• Proceedings of the Korean Institute of Intelligent Systems Conference
• /
• 1997.11a
• /
• pp.93-97
• /
• 1997

본 연구는 새로운 부하(고온의 저장물)가 냉장실 내부에 인입됨에 따라 발생하는 온도불균형을 해소하기 위해 채택된 집중냉각 방식에 있어서의 회전날개의 정지각도 결정 알고리즘 관한 것으로, 특히 냉장실내의 온도에 직접적인 영향을 미치는 압축기 (Compressor) 및 냉기팬(냉기를 냉장실내에 불어넣기 위한 팬)의 운전상황을 입력으로 냉장실내 여러 영역에서의 온도를 추정하는 퍼지적응모델을 이용하여 온도불균형 영역을 검지하고, 이에 따라 회전날개의 각도를 제어함으로서 냉장실 내부의 온도평형을 신속히 이루게하는 특징을 가지고 있다.

• Proceedings of the Korean Institute of Intelligent Systems Conference
• /
• 1996.10a
• /
• pp.194-197
• /
• 1996

냉장실의 온도분포의 추정은 냉장고의 과냉현상 방지, 운전효율 향상을 위해 필요할 뿐만이 아니라 최근 많은 제품에서 제공하고 있는 집중냉각기능을 실현하는데 있어서도 필수 불가결한 과정이라 할 수 있다. 본 연구에서는 냉장실내 온도분포추정에 있어서의 문제점을 개관하고, 온도분포추정을 위한 퍼지불감대(Fuzzy Dead Zone)를 갖는 퍼지동정모델(Fuzzy Identification Model)을 제안한다. 또한, 얻어진 모델을 이용하여 냉장실내 온도센서의 최적위치에 관하여 고찰한다.

• Journal of the Korean Applied Science and Technology
• /
• v.35 no.2
• /
• pp.357-366
• /
• 2018

In this study, if the set temperature of the refrigerator differs from the set temperature of the refrigerator, the temperature distribution of food in the refrigerator is estimated by measuring the temperature in the refrigerator and in the refrigerator room. In addition, based on the set temperature of the refrigerator and the freezer, the temperature range of the heat is large and the time required to recover to the set temperature is to be determined. And the optimal setting temperature for home refrigerators is to be shown by measuring the amount of power consumed to recover to the set temperature. As a result, the conditions in which the temperature in the freezer realized $-18^{\circ}C$ were only appropriate in case 3, Case 6, Case 8, and Case 9 when the set temperature in the refrigerator was lower than that in the freezer. Under these conditions, the minimum temperature in the refrigerator was $-1.1^{\circ}C$, Case 6 was $-1.5^{\circ}C$, Case 8 was $-1.1^{\circ}C$ and Case 9 was $-0.8^{\circ}C$, respectively. Also, the total power consumption during the 10 hours operation time of each case was greater than the setting temperature of the freezer and the refrigerator except case 4, since case 4 started operation around 13:30 in the morning.

• Journal of Energy Engineering
• /
• v.21 no.2
• /
• pp.138-143
• /
• 2012

The present study has been carried out to elucidate the unsteady temperature characteristics of a refrigerator near gasket region by measuring time dependent temperature measurements. From the measured values of the time dependent temperature inside and outside region of a refrigerator, one could see that the temperature varies periodically with time from the effect of refrigerator operation. The measured mean temperatures at the wall had great different value from the previous other research results conducted by numeric ofheat transfer using improperfheat transfer boundary condition. The present study could give the experiment ofdata for the properfnumeric ofheat transfer an oysis and suggest more accuratefheat transfer boundary conditions for the inside and outside of a refrigerator.

• KOREAN POULTRY JOURNAL
• /
• v.40 no.11
• /
• pp.168-170
• /
• 2008

농촌진흥청 축산과학원(원장 이상진)은 농장에서 계란을 출하할 때 집하장까지 운송에 소요되는 시간과 온도에 따른 품질을 조사한 결과, 운송시간이 짧고, 운송온도가 낮을수록 계란의 신선도가 높은 것으로 나타났다고 밝혔다. 계란은 작은 중량임에도 불구하고 병아리를 탄생시킬 수 있는 완전영양소를 갖고있기 때문에 요즘과 같이 온도가 높아지는 시기에는 달걀 내부의 호흡작용과 수분증발에 의해 계란의 품질이 현저히 나빠질 수 있다. 시험에 의하면 계란은 운송거리가 5km이내일 때에는 상온 운송차량과 $4^{\circ}C$ 냉장차량에서 계란의 신선도(Haugh unit)에는 차이가 없었으나, 운송거리가 100km이상에서는 냉장운송을 하지 않으면 신선도가 4배 이상 현저하게 낮아졌다. 또한, 난각의 총 미생물 수에서도 운송거리가 5km이내에서는 운송차량의 온도에 따른 차이가 없었으나, 100km이상 운송 시에는 냉장을 하지 않은 계란이 냉장계란에 비하여 2배 정도 높아지는 것으로 나타났다. 농촌진흥청 축산과학원 유영모 박사는 "계란이 농장에서 판매장까지 복잡한 경로를거쳐 유통되는 경우가 많은데, 요즘과 같은 고온기에는 계란의 신선도를 유지하는 냉장유통이 필요하며, 특히 여름철 장거리 운송 시에는 냉장차량을 이용하는 것이 계란의 신선도를 유지하는데 중요하다"고 말했다.

• Current Research on Agriculture and Life Sciences
• /
• v.6
• /
• pp.113-120
• /
• 1988

Concern was forcused to investigate the relationship between nitrite and ascorbic acid contents in spinach during processing and storage in this experiment. Contents of nitrate and nitrite in fresh spinach were 3,000ppm and 0.25ppm, respectively. Nitrite contents were decreased by branching and storaging, while the nitrite contents were increased. The tendency was accelerated by seasoning. When spinach was stored at $4^{\circ}C$ and $25^{\circ}C$, Changes of nitrate and contents were rapid at $25^{\circ}C$, but slow at $4^{\circ}C$. In the relationship among the contents of nitrite, nitrate, and ascorbic acid during storage, nitrate contents were decreasing, whereas nitrite and ascorbic acid contents were increasing.

• Journal of Food Hygiene and Safety
• /
• v.26 no.4
• /
• pp.308-314
• /
• 2011

This study surveyed and compared the temperatures established in display stands and food surfaces for cold and frozen foods in large discount stores in Korea. The temperatures established in display stands for cold food ranged with $3.5{\pm}1.8^{\circ}C$ as mean, minimum and maximum were $0^{\circ}C$ and $7^{\circ}C$. However, the surface temperatures of cold food on sale ranged with $10.7{\pm}2.9^{\circ}C$ as a mean, minimum $4.6^{\circ}C$ and maximum $18.4^{\circ}C$. Totally, the surface temperature of cold food on sale was $7.2^{\circ}C$, as a mean, higher than established in display stands for cold food in large discount stores in Korea. 53% of the surveyed cold foods were more than $10^{\circ}C$ in surface temperature and only 47% was less than $10^{\circ}C$. The differences between temperatures were lowest in fruits, salads and vegetables, but highest in milk products. On the other hand, the temperatures established in display stands for frozen food showed a range with $-20.7{\pm}1^{\circ}C$ as a mean. However, the surface temperatures of frozen food on sale showed a range with $-15.4{\pm}5^{\circ}C$ as a mean, minimum $-28^{\circ}C$ and maximum $-4.6^{\circ}C$ (included defrosting). The surface temperatures of frozen food, frozen meats, frozen processed foods and ice creams were $-13.8^{\circ}C$, $-15.9^{\circ}C$, and $-16.8^{\circ}C$, respectively. Only 32.3% of surveyed frozen foods showed less than $-18^{\circ}C$ in surface temperature. In conclusion, the temperatures established on cold and frozen food display stands were less than those of cold and frozen food surfaces on sale. There was also much variation in food surface temperatures during cold and frozen food storage and sales. Therefore, a temperature management system technology use at the distribution level for cold and frozen foods will be developed.

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

• Journal of Energy Engineering
• /
• v.23 no.4
• /
• pp.247-255
• /
• 2014

The present study was conducted to elucidate the characteristics of temperature at the inlet and outlet pipes of a refrigerator drain condenser and suggest the method to predict the temperature of the refrigerant at the inlet and outlet pipes of the drain condenser. For this purpose, a built in style refrigerator was installed in a constant temperature chamber to measure temperatures at the inlet and outlet pipes of the drain condenser. From the results of the present analysis, it could be seen that the measured temperatures changed from $37^{\circ}C$ to $46^{\circ}C$ and the actual refrigerant temperatures were higher than the measured temperatures with the difference magnitude of $8^{\circ}C$ to $22^{\circ}C$. The present study suggested that the temperatures of the refrigerator could be calculated with the measured temperatures by introducing curve fitting of the measured temperature. The predicted refrigerant temperatures by the present study had the accuracy within 6% error of the actual refrigerant temperatures.

• Korean Journal of Food Science and Technology
• /
• v.42 no.3
• /
• pp.373-376
• /
• 2010

The objective of this study was to present the proper probability distribution model based on the data obtained from surveys on domestic refrigerator food storage temperatures in home. Domestic refrigerator temperatures were determined as risk factors in foodborne disease outbreaks for microbial risk assessment (MRA). The temperature was measured by directly visiting 139 homes using a data logger from May to September of 2009. The overall mean temperature for all the refrigerators in the survey was $3.53{\pm}2.96^{\circ}C$, with 23.6% of the refrigerators measuring above $5^{\circ}C$. Probability distributions were also created using @RISK program based on the measured temperature data. Statistical ranking was determined by the goodness of fit (GOF, i.e., the Kolmogorov-Smirnov (KS) or Anderson-Darling (AD) test) to determine the proper probability distribution model. This result showed that the LogLogistic (-10.407, 13.616, 8.6107) distribution was found to be the most appropriate for the MRA model. The results of this study might be directly used as input variables in exposure evaluation for conducting MRA.