• Title/Summary/Keyword: defrosting interval

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Performance Improvement Technology on a Continuous Heating Heat Pump at Frost Condition (착상조건에서 연속난방이 가능한 히트펌프 성능 향상 기술)

  • Jeon, Chang-Duk
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.14 no.2
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    • pp.573-577
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    • 2013
  • Heat pumps come into wide use because high energy efficiency can be obtained and diverse heat sources like geothermal heat, waste heat and air are available. It is necessary for an air source heat pump to defrost in order to remove frost on the surfaces of an outdoor heat exchanger. It is impossible for continuous heating if reverse cycle operation is used as defrosting method, furthermore it causes the degradation of COP. In this study an fin-tube heat exchanger with three rows was used as an outdoor coil. One row among three rows of the heat exchanger was used like a condenser in order to remove frost on it, the others were used as evaporator to accomplish continuous heating. Each row was switched in order from a condenser to an evaporator in specified time interval. Tests were carried out during minimum 180 minutes at the defrost-heating test condition(dry bulb temperature $2^{\circ}C$, wet bulb temperature $1^{\circ}C$) described in KS C 9306. Time-averaged COP was about 20% higher than that of conventional defrosting method.

Influence of Thermal Oscillation on Quality of Frozen Foods Stored in Domestic Refrigerator (가정용 냉장고의 제상 주기와 온도 변화가 저장 식품의 품질에 미치는 영향)

  • Kang, Gil-Jin;Auh, Joong-Hyuck;Kim, Myo-Jeong;Cho, Kwang-Yeun;Choi, Young-Hoon;Jung, Dong-Sun;Kook, Seung-Uk;Park, Kwan-Hwa
    • Korean Journal of Food Science and Technology
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    • v.28 no.4
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    • pp.624-631
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    • 1996
  • Effect of fluctuation range and intervals of defrosting temperature on quality of frozen foods stored in a domestic refrigerator equipped with an automatic defrost system was evaluated. As defrost system was operated, temperatures of domestic refrigerators were elevated from $-18^{\circ}C\;to\;-5^{\circ}C\;and\;-15^{\circ}C$, and fluctuation intervals were l6 hrs and 30 hrs, respectively. Quality deterioration such as protein denaturation, vitamin loss, exudate production and changes in appearance of frozen foods was minimized by reducing temperature oscillation during storage. Considerable effects of thermal oscillation on ice crystal sizes were observed for frozen beef tissue and ice cream. TTI (time temperature indicator) system also proved that the temperature control of defrost system in domestic refrigerator can improve the quality of foods during storage.

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