• Journal of KIISE:Software and Applications
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• v.32 no.4
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• pp.258-267
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• 2005

We propose the ubiFloor system to track and recognize users in ubiquitous computing environments such as ubiHome. Conventional user identification systems require users to carry tag sensors or use camera-based sensors to be very susceptible to environmental noise. Though floor-type systems may relieve these problems, high cost of load cell and DAQ boards makes the systems expensive. We propose the transparent user identification system, ubiFloor, exploiting user's walking pattern to recognize the user with a set of simple ON/OFF switch sensors. The experimental results show that the proposed system can recognize the 10 enrolled users at the correct recognition rate of $90\%$ without users' awareness of the system.

• 제어로봇시스템학회:학술대회논문집
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• 2003.10a
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• pp.1046-1050
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• 2003

In general, conventional user identification systems require users to carry a TAG or badge or to remember ID and password. Though biometric identification systems may relieve these problems, they are susceptible to environmental noise to some degree. We propose a natural user identification system, ubiFloor, exploiting user's walking pattern to identify the user. The system identifies a user, while tracking the user's location, with a set of simple ON/OFF switch sensors or equipments. Experimental results show that the proposed system can recognize the registered users at the rate of 92%. Future improvement in recognition rate may be achieved by combining other sensors such as camera, microphone, etc.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.464-477
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• 2013

There is a great need to develop a training program proven to change behavior and improve knowledge. The purpose of this study was to evaluate employee hygiene knowledge, hygiene practice, and cleanliness, before and after HACCP system implementation at one small-size restaurant. The efficiency of the system was analyzed using time-temperature control after implementation of u-HACCP$^{(R)}$. The employee hygiene knowledge and practices showed a significant improvement (p<0.05) after HACCP system implementation. In non-heating processes, such as seasoned lettuce, controlling the sanitation of the cooking facility and the chlorination of raw ingredients were identified as the significant CCP. Sanitizing was an important CCP because total bacteria were reduced 2~4 log CFU/g after implementation of HACCP. In bean sprouts, microbial levels decreased from 4.20 logCFU/g to 3.26 logCFU/g. There were significant correlations between hygiene knowledge, practice, and microbiological contamination. First, personnel hygiene had a significant correlation with 'total food hygiene knowledge' scores (p<0.05). Second, total food hygiene practice scores had a significant correlation (p<0.05) with improved microbiological qualities of lettuce salad. Third, concerning the assessment of microbiological quality after 1 month, there were significant (p<0.05) improvements in times of heating, and the washing and division process. On the other hand, after 2 months, microbiological was maintained, although only two categories (division process and kitchen floor) were improved. This study also investigated time-temperature control by using ubiquitous sensor networks (USN) consisting of an ubi reader (CCP thermometer), an ubi manager (tablet PC), and application software (HACCP monitoring system). The result of the temperature control before and after USN showed better thermal management (accuracy, efficiency, consistency of time control). Based on the results, strict time-temperature control could be an effective method to prevent foodborne illness.