• 한국농촌건축학회논문집
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• 제17권4호
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• pp.57-65
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• 2015

In contrast to apartments, detached houses offer the possibility of more than one entrance connecting interior and exterior spaces. This study examines the location, function, and use of second doors in detached houses in rural areas. The study employs survey and interviews conducted in 2015, focusing on 18 detached houses among 40 houses previously surveyed in 1995. In 1995, 21 second doors were found, while in 2015, 19 were found. The study led to the following conclusions. First, most houses did have second doors installed by 1995 or 2015. Second doors tended to be installed in kitchen and utility rooms. The function of second doors was most closely connected to the kitchen because utility rooms were placed adjacent to kitchens. Secondly, changes in the use and number of second doors were changes in family life cycle and composition, the need for new equipment facilities, the use of new architectural materials, and the installation of new second doors for extension of space. Finally, exterior spaces accessed by second doors tend to be a meeting of semi-interior or semi-exterior space and exterior space only. Those spaces tended to be designed for kitchen fixtures or to support kitchen activities.

• 한국응용과학기술학회지
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• 제21권2호
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• pp.140-147
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• 2004

An aqueous solution of a commercial liquid synthetic detergent for kitchen use was photodecomposed in the presence of titanium dioxides powder under an atmosphere of air at room temperature. Titanium dioxides were prepared by sol-gel method from titanium iso-propoxide at different R ratio($H_2O$/titanium iso-propoxide) and calcined at $500^{\circ}C$. All titanium dioxides were characterized by XRD, BET surface area analyzer and UV-VIS spectrometer. The surface area of titanium dioxides prepared at R ratio=6 appeared higher volume about 20% than commercial $TiO_2$ catalysts. XRD patterns of titania particles were observed mixing phase together with rutile and anatase type. Titanium dioxides prepared by sol-gel method show higher activity about 6% than commercial $TiO_2$ catalysts on the photocatalytic degradation of a commercial liquid synthetic detergent for kitchen. The concentration of the detergent decreased to about 90% of its initial value at illumination times of 2 hour. Illumination for 30 minutes decreased the concentration of oxygen to about one-fifth of the initial value.

• 설비공학논문집
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• 제15권5호
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• pp.439-445
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• 2003

The purpose of this study is to suggest the improvement strategies for exhaust performance in composite kitchen hoods. The Exhaust only hood, the 2-way compensating hood and the 3-way compensating hood were selected, and the laboratory experiments were performed to compare the local exhaust efficiency and the indoor temperature distributions according to the variations of the hood type and supply/exhaust air velocity. The results of this study can be summarized as follows. The compensating hood has better performance than exhaust only hood in the aspect of local exhaust efficiency and temperature distribution. The 3-way compensating hood shows the best performance when the supply air velocity is about 2.7 m/s, and the 2-way compensating hood at the supply air velocity of 3.5 w/s. In the same exhaust rate condition, if the exhaust area of the hood is increased and therefore the exhaust velocity is lowered, the supply air velocity is also lowered to get the optimum performance. The optimum exhaust velocity range of the commercial kitchen hood which derived from this study is 0.48 ∼ 0.55 m/s.

• 한국태양에너지학회 논문집
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• 제32권3호
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• pp.1-10
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• 2012

The purpose of this study was to promote the utilization of wind velocity of kitchen and bathroom exhaust ducts for wind power generation in high-rise apartments. The research content can be summarized as follows: 1) Nine high-rise apartments were examined for the installation of kitchen and bathroom exhaust ducts located in the pipe shaft (PS) section. After selecting simulation candidates, a simulation was performed with the STAR-CCM+ Ver 5.06 program. 2) Of nine high-rise apartments, seven had kitchen and bathroom exhaust ducts, whose cross section was in the range of $0.16m^2{\sim}0.4m^2$. The area ratio between the exhaust ducts and PS section (cross section of exhaust duct/area of PS section ${\times}$ 100) was on average 3.2%. 3) The simulation results were analyzed. As a result, the smaller cross section kitchen and bathroom exhaust ducts had, the more advantages there were for increasing exhaust wind velocity. If an out air inlet duct is installed to the old kitchen and bathroom exhaust ducts, it will increase exhaust wind velocity by 3.01~3.98m/s and contribute to the proper wind velocity level (3.0m/s). 4) When the simultaneous usage rate between the kitchen and bathroom exhaust fan increased from 20% to 60%, exhaust wind velocity increased. The "entire house holds" condition for exhaust fan operation provided more even exhaust wind velocity than the "some house holds" condition. 5) Exhaust wind velocity increased in the order of amplified (T-3), induced (T-2) and vertical (T-1) top of kitchen and bathroom exhaust ducts. Of them, the amplified type (T-3) was under the least influence of external wind velocity and thus the most proper for kitchen and bathroom exhaust duct tops.

• 한국식품조리과학회지
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• 제31권1호
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• pp.33-40
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• 2015

For the globalization of Korean food restaurants, the kitchens should be equipped with proper ventilation systems and space to keep clean and ensure food safety. This study aimed to examine the ratio of kitchen to total space of restaurant and the suitability of the ventilation systems employed at Korean food restaurants. Data were collected by on-site survey of 12 Korean foods restaurants in Seoul. Length and width of the restaurants were measured with scale. Temperatures and air velocity around the heating equipment, working area, and hood were measured with a thermal imaging camera anemometer and thermometer. Statistical analyses were conducted with the SPSS program. The average space of the restaurants was $25.7m^2$. The ratio of kitchen to space was 0.22 for restaurants sized $32m^2$, 0.28 for $33-66m^2$, 0.21 for $66.1-99m^2$, 0.16 for $99.1-148.5m^2$, and 0.35 for those above $148.5m^2$. Average maximum and minimum air velocity around the hood were 0.28 m/sec and 0.22 m/sec, respectively. Under these conditions, the temperature of the working area was $41^{\circ}C$, presenting an uncomfortable indoor temperature for kitchen employees to work. When classifying 3 groups based on the minimum and maximum air velocity, the temperatures near the cooking area and in the hood of the restaurants showed significant differences among the three groups. When the maximum air velocity was over 0.3 m/sec, the temperature of the cooking area was as $30.1^{\circ}C$, showing a significantly lower temperature (p<0.01). Based on these results, the kitchen space rate of 0.25 to the total space and a ventilation system maintaining a maximum air velocity over 0.3 m/sec were recommended for ensuring the food safety of Korean foods restaurants sized 66 to $99m^2$.

• 한국주거학회논문집
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• 제21권3호
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• pp.53-65
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• 2010

The purpose of this study is to develop a checklist based on the stored items of cooking, for making a good kitchen furniture reseach. The research candidates are purposive sampled from 30 households of for 40 or 50 pyeong-type apartments in Kangnam, Seoul, The research data are is collected gotten at by a field study of the stored items of cooking, eating and utility area, by an in-depth interview to 30 households, and by a field survey of the department stores, super-markets of home appliances. Studied households in average hold about 890 items, which are classified as 239 sorts. The first step of making the checklist is to categorize items into 9 biggest categories, considering the usage of items and the stage of the preparing the food. when the item was used. Second step of making the checklist is to categorize the items into 31 smaller categories, which reflect the shape of items, the storage style and the place of storage. Third step of making the checklist is to sort the items into smallest categories by the frequency of the usage, storage type, and the additional capacity of the item. Even Although items are sorted into the same level of categories, the frequency of use make a different storage area. Also, the storage style of the items was different according to the storage area. Based on these factors, we suggested a checklist based on the stored items of cooking.

• 건축역사연구
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• 제14권4호
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• pp.197-211
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• 2005

The purpose of this study is to find out the plan type of traditional folk housing in Jeoun-Nam Province. The building time of these houses is mainly from early 19C to early 20C and about 1,000 houses have been investigated. The conclusion of this research is 1. Small house is composed of kitchen, one or two rooms and Marae(the place of storage and sacrificial rite). Big house has one more room and one more storage in comparison with the small house. Marae and Jeoungjibang(a room which is in front of kitchen) are characteristic rooms of folk house in Jeoun-Nam Province. 2. The plan type varies in Jeoun-Nam Province. '-'type is a main type of layout and it is arranged a kitchen, a big room, a Marae and a small room in order. In the big house, jeoungjibang(the third room) is added. 3. In the southwestern Island area, no room is arranged beside Marae. Marae has characteristic confucian order because it is the place of sacrificial rite. Therefore there is a great difference in comparison with other area. 4. In the mountain area such as Gurae, there are some houses which have two rooms arranged up and down in one side; that is, upside is Marae and downside is small room. This type is called Kyump Jip.

• 한국태양에너지학회:학술대회논문집
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• 한국태양에너지학회 2011년도 추계학술발표대회 논문집
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• pp.226-231
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• 2011

This study set out to review the air current fluidity in exhaust common ducts by installing an inlet pipe at a leisure space in the PS(Pipe Shaft)room for the sake of wind power generation with kitchen and bathroom exhaust common ducts of all the equipment and air conditioning shafts in high-rise apartment. The air current functionality of kitchen and bathroom exhaust common ducts was reviewed by analyzing wind velocity changes according to changes to the area of exhaust common ducts through a simulation, changes to the wind velocity of the kitchen hood by applying an external inlet pipe, changes to the usage factor of exhaust common ducts, and changes to wind velocity by altering the form of the ventilator at the bottom of the old exhaust common duct. It was a basic study on the utilization of exhaust wind velocity in exhaust common ducts.

• 한국주거학회논문집
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• 제22권2호
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• pp.1-10
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• 2011

This research is to suggest effective kitchen furniture design for 40, 50 pyeong-size apartment considering the quantity and volume, heights or length of stored items for cooking. The research candidates are purposive-sampled 30 households in Kangnam, Seoul. The observation shows that the volume of kitchen furniture is $3.1{\sim}5.9m^3$ and of utility furniture is $0.3{\sim}3.8m^3$. For each households hold average of 886 kitchenwares, $4.1m^3$. Such were normally stored in the upper and lower storage and tall storage closet for a kitchen. Through the field studies and depth interviews, it is shown that there are 287 (33.2%), $1.67m^3$ of the application for preparing food, certain knives, disposable products and food which is considered absolutely or comparatively hard to organize. Products that are very hard to organize are the small application for cooking, grouped kitchenware such as openers, the applications with long rod shape food, and detergent. There are 96 of such products, taking the volume of $0.32m^3$; thus, such products are considered to improve the kitchen furniture design. And the shelf of storage can the control 3cm hights according to result of this research.

• 한국조리학회지
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• 제20권5호
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• pp.43-51
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• 2014

The purpose of this study is to assess the sanitation level and purchase behavior of fishery products, and to identify management conditions of bad smell from cooking fish at home as perceived by housewives in a metropolitan area. Frequency analysis, descriptive analysis, and cross-tabulation analysis were employed as statistical techniques for current study. Total 270 were collected from housewives. The statistical variables included the kinds of cooking oil and the age of housewives, the types of hoods for fish roasting, the types of covers for fish grills, the number of family, the ventilation methods, and the maintenance of kitchen utensils based on family incomes, and they showed statistically significant differences(p<.05). Furthermore, the housewives whose sanitary cognition level for fishery products was high, the housewives whose level of purchase attitude was relatively high, and the housewives who utilized specialized kitchen utensils demonstrated statistically significant differences(p<.05). It resulted from the assessment of such actual conditions as difference of culinary environment according to the sanitation level of fishery products, the level of purchase attitude, and whether the housewives utilized special kitchen utensils or not. The more efforts were proved from those who had the intentions for improvement of an amenable culinary environment at homes, according to the higher income obtainers, the smaller nuclear family, the younger generation, whether the housewives utilized special kitchen utensils or not, and those who had the higher sanitary cognition level of fishery products. The above results were derived from an individual lifestyle or a dietary lifestyle, but eventually this seems to be related with the propensity and values hierarchy of individuals.