• 한국컴퓨터정보학회논문지
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• 제21권3호
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• pp.91-96
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• 2016

We have surrounded undesired living noises in our life. One of biggest noises coming out of range hood during cooking in the kitchen. A range hood is one of the most important appliances in the kitchen because it ventilates polluted air out during cooking, and maintains air quality in the kitchen. But current kitchen range hoods bring up some issues; First, the range hoods consume massive amount of standby power not in use condition. Second, current models have designed manual fan operating system with sudden onset of noise with starting. In this paper, we propose an auto control system entire processes from air ventilation to noise reduction. Our system is consist of three parts (Eco-sensors pack, Main Controller and Active Noise Controller); Eco-sensors pack detects air pollution of kitchen areas and sends the detection values to Main Controller. Main Controller determines operation of range hood by detected values. Active Noise Controller is located inside of the range hood. It received starting signals from Main Controller which elicits degrees of polluted air condition and fan operating speed from 1 to 3. Once Active Noise Controller detected the signals, it runs a ventilating fan until new value from Main Controller becomes 0. while the range hood works, A noise cancellation algorithm inside of Active Noise Controller become activated to reduce levels of noise. As a result, the proposed system clearly shows reduction in power consumption include standby power and decreases in levels of noise.

• 대한설비공학회지:설비저널
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• 제32권11호
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• pp.63-68
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• 2003

주방환기의 계획에 있어서 조리시 발생하는 오염물질을 적절히 배기시키는 것이 가장 중요하다. 기구의 배치와 발열량을 평가하고 후드의 위치와 종류 그리고 덕트직경과 경로를 결정하며 적정한 풍량을 제거하기 위한 배기팬을 선정한다. 그러나 일반적인 실내 공기밸런스 계획을 시행함에도 불구하고 배기된 체적에 해당하는 풍량을 보충 공급하는 방식에 대한 고려는 현재 상대적으로 부족한 상태이다.

• 대한영양사협회학술지
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• 제22권1호
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• pp.13-25
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• 2016

This study was carried out to provide a basis for the development of a safety manual for kitchen accident prevention by identifying the safety situation and awareness through risk assessment of kitchen areas. The study was conducted in two phases. First, kitchen accidents and area risk assessment were investigated from February 2014 to September 2014, after which safety awareness of hospital foodservice employees was assessed in a survey. The results of this study were as followes. All of the respondents were women. The evaluation point of kitchen area risk assessment was reduced by 14%. After improvement, an initial score of 108 points decreased to 93 points. The number of accidents was also reduced by 78%; 14 accidents were decreased to three. The most common area of accidents was the kitchen area (58.8%), and burns was the most common accident (35.3%). Most of the employees deemed "enough staff" as the most major factor for good foodservice. "High indoor temperature and poor ventilation in the kitchen area" was chosen as the most common problem in the foodservice workplace. Taken together, our study quantitatively evaluated safety issues in hospital foodservice kitchen areas and provides a basis for the development of a safety manual for kitchen accident prevention.

• KIEAE Journal
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• 제4권3호
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• pp.203-210
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• 2004

This dissertation identifies and investigates the possible control modes of hybrid ventilation system in applying to general apartments. It evaluates range of hybrid ventilation control modes in terms of indoor air quality, thermal comfort, and energy consumption in a living room and a kitchen of the $1000m^2$ apartment. The TRNSYS simulation program was used for evaluating the following four ventilation types : A ventilation mode relying on only infiltration for supplying air, A natural ventilation mode considering with weather condition, A hybrid ventilation (natural + mechanical ventilation) mode allowing minimum ventilation with no heat exchange, and a hybrid ventilation mode with heat exchange. This study shows the following results. As temperature being controlled by heating cooling equipments, there is without significant difference in thermal performance among ventilation types. Regarding Indoor Air quality, Indoor air contamination level of the hybrid ventilation case consistently keep the lower levels. The hybrid ventilation modes consume more energy by a 49% as compared to the A ventilation mode relying on only infiltration for supplying air. It is caused by the continuous ventilation for keeping good indoor air quality; the increase of energy consumption can be attributable to the increase of the heating energy. Therefore, the heat exchange between indoor and outdoor air is required during heating season in severe weather conditions. During the cooling seasons, Introducing natural ventilation can achieve energy saving by 40 ~ 45%. Thus, it can be an effective strategies for energy saving. Based on these results, a hybrid ventilation system can be suggested as an effective ventilation strategy for archiving high level of indoor air quality, thermal comfort, and energy consumption.

• 급식외식위생학회지
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• 제2권2호
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• pp.67-77
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• 2021

Concerns regarding work and food safety in foodservice operations are growing. The purpose of the study is to suggest guidelines for designing foodservice facilities, including school foodservices and Korean restaurants. A case of a franchise restaurant specializing in a Korean food item, Seolleongtang, was used to explain the facility design. The contents of the manual included ways to determine space allocation, calculate the application of utilities and the diameters of supply utility pipelines, and suggestions on how to decide on air conditioning equipment. The standards of the American Gas Association and the Japan Foodservice Equipment Association (JFEA) were applied to design the restaurant space. The JFEA standards and knowledge based on experience and statistics were applied to calculate the usage of utilities like fuel and water. The standards of JFEA and the Society of Heating, Air-Conditioning, and Sanitary Engineers of Japan were applied to calculate the diameters of the water supply and drainage pipelines. For the setting of the heating, ventilation, and air conditioning systems, three ways to carry out the calculation of effective ventilation were explained, as well as options to dicide the standard parameters of the duct and ventilation fans. This manual can contribute to the design of effective and efficient foodservice facilities and help secure the work safety of foodservice employees thereby ensuring food safety.

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2005년도 하계학술발표대회
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• pp.182-182
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• 2005

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2004년도 하계학술발표 논문집
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• pp.119-119
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• 2004

• 한국주거학회논문집
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• 제16권4호
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• pp.37-44
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• 2005

The purpose of this study is to analyze the typological characteristics of super high-rise housings in Hong Kong. The results are as follows; 1) Most of the plan types of the residential building in Hong Kong are tower types and they show lots of curves on the external resident blocks so that each resident families can face maximum open air. 2) Each residential unit is arranged symmetrically and systematically around the central core. 3) The most of core types are central core types which are usually planned to place void light well to improve lighting and ventilation. 4) Rooms are arranged in line from entrance to kitchen, to living & dinning room, and finally bedroom and bathroom. Dinning area is arranged together with living area. 5) At least, more than two sides of the each unit were facing the open air; one side is for the view from a bedroom or a livingroom, the other side is for the ventilation of a kitchen or a bathroom.

• 설비공학논문집
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• 제18권3호
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• pp.193-201
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• 2006

Thermal performance model was developed for a cross-flow aluminum heat exchanger with relatively short passage. Appropriate heat transfer coefficient and friction factor equations for laminar channel flow were obtained considering developing regions. The heat exchanger was analyzed using the unmixed cross-flow ${\epsilon}$-NTU relationship considering leak-age between streams. Thermal contact between corrugations and plates was also considered. Tests were separately conducted for two samples - one made of non-treated aluminum sheets, and the other made of varnish-treated ones. The samples were made by stacking corrugations and plates one after another. The model adequately predicted the thermal performance and pressure drop of the non-treated heat exchanger. The thermal performance of the varnish-treated one was $7{\sim}12%$ overpredicted, and the pressure drop of the varnished-treated heat exchanger was $5{\sim}15%$ underpredicted. The air leakage ratio of the non-treated heat exchanger was $23{\sim}26%$. The ratio decreased to less than $10%$ with the varnish treatment.

• 설비공학논문집
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• 제19권4호
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• pp.321-327
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• 2007

In an apartment house that is generally air-tight and well insulated, the combustion gas from cooking devices is the major source of air pollution in the kitchen. It spreads throughout the house affecting the overall Indoor all quality. In this study, the performance of the kitchen range hood which employs air induction and air curtain was investigated by numerical simulation. The results are compared with that of two other kitchen range hoods which are in general use. The two general types of range hoods considered in the present calculations are box and plate type range hoods. The former has a large capture space between the filter and suction duct, while the latter has little. It was found that the capture efficiency of the kitchen range hood with air induction and air curtain Is higher than that of the general types of range hoods by 20% approximately The reason may be because the air induction and the air curtain block the air stream escaping from the front and the side part of range hoods effectively and because an additional fan for air induction and air curtain increases suction flow rates.