• 한국신재생에너지학회:학술대회논문집
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• 2009.11a
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• pp.237-242
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• 2009

A steam Rankine cycle was considered to recover waste heat from the exhaust gas of an automobile. Conceptual design of a swash plate type expander was practiced to convert steam heat to shaft power. With the steam pressure and temperature of 35 bar and $300^{\circ}C$ at the expander inlet, respectively, the expander was estimated to produce the shaft power output of about 1.93 kW from the exhaust gas waste heat of 20 kW. The expander output increased linearly accordingly to the amount of exhaust gas waste heat in the range of from 10-40 kW, and the Rankine cycle efficiency was more or less constant at about 9.6% regardless of the waste heat amount.

• Korean Journal of Community Nutrition
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• v.13 no.6
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• pp.879-889
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• 2008

The purpose of this study was to examine nutrition management conditions of lunch with the elementary schools and middle schools in the Changwon area. 292 students (5th and 6th graders) from three elementary schools and 330 students from three middle schools (boys, girls, and co-ed) participated in the aggregate selective plate waste measurement for 5 days. Planned menus, serving sizes and plate waste amount data were collected. Nutrient analyses for the planned, served and consumed menus at school lunches were performed by using CAN-PRO 3.0. Nutrient analyses of the planned, served and consumed menus were compared with nutrient management standard (former edition) for school lunch and 1/3 Korean Dietary Reference Intakes (KDRIs). Significant difference was found in the average consumption rate between the elementary schools (82.2%) and the middle schools (71.8%). Specifically, the consumption rates of steamed rice (p < 0.001), side dish 1 (p < 0.001), and Kimchi (p < 0.01) at the middle schools were significantly lower than those of the elementary schools. When the nutrient contents in the served menus were put into percentages to the nutrient contents in the planned menus, middle schools (92.3%) showed bigger serving loss than the elementary schools (95.4%). In the nutrient assessment comparied with nutrient management standard (former edition), middle school lunches showed comparatively less energy or less some nutrient contents against the standard than the elementary school lunches. Specifically, in case of boys in middle schools, Vitamin C was the only nutrient content that satisfied the standard in the planned menus, served menus and consumed menus. In the 1/3 KDRIs based assessment, middle schoolers were found not to be provided proper nutrients with school lunches. To improve nutrition management at middle school foodservices, dietitians should reinforce nutrient assessment for menu planning, and try to decrease serving loss and plate waste.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.23 no.5
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• pp.313-320
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• 2011

For a steam Rankine cycle to recover waste heat from the exhaust gas of an Internal combustion engine, a swash plate type of expander as a power conversion unit has been designed. Numerical simulation has been carried out to estimate the performance of the designed expander. With the steam pressure and temperature of 35 bar and $300^{\circ}C$ at the expander inlet, respectively, the expander was estimated to produce the shaft power output of about 2.67 kW from the exhaust gas waste heat of 25.2 kW. The expander output increased almost linearly with the amount of exhaust gas waste heat in the range of from 5~40 kW, and the expander and Rankine cycle efficiencies showed gradual decreases in the ranges of 72.2%~69.5% and 10.8%~10.4%, respectively.

• Journal of Nutrition and Health
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• v.30 no.10
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• pp.1219-1228
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• 1997

This stusy was designed to develop nutrition education program for the primary school children served by the national school lunch program and to evaluate ist educational effects. Subjects consisted of 61 elementary school children(30 in the control group and 31 in the treatment group) in the 5th grade. Only the treatment group participated in a twelve-week nutrition education program. To evaluate the effects of the nutrition education program, the control and treatment groups were given a pretest and posttest for nutrition knowledge, food attitude, food habits, food preference and plate wastes before and after nutrition education. The results obtained are summerized as follows ; the nutrition knowledge test score (30.4) of the treatment group was significantly higher than that (17.4) of the control group after nutrition education . However, there was no significant difference between the two groups in food attitude test scores after nutrition education. We also did not find any difference induced by nutrition education or the food preferences of the treatment group. After nutrition education , the amount of plate waste of some menus were significantly decreased in the treatment group, but the amount of plate waste of the control group was not significantly changed. However, there was no significant difference in the post test scores above food habits between two groups. It was concluded that a twelve-week nutrition education program can improve nutrition knowledge and decrease plate waste but is not enough to change food attitude , food preference and food habits. It can besard that the two components of foodservice are nutritional foodservice and nutrition education. Foodservice management alone without nutrition education is hardly enough to improve the nutritional status of school children. The result of this study indicate that applying the nutrition education program to elementary school children who are served by the national lunch program can maximize the effects of the national school lunch program.

• 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 Korean Dietetic Association
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• v.14 no.1
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• pp.1-12
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• 2008

The Purposes of this study were to assess high school students' nutrient consumption at the ordinary time and to analyze nutrient contents and nutrition consumption of lunch. The questionnaires for self-reported food consumption were distributed to 210 students enrolled in a boy's high school and a girl's high school located in Seoul area. A final response rate was 87.1%, excluding responses that had significant missing data. Data of self-reported food consumption and BMI(Body Mass Index) were analyzed with descriptive analysis and t-test using SPSS Win(ver. 12.0). To measure the serving size and the waste amount, data were collected for three meals in a three day period at each school. A weighed plate method was employed to measure plate wastes and consumption of the menus served. Nutrient analyses for the served and consumed menus were performed using CAN-PRO. The result of nutrient intake determined by self-reported food consumption demonstrated 74.2% of boys and 70.0% of the girls did not meet EAR(Estimated Average Requirement) for calcium. In addition, the data collection showed that 60.2% boys and 26.7% girls did not consume EAR for Vitamin B$_1$. Nutrient analyses of the served and consumed menus at school lunch were compared with 1/3 of the Dietary Reference Intakes(DRIs) for this age group. The served menus did not meet 1/3 of the Recommended Intake(RI) for calcium, iron, and vitamin B$_2$. In contrast, the menu provided to students exceeded almost five times(490%) more than the sodium needed for 1/3 of the Adequate Intake(AI). Considering the amount of the students' plate waste, intake of vitamin A and vitamin C were below 1/3 of the RI, and calcium, iron, and vitamin B$_2$ intake were also reduced. Students' sodium consumption still exceeded 1/3 of the AI at 340.0%.

• Journal of Electrical Engineering and Technology
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• v.9 no.1
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• pp.239-246
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• 2014

Incineration is conceptually sound as a waste treatment technology. There is, however, concern over its emissions when it is improperly designed and operated. An electrostatic precipitator is one of the most commonly used devices to control particulate emissions from boilers, incinerators and some other industrial processes. In this work, a modular electrostatic precipitator with sizing of $1m{\times}1m{\times}1m$ was developed for removal of particulate matter from the exhaust gases of a small waste incinerator. Its design was based on a simple wire-and-plate concept. The corona discharge wires were connected to a positive high-voltage pulse generator, while the collection plates were grounded. The high-voltage pulse generator was used to produce the corona discharge field between the individual discharge wire and the collection plate. The particulate-laden exhaust gas flow was directed across the corona discharge field. The charged particles were deflected outward and collected on the plate. The collection efficiency was evaluated as a mass loading ratio between the difference at the inlet and the outlet to the particulate loading at the inlet of the precipitator. The collection efficiency of this modular electrostatic precipitator design was approximately 80 %.

• Journal of the Korean Geosynthetics Society
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• v.6 no.3
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• pp.39-46
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• 2007

Many industrialized countries of the world have many problems about the reuse of waste landfill area because the increase of terminated waste disposal landfill. Especially, the effective use of the terminated waste disposal landfill nearby the urban area has been demanded, because of the lack of the usable land. However, the reuse of terminated waste disposal landfill site is needed an adequate stabilization of ground for increasing the bearing capacity and reduce the allowable settlement for the given structure. This study is to evaluate the applicability of geosynthetics for the increment of bearing capacity of solid waste landfill ground. The in-situ cyclic plate loading tests were performed to determine the dynamic and static behaviors of reinforced ground with geosynthetics. Four series of test were conducted with variations of geosynthetics, number of geogrid layer. Based on the cyclic plate load test results, the bearing capacity ratio, subgrade modulus of ground, and the elastic rebound ratio were determined.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.339-345
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• 1996

Food waste is an inverse measure of consumer acceptability of the food as served and hence a potential determinant of food qualify. The plate waste of patients was examined by a visual method at one hospital. Patients were asked to record after each item on their menu the amount consumed in quantitative terms: None, 1/4, l/2, 3/4, all. The survey showed that 65% of all patients surveyed left some of their food during hospitalization. Mean wastes for soups and meat side dishes were found to be larger than those for cooked meals and vegatable side dishes. At the same time, a questionnaire survey was used to determine the view of patients of key aspects of the hospital foodservice system. The majority of patients surveyed left their cooked meal because of low appetite, whereas patients indicated that Food is not tasty was the primary reason for leaving soups and other side dishes.'Satisfaction' scores were significantly correlated with the patients' age and appetite at the time.

• Journal of Advanced Marine Engineering and Technology
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• v.28 no.2
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• pp.243-251
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• 2004

Absorption chiller/heater can utilize the unused energy of the daily life waste heat, the industry waste heat. the solar energy and the earth energy. These can contribute to energy savings. But the absorption chiller/heater has a demerit that the size of absorption chiller/heater is larger than that of the vapor compression type based on same capacity. In this study. the experimental apparatus of an absorber is manufactured as a plate. which is newly applied in an absorber. The experimental apparatus is composed of a plate type absorber. which can increase the heat exchange area per unit volume and thus facilitating to deeply investigate more detail features instead of that done by the existing type. i.e.. horizontal tube bundle type. The characteristics of heat transfer and refrigeration capacity are studied experimentally. The absorption enhancement by using surfactant is closely examined through the experiment and comparative figures are presented in quantitative and qualitative analysis.