• The Science & Technology
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• v.16 no.10 s.173
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• pp.8-18
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• 1983

- 기업기술 지원센터 발족(기계연에, 5백개 기술집약기업 중점육성) - 재일 한국과기협 결성키로(모국 과학기술 발전에 동참기대) - '83학술회의 추계워크숍 개최 - 대상에 PVC수축필름 제조방법('83발명전, 우수상은 식기자동 세척기)

• Proceedings of the Korea Society of Design Studies Conference
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• 2004.05a
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• pp.28-29
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• 2004

• 한국HCI학회:학술대회논문집
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• 2007.02b
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• pp.185-192
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• 2007

음성 사용자 인터페이스(Voice User Interface, 이하 VUI) 는 음성을 매개로 일어나는 인간과 기계 간 인터페이스를 뜻한다. 음성 인식율의 향상과 음성 재생 장치의 발달에 힘입어 최근 들어 휴대폰과 카 네비게이션 시스템에 주로 적용되고 있다. 최근 이러한 경향은 A/V 시스템 등 가전제품(Domestic Appliance) 에도 확대되고 있는데 본 연구에서는 사용자와 필수적이고 빈번한 상호작용이 일어나는 백색 가전을 대상으로 사용자를 만족시키는 음성 인터페이스의 주요 속성 중 음성 생성(Speech Generation)과 관련된 음성 표현을 중점 연구하였다. 연구방법으로 먼저 주부들이 느끼는 가전에서의 문제점과 VUI 로서 해결가능성에 대하여 F.G.I. 를 통하여 조사하여 주요 이슈를 도출하고, 대표적 백색 가전인 에어컨, 세탁기, 김치냉장고, 냉장고, 식기세척기, 오븐레인지 등 6개 제품에 대하여 음성의 물리적 특성, 내용적 특성, 기능에 따른 배치에 대하여 조건에 따라 다양한 프로토타입을 제작한 후 실제 환경과 유사한 실험실 상황에서 사용자의 선호도, 적합도 및 수행을 측정하였다. 연구 결과 각 이슈에 따라 가전제품에 적합한 VUI 가이드라인 특성을 찾아내었다.

• Journal of the Ergonomics Society of Korea
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• v.26 no.3
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• pp.101-109
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• 2007

This research is for developing a usability evaluation model based on customer sensation using Quality Function Deployment, which evaluates the relationship between consumer sensation and usability among the physical design factors of dishwashers. Four aspects of the evaluation model; overall sensation factors, detail sensation factors, usability evaluation factors and physical design factors of products were analyzed in three sequential processes of QFD. The sensation evaluation factors and the usability evaluation factors were created from regression analysis of the results of the sensation and usability test. Moreover, thirty-one physical design factors selected through group discussion of ergonomist and manufacturers. Among them, 19 physical design factors according to priority were applied to evaluation model using QFD. With the evaluation model using four aspects, physical design factors influencing user sensation were generated. These factors were 'alarm sound', 'dishwasher size', 'button size' and 'display size'. Consequently, the degree of influences was tested. Design guidelines for dishwashers were derived from finally generated physical design factors.

• Proceedings of the KIEE Conference
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• 2009.07a
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• pp.627_628
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• 2009

도어락 스위치(Door-lock switch)는 드럼세탁기, 식기 세척기등 회전이나 열이 발생되어 작동 할 때 임의로 열지 못하도록 하는 가전제품에 쓰이는 도어안전잠금장치로 드럼세탁기에서는 없어서는 안 되는 중요한 부품 중의 하나이다. 드럼 세탁기 도어는 소비자가 사용 할 때 항상 느낌을 가지는 부분으로 안전성과 동시에 감성이 뒤따르는 부품이기도 하다. 본 논문은 드럼세탁기의 도어에 감성과 관련된 요소들을 조사하였으며, 도어락 스위치의 기구적인 구조들을 파악한 뒤 드럼세탁기에 장착하였을 때 열림력, 닫힘력을 측정할 수 있는 지그와 소프트웨어를 제작하여 측정한 힘의 그래프를 분석하고 사용자에 의해 평가한 후, 드럼세탁기 도어락 스위치의 구조에 따른 감성에 차이점을 찾아보고 최적의 설계를 위한 요소를 제시하였다.

• The Journal of the Acoustical Society of Korea
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• v.42 no.6
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• pp.519-528
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• 2023

The aim of this study was to enhance the flow rate and noise performance of a centrifugal pump in dishwashers by designing an optimized impeller shape through numerical and experimental investigations. To evaluate the performance of the target centrifugal pump, experiment was conducted using a pump performance tester and noise experiment was carried out in a semi-anechoic chamber with microphones and a reflecting wall behind the dishwasher. Through the use of advanced computational fluid dynamics techniques, numerical simulations were performed to analyze the flow and aeroacoustics performance of our target centrifugal pump impeller. To achieve this, numerical simulations were carried out using the Reynolds-Average Navier-Stokes equations and Ffowcs-Willliams and Hawkings equations as governing equations. In order to ensure the validity of numerical methods, a thorough comparison of numerical results with experimental results. After having confirmed the reliability of the current numerical method of this study, the optimization of the target centrifugal pump impeller was conducted. An improvement in flow rate was confirmed numerically, and a manufactured proto-type of the optimized model was used for experimental investigation. Furthermore, it was observed that by applying the fan law, we could effectively reduce noise levels without reducing the flow rate.

• Archives of design research
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• v.15 no.4
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• pp.369-378
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• 2002

The washing and cleaning the clothing has been considered one of the hardest task of house chores to house wife. It is still big drudgery of house keeping in the so-called high tech society. General statistics says the efforts for better washing condition has developed in minimal. It is hard task as it was before. This study is focusing the appliances for the labor reduction have developed favorably to work more effectively. In the context of home mechanization, it is very important to explore the process of the invent, development and design of washing machine. Another point of view for the washing machine is that it is one of the household artifacts, and we witness a specific character by analyzing how it was evolved. Research shows the invention, innovation, improvement and modification of the washing machine by areas and companies such as Miele and Maytag, where present established washing machine manufacturers around on Europe and USA.

• Science of Emotion and Sensibility
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• v.10 no.1
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• pp.55-68
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• 2007

This paper describes a Voice User Interface(VUI) method and a design guideline tool which supports the studies for domestic appliance. This issue covers specification of user requirement and selection of appropriate VUI to represent speech generation. The criteria for paper is interaction design to enhance user engagement. The studies were carried out to measure prototype of domestic appliance such as a refrigerator, a washing machine, a Gimchi refrigerator, an oven range, a dishwasher and an air conditioner. This paper is presented a study of user preferences and suitability. The results of these findings to voice interface design are discussed and it is suggested that VUI guideline and optimal prototyping can provide a useful application tools in the design process.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.4
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• pp.577-586
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• 2011

This study was carried out to investigate food service management practices in various operation types of child care center in Gyeonggi area of Korea, and to provide basic information for improving food service management policies at child care centers. Self-administrated questionnaires were collected from 102 child care center directors. The statistical analysis was completed using SPSS ver. 18.0 program. Approximately 97.1% of the directors were women. The number of total children were difference in public, private and home care centers respectively (p<0.001), and time of operation was significantly (p<0.01). Only 8.9% of the centers employed a dietitian, whereas 92.5% of the centers employed cook or assistant cook, thus food service was not managed by professionals in most centers. All of the centers had been self-operated and meals were prepared in a conventional manner. In approximately 89.2% of the centers servings snacks twice a day. Menu planner of the centers which have no dietitian was the child care information center (47.5%) or the director (34.7%). In most centers, the directors was also purchasing manager and 36.0% of the center purchased food every day. These results indicated that food service management guidelines need to be established by the child care center type with the government control and financial support. We recommended that they furnish the efficient food service program for food service management.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.464-477
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• 2013

There is a great need to develop a training program proven to change behavior and improve knowledge. The purpose of this study was to evaluate employee hygiene knowledge, hygiene practice, and cleanliness, before and after HACCP system implementation at one small-size restaurant. The efficiency of the system was analyzed using time-temperature control after implementation of u-HACCP$^{(R)}$. The employee hygiene knowledge and practices showed a significant improvement (p<0.05) after HACCP system implementation. In non-heating processes, such as seasoned lettuce, controlling the sanitation of the cooking facility and the chlorination of raw ingredients were identified as the significant CCP. Sanitizing was an important CCP because total bacteria were reduced 2~4 log CFU/g after implementation of HACCP. In bean sprouts, microbial levels decreased from 4.20 logCFU/g to 3.26 logCFU/g. There were significant correlations between hygiene knowledge, practice, and microbiological contamination. First, personnel hygiene had a significant correlation with 'total food hygiene knowledge' scores (p<0.05). Second, total food hygiene practice scores had a significant correlation (p<0.05) with improved microbiological qualities of lettuce salad. Third, concerning the assessment of microbiological quality after 1 month, there were significant (p<0.05) improvements in times of heating, and the washing and division process. On the other hand, after 2 months, microbiological was maintained, although only two categories (division process and kitchen floor) were improved. This study also investigated time-temperature control by using ubiquitous sensor networks (USN) consisting of an ubi reader (CCP thermometer), an ubi manager (tablet PC), and application software (HACCP monitoring system). The result of the temperature control before and after USN showed better thermal management (accuracy, efficiency, consistency of time control). Based on the results, strict time-temperature control could be an effective method to prevent foodborne illness.