• 한국환경보건학회지
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• 제28권2호
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• pp.161-171
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• 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.

• 한국운동역학회지
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• 제28권1호
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• pp.19-27
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• 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.

• 한국환경보건학회지
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• 제27권1호
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• pp.69-74
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• 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).

• 한국운동역학회지
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• 제26권3호
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• pp.293-301
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• 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.

• 한국수소및신에너지학회논문집
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• 제27권2호
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• pp.236-243
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• 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.

• 대한기계학회논문집B
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• 제37권3호
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• pp.205-212
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• 2013

본 연구는 평판 핀-튜브 증발기와 나선형 핀-튜브 증발기를 적용한 가정용 냉장고의 성능특성 비교를 통하여 기존에 사용하고 있는 핀-튜브 증발기를 나선형 핀-튜브 증발기로 대체할 수 있는 가능성을 고찰하는데 그 목적이 있다. 실험은 2단 15열의 평판 핀-튜브 증발기와 2단 15열에서 2단 11열까지 열 수를 단계적으로 감소시킨 3종류의 나선형 핀-튜브 증발기를 실제 냉장고에 적용하여 수행하였다. 핀-튜브 증발기의 열 수가 감소할수록 냉동시스템의 최적 냉매 충전량은 감소하였으며, 2단 13열과 2단 11열의 나선형 핀-튜브 증발기를 장착한 냉장고의 소비전력은 기존 2단 15열의 평판 핀-튜브 증발기를 적용한 냉장고 대비 각각 1.5%와 2.8% 감소하였다. 또한 내착상 실험결과 나선형 핀-튜브 증발기가 기존 평판 핀-튜브 증발기와 비교하여 같은 착상조건에서 3~7% 향상된 냉각능력을 보였다. 냉각속도 실험에서는 모든 증발기는 동등수준의 성능을 나타내었다.

• 한국식품위생안전성학회지
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• 제38권5호
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• pp.373-380
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• 2023

본 연구는 국내 가정에서 사용하고 있는 냉장고 및 냉동고의 온도 분포에 대한 현황을 파악하기 위하여 냉장고 대상 25가구, 냉동고 대상 25가구를 선정하고 온도 측정을 시행하였다. 가정용 냉장 및 냉동고의 실제 공간상의 온도 분포 조사 결과, 냉장고 대상 가구에서 측정된 온도는 최저 -8.2℃, 최고 15.8℃, 평균 3.73℃로 조사되었으며, 공간 위치별 온도 분포는 문 보관 칸 5.06±1.69℃, 내부벽면 4.18±1.19℃, 내부 보관함 3.41±1.36℃로 내부 보관함의 온도가 가장 낮았고, 각 위치에서 상단 및 하단의 유의적인 온도 차이는 문 보관 칸에서만 확인되었다(P<0.01). 냉동고 대상 가구에서 측정된 온도는 최저 -30.3℃, 최고 0.7℃, 평균 -17.95℃로 조사되었으며, 공간 위치별 온도 분포는 문 보관 칸 -17.19±1.68℃, 내부 벽면 -17.81±1.07℃, 내부 보관함 -18.78±1.72℃로 냉장고 결과와 동일하게 내부 보관함의 온도가 가장 낮고, 문 보관 칸에서만 상·하단의 유의적인 온도 차가 확인되었다(P<0.01). 냉장·냉동고 내에서 위치별 최대 온도 차이는 각각 2.18℃, 2.02℃로 확인되었으며, 결론적으로 냉장·냉동고 전체의 온도가 일정하게 유지되는 것이 아니며, 보관되는 위치별로 유의적인 편차가 존재하는 것으로 나타났다. 이에 따라 냉장·냉동고 제조사와 공공기관에서 식품별 권장 보관 위치를 고객들에게 적극적으로 권고하고, 각 가정에서는 온도 변화에 민감한 식품을 보관할 경우 문쪽 보관을 지양하는 등 보관관리 의식을 가져야 할 것으로 사료된다.

• 한국가축번식학회지
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• 제12권2호
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• pp.77-83
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• 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).

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2010년도 춘계 학술대회 제22권1호
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• pp.333-334
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• 2010

본 연구에서는 국내 생산 판매되는 각종 방동제를 수집하여 품질특성에 대하여 검토하였으며, 구체적으로 방동제 사용에 따른 저온양생 모르타르의 강도 회복 특성에 대하여 검토하였다. 종류별 약간의 차이는 있지만 대부분의 방동제가 저온양생기간의 배합수의 동결온도 저하를 방지하는 것으로 나타났다.

• Food Science and Biotechnology
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• 제15권6호
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• pp.920-924
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• 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.