respectively. Weissella koreensis occupied a large portion of the kimchi sample of the ceramic container on day 20 based on the metagenomic analysis. Taken together, ceramic container might be desirable for the storage of kimchi in low temperature refrigerators.

• The Monthly Technology and Standards
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• s.12
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• pp.15-16
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• 2003

• Resources Recycling
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• v.22 no.4
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• pp.70-80
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• 2013

Waste refrigerator is the most large amount of item being recycled and the recycling process is the most complicated in WEEE (Waste Electrical and Electronic Equipment) because refrigerator is biggest product and consists of various parts and materials such as ferrous, non-ferrous, and plastics. Recently, recycling process of waste refrigerator has been being more complex since large capacity 2 door refrigerators and standing Kimchi refrigerators with various material are distributed on custom market. In addition, recycling of valuable resource from waste refrigerator is mandatory by WEEEs recycling legislation; therefore, high efficiency recycling enough for economic and environment-friendly recovery of valuable resource through present technical situation analysis and comparison of recycling technologies of waste refrigerator with advanced country.