• 의료ㆍ복지 건축 : 한국의료복지건축학회 논문집
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• 제10권1호
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• pp.59-68
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• 2004

The sanitary arrangements and Toilets are very important for a barrier-free environment of university education. this paper try to provide basic evaluation of the sanitary arrangements for disabled person in university. To accomplish this purpose this study has analyzed with questionnaire quantitatively and qualitatively the 188 universities. As the result, from the barrier-free environmental evaluation of the sanitary arrangements, the large-scale university and the university with special admission rules for the disabled person are highly evaluated, while the small-scale university and the university without special admission rules are done low.

• Wind and Structures
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• 제1권3호
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• pp.243-253
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• 1998

The paper deals with numerical analysis of interference galloping of two elastically supported circular cylinders of equal diameters. The basis of the analysis is quasi-steady model of this phenomenon. The model assumes that both cylinders participate in process of interference galloping and they have two degrees of freedom. The movement of the cylinders is written as a set of four nonlinear differential equations. On the basis of numerical solutions of this equations the authors evaluate the correctness of this quasi-steady model. Then they estimate the dependence of a critical reduced velocity on the Scruton number, turbulence intensity and arrangements of the cylinders.

• 한국식품조리과학회지
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• 제23권2호통권98호
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• pp.195-204
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• 2007

The objective of this study was to analyze dietitians' sanitary practices and perceptions of obstacles according to HACCP. Questionnaires were administered to 94 elementary school dietitians in the Gwangju and Jeonnam Regions of South Korea. The data were evaluated by a 5 scale Likert method and statistically analyzed The results of the study are as follows. Each subject was generally characterized as a university graduate 79.8%, with 10 to 15 years experience 37.6%, and in her mid to late thirties 39.4%. We found that direct management was the highest occurring form of food service system 96.8%. With regards to the type of food service operation quantitative service as 60.6%, and partial self-service was 30.9%, 89.4%of all served only lunch. In all, 93.6% of the teams collaborated, while their organic collaboration was 64.9%. When HACCP was applied, sanitary practices scored an average of 4.83, which was significantly higher than 4.62 when HACCP was not applied. The dietitians' perception of sanitary practices was as very high 4.75 of 5. Sanitation, in regards to food management, scored 4.89 among the detailed items. This proves that in relation to food management, sanitation is considered most important. When HACCP was not applied, the perception of obstacles was, on an average, 3.07, which was higher than 2.74 when HACCP was applied. The results for the detailed items, which focused on sanitary practices and different perceptions of obstacles according to HACCP, were as follows. When HACCP was applied, a high mean of 3.32 occurred for facilities and utilities shortages followed by degree of cooperation at 3.22, and then monitoring at 3.01. The item that dietitians viewed as the biggest obstacle was lack of departmental budget support (M=3.46). Other serious obstacles were facilities, facility sanitation, and utility shortages (M=3.38), as well as the aappropriateness of machines and cooking utensils and arrangements in the dining room (M=3.28). Stepwise multiple regression was used to better understand how much these perceptions of obstacles would influence sanitary practices when HACCP was applied. The item analysis of the HACCP obstacles proved that persons involved in food service, except the food service employees, didn't cooperate enough with their food service employees. As a result, this lack of cooperation had a negative effect on sanitary practices. Accordingly, it is necessary to determine the causes of for lack of cooperation and attract the active attention of those involved.

• 한국식생활문화학회지
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• 제2권2호
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• pp.163-167
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• 1987

서울시와 경인지역을 중심으로 도시락 생산업체 16개사를 선정하여 방문 조사한 기기류 보유 현황은 다음과 같다. 1. 조리기기는 주로 레인지, 튀김기, 국솥, 밥솥을 사용하고 있었다. 2. 전처리기기는 푸드 캇타, 푸드 슬라이서와 야채 탈피기, 야채 캇타를 주로 이용하고 있었다. 3. 냉동 냉장고는 16개사에서 모두 보유하고 있었으나 냉장고의 용량을 늘려야 할 것으로 판단되었다. 4. 살균기로 자외선 살균기를 주로 사용하고 있었으나 살균시의 능력이 부족하고 살균기의 용량이 처리량에 비해 적었다. 5. 싱크 작업대는 16개사에서 모두 보유하고 있었으나, 싱크 작업대를 품목별로 구분하여 사용할 필요가 있었다. 6. 식품을 보온하거나 가온하는 기기류는 보유율이 대체로 낮았다. 7. 스팀발생용 에너지는 가스를 많이 사용하고 있었다. 8. 운반기는 평운반기, 키친 웨건을 주로 이용하고 있었다. 9. 포장기는 ???N 포장기가 주종을 이루고 있었으며 자동포장기, 집진기, 에어커텐 등의 기기류는 보완되어야 한다고 판단되었다.

• 한국실내디자인학회논문집
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• 제20권4호
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• pp.201-210
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• 2011

This study is on the space planning of accommodation area in accommodation barge, which is a kind of offshore plant supply vessel providing workers with exclusive accommodation facilities. Firstly, the space layout of accommodation area is analyzed using the general arrangement drawings of 10 actually-built accommodation barges currently in use. Secondary, the design guides and standards for living quarters of offshore plants issued from overseas classification societies such as ABS, NORSOK etc. are analyzed and based on the analysis design guidelines for accommodation area of accommodation barge are newly suggested. Thirdly, a model of accommodation area in accommodation barge is set up and space arrangements and movement lines for each deck of the accommodation area of the model are planned. Fourthly, cabins, dinning room and galley, recreation spaces, and sanitary spaces of the accommodation area of the model are planned. The results of this study may be summarized as follows. An accommodation barge has 'barge deck' for small scale work and material storage, and 'accommodation area' for the living and resting of workers. The accommodation area is made of workers accommodation sector, service sector, crew sector and business sector. The interior design guidelines for accommodation area of accommodation barge should be made soon by Korea Register of Shipping.

• 한국환경보건학회지
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• 제7권2호
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• pp.73-87
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• 1981

Generation of Solid Wastes grew rapidly with the increase of living standard of the people in Korea recently and their composition was more complicate. The weight of Solid wastes generated in Seoul into year of 1979 was about 420 million tons which required 1.5 million $m^2$ of burial land and daily generation for person was 1.6kg. The Composition of more than 80% ash contents was suitable for sanitary landfill but recently ash was decreasing while paper, synthetic materials, glass etc, increasing and alternative method had to be found to dispose the wastes properly. Weight and Composition of Wastes by season and living standard were surveyed for one year from June 1980 to May 1981 in Seoul. Disposal mathods by waste composition was studied. Results were summarized as follows: 1) Each component stored separately at generation point was to be collected and to be reused or disposed by public organization or private company. Some incentives have to be arranged. 2) Wastes collected from household were transfeted to about 420 temporally storing places and transported to two dumping areas by about 700, 4-8 tons trucks which droped litters on the streets. Large dumping lots should constructed along the western coasts and the wastes would be transported through big container trucks or trains to the lots. 3) Ash contents decreased to 40-70% while garbage, synthetic materials, paper increased and they are two to three times in summer of those in winter. Ash in affluent residential areas is less than 50% of whole wastes while that in poor apartment and residential areas is 60-70%. 4) Large dumping places should be constructed along the western coasts which are not far from Seoul because no suitalbe lands are available, and proper leakage protection arrangements should be made.

• 한국식품위생안전성학회지
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• 제37권3호
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• pp.181-188
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• 2022

최근 식육부산물 가공식품의 소비량 증가에도 불구하고 식육부산물의 생산, 유통 그리고 소비과정에서 위생안전문제가 지속적으로 제기되고 있다. 본 연구에서는 순대의 위해요소를 분석, 평가하여 Hazard Analysis Critical Control Point에 근거한 식육부산물 생산업체의 미생물학적 안전성 확보와 소규모 제조업체의 품질관리 기준 설정 및 위생관리체계를 확립하고자 하였다. 이를 위해 순대 생산에 적용되는 원료(24건), 제조공정(7단계), 제조설비 및 도구(40건), 작업장 환경(17구역), 작업자(12명)에 대한 미생물학적 위해요소를 분석하였다. 원·부재료 돈혈의 일반세균과 대장균군 각각 6.28±0.48, 4.07±0.42 log CFU/g 검출되었고, 돈소창의 대장균군 3.23±0.16 log CFU/g 검출되어 초기단계의 위해요소가 지적되었다. 혼합과 충진공정에서의 일반세균은 각각 5.23±0.17, 5.45±0.37 log CFU/g, 대장균군은 각각 3.25±0.23, 3.31±0.24 log CFU/g로 높게 나타나 미국 육군 Natick의 위생가이드라인에서 제시한 기준을 초과하여 검출되었다. 작업장 충진실과 돈소창 세척실의 일반세균과 대장균군은 기준치를 초과하였으나 세척·소독 후 일반세균은 약 98% 미생물 오염도가 급격히 감소하였고, 대장균군은 모든 구역에서 불검출 되었다. 순대 제조공정의 안전성 확보를 위해서는 세척·소독 및 구역별 분리와 작업자의 위생관리가 선행되어야 하며, 제품의 보관 및 유통단계의 철저한 관리가 필요할 것을 제안한다. 향후 식육부산물의 활용한 가공식품의 안전성평가를 위한 추가적인 연구와 한계기준 유효성평가를 위한 연구가 지속되어야 할 것으로 사료된다.