• 제목/요약/키워드: equipment and utensils

검색결과 38건 처리시간 0.024초

STS 410 재료의 피로 및 표면처리효과에 대한 연구 (Effect on Surface Treatment and Fatigue of STS 410 Materials)

  • 배동수;곽재섭;이진경
    • 한국산업융합학회 논문집
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    • 제25권6_2호
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    • pp.987-992
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    • 2022
  • STS 410, a representative martensitic stainless steel, contains 13 % chromium and is used for building materials, automobile parts, office equipment, kitchen utensils, and tableware. In general, the strength of STS 410 changes by the carbon content, and STS 410 of low carbon has excellent toughness and high carbon has excellent abrasion resistance. In this study, a fatigue test was performed on the STS 410 material to evaluate the exact fatigue limit and to evaluate the behavior of the material against fatigue. In addition, the effect on burnishing, a kind of plastic processing that creates a smooth surface by pressing a ball or roller on the inner and outer surfaces of the material was evaluated. The fatigue limit was 509 MPa for the STS 410 material, and the result was 54.5 % of the tensile strength. The fatigue limit was 542 MPa for the specimen of diamind burnished STS 410 material, and it was 58.5 % of the tensile strength.

학교 급식소 위생관리에 대한 영양사와 학부모의 견해 비교 분석 (A Comparison of Opinions between Dietitians and Students' Parents on Sanitation Management in School Foodservice Operations)

  • 채미진;정현아;배현주
    • 한국식품조리과학회지
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    • 제23권3호통권99호
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    • pp.302-313
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    • 2007
  • The purpose of this study was to investigate the gap in perceived importance-performance between dietitians and parents regarding school foodservice sanitation practices, to establish a plan for improving the school foodservice monitoring that is conducted by parents. A survey was given using questionnaires and was distributed to 31 school foodservice dietitians and to parents who attended sanitation education in October 2006. All statistical analyses were conducted using the SAS package program(version 8.2 for Windows) for descriptive analysis, t-test, and importance-performance analysis(IPA). The results of the IPA showed the following areas as improvement priorities: (1) contracting with a reliable suppliers, (2) securing proper refrigerator and freezer capacity and checking temperatures, (3) adequate design and construction of foodservice facilities and equipment, and (4) ensuring trays and utensils are clean, dry, and stored in a way that prevents contamination. The results of the IPA illustrated that school foodservice dietitians performed well in 8 out of the 21 sanitation management items. The perceived importance by parents was higher than by dietitians for accurate record keeping and documentation of HACCP worksheets(p<0.01), appropriate cleaning plans and practices(p<0.05), garbage management of inner kitchens (p<0.05), and garbage management of external kitchens(p<0.05). On the other hands, the perceived importance by dietitians was higher than that of parents for contracting with a reliable suppliers(p<0.05) and adequate design and construction of foodservice facilities and equipment(p<0.01). According to the performance analysis there were significant differences between dietitians and parents in six out of the twenty-one items. For these six items, the evaluated degree of performance by parents was higher than that of dietitians. In conclusion, proper education programs should be planned and regularly performed for the student's patents who take part in school foodservice monitoring in order to improve on their monitoring.

주손(Hand Dominance)에 관한 조사 및 인간공학적 분석 (Surveying and the Ergonomic Analysis of Hand Dominance)

  • 정화식;정형식
    • 대한산업공학회지
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    • 제30권2호
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    • pp.165-174
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    • 2004
  • It is known that one out of every ten people walking down the street is left-handed. In daily living, left-handed people come across hardwares and facilities that were designed for right-handed people. Most tools, utensils, office equipment, home appliances, clothes, medical instruments, sporting goods, weapons, and public facilities are made for the right-handed person. Many left-handed people thus have trouble with living in our environments. In this study, 1,933 Korean male and female subjects aging from 10 to 82 were selected to investigate the various statistics about hand dominance and their employment characteristics of preferred hand in handling diverse products and facilities. The statistics showed that 5.6% were left-handed and 7.6% were ambidexter. There were strong tendency that left-handed people use more left hand when take action that force is required than when take exquisite action. Ambidexter and right-handed people use more right hand when they take exquisite action is required than when take action that force is required. It was found from these results that people use their hands differently depending on the hand dominance when they handle things, hence this should be considered in designing hand control devices.

학교급식의 위생관리 현황과 개선방안 (A Study on Improvement of Food Safety Program in School Feeding Setting)

  • 빈성오;김문주;류장근;노병의
    • 한국학교ㆍ지역보건교육학회지
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    • 제2권1호
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    • pp.19-30
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    • 2001
  • Korea has experiencing outbreaks of food borne illnesses since school feeding programs had been introduced to students. In order to prevent food borne diseases, preventive measures applicable to Korean school system were reviewed. The conclusions are summarized as follows; 1. Raw materials should be purchased through reliable sources in order to ensure the quality of food stuffs in the aspect of food safety and hygiene. 2. The potential causes of food borne illnesses should be carefully identified and control system should be established in order to monitor critical points. 3. Temperature of refrigeration should be monitored and controled continuously in order to safeguard the quality of foods. 4. National and local governments have to provide adequate equipment and utensils to the food establishments of school systems, and public health authorities have to make evaluation of the facilities periodically. The food handlers should be trained in safe food handling and the ways how to prevent food borne illnesses.

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초등학교 급식 조리종사자의 위생지식 검사를 통한 교육 필요성 평가 (Need Assessments of HACCP - based Sanitation Training Program in Elementary School Foodservice Operations based on Sanitation Knowledge Test of Employees)

  • 어금희;류경;박신정;곽동경
    • 대한영양사협회학술지
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    • 제7권1호
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    • pp.56-64
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    • 2001
  • The study was conducted to assess sanitary concepts of employees and needs of HACCP-based sanitation training program for elementary school foodservice operations. Subjects consisted of 370 foodservice employees. Foodservice employees' demographic characteristics were surveyed, and their food sanitation knowledge was tested. Food sanitation knowledge included 4 dimensions of foodborne disease & food microbiology; sanitary management in food product flows; personal hygiene management; and equipment & facility sanitation management. The data were analysed using the SPSS package for descriptive analysis, t-test and ANOVA test. The average sanitation knowledge score was 9.5 out of 15. The working periods of foodservice employees were singnificantly(p<01) related to food sanitation knowledge dimensions. Correct answering rate of 4 sanitation management dimensions were 74.4% in foodborne disease & food microbiology; 536% in sanitary management in food product flows; 78.7% in personal hygiene management; and 50.5% in equipment & facility sanitation management. 6 items in 4 sanitation knowledge dimensions under mean score were identified. Those items were temperature danger zone, thawing method of frozen foods, cooking & holding temperature, proper sampling & storage methods, proper storing methods in refrigerator, and proper washing & sanitizing method for utensils. Identified 6 items were included in 12 critical control points developed for the elementary school generic HACCP plan, and should be emphasized in implementing HACCP-based sanitation training program.

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재질 표면에 오염된 여러 병원성 세균에 대한 건열살균 및 살균소독제의 저해효과 (Inhibitory Effect of Dry-Heat Treatment and Chemical Sanitizers against Foodborne Pathogens Contaminated on the Surfaces of Materials)

  • 배영민;허성기;이선영
    • 한국식품영양과학회지
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    • 제38권9호
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    • pp.1265-1270
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    • 2009
  • 조리기구 및 도구의 재질 표면에 오염된 병원성 세균은 외식 및 단체급식에서 교차 오염의 원인으로 작용할 수 있으며, 이들이 표면에 형성시킨 biofilm은 세척 및 살균소독 과정에서도 살아남아 식중독의 위험을 증가시킨다. 따라서 본 연구에서는 상업적 살균소독제와 $71^{\circ}C$ 건열 살균을 하였을 때 스테인리스 스틸과 폴리프로필렌에 오염된 5종류의 병원성 미생물(E. coli O157:H7, S. Typhimurium, P. aeruginosa, L. monocytogenes, S. aureus)의 부착세포와 biofilm에 대한 저해 효과를 평가하였다. 결과로 염소계와 $71^{\circ}C$ 건열처리는 모두 유의적인 저해효과를 나타내지 않았다. 알코올계살균소독제는 스테인리스 스틸과 폴리프로필렌에서 각각 3.4$\sim$6.4 log, 5.5$\sim$7.4 log CFU/coupon 수준의 감소를 보여 강한 살균력을 나타내는 것으로 관찰되었다. 살균소독제 처리는 단체급식소에서 가장 일반적으로 사용하고 있는 소독방법이지만, 살균소독제 종류에 따라서 살균 효과 차이가 크고, 미생물의 오염되어 있는 물질 및 오염 방법 등 처리 조건의 차이에 따라 결과가 달라질 수 있다. 그러므로 효과적인 살균 소독을 위해 보다 다양한 조건과 처리방법에 대한 연구가 이루어져야 할 것으로 사료된다.

간호기기 개발수요 조사연구 (A Study on the Demand for Equipent Development in Nursing)

  • 장순복;김의숙;황애란;강규숙;서미혜
    • 대한간호
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    • 제35권2호
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    • pp.71-91
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    • 1996
  • The objectives of thes study were to identify the need for equipment development in nursing, and to determine the priorities for that development. The study was descriptive study done between March 2 and May 30, 1995, in which the subjects, including 421 patients, 223 family members, and 198 nurses from neurosurgery, orthopedic, rehabilitation medicine, internal medicine and intensive care units of nine general hospitals in Seoul, completed a questionnarie developed by the research team. The questionnaire consisted of 35 open and closed questions. Data was analyzed using frequencies and percentages. The results ware summarized as follows: 1) The average age of the nurses was 27.9 years, 48% of the patients were between 20 and 40 years of age, and 17% were over 60. The average lingth of experience for the nurse subjects was four years five months with 36.9%. having over five years experience. The most frequent diagnoses of patients were spinal disc(35.9%), internal medicine disease(26.0%), cerebral vascular accident(16.6%) and spinal cord injury(10%) 2) Many of the nurses(96.4%) reported deficiencies with existing equipment and 96.5% of the nurses, but only 79.8% of the patients, nurses' time. Further, 82.3% of the nurses and 75.8% of the patients felt that the development of new equipment would lead to a decrease in the cost of nursing care. 3) Nurses felt that the greatest areas of inconvenience were patient feeding(71.7%), hygiene(71.2%), caring for a patient confined to bed(70.7%), patient clothing(67.2%), mobility transfers(63.5%) and urinary elimination(52.0%). However, patients and family members listed the following as being the most inconvenient: urinary elimination(58.7%), Hygiene(50.5), feeding(48.4%), mobility transfers(47.1%) and bed care(45.2%). 4) Generally the nurses listed more inconveniences and patients and family members listed more demands for the development of equipment. These included utensils with large handles, and regulators for tube feedings; mattresses that provide for automatic position change and massage, which have patient controlled levers and a place for bed pan insertion; automatic lifts or transfer from bed to wheelchair; equipment to facilitate washing and oral hygiene as well as equipment that will allow patients with spinal cord injuries easy access to showers; a bed pan/urinal for women that is comfortable and effective from which urine can be measured and disposed of easily; disposable dressing sets and tracheostomy care sets and a convenient way of measuring changes in wound size; a safe delivery system for oxygen, a variety of mask sizes and better control of humidity, tracheal material than at present, as well as a communication system for patients with tracheostomies; clothing that will allow access to various parts of the body for treament or assessment without patients having to remove all of their clothing; and finally a system that will allow the patient to control lighting, telephones and pagers. Priority areas for equipment development reported by the nurses were, urinary elimination(58. 7%), hygiene(50.5%), feeding(48.4%), mobility transfers(47..1%), bowel elimination(40.8%). Those reported by the patients family members were feeding(71.7%), hygiene(70.0%), bedcare(70.7%), clothing(67.2%), mobility transfers(63.6%), urinary elimination(52.9%) and bowel elimination(50.5%) Altogether, nurses, patients and family members listed the following as priorities; clothing (178), bed care(144), urinary elimination(92), environment(81), hygiene(70). Further, a health professional forum listed urinary elimination, oxygen delivery, medication delivery, mobility transfers, bed care and hygiene in that order as priority areas. From this study it can be concluded that the first need is to develop equipment that will address the problems of urinary elimination. To do (l)This nurses who are interested in equipment development should organize an equipment development team to provide a forum for discussion and production of equipment for nursing.

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세종특별자치시 학교급식 조리종사자의 위생교육과 위생관리 수행도 평가 (Evaluation of Sanitary Education and Performance of Sanitary Management among School Food Service Employees in Sejong)

  • 나혜림;김명희;최미경
    • 대한영양사협회학술지
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    • 제25권1호
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    • pp.17-29
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    • 2019
  • This study examined sanitary education and performance of sanitary management among employees related to cooking in school food services in Sejong. A total of 193 subjects (19.2% for kindergarten, 42.5% for elementary school, and 38.3% for middle and high school) participated in this questionnaire survey. The frequency of sanitary education was highest at 63.7% once a month, and it was higher in the order of middle and high school, elementary school, and kindergarten (P<0.001). The most important contents of sanitary education were personal sanitary management (43.5%), food material management (25.9%), and sanitary and safety management of equipment and utensils (17.6%). The necessity of sanitary education recognized by the subjects was absolutely necessary at 69.9% and necessary at 28.0%. The application of knowledge from sanitary education is high in proper application at 50.8% and absolute application at 40.4%. The improvement effect after sanitary education was higher in kindergarten than in elementary school and middle and high school (P<0.01). The performance of sanitary management was high at 4.7 out of 5. In particular, personal sanitary management was the highest in elementary school at 4.8 followed in order by middle and high school (4.7) and kindergarten (4.6) (P<0.01). The necessity of sanitary education and the application of knowledge obtained from sanitary education to the food service showed a significant and positive correlation with the sanitary management performance (P<0.05, P<0.001). These results highlight that the need for customized sanitary education for institution types and an awareness of sanitary education by employees will enhance sanitary management in school food service.

한식 정보 조직을 위한 패싯 구조화에 관한 연구 (A Study on Structure of a Faceted Classification for Organizing Korean Food Information)

  • 정연경
    • 한국문헌정보학회지
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    • 제47권1호
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    • pp.15-37
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    • 2013
  • 본 연구의 목적은 한식 관련 정보를 개념화하고 풍부하게 조직할 수 있는 패싯 구조를 개발하는 것이다. 이를 위해 한식 분야의 학문적인 흐름과 동향, 핵심적인 개념을 파악하여 한식 분야의 지적 구조를 분석하였고 한식 관련 국내서 776권의 목차 데이터와 인터넷 포털 사이트의 디렉터리에서 한식 관련 항목명, 총 23,470건을 수집 분석하였다. 수집된 용어를 범주화하여 공통 속성을 도출하고, 기본 패싯 및 하위 패싯을 정의하였으며, 패싯 간에 계층 구조, 기본 열거 순서와 기호화를 결정하였다. 한식에 관한 16개의 기본 패싯과 85개의 하위 패싯과 함께 패싯의 인용 순서를 '음식 종류'를 중심으로 재료, 에너지, 공간, 시간 순으로 조합하도록 제안하였다. 본 연구의 결과는 글로벌 한식 정보 조직과 검색의 효율화를 가져올 것이며, 패싯 분석을 통한 주제 분야별 분류체계 모형 개발의 기초가 될 것이다.

일부 경북지역 학교 급식시설.설비 위생관리 수행도 평가 (Evaluation of Sanitation Management Performance within School Foodservice Facilities and Utilities in Gyeongbuk Province)

  • 전은경;배현주
    • 한국식품조리과학회지
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    • 제25권1호
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    • pp.62-73
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    • 2009
  • This study was conducted to evaluate the performance of sanitation management within school foodservice facilities and utilities in Gyeongbuk province. Data collection was carried out through surveys given to 200 school dietitians from the province. A total of 108 were usable, resulting in a 54.0% response rate. Statistical analyses were done using the SAS package program (version 8.2 for Windows). Of the study population, 58.3% had more than 10 years of work experience, and 64.8% worked in elementary schools. With regard to the style of foodservice system, 47.2% were urban and 46.3% were rural. Also, 89.8% of the school foodservices provided meals once a day. The performance of the sanitation management items of the facilities and utilities used to provide school foodservice was evaluated using a 5-point Likert scale. The average score for the 25 items was 3.35 points. 'HVAC system installed in foodservice establishment' had the lowest average score at 2.20 points. Whereas 'provide adequate storage capacity to allow refrigerating and freezing and an adequate thermometer is installed and temperatures monitored' had the highest average score at 4.19 points. Nine out of the 25 items were lower than the average score. The performance scores of high schools were significantly higher than those of elementary schools or middle schools for 'window materials are provided that are not liable to break' (p<0.001). The performance scores for urban style foodservices were significantly lower than for rural foodservices for 'floor of kitchen is constructed to maintain a dry system' (p<0.05). In response to questions on kitchen utensils and equipment, significant differences were shown according to the number of meals served per day in 21 out of 56 items, and the style of foodservice system showed significant differences in 14 of the 56 items. Foremost, to make better use of the foodservice facilities and utilities in Gyeongbuk province, immediate improvements should be made for management items in which the degree of performance was below the average score.