• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2001.07a
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• pp.795-797
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• 2001

This paper presents an improved automatic vending machine for ices. Specially, the main topic of this paper is the development of moving parts for carrying ices out of a freezer. In general, carrying ices out of a vending machine causes much cool air losses. The developed vending machine reduces much cool air losses by the improvement of moving parts. Also the machine reduces many mechanical troubles caused by the freezing of mechanically moving parts.

• Proceedings of the KSME Conference
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• 2000.11b
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• pp.309-313
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• 2000

An experimental study was conducted to analyze the characteristics of the showcase refrigeration system during frosting and defrosting process. Test showcase was constructed with a cooling capacity of 3RT including 3 evaporators. The dynamic characteristics of the system under frosting and defrosting conditions were investigated. Refrigerant temperature and pressure of the system, dry bulb and wet bulb temperature of air passing through the evaporator, air flow rate and compressor power were measured.

• Journal of Species Research
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• v.8 no.2
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• pp.215-224
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• 2019

We describe three feather mites recovered from a wood sandpiper Tringa glareola that was stored in a $-20^{\circ}C$ freezer at the Chungnam Wild Animal Rescue Center. These feather mites are reported for the first time in South Korea: Avenzoaria totani (Canestrini, 1978), Ingrassia veligera Oudemans, 1904 and Montchadskiana glareolae Dabert and Ehrnsberger, 1999. In this study, we provide morphological diagnoses and illustrations. Additionally, we provide partial sequences of the mitochondrial cytochrome c oxidase subunit I(COI) gene as molecular characteristics of three species.

• Journal of the Korean Dietetic Association
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• v.19 no.3
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• pp.209-222
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• 2013

This study examined the hygiene practices of contract foodservice employees and investigated the influence of education and work environment on these hygienes practices. A questionnaire was distributed to 250 contract foodservice employees and a total of 232 responses were received and analyzed. The overall score for hygiene practices of contract foodservice employees was 3.89 based on a 5-point scale. Cross-contamination was prominent (highest score at 4.46) and the heating temperature was less prominent (lowest score at 3.49). The factors most affecting contract foodservice employees were their work period, the size of the contract foodservice management company, the number of meals served daily, the frequency of meal service per day and the frequency of hygiene education. Compared to small and medium-sized contract foodservice management companies, the major contract foodservice management companies showed higher scores for refrigerator/freezer control (P<0.001), vegetable/fruit disinfection (P<0.001), thawing (P<0.001), heating temperature (P<0.001), cleaning/disinfection (P<0.01), and personal hygiene (P<0.05). The frequency of hygiene education had a significant effect on the performance levels for refrigerator/freezer control (P<0.001), vegetable/fruit disinfection (P<0.001), thawing (P<0.001), heating temperature (P<0.001), cleaning/disinfection control (P<0.001), food supply control (P<0.05), and personal hygiene (P<0.05). From these results, to increase the sanitation quality of contract foodservice operations, hygiene practice levels need to increase and hygiene education systematically should be enforced for foodservice employees.

• Korean Journal of Poultry Science
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• v.16 no.4
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• pp.233-238
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• 1989

This experiment was carried out to establish effective egg storage technology by studying the physico-chemical properties of albumen and yolk during the cold storage. The results obtained were summarized as follows：1. Egg Yolk was gelated and whipping quality and whipping stability of albumen was decreased by the freezing storage. 2. NaCl was the best anti-freezer to prevent the gelation of egg yolk among various anti-freezer (NaCl, glucose, sucrose, amides). 3. Viscosity of egg yolk and albumen was increased and color was changed but changes of colorin albumen was slight during the storage at $-5^{\circ}C$ and $-20^{\circ}C$. 4. To store the 5% NaC1 added egg yolk -at $-5^{\circ}C$ was the best way to prevent the gelation of egg yolk and save the energy. 5. Emulsion capacity of egg yolk was decreased by the cold storage with the addition of NaCl.

• Journal of Advanced Marine Engineering and Technology
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• v.38 no.7
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• pp.828-833
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• 2014

In this paper, the performance characteristics for newly developed ejector refrigeration system, which is that the part of saturated vapor from liquid-vapor separator after ejector expansion process is entrained in ejector, and the saturated liquid flows in the evaporator and compressed with the rest of vapor in separator, is studied. The reasons of the performance improvement of refrigeration system are that the refrigeration capacity is increased due to quality reduction after iso-entropic expansion process by ejector and the compression work is reduced because of the relatively high pressure of vapor refrigerant before compression process. The comparison results of the ejector system entraining expansion gases with the present residential freezer show that the COP increases to 27.8% maximum in case of the pressure drop to 65% of high pressure of freezer, and to 40.1% for 75% pressure drop of refrigerant R401A. The COP improvement rate with 20%~60% pressure lift in diffuser of ejector is only 2.6%~3%.

• Food Science of Animal Resources
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• v.40 no.3
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• pp.444-460
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• 2020

This study was conducted to investigate the effects of freezing and storage temperature (-18℃, -50℃, and -60℃) on the physicochemical properties of pork neck and chicken leg meat in home-scale deep freezers. Pork neck was cut into a thickness of 3 cm (9×9×3 cm, 150 g), individually packed in air-containing packages, and stored at different temperature (-18℃, -50℃, and -60℃) for 6 months. Chicken leg meats were prepared (10 cm long, weighing 70 g) and packed in the same manner. Frozen samples were thawed at 2℃. Physicochemical properties such as thawing loss, cooking loss, water-holding capacity, color, volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances (TBARS) were evaluated. The samples frozen by deep freezing (-60℃) was favorable with respect to thawing loss, color, and VBN. Samples frozen at -60℃ had lower values of thawing loss and VBN than those frozen at -18℃ for all storage periods (p<0.05). Color parameters were more similar to those of fresh meat than to those of samples frozen at -18℃ for 6 months. The TBARS of all samples were below 0.3 mg malondialdehyde/kg, thereby indicating oxidative stability of lipids. Consequently, deep freezing at -60℃ may be acceptable for maintaining the quality of fresh pork neck and chicken leg meat for 6 months without deterioration.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.19 no.1
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• pp.1-10
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• 2020

This study deals with the fabrication and thermal characterization of planar heating elements attached to the backside of the reflector used in the electrodeless lamp of a freezer. We tried to solve the problem of the local heat generation of the linear heating element that occurs about 50℃. The homogeneous dispersion and manufacturing excellence of the planar heating element produced were confirmed through SEM and EDS. In addition, the test specimens was prepared according to the change in the ratio of carbon fiber to the basis weight of the planar heating element, and a sample having a basis weight of 50g/㎡ having a content ratio of carbon fiber of 70% was selected. That sample showed low surface resistance of 4.3Ω/sq and high temperature of about 81℃ at 6V. Durability was confirmed by performing repeated bending evaluation of 3000 cycles for the sample. Large area test specimens were prepared to be applied to the actual reflector, insulated by EVA film and analyzed for their thermal characteristics. From 13V application, the temperature of the linear heating element was higher than 50℃ and the average temperature of 68℃ was maximum at 18V.

• Journal of the Korean Dietetic Association
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• v.30 no.1
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• pp.61-73
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• 2024

This report was prepared to introduce the developed Internet of Things (IoT)-based Smart Food Safety Management System (iMEAL) for children's foodservices registered in the Center for Children's Foodservice Management and report the results of hygiene monitoring through microbial analysis of two foods simulated and distributed based on this system. The program consisted of three menu screens: a foodservice management and meal inspection function, a refrigerator/freezer monitoring function, and a sanitary/safety inspection log function. Data such as cooking temperature, refrigerator and freezer temperature, salinity, and chlorine concentration were collected using IoT sensors or terminals, and hygiene safety inspection diary results (recorded by cooks) were transmitted to the Internet and stored. The APCs (3.78±0.07 log CFU/g) and E. coli (not detected) in stir-fried pork teriyaki sauce and the heating process met cooking standards. Similarly, the APCs (4.05±0.05 log CFU/g) and E. coli (not detected) in cucumber/chomuchim, which was not heated, also met cooking standards. APCs increased over time when cooked food was left for 1 hour, 1.5 hours, or 2 hours but remained acceptedable. Based on hygiene monitoring results of these two foods, using the i-MEAL system resulted in the safe production and distribution of children's food.

• The Korean Journal of Nuclear Medicine Technology
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• v.15 no.1
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• pp.117-120
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• 2011

Purpose: There are 3 warnings for Glucagon tests. First, EDTA tubes that already contain Aprotinin must be used for plasma collection. Second, for freezer storage of centrifuged plasma, glass tubes must be used. Last, glass tubes must be used for testing procedure. So we compared the glucagon results of next 3 situation to those of control group. First, We compared to results by tubes without Aprotinin and with aprotinin. Second, we compared to results by tubes(plastic vs glass) for plasma storage. Third, we compared to results by tubes(plastic vs glass) for testing. We tried to evaluate the results of the 3 different condition. Materials and Methods: 40 healthy adults were studied with normal results on the general medical check up and laboratory tests. We compared the results of 3 different condition belows: Blood were collected in EDTA tube containing aprotinin and plasma was stored in the glass tube for 3 days in a freezer and results were obtained by tests in the glass tubes. Results from EDTA plasma without aprotinin, results from platic tubes for freezer stroage, results from plastic tube when testing. Simple linear regression analysis and paired t-test using SPSS were done for statistical analysis. Commercial glucagon kit(RIA-method)which made by Siemens company were used. Results: Correlation coefficient between results of EDTA tubes with Aprotinin vs without Aprotinin was r=0.783 (p=0.064). Result of specimen in plastic tubes stored 3 days in a freezer showed lower value compared to those in glass tube(r=0.979, p=0.005). Also, results of testing in plastic tubes showed lower values than those testing in glass tubes. (r=0.754, p<0.001). Conclusion: It is recommended for glucagon determination to use EDTA tube with Aprotinin which is a inhibitor of protein breakdown enzyme. Results of plastic tube when storage and testing showed lower value than those of glass tubes, so it is recommended to store and test in glass tubes.