• Food Science of Animal Resources
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• v.25 no.1
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• pp.1-6
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• 2005

To evaluate the microbiological quality of pork carcasses at different slaughtering process in large and small scale slaughtering houses, swabbing method was used to analyze microorganisms on the surface of pork belly in each process of before evisceration, after evisceration, before final wash, after final wash and in chilling. In autumn time, large scale slaughterhouse showed lower incidence of aerobic microorganisms (10²∼10³ CFU/㎠) than those of small scale slaughterhouse (10⁴∼10/sup 5/ CFU/㎠) during all processing lines. Samples from cold room of large scale slaughterhouse showed lower incidence of aerobic cells (10² CFU/㎠) than small scale slaughterhouse (10⁴ CFU/㎠). In winter and spring time, large scale slaughterhouse showed lower incidence of aerobic microorganisms than those of small scale slaughterhouse during the slaughtering process of before evisceration, after evisceration and before final wash, except spring samples from before final wash and chilling at cold room storage in spring time. After final wash, different sampling place of carcass such as belly, ham, jowl showed the different washing effect depending on the small and large scale slaughterhouse. After final wash, ham and belly had lower aerobic cell counts, but jowl had higher aerobic cell counts than each site before final wash.

• 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.

• 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.31 no.6 s.261
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• pp.574-580
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• 2007

The objective of this article is to present an analysis of all heat transfer paths through the energy nose under closed door conditions when refrigeration system of household refrigerator-freezer is operating on. Both experimental and numerical methods are suggested as a means of determining the overall energy nose load amount as well as the load due to each pathway such as mullion section and F and R sides of the household refrigerator-freezer. In other words, all loads determined in this article are just energy nose and not the loads seen by the refrigeration system. We suggest good ideas for improving the heat transfer losses such as conduction and convection through the energy nose. As we can be known from the experimental test results, it is effective to prevent the heat loss of a mullion section. And energy efficiency is also decreased approximately 6% compared to that of a baseline sample test result. As we can be known from the Ansys 8.1 analysis, it is shown the steady state temperature distribution in figures from 6 to 8. And the direction of the heat flow through the energy nose section is also easily seen from that In conclusion, the article is focused on an energy nose section in household refrigerator-freezer for practical proposes which is the energy saving in a household refrigerator-freezer. And the method suggested may be applied to any make or model to aid in the search for high efficient energy nose section of household side by side refrigerator-freezer as well as top mounted refrigerator-freezer, commercial refrigerator and so on.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.335-341
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• 2004

This study was carried out to evaluate the microbiological quality of poultry carcasses at different slaughtering process in large (>50,000 chicken/day) and small (<30,000 chicken/day) scale slaughtering houses. Whole bird rinse technique was used to analyze the incidence of microorganisms on poultry carcasses in each process of before visceration, after evisceration, after final wash, after main chilling and in cold room. In summer time, small scale slaughterhouse showed lower incidence of aerobic microorganisms (10$\^$4/ CFU/mL) than those of large scale slaughterhouse (10$\^$5/ CFU/mL) at the process of after main chilling and in cold room. But small scale slaughterhouse showed higher incidence of E. coli (10$^2$-10$^4$ CFU/mL) than those of large scale slaughterhouse (10$\^$-2/ CFU/mL) at each slaughtering process observed. During autumn and winter time, small scale slaughterhouse showed similar incidence of aerobic microorganisms as large scale slaughterhouse (10$\^$5/ CFU/mL after evisceration, 10$^4$ CFU/mL after main chilling and cold storage). Samples from carcasses during autumn and winter time in cold room showed no difference in E. coli counts (10$^2$ in autumn time and 10$^3$ CFU/mL in winter time) between large and small scale slaughterhouse. In spring time, small scale slaughterhouse showed lower incidence of aerobic microorganisms than those of large scale slaughterhouse at each slaughtering process observed except after main chilling. Small scale slaughterhouse showed higher incidence of aerobic microorganisms in final cooling water than large scale slaughterhouse during spring time.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.19 no.3
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• pp.629-635
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• 2015

In this paper, we propose the reefer container monitoring system that not only monitors internal temperature, humidity of reefer container but also tracks the real-time location using GPS. It consists of a tag of information of situation using 433MHz RF transmitter(communication), GPS to track the real-time location and a device using WCDMA/GSM communication to transmit information to the server. We tested by applying the proposed system in reefer containers with yellow melons, melons transported from Korea to Singapore to track the location and check the temperature and the humidity. The result of this test is that there is a temperature difference around 1.7 degree depending on the position of inside of container and maintains the humidity stably about 97%. If we apply this proposed system to agricultural marketing, it is possible to get the time that fruits start to decay and minimize the loss of fruits by decaying during shipping.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.632-637
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• 1996

Effects of refrigeration temperature and its fluctuation range on the growth of psychrotrophic microorganisms and the quality of refrigerated foods such as apple, fish and oyster were evaluated to find optimum storage conditions for a domestic refrigerator. Refrigeration temperature was $2^{\circ}C$ or $4^{\circ}C$, and fluctuation ranges were varied: ${\pm}0.3,\;{\pm}1.0,\;{\pm}1.2,\;or\;{\pm}4.0^{\circ}C$. Changes in hardness of apples stored at $2{\pm}0.3^{\circ}C$ were much slower than those of apples stored at $4{\pm}1.2^{\circ}C$. Freshness of fish and oyster also lasted much longer at low temperature such as $2{\pm}0.3^{\circ}C$. The growth of Listeria monocytogenes inoculated on sliced ham was inhibited for 1 month at $2{\pm}0.3^{\circ}C$, but the cells at $4{\pm}1.2^{\circ}C$ began to grows as time elapsed. Therefore, it was expected that shelf-life of certain food stored in a domestic refrigerator could be extended by lowering temperature to $2^{\circ}C$ and by reducing fluctuation range of refrigerator.

• Transactions of the KSME C: Technology and Education
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• v.3 no.1
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• pp.37-44
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• 2015

In this paper dynamic deformation of lower hinge of refrigerator is simulated using dynamic finite element analysis while refrigerator is being dropped. The flow stress curves considering velocity dependency of hinge and lower packing material are determined through bending test and compression test at several dropping speeds. The determined material properties and flow stress from reverse engineering were used as input data for refrigerator's drop test using a dynamic finite element analysis software LS-DYNA. Additionally the result between CAE and 3D deformation measurement from real refrigerator drop test are compared and the result shows that the proposed analysis model is very useful to design lower hinge and lower packing endurable to the impulsive drop impact.

• Journal of the Society of Disaster Information
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• v.19 no.1
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• pp.117-127
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• 2023

Purpose: The number of Cold Storages at home and abroad is on the rise, fires in large Cold Storages have recently occurred. As fires continue to occur and property damage is on the rise every year, the importance of preventing fires in large Cold Storage is growing. Method: Real Cold Storages were investigated on-site and fire cases were analyzed to derive and analyze fire risk, and the ORS, which is emerging as an adaptive fire prevention technology of Cold Storage, was investigated through FDS. Result: oxygen concentration 21, 15.7% and 17.7, 16.7% were analyzed through FDS, and flashover was reached within 3~4 minutes from 21, 17.7, 16.7%, but if oxygen concentration was lowered to 15.7%, it didn't ignite for 13 minutes. Conclusion: This study understood the concept and general part of the ORS, modeled the freezer through FDS, and analyzed the oxygen concentration to analyze the fire protection adaptability of the ORS. In the future, it is expected that large-scale empirical experiments and related regulations will be prepared to provide solutions for fire prevention in Cold Storages in blind spots of fire.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1995.10a
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• pp.638-641
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• 1995

The model-technology has been conduced to a large quantity of automobile and electric products. However, many problems in mold-technology have been solved through trial and error of experts. So it has given rise to overdesign of mold and generated other problems in production line. In this paper we choosed the lower-mold of a cool chamber in refrigerator as the model of the study and mass reduced overdesigned mold. In mass reduction process, several cases in plane processing error were selected for the sample case through FEM analysis & simplicated theory analysis and each case was evaluated for mass reduction.