• 한국우주과학회:학술대회논문집(한국우주과학회보)
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• 한국우주과학회 2008년도 한국우주과학회보 제17권2호
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• pp.28.3-28.3
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• 2008

Contamination has the potential for degrading the performance of the optical payload beyond the limits defined by mission requirements, therefore it must be considered a risk to system performance and must be mitigated. To mitigate contamination problem, contamination budget is allocated according to the contamination requirements which is derived from contamination effect analysis. Once the contamination budget is allocated, prediction for on-ground and in-orbit contaminants amounts and cleanliness control is performed. In this article, typical contamination control for observation satellite is described.

• Journal of Dairy Science and Biotechnology
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• 제31권2호
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• pp.195-200
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• 2013

The ripening of cheese allows for the development of characteristic taste and flavour, nutritional substances, bio-active components and texture, helping to improve quality. Many different microbiological, biochemical and nutritional changes occur during the process depending on the quality of raw milk, added cultures and enzymes, as well as specific processing and ripening conditions. During the ripening lactose is hydrolyzed to lactic, propionic and acetic acid, helping to reduce potential effects of the problem of lactose intolerance. Fat is hydrolyzed to butyric, propionic and conjugated linoleic acid, which function as bio-active substances. Protein is hydrolyzed to different peptides and amino acids which all show various bio-activities. However, errors of cheese ripening can happen and affect the quality of the product. To guarantee good quality cheese the process needs to be managed carefully with the right microbes used and ensuring cleanliness of processing facilities, staff, ventilation and hazard analysis and critical control points (HACCP). Research into and controlling of ripening technology is crucial for producing high quality cheeses.

• 한국조리학회지
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• 제13권2호
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• pp.223-239
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• 2007

This study aims at providing managerial insight into researchers and marketers who are intending to maintain and develop a loyal group and long-term relationships in fast food restaurants. The summary of results is as follows : There was a wide difference in evaluation of perceived value, trust and customer loyalty according to sex, age, occupation and customer's visit behavior. Customers considered the convenient and quick service as the most important selective factor. And also, the important attribute of fast food restaurants was taste of food, followed by price, cleanliness, kindly service, quick service. We are able to classify the four customer groups according to analysis results. If we lay great emphasis on the above mentioned selective factors and also develop needs in each customer group, it does much for delivering profits of fast food restaurants.

• 한국철도학회:학술대회논문집
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• 한국철도학회 2004년도 추계학술대회 논문집
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• pp.527-532
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• 2004

As well as the vibration comfort in passenger coaches largely affects passengers, it is one of the most important factors that passengers would betray their dissatisfactions among various elements, such as noise, lighting, couches, seat-arrangement, ventilation, temperature, odor, cleanliness, etc., consisting of comfort in passenger coaches. The wheel-tread figuration in the dynamic behavior of trainsets significantly affects the vibration comfort such as the running safety and the running stability. In this study, therefore, I will examine the dynamic characteristic in passenger coaches in accordance with the variation of wheel-tread figuration during the high-speed traveling with the target of trainsets (KT23 bogie), which are operated as the passenger coache in Korea, and any variation that will exert baneful influence on the vibration comfort accordingly.

• Asia Pacific Journal of Business Review
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• 제1권1호
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• pp.23-39
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• 2016

This study focuses on halal certification from the viewpoint of Malaysian restaurant managers. The increasing demand of halal food from the Muslim and non-Muslim consumers has given a good indicator to the hospitality industry to have the eating establishments halal certified. A sample of 643 restaurant managers has been selected throughout Malaysia using systematic sampling. Questionnaires were distributed using mail survey and data was then entered to SPSS version 21 for further analysis. It is gathered from the descriptive statistics that cleanliness during food preparation, meaning of halal and halal certification is important when dealing with food in a Malaysian restaurant setting. The results indicated that restaurant managers have high expectations toward halal certification. Furthermore, halal certification does generate some benefits beyond religion that contribute to Malaysia's positioning as a tourism destination and global halal hub.

• 대한치과기공학회지
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• 제44권2호
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• pp.53-59
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• 2022

Purpose: This study examined the factors influencing the choice of dental clinics by individuals who received orthodontic treatment for malocclusion. Methods: Participants were 320 male and female college students in Daegu and Gyeongsangbuk-do who had received orthodontic treatment in dental clinics for malocclusion. They were surveyed about their choices of dental clinics. Of the 320 questionnaires, 294 (91.9%) were used for analysis, and surveys with insufficient responses or errors were excluded. Results: The factors influencing the choice of dental clinics varied among the participants. Furthermore, factors that most commonly affected their choices were, in order, trust in dentists' skills and medicine used, information from community sources, friendliness of the dentist, friendliness of clinic staff, cleanliness of the hospital, availability of up-to-date medical facilities and equipment, convenience of location, and recommendations by acquaintances. Conclusion: Factors underlying the choice of dental clinics varied among the participants. Typically, these choices were strongly influenced by factors such as reputation, professionalism, and friendliness.

• 한국대기환경학회지
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• 제18권6호
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• pp.527-538
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• 2002

In this study, the performance of sampling and of analytical methodology was examined against a number of selected volatile organic compounds (VOCs) in the ambient air. The canister-based sampling method for VOCs has been a viable and widely used approach that is based on research and evaluation performed over the past several years. VOCs were determined using canisters by GCMSD analysis. A total of target analyses in this study included approximately 30 VOCs designated in TO-l4A categories including BTEX. The methodology for QC(quality control) was intensively investigated with a wide range of performance criteria such as; (1) cleanliness of canisters, (2) reproducibility of diluter, (3) instrumental detection limits of preconcentrator and GCMSD, and (4) precision and accuracy of GCMSD. For most of the compounds tested, precision was less than $\pm$5%, IDL was 0.2 ppbv, accuracy was $\pm$5%, respectively. This study demonstrated that the combination of canister sampling and GC/MSD analysis could be reliably applied to the measurements of BTEX in ppbv levels that are typically observed in/outdoor air environment.

• 한국전산유체공학회:학술대회논문집
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• 한국전산유체공학회 2005년도 추계 학술대회논문집
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• pp.269-273
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• 2005

The on-board system for the air supply to the payload fairing(PLF) of a launch vehicle using both high and low pressure air was designed. The design concept was obtained from the CFD analysis of a Russian interstage air supply system, and a collector was adopted to expand the high pressure air. To verify that the on-board system would work as designed, a simplified axisymmetric computational model was made and a CFD analysis was also performed. It was found that the flow ejected from the hole of the collector expands to the Mach number of 4 and is soon retarded due to the action of viscosity. It was also found that a small gap between the low pressure duct and equipment bay wall can cause large velocity in PLF over the velocity requirement and no gap should be allowed in the design.

• 한국조리학회지
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• 제2권
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• pp.209-235
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• 1996

This study assesses consumer's eating-out pattern for Foodservice industry in Korea. Foodservice industry has become increasingly important because many businessman are looking it difficult to develop successful business as a consequence of the rapid growth in Foodservice industry in Korea This exploratory study originally nation-wide surveyed a 1450 consumer over the country. A research was conducted from July 1, to July 10, 1996 using as its subject domestic consumer over the country. The data obtained from the returned questionnaires was coded and transcribed for statistical analysis. The Statistical Package for social science program (SPSS) was used for computer analysis of the data. Findings indicated the problems of management structures, managerial techniques, and laggard counter measure against the korean government's open-door policy for dining-out industry. It is found that taste, F/B price, atmosphere are considered important in choice of restaurant. And korean consumer think it is that restaurant location, physical, evidence, quality of service, Ads of mouth and cleanliness. With the importance of dining-out industry to the business, economic, and social development of korea, it is imperative to bridge this gap for sustained growth and development. Moreover, this study for advancement and improvement through concrete and multi-directional data collection and in-depth analysis of consumer's eating-out pattern realities is required.

• 농촌지도와개발
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• 제22권1호
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• pp.69-78
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• 2015

This study conducted IPA of each item related to the farm party operation aiming at the participants to farm parties. The survey was carried out on the participants to the farm parties held in Damyang County from October 11th to November 22nd, 2014, and 103 questionnaires were used for the final analysis. The specific results of the IPA are as follows. In the first quarter of 'maintenance and management performance' are included the total of seven items. They are a harmonious view with the surrounding environment, friendliness of the farmer and the party staff, posting the event schedule and providing the program, proper disposition of the staff in the farm, an exchange among farm party participants, food that makes use of farm produce and the convenience of gaining information. In the second quarter of 'intensive improvement' are included eight items. They are cleanliness of the facilities such as restroom and basin, providing the pamphlets or promotion materials of the farms in the farm party, things to experience utilizing the farm produce grown in the host farm, various events, smooth progress of the farm party program, inclusion of the indigenous native food, variety of things to buy including farm produce and information delivery about the farm produce on sale.