• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
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• 1996.11a
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• pp.101-103
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• 1996

This Paper describes Peak load forecasting technique of pole transformers with correlation equation. While customers are demanding safe energy supply, current correlation equation that is used for load management of pole transformers has some problems. To get accurate correlation equation. several correlation equation were examined using past data and nu data collected using the measuring instrument developed for this study. It was recognized that the quadratic equation was the most accurate for peak load forecasting from working electrical energy.

• Proceedings of the SAREK Conference
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• 2005.11a
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• pp.63-68
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• 2005

In the present paper, the study on the optimal horizontal air jet velocity of a range hood system has been studied by three dimensional numerical simulation. It has been shown that the air jet of a range flood system generates coanda effect confining the contaminated (high temperature) air in a certain region while the jet pushes out more contaminated air into a room as the jet velocity increases. Therefore, the optimal jet velocity has been determined by the combination of the two mechanism.

• Proceedings of the SAREK Conference
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• 2005.11a
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• pp.494-499
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• 2005

This paper introduces a study for the noise reduction of a range hood for household. Generally, range hoods have a built-in sirocco fan from which harsh noises are generated. Though the harsh noises have low noise level, these kinds of noises make most of the users nervous. For the purpose of noise reduction, in this study, a perforated plate system is installed in the fan housing of range hood. From the experimental results, it is confirmed that the noise level emitted from the range hood was decreased more than 10dB(A) in all 1/3 octave bands due to the effect of noise reduction by perforated plate systems.

• Proceedings of the SAREK Conference
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• 2008.06a
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• pp.895-900
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• 2008

It is the objective of the present study to conduct correlation analysis for deriving control parameters in vertical shafts using the results obtain by the design of experiments in the preceding research. The control parameters are categorized into objective parameters, derived parameters, condition parameters, operation parameters, and sensing parameters. The maximum pressure in the shaft should be sufficiently small in order to maintain exhaust hood performance. The pressure variations between floors should also be minimized in order to maintain uniform exhaust performance between floors and to save energy for excessive pressure drop in the shaft. The standard deviation based on -4Pa is proposed as an objective parameter to control pressure in shafts. The correlation equation has been obtained between the standard deviation and the sensing parameters of outdoor temperature and the pressure at the top of the shaft.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.235-243
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• 2007

The results of hotel management have revealed a lot of problems in regard to the suitable placement of kitchen facilities, equipment and utensils, appropriate positioning of kitchen workers, and management of kitchen supplies. To solve these problems, this study examined the relationships among kitchen equipment, layouts, job satisfaction, a sense of self-competence, and production efficiency, proposing the efficient management measures of a reasonable kitchen system. The following are the results. Kitchen facilities had a significant effect on job satisfaction, not on a sense of self-competence. Hotel cooks' awareness of kitchen utensils as well as kitchen layouts had significant influence on both job satisfaction and a sense of self-competence whereas hotel cooks' job satisfaction and their sense of self-competence had great influence on production efficiency.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.98-114
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• 2003

This paper is written to analyze systematically the varieties of informations about cooking stream procedure on the basis of the basic theory of installation and arrangement such as SLP(Systemic Layout Planning) and to deduce the plan for the device, installation and arrangement suitable to cooking stream procedure. Through the substantial improvement in the modeling of hotel L, the optimization of the capacity of installation and arrangement, and the reduction of food resource stream and its movement and through the analysis of cooking stream procedure by disposing and dividing the main kitchen into three individual ones, the improvement of productivity in comprehensive cookery such as the specialization and equalization of cooking procedure and improvement effect of the price-reduction. Moreover, as for the problem of arrangement of installation, it was displayed that the effect went up to twice through the flexible production-related systems such as the improvement of arrangement, reduction of cooking preparation time, the standardization of cookery.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.166-174
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• 2007

The purpose of this paper is to show how job satisfaction and job immersion are influenced by kitchen equipment and layouts. For verifying the credibility and availability of the results, the methods of inter-relational and factor analyses are carried out, based on 214 collected data from the questionnaire answered by employees involved in six 5-star hotel kitchens around Seoul area. Through the process of data coding and SPSS Win 12.0 program, those collected data are verified with a correlation analysis after having been carried out with frequency, factor and creditability analyses. The results are in the followings: kitchen equipment has a significant effect on job immersion as well as on job satisfaction while the kitchen layouts also give a desirable impact on job immersion and job satisfaction. In addition to them, the results show that job satisfaction also has an effect on job immersion. It is concluded that good kitchen equipment and layouts make kitchen workers turn to job immersion and satisfaction more, which will consequently have good effects on business.

• Journal of Convergence for Information Technology
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• v.10 no.5
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• pp.117-125
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• 2020

Our study identifies a cost and a benefit incurred in implementing an investment project to offer new public services by use of food waste disposers and direct input of feces in sewers. This is done with identifying costs of each processing division and benefits of the project by objective statistical data and engineering perspective. In summary, cost items identified are as follows: there are house laterals, removal of septic tanks, etc. for sewer pipes system. As to water quality conservation, cost incurs in storm water outfalls and divert chambers, sewage storage tanks, equipment to treat sewer overflows, and so on. With respect to sewage treatment plants(STPs), there are so many items as increase of contaminant loads in influent of STPs, and other items. There are benefit items in health improvement due to odor mitigation, increase of energy productivity, saving cost of food waste treatment and cleaning septic tanks, etc. These estimates will be used as a basic data for its economic effect.

• Journal of Food Hygiene and Safety
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• v.22 no.1
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• pp.63-75
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• 2007

A survey on sanitary management at 98 food service institutions located in Jeollabuk-Do were conducted. Food service institutions included 13 hospitals, 38 schools, 40 enterprises, and 7 others. The sterilization in boiling water was used for disinfection of tableware, spoon and chopsticks, and dish towel. Cooking kit, refrigerator, chopping board, and knife were sterilized with disinfectant. Frequency of sanitary training program on employees was 56.1% for 1 time/month, 12.2% for 2-3 times/month, and 11.3% for 1 time/week. Preparing ratio of defrosting, warehouse and rest room, and washing and sterilization diary were 73.8, 60.5, and 54.5%, respectively. However, checking ratio of environments (9.5%), personal sanitation (10.8%), and sanitary training program diary(8.4%) were low. Major obstacle factors on the introduction of Hazard analysis critical control point (HACCP) system into food service institutions were lack of equipment and facilities (54.1%) and lack of understanding and data on HACCP system (17.3%). Therefore, in order to reduce the outbreak of food-borne diseases increasing frequency, we estimated that the introduction of sanitary management system and the conversion of dietician' perception on sanitary managements in food service institutions were needed.

• Fire Science and Engineering
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• v.30 no.4
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• pp.82-87
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• 2016

The ventilation system for the efficient operation of the building services systems in the ventilation plan of super high-rise buildings is used to combine smoke control systems. This study evaluated models of super high-rise buildings with four basement levels and 59 stories and investigated the pressure distribution of each floor by the smoke driving forces by numerical analysis. The smoke driving forces on the building of analytical model was analyzed to determine the effects of the ventilation plan and smoke control plane. In addition, when a combination with ventilation and smoke control of the kitchen ventilation damper in the ventilation plan of analysis model building was designed based on the these results, the relationship between the opening and closing force of the damper and smoke driving combined forces to act on the design pressure of the damper by a motion analysis simulation. The driving units of the damper were selected from the analytical results.