• Korean journal of food and cookery science
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• v.26 no.3
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• pp.330-334
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• 2010

This study was performed to investigate the influence of seafood education on students' preferences and perceptions towards seafood menu items provided by school foodservice. The 62 representative menu items were selected from the complete menus provided by 10 high schools located in the Daegu Kyungpook area. Five hundred students were surveyed and 484 questionnaires were analyzed. The preference ($3.25{\pm}0.92$) of seafood menu items was not sufficiently high. The preference order of seafood menu items was rice > noodle > deep fry > grill> stir fry > seasoned dish > soup/stew > steam > pan fry > braise > fermented fish. Conversely, the most frequently provided menu items were soup/stew (31.34%), braise (18.06%), stir fry (15.61%), and seasoned dish (14.83%); the results showed no significant correlation between students' preference and the frequency with which the items were provided. Seafood education positively influenced the students' preference (p<0.001) and perceptions of the seafood acceptability (p<0.01), nutritional value (p<0.05), menu variety (p<0.05), diversity of cooking methods (p<0.001), cleanliness (p<0.001), and leftover amounts (p<0.01). However, more than half the students participating in this study have never received any type of education on seafood. Therefore, a practical program for seafood education should be developed to promote seafood consumption among young students.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.668-674
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• 2005

This study was carried out to investigate preference and perception of seafood among soldiers on cook's duty in military meal service. 58.9% of the respondents answered that they liked seafood and the major eating place were in their home(48.0%) and in the restaurant(40.4%). The favorite seafood cooking methods turned out to eat as raw fish, to grill, to stew, to fry in order. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value but evaluated inferior to meat in the aspects of sanitation and tasteless problem. 32.9% of the respondents answered they liked seafood dishes in military meal service and they disliked them because of taste or cooking method of the seafood. They liked fried or grilled seafood in military meal service. The plate waste amounts of the seafood menu were more than half in almost every surveyed menu and reasons for plate waste were fish smell and taste problems. The difficulties of cooking seafood in military meal service were breaking down of seafood during cooking and complexity of cooking. They scored seafood higher than average in nutrition, taste, diversity of cooking method and aspect of health. On the basis of the results above, introducing diverse cooking methods and menu are suggested and education of cooking skills and development of cooking facilities are needed in military meal service.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.1
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• pp.77-88
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• 2000

This study was carried out to compare dietary attitudes between the children with school lunch fee provided by parents and by the government. The subjects of this study was consisted of 460 elementary school students in the 6th grade (407 lunch-affordable children. 53 lunch-unaffordable children) . General characteristics was significantly different in two groups. In the free group family size(P<0.001),percentage of living with parents (P<0.001) and education level of parents(father : P<0.05, mother P<0.01) was lower than in the charged group, but the dependence on mother's income(P<0.001) and financial support of government (P<0.001) was higher. There was no significant difference in anthropometric measurements by lunch fee. The preference to cooling method was significantly different(P<0.01), the charged group liked grill except frying and roasting but the free group liked seasoning and salting. When comparing eating habits, general eating behavior(P<0.05) was significantly lower in the free children and especially regularity of breakfast(P<0.05) and daily intake of raw vegetables (P<0.05), fruits(P<0.01). There was no significant difference in the total score of nutrition knowledge between the children of the two groups.

• Proceedings of the KSME Conference
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• 2008.11b
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• pp.2713-2717
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• 2008

Whole flow fields of a room air conditioner (RAC) have been visualized by a Particle Image Velocimetry (PIV) technique to analyze the flow structure with various inlet and outlet angles, and to control an eccentric vortex which affects an efficiency and noise of the RAC. A test model with 5 stages of a cross flow fan has been manufactured and a transparent acryl has been installed at the side of the test model for the PIV experiment. The inlet and outlet flows and the flow inside the cross flow fan have been analyzed by varying the inlet grill angles and outlet blade angles. The movement of the eccentric vortex has been investigated experimentally by developing the measurement technique for the inner flow field of the cross flow fan. From the visualization of the inner flows, the origins of the noise inside the RAC and the condensation points around the outlet parts of the cold air have been observed and the solution of the problems can be proposed in this study.

• International Journal of Automotive Technology
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• v.8 no.5
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• pp.659-666
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• 2007

In the present study, a numerical analysis of the three-dimensional heat transfer and fluid flow for a vehicle cooling system was developed. The flow field of the engine room between the grille and radiator was analyzed. The results show that, as the airflow inlet grille angle $\alpha$ is varied from $15^{\circ}$ to $-15^{\circ}$, the air flow rate compared with $\alpha=0^{\circ}$(horizontal) changes from -11.9% to +5.1%; while the heat flux from the radiator changes from -9.2% to +4.4%. When the airflow inlet bumper angle $\beta$ is varied from $-5^{\circ}$ to $+15^{\circ}$, the heat flux from the radiator compared with $\beta=0^{\circ}$(horizontal) increases up to +4.4%. When the airflow inlet grille angle $\alpha=-15^{\circ}$ and the bumper grill angle $\beta=+15^{\circ}$, the airflow rates and heat flux compared with($\alpha=0^{\circ}$, $\beta=0^{\circ}$) can be increased to +9.5% and +7.5%, respectively. The results indicate that the optimal angles for cooling efficiency are used.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2013.10a
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• pp.119-123
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• 2013

We conduct the research for reducing aeroacoustic noise occurred when a vehicle operates in high speed situation without modifying the structural configuration such as deforming A-pillar's side curvature. We introduce PAU (Pneumatic Auxiliary Unit) which is a sort of air duct using intake air through radiator grill. According to our research, we can reduce overall noise levels around the surface of HSM (Hyundai Simplified Model). When a vehicleruns 100km/s, area-weighted acoustic power level (AWAPL) indicates 33dB without PAU. However with PAU, coverall AWAPL is decreased to 29dB which means we can improvesilentness approximately 12% compared to ordinary case. Moreover we conduct similar implementation to steering situation especially about yawing. In varioussituations, -10, 0, 10 degree of yawing, we observe 10% reduction in the upstream region of HSM but little increase in downstream region. It seems that inlet air overlap turbulent kinetic energy to surrounding flow. Even though downstream region's noise is louder than upstream region, overall AWAPL is still lower than conventional condition. We also apply this scheme to the real vehicle situation, then we get reasonable output which can support our research outputs.

• 한국가시화정보학회:학술대회논문집
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• 2006.12a
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• pp.131-134
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• 2006

Whole flow fields of a room air conditioner (RAC) have been visualized by a Particle Image Velocimetry (PIV) technique to analyze the flow structure by various inlet and outlet angles, and to control an eccentric vortex which affects an efficiency and noise of the RAC. A test model with 5 stages of a cross flow fan has been manufactured and a transparent acryl has been installed at the side of the test model for the PIV experiment. The inlet and outlet flows and the flow inside the cross flow fan have been analyzed by varying the inlet grill angles and outlet blade angles. The movement of the eccentric vortex has been investigated experimentally by developing the measurement technique for the inner flow field of the cross flow fan, and the relationship between the control of the eccentric vortex and the inlet and outlet angles has been confirmed in this study.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.16 no.4
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• pp.364-374
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• 2006

Natural ventilation technique could be the substitute for or the complement to the local exhaust ventilation system in the sense of protecting work environment. Moreover, it has many strong points ; almost no mechanical parts, no energy use and no noise. If applied appropriately, it could have the very high ventilation rate and save a lot of energy expense. But, it depends on the outdoor environment, especially temperature and wind speed/direction. Predicting the capacity of natural ventilation is not an easy job because it comes from both buoyancy and wind effect. Another problem is too much flow through the ventilator especially in winter time due to too much difference between indoor and outdoor temperature. Thus some ventilators in industries are sealed by door or plastic sheet, resulting in bad work environment. Various types of dampers are used to control the flow rate through ventilators. The capabilities of flow control by damper has not been estimated. In addition, it was not tested whether the damper could obstruct the flow through ventilator when fully opened. To answer these questions, 4 types of dampers were tested by using computational fluid dynamics. 10 different configurations includes no damper, full open and half open. Flow rates were estimated and airflow fields were analysed to clarify the before-mentioned questions. The dual type damper was the best choice for controling the capability of ventilator. In addition, the upward grill type damper was the best for not obstructing the air flow when fully opened.

• Journal of the Korean Solar Energy Society
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• v.30 no.4
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• pp.92-99
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• 2010

The purpose of this study is to apply pressurized plenum under floor air conditioning system to office areas to understand characteristics of indoor thermal environment based on forms of diffusers. For doing this, the author conducted experiment of module measurement, and based on the results, analyzed indoor temperature distribution and velocity distribution based on direction of diffusion by using Computational Fluid Dynamics(CFD), and estimated the Predicted Mean Vote(PMV) of residents based on forms of diffusers to present the optimal air conditioning of the pressurized plenum under floor air conditioning system in heating. The results of this study are as follows. First, as for forms of diffusers, distributed diffusers rather than conical and grill diffusers were favorable in maintaining $24^{\circ}C$, the established temperature in heating, were active in velocity flowing, and were wide in a radius of diffusion. Second, as for position of pressurizing, the difference between upper and lower temperature was wider in center, lateral, and dispersed pressurizing (in order). As for velocity distribution, the velocity was more increased in lateral, center, and dispersed pressurizing(in order), indicating that dispersed pressurizing maintained uniform thermal environment. Third, as for diffusion direction, mixed direction showed less difference between upper and lower temperature and the difference in velocity between center and lateral part was 0.01m/1, indicating that it maintained uniform thermal environment. Fourth, as for the PMV of residents based on the forms of diffusers, the dispersed type showed(+) values above (0) when applied variably based on the position of diffuser, presenting thermal feeling of "being comfortable" to residents.

• Journal of the Korean Dietetic Association
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• v.4 no.2
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• pp.132-144
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• 1998

The purpose of this study is setting proper portion by consumed size of food and food preference and then reducing plate wasts in school lunch. The survey was conducted from Oct. 21 to Nov. 22, 1996 through the practical measurement and questionnaires. The subjects were 43 students of 1 elementary school. The results of this survey was as follows : 1. Average consumption size of cooked rice was 115g. Average consumption size of one course dishes was 209g. The soup & pot stewes showed lower consumption rate than the other kind of foods. Average consumption size of fresh & boiled salad was 23.4g Average consumption size of stir fries was 55g. Average consumption size of steams & stewes was 42g. Most grill & fried foods showed high consumption rate compared to most of the other foods. Average consumption size of kimchies was 10.6g. The most of given desserts except apple were all consumed. 2. There was significant correlation between food preference and consumption rate for total food items. 3. Response of satisfaction about serving size of most of given foods except fresh & boiled salads, soup & pot stewes and kimchies were "moderate". 4. Visual estimation was greater than physical estimation for most of given foods. Proper portion of foods per person by results were setted as follows :