• Korean journal of food and cookery science
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• v.29 no.4
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• pp.425-437
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• 2013

This study conducted a questionnaire survey of the current use status of central kitchen products on 198 dietitians and cooks working at a catering center of a company affiliated with group S in order to investigate the use state of the central kitchen products in catering. The largest groups of respondents answered that they use the central kitchen products once two to four days. As a reason to use it, the largest group answered that they used it because of the ease of preparation. In addition, the results show that the subjects often use sauce and processed vegetables among the central kitchen products. This study investigated the efficiency of cooking, hygiene and safety management of the central kitchen products. The results show that they have a large effect on shortening the cooking time. The quality control and service efficiency of the central kitchen products showed a positive reaction to the menu diversification and excellent quality but a negative reaction to the nutritious superiority. The operating cost efficiency of the central kitchen products generally showed a negative reaction except for the reducing effect of waste rate. As an improvement of the central kitchen products, the survey shows that the reduction in price and quality progress should be most urgently improved. Based on these results, the introduction of the central kitchen products into to the catering enables to standardize mass production, improve the taste and quality, cook without professional chefs and produce productivity increasing effect in the catering by the time shortening effect.

• KIEAE Journal
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• v.6 no.4
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• pp.57-67
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• 2006

With the coming demographic avalanche as the number of elderly aged 65 and older is expected to double in 20 years in South Korea, the concept of retirement living will be changed in a whole new way. The newest design principles as environmental affordance system for them need to be considered. This study started with the premise that 'Aging in Place' might be the most desirable alternative for the elderly and if so, they may be at greater challenge of living in the home, especially in kitchen. The purpose of this study is to analyze various universal design kitchen products according to five Universal Design criteria with physical or mental characteristics of aging. The five Universal Design principles are 'Supportiveness', 'Adaptability', 'Communicability', 'Pleasantness' and 'Accessibility', which were developed from the previous research. The profile and the trends of the universal design kitchen products were identified with the concrete design examples. The results will be expected to make contributions to developing universal design guidelines for kitchen products, to understanding the nature of universal design paradigm, and to establishing directions for sustainable living of the elderly.

• Journal of the Korea Furniture Society
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• v.28 no.4
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• pp.268-277
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• 2017

This paper analyzed the modern trends and the present state of kitchen furniture and electric appliances depending on the advancement in IOT technology, in order to contribute to seeking a method of approaching consumers as an effective way for kitchen furniture and electric appliance companies to develop IOT products. Prior to analysis, the chronological transitions of Korean kitchen furniture and examined the effects of Korea's own emotions and characteristics on modern kitchen. For this study, the changes in Korean kitchen space were explored, based on previous studies, recent trend magazines, articles and professional books and the trends of modern kitchen furniture were observed. Also, the concept of IOT technology was considered and then the tendencies of modern IOT kitchen furniture and electric appliances were analyzed. The case study targeted the recent three-year trends of two types of domestic kitchen furniture and small-sized IOT kitchen electric appliances, which are sold, or have been introduced on foreign online stores and have been unveiled at CES Electric Appliances Exhibition. As a result of the study, it was found that many foreign countries, including the US have been developing various IOT kitchen electric appliances. The enterprise concept is to change kitchen with their IOT products, not changing future kitchen with IOT technology. This implies that approaches to product development may change. Moreover, it was recognized that for kitchen design, characteristics of product users need to be considered, according to Korean ideology.

• Journal of the Korean housing association
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• v.22 no.2
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• pp.1-10
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• 2011

This research is to suggest effective kitchen furniture design for 40, 50 pyeong-size apartment considering the quantity and volume, heights or length of stored items for cooking. The research candidates are purposive-sampled 30 households in Kangnam, Seoul. The observation shows that the volume of kitchen furniture is $3.1{\sim}5.9m^3$ and of utility furniture is $0.3{\sim}3.8m^3$. For each households hold average of 886 kitchenwares, $4.1m^3$. Such were normally stored in the upper and lower storage and tall storage closet for a kitchen. Through the field studies and depth interviews, it is shown that there are 287 (33.2%), $1.67m^3$ of the application for preparing food, certain knives, disposable products and food which is considered absolutely or comparatively hard to organize. Products that are very hard to organize are the small application for cooking, grouped kitchenware such as openers, the applications with long rod shape food, and detergent. There are 96 of such products, taking the volume of $0.32m^3$; thus, such products are considered to improve the kitchen furniture design. And the shelf of storage can the control 3cm hights according to result of this research.

• Culinary science and hospitality research
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• v.20 no.5
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• pp.43-51
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• 2014

The purpose of this study is to assess the sanitation level and purchase behavior of fishery products, and to identify management conditions of bad smell from cooking fish at home as perceived by housewives in a metropolitan area. Frequency analysis, descriptive analysis, and cross-tabulation analysis were employed as statistical techniques for current study. Total 270 were collected from housewives. The statistical variables included the kinds of cooking oil and the age of housewives, the types of hoods for fish roasting, the types of covers for fish grills, the number of family, the ventilation methods, and the maintenance of kitchen utensils based on family incomes, and they showed statistically significant differences(p<.05). Furthermore, the housewives whose sanitary cognition level for fishery products was high, the housewives whose level of purchase attitude was relatively high, and the housewives who utilized specialized kitchen utensils demonstrated statistically significant differences(p<.05). It resulted from the assessment of such actual conditions as difference of culinary environment according to the sanitation level of fishery products, the level of purchase attitude, and whether the housewives utilized special kitchen utensils or not. The more efforts were proved from those who had the intentions for improvement of an amenable culinary environment at homes, according to the higher income obtainers, the smaller nuclear family, the younger generation, whether the housewives utilized special kitchen utensils or not, and those who had the higher sanitary cognition level of fishery products. The above results were derived from an individual lifestyle or a dietary lifestyle, but eventually this seems to be related with the propensity and values hierarchy of individuals.

• Journal of the Korea Furniture Society
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• v.17 no.4
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• pp.27-48
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• 2006

Most of us spend the greater part of our lives in the kitchen, but of all the man environments it maybe the least well-explored share commitment to a cleaner and healthier environment. It has long been kitchen system belief that the environment is a precious gift. In case of built in kitchen system, because it depend upon the earth's resources to design and manufacture steel hardware products, human beings feel an abiding responsibility to act wisely in the environmental choices we make, large and small, every day. Built in kitchen system, designed and coordinated by study of designer, represents an open, complete, free and 'focused' way of conceiving, furnishing and organizing one's own kitchen. A space rich in technical values and home warmth, where few, simple and carefully designed components distinguish and characterize the various work spaces, from the area, intended for preparing and washing food, to the cooking area, and to a wide range of multivalent pieces of furniture, wood paneled wall units and shelves.

• Korean Institute of Interior Design Journal
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• v.25 no.6
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• pp.106-115
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• 2016

The purpose of this study is to investigate household Items and storage of kitchen and to suggest basic data for the desirable storage space. For the study, the samples were taken from 30 families living in 3-bedroom apartment. The personal interview and physical trace method were used to analyze the types and quantities of household Items and the storage conditions in kitchen furniture. The result was as follows : first, a total of 210 types of household Items were found in the kitchen, and the items ranged widely in purpose, from cooking and dining tools, hygiene products, and general household goods, which indicate that a variety activities in addition to cooking and eating are performed in the kitchen. Second, regarding the quantities of household Items, the majority of them were used for cooking and dining. Also the types and quantities of household Items varied according to the age of the child. Third, regarding storage of household Items in the kitchen by furniture type, the majority of the items were stored in the wall cabinets, base cabinets, and countertops and, as a storage method, simple 'placement' was most common. This suggests there is lack of three-dimensional storage in the kitchen. The findings show activities and storage in the kitchen space vary according to the age of the child, and household Items are stored by using several common methods.

• Journal of the Korea Safety Management & Science
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• v.19 no.2
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• pp.51-61
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• 2017

The purpose of this study is to investigate EU, UK and USA's laws and standards related to safety criteria for commercial kitchen machines. The study was based on literature survey and web surfing. The results revealed that EU has relevant directives by kitchen machines and harmonized standards according to the directives. The directives and harmonized standards are translated into the laws and standards of EU member countries, respectively. The kitchen facility relevant legal systems of UK and USA do not prescribe the safety devices or measures, but only the basic health and safety requirements. The requirements were forcefully implemented through the certificate systems such as CE(Confommite European), UL(Underwriters Laboratories), etc. Only products with CE, UL or NRTL(ationally Recognized Testing Laboratory) certificate marking can be placed on the market of EU and USA, or put into service. For achieving the certificates, all requirements regulated in the relevant standards should be met. The standards of UK and USA were presented by kitchen machines or by standards themselves, respectively. Safety devices required by the standards were also summarized by kitchen machines and their risk factors.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.9
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• pp.131-161
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• 1998

None of us need to be reminded that these are exceedingly times. The evidence in all about us. Between rising costs and lowering prices, many businesses find profits being depressed almost to the vanishing point. The eating out food business is in just such a profit squeeze. Our ability to compete depends not only on our ability to control the price-cost picture, but to improve its kitchen product system. A kitchen product system is incomplete without a series of built-in improvement procedures. They must be a key part of the system. "improvement" means the continual betterment of all aspects of the operation-its personnel, products, sales, and its costs. These improvements create profits. This study is devoted to a discussion of the application of research methods and techniques to develop of modern kitchen system through the job standardization. Their use in executing other responsibilities related to the process of kitchen system improvement will also be seen. The steps of setting objectives, gathering data, analyzing and interpreting data, and arriving at solutions, conclusions, and/or recommendations are briefly out lined. The material presented emphasizes the need for an improved and systematic approach to the study of problems. It is also implied, of not stated, that the process should not become so mechanical that the principles of creativity are violated. The foregoing steps suggest a systematic approach to kitchen system improvement, finding solutions to problems, improving work methods, instituting changes, followting up on work related to the change. This study has been limited to the truly important points related to each step in the process, it will undoubtedly call to mind other factors for consideration, however, believe that the principles and approach suggested in this study will bring about better methods and improve kitchen operating results.g results.

• Journal of Microbiology and Biotechnology
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• v.34 no.5
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• pp.1040-1050
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• 2024

To isolate and analyze bacteria with Verticillium wilt-resistant properties from the fermentation residue of kitchen wastes, as well as explore their potential for new applications of the residue. A total of six bacterial strains exhibiting Verticillium wilt-resistant capabilities were isolated from the biogas residue of kitchen waste fermentation. Using a polyphasic approach, strain ZL6, which displayed the highest antagonistic activity against cotton Verticillium wilt, was identified as belonging to the Pseudomonas aeruginosa. Bioassay results demonstrated that this strain possessed robust antagonistic abilities, effectively inhibiting V. dahliae spore germination and mycelial growth. Furthermore, P. aeruginosa ZL6 exhibited high temperature resistance (42℃), nitrogen fixation, and phosphorus removal activities. Pot experiments revealed that P. aeruginosa ZL6 fermentation broth treatment achieved a 47.72% biological control effect compared to the control group. Through activity tracking and protein mass spectrometry identification, a neutral metalloproteinase (Nml) was hypothesized as the main virulence factor. The mutant strain ZL6ߡNml exhibited a significant reduction in its ability to inhibit cotton Verticillium wilt compared to the strain P. aeruginosa ZL6. While the inhibitory activities could be partially restored by a complementation of nml gene in the mutant strain ZL6CMߡNml. This research provides a theoretical foundation for the future development and application of biogas residue as biocontrol agents against Verticillium wilt and as biological preservatives for agricultural products. Additionally, this study presents a novel approach for mitigating the substantial amount of biogas residue generated from kitchen waste fermentation.