Recently, uncertainty of demand and supply for energy has expanded as energy market change rapidly. Rapid accumulation storing of cold heat is a method for decreasing the gap between demand and supply of time, quantity and quality of heat energy. It is stored rapidly when electric power is on. And cold heat energy in heat is phase change material (PCM) heat storage is used when electric power is off. Porous media for cold heat is PCM. The present study has been conducted for improving performance of cold heat storage in refrigerator using characteristics on laten heat and phase change of PCM. This study provide basic data to improve performance of cold heat using characteristic of PCM. Also, this study predicts and measures specific points in PCM heat storage during process of phase change.

For the distribution of fresh produce, the thermoelectric cooling system combined with thermo electric materials (TEM) and phase change material (PCM) was studied. The PCM used this study was produced by in-situ polymerization technology which referred microencapsulation of hydrocarbon (n-tetradecane and n-hexadecane). In this study, quality characteristics of bell peppers in thermoelectric cooling system combined with TEM and PCM were analyzed and control was placed in an EPS (expanded polystyrene) box. As a result of quality characteristics analysis, weight of bell peppers decreased and moisture content of bell peppers was 90.96~94.43% during storage. Vitamin C content of bell pepper decreased during storage and reduction ratio of control was higher than that of BPT-5 treatment(bell pepper in thermoelectric cooling system with PCM which is kept the temperature at 5℃). The result of color value, on 21 day, ΔE value of BPT-5 treatment was 5.05 while that of control was 41.8. On 21 day, total bacteria count of BPT-5 treated bell pepper shown less than that of control. In conclusion, it suggested that the thermoelectric cooling system combined with PCM improved quality of fresh produce during transportation and storage.