서랍식 김치냉장고 유동특성 및 열전달에 관한 연구

Abstract

Kimchi is one of the traditional fermented foods in Korea. There are a variety of organic acid for good health in Kimchi. But the quantity of organic acid is sensitive to temperature. Because organic acid affects the acidity and pH level, ultimately it results in the taste of Kimchi directly. Now, life style has changed in Korea. Most people live in apartments instead of detached houses, And is impossible to preserve Kimchi underground for a long time in winter. But Kimchi refrigerator is different from normal fridge, it ripens Kimchi perfectly, and it keeps the taste for a long time. It is a new household product, and created by Korea's own technology. The normal cooling system of refrigerator is applied to indirect cooling method. But Kimchi refrigerator is applied to direct cooling method. Recently the model when applied to both direct and indirect cooling methods, the technology improvement was considerable. With the improvement of the standard of living in Korea, there has been much sensitive dissatisfaction about the taste and the smell of kimchi. In order to solve these kinds of problems, technicians are trying to approach it in a systematical and scientific method. In this research, we concentrate on the temperature change and heat transfer characteristic of interior parts in Kimchi refrigerator due to control cycle of temperature and flow phenomenon of cooling air. Based on these, the purpose of this study is to design optimization for improve the storage period of Kimchi refrigerator.