• Fire Science and Engineering
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• v.27 no.5
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• pp.38-43
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• 2013

An automatic spreading fire extinguisher usually installed in a closed area like a boiler room, a laundry store or a restaurant's kitchen room is one of the fire protection equipments. This extinguisher automatically discharges dry powder, extinguishing fire. As this extinguisher has the extinguishing capability applicable to the nominal protection area, objects outside the area cannot be properly extinguished. However only its number is being requested according to the floor area in the related laws, and the extinguishing capability depends on the distance from a fire source. In this study we tried to investigate the extinguishing capability of the automatic spreading fire extinguisher in accordance with horizontal separation distance from a fire source. It appeared that the maximum horizontal separation distance was about 30 cm for both class A and B fire to be certainly extinguished.

• Bulletin of Food Technology
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• v.25 no.1
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• pp.28-43
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• 2012

한국 식품화의 위상은 구이류 및 전골류 조리시 발생하는 냄새, 연기, 기름 튐 등의 문제로 인해 낮게 평가 되고 있는 실정이다. 현재 사용하고 있는 불판 및 가열원료가 다양하여 맛의 균일화가 어렵고 사용 후 세척처리가 번거로운데다 환경오염까지 발생시킨다. 구이 및 전골에 소비되는 에너지가 잔량을 모두 섭취할 동안 연속적으로 공급하므로 에너지 소비 및 내부 공기조건이 열악한데 반해 연기 및 냄새와 관련된 제품의 개발과 생산에 참여하는 업체는 증가하고 있다. 하지만 기술력 및 자본력이 미미한 수준에 있어 많은 기술적 측면의 보완이 요구된다. 또 소스, 양념, 부재료 등의 가공처리를 외국인의 식문화에 적합하도록 맛, 향, 관능의 관점에서 규격화 및 현지화도 요구되며, 공급되는 원재료의 고기종류, 규격, 등급 등의 조건들이 국내 관능뿐만 아니라 외국인의 관능적인 관점에서 표준화가 시급하다. 주한 외국인을 대상으로 한 설문에서 59%가 한국음식의 세계화가 가능하고 89.9%가 한식메뉴를 소개할 의사가 있는 것으로 조사되었다. 이는 외국인 소비자의 인지도에서 불고기와 갈비 등의 구이류가 다른 한식보다 선호도가 증가하는 것이기 때문인 것으로 분석된다. 2009년 농림수산식품부가 '한식 세계화 프로젝트'를 선포하여 1만여 곳의 해외식당을 2017년까지 4만 곳으로 증가할 예정이다. 따라서 한식문화의 표준화를 위한 용어 재료 기구 단위 등의 표준화 기반개발을 바탕으로 조리 및 식문화의 표준화가 요구되고 있다. 우리나라는 구이전문점들이 일반주거 및 아파트 단지에 위치하고 있어 연기와 냄새에 대한 민원 및 분쟁이 발생되고 있다. 이에 집진, 제연 설비의 설치비용이 많이 소요되고 있으며 대부분의 구이설비가 수입제품으로 규모가 매우 크다. 일본의 경우 2002년도부터 음식점에서 발생하는 연기에 관한 규제를 법제화하였다. 위의 기술적, 경제 산업적, 사회 문화적 측면의 필요성을 바탕으로 본 연구는 연기 음식 냄새 저감 성능이 뛰어난 친환경 저에너지의 가열조리 기구 개발 및 국내외 현장적용 산업화 모델 구축을 통해 한식당 시설 개선 및 고급화를 유도하고 세계시장에서의 한식문화 경쟁력을 확보코자 한식문화 경쟁력 확보와 경제, 문화, 산업적 성공 비즈니스 모델을 제시하였다.

• Journal of Information Technology and Architecture
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• v.9 no.1
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• pp.57-66
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• 2012

Recently, with a rapidly growing of the mobile content market, a variety of mobile-based applications are being launched. But mobile devices, compared to the average computer, take a lot of effort and time to get the final contents you want to use due to the restrictions such as screen size and input methods. To solve this inconvenience, a recommender system is required, which provides customized information that users prefer by filtering and forecasting the information.In this study, an tailored multi-information recommendation system utilizing a Personalized information recommendation system on smartphone is proposed. Filtering of information is to predict and recommend the information the individual would prefer to by using the user-based collaborative filtering. At this time, the degree of similarity used for the user-based collaborative filtering process is Euclidean distance method using the Pearson's correlation coefficient as weight value.As a real applying case to evaluate the performance of the recommender system, the scenarios showing the usefulness of recommendation service for the actual restaurant is shown. Through the comparison experiment the augmented reality based multi-recommendation services to the existing single recommendation service, the usefulness of the recommendation services in this study is verified.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2021.10a
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• pp.272-274
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• 2021

Recently, due to COVID-19, the use of non-face-to-face authentication and fever detection systems is increasing. As the number of confirmed cases increases, the government is making it mandatory to authenticate and install a fever detector. It is used for entering and leaving not only general restaurants but also all stores. However, in most cases, the heat detector and the authentication device are separately configured and used, which is very inconvenient. Therefore, this study was conducted to develop an access control system that can simultaneously perform these functions. A smart access control system was developed by combining IOT technology as well as a fever detection function and smart personal recognition function. It is expected to further develop K-Quarantine by distributing it to public facilities and nursing facilities in the future.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.277-284
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• 2009

Currently food-borne disease is being increased at outdoor food services including hotels and restaurants. Speedy and convenient practical monitoring techniques to determine hygienic conditions are needed. This study was designed to verify correlation of direct ATP (Adenosine Tri-Phosphate) examination method using ATP bioluminescence and surveillance with check-list by inspector. Hygienic status of personal hygiene (hands), kitchen utensils (knives, chopping boards, kitchen towels, cap openers, food storage containers, and blade of slice machines), facilities and equipments (refrigerator handles, worktables, and sinks) in five major hotels in Seoul were examined. The result of personal hygiene of hotels was relatively better than other inspection items (46.6 points in personal hygiene, 40.2 points in kitchen utensils, 40.3 points in facilities & equipments). In ATP inspection, kitchen utensils and facilities & equipments were relatively clean comparing with personal hands data ($40.8{\pm}6.77\;RLU/cm^2$). After correlation analysis of surveillance in hygienic status points and ATP value, all results showed negative and high correlation. The surveillance data and ATP results investigating personal hygiene, kitchen utensils and facilities & equipments were highly correlated. The ATP examination method which shows real-time identification could be considered as an appropriate method to alternate current check-list dependent safety management in food services including hotels.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.34 no.3
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• pp.319-327
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• 2016

Korea faces a wide range of problems in areas such as safety, environment, and traffic due to the rapid economic development and urbanization process. Despite the local governments’ efforts to deal with electronic civil complaints and solve urban problems, civil complaints have been on the increase year by year. In this study, we collected civil complaint data over the last six years from a small and medium-sized city, Jinju-si. In order to conduct a spatial distribution pattern analysis, we indicated the location data on the area through Geocoding after classifying the reasons for civil complaints and then extracted the location data of the civil complaint occurrence spots in order to analyze the correlation between electronic civil complaints and land use. Results demonstrated that electronic civil complaints in Jinju-si were clustered in residential, central commercial, and residential-industrial mixed-use areas—areas where land development had been completed within the city center. After analyzing the civil complaints according to the land use, results revealed that complaints about illegal parking were the highest. Regarding the analysis results of facility distribution within a 50m radius from the civil complaint areas, civil complaints occurred a lot in detached housing areas located within the commercial and residential-industrial mixed-use areas. In the case of residential areas(old downtown), civil complaints were condensed in the areas with many ordinary restaurants. This research explored civil complaints in terms of the urban space and can be expected to be effectively utilized in finding solutions to the civil complaints

• Korean Journal of Food Science and Technology
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• v.41 no.5
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• pp.503-508
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• 2009

The principal objective of this study was to evaluate the physicochemical properties and volatile compound contents of Moju acquired from 12 restaurants in Jeonju. The alcohol contents were lower than 2.1%, and the pH values ranged from 3.85 to 4.38. Total acidity, $^{\circ}Bx$, and UV absorbance values differed among the samples according to the type of side materials added. Reducing sugar contents were found to be substantially superior to other commercial takju variants. Malic and lactic acid contents were higher than the contents of other organic acids, and the free sugar contents were as follows: maltose>glucose>fructose. Overall, the high b (yellowness) and cP values were attributable to the turbid yellow and heavy condition of the samples. The volatile compound contents of Moju were analyzed via GC and GC/MSD. 30 components were identified, including 3 alcohols, 12 esters, 7 hydrocarbons, and 4 aldehydes. Among the alcohol compounds, benzeneethanol levels were higher than the levels of isoamyl alcohol. Ethyl caprate, ethyl palmitate, and ethyl linoleate, which were fundamentally attributable to origin liquor, were highest among the 12 esters. (E)-cinnamaldehyde, which was the most abundant among 7 hydrocarbons, and (E)-cinnamyl acetate contents were attributed to the presence of cinnamon, a common supplement in the processing of Moju.

• Korean Journal of Social Welfare
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• v.54
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• pp.177-201
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• 2003

Gambling is prevailing in our society and the family problems of gamblers are also serious. In order to reduce the problems of gamblers and their families, the basic research on gambling would be the first step. In light of this, this study is a survey which has two objectives: to grasp the overall conditions of gambling and the proportion of pathological gamblers; to find the differences between the pathological gamblers' group and the general group in terms of various aspects of family relations in Choongchung area. The findings of this study is as follows, The respondents tend to gamble most with korean playing cards, either in winter or regardless of seasons. They tend to gamble most with family members, relatives, or friends. About 20% of them gamble more often than once a month, and 60% started gambling in their twenties or thirties. The proportion of pathological gamblers was found to be 11.6% of the sample of this study, with men and rural area residents to be significantly more than women and urban area residents. In the various aspects of family lives, such as marital satisfaction, family relations, family violence, family history of addiction, how to spend leisure time with family, it was found that the pathological gamblers' group has significantly more problems than the general group. On the basis of the above findings, the suggestions were made as follows. Firstly, the counter plan to gambling is necessary in the rural area, especially in winter time. secondly, positive leisure activities which substitute gambling needs to be developed, especially for men. Thirdly, family education and family therapy Program is required for the pathological gamblers and their families. Fourthly, governmental policy is necessary for the budget to prevent and treat gambling problems.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.10
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• pp.1611-1618
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• 2005

The microbiological examinations were conducted for the hygienic evaluation on three Korean restaurants during summer season in Busan, Korea. Total one hundred and sixty swabbed samples using sponge were collected from the surface of facilities and utensils at restaurants and total and coliform counts were measured. Also thirty- six air samples were collected at inside of three restaurants for measuring total, coliform, Staphy-lococcus and mold and yeast counts. All collected samples kept in an ice-packed box were transported to the laboratory and analyzed. The results demonstrated that most swabbed samples were highly contaminated with microorganisms and coliforms. The degree of contamination depended on the sampling sites. Averages of total counts of surface swab samples were ranged from not detectable to 2.14$\times\10^{9}$/200 $cm^{2}$, while those of coliforms from not detectable to 8.34$\times\10^{7}$/200 $cm^{2}$/200 $cm^{2}$. Microorganisms also detected from most agar strips of air samples for total, coliform, Staphylococcus and mold and yeast counts. The severely contaminated sites were floor, trench, water bottle, plastic drainer, rubber gloves, shelves, and unsealed wet towel. Those sites should be focused and controlled according to control Points of sanitation standard operating Procedures. Also, periodic microbiological examination in addition to visual examination should be applied on those highly contaminated sites for reducing risk of foodborne disease outbreak at restaurants

• Culinary science and hospitality research
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• v.22 no.5
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• pp.13-24
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• 2016

This research was conducted over four weeks from February 1, 2016 until Februay 29. Results were as follows. First, the effects of dietary lifestyle on the purchase intention of consumers was significant and postive, while food flavors (B=0.019 (p<.001)) and convenience (B=0.055 (p<.001)) had a significant and negative effect. To determine the coefficient to measure the adequacy of the model was explained 64.9% of variation in 0.649 premise, the model with F=187.244 (p<.001) to verify the significance level. Second, the moderating effects of consumer culture on the proposed realtionship was examined in 3 stages. The Stage 1 model found a significant effect (0.649, F=18.244 (p<0.01)). The Stage 2 model increased predictive power with the addition of "consumer culture" and was also significant(65.1% and F=142.119 (p<0.01)). The Stage 3 model increased the explanatory power due to the addition of 'lifestyle and found a significant moderating effect of 'Eating consumer culture' (65.9%, so for F=84.469 (p<0.01)).