• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.8 no.9
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• pp.169-178
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• 2018

The ice machine is the machine for making ice. As most of the companies that manufactures and sells the ice machine are small and medium-sized companies, they have been they have been experiencing the trouble for the after-sales service after selling the machine. The difficulties of the after-sales service are mostly caused by unnecessary customer service requests of the purchaser, which eventually leads to the unnecessary expenditure of the seller and the purchaser. However, financially, the poor ice machine manufacturers want to reduce this cost as much as possible. Furthermore, even if they want to sell their products overseas, they are hesitating because of the after-sales service. For this reason, the companies making the ice machine need a system which checks the status of the ice machine and takes the proper actions without the visiting service. Therefore, this paper introduces the remote control and operational status monitoring systems which can monitor the status of the ice machine in the remote area and control it as needed. Through the developed system, the company manufacturing the ice machine and the manager of the ice machine can understand the current status of the ice machine and respond against the ice machine's trouble, immediately. In addition, it can be expected to have great effects on cost reduction because the maintenance and management after selling can be efficiently performed.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.8
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• pp.4763-4768
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• 2014

Recently, aluminum pipes have been used instead of steel pipes for open and shut machines in vinyl housing because of its corrosion-resistance and light weight. In particular, the light weight is very useful for fitting and removal by human resources. On the other hand, an aluminum pipe is weak in winter because aluminum has a larger thermal expansion coefficient than steel. This study examined the freezing and bursting of aluminum pipes by numerical analysis. The mechanical-thermal deformation characteristics were analyzed under the condition of ice volumetric expansion in aluminum pipes reaching 50%. From numerical analysis, large stresses above the yield stress occurred in aluminum pipe after ice expanded in the net diameter immediately. In addition, the freezing and bursting of aluminum pipes was predicted around an ice volumetric expansion of 6 - 7% because the thickness of the aluminum pipe reached an aluminum elongation ratio of 17%. Therefore, it is recommended that aluminum pipes be sealed perfectly to prevent water flow in the pipe. These results suggest that it is very difficult to prevent freezing and bursting of aluminum pipes by water freezing in the pipe.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.9
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• pp.465-473
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• 2018

A cabinet-door integrated finite element model for a built-in side-by-side refrigerator with an ice dispenser and home bar was constructed, and its deformation was analyzed by ANSYS. As loads, the food load in the shelf and baskets, and thermal load occurring during the normal operation condition were considered. From results of the analyses, the door height difference (DHD) and door flatness difference (DFD) between the two doors, and the increase in the gap of the door gasket, which affects the sealing of cool air in the cabinet, were derived. As results of an evaluation of the differences, the DHD and DFD under the assembled condition satisfied the acceptance criteria of the manufacturer. The food and thermal loads increased the DHD and DFD due to thermal deformation, and the DFD increased significantly. In addition, the increase in the gap of door gasket located between the cabinet and doors was derived from the results of displacements under the food and thermal loads. The evaluation showed that the maximum increase in gap appeared at the left edge of the freezing compartment gasket, which satisfied the acceptance criteria of the manufacturer.

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.29 no.2
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• pp.25-31
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• 2000

최근 경제성장과 생활수준의 향상으로 냉방기기의 설치가 보편화되면서 하절기 냉방부하 증가에 따른 전력 에너지 공급상의 위기를 맞고 있다. 이와 같은 문제점을 해결하기 위하여 한국전력공사에서는 심야 전력 공급 시간에 냉동기를 가동하여, 얼음의 형태로 냉열을 저장하였다가 주간 냉방에 활용하는 빙축열 냉방 시스템을 보급 하여 주간전력 사용을 우회시키는 방법으로 전력수급의 안정화에 기여하고 예비율을 높이려는 노력을 하고 있다. 이러한 빙축열 냉방 시스템을 좀더 효율적으로 사용하기 위해서는 빙축열 냉방 시스템에 대한 연구가 필요하며 특히 빙축열 부하예측 기술과 시스템 최적제어 기술의 개발은 최대순간 요구부하의 개선은 물론 시스템의 성능향상과 에너지 소비감소에도 효과적으로 쓰일 수 있다. 따라서 본고에서는 야간에 빙축조에 저장시킨 축열만으로 주간의 냉방부하를 감당하게 하는 전부하 축열 방식을 선택하여 시스템 각 구성요소의 동적현상을 고려한 효과적인 수학적 모텔을 제시하고 이를 사용하여 빙축열 냉방시스탱의 최적제어 알고리즘을 개발하고 시뮬레이션을 통해 그 효율성을 확인하는 것을 목적으로 한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1492-1503
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• 2015

This study evaluated the combination effect of various freezing and thawing techniques on the quality and nutritional aspects of onions. Onions were frozen by natural air convection freezing (NCF), air blast freezing (ABF), and liquid nitrogen freezing (LNF). Onions were frozen for 76 min by NCF, 9 min by ABF, and 9 min by LNF. The freezing treatment was stopped when the core temperature reached $-12^{\circ}C$ for NCF and ABF, and $-120^{\circ}C$ for LNF. Frozen samples were thawed through natural air convection thawing, running water thawing, sonication thawing (ST), or microwave thawing. The quality and nutritional aspects of frozen-thawed onions were evaluated by measuring thawing loss, pH, texture, water content, color, and SEM image. ST was found to cause the least loss in onion sample among the tested thawing methods, whereas the freezing methods did not cause any significant loss. In our experiment, thawing is found to be a more critical technique when compared to that of freezing. There were no clear quantifications or trends of pH and water content among different freezing and thawing techniques. The highest total color difference (${\Delta}E$) was observed in the NCF sample. For morphological observation, ABF gave the smallest ice crystal size, as well as minimum cell collapse. Loss of vitamin C, free sugar, and organic acid content was lower in the ABF and ST sample, when compared to other trials. In our study, we found that combination of ABF and ST could preserve the quality and nutritional aspects of frozen-thawed onions better than other methods.

• Food Science and Preservation
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• v.24 no.2
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• pp.168-180
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• 2017

This study was performed to determine the rapid thawing method for reducing the thawing time of frozen pork loins and to examine the effects of supercooling on the microbiological, physicochemical, and sensory qualities of fresh and frozen-thawed pork during storage at -1.5, 4, and $15^{\circ}C$. Forced-air thawing at $4^{\circ}C$ was the most time-consuming process, whereas radio frequency thawing time was the shortest by dielectric heating. The supercooling storage temperature was chosen to be $-1.5^{\circ}C$ because microstructural damages were not observed in the pork sample after cooling at $-1.5^{\circ}C$ for 24 h. Fresh or frozen-thawed pork loins stored at $-1.5^{\circ}C$ had lower drip loss and total volatile base nitrogen, thiobarbituric acid-reactive substance, and Hunter b* levels than loins stored at 4 and $15^{\circ}C$. In addition, the least degree of increase in preexisting microorganisms counts of the fresh or frozen-thawed pork loin samples was obtained during supercooled storage at $-1.5^{\circ}C$. Sensory quality results of fresh and frozen-thawed pork loin samples stored at $-1.5^{\circ}C$ showed higher scores than the samples stored at 4 and $15^{\circ}C$. These data indicate that supercooling at $-1.5^{\circ}C$ in the meat processing industry would be effective for maintaining the quality of pork meats without ice crystal nucleation and formation.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.10
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• pp.8-14
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• 2017

Improvements in the standard of living and lifestyle have led to increased sales of frozen milk products, such as soft ice cream or slush. These frozen milk products are commonly made in a small refrigeration machine. In a soft ice cream machine, the freezer is composed of a concentric cylinder, where the refrigerant flows in the annul us and the ice cream is made in the cylinder by a rotating scraper. In this study, an optimization and performance evaluation were conducted on a soft ice cream machine having a freezer volume of 2.8 liters. The optimization was focused on the scraper rotation speed and the refrigerant path of the freezer. The measurements included the temperature, pressure and consumed power. At the optimized speed of 124 rpm, ice cream was produced in 6 minutes and 2 seconds, and the COP was 0.90. Through a flow visualization study using air-water, the refrigerant path was improved. The improved design reduced the ice cream making time significantly. The present results may be used for the optimization of other refrigeration cycles, including those of frozen food products.

• Journal of Advanced Marine Engineering and Technology
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• v.35 no.4
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• pp.421-428
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• 2011

Thermal energy storage(TES) cooling system using cheaper electricity of off-peak time has been applied to relieve a significant portion of the peak demand of electricity during the daytime in summer. Slurry ice type thermal energy storage cooling system is one kind of more efficient ice-thermal energy storage cooling system than Ice-on-Coil type or Encapsulated type TES cooling system, even though, which are more popular TES system. This experimental study was carried out to observe flow pattern and formation of slurry ice in reversing flow layer to improve efficiency of heat transfer between fluid and freezing tube and to disturb ice adhesion on tube surface. The reversing flow layer was made by using reversing materials in heat exchanger section(test section) to disturb ice adhesion. At this experiment, styrofoam balls and poly propylene balls were used as reversing materials, and a 20wt% solution of ethylene glycol was used as reversing flow layer. The experimental apparatus was constructed of the test section for making/storing slurry ice, the brine tank, pumps for circulating of a 20wt% solution of ethylene glycol and brine, a flow-meter, a data logger for measuring the temperature. The experiments were carried out under various conditions, with volumetric flow rate, ball filling rate and air filling rate.

• Bulletin of the Society of Naval Architects of Korea
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• v.32 no.4
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• pp.57-63
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• 1995

극지개발을 위해서는 극지의 혹독한 자연환경을 대상으로 하는 과학지식과 극지에서 사용되는 특수시설과 장비를 설계, 시공 그리고 운용하는 공학기술이 요구된다. 극지관련 공학기술은 저 온용재료 관련기술, 도로나 교량, 건축물과 같은 극한지 천연자원의 시추와 생산, 수송을 위한 해양구조물과 파이프라인 관련기술, 그리고 얼음의 재료특성에 관한 이론 및 실험으로 크게 구 분할 수 있다. (Table 1). 극지용 구조물과 빙해항행선박 (쇄빙선) 은 일반 해역에서 운용되는 구조물에 비해 형상, 구조강도, 의장, 저온특수설비 등에서 새로운 개념의 기술이 요구되기 때 문에 금후 국내 조선해양산업계가 지향해야 할 고도의 기술집약형 건조물이다. 또한 최근 들어 국내에서도 시베리아 천연자원의 해상운송을 위해 빙해역을 운항할 수 있는 유조선이나 일반 화물선을 확보해야할 필요성이 대두되고 있으며, 또한 국내 조선업계의 생산기술이 비약적으로 발전함에 따라 외국으로부터의 빙해항행선박의 수주도 이루어지고 있으나 아직 이들 선박의 설계를 위한 독자적인 기술은 미흡한 현실이다. 극지개발은 이론적 접근과 함께 실험에 의한 신뢰성 있는 자료를 축적해야 한다. 이를 위해서는 빙해수조(,ice model basin)의 건조나 빙역학 실험을 위한 냉동실험실 (cold room)의 건립을 위한 초기투자가 절실히 요구되며 산업계의 수 요에 따른 포괄적인 산학협동연구가 진행되어야 할 필요가 있다. 빙해수조와 냉동실험실은 빙 해역에 직접 접하지 않은 국가에서 극지공학 연구에 참여하기 위한 필수적인 시설인데 table 2에 대표적인 빙해수조의 설치장소와 규모에 대하여 정리하였다. 이 글은 우리 나라가 쉽게 접할 수 없는 극지환경을 이해하고 가까운 장래에 예상되는 수주경쟁에 대비하여, 국내외의 극지개발 동향을 분석하고 이에 대한 국내의 극지관련 연구의 현황과 앞으로의 전망을 살펴보기 위하여 준비된 것이다. 이 글에서는 극지공학 일반보다는 조선해양분야에 관련된 내용만으로 국한한다.

• Journal of the Korean Society of Visualization
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• v.15 no.2
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• pp.26-32
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• 2017

Hypochlorous acid(HOCl) is a chemical that is a safe sanitizer and disinfectant approved by the Food and Drug Administration as a food additive, exhibiting strong sterilizing power with low effective chlorine concentration of pH 5.0-6.5 and effective chlorine concentration 10-80 ppm. To apply to fishery industries, we develope the HOCl ice for store or delivery of fishery products. However when HOCl is being frozen, the contained HOCl are expelled out from the ice due to the molecular structures of ice; there is no space to contain HOCl inside. To increase chlorine containing amount in ice, we develop the alginate particles containing HOCl which is bio comparable since alginate is a natural polymer extracted from the brown algae and it is widely used for drug delivery and containing substances, etc. We produce HOCl with water as base solution suppressing osmotic flow from fishery products, and mix it with the developed alginate particles and made HOCl-alginate ice and checked the remaining amount of HOCl. We measure the change of pH and chlorine concentration optimizing the best concentration of alginate particles. Finally, we produce the alginate particle HOCl ices with respect to the alginate's optimal concentration.