• 대한가정학회지
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• 제8권1호
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• pp.146-158
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• 1970

It is a matter of amazing to realize that contamination of air by fuel gas in recent daily life at home directly effects to health of Korean housewives. A study in finding the status and the amount of co gas in the kitchen was con-ductedrelating the size of kitchen, door of exit, ventilation window, constraction of built in-brick stove (Boo Tu Mack), fuel management, in order to extend beneficial and improved management of housing. From the result of study, it was pointed out that constractional improvement of built-in-brick stove, heating floor (Ondol), timny, and ventilation window would been emergently needed. Demonstration studies were obtained in finding differences of the amount of co gas respectively in cooking time as 50-55ppm, and in not cooking time as 50-80p,p,m in the kitchen both, original and improved. Definite differences were found depend upon the condition with, without, or direction of the ventilation window. In addition to all above results, significant influence on gas pulling power of Ondol tunnel was shown. Many houses of Apartment house for have middle and low income groups been recognized so poor for health as indicated over 100ppm of co gas if window were not opened because of poor ventilation and weak gas pulling power of Ondol tunnel.

• 한국식품조리과학회지
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• 제24권2호
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• pp.188-197
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• 2008

This study was carried out to determine the optimal cooking conditions for various rice cultivars (Ilpoom, Saechucheong, Sindongjin, and Sura-top rice) using trial preparations with different soaking times (0, 30, and l20min) and cooking equipment (electric pressure cookers, electric cookers, gas pressure cookers, iron pots, and stone pots). In adddition, the texture and sensory characteristics of the rice prepared with the electric pressure cookers, gas pressure cookers, and stone pots were analyed. The results showed that the moisture, amylose and physicochemical compositions of the four rice varieties were similar. According to RVA, the Sura, cultivar had generally high viscosity, and the Ilpoom, cultivar presented the highest hot and peak viscosities. Saechucung had the highest initial gelatinizing temperature and Sindongjin showed the greatest setback. The optimal amounts of added water as well as heating conditons were dependent on the rice varieties, soaking times, and cooking equipment. A longer soaking time reduced the hardness of the cooked rice, amount of added water, and the heating time. The pressure cooking equipment provided the best cooked rice texture, reduced the affect of the soaking time, and decreased the heating time. In general, all the variaties of cooked rice had high overall acceptability, which tended to increase when the rice was soaked for 30min prior to cooking, had a 1.2-fold amount of water to rice added, and was cooked in the pressure equipment.

• 설비공학논문집
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• 제16권5호
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• pp.459-466
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• 2004

In order to save the energy in apartment houses, it is essential that the energy amount consumed in heating per household should be surveyed and analyzed according to heating method, which can be classified into unit, central and district methods. As a basis, we selected the household with nominal area of 32 py. because it accounts for the most percentage in Korea. It is estimated that the gas amount for cooking is 90 ㎥ and the energy amount for hot water supply is 11.41 GJ for a year, which is necessary to calculate the heating energy. Through the survey of actual energy consumption in Seoul and Gyeonggi, the energy amount used in heating can be obtained according to the heating type: 26.02 GJ/year for the unit heating, 28.09 GJ/year for the central heating and 40.61 GJ/year for the district heating.

• Architectural research
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• 제21권1호
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• pp.21-29
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• 2019

Recent years in Korea, some new developed buildings are only using electricity as power for heating, cooling, bathing and even cooking which means except electricity, there is no natural gas or other kinds of energy used in such kind of building. In vehicle industry area, scientists already invented electric vehicle as an environment friendly vehicle; after that, in architecture design and construction field, buildings only using electricity appeared; the curiosity of the environment impact of energy consumption by such kind of building lead me to do this research. In general, electricity is known as a clean energy resource reasoned by it is noncombustible energy resource; however, although there is no environmental pollution by using electricity, electricity generation procedure in power plant may cause huge amount of environment pollution; especially, electricity generation from combusting coal in power plant could emit enormous air pollutants to the air. In this research, the yearly amount of air pollution by energy using under traditional way in research target building that is using natural gas for heating, bathing and cooking and electricity for lighting, equipment and cooling is compared with yearly amount of air pollution by only using electricity as power in the building; result shows that building that only uses electricity emits much more air pollutants than uses electricity and natural gas together in the building. According to the amount of air pollutants comparison result between two different energy application types in the building, residential SOFC (Solid oxide fuel cell) is simulated to apply in this building for decreasing environment pollution of the building; furthermore, high load factor could lead high efficiency of SOFC, in the scenario of simulating applying SOFC in the building, SOFC is shared by two or three households in spring and autumn to increase efficiency of the SOFC. In sum, this research is trying to demonstrate electricity is a conditioned environment friendly energy resource; in the meanwhile, SOFC is simulated efficiently applying in the building only using electricity as power to decrease the large amount of air pollutants by energy using in the building. Energy consumption of the building is analyzed by calibrated commercial software Design Builder; the calibrated mathematical model of SOFC is referred from other researcher's study.

• KSBB Journal
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• 제26권2호
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• pp.177-181
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• 2011

This study was conducted to investigate the effects of gamma irradiation on the change of volatile flavor compounds of raw oyster and its cooking drips using headspace methods. Major volatile flavor compounds of the raw oyster were identified as methylthiomethane and 1,5-hexadiene. When the raw oyster was irradiated at the dose of 5 kGy, 1-pentane was newly detected. On the other hand, 9 compounds including N-methoxyformaldehyde were identified as the major volatile compounds of cooking drips from oyster. Among them, N-methoxyformaldehyde contents in cooking drip was decreased by the gamma irradiation. By the gamma irradiation above 30 kGy, new heterocyclic compounds was found in oyster cooking drips. Therefore, the amount of volatile flavor compounds in the raw oyster and cooking drips were changed by gamma irradiation, and these results could be potentially used in the seasoning industry.

• 한국식품과학회지
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• 제32권1호
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• pp.90-96
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• 2000

대량취반공정의 표준화를 위하여 최적침지 및 취반 조건에 대하여 연구하였다. 침지공정에서 쌀의 수화속도를 수화시간, 수온 및 초기수분함량의 함수로 예측 할 수 있는 수화모델을 제안하였으며, 수화모델 예측 값과 실험값은 잘 일치하였다. 최적수화시간은 침지수온 $20^{\circ}C$ 이하에서는 60분 그 이상의 온도에서는 30분이였으며, 침지 종료 후 침지미의 수분함량은 품종에 따라 $25{\sim}35%$ 범위였으며, 침지 후 쌀의 무게 증가율은 $1.20{\sim}1.27$배였다. 연속취반공정에서 취반솥 1개당 취반용량을 생쌀 6㎏을 기준했을 때 4종의 일반미에 대한 최적가수율은 $1.41{\sim}1.46$였으며 이 조건에서 취반했을 때 밥의 최적수분함량은 $60{\sim}62%$였다. 대량취반시 솥 1개당 취반용량을 생쌀기준 $4.5{\sim}6.5kg$ 범위에서 0.5kg씩 증가 시켰을 때 최적가수율은 $1.54{\sim}1.37$로 감소하였으며 취반과정 중 수분의 증발율도 $25.6{\sim}19.7%$로 감소하였다. 그러나 초기 가수율에서 취반과정 중 증발량을 뺀 실질 가수비는 취반용량에 관계없이 약 1.13배로 일정하였으며, 밥의 수분함량도 61% 내외로 일정하였다.

• 한국농공학회논문집
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• 제49권6호
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• pp.55-62
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• 2007

Actual states of energy utilizations were investigated and analyzed on three representative rural villages in Chungcheongnam-Do. Rural residents were almost using the ondol boiler as a heating facility and oil(diesel, kerosene) and electricity(night thermal-storage power service) as a heating energy. There were a few households using briquette or firewood in a fuel hole with Korean hypocaust. Most of their cooking facilities were gas ranges using LPG. The most popular hot-water supply system was an oil boiler and the next was an electricity boiler. The amount of energy use in a rural household generally showed 20,000 to 40,000 won/month of the electric power rate, 400 to 800 liter/year of the oil and 60 to 120 kg/year of the LPG. Prompt measures should be taken to promote the spread of new and renewable energy such as solar heat, biomass and wind power, etc.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2020년도 봄 학술논문 발표대회
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• pp.189-190
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• 2020

The importance of indoor air quality management has recently been highlighted due to environmental problems such as indoor air pollution. Among indoor air pollutants, carbon dioxide occurs in cooking, heating, burning, and causes forgetfulness, dementia and amnesia. Radon, which occurs in building materials, soil and ground, is a type 1 carcinogen that causes lung cancer in the body through breathing. These substances can be released from the room through ventilation, but there is a limit to reducing the amount of indoor activity due to reduced ventilation conditions due to increased indoor activity time. However, these substances can be removed from the gas by adsorption. The purpose of this study was to identify the properties of granular active and powdered active white soil and mix them to make cement-based active white soil adsorbent matrix for carbon dioxide, fine dust and radon gas adsorption, and to evaluate indoor air improvements according to the mixing scale. The results of the experiment showed that active carbon dioxide adsorption performance increased for carbon dioxide and radon as the exchange rate increased through physical adsorption. In particular, the higher the replacement rate of the granular active bag, the better adsorption performance was shown.

• 동아시아식생활학회지
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• 제2권1호
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• pp.57-68
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• 1992

In order to obtain the information on the status of using university cafeteria and students' preferences, the survey was conducted through questionaires to 434 students(male:195, female : 239) of 8 universities - 2 universities employed dietitian and 6 universities which didn't employ dietitian -through all the area of Incheon from 19th November 1990 to 14th December, 1990. The results obtained were as follows. 1) For keeping temperature of meals until service to students Refrigerator or warming cabinet or putting meals on low flames were used, and the amount for one person was almost decided by rough estimation by experience. All the foods remained were discarded. Also most of the cooking manager's age were from 50 to 59 and almost cooking managers graduated middle school. The fuel to cook was gas or kerosene. Method to disinfect tableware was boiling. 2) In case of the frequency of using university cafeteria, male students used cafeteria more often than female students, and regardless of sex students made use of cafeteria for lunch more than for breakfast and supper. Students also used university cafeteria not employing dietitian more than cafeteria employing dietitian. Disregarding of male, female, cafeteria employing cafeteria not employing dietitian, all students pointed out that main reason for using cafeteria were 'low price' and 'no other place to eat' And minor reasons were ' good taste' and 'meal quality'. On the contrary, the case of not using cafeteria were 'waiting in line' to male students, 'poor taste' to female students, 'waiting in line' and 'no varieties' on the cafeteria which employed dietitian, 'poor taste' and 'poor hygienes' on the cafeteria which didn't employ dietitian. 3) Considering of the preferences of menu, both male and female students liked "Bibim Bab" And male students prefered meals which contained broth both but female students prefered a light meals. 4) the difference of preferences showed that female student's preferences were high at all foods, and the preferences of fruits were high for both students. In detail, male students liked port, liver and small intestine of cattle, oyster and beans boiled in soysauce. But female students likde milk, yogurt and cucumber.

• 대한환경공학회지
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• 제34권9호
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• pp.604-612
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• 2012

대학은 그 자체로 거대 소비 주체일 뿐만 아니라 구성원 및 지역 주민의 생활 및 인식 전반에 큰 영향을 미친다. 이에, 본 연구에서는 대학교에서 발생하는 직접, 간접, 기타 온실가스 배출을 포함한 인벤토리를 구축하여 그 배출특성을 파악하고, 배출특성을 고려한 대학 내 온실가스 배출 저감방안을 수립하였다. 사례로 선정한 S대학교의 연간 $CO_2$ 배출량은 10,452 t-$CO_2$ (0.65 t-$CO_2/m^2$)이었고, 에너지원별로 전기 78.0%, 가스 20.5%, 석유류 1.5%에서 기인하고 있었다. 에너지의 사용목적에 따른 온실가스 배출량은 조명 18.6%, 동력 36.7%, 가스냉방 1.2%, 전기냉방 10.2%, 가스난방 18.9%, 전기난방 12.5%, 취사 급탕 0.4%, 수송 1.5%로 나타났다. 전기사용에 의한 단위면적당 및 학생 1인당 연간 $CO_2$ 배출량은 각각 51.30 kg-$CO_2/m^2$와 981.86 kg-$CO_2$/인으로 조사되었고, 가스사용에 의한 배출량은 14.61 kg-$CO_2/m^2$와 24.01 kg-$CO_2$/인으로 조사되었다.