• Applied Chemistry for Engineering
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• v.28 no.2
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• pp.193-197
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• 2017

In this study, we report on the catalyst process installed in conjunction with a wet plasma electrostatic precipitator to remove the oil mist and fine dust emitted from large-size grill restaurants. The multi-stage catalyst module reduced odor through catalytic reaction of acetaldehyde on catalysts even at an ambient temperature with ozone as an oxidant readily produced in a wet plasma electrostatic precipitator. Two types of manganese-based catalysts, $Mn_2O_3$ and $CuMnO_x$ were fabricated by extrusion molding for structured catalysts in practical applications, and the optimum conditions for high removal efficiencies of acetaldehyde and ozone were determined. When two optimized catalysts were applied in a two-stage catalyst module, the removal efficiency of acetaldehyde and ozone were ${\geq}85%$ and 100% respectively at the space velocity of $10,000h^{-1}$ and the reaction temperature of $100^{\circ}C$.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.269-275
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• 2001

The present research was designed to collect recipe of set up a standard recipe and analyze the nutrients of broiled black goat meat (a kind of native local foods in Busan and south province). The results of the study are summarized as follows. The recipe for goat(lamb) meat was recorded in Sanlimkyounggae and Jungbosanlimkyounggae between 1715 and 1827. The goat meat was explained as food for health, rejuvenation and recuperation Since late 1800, it has been utilized for such use. The flavor of broiled black goat meat is influenced by seasonings, fruit juice, heating treatment and cooker. And it also could be affected by the method of slaughter and the sex of the goat. There are lot of element in seasoning. Red pepper paste, garlic and ginger holdback the bad smell and make the taste better. Onion help to retain the water and improve the flavor. Starch syrup, sugar and sesame oil make the meat smoother, glossier and more tasty. The meat is usually roasted on grill over charcoal. It helps to remove or suppress the bad smell and make the taste better. Softness and scent of the meat depend largely on the way to butcher. Female goat meat tastes smoother and smells better. Fruit juice also improve the softness of the meat. Energy per 100g of the 'broiled black goat meat' is 170kcal. There are protein (23g), fat(2.4g), Ca(159mg), Fe(1.1mg) and so on. Amino acid is mainly comprised of essential amino acid such as cystine, lysine, leucine, and arginine. Fatty acid consists primarily of unsaturated fatty acid like oleic acid, linoleic acid.

• Culinary science and hospitality research
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• v.5 no.1
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• pp.249-272
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• 1999

The purpose of this was to solve conceptual problems of family restaurant through theoretical approach, to improve problems associated with managing restaurants, and to suggest plans for family restaurant chains. First of all, in order to improve the problems of franchising, the contents of contract were analyzed by showing the examples, and the methods were illustrated to analyze the overall contents. Hereafter, family restaurants will be categorized as either 'Casual Dining' or 'Theme Restaurant', some of the nicknames for family restaurant. However, the fundamental categories will be in accordance with the categories of NRA of the U.S.A. as 'Family Chain Restaurant', 'Grill-Buffet Restaurant' and 'Dinner House'. It is hoped that the future study categorize these three in more details. The problems of restaurant management were considered to be concerned with the owner and the managerial problems. As a way to overcome the problems associated with restaurant chain concept, the importance of manual and food & beverage production, the analysis on different methods of store development, the characteristics of manual, the interested items when filling-out, and the methods were presented. The basic systems of commissary food service were introduced and their effects were presented as well in this study. The stages of store development and the models of expansion were presented for an analysis. The main focus of this study was to grasp the flow of organizational and store expansion by analyzing on-site stores and headquarters office hence find out the reason why the current portion of family restaurant is decreasing and not increasing among dining out industry. Therefore, it has brought a great opportunity to seize the problems of structual systems of family restaurant. A family restaurant is no longer perceived as an ordinary restaurant, yet it represents a whole new cultural environment due to the unique characteristics of family restaurant such as its food culture, protocol, and various shapes and sizes. The researcher of this study extends his wish that the future study reinvestigates differently categorized family restaurant and gives much attention to a systematically independent research subject.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.17 no.2
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• pp.95-100
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• 2005

Numerical simulations and experiments were conducted to analyze the design parameters for a slim room air-conditioner. These design parameters included a fan shape, a front panel, a scroll shape, a bell mouth, a distance between a fan and a heat exchanger, etc. Each design parameter was analyzed numerically and/or experimentally in terms of the flow rate and the sound pressure level, which should be the most influential factors for developing the slim room air-conditioner. The fan with a uniform height showed a better performance than that with a linearly varying height. It is recommended to use a front grill rather than a front panel according to sound pressure levels since the front panel itself is a huge resistance to the inlet flow. A redesigned scroll shape by changing the rotational direction of a fan also contributed a lot to lowering the sound pressure level. There existed a distance between a fan and a heat exchanger, where flow rates increased effectively.

• Journal of the Korean Society of Food Culture
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• v.32 no.6
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• pp.534-548
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• 2017

Elderly with dementia in geriatric hospitals (EDGH) are highly dependent on hospital meals. This study evaluated the foodservices satisfaction and food preference of the EDGH. The survey was conducted on 104 elderly with dementia (21 males and 83 females) in 4 geriatric hospitals in Seoul and Incheon in November, 2016. Data were collected from interviews using a questionnaire that consisted of 6 questions for foodservice satisfaction and 24 questions (10 categories) for food preference. The data were analyzed using SPSS ver. 20.0. The satisfaction with taste, saltiness, texture, and variety in foodservices was good, but the satisfaction with the amount was not, and the reason for leaving food was its large serving size. The subjects preferred soft boiled rice, noodles, porridges, meats, fish, seafood, vegetables, and fruits. Among them, they preferred more janchiguksu, red bean porridge, beef, croaker, oyster, spinach, and banana. Regarding the cooking methods, they preferred soup, grill, and boiling, but not frying. The also preferred Chinese cabbage kimchi, but they did not prefer hard kkakdugi. They did not prefer milk because of diarrhea, but they preferred yogurt. Therefore, to provide a satisfying meal for EDGH, it is necessary to develop a friendly diet considering their food preferences.

• Journal of Animal Science and Technology
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• v.46 no.3
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• pp.427-436
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• 2004

The current study was conducted to determine the effect of suspension method on satisfaction level of Korean consumers and objective meat quality traits in Hanwoo longissimus dorsi(LD), triceps brachii(TB) and semimembranosus(SM) muscles. Eighteen Hanwoo steers were slaughtered and alternative sides were hung either by pelvic bone(TS) or Achilles tendon(Al). Sensory characteristics, WB-shear force, sarcomere length, water-holding capacity, saroomere length and cooking loss were determined after a 7-d chiller ageing. Higher carcass quality grade received significantly(p < 0.05) greater eating quality for LD, but the grade did not affect eating quality for both TB and SM. TS did not influence objective and subjective meat quality for TB, but that significantly(P < 0.05) improved eating quality for LD and SM. The most noticeable result was that when SM was tenderstretehed, eating quality was equivalent to that of nonna1ly hung LD. In relationship between objective and subjective meat quality assessments, eating qualty for LD had a significant(P < 0.05) relationship with intramuscular fat content, while that for SM was greatly(P < 0.05) related to saroomere length. The current study indicated that pelvic hanging was an effective way to improve eating quality both LD and SM, and carcass quality grades did not greatly reflect eating quality of SM and TB. The data also implied that instnunental measurements poorly estimated the satisfaction level of Korean conswners.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.652-662
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• 2000

This study was performed to measure the mutagenicity of fish by cooking and storage. Mutagenicity of the fish extract was measured by Ames test(Salmonella typhimurium reversion assay with TA 100) in vitro and by micro-nucleus test in vivo. The fish samples screened in this study were white fish(Trichiurus, Croaker, Salted Croaker) and red fish(Saury pike, Mackerel, Yellowtail, Salmon). The number of revertants of red fish were significantly higher than that of white fish. And the mutagenicity of mackerel was higher than other red fish, so followed experiment was made by using the extract of mackerel. Mutagenicity of the samples cooked on microwave oven was the lowest, whereas there was no significant difference between the samples cooked on gas grill and the ones on electric grill. In the presence of S9 mixture, the methanol extract of mackerel showed 2∼4 times high values of mutagenicity in comparison with the extract without S9. The extract of mackerel cooked with various vegetable juices showed inhibitory effects on the mutagenicity in the order of green tea, ginger, and radish. Also, the number of revertants was increased in the stored samples. Mutagenicity of the samples stored in the refrigerator was higher than that of the freezer. In micronucleus test, the methanol extract treated with vegetable juice inhibited micro-nucleus formation in bone marrow by cyclophosphamide in the order of ginger, green tea, and radish. In TBA test, there was a tendency that TBA values were increased as the storage time increased. Also, the rancidity of sample were stored in the refrigerator was higher value than sample stored in the freezer. Samples cooked on microwave oven showed the highest value in rancidity. When the antioxidant effect of vegetable juice was measured by electron donating ability(EDA) of mackerel cooked with vegetable juice to DPPH, the samples treated with onion showed the highest value of EDA(%), and the samples treated with green tea, ginger and cabbage also showed the antioxidant effect.

• Fire Science and Engineering
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• v.25 no.6
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• pp.168-177
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• 2011

The combustion test for real box of AC outdoor unit has been performed in this study in order to estimate the fire hazard in multi-system type of AC outdoor unit which is currently used for commercial use. The result showed that in test, there was explosion inside of AC outdoor unit, and flame erupted and fire spread through upper side grill. And then this fire burnt the combustibles such as wires, electronic control board, heat exchange copper plate and plastics etc inside the unit, refrigerant gas pipe was burst due to fire, and accelerated the explosion and flame eruption to outside while the refrigerant was erupting. It is found in this test that the maximum heat release rate of AC outdoor unit is 5,830 kW, the maximum internal temperature measured with infrared camera and thermocouple is $1,201^{\circ}C$, maximum ambient temperature is $881^{\circ}C$, and flame rose higher than about 5 m. It is concluded that the fire in AC outdoor unit cause fire to combustibles around the unit, and may give big damage by generating the secondary fire. It is expected that the result obtained from the test on the real object may be applied to fire realization of AC outdoor unit and estimation of fire spreading to the combustibles around in the future computer simulation.

• Journal of the Korean Society of Safety
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• v.31 no.3
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• pp.8-15
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• 2016

The purpose of this study is to design a model with the structural stability so as not to lose the operational function due to structural plastic or fail of a sliding blast door by blast pressure to this aim, a numerical simulation was performed using full-size experiments and M&S (Modeling & Simulation) of the sliding blast door. The sliding blast door ($W3,000{\times}H2,500mm$) under the blast load is in the form of a sliding type 2-way metal grill, which was applied by a design blast pressure (reflected pressure $P_r$) of 17 bar. According to the experimental results of a real sliding blast door under blast load, the blast pressure reached the sliding blast door approximately 4.3 ms after the explosion and lasted about 4.0 ms thereafter. The maximum blast pressure($P_r$) was 347.7 psi (2,397.3 kPa), it is similar to the UFC 3-340-02 of Parameter(91 %). In addition, operation inspection that was conducted for the sliding blast door after real test showed a problem of losing the door opening function, which was because of the fail of the Reversal Bolt that was installed to prevent the shock due to rebound of the blast door from the blast pressure. According to the reproduction of the experiment through M&S by applying the blast pressure measurement value of the full-size experiments, the sliding blast door showed a similar result to the full-size experiment in that the reversal bolt part failed to lose the function. In addition, as the pressure is concentrated on the failed reversal bolt, the Principal Tensile Failure Stress was exceeded in only 1.25 ms after the explosion, and the reversal bolt completely failed after 5.4 ms. Based on the result of the failed reversal bolt through the full-size experiment and M&S, the shape and size of the bolts were changed to re-design the M&S and re-analyze the sliding blast door. According to the M&S re-analysis result when the reversal bolt was designed in a square of 25 mm ($625mm^2$), the maximum pressure that the reversal bolt receives showed 81% of the principal tensile failure stress of the material, in plastic stage before fail.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.251-261
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• 2010

This paper examines the dining tendencies of Koreans toward meat dishes and their related factors, with 301 people residing in Korea as subjects. We questioned this population on their restaurant choices, eating habits, preferences and a dislike with respect to method of cooking. All age groups, with the exception of 50~60 year-olds, were found to consume meat dishes in specialized restaurants. The selection factor for restaurants varied, depending on the age group: affordable cost was the most important factor for whom under 20 year-old. Whereas 20-40 year-old people considered taste and ambience the most for choosing restaurant. The 50-60 year-old people found to seek for convenient restaurant. In terms of the most preferred parts of beef, 20-30 year-old people preferred tenderloin (42.3%) while 40-60 year-old people preferred sirloin (45.6% and 41.2% each). All the other age groups preferred ribs the most (It was also found that) men preferred the rib parts and women preferred tenderloin. With respect to pork, all age groups preferred pork belly, with the highest response rate in the under 20 age group. When consuming meat dishes, 91.0% of respondents pointed to roasting as the most frequent preparation method, the reason being good taste was deemed the highest number of responses. In a survey on preference for stewed meats, 74.8% of the sample pool was found to prefer stew dishes but 24.9% of respondents provided negative answers, the reason for dislike was found to be poor taste for women, and both a long preparation time and poor taste for men. In fact, regardless of marital status, a high number of responses were given for poor taste as the reason for disliking stew dishes. Based on the examined factors for inconveniences in preparing meat dishes, the most common inconvenience factor was the odor of meat left on clothes after the dining experience, followed by the smoke generated in roasting meat, and the safety risk involved with changing the grill. In terms of stir fry preparation, the negative thoughts were due to the splashing of food and spices while cooking, followed by the meat odor left on clothes after dining experience, and the sanitation level of the cooking containers. For deep frying the sanitation level of cooking containers was the biggest reason for dislike, followed by splashing of food when preparing. Lastly, it was indicated that the problem of steaming method was a difficulty of judging the portion, on the top of this, people found that the sanitation level of cooking container and a long preparation time were also the problem of this cooking method.