• Proceedings of the Korea Water Resources Association Conference
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• 2017.05a
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• pp.264-264
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• 2017

국외의 상수도 원격검침 시스템 내 데이터 전송방식은 도시 규모, 계량기의 밀도, 전력공급 여부 및 통신망의 설치 여부 등을 종합적으로 고려하여 결정되었다. 대부분의 스마트워터미터 제조업체들은 계량기의 부호기가 공급하는 판독 내용(데이터)을 전송할 검침단말기와 근거리 통신망(neighborhood area network)을 연계하여 개발 및 판매하였으며, 자체 소유 통신 프로토콜을 사용하여 라디오 주파수(RF) 통신 기술을 사용하고 있다. 광역통신망(wide area network)의 경우, 노드(말단의 계량기 및 센서)들과 이에 연결된 통신망 들을 포함한 네트웍의 배열이나 구성이 스타(star), 메쉬(mesh), 버스(bus), 나무(tree) 등의 형태로 통신망이 구성되어 있으나, 스타와 메쉬형 통신망 구성형태가 가장 널리 활용되는 것으로 조사되었다. 시스템 통합운영관리 업체들인 IBM, Oracle, Itron 등은 용수 인프라 관리 또는 통합네트워크 솔루션 등의 통합 물관리 시스템(integrated water management system)을 개발하여 현장적용을 하고 있으며, 원격검침 시스템을 통해 고객들의 현재 소비량과 과거 누적 소비량, 누수 감지 서비스 및 실시간 요금 고지 등을 실시간으로 웹 포털과 앱을 통해 제공하고 있다. 또한, 일부 제조업체들은 도시 용수공급/소비 관리자가 주민의 용수사용량을 모니터링하여 일평균 용수사용량 및 사용 경향을 파악하고, 누수를 검지하여 복구 및 용수 사용 지속가능성 지수를 제시하고, 실시간으로 주민의 용수사용량 관련 데이터를 모니터링하여 용수공급의 최적화를 위한 의사결정지원 서비스를 용수공급자에게 제공하고 있다. 최근에는 인공지능을 활용해 가정용수의 용도별(세탁용수, 화장실용수, 샤워용수, 식기세척용수 등) 사용량 곡선을 패터닝하여 profiling 기법을 도입해, 스마트워터미터에서 용수사용량이 통합되어 검지될 시 용수사용량의 세부 용도별 re-profiling 기법을 도입하여 가정용수내 과소비되는 지점을 도출 후 절감을 유도하는 기술이 개발 중이다. 또한, 미래 용수 사용량 예측을 위해 다양한 시계열 자료를 분석하는 선형 종속 모형(자기회귀모형, 자기회귀이동평균모형, 자기회귀적분이동평균모형 등)과 비선형 종속 모형(Fuzzy Logic, Neural Network, Genetic Algorithm 등)을 활용한 예측기능이 구축되어 상호 비교하여 최적의 용수사용량 예측 도구를 제공되고 있다.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.4
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• pp.577-586
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• 2011

This study was carried out to investigate food service management practices in various operation types of child care center in Gyeonggi area of Korea, and to provide basic information for improving food service management policies at child care centers. Self-administrated questionnaires were collected from 102 child care center directors. The statistical analysis was completed using SPSS ver. 18.0 program. Approximately 97.1% of the directors were women. The number of total children were difference in public, private and home care centers respectively (p<0.001), and time of operation was significantly (p<0.01). Only 8.9% of the centers employed a dietitian, whereas 92.5% of the centers employed cook or assistant cook, thus food service was not managed by professionals in most centers. All of the centers had been self-operated and meals were prepared in a conventional manner. In approximately 89.2% of the centers servings snacks twice a day. Menu planner of the centers which have no dietitian was the child care information center (47.5%) or the director (34.7%). In most centers, the directors was also purchasing manager and 36.0% of the center purchased food every day. These results indicated that food service management guidelines need to be established by the child care center type with the government control and financial support. We recommended that they furnish the efficient food service program for food service management.

• 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.

• Korean journal of food and cookery science
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• v.6 no.3 s.12
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• pp.95-104
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• 1990

This survey was performed to investigate the actual holding conditions of the electric tools, gas tools and small cooking tools in the four Korean big cities; Seoul, Pusan, Kwangju and Taejon. The results were as follows; 1. Each family had more than 8 items on the average, of 24 kinds of electric tools under investigation. The holding ratio of refrigerators was the highest (99.6%), and that of dish washers was the lowest (3.4%). 2. The holding ratio of gas-ranges was the highest(92.2%) and that of gas-ovens was the lowest (2.2%) of 4 kinds of gas tools under investigation. 3. Each family had more than 45 items on the average, of 86 kinds of small cooking tools under investigation. The holdings ratios of openers and wicker baskets were very high (98.2% and 96.6%, respectively), and those of noodle tools and Shinsonros were very low (13.8% and 13.6%, respectively). 4. The holding ratios of various kinds of cooking tools had interrelations with the size of city, housewife's educational background, family income, house style, private residence, etc.