• Journal of the KSME
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• v.25 no.5
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• pp.400-405
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• 1985

펠티어효과가 10여년 전에 발견되었으나 이것을 공학분야에 응용되기 시작한 것은 반도체 재료가 개발되기 시작한 1950년경부터 실용화되기 시작하였다. 이러한 열전식 열펌프를 이용하여 냉 각시스템을 만들 경우 재래식인 기계식 냉동시스템과 비교해 볼 때 여러 가지 장점이 있다. 열전식 냉동방법은 전자가 한 반도체에서 다른 반도체로 이동하면서 그 주위의 열과 함께 이동 하는 원리를 이용한 것이기 때문에 기계식 냉동시스템의 중요한 구성품인 압축기, 증발기, 응 축기, 용매제와 같은 부품이 전혀 필요가 없다. 움직이는 부품이 없기 때문에 소음이 없고 신 뢰성이 높다. 100W 보다 적은 열출력에 대해서는 무게가 적고 부피가 적은 장점이 있다. 또한 습도 제어가 정확하고 전류의 방향만 바꾸워 주면 쉽게 냉동에서 가열로 전환이 된다. 작동습 도범위는 제품에 따라 다르지만 대개 +100.deg.C~ -125.deg. C까지 가능하다. 이러한 장점 때 문에 가장 많이 응용되고 있는 분야는 군사무기인 관성항법유도무기의 전자부품실을 냉각시켜 주는 데 사용되고 그 외에 용도는 다양하다. 본 고에서는 열전식 열펌프의 원리와 그 응용에 대해서 가능한 상세히 설명하여 앞으로 이 분야에 대한 연구에 보템이 되고저 한다.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.32 no.8
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• pp.567-573
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• 2008

The conventional refrigeration system is composed of a compressor, condenser, receiver, expansion valve or capillary tube, and an evaporator. The refrigeration system used in this study has additional expansion valve and evaporator along with an evaporation pressure regulator(EPR) at the exit side of the evaporator. The two evaporators can be operated at different temperatures according to the opening of the EPR. The experimental results obtained using the refrigeration system with parallel control of evaporation pressure are presented and the performance analysis of the refrigeration system with two evaporators is conducted.

• Journal of Applied Biological Chemistry
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• v.52 no.4
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• pp.200-204
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• 2009

The change of biological activities of melon were investigated during frozen storage. The total phenolic concentrations in melon juice and water extract were 296.25 and $433.25\;{\mu}g/mL$, respectively. The total flavonoid contents in melon juice and water extract were 20.83 and $53.58\;{\mu}g/mL$, respectively. Antioxidant activities of melon juice and water extract were determined. The DPPH of water extract of melon (85.84%) was higher than the melon juice (60.58%). ABTS of melon juice and water extract were 94.50 and 99.30%, respectively. SOD-like activity and xanthine oxidase inhibitory activity of melon of water extracts were higher than those of melon juice. $\alpha$-Glucosidase inhibitory activity of melon juice and water extract were 22.42 and 23.43%, respectively. The changes in the antioxidant activity of melon was insignificant until 6 months of frozen storage. Therefore, it was expected that frozen storage of melon was useful preservation expedient for consistent supply of raw materials.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.364-369
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• 1989

Experiments were carried out to investigate on the effect of cryoprotectants to the quality changes of pork and beef muscles during frozen storage . Beef and pork muscles were mixed with various cryoprotectants and stored at $-20^{\circ}C$ in a chest freezer for 12 weeks. Samples were analyzed for pH changes, TBA value, free atty acid contents, water and salt soluble protein extractability. The results obtained are summerized as follows. The pH value in all of cryoprotectants added samples were increased up to 0.25-0.5 as in non-treated samples . The TBA value, free fatty acid contents were increased with storage time as compared with the non-treated sample. Cryoprotectant effect on water soluble protein extractability was greater in pork than in beef muscle during frozen storage, especially in pork muscle treated CP-B, mixture of sorbitol, sucrose and sodium tripolyphosphate, as compared with non-treated sample. Cryoprotectant effect on salt soluble protein extractability during frozen storage was more pronounced in the beef muscle treated with CP-A which was mixture of sorbitol, mono sodium glutamate and sodium tripolyphosphate, and in the pork muscle treated with CP-B, mixture of sorbitol, sucrose and sodium tripolyphosphate than in the non-treated sample.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.41 no.1
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• pp.47-51
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• 2017

Recently international cooperations are formed to deal with the environmental pollution of the atmosphere generated by the vapor compression refrigeration system. A refrigeration technique, which can replace existing CFC refrigerants that are the main cause of environmental contamination, has received greater attention. Magnetic refrigeration is a refrigeration technique using the magnetocaloric effect of the magnetic material, and is an eco-friendly refrigeration technology using the solid refrigerant instead of CFC refrigerants. Also it is regarded as an efficient refrigeration system to generate temperature difference between high and low sides using the temperature change of magnetic refrigerants according to the change of magnetic field, instead of using power-consuming and noisy compressor. In this paper, we introduce the magnetic refrigeration apparatus using concentric Halbach cylinder permanent magnets and the experimental results using the apparatus.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.322-327
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• 2004

This study was carried out to evaluate the effect of flour's protein contents on the quality of Danish pastries made with frozen doughs. Danish pastries for frozen dough were made by straight dough method. Frozen doughs were stored for 12 weeks at -20$^{\circ}C$ and baked after thawing and fermentation a month. The volume, the moisture content, the texture and the quality evaluation of Danish pastries were investigated. The volume of Danish pastry decreased with the increase of frozen storage time. Danish pastry made by flour of 13.2% protein content showed larger volume than that made by flour of 9.2% protein content. The moisture content of Danish pastry revealed that there were no significant decrease with the increase of frozen storage time. In terms of hardness, Danish pastry made by flour of 9.2% protein content accomplished the best texture in the resulting pastry. On the quality evaluation, Danish pastry made by flour of 13.2% protein content had the highest score.

• Journal of Convergence for Information Technology
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• v.11 no.1
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• pp.128-135
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• 2021

The possibility and effectiveness of cryopreservation was determined to assess survival rates and improve stock management of thawed embryos of Manila clam, Ruditapes philippinarum. The ideal freezing rates were designed and tested to allow cryoprotectants to equilibrate across the membrane during freezing. Survival rates ranging from 0 to 64.3% were obtained using a stepwise freezing protocol compared with 82.3% control rates. Embryos of Ruditapes philippinarum were equilibrated in 2 CPAs plus sea water for 10 min at 25℃ and then cooled at -1℃/min from 20℃ to -12℃. Straws containing more than 100 embryos were held at 12℃ for 5 min allowing equilibration after seeding and slowly cooled at 2℃/min. to -35℃ for 30 min for equilibration before quenching in liquid nitrogen. Dimethyl sulfoxide (DMSO) is the best cryoprotectant indicated for embryos of R. philippinarum with a survival rate of 64.3±3.28% in the presence of 2.0 M DMSO.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1444-1450
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• 2007

To prevent the deterioration of jujube wine quality due to commercial heating process for sterilization, hydrostatic pressure (500 MPa, 5 min) or freezing (frozen at $-20^{\circ}C$ for 3 days, followed by thawing at room temperature for 4 hr) treatment was applied. Their microbial count, physicochemical property and sensory quality were investigated in comparison to heat-treated jujube wine ($63^{\circ}C$, 10 min) and commercial wine. Pressure-treated and commercial jujube wine were completely sterilized and heat-treated wine was decreased to <10 CFU/mL while freezing-treated jujube wine was partially sterilized $(30{\sim}60%)$. Hydrostatic pressure and freezing, and heat treatment had no influence on chemical compositions such as pH, acidity, amino acidity, reducing sugar and ethanol content, but significantly induced the changes of instrumental color. While sensory quality of heat-treated jujube wine was significantly deteriorated, reducing sour and burning taste, that of pressure and freezing-treated jujube wine was maintained fresh without decrease in sour and burning taste.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.500-505
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• 1985

A method to store concentrated milk in the liquid state at $-15^{\circ}C$ was developed, and quality changes during storage of milk were evaluated. Combined cryoprotectants (CCP) suitable for storing concentrated milk in the liquid state at $-15^{\circ}C$ were consisted of 17.74% sucrose, 8.87% glucose, 8.87% fructose, 2% glycerol, 0.25% sodium hexametaphosphate, 0.25% NaCl and 0.02% ascorbic acid. The amount of CCP to be added to concentrated milk to depress freezing point to $-15^{\circ}C$ was 38% by weight. Gelation due to protein denaturation was the most serious quality change during storage, which adversely affected appearance and utilization of the stored product. Gelation was observed after 3 weeks storage in the control, but it was not in milk with CCP throughout 18 weeks storage. Amount of protein precipitated increased in the control during storage, whereas there was no protein precipitated in milk with CCP. Surface color and peroxide value of the control and treatment did not change significantly during storage, and there were no marked differences between the control and treatment. These results indicated that quality of concentrated milk could be preserved, without gelation, by storing milk with CCP in the -liquid state at the frozen storage temperature. Besides, energy required for freezing preservation of milk could be significantly reduced by elimination of phase changes for freezing and thawing, and the stored product could be continuously processed for the final products without long waiting time for thawing.

• 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.