• Journal of the Korean Wood Science and Technology
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• v.30 no.1
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• pp.34-39
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• 2002

This study examined the effect of carbonized wastewoods on purification of waste water. The purification ability of charcoals(lump-shaped, approximately 3×3×3 cm) maded by wood-based material for waste water from a kitchen and septic tank was superior to those of thinned wood. For lump-shaped charcoal, gaps between particles in particleboard, and gaps between fibers in MDF were much more effective than micropore in purification of waste water. After purification test, color of waste water from wood-based material charcoals were much more lighter than thinned wood charcoals. In addition, odors of waste water from both charcoals tended to be decreased.

• Korean Institute of Interior Design Journal
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• v.20 no.5
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• pp.178-187
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• 2011

This research suggested the hygienic spatial composition of sell-service restaurants applying HACCP(Hazard Analysis and Critical Control Point System). The circulation of the food, dishes, waste, workers and customers were each fractionated and arranged according to the hygienic sequence of cooking food in kitchen and process for eating food within the customer space. The spaces were separated by the degree of cleanness(clean area, semi-clean area, contaminated area). After that, hygiene facilities to remove contamination and pass facilities intended to control moving were added at the possible points of cross-contamination in oder to prevent the cross-contamination. For hygienic spatial composition of self-service restaurant, the following should be acknowledged: In the kitchen, spaces in which the food is handled after being heated should be located in the clean area. As of the customer space, spaces where dishes are prepared, food and water is received, and the table hall should be located in the clean area. Food circulation should flow from the contaminated area to the clean area. Food, dishes, waste should be moved through pass facilities so that workers do not have to come and go between other areas of cleanness. Also lockers for private clothes and lockers for uniforms should be separated. Hygiene facilities should be easily accessible so that workers can use them whenever they enter their working area. The contaminated area where dirty dishes are dealed with should be separated from the clean area. Waste should be thrown out without crossing cooking areas. As of customer circulation, the hygiene facility for hand washing should be located near the space where dishes for self-service are placed. The customer circulation should lead customers to leave restaurants after giving back the dirty dishes in the contaminated area.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.1
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• pp.55-63
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• 1999

This research was conducted to estimate waste rates of 69 food items after pre-preparation and amounts of food wastes disposed and it's reduction effect by education in some institutional foodservices for reduction of the food wastes. The result are as follows: 1. The waste rates were 55.40% for sweet corn, 5.73% for potatoes, 19.14% for sweet potatoes, and 33.47% for chestnuts. 2. The waste rates of fruits were 0.21-49.36%. Food items with over 40% waste rate were banana, watermelon, and pineapple. 3. The waste rates of vegetables were 1.14-52.90%. The number of foods with under 10% waste rate were 14 items(red pepper, green pepper, chard, and so on), 10-20% was 9 items(perilla leaf, chinese cabbage, ginger root, and so on), 20-30% was 5 items(root of chinese bellflower, garlic, radish-leaves, burdock, welsh onion-large type), 30-40% was 3 items(shepherd's purse, head lettuce, kale) and over 40% was 3 items(water dropwort, crown daisy, mallow). 4. The waste rates were 24.30% in chicken, 9.53-13.79% in eggs, and 9.30-55.32% in fishes. The waste rates of vegetables and fishes were higher than those of other food groups. 5. There were significantly different in amount of food wastes disposed (g/person/day) to institutional foodservices (hospital＞industrial institution＞ Korean restaurant＞elementary school). The amount of food wastes disposed, especially amount in pre-preparation phase, after education for reduction of food wastes was significantly reduced. Since these study results show significant deviations in food waste rates and education effect, there should be more studies for standard waste rates of each food and systematic education method for reduction of food wastes.

• International conference on construction engineering and project management
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• 2009.05a
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• pp.544-549
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• 2009

Alongside the increasingly larger domestic construction projects is the gradual rise in construction waste. Consequently, serious environmental problems emerge. The increase in demand for housing remodeling due mainly to the increase in national income and improvement of quality of life is the main reason for the increase in construction waste. This study was conducted as the basic study for the prevention and reduction of construction waste generated by apartment remodeling; it aimed at identifying the remodeling items and reasons. Toward this end, this study targeted apartments at least 15 years old and conducted a questionnaire survey to determine the remodeled sections and remodeling reasons. As a result of the questionnaire survey, the bathroom, floor finishing, and kitchen furniture recorded the highest ratios in remodeling. Old materials, aesthetic motivation, and pleasant living space composition were cited as the major remodeling reasons. This study is significant as a basic study for generating environmental and economic profits through systematic waste management. Further studies should develop guidelines suitable for construction waste reduction and recycling in line with the construction and demolition phases in case of remodeling.

• Korean Journal of Community Nutrition
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• v.10 no.2
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• pp.234-242
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• 2005

This study was conducted to evaluate the sanitary management status of school foodservice in Deajeon and Chungnam and to suggest basic data for sanitary improvement. A questionnaire was used in this study as a survey method. The subjects consist of 529 dietitians that are employed in the school ($primary{\cdot}middle{\cdot}high\;school$) foodservice. These results may be summarized as follows : $71.0\%$ of surveyed school foodservices managed separately place for contamination and uncontamination. $91.5\%$ didn't maintain adequate temperature at kitchen. A holding rate of hygiene utensils is lower in Chungnam than Daejeon. The dietitian group aged 30-34 showed significantly higher scores than other groups in personal hygiene of employees. The dietitian group graduated from a college showed significantly lower scores than other groups in purchasing & receiving, preparation, storage, food remains & waste, kitchen utensils and equipments and personal hygiene. It was significant to sowing, personal hygiene and facilities & structure by Daejeon and Chung-nam. In serving, Daejeon showed significantly lower scores than Chungnam. In personal hygiene, facilities and structure, Chungnam showed significantly lower scores than Daejeon. The foodservice group (started < 1990) showed significantly lower scores than other groups ($started{\ge}1990$) in preparation.

• Journal of environmental and Sanitary engineering
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• v.17 no.1
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• pp.36-40
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• 2002

The purpose of study was to suggest an investigation of citizen's attitude on harmful insects in house. This study was consisted of four parts, such as basic investigation (housing shape, housing material, the period of house constructed, a cleaning condition), condition of kitchen, condition of living room condition of bathroom. The environmental pollution was increased by the development of industry and urbanization in modern. And also the clean of house has related with air quality such as pollutants and harmful insects etc. Because dwelling shape of urban come to be crowded, shut tightly and high buildings, the air quality of indoor was gradually polluted by several irregular cause. In one of housing pollution, the harmful insects was important any other than indoor air pollution. The problems of kitchen were the odor of food waste, discharge system of sewage and harmful insects. The important issues of living room were mold and construction materials, then important them of bathroom were easing nature and discharge system of sewage. A kind of the harmful insects in house investigated cockroach> mosquito> ant>fly. Finally, it appeared that the control of harmful insects can be applied to the improvement of indoor air pollutant which are difficult to be controlled in house.

• Journal of Environmental Science International
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• v.13 no.7
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• pp.697-701
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• 2004

Most of methane gas result from waste matter in landfill, therefore the persons concerned take an increasing interest in management of gases in landfill. Infrared Gas Analyzer was used to measure components of gases, $CH_4,$ $CO_2,$ $O_2,$ through gas exhausted pipe. To measure amount of the gas flow meter(Portable Hot-Line Current Meter) was used and it was set at right angles with direction of the flow. In this research the total amount of methane gas produced in Beck-Suk Landfill was calculated through FOD method suggested by IPCC. This research found that in Chon-An Beck-Suk Landfill anaerobic resolution was made actively and the amount of methane gas produced there was 54.14%, which is higher than common figure, 50%, in other researches. The components of reclaimed waste matter, especially, organic waste matter can have a great effect of the amount of the greenhouse gases produced in landfill. We can expect that the amount of greenhouse gas will decrease from 2005, when it will be prohibited from carrying kitchen refuse and sludge into landfill.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.5
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• pp.321-333
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• 2013

As environmental sustainability becomes a key consideration in policy-making, more responsible consumption and utilization in daily life concern both health and quality of life. To address inequities in health in relation to environments, waste management has taken more progressive ways, and one of them is biomass-to-energy conversion that utilizes energy recovery from food waste. By extension, a food waste zero-emission system using fermentation and extinction technology gains much attention, so that this study is designed to examine residents' attitudes toward recycling food waste produced at home and toward food waste zero-emission system. Utilizing a survey questionnaire, this research collected data from 400 individual units of multifamily housing estates nationwide, and the data were analyzed using descriptive and inferential statistics. The findings indicate that food waste generated at home was highly water-contained and produced in the stage of food preparation before cooking while respondents viewed that food waste collection and treatment needed to be improved. It's noted that respondents strongly supported the use of food waste as a energy source and would have the use of the food waste zero-emission system built in kitchen sink. Regression analysis showed that educational attainment of housewives, cooking style, and planning food purchase were statistically significant factors in the attitude of the responded residents toward recycling food waste while none of the factors were in the attitude toward the food waste zero-emission system.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2005.11a
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• pp.129-132
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• 2005

Recently, Domestic construction industry is confronted with a new phase by increasement of stock and elation of the concern about environment. In particular, the focus on remodeling as an altanative of the reconstruction system that squanders resources and creates massive construction waste, has increased. However, current remodeling methods are being obstructed factor, because design has not considered the remodeling at the beginning of the construction. The purpose of this study is to search for the improvement of component joint for efficient remodeling. Field survey is conducted on the components grouped by spaces(living room/bed room/kitchen/bathroom) of unit living at 6 construction sites in Seoul & countries. As a result, total 228 component joints are selected and classified according to interface condition and problem pattern.

• Korean Journal of Community Nutrition
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• v.13 no.5
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• pp.674-681
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• 2008

Hospital malnutrition could be caused by not completing the food served in the hospital. This has been a big problem since it delays the recovery of the patient and extends the length of hospital stay. The purpose of the study was to reduce the plate waste for the DM diet by performing several nutrition service improvement activities. The study was performed in a general hospital with 900 beds. A questionnaire survey was taken by 39 DM patients to obtain their aspect of the hospital foodservice systems and the quality of the meals at the beginning of the study. The amounts of foods served in the hospital kitchen and returned were measured by weights. After the improvement activities, the measurement of the plate waste was performed again for comparison. The average percentage of plate waste for the DM diet was 23.2%. The survey showed no difference by sex, age or duration of admission in plate waste. However, this food wastage percentage showed differences between the patients having a chance to get information about the diet therapy (12.21%) and not having one (26.06%) (p < 0.05). Using a five-point Likert-type scale, the quality of food by its taste was 2.49 (1: very poor, 5: excellent), the temperature score was 3.56 (1: very poor, 5: excellent), and the amount of food served score was 2.95 (1: very poor, 5: excellent), and the preference score was 3.13 (1: very dislike, 5: very like). Nutritional care improving activities were performed by adjusting seasonings, developing new menus, and standardizing cooking methods in order to increase the satisfaction of meal quality. The dietitian's inpatients care protocol was adjusted to expand the nutritional counseling chance for the DM patients. After the improvement activities, the average plate waste was reduced to 14.6%, and the satisfaction of food taste and preference increased to 3.21 (p < 0.001), and 3.36 (p < 0.05) correspondingly. The result shows that, for therapeutic diet patients, food intake could be increased by improving the food service satisfaction by controlling the meal quality and clinical nutritional service activities.