• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.199-203
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• 1994

Software for refrigerator capable of both rapid fermentation and suitable storage of Kimchi was developed and its performance was investigated. Refrigerator system consists of an insulated fermentation room, heater, damper for the control of outer cold air and two sensors for recognizing temperature of heater and fermentation room, which control temperature and time period of affecting Kimchi fermentation. Effects of fermentation at different NaCl concentration and three fermentation function keys were studied; At key I, time which was elapsed to edible ripening state, pH 4.5 and total acid 0.6%, was about $3{\sim}4$, $4{\sim}5$ and $11{\sim}12$ days, respectively. At key II, time was about $2{\sim}3$, $3{\sim}4$, and $10{\sim}11$ days, and at key III, about 2, 3 and $9{\sim}10$ days, respectively. Effect of storage at three fermentation function keys was all maintained to the level of a palatable pH range until 14 days. Sensory evaluation of Kimchi showed also significant difference in a taste.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.18 no.9
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• pp.729-737
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• 2006

Air-side forced convective heat transfer of a plate fin-tube heat exchanger is investigated by experimental measurement and numerical computation. The heat exchanger consists of staggered arrangement of refrigerant pipes of 10.2 m diameter and the pitch of fins is 3.5 m. In the experimental study, the forced convective heat transfer is measured at Reynolds number of 1082, 1397, 1486, 1591 and 1649 based on diameter of refrigerant piping and mean velocity. Average Nusselt number for the convective heat transfer coefficient is also computed for the same Reynolds number by commercial software of STAR-CD with standard $k-{\varepsilon}$ turbulent model. It is found that the relative errors of average Nusselt numbers between experimental and numerical data are less than 6 percentage in Reynolds number of $1082{\sim}1649$. The errors between experiment and other correlations are ranged from 7% to 32.4%. But the correlation of Kim at al is closest to the experimental data within 7% of the relative error.