• Journal of Nutrition and Health
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• v.30 no.10
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• pp.1229-1243
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• 1997

The purpose of this study were to :(a) investigate meal costs, plate waste costs, and advantages/disadvantages of conventional /commissary foodservices and (b) compare the effectiveness of commissary foodservice systems with that of conventional systems. Questionnaires were developed and mailed to 136 schools in Kyonggi-do. A total of 106 questionnaires were usable, resulting in a 77.9% response rate. Teacher's teaching of good food habits and students satisfaction with school foodservices were surveyed in three schools from each system. Moreover, plate waste was measured to express cost and benefit in currency. Data were analyzed using the SAS package for description analysis, t-test, $\chi$$^2$ test, ANOVA, and the Vilcoxon rank sum test. Approximately seventy percent of 294schools in Kyonggi-do were operating commissary systems and most of them were of the rural (reduced paid) type. The number of meals served varied significantly between types of foodservice. The results of this study indicated that average food , labor utility , and supply costs were saved in the commissary system and that the total meal cost/person for a day was 1218.7 won compared to 1452.4 won in the conventional system. Though total meal costs were saved in the commissary system, dietitians had difficulties cooperating with school foodservice committees and supporters associations, especially in satellites of the commissary system. In addition, dietitians and teachers in the commissary system did not carry out teaching activities on good food habits to students as often as in the conventional system. Other problems that dietitians recognized in the commissary system were difficulties in training employees and parents for portion control and serving relatively simple menus. Students, as customers of school foodservices, are very important for system evaluation . Students in the commissary system scored of food itself , cleanliness of tableware, waiting time, quantity of meal and food temperature significantly lower than students in the conventional system. Moreover , the rate of plate waste was 20.5% in the commissary system as compared to 3.3% in the conventional system. Cost-effectiveness (saving 233.7won/person/day) is the main benefit of the commissary system. However , because of lower satisfaction scores and a highest plate waste rate, 201.9won/ person were wasted in the commissary system. The results of this study suggest that increasing the number of meals served within a commissary system might maximize the efficiency of the system, but increasing the number of satellites is not recommended because it might be out of dietitians control in many aspects.

• Journal of Nutrition and Health
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• v.35 no.3
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• pp.394-401
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• 2002

The purpose of this study was to : (a) examine diabetic patients' sensory evaluation and food preferences, (b) analyze the portion sizes & plate wastes, (c) investigate the factors affecting plate wastes, and (d) determine the nutritional & mometary values of the plate wastes. A questionnaire for determining food preference and sensory evaluation was developed. Thirty-three diabetic patients who were hospitalized in Sanggye Paik hospital in Seoul were studied. Serving sizes and plate wastes were weighed by using an electric scale, and the CAN-Pro program was used to evaluate the nutritional value or the food consumed. The data were analyzed using the SAS package program for descriptive analysis, t-test, ANOVA, and the Pearson correlation. Using a five-point Likeu-type scale, the temperature s[ore ranged from 3.1 to 3.3 (1 : very poor, 5 : excellent), the preference store was 3.0-3.2 (1 : very dislike, 5:very like), the taste score was 2.9-3.2 (1 : very poor, 5 : excellent), and the amount of food served score was 2.8-3.0 (1 : too little, 5 : too much). Serving sizes were considered insufficient by patients because most of the DM diet was low in calories. Average plate waste for the DM diet was 26.2% of the total served, by weight, and was lower than that for patients consuming a normal diet, which was 30.3%, found in previous research. Those subjects who had been previously hospitalized and who wished to participate in a campaign for food waste reduction produced less plate waste than other groups (p<.05). Plate wastes of the DM diet were negatively correlated with taste, temperature, and preference, and were positively correlated with the amount served: however, these results were not statistically significant. It was found that diabetic patients consumed adequate levels of energy, protein, Ca, Fe, Vitamin B$_1$, Vitamin B$_2$, and niacin, but inadequate levels of Phosphorus, Vitamin A and Vitamin C. The plate wastes were calculated to be 26.2% of the total cost (￦ 3,489), which is ￦9l5. This represents a significant wastage of resources from the hospital. The results of this study could assist foodservice managers in both controlling food wastage, and improving the quality of hospital food services.

• Journal of the Korean Dietetic Association
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• v.7 no.4
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• pp.410-425
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• 2001

This study was designed to assess the waste management practices, source-reduction programs and related tasks in elementary school foodservice in Seoul. and Kyonggi Province Areas. A questionnaire mailed to 910 school foodservice managers in Seoul and Kyonggi province: a 202% (N=184) response rate was obtained. About 83.7% of school foodservice managers were responsible for managing solid waste. Most foodservice operations take the responsibility of food waste but not packaging wastes. The average disposal cost per month per person was about 19 won and income was about 35 won. Leftovers were mainly disposed with platewaste. Platewaste was reused for the livestook feed(68.0%), and some platewaste was composted(11.6%). Source reduction programs implemented in half of school foodservice operations were adjustment of portion size', checking the plate waste', 'working with classroom teachers on waste reduction campaign', 'providing information leaflet on food waste minimization', posting education materials, 'classroom instruction about food waste minimization', and 'improving cooking method. According to factor analysis based on importance rating. slid waste management activities of elementary school foodservice operations were divided to 7 dimensions such as communication and cooperation with others', 'employee training', 'product quality control, 'yield control', plate waste control', 'purchasing', and 'public relations'. As a result of Important-Performance Analysis(IPA), sine dimensions such as 'communication and cooperation with others' and 'plate waste control were identified in Focus Here' quardrant area which need more enhanced performance.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2001.11a
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• pp.136-141
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• 2001

If we build new building after demolition of commercial building that is located in the downtown, it will be caused a social and environmental problem as wasting of resources and generating of waste. In this study, I investigated about remodel ins, this conclusion is given below. 1. Reconstruction cost is 2.1 times, and construction period is 1.4 times as much remodeling. So remodeling has an advantage. 2. For repairing and reinforcing timeworn building, we reinforced it as using carbon fiber sheet (girder, slab) and injecting method steel plate bonding Also, we tried to maintain efficiency of new building as using epoxy to protect concrete crack. 3. In the side of waste products and cost, remodeling has much more advantage than reconstruct. But demolition used construction period much. Because it had to be reused as repairing and reinforcing. And there was no difference between remodeling cost and reconstruct cost. If we develop research with enterprise.university.laboratory to exploit material and equipment and to train specialized engineer who will has a capacity to know construct repair and reinforce, it can be attribute to prevail remodeling in new construct market.

• Journal of the Korean Dietetic Association
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• v.2 no.2
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• pp.158-167
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• 1996

Food waste left by patients in hospitals is an important indicator of the nutritional adequacy of the patients' diet and of their satisfaction with food. Food wasted by patients or staff in hospitals is one of the most serious problem in hospital foodservice systems. The purpose of this study was to evaluate the disposal practices of food waste in hospital foodservices for providing basic information for an efficient solid waste management. This approach was achieved using a variety of qualitative and quantitative information including general food waste practices and measurement of food waste left by patients and staff in 20 hospital foodservices. The average food wasted by patients and staff per day was 402.20kg and 206.98kg respectively, being total food waste of 578.08kg per day. The mean plate waste of a staff was 115.95g, which was much lower than that of a patient (221.03g). As means of food waste treatment, most hospitals(60%) are using animal feed, followed by means of collection by contracters(15%) and disposal of waste collection after condensing. An average monthly cost for disposing food waste was 915,000 won and average 138.58 minutes were spent to dispose food waste in hospital foodservices.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.247-256
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• 2012

This study was conducted to provide strategies for the reduction of plate waste and prevention of plate waste reuse in foodservice operations. To achieve these goals, we surveyed the entrepreneurs of foodservice operations, professionals in the field of foodservice management and food safety, and public officials working for food safety enforcement about their perceptions and strategies on plate waste management. The professionals' survey indicated that definition of plate waste needed to be clear for understanding. Also Korean food culture insisting on abundance and variety table settings, foodservice owners' demands for cost reduction, and foodservice workers' insufficient safety perceptions were indicated to bring forth the practice to reuse plate waste. The effective ways to control plate waste management were systematic educational supports for Korean food culture upgrade among consumers and improvements of safety perceptions among owners, as well as workers. Also small portion size was needed to reduce plate waste.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.9
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• pp.5789-5794
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• 2015

Recently, thin and light-weight production technologies are needed in IT industry in accordance with increase of the smart phones and mobile PC products. In order to make light and high rigidity products, engineering plastic and aluminum materials are frequently used in products appearance and frame hat support structure. Especially aluminum extrusion and CNC Brick processes are widely used for high strength and high rigidity technology. But extrusion method has constraints to apply exterior design and CNC Brick process has relatively high production cost and low speed of manufacturing. In this research, a new process method is introduced in order to reduce material cost and to improve manufacturing speed dramatically. Plate forging process means basically that thickening of local wall area thickness after deform exterior shape by deep drawing and bending process. Therefore, it is possible to minimize the waste of material and the manufacturing time. In this study the process of plate forging is designed using finite element program AFDEX-2D and the thickness and the width of initial deformed blank. And it is verified as a sample which is a part of laptop developed through the proposed plate forging method.

• Advances in Energy Research
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• v.8 no.4
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• pp.233-241
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• 2022

Biodiesel is a non-polluting and non-toxic energy source that can replace conventional diesel. However, the higher production cost and raw material scarcity became challenges that obstruct the commercialization of biodiesel production. In the current investigation, fried cooking oil is used for biodiesel production in a hydrodynamic cavitation reactor, thus enhancing raw material availability and helping better waste oil disposal. However, due to the cavitation effect inside the reactor, the hydrodynamic cavitation reactor can give biodiesel yield above 98%. Thus, the use of orifice plates (having a different number of holes for cavitation) in the reactor shows more than 90% biodiesel yield within 10 mins of a time interval. The effects of rising temperature at different molar ratios are also investigated. The five-hole plate achieves the highest yield for a 4.5:1 molar ratio at 65℃. And the similar result is predicted by the response surface methodology model; however, the optimized yield is obtained at 60℃. The investigation will help understand the effect of hydrodynamic cavitation on biodiesel yield at different molar ratios and elevated temperatures.

• Journal of Welding and Joining
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• v.29 no.1
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• pp.85-89
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• 2011

Waste water is disposed to sewage disposal plant by underground PE double wall pipes. Various processes have been introduced to join PE pipes, but most of these methods have many disadvantages such as costs, lack of reliability and difficulties in joining, etc. Recently butt welding has been paid much attention to joint PE pipes as this process has many advantages such as cost, safety and reliability. In this study, newly developed heat plate, a patent-pending heat plate with a groove, was used to butt-weld PE double wall pipes with different misalignment gaps to simulate real underground conditions, and the butt welding temperature of PE pipe was determined by thermal analysis (Thermal Gravimetric Analysis, Differential Scanning Calorimetry and Dynamic Mechanical Analysis). The resulting joining characteristics of double wall pipes were compared with those from a conventional heat plate, in terms of stiffness, flattening and leakage tests. The results from the stiffness and flattening test showed that there were no big differences between the butt-welded joints made from these two plates. From the leakage test, although PE pipes welded with a conventional heat plate did leak below the required test conditions (10 min. at 0.75kgf/cm2), the pipes welded with a patent-pending grooved heat plate did not show any leakage even at a pressure 1.5 times higher than the required conditions. It was noted that by utilizing a grooved heat plate more complete fusion at the pipe joints could be obtained, which in turn induced a high quality joints.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2018.05a
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• pp.228-229
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• 2018

In the construction industry, we have set goals such as reduction of greenhouse gas emissions and reduction of energy use. In particular, reduction of CO₂ emissions in the concrete manufacturing process, reduction of industrial waste and industrial wastes into concrete The zero-emission level of reuse as a resource is under review. On the other hand, the cost of stone is expensive due to small quantity production of domestic stone production in order, it is difficult to carry and construct with heavy material, and it takes long time to construct. In order to solve the shortage of supply and demand of natural stone, various kinds of stone powder, artificial stone made by putting stone texture on the surface of mortar or concrete, fiber reinforced plate, tiles and the like are increasingly used. In this study, the artificial stone using slag and recycled aggregate instead of natural stone was fabricated and the strength characteristics were evaluated for its applicability and feasibility.