• Korean Institute of Interior Design Journal
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• v.22 no.5
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• pp.241-249
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• 2013

The remarkable growth of city population and rate of urbanization are increasing every year rapidly in Korea. On the other hand young people are decreasing and old people are increasing in rural areas. So in 2009, the five Rural New-Town Development Areas were selected by the Ministry for Food, Agriculture Forestry and Fisheries. To provide data necessary for housing types and floor planning and development suitable for rural new-town development to be implemented constantly in rural areas all over the country later, this study used a space syntax program to analyze housing types and space structures within houses in five new-town development areas. After analyzing 33 floor plans for the five areas, there were few houses with separation of communal (integration space) and personal living spaces (segregation space). In particular, 82% had personal living spaces requiring protection of privacy, such as bedrooms and the toilet, classified into communal living spaces. Residential houses for rural new-town development targeting the young population valuing personal life and privacy, which failed to reflect city people's life properly, were expected to decrease residential satisfaction after occupancy.

• Journal of the Korean Society of Food Culture
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• v.3 no.3
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• pp.293-299
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• 1988

34 packaged meal (Dosirak) manufacturing establishments were assessed in terms of working environment, production and transportation practices. Questionnaires and facility check-lists were developed. Most establishments were small in business, and production personnel as well as production facilities were insufficient compared with production capacity of establishments. Mean production capacity for packaged meals in terms of optimum and maximum levels were 6,500 and 15,166 meals in large sized establishments; 2,662 and 8,301 in medium; and 2,112, and 4,733 in small respectively. Those figures indicate potentially hazardous practices in production especially in small and medium sized establishments. Most meals were produced to order. Transportation facility and kitchen space were assessed as insufficient.

• Journal of the Economic Geographical Society of Korea
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• v.12 no.4
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• pp.388-405
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• 2009

This paper examines the triple helix innovation system in the Oresund food cluster, considered as one of the most competitive food clusters in the globe. The result of the case study represents that the triple helix system of the Oresund food cluster is composed of three layers of triple helix spaces. Such three triple helix spaces play a crucial role in making the industry-university-government relationships interactive and dynamic. First, knowledge spaces in the Oresund food cluster are very strong and competitive in education and R&D capabilities in related to the food sector. 14 universities in the Oresund region are connected and coordinated by the integrated organization body, called the Oresund University. Second, the Oresund Food Network(OFN), as a central consensus space in the Oresund food cluster, functions as a pivotal organization that facilitates and coordinates cooperations between firms and universities. Third, most important innovation space in the triple helix system of Oresund food cluster can be science parks and business incubators such as Ideon Science Park, which contribute to linking, between research and commercialization, and between firms and universities in the region. In a nutshell, the Oresund food cluster has been evolved as an innovative regional cluster on the basis of well-established three-layered triple helix spaces of regional innovation system.

• Korean Institute of Interior Design Journal
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• v.20 no.3
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• pp.182-189
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• 2011

This research suggests a way of hygienic space planing of the customer space in the university student restaurant of E University in Seoul. For this study. the behavior observation in the restaurant was conducted in order to analyze the sequence of customer behavior related space planing applying HACCP (Hazard Analysis And Critical Control Point). Also the survey was conducted to analyze opinions of customers about hygiene of the space. The results of the analyses of the observation and the survey were similar in terms of hygiene. In conclusion, for hygienic space planing of the customer space in restaurant, the space circulation should be planned according to the hygienic sequence of customer behavior. The spaces in restaurant should be divided into two areas: the clean area and the contaminated area to prevent cross-contamination. The clean area, such as spaces preparing dishes and food including water and table hall where customers eat, should be separated from the contaminated area such as the spaces where waste is handled and where dirty dishes are kept. In order to prevent cross-contamination, hygiene facility to remove contamination should be located before going to the clean area. More specifically, the hygiene facility should be located between a cash counter and a space preparing dishes so that customers can wash their hands before they touch dishes. Space arrangement with feed-back process to check the possible points of cross-contamination and correct space arrangement until the possibility of cross-contamination is removed in the restaurant.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.435-447
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• 2006

This study was carried out to investigate foodservice management of child care centers in Ansan and to suggest the basic data for foodservice management improvement. A questionnaire survey of 48 child care centers in Ansan was undertaken. Child care centers were categorized large (children eve. 100) and small(children less than 100) by size and public and private by type. Survey questionnaires consisted of general background, employee, food inspection and storage, kitchen, cooking facilities, food distribution and hygiene utensils. The results of this study are summarized as follows: because 46.9% to 56.3% of the centers took a dietitian in employment, foodservices in most of centers were not managed by professionals. The average of employee were 0.77 persons in smalll centers and 1.65 persons in large centers. The average space of kitchen were 3.86 pyung in smalll center, 6.06 pyung (1 pyung=$3.3058m^2$) in large centers. According to the data analyzed from Food inspection and storage, kitchen, cooking facilities, food distribution and hygiene utensils, the results indicate that the foodservice management of child care centers were in a relatively poor state. The director in child care centers should recognize the importance of the sanitation management and pay more attention to food service facilities. To improve foodservice performance at child care centers, it is required fur the Ministry of Gender Equality and Family to develop both the kitchen facility model based on the general sanitation standards and guidelines for child care centers.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1071-1075
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• 2009

Allyl isothiocyanate (AI), a volatile compound of mustard, has excellent antimicrobial effects, but its volatility hinders its wide usage as an ingredient of food products. Microencapsulation technique, therefore, was applied for delaying the release time of AI. For delaying the release time of AI, the mustard powder, which contained AI, was microencapsulated with 5% modified starch by using fluidized bed processing. The efficiency of the controlled release of AI at various pH was analyzed by the head space (HS) analysis and solid phase microextraction (SPME) method using gas chromatography (GC). Also, modified starch encapsulated powder was added into kimchi for applying in food industry. As the result, the release time of AI was delayed by microencapsulation with modified starch and the higher pH could be the faster release of AI. Also, the period until the pH values and total acidity of kimchi reached up to 4.5 and 0.6%, which give its malsour taste, was extended by microencapsulation. These results showed that modified starch encapsulated powder could prolong the preservation in food system.

• Korean Institute of Interior Design Journal
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• v.16 no.6
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• pp.152-160
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• 2007

The purpose of this study is to compare conditions of Korean Restaurants in Hong Kong with those of Thai ones, which have already succeeded in globalization, by investigating and analyzing the characteristics of the two parties in Hong Kong, a world-wide international city. For these purposes, we selected 10 Korean restaurants & 10 Thai restaurants in Hong Kong, and visited the selected restaurants during the period from 2007.7.9 to 2007.7.14, to examine indoor spaces and food-related elements were recorded in detail, photographed and analyzed. The results of study is as follows ; we have first found that Korean restaurants did not show any humane properties linked to restaurant concepts and indoor space, did link Korean images through their trade names, and showed decorative culture based on traditional house and dietary-life cultural properties based on traditional Korean Bansang table setting at large. On the other hand, 4 (22.5%) out of the entire cases in Thai restaurants showed religious characteristics with strong Buddhist colors revealed, and all cases showed traditional Thai food cultures, from which we could find out dietary-life cultural properties. Second, whereas there were one case of Korean restaurants in which tradition was main and modernity was assistant, five cases in which tradition and modernity were paralleled in value, and two cases in which modernity was main and tradition was assistant, Thai restaurants had one case where tradition was main and modernity was associative, four cases in which tradition and modernity were paralleled in value, and four cases where modernity was main and tradition was assistant. This means that the Thai restaurants did not insist only on tradition, but showed efforts to transmit luxurious and refined Thai images to people from the world. Third, whereas Korean restaurants had to do with all kinds of menu, were equipped with brazierson their tables uniformly, and showed any differences because they did not use different tableware in accordance with foods, Thai restaurants divided the dinner into the hors d'oeuvre, the main, and the dessert or systemized menu structure by categories in accordance with cooking styles, and tableware selection in accordance with menus, table setting, food materials, and food styling using flowers were consistently expressed.

• Advances in Computational Design
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• v.1 no.2
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• pp.175-194
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• 2016

Nature has provided inspiration for most of the man-made technologies. Scientists believe that dolphins are the second to humans in smartness and intelligence. Echolocation is the biological sonar used by dolphins for navigation and hunting in various environments. This ability of dolphins is mimicked in this paper to develop a new optimization method. Dolphin Echolocation Optimization (DEO) is an optimization method based on dolphin's approach for hunting food and exploration of environment. DEO has already been developed for discrete optimization search space and here it is extended to continuous search space. DEO has simple rules and is adjustable for predetermined computational cost. DEO provides the optimum results and leads to alternative optimality curves suitable for the problem. This algorithm has a few parameters and it is applicable to a wide range of problems like other metaheuristic algorithms. In the present work, the efficiency of this approach is demonstrated using standard benchmark problems.

• Journal of the Korean Home Economics Association
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• v.28 no.1
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• pp.157-183
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• 1990

This study is proposed to research the rural clothing, dietary and housing style of living in order to adapt a basis which is supposed to improve the quality of rural life. The sample in this research comes from Daehang 1 Li, Bubuk Myun, Miryang Gun, Kyungnam, and the results are as following; Generally rural housewives are unconcerned with fashion or its information, instead, they care for the casual wear which represents economic and active life style. Because of their financial problems, inpurchasing, they spend only a small money without plan. When they launder Clothes, they use washing bat and pannel which is easy to break fabrics, and they ineffectively use to dry it by hands twisting. The total food intake per person in a day is 1170.6gram, and all nutrients intakes except fat and calcium exceed the recommended dietary allowances. But 90.3% of the food intakes are plant food, and the average food items taken per day per househod is 11.9items which are not so various, which represents the shortage of the nutrient quality. Both the nutrition knowledge score and the food habit score are very low. Therefore, in order to enhance the quality of clothing and diet in rural life, they need to learn clothing and nutrition management for their enlightment. The most comprehensive type of farmhouse site plan take the shape of ㄱ and ㄴ, and for the most part main building is the floor plan which includes 3-4 spans in front of the change from the type of traditional house, throught the revised one, to the type of newly built house. In main building of the farmhouse, kitchen, Kunbang and Chakunbang are extended to their real space, and both utility and the bathroom are added to build, and Malu is transformed into the living space.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.190-196
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• 1996

Kimchi vacuum packaged in PET/AI/PE pouch was stored at $0^{\circ}C\;and\;10^{\circ}C$ to evaluate the effect of vacuumizing conditions on quality changes. The quality of kimchi during storage was investigated in terms of pH, titratable acidity, color, viable counts of lactic acid bacteria including Leuconostoc and Lactobacilli and sensory properties. Titratable acidity and pH were not significantly different for the vacuum degrees. Color index (L b/a) values of crushed kimchi juice decreased exponentially and remained constant during storage, but the resulting color change was not affected by the vacuum degrees. Viable counts of lactic acid bacteria and sensory scores exhibited no significant difference among the kimchi of different vacuum degrees. Consequently, the vacuum degree in packaging of kimchi seemed to influence little on quality of kimchi. For enhancing the commercial value of vacuum packaged kimchi products, it would be appropriate to produce a slight vacuum, eliminating the head space, within packages.