• 한국마린엔지니어링학회:학술대회논문집
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• 한국마린엔지니어링학회 2001년도 춘계학술대회 논문집
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• pp.106-111
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• 2001

The performance characteristics of heat pump system using the new refrigerant subcooling system were investigated. The new heat pump system has the ice storage tank to accumulate the latent heat of the refrigerant during the night-time. The heat is released to subcool the saturated refrigerant liquid at the outlet of a condenser in the daytime. The experimental apparatus is a well-instrumented heat pump which consisted of a refrigerant loop and a coolant loop. The test sections(condenser and evaporator) were made of tube-in-tube heat exchanger with the horizontal copper tube of 12.7[mm] outer diameter and 9.5[mm] inner diameter. The evaporating temperatures ranged from $-5[^{\circ}C]$ to $0[^{\circ}C]$ and the subcooling degrees of the refrigerant varied from $15[^{\circ}C]$ to $25[^{\circ}C]$. The test of the ice storage was carried out at evaporating temperature of $-10[^{\circ}C]$ and the ice storage mode is an ice-on-coil type. The main results were summarized as follows ; The refrigerant mass flow rate and compressor shaft power of the heat pump system were independent of the subcooling degrees. The cooling capacity o the heat pump system increases as the evaporating temperature and subcooling degree increases. The cooling capacity of the heat pump system is about 25 to 30% higher than that of normal heat pump system. The COP of the heat pump system which subcooled the refrigerant liquid at the outlet of the condenser is about 28% higher than that of the normal heat pump system.

• 한국축산식품학회지
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• 제30권5호
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• pp.722-729
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• 2010

The aim of this study was to evaluate the physico-chemical, sensory, and microbiological properties of ready-to-eat Korean traditional seasoned beef ribs ("galbi-jjim") prepared by sous-vide/cookchill technology during storage at three different temperatures (4, 10, and $20^{\circ}C$). Beef short ribs marinated in soy sauce for 24 h at $3^{\circ}C$ were packed with vegetables under vacuum. Vacuum-packed beef ribs mixed with vegetables were heated at $90^{\circ}C$ for 90 min in a water bath, and then immediately chilled below $3^{\circ}C$ within 120 min in an ice slurry. Physicochemical (pH, water activity, TBARS, $L^*a^*b^*$ color, and texture profile), sensory (appearance, odor, flavor, texture, and acceptance) and microbiological (Coliform, Escherichia coli, food-borne pathogenic bacteria) properties of the samples were determined during storage at different temperatures. Results showed that pH, $a_w$, and sensory evaluation of products were not affected in any consistent way as a function of either storage duration or temperature. Coliform, E. coli and food-borne pathogens were not detected during storage at any temperature. However, TBARS significantly increased during storage period (p<0.05). Based on TBARS values, SV/CC "galbi-jjim" can be stored for 15 d, 12 d and 1 d at 4, 10 and $20^{\circ}C$, respectively.