• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.123-128
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• 1990

In order to establish the optimal thawing condition of frozen fork, hot-air thawing and microwave thawing were evaluated at various conditions. In hot-air thawing, the higher the air temperature and the lower the meat surface temperature, the grater the thawing rate was. In microwave thawing, the grater the power and the lower the meat core temperature, the faster the thawing rate was. Comparing the two methods, microwave thawing was found to be significantly faster than hot-air thawing. TBA value and cooking loss were higher in hot-air thawing than that of refrigeration thawing or microwave thawing. Total extractable protein tended to be lower in hot-air thawing than that of the other two thawing methods. WHC decreased with the increase of hot-air and meat surface temperature whereas no significant difference was observed in microwave thawing regardless of the thawing conditions. Total microbial counts of thawed meat by the hot-air or microwave thawing were lower than that of refrigeration thawing.

• Food Science and Preservation
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• v.10 no.4
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• pp.459-465
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• 2003

This study was carried out to investigate the changes in internal pressure according to various freezing methods, as basic research to protect the destruction of tissues when fruits and vegetables are frozen. The rate of weight loss, caused by the freezing of fruits and vegetables, was found to be the least (0.44∼1.38％) when the immersion freezing method was applied. The difference in the rate of weight loss was the highest when freezing methods were applied to watermelon, and the freezing rate of watermelon whose moisture contents were greater have relatively greater influence on the weight loss. The difference in internal pressures was the least and caused by the volume increase and decrease, when pear, apple, and melon were frozen using the immersion freezing method, while the diffeyence the greatest when the air-blast freezing method was used. As the freezing rate was greater, the internal pressure was less. However, the internal pressure of strawberry and watermelon was the greatest when the immersion freezing method was applied. Frozen without using the thermal equalizing method, the change in internal pressure of fruits was about 2 psig. In contrast, the internal pressure of watermelon applied with the thermal equalizing method was changed in a way similar to that of watermelon not applied with the method, but the former generated a certain level of internal pressure and maintained a significantly low level of internal pressure (about 1.3 psig). When thawed, the internal pressure of samples to which the thermal equalizing method was applied was less than that of what the thermal equalizing method was not applied to. In comparison with the application of multi-step thermal equalizing method, 3∼4 times of application of the thermal equalizing method to the freezing resulted in the decrease of fluctuation range of internal pressure.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.6 no.3
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• pp.175-181
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• 1994

This paper deals with the correlation of absorption rate in absorber and evaporation rate in evaporator. The evaporator consists of a copper tube of 10mm dia, and 600mm long and chilled water flowing through the tube is fed by the chilled water circulator. The flowrate of LiBr-water solution in the absorber plays a significant role in determining the magnitude of the heat transfer rate from chilled water to refrigerant There exists a flowrate of solution which has a maximum value of heat transfer. It is interesting to note that the absorption rate of absorber increases with increasing the heat transfer rate of the evaporator. Also, absorption rate increases with evaportation rate, and the ratio(the former/the other) depends on the inlet temperature of LiBr-water solution in the absorber. The heating capacity in the absorber is higher than the refrigerating capacity in the evaporator.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.5 no.1
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• pp.25-29
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• 1999

Time-temperature indicators (TTI) from three different companies obtained and were attached to food packages materials to evaluate degree of their color change according to storage time and temperature. Five temperature (-10 -5, 0, 5 and 10) was selected to represent standard freezing, refrigerating and room temperature, and evaluated performance by color change based on magnitude of color change and hunter system (L, a, b). Response end point was measured and recorded to find characteristic of each indicator. Comparison and discussion were conducted for accuracy and precision of each time-temperature. More research should be conducted at variable temperature and with various food to determine applicability of TTI on various storage condition.

• Journal of Navigation and Port Research
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• v.31 no.10
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• pp.879-884
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• 2007

This study is to observe the change of temperature and relative humidity for various vegetables in vacuum precooling system. The materials for experiments were the lettuce, chinese cabbage, pak choi and cabbage. The experimental apparatus was constructed of vacuum chamber, vapor/water separator, water tank, pumps ejecting and cooling water circulation, refrigerator unit, cooling coil for water cooling, Hygrometer and Data logger measuring of the temperature change. The experiments were operated in 20torr and recorded every 3 minutes. It was found that the cooling temperature and speed of vegetables are depending on the percentage of its water content. The more water contains, the faster cooling speed and the lower cooling temperature.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.58 no.3
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• pp.241-250
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• 2022

This paper describes the design of H-infinity controller for robust control of a DC motor system. The suggested controller can ensure robustness against disturbance and model uncertainty by minimizing H-infinity norm of the transfer function from exogenous input to performance output and applying the small gain theorem. In particular, the controller was designed to reduce the effects of disturbance and model uncertainty simultaneously by formalizing these problems as a mixed sensitivity problem. The validity of the proposed controller was demonstrated by computer simulations and real experiments. Moreover, the effectiveness of the proposed controller was confirmed by comparing its performance with PI controller, which was tested under the same experimental condition as the H-infinity controller.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.794-800
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• 1988

The retrogradation properties of waxy starches isolated from waxy rice(Shin sun, Tong il), waxy barley(Suwon # 227), waxy indian millet. waxy millet and Jobs tears(Yullmoo) were investigated. The extent of retrogradation determined by the glucoamyase method during freeze-thaw treatment and storage in low temperature$(0{\sim}5^{\circ}C)$ showed that six kinds of waxy starches were very slowly retrograded. The order of the retrogradation tendencies of these starches were waxy indian millet > Suwon # 227 Waxy millet > Yullmoo > Tong il > Shin sun. Waxy indian millet and Suwon # 227 starches were distinctively retrograded compared with other starches. Retrogradation properties observed during freeze-thaw 30 cycles were similar to those of storage for 30 days at $0{\sim}5^{\circ}C$. Suwon # 227, which has been the only recommened variety in our nation, was composed of 15% of non-waxy starch and 85% of waxy starch granule.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.40 no.4
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• pp.213-220
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• 2016

The objective of this study is to investigate the cooling performance of an air-conditioning system for a special purpose vehicle under tropical and severe weather conditions. In order to evaluate and compare the cooling performances, the dual refrigeration cycle using R-134a was tested on a special purpose vehicle with various refrigerant charge amounts and indoor temperatures. The cycle was tested considering indoor cooling speed and compression ratio (discharge pressure), and was optimized at the refrigerant charge amount of 1.5 kg and outdoor temperature of $40.0^{\circ}C$. The time to reach indoor temperature of $15.0^{\circ}C$ increased by 86.5% and 38.1%, at the indoor temperatures from $25.0^{\circ}C$ to $32.5^{\circ}C$ and from $32.5^{\circ}C$ to $40.0^{\circ}C$, respectively. In addition, with the increase in indoor temperature from $25.0^{\circ}C$ to $40.0^{\circ}C$, the cooling capacity increased by 7.3%, from 19.1 kW to 20.5 kW, but decreased by 7.0% from 4.67 to 5.1.

• Journal of Energy Engineering
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• v.24 no.4
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• pp.124-129
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• 2015

An experimental study was performed estimating COP(Coefficient of Performance) of air-conditioning cycle using inverter scroll compressor with and without $Al_2O_3$ nano particle. All experiments were done for various compressor speeds from 1000~4000 rpm and used the inverter controller called CANDY to change the compressor rpm. The air-conditioning cycle components in the apparatus were used as same with components of YF hybrid car. To estimate the COP, this study measured the temperature and pressure at inlets and outlets of compressor, condenser, and evaporator. And also measured the compressor input power using Powermeter. Through the experiments, the maximum error to estimate COP was shown about ${\pm}6.09%$ at 3500rpm. The COP of refrigeration cycle with $Al_2O_3$ nano-particle was similar with that of the base cycle without nano-particle between 1000~3000 rpm of the compressor speed. But, This study showed that the COP of the cycle with $Al_2O_3$ over 3000 rpm of the compressor speed was higher than that of the base cycle due to the higher heat transfer rate increased in the evaporator from the higher oil flow rate inside the cycle as well known. Those results can be used the basic and fundamental data to design the air-conditioning cycle using inverter scroll compressor with $Al_2O_3$ nano particle.

• Food Engineering Progress
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• v.13 no.4
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• pp.308-313
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• 2009

This study was conducted to design and fabricate a heat pump that can produce some weather conditions similar to those of the dry season of the rough rice in Korea, and to investigate basic performances of the apparatus. During the drying test, the amount of energy consumption and drying characteristics were measured at four different temperature levels ranging between 20$^{\circ}C$ and 50${^{\circ}C}$. In the psychrometric chart, the freezing capacity and refrigerant circulation ratio of the heat pump were 173 kJ/kg and 49.6 kg/hr, respectively. Therefore, coefficient of performance was 5.5, which was superior to that of refrigerant R-22 (4.0) in standard refrigeration cycle. In addition, the time to reach target drying temperature (30${^{\circ}C}$) and relative humidity (40%) were 6 minutes and 7 minutes, respectively. Temperature differences between the drying temperature and the rice were 1.5${^{\circ}C}$ and 8.5${^{\circ}C}$ at the drying temperatures of 21.9${^{\circ}C}$ and 48.7${^{\circ}C}$, respectively. This result demonstrated that the increased temperature of the rice in the drying section decreased sufficiently in the tempering section. At the drying temperatures of 21.9, 30.7 38.8, and 48.7${^{\circ}C}$, drying rates were 0.29, 0.61, 0.85, and 1.26%/hr, respectively, which were similar to those of commercial dryer. In addition, the amounts of energy consumption were 325, 667, 692, and 776 kJ/kg, respectively. These results showed that this dryer saved up to 86% of energy consumption compared with the commercial dryer, which uses 4,000-5,000 kJ/kg of fossil fuel.