• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.9
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• pp.4643-4651
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• 2013

In this study, we have surveyed the new technologies in the cryogenic distillation of ITER, equilibrium reactors and helium refrigeration cycle contained in the isotope separation system (ISS). We also have collected thermodynamic and transport properties for $H_2$, HD, $D_2$, HT, DT and $T_2$ components of which properties are not built in a general purpose chemical process simulators such as Aspen Plus and PRO/II with PROVISION. Verification works have been performed to compare between literature data and simulation results. For the simulation of ISS involving six hydrogen isotope components, four distillation columns and two equilibrium reactors are used for the separation of $D_2$ and DT from $T_2$.

• Transactions of the Korean hydrogen and new energy society
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• v.35 no.3
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• pp.324-335
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• 2024

The container package type sealed water electrolysis production system installs mechanical balance of plant and electrical balance of plant as an integrated unit to enable independent operation within the package module. The auxiliary equipment required to operate the water electrolysis system must be integrated to reduce the installation area and shorten the installation time. At this time, as leak risk factors are placed in a dense space, when a hydrogen gas leak accident occurs, it can have a mutual influence on other adjacent facilities, so it contains various risk factors. In this study, when a gas leak occurs in a container packaged water electrolysis system, possible sources of leakage in the system according to the KS C IEC 60079-10-1:2015 and KGS GC101 standards were identified, and the leak rate and leak characteristics were calculated. did. The hazardous area and its range were calculated according to ventilation and dilution characteristics. In order to optimize ventilation characteristics, design of experiment was used to analyze the influence to evaluate the adequacy of ventilation, and overseas ventilation standards were analyzed and compared. In addition, the optimal ventilation structure and characteristics of the container packaged water electrolysis system were presented according to the results of the experimental design method.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.406-415
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• 2005

To evaluate the storage characteristics of Korean soups for the utilization of the Ready-Prepared Foodservice System, Yukkaejang(spicy beef and vegetable soup), Sagol-woogeojitang (bone soup with young cabbage), Kalbitang(beef short-ribs soup) and Seolleongtang(beef and bone soup) were prepared and their physico-chemical characteristics were investigated according to storage time and temperature$(4^{\circ}\;to\;20^{\circ}C)$ through analysis of pH, TBA values, Hunter color values, microbial counts, and sensory evaluation. No significant difference in pH was shown among the 4 kinds of soup while TBA values were significantly increased with storage time and temperature. Hunter color values(L, a and b values) of the Korean soups were significantly increased except Yukkaejang. In the sensory evaluation, appearance, color, flavor, taste, texture and overall acceptability of the soups decreased significantly with increasing storage time and temperature. Through correlation analysis between quality factors of treatments stored at $4^{\circ}$, the overall acceptability in Yukkaejang and Seolleongtang showed significant positive correlation with appearance, color, flavor and texture. The evaluated shelf-life of all four Korean soups was within 3 days at $10^{\circ}$, suggesting that Korean soups are applicable to ready-prepared foodservice system.

• Journal of Food Hygiene and Safety
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• v.29 no.2
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• pp.79-84
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• 2014

This study has been performed for about 270 days at analyzing biologically hazardous factors in order to develop HACCP system for the non heat-frozen carrot juice. A process chart was prepared by manufacturing process of raw agricultural products of non heat-frozen carrot juice, which was contained water and packing material, storage, washing, cutting, extraction of the juice, internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, Enterohemorrhagic E. coli before and after washing raw carrot, Standard plate count was $4.7{\times}10^4CFU/g$ before washing but it was $1.2{\times}10^2CFU/g$ detected after washing. As a result of testing airborne bacteria (Standard plate count, Coliform group, Yeast and Fungal) depending on each workplace, number of microorganism of in packaging room, shower room and juice extraction room was detected to be 10 CFU/Plate, 60 CFU/Plate, 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of Standard plate count, Coliform group and Staphylococcus aureus was represented to be high as $6{\times}10^4CFU/cm^2$, $0CFU/cm^2$ and $0CFU/cm^2$, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, Coliform group was not detected in all the specimen but Standard plate count was most dominantly detected in scouring kier, scouring kier tray, cooling tank, grinding extractor, storage tank and packaging machine-nozzle as $8.00{\times}10CFU/cm^2$, $3.0{\times}10CFU/cm^2$, $4.3{\times}10^2CFU/cm^2$, $7.5{\times}10^2CFU/cm^2$, $6.0{\times}10CFU/cm^2$, $8.5{\times}10^2CFU/cm^2$ respectively. As a result of analyzing above hazardous factors, processing process of ultraviolet ray sterilizing where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and critical level (critical control point) was set at flow speed is 4L/min. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1774-1784
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• 2014

The purpose of this study was to determine obstructive factors and performance level of the HACCP system among elementary schools in Gyeongbuk province. E-mail survey targeted 320 dieticians, and recovery rate was 74.1%. Consequently, 227 responses were analyzed. The questionnaire was composed of 58 items under four sections (general characteristics, dieticians' perceived HACCP performance level, dieticians' perceived CCP performance level, and obstructive factors of HACCP system implementation). The item with the highest rate of HACCP performance level was 'HACCP training for foodservice employees in schools ($4.02{\pm}0.70$)' while the lowest counterpart was 'implementation of HACCP team meeting, reporting, and maintenance ($2.74{\pm}0.99$)'. The performance level of the item 'HACCP training for foodservice employees in schools' was perceived as highest when the number of students eating school meals was greater than 1,101 (P<0.05). Moreover, CCP 4 ($4.44{\pm}0.53$) and CP 5 ($4.44{\pm}0.51$) showed the best performance, whereas CCP 1 showed the lowest performance level ($3.90{\pm}0.60$). Therefore, reinforcement of hygiene instruction in menu planning is perceived as necessary. CCP 1, CCP 6 (P<0.05), and CCP 3 (P<0.001) showed significant differences in performance based on the number of students eating school meals. Further, according to results regarding obstructive factors of HACCP system execution, 'general factor' was the most severe obstructive factor in the application of HACCP ($3.46{\pm}0.62$). Among the 'factors pertaining to dieticians', the item 'hardship of proper monitoring and micro-management due to overwhelming workload' was most influential ($3.46{\pm}0.96$). Furthermore, the item 'low budget allocation by educational offices ($3.90{\pm}0.88$)' was influential among the 'factors pertaining to school administrations'. In conclusion, the results of this research can help solve obstructive factors of elementary school food services and provide knowledge that is essential for the proper implementation of HACCP.

• Economic and Environmental Geology
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• v.39 no.5 s.180
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• pp.607-613
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• 2006

For the reasonable use of low grade-shallow geothermal energy by Standing Column Well(SCW) system, the basic requirements are depth-wise increase of earth temperature like $2^{\circ}C$ per every 100m depth, sufficient amount of groundwater production being about 10 to 30% of the design flow rate of GSHP with good water quality and moderate temperature, and non-collapsing of borehole wall during reinjection of circulating water into the SCW. A closed loop type-vertical ground heat exchanger(GHEX) with $100{\sim}150m$ deep can supply geothermal energy of 2 to 3 RT but a SCW with $400{\sim}500m$ deep can provide $30{\sim}40RT$ being equivalent to 10 to 15 numbers of GHEX as well requires smaller space. Being considered as an alternative of vertical GHEX, many numbers of SCW have been widely constructed in whole country without any account for site specific hydrogeologic and geothermal characteristics. When those are designed and constructed under the base of insufficient knowledges of hydrgeothermal properties of the relevant specific site as our current situations, a bad reputation will be created and it will hamper a rational utilization of geothermal energy using SCW in the near future. This paper is prepared for providing a guideline of SCW design comportable to our hydrogeothermal system.

• Journal of Korea Port Economic Association
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• v.25 no.2
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• pp.129-148
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• 2009

In 2006, the share of fisheries distribution in Busan amounted to 1.9 million ton, which was 41 percent of the whole country. In details, coastal fishery 334 thousand ton(14% of the whole country), deep sea fishery 452 thousand ton(82%), import fishery 964 thousand ton(70%), export fishery 157 thousand ton(43%) were distributed in Busan region, respectively. Recently, the share of fisheries sale through e-commerce is increasing owing to the growth of IT and competitive price of its products. and the sale share of large discount store is also on the 10% more increase owing to the effectiveness of distribution structure. Hereafter these structure changes of fisheries distribution in Busan will be more intensified. Therefore, after reflecting the change in distribution policy of Busan Fisheries, the directions of distribution policy should be established, as follows. Distribution policy to prepare for increasing of sales ratio in large discount store

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.16 no.5
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• pp.230-238
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• 2023

Small and medium-sized food manufacturing enterprises are largely reliant on manual labor, from inputting raw materials to palletizing the final product. Recently, there has been a trend toward smartness and digitization through the implementation of robotics and sensor data technology. In this study, we examined the effectiveness of improvement through 3D simulation on two repetitive work processes within a food manufacturing company. These processes involve workers whose speed cannot match the capacity of the applied equipment. Two manual processes were selected: the weighing and packing process performed by workers after skewer assembly, and the manual batch process of counting randomly delivered frozen foods, packing (both internal and external), and palletizing. The production volume, utilization rate, and number of workers were chosen as verification indicators. As a result of the simulation for improving the 3D process, production increased by 13.5% and 56.8% compared to the existing process, respectively. This was particularly evident in the process of applying palletizing robots. In both processes, as the utilization rate and number of input workers decreased, robots could replace tasks with high worker fatigue, thereby reducing work overload. This study demonstrates the potential to visually compare the process flow improvement using 3D simulations and confirms the possibility of pre-validation for improvement.

• Economic and Environmental Geology
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• v.38 no.6 s.175
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• pp.717-729
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• 2005

Peak cooling load of large buildings is generally greater than their peak heating load. Internal and solar heat gains are used fur selection of adquate equipment in large building in cold winter climate like Canada and even Korea. The cost of geothermal heat exchanger to meet the cooling loads can increase the initial cost of ground source heat pump system to the extend less costly conventional system often chosen. Thermal ice storage system has been used for many years in Korea to reduce chiller capacity and shift Peak electrical time and demand. A distribution system designed to take advantage of heat extracted from the ice, and use of geothermal loop (geothermal heat exchanger) to heat as an alternate heat source and sink is well known to provide many benifits. The use of thermal energy storage (TES) reduces the heat pump capacity and peak cooling load needed in large building by as much as 40 to $60\%$ with less mechanical equipment and less space for mechanical room. Additionally TES can reduce the size and cost of the geothermal loop by 1/3 to 1/4 compared to ground coupled heat pump system that is designed to meet the peak heating and cooling load and also can eliminate difficuties of geothermal loop installation such as space requirements and thermal conditions of soil and rock at the urban area.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1475-1485
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• 2012

This study was conducted in order to understand nutrition teachers (dietitians)' perceptions of barriers to implementation of HACCP system in school foodservices in Gyeongnam, Korea. Questionnaires were distributed to 350 nutrition teachers (dietitians) from November to December of 2009, and 214 were collected and analyzed. The results of this study were as follows. First, nutrition teachers (dietitians) recognized the following as barriers in implementing the HACCP system: 'the status of facilities and utilities'> 'monitoring'> 'work satisfaction'> 'foodservice employees'> 'cooperation of HACCP team'> 'cooperation of persons concerned besides foodservice employees'> 'understanding the HACCP system'. Second, total working experience was found to be the factor most affecting 'cooperation of HACCP team (p<0.01)', 'cooperation of persons concerned besides foodservice employees (p<0.01)', 'foodservice employees (p<0.05)', and 'work satisfaction (p<0.05)'. Further, 'the status of facilities and utilities' was significantly affected by 'construction/reconstruction of kitchen (p<0.01)', 'division of kitchen area (p<0.01)', 'existence of preliminary preparation room (p<0.01)', and 'existence of dishwashing room (p<0.01)'. Third, dietitians perceived the following concerning hindrance factors of the HACCP system according to CCP stage: 'CCP 1'> 'CCP 3'> 'CCP 2, 'CCP 6'> 'CCP 4'> 'CCP 8'> 'CCP 7'> 'CCP 5'. In conclusion, this study showed that nutrition teachers (dietitians) in the Gyeongnam area recognized 'the status of facilities and utilities' from HACCP areas and 'CCP 1 (menu planning)' from CCP stages as the greatest barriers to implementing the HACCP system in school foodservices. To implement the HACCP system successfully in school foodservices, facilities and utilities should be properly equipped, and menu planning training for nutrition teachers (dietitian) should be conducted.