• Solar Energy
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• v.12 no.1
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• pp.59-71
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• 1992

The purposes of the present study are to investigate the characteristics of heat storage and emission of the PCM($CalCl_2{\cdot}6H_2O$) panel, and to analyze the distribution of indoor air temperature in a floor heating space with PCM panels for the heating system. Two identical unit test cells sized $1.8m^W{\times}1.8m^L{\times}1.8m^H$ were built and installed with specially designed aluminium Ondol-panels. It held 1.2kg of calcium chloride hexahydrate(CCH). It was found that PCM panels could reduce the indoor air temperature fluctuations and maintain the phase changing temperature for considerably long duration, $2{\sim}3$ times longer in heating hour over no-CCH one. When the elapsed time was 6 hours, the average temperature difference between PCM panel and Ondol panel was $7.7^{\circ}C$.

• Journal of the KSME
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• v.18 no.4
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• pp.27-34
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• 1978

열에너지의 저장시스템은 축열채조, 열전달기기와 용기 및 보온재의 3개 주요부로 이루어진다. 축열재료는 현열계의 경우 온도가 상승하거나 잠열이용의 경우 상변화가 생기는 재료를 말한다. 열전달기기는 열에너지를 열원으로부터 축열재로 건열시키거나 축열재로부터 열부하측으로 열에 너지를 전달시키는 역할을 한다. 보온이 된 용기는 축열재를 외부로부터 열차단이 되도록 하여 외부로의 에너지 손실이 없도록한다. 열에너지저장시스템의 주성능득성은 용량, 에너지전달원, 저장온도에 의하여 주어진다. 여기서 용량은 축열재가 저장할 수 있는 에너지의 양을 뜻하고 열 전달율은 에너지원으로부터 축열재료로 또는 반대로 축열재료로부터 에너지부하측으로 전달시킬 수 있는율을 의미한다. 축열온도는 현열계에서는 축열재의 온도가 된다. 이 해설에서는 최근 발간 된 수 개의 자료를 발췌하여 간략히 그 내용을 알리고자 한다.

• Food Science and Preservation
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• v.22 no.6
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• pp.788-795
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• 2015

The efficacy of an experimentally designed cold chain container and a currently used styrofoam container was investigated with respect to important factors affecting the quality of fresh beef during storage under different conditions. The temperature in the TEPP-1 container was maintained at $5^{\circ}C$ using a phase change material (PCM) during transport and delivery. During storage in the TEPP-1 container, no significant difference was observed in pH of beef, but color decreased slightly, which does not affect the desire to purchase. After storage for 7 days, the rate of VBN and TBA in the TEPP-1 container, was lower than that in the TEPP-2 container. Drip loss was lower in the TEPP-1 container (0.87%) than in the TEPP-2 container (1.78%). No significant changes were observed in microbal count until 4 days in either of the containers, but after storage for 7 days, the count increased significantly. Microbial count in TEPP-1 was 6.65 log CFU/mL and that in TEPP-2 was 7.62 log CFU/mL. The results of sensory evaluations indicated that the overall acceptability of beef after storage for 7 days was better in the TEPP-1 container than in the TEPP-2 container. The EPS container was inferior in comparison with TEPP-1 and TEPP-2. It was impossible to continue the experiment using the EPS container after 3 days. These results suggest that the experimentally designed TEPP-1 container can be used for beef transport and delivery for 7 days without significantly affecting the quality of beef.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.6 no.2
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• pp.110-119
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• 1994

Three dimensional characteristics of fluid flow and heat transfer have been studied numerically around the latent heat storage vessel which was applied to the practical ice-storage system. The result obtained indicates that the value of frictional coefficient decreases with decrease of baffle width. For the baffle spacing. $S/H_D=9.375$, baffle height. $H/H_D=0.5$ and various pressure drop, average Nusselt numbers in heat transfer surface are much dependent on the width of side baffle and middle baffle. that is. Nu_m decreases with decrease of the width of middle baffle when the width of side baffle is 4.375, where as the optimum condition of side baffle for $Nu_m$ exists in the range of 3.5< $B_1/H_D$ <4.375 at the width of middle baffle, $B_2/H_D=6.875$.

• Transactions of the Korean Society of Automotive Engineers
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• v.3 no.5
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• pp.64-73
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• 1995

A numerical simulation of heat and fluid flow for predicting the effect of passage arrangement in automotive heat battery has been performed. The system is assumed to be a two-dimensional laminar flow and isothermal boundary is applied to the surface of the latent heat storage vessel. In the case of ideal heat battery the flow rate into each flow passage is evenly distributed. The various models are considered in the view of pressure drop and bulk temperature. The effects on the efficiency of the heat battery are examined by varying geometrical factors such as flow passage clearance, length of a inlet and outlet tank and the length of a latent heat storage vessel. The flow clearance is a very important -factor on the efficiency of a heat battery. As the flow passage clearance becomes narrow, the flow distribution becomes uniform and the bulk temperature increases, however the pressure drop is large. Therefore, optimal flow passage clearance has to be chosen. The present work can be used in optimizing heat battery efficiency.

• Food Science and Preservation
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• v.23 no.4
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• pp.471-478
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• 2016

For the distribution of fresh produce, the thermoelectric cooling system combined with thermo electric materials (TEM) and phase change material (PCM) was studied. The PCM used this study was produced by in-situ polymerization technology which referred microencapsulation of hydrocarbon (n-tetradecane and n-hexadecane). In this study, quality characteristics of bell peppers in thermoelectric cooling system combined with TEM and PCM were analyzed and control was placed in an EPS (expanded polystyrene) box. As a result of quality characteristics analysis, weight of bell peppers decreased and moisture content of bell peppers was 90.96~94.43% during storage. Vitamin C content of bell pepper decreased during storage and reduction ratio of control was higher than that of BPT-5 treatment(bell pepper in thermoelectric cooling system with PCM which is kept the temperature at $5^{\circ}C$). The result of color value, on 21 day, ${\Delta}E$ value of BPT-5 treatment was 5.05 while that of control was 41.8. On 21 day, total bacteria count of BPT-5 treated bell pepper shown less than that of control. In conclusion, it suggested that the thermoelectric cooling system combined with PCM improved quality of fresh produce during transportation and storage.