• 조명전기설비학회논문지
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• 제21권4호
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• pp.19-27
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• 2007

This paper presents a novel soft-switching PWM utility frequency AC to high frequency AC power conversion circuit incorporating boost H-bridge inverter topology, which is more suitable and acceptable for cost effective consumer induction heating applications. The operating principle and the operation modes are presented using the switch mode equivalent circuits and the operating voltage and current waveforms. The performances of this high-frequency inverter using the latest IGBTs are illustrated, which includes high frequency power regulation and actual efficiency characteristics based on zero voltage soft-switching(ZVS) operation ranges, and the power dissipation as compared with those of the conventional type high frequency inverter. In addition, a dual mode control scheme of this high frequency inverter based on asymmetrical pulse width modulation(PWM) and pulse density modulation(PDM) control scheme is discussed in this paper in order to extend the soft switching operation ranges and to improve the power conversion efficiency at the low power settings. The power converter practical effectiveness is substantially proved based on experimental results from practical design example.

• 한국식품조리과학회지
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• 제15권2호
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• pp.133-145
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• 1999

The schools in the survey consisted of 61 schools where foodservice was managed by themselves and 49 schools where it was done cooperatively. According to the style managed, the urban style was 42 schools, the rural style was 46, and the island style was 22. With regard to the amount for each student that parents have to pay. it was 745 won at schools managed by themselves and 616 won at schools managed cooperatively. The budgeted amount was 75 won at schools managed by themselves and 97 won at schools managed cooperatively. The result showed that parents at schools managed for themselves paid much more for the cost of food and management. The mean area of kitchens was 31 pyong (102 sq. meters) in environment of cooking utilities, and management was done wherever they were needed. The budgeted amount was supplied from the Educational Office and parents. In the situation of utilities and instruments for cooking, the places to wash hands and flush toilets, which were regarded as sanitary facilities were insufficient. The rates of containing measuring instruments and thermometers for cooking were also insufficient. The list to be considered in the management of menu was concentrated on raising acceptance of students served, based on the order of the tastes of students served, the quantity of the cost, nutrition needed, and then facilities. The replies that leftover food was thrown away after meals were numerous and the rate of leftover food was reflected on the menu. In purchase and management, the rate of food needed to be purchased was calculated through experience. A private contract was chosen to purchase food. The frequency of purchasing food was usually once a day, which would nutritists examined food, concentrating on the order of quality, number, and price. In the management of operation, a schedule for making food was seldom formed, referring to it only at the time needed. All the food was made in a day but some special foods were made the day before they would be required. It shows the situation was thought to be the most important. Guidance for sanitation was carried out once a month and the content of the guidance was about the sanitary treatment of food. With regard to degree of satisfaction with the management of meal service, all the dietitian at schools managed for themselves and cooperatively were somewhat satisfied with all the questions about the budgeted amount of food, and management, the management of purchase, operation, and sanitation. However, they were not satisfied with the environment of facilities.

• 한국콘텐츠학회논문지
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• 제21권5호
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• pp.488-498
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• 2021

본 연구는 유튜브를 활용한 기초조리실습교과목에 플립드러닝 교수학습방법을 적용하여 학습 전과 후에 따른 효과를 파악하고 학습과정을 통해 학습자의 주관적인 인식을 분석하여 교육과정이 적절히 진행되고 있는지에 대해 연구하고자 한다. 조사기간은 2020년 08월 01일부터 09월 10일까지 진행되었으며, Q방법론의 연구 설계에 따라 Q표본 선정, P표본 선정, Q소팅, 코딩과 리쿠르팅, 결론 및 논의로 총 5단계로 구분하여 진행하였다. 분석결과 제 1유형(N=5) : 선행학습 효과(Prior Learning effect), 제 2유형(N=7) : 시뮬레이션실습효과(Simulation practice effect), 제 3유형(N=3) : 자기효능감 효과 (self-efficacy effect)로 각각 고유의 특징을 가진 유형으로 분석되었다. 결과적으로 유튜브를 활용한 기초조리실습과목의 플립드러닝 교수학습방법을 적용함으로서 적극적인 학습자들에게는 수업의 흥미유발, 자신감 상승 등의 긍정적인 효과가 나타났으나 일부 학습자의 경우 수업운영방식의 시스템이해 부족, 타 과목에 비해 실습회수 부족 등은 추후 해결되어야 할 방안으로 사료된다.

• Journal of Nutrition and Health
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• 제36권2호
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• pp.223-230
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• 2003

사업체급식소와 HACCP 적용효과를 평가하기 위해 대구지역 특정 위탁급식소의 급식종사자 21명을 대상으로 2회에 걸친 HACCP 교육과 수시 현장지도를 통하여 HACCP을 적용한 후 미생물적 품질, 조리 및 배식온도와 소요시간을 측정하였다. 미생물 검사를 위한 음식물의 채취는 비가열조리식품, 가열후처리식품, 가열조리식품의 세 가지 조리 공정별로 CCP를 정하고 CCP별로 검수단계, 전처리단계, 조리단계, 배식단계에서 각각 취하였다. 미생물검사는 표준 평판균수와 대장균군수를 측정하였다. HACCP 적용 전에 비해 적용 후, 조리 및 배식단계에서 급식종사자들이 식품내부온도를 74$^{\circ}C$ 이상으로 유지하고, 위험온도대인 5~6$0^{\circ}C$ 에 보관하는 것을 피함으로써 가열조리식품에서 미생물적 품질은 향상되었으며, 조리기구의 미생물적 품질도 HACCP 적용 후 향상되었다. 그러나 HACCP 적용 후에도 비가열 조리식품과 가열후처리식품에서의 미생물적 품질은 기준에 적합할 만큼 향상되지 않았다. 비가열조리식품과 가열후처리식품은 검수단계에서의 식재료 및 양념류의 철저한 품질 검사부터 배식단계의 배식온도까지 세심한 주의가 요구되며, 조리종사자의 개인위생과 조리기구의 교차오염도 신경을 써야 한다. 그러므로 식품안전성이 보장된 급식을 위해서는 단체급식소의 조리종사자를 대상으로 하는 HACCP 교육을 통하여 HACCP을 적용할 뿐 아니라 식품제조업체에서의 HACCP 적용 또한 절실히 필요한 것으로 사료된다.

• 대한지역사회영양학회지
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• 제7권4호
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• pp.559-570
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• 2002

This research was to investigate the operation of contracted food service management and menu preferences of middle school students in Seoul. Questionnaires were distributed between Dec. 1 and 20,2000 in 10 middle schools. Statistical data analyses were completed using the SAS package, including the mean, standard deviation and frequency analysis. The results can be summarized as follows: The average number of meals per middle school was 1,000 and only lunch was served in each school. In terms of facilities and equipment, low rates of the possession of cooking equipment and food carts were the major hindrance to work and production efficiency. The students' main demands were taste, sanitation, variety of food, the introduction of brand foods, the price of foods, and the speed of reaction to their dissatisfaction. Most of the schools provided rice for lunch, while the students preferred noodles, mandu and bread. beef-rib soup was preferred to broth. for side dishes, fish, roasted meat and fried foods were highly favored, along with processed foods, with low preferences for vegetables. The middle school students favored fruits. Lastly, they requested that the quality of school meals be improved through the development and supply of various desserts.

• 대한화학회지
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• 제56권2호
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• pp.257-263
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• 2012

The selection of suitable delignification conditions and optimization of process variables is crucial to the successful operation of chemical pulping processes. Soda pulping of Carpolobia lutea was investigated, as an alternative raw material for pulp and paper production. The process was optimized under the influence of three operational variables, namely, temperature, time and concentration of cooking liquor. Equations derived using a second - order polynomial design predicted the pulp yield and lignin dissolution with errors less than 8% and 11% respectively. The maximum variations in the pulp yield using a second order factorial design was caused by changes in both time and alkali concentration. Optimum pulp yield of 43.87% was obtained at low values of the process variables. The selectivity of lignin dissolution was independent of the working conditions, allowing quantitative estimations to be established between the pulp yield and residual lignin content within the range studied.

• 전력전자학회:학술대회논문집
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• 전력전자학회 2001년도 Proceedings ICPE 01 2001 International Conference on Power Electronics
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• pp.236-241
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• 2001

This paper presents a novel prototype of active voltage-clamping capacitor-assisted edge resonant soft switching PWM inverter operating at a constant frequency variable power (VPCF) regulation scheme, which is suitable for consumer high-power induction-heating cooking appliances. New generation IGBT with a trench gate is particularly improved in order to reduce conduction loss due to its lowered saturation voltage characteristics. The soft switching load resonant and quasi-resonant inverter designed distinctively using the latest IGBTs is evaluated from an experimental point of view.

• 동아시아식생활학회지
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• 제4권3호
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• pp.111-122
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• 1994

In last few decades Food and Beverage industry has being treated as an important sector in modern industrial society due to more disposable income and the changes of social, and cultural life style in Korea. Especially the kitchen takes part in an important role in F&B industry and it's study should be done in various aspects. therefore, this study is focussed on the efficient organization and operation of the kitchen. Organization means act of organizing or condition of being organized or organized system. In this study, organization is being examined on the background of the organization theory from the industrial revolutionary period untill present. And the Korean cooking history which takes part of kitchen organization has been analyzed and compared with that of the Western. The improved kitchen organization was presented through all the above in this study. And all the efforts toward the development in kitchen organization to be tried under the close relationship with the technological, ,kitchen functional, managerial and concerned subsidiary systematic situations. We can try to improve the creativeness and progress for organization through all these challenges.

• 한국식생활문화학회지
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• 제10권3호
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• pp.167-174
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• 1995

A hazard analysis which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of total plate counts and coliform bacteria was conducted in various phases of product flow of Naeng-myeun (Cold noodles) and Pi-bim bab (mixed rice) prepared at Korean restaurants. Large numbers of total plate counts were counted from the cooked foods after handling and holding. Ingestion of these foods must be considered high risk. Critical control points identified were, pre-preparation, food handling after cooking, and holding on display in product flow of Nang-Meon and pre-preparation, preparation, and holding on display in product flow of Pi-bim bab. It need for effective quality control of Nang-Meon and Pi-bim bab that training program consist of surveillance, education of the staff, standard operation procedures, forbidding dangerous processes and control of critical points.

• 한국잠사곤충학회지
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• 제10권
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• pp.99-105
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• 1969

1968년도 우리나라 제사공장경영실태조사분석결과 다음과 같은 성적을 얻었다. 1. 공장당 1 일평균구견량은 약 10,800kg, 선견량은 105kg/인이였으며 건견량은 8683kg/일이며 42%가 저온건견되고 있다. 2. 자견기의 길이(m)별 자견능력은 50g/min이나 대인 자견능력은 시설규모가 큰 공장에서 적었다. 3. 대당 월간생사생산량은 6,000kg내외이고 대규모공장에서는 대당 월간생산량이 적은 경향이였다. 4. 규모별 생사 kg당 인건비는 소규모공장에서 제일 높았고 200~300대공장에서 제일 적었다. 5. 공장별로 분석한 6가지 요인중 다조조사인 경우 조사공정의 인건비가 제일 높았으므로 생사생산비의 절감은 자동화에 의한 조사인건비를 감소시켜야 할 것이다. 6. 제시된 6가지 요인이 차지하는 인건비는 약 46%가 상관하고 나머지 54%는 다른 요인이 생산비를 영향하고 있는 것으로 추정된다.