• Fire Science and Engineering
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• v.33 no.6
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• pp.126-131
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• 2019

Real-scale fire tests were performed on animal-origin foods using a gas stove with no overheating prevention device. When the animal-origin foods were ignited, a large quantity of white smoke and steam was generated from them; however, when they became dry and began to carbonize, a dark smoke was generated. Even after the gas stove was overheated for more than 5400 s, mackerel, pollack, chicken, etc., did not ignite. However, pork, beef, and tuna caught fire after 2643 s, 2819 s, and 6492 s of heating, respectively. The flame patterns of animal-origin foods were in the forms of a mixed laminar flow and a turbulent flow, and a halo pattern was produced. A sand glass form of the flame pattern was generated when a kitchen hood was operated, but a triangular flame pattern was produced when the kitchen hood was not operated. When the tuna in the pot was overheated, it spontaneously ignited after 6492 s, with the surface temperature of the kitchen hood rapidly rising to 464.5 ℃. Moreover, the temperature at the back of the pot, which was 6 cm away from the outer surface of the upper part of the pot, was 869 ℃ after 6660 s because of the radiant heat. The flame formed a sand glass pattern on the kitchen wall. When the kitchen hood was not operated, or when the flame grew lower than the height of the ceiling, a triangular pattern was formed.

• Journal of Korean Ophthalmic Optics Society
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• v.20 no.3
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• pp.293-300
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• 2015

Purpose: To evaluate blue light hazards of LED lightings in an optical store with blue light radiance used as the quantitative indicators of photobiological hazard. Methods: The spectral radiance of each LED lightings was measured, and blue-light radiance and the corresponding maximum exposure time were calculated. Then each LED lighting was classified according to the risk group from IEC 62471 standard. Results: The yellow LED lightings used in showcases and white LED lightings used on ceilings and logo were classified into risk group RG0. But the white LED lightings used on showcases were classified into risk group RG1. The blue light radiances of white LED lightings used in showcases are dozens of times larger than that of fluorescent lamp. Conclusions: Using the value of the blue light radiance could quantitatively express the blue light hazard to various lightings. It was confirmed that white LED lightings for the showcases had high blue light hazards because of their high luminance and color temperature. Therefore, when replacing lightings in optical shop it is necessary to select the appropriate brightness and color temperature for eye health in the long term.

• Journal of the Korean Wood Science and Technology
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• v.43 no.6
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• pp.884-889
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• 2015

Appropriate evaluation of thermal insulation property of structural member and valid control of cooling/heating energy are important for improving building's energy efficiency. The typical heating system of house in Korea is the floor heating one. The radiation heating system is not only appropriate to climate and geographic conditions of Korea, but also advantageous to provide emotional comfort by the warm feeling of floor. Based on living conditions in Korea, scaled models of the wooden house and concrete house were designed. The ceiling was made of styrofoam insulation and the four sided walls and bottom were made of plywood and concrete, respectively. The floor was heated by heating film. Indoor vertical temperature distributions by floor heating system were measured by thermocouple, and surface temperatures on walls were measured by infrared thermography. Also, thermal insulation property of wooden wall was evaluated to build database for improving energy efficiency of wooden building. It is expected that collected data during tests of various types of floor and wall composition could be referenced for evaluating thermal environment of actual conditions of houses.

• Journal of Mushroom
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• v.15 no.1
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• pp.14-20
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• 2017

The oyster mushroom cultivation house typically has multiple layers of growing shelves that cause the disturbance of air circulation inside the mushroom house. Due to this instability in the internal environment, growth distinction occurs according to the area of the growing shelves. It is known that minimal air circulation around the mushroom cap facilitates the metabolism of mushrooms and improves their quality. For the purpose of this study, a CFD analysis FLUENT R16 has been carried out to improve the internal environment uniformity of the oyster mushroom cultivation house. It is found that installing a section of the working passage towards the ceiling is to maintain the internal environment uniformity of the oyster mushroom cultivation house. When all the environment control equipment - including a unit cooler, an inlet fan, an outlet fan, an air circulation fan, and a humidifier - were operated simultaneously, the reported Root Mean Square (RMS) valuation the growing shelves were as follows: velocity 23.86%, temperature 6.08%, and humidity 2.72%. However, when only a unit cooler and an air circulation fan operated, improved RMS values on the growing shelves were reported as follows: velocity 23.54%, temperature 0.51%, and humidity 0.41%. Therefore, in order to maintain the internal environment uniformity of the mushroom cultivation house, it is essential to reduce the overall operating time of the inlet fan, outlet fan, and humidifier, while simultaneously appropriately manage the internal environment by using a unit cooler and an air circulation fan.

• Journal of Korean Society of Environmental Engineers
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• v.29 no.4
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• pp.466-471
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• 2007

The purpose of study is to obtain basic but important information for the operation of the greenhouse facility located in the suburb of town. Special emphasis is given on the aspect of energy saving method, which can be easilyapplicable in a practical sense. For this end numerical calculation has been made systematically in order to increase the energy efficiency by the evaluation of the temperature distribution in greenhouse. Major parameters considered are primarily the overall shape of greenhouse together with the various conditions of baffle installion inside greenhouse. Further, the performance of heating system is also carefully compared each other for a number of typical arrangements of heating duct. The performance of the computer program developed in this study is evaluated by the observation of the famous fluid trapping phenomenon occurred in staggered baffle condition in the enclosure of greenhouse. Based on the this study, a number of useful conclusions can be drawn, that is, the installation of baffles are quite effective in energy saving method with a minor modification of facility. Also, it is found that the change of the heating duct system can contribute significantly to the uniform temperature distribution in greenhouse. Further other findings obtained by numerical calculation were not only physically consistent and meaningful but also useful for the determination of optimum condition of practical operation of greenhouse.

• Journal of Advanced Marine Engineering and Technology
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• v.39 no.3
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• pp.312-317
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• 2015

Seafarers can confront to evacuate from the ship with many reasons such as collision, grounding and fire accident. It believes that evacuation time from ship is very important element in order to increase survival rate in the contingency circumstance, however narrow and complex structure of ship is one of obstacle element against prompt evacuation. Taking into consideration the unique structure of ship compared to the structure of other facilities, speed of fire propagation on board ship is faster than the same size of other type facilities. Therefore, measures to prompt evacuation are required. But it comes with the behavioral constraints of the crews and passengers of the nature of operating in a complex structure with narrow vessels. Therefore, in this study, we propose a formula to be analyzed by theoretical approach and simulation methods to improve the survival rate for the crew and passenger of the ship through the ship's structural modification. We analyzed the temperature rise and visibility which are the most influential effects on the life safety in the event of fire by using a three-dimensional analysis of sight-only program Fire Dynamic Simulator (FDS) as analytical tools.

• Fire Science and Engineering
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• v.28 no.1
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• pp.37-43
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• 2014

The high predictive performance of fire detector models is essentially needed to assure the reliability of fire and evacuation modeling in the process of Performance-Based fire safety Design (PBD). The main objective of the present study is to measure input information in order to predictive the accurate activation time of fixed temperature heat detectors adopted in Fire Dynamics Simulator (FDS) as a representative fire model. To end this, Fire Detector Evaluator (FDE) which could be measured the device properties of detector was used, and the spot-type fixed temperature heat detectors of two thermistor types and one bimetal type were considered as research objectors. Activation temperature and Response Time Index (RTI) of detectors required for the fire modeling were measured, and then the RTI was measured for ceiling jet flow and vertical jet flow in consideration of the install location of detectors. The results of fire modeling using measured device properties were compared and validated with the experimental results of full-scale compartment fires. It was confirmed that, in result, the numerically predicted activation time of detector showed reasonable agreement with the measured activation time.

• Analytical Science and Technology
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• v.27 no.5
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• pp.243-247
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• 2014

Formaldehyde is defined as carcinogen causing leukaemia, lymphoma or nasopharyngeal carcinoma at high level of exposure. Furniture-manufacturing workers can be exposed to formaldehyde, which implies serious impact on health of the workers. The authors carried out ambient monitoring of formaldehyde in the field, and identified the source of formaldehyde generated during the working process by testing the condition in the laboratory settings. After sampling formaldehyde in the air with 2,4-DNPH (2,4-dinitrophenylhydrazine) coated silica gel, we extracted formaldehyde derivative with acetonitrile and analyzed the extract using HPLC with UV detector at 360 nm. Formaldehyde was separated by ACQUITY UPLC BEH $C_{18}$ column at a flow rate of 0.5 mL/min using 45% acetonitrile as mobile phase. The workers were exposed to higher level of formaldehyde than normal air. Formaldehyde up to 0.31 ppm was detected in the process of veneer attachment, which exceeded 0.3 ppm, the ceiling value of ACGIH standard. The laboratory test of measuring formaldehyde generated from the glue and veneer used in the attachment process resulted in more formaldehyde generation as the temperature increased, and more from the veneer. Heating the veneer to $100-150^{\circ}C$ following the real condition of the manufacturing site generated 1.14-2.70 ppm of formaldehyde from the sample, which was 2-5 times higher level than Korean limit of exposure (0.5 ppm). As the workers handling and processing the veneer which was produced by wet process had high possibility to be exposed to formaldehyde, urgent improvement and management of working environment of furniture manufacturer is demanded.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.397-405
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• 2003

The cleanness of Korean(n=292), Chinese(n=46), Japanese(n=114) and Western(n=74) styles restaurants in 25 districts in Seoul was evaluated in terms of kitchen area(6 criteria), handling of raw materials(3 criteria), hygiene practice for cook(1 criteria), treatment of wastes(2 criteria) and hall(2 criteria). The western-style restaurants were scored the highest points in all criteria. The other three restaurants were poorly evaluated compared with western-style ones in kitchen area, including cleanness of inside of the kitchen, hygiene practice, ventilation and working environment, drainage, and storage of utensils. The most critical criterion which represents the overall evaluation was the ventilation and working environment of the kitchen for Chinese, Japanese and Western-style restaurants, and was the cleanness of inside the kitchen for Korean-style restaurants.