• Journal of Environmental Health Sciences
• /
• v.28 no.2
• /
• pp.161-171
• /
• 2002

The number of food establishments selling raw and convenience foods are increasing in Korea, and people enjoy purchasing and eating foods at these shops. However, there are only a few reports on the temperature control of the refrigerators and freezers at retail food shops. This study was performed to investigate the temperature control of refrigerators and freezers in retail food shops in Daegu. The survey was carried out from July 20 to August 30 in 2001. The trained surveyors visited the twenty retail food shops (four department stores, eight marts/supermarkets and eight convenience stores) in the 8 major areas of Daegu and inspected the temperature control of 48 refrigerators for dairy products, fruits & vegetables, and rolled rice & sandwiches, and 52 freezers for ice cream & sherbet, frozen food, and frozen fish. The percentage of the refrigerators, and freezers with unsafe temperatures higher than the recommended safe temperature (10℃ for refrigerators, and -18℃ for freezers) was 42%; 45.8% in refrigerators; 38.5% in freezers. On an average, the bigger the size of the shop, the better than the other freezers. On the other hand, the temperature control of refrigerator for fruits & vegetables was the worst because they were usually open. Actual temperatures in the refrigerators and freezers were found to be significantly higher than the reading on the thermometers attached to the refrigerators and freezers(p<0.05). These results indicate that temperature control of refrigerators and freezers at retail food shops should be monitored several times each day, and should have strict inspection. There should be more detailed legal standard and specification for temperature control of refrigerators and freezers at retail food shops to prevent foodborne illness from unsafely stored food.

• Korean Journal of Applied Biomechanics
• /
• v.28 no.1
• /
• pp.19-27
• /
• 2018

Objective: This study aimed to analyze the effects of freezing of gait on spatiotemporal variables, ground reaction forces (GRFs), and joint moments during the sit-to-walk task at the preferred and maximum speeds in patients with Parkinson's disease (PD). Method: The subjects were classified by a neurologist into 12 freezers, 12 non-freezers, and 12 controls. Sit-to-walk parameters were measured during three repetitions of the task in a random order at the preferred and maximum possible speeds. Results: In the sit-to-walk task at the preferred speed, the freezers and non-freezers exhibited a higher peak anterior-posterior GRF (p<0.001) in the sit-to-stand phase and lower step velocity (p<0.001), step length (p<0.001), and peak anterior-posterior GRF (p<0.001) in the first-step phase than the controls. The freezers had higher peak anterior-posterior GRF (p<0.001) and peak moment of the hip joint (p=0.008) in the sit-to-stand phase than the non-freezers. In the sit-to-walk phase at the maximum speed, the freezers and non-freezers had lower peak moment of the hip joint (p=0.008) in the sit-to-stand phase than the controls. The freezers and non-freezers displayed lower step velocity (p<0.001) and peak anterior-posterior GRF (p<0.001) in the first-step phase than the controls. The freezers showed higher peak moments of the hip joint in the sit-to-stand phase than the non-freezers (p=0.008). Conclusion: The PD patients had reduced control ability in sit-to-stand motions for efficient performance of the sit-to-walk task and reduced performance in the sit-to-walk task. Furthermore, the freezers displayed reduced control ability in the sit-to-stand task. Finally, the PD patients exhibited a lower ability to control dynamic stability with changes in speed than the controls.

• Journal of Environmental Health Sciences
• /
• v.27 no.1
• /
• pp.69-74
• /
• 2001

A study on temperature control of freezers & refrigerators in department stores and supermakets was conducted in Taegu are from July 15 through August 30 in order to determine how the temperature is effectively controled for food safety. Five departments and four supermarkets were selected randomly and fifty seven refrigerators and fifty nine freezers were inspected to observe temperature of thermometers and measure the temperature of the coolers by laser thermometer. The results are as follow; 1. Out of one hundred and sixteen coolers, eighty six (74.1%) were open type coolers and thirty (25.9%) were closed types (p<.05). 2. Twenty five (89.3%) of refrigerators and twenty three (82.1%) of freezers in department stores had thermometers and twenty seven refrigerators (93.1%) and twenty two (71%) of freezers in supermarkets had thermometers respectively (p<.01). 3. The measured temperatures of coolers increased in the afternoon to compared to the temperatures of them in the morning time (p<.01). The difference of temperatures of coolers between department stores and supermarkets was wider in the supermarkets and difference of temperatures of food items between refrigerators and freezers was wider in the refrigerators but the difference was not statistically significant. 4. The temperatures of forty four (84.6%) out of fifty two refrigerators within recommended ranges and those of forty two (93.3%) of forty five freezers higher than recommended ranges (p<.05).

• Korean Journal of Applied Biomechanics
• /
• v.26 no.3
• /
• pp.293-301
• /
• 2016

Objective: The purpose of this study was to analyze the effects of freezing of gait and visual information on the static postural control ability in patients with Parkinson's Disease (PD) during the bipedal stance with feet together. Method: This study included a total of 36 patients with PD; the freezer group included 17 PD patients (age: $69.3{\pm}6.2yrs$, height: $159.6{\pm}9.0cm$, weight: $63.4{\pm}9.78kg$) and the nonfreezer group included 19 PD patients (age: $71.4{\pm}5.6yrs$, height: $155.8{\pm}7.1cm$, weight: $57.7{\pm}8.6kg$). Static postural control ability was analyzed using variables of center of pressure (COP) and dividing by mediolateral, anteroposterior, and integration factors during a bipedal stance with the eyes open and closed. Results: Freezers and nonfreezers showed increases in anteroposterior velocity, mediolateral velocity, averaged velocity, and mediolateral 95% edge frequency when visual information was blocked. Additionally, freezers had greater anteroposterior range, 95% confidence ellipse area, and COP anteroposterior mean position than nonfreezers. Conclusion: Freezers and nonfreezers showed a reduction in static postural control ability when visual information was blocked. Additionally, the results of this study found a significant difference in static postural control ability between freezers and nonfreezers with PD. In particular, anteroposterior range, 95% confidence ellipse area, and COP anteroposterior mean position might be used to distinguish between freezers and nonfreezers with PD.

• Transactions of the Korean hydrogen and new energy society
• /
• v.27 no.2
• /
• pp.236-243
• /
• 2016

This paper presents a simple thermo-physical model of reciprocating compressors for household refrigerator-freezers. The compressor model has been developed based on thermodynamic principles and large data sets from the compressor calorimeter tests. The input data are compressor geometry (displacement and clearance volume), compressor speed, suction pressure and temperature, discharge pressure, and ambient temperature. The model can estimate mass flow rate and compressor power consumption within 3.0% accuracy, which is not much larger than measurement errors associated with calorimeter testing under ideal conditions.

• Transactions of the Korean Society of Mechanical Engineers B
• /
• v.37 no.3
• /
• pp.205-212
• /
• 2013

The objective of this study was to investigate the feasibility of replacing a conventional plate fin-tube evaporator with a spiral fin-tube evaporator by comparing the performance of domestic refrigerator-freezers adopting either the plate fin-tube evaporator or spiral fin-tube evaporator. Experiments were conducted for the domestic refrigerator-freezers using either a 2-column and 15-row plate fin-tube evaporator or three spiral fin-tube evaporators with 11, 13, and 15 tube rows (N). The optimum refrigerant charge decreased with a decrease in the number of tube rows. The power consumptions of the domestic refrigerator-freezers using the spiral fin-tube evaporators with N = 11 and 13 were 2.8% and 1.5% lower than those using the plate fin-tube evaporator, respectively. In addition, the cooling capacity of the spiral fin-tube evaporator with N = 13 was 3%-7% higher than that of the plate fin-tube evaporator under the frosting condition. In a cooling speed test, all of the evaporators showed similar performances.

• Journal of Food Hygiene and Safety
• /
• v.38 no.5
• /
• pp.373-380
• /
• 2023

This study surveyed and compared the temperature distribution in domestic refrigerators and freezers used in Korea to determine whether temperature varied according to the location of food storage. We selected 50 people to collect temperature data; among them, 25 measured the temperature of refrigerators, while the remaining measured the temperature of freezers. Consequently, the lowest and highest temperatures measured in domestic refrigerators were found to be -8.2℃ and 15.8℃, respectively, with an average temperature of 3.73℃. The temperature distribution based on internal location was: 5.06±1.69℃ for the door storage compartment, 4.18±1.19℃ for the inside wall surface, and 3.41±1.36℃ for the inner storage box. Significant temperature differences between the top and bottom were only identified at the door storage compartment (P<0.01). Further, the minimum and maximum temperatures measured in the freezer was -30.3℃ and 0.7℃, respectively, with an average temperature of -17.95℃. The temperature distribution based on location was: -17.19±1.68℃ for the door storage compartment, -17.81±1.07℃ for the inside wall surface, and -18.78±1.72℃ for the inside storage box. The results were similar to that of the refrigerator, with the lowest temperature in the inside storage box, and a significant temperature difference between the top and bottom noted only at the door (P<0.01). The maximum temperature difference (between locations) within the refrigerator and freezer was found to be 2.18 and 2.02℃, respectively. In conclusion, the temperature in the entire space was not constant; there were significant deviations at different storage locations. Therefore, public authorities should actively advise customers on the recommended storage locations for each food type. People will benefit from awareness about storage management, including avoiding storage of temperature-sensitive foods in door compartment.

• Korean Journal of Animal Reproduction
• /
• v.12 no.2
• /
• pp.77-83
• /
• 1988

This study was done with mouse embryo to assess effects of freezing media containing sucrose, freezing metods(1-F, 0.3$^{\circ}C$/min;2-F, 3-5$^{\circ}C$/min;3-F, 15$^{\circ}C$min;4-F, LN2 vapour) and cell freezers on the embryo survival determined using the FDA test. The results are summarized as follows. 1. The FDA score obtained with 1, 2, 3 and 4-F was 3.8, 3.6, 3.2 and 3.2, respectively. There was a significant difference(P<0.05) between 1-F, 3-F and 2-F, 4-F. 2. The score at the morular stage(3.8) higher(P<0.005) than the blastocyst stage of embryos(3.2). 3. No difference (P>0.05) was found between the score obtained with a automatic embryo freezer(4.0) and a liquid nitrogen container(3.7).

• Proceedings of the Korea Concrete Institute Conference
• /
• 2010.05a
• /
• pp.333-334
• /
• 2010

In this paper, quality variations of commercially available anti-freezers manufactured in Korea are studied. This study is focused on the effect of the use of anti freezer on strength recovery of cement mortar under low curing temperature. As expected, regardless of types of anti freezer, the use of antifreezer protects the water from freezing under low curing temperature.

• Food Science and Biotechnology
• /
• v.15 no.6
• /
• pp.920-924
• /
• 2006

The microbiological safety of foodservice facilities and side dishes in 6 elementary schools and 6 universities in the Jeolla-do region was evaluated. The micro-aerosol evaluation of foodservice facilities including the kitchen, refrigerators, and freezers showed a comparatively high level of microbial contamination. In the microbial safety evaluation of cooking utensils and appliances, the total plate counts of serving tables, cutting boards, and food plates were comparatively high, but did not reveal significant counts of coliforms, Staphylococcus aureus, and Escherichia coli were both below the general limit of microbial contamination. The microbiological safety of the cooking utensils and appliances were satisfactory. In the microbiological safety evaluation of side dishes served at these foodservice facilities, microbial counts were generally below the limit of microbial contamination.