• Journal of the Korean Society of Visualization
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• v.11 no.2
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• pp.12-17
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• 2013

A flow visualization technique was developed to analyze flow distribution inside a dishwasher in this study. Then, a new design plan was proposed to improve the efficiency of the dishwasher by the analyzed results and it was confirmed experimentally by the developed technique. Gas flow fields inside a drying duct of a tub for a drying process was investigated by a developed PIV (Particle Image Velocimetry) and a CFD (Computational Fluid Dynamics) method. Also, the flow visualization technique was developed for the liquid flow field of a rotor-arm system to propose the improved design idea. Also, interactions between liquid and gas were observed around the rotor-arm system. The two-phase flow was modified to the liquid flow field because laser sheets are refracted when pass through the two-phase flow. Thus, the flow visualization techniques was developed in this study to measure the instantaneous flow velocities in the liquid quantitatively.

• Journal of the Ergonomics Society of Korea
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• v.26 no.3
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• pp.101-109
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• 2007

This research is for developing a usability evaluation model based on customer sensation using Quality Function Deployment, which evaluates the relationship between consumer sensation and usability among the physical design factors of dishwashers. Four aspects of the evaluation model; overall sensation factors, detail sensation factors, usability evaluation factors and physical design factors of products were analyzed in three sequential processes of QFD. The sensation evaluation factors and the usability evaluation factors were created from regression analysis of the results of the sensation and usability test. Moreover, thirty-one physical design factors selected through group discussion of ergonomist and manufacturers. Among them, 19 physical design factors according to priority were applied to evaluation model using QFD. With the evaluation model using four aspects, physical design factors influencing user sensation were generated. These factors were 'alarm sound', 'dishwasher size', 'button size' and 'display size'. Consequently, the degree of influences was tested. Design guidelines for dishwashers were derived from finally generated physical design factors.

• The monthly packaging world
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• s.303
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• pp.61-65
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• 2018

• The Journal of the Acoustical Society of Korea
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• v.40 no.1
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• pp.46-54
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• 2021

In this paper, active noise control was performed to reduce radiated noise in the low frequency band of dishwashers. First, through an analysis of the noise environment of the dishwasher, it was confirmed that the pump noise contributed the most to the radiated noise in the low frequency band, From the result of the noise environment analysis, the reference signal was selected to be the vibration signal of the pump body. The reference signal was obtained by using the accelerometer on the pump body, which can prevent acoustic feedback. The error signal sensor was selected as a microphone located at 1 m in front of the dishwasher and 0.5 m in height. And to design the controller, the error signal and the reference signal were measured at the operational rpms of the dishwasher at 2,500 rpm, 2,600 rpm and 2,800 rpm, and the secondary path transfer function was measured. The designed controller was mounted on Digital Signal Processor (DSP) equipment, and the control performance was verified experimentally. As a result of the measurement at the 3 operational rpms, the 7th multiple component of pump operating frequency decreased by 1.93 dB, 4.43 dB, 5.15 dB per rpm, and the 12th multiple component decreased by 6.67 dB, 2.34 dB, 4.28 dB per rpm. And overall Sound Pressure Level (SPL) decreased by 0.84 dB, 2.58 dB, 1.48 dB by rpm.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 1999.03a
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• pp.109-112
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• 1999

식기세척기를 소비자에게 인식시킬 수 있는 제품 Concept와 많은 소비자들이 선택할 수 있는 제품의 개발을 위한 설계요소의 추출을 동시에 얻고자 하였다. 이를 위하여 많은 계층의 소비자와 매장 조사 등 다양한 조사를 실시하였고 사용 여부, 소득 수준, 연령별, 직업별 등으로 실험대상자를 선정하여 감성실험을 통한 설계요소를 얻고자 하였다.

• Proceedings of the Korean Information Science Society Conference
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• 2012.06b
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• pp.175-177
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• 2012

본 논문은 스마트 테스트 도구(Smart Test Tool)를 이용해 식기세척기 소프트웨어를 검증하는 기법에 대해 제안한다. 가전제품의 동작을 기술하기 위해 통상 스펙시트(spec. sheet: 동작명세서)를 이용하는데, 스펙시트를 이용하면 식기세척기 소프트웨어를 개발자 수준에서 블랙박스 테스트 방법으로 검사해 볼 수 있다. 스펙시트는 식기세척기 행정의 기준이 되며 식기세척기를 실제로 동작시키며 얻은 덤프데이터(dump data)는 비교 대상이 된다. 스마트 테스트 도구는 스펙시트 값의 기준대로 덤프데이터 값이 출력되었는지 확인함으로써 각 행정이 제대로 진행되었는지 파악할 수 있다. 이 논문에서는 스마트 테스트 도구의 구조와 오류 검출 메커니즘에 대해 기술한다.

• The Journal of the Acoustical Society of Korea
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• v.42 no.6
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• pp.519-528
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• 2023

The aim of this study was to enhance the flow rate and noise performance of a centrifugal pump in dishwashers by designing an optimized impeller shape through numerical and experimental investigations. To evaluate the performance of the target centrifugal pump, experiment was conducted using a pump performance tester and noise experiment was carried out in a semi-anechoic chamber with microphones and a reflecting wall behind the dishwasher. Through the use of advanced computational fluid dynamics techniques, numerical simulations were performed to analyze the flow and aeroacoustics performance of our target centrifugal pump impeller. To achieve this, numerical simulations were carried out using the Reynolds-Average Navier-Stokes equations and Ffowcs-Willliams and Hawkings equations as governing equations. In order to ensure the validity of numerical methods, a thorough comparison of numerical results with experimental results. After having confirmed the reliability of the current numerical method of this study, the optimization of the target centrifugal pump impeller was conducted. An improvement in flow rate was confirmed numerically, and a manufactured proto-type of the optimized model was used for experimental investigation. Furthermore, it was observed that by applying the fan law, we could effectively reduce noise levels without reducing the flow rate.

• Journal of the Korean Dietetic Association
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• v.7 no.1
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• pp.28-37
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• 2001

The purpose of this study was to evaluate the status of sanitary management based on HACCP. The surveys which were on various aspects of general characteristics, food handling practice, personal sanitation, equipment sanitation, and equipment possession were carried out using questionnaires for 146 business and industry foodservice operations in Taegu and Kyungpook areas. The results of this study were summarized as follows. Forty-nine percent of surveyed foodservice operations was in Taegu, 51% in Kyungpook and 69.2% in direct foodservice operations and 28.1% in contracted foodservice operations. Seventy-eight percent of foodservice operations replied that they have done only basic sanitary management, while 13% surveyed stated that they were implementing HACCP. Food handling practice and personal sanitation were significantly better in Kyungpook area than in Taegu. Significantly high levels in food handling practice, personal sanitation, equipment sanitation, and equipment possession were seen in foodservice operations which had more than 1,000 meal served than those which had less than 1,000 meals served. According to the results of food handling practice, in items of food-temperature measurement during receiving, cooking, holding after cooking, and reheating, foodservice operations showed very low scores below the average. All foodservice operations presented good scores in the parts of personal and equipment sanitation. In equipment possession, sterilizing systems were generally not enough, dishwasher and sterilizing facilities of contracted foodservice operation showed significantly high scores. Therefore, the business and industry foodservice operations will have to pay special attention to temperature management in the foodservice production process as the first step to implement of HACCP.

• Science of Emotion and Sensibility
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• v.10 no.1
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• pp.55-68
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• 2007

This paper describes a Voice User Interface(VUI) method and a design guideline tool which supports the studies for domestic appliance. This issue covers specification of user requirement and selection of appropriate VUI to represent speech generation. The criteria for paper is interaction design to enhance user engagement. The studies were carried out to measure prototype of domestic appliance such as a refrigerator, a washing machine, a Gimchi refrigerator, an oven range, a dishwasher and an air conditioner. This paper is presented a study of user preferences and suitability. The results of these findings to voice interface design are discussed and it is suggested that VUI guideline and optimal prototyping can provide a useful application tools in the design process.

• Knowledge Management Research
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• v.6 no.2
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• pp.1-22
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• 2005

Knowledge is recognized as the most important asset among enterprises. Therefore, the necessity of knowledge management is ever on the increase nowadays. While many people have endeavored to develop knowledge storage, sharing and usage, knowledge creation is not sufficiently investigated for practical application, because knowledge creation is largely related to creativity and difficult to establish a systematic methodology. In order to overcome such problems, the creative knowledge creation model is proposed by using the whole brain theory and creative thinking tools. First of all, the creative knowledge creation model is based on the Nonaka's knowledge creation model integrated with the whole brain theory. The whole brain theory is then used as a standard to organize a whole brain team that is composed of members who have diverse thinking patterns. For creative thinking tools, the mandal-art and the contradiction matrix of TRIZ are used for a knowledge conversion. Each process of the creative knowledge creation model is sequentially suggested and several terms are defined. In order to verify the effectiveness of the creative knowledge creation model, the proposed model is applied to the development of a dishwasher with a new concept. According to the order of the proposed method, the model is applied twice in the cycle of spiral evolution. Three kinds of dish-washing methods have been developed using the proposed model. The results of the application are then analyzed and presented.