• Food Science of Animal Resources
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• v.35 no.5
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• pp.674-682
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• 2015

The objective of this study was to evaluate the risk of illness from Campylobacter spp. on ham. To identify the hazards of Campylobacter spp. on ham, the general characteristics and microbial criteria for Campylobacter spp., and campylobacteriosis outbreaks were investigated. In the exposure assessment, the prevalence of Campylobacter spp. on ham was evaluated, and the probabilistic distributions for the temperature of ham surfaces in retail markets and home refrigerators were prepared. In addition, the raw data from the Korea National Health and Nutrition Examination Survey (KNHNES) 2012 were used to estimate the consumption amount and frequency of ham. In the hazard characterization, the Beta-Poisson model for Campylobacter spp. infection was used. For risk characterization, a simulation model was developed using the collected data, and the risk of Campylobacter spp. on ham was estimated with @RISK. The Campylobacter spp. cell counts on ham samples were below the detection limit (<0.70 Log CFU/g). The daily consumption of ham was 23.93 g per person, and the consumption frequency was 11.57%. The simulated mean value of the initial contamination level of Campylobacter spp. on ham was −3.95 Log CFU/g, and the mean value of ham for probable risk per person per day was 2.20×10⁻¹². It is considered that the risk of foodborne illness for Campylobacter spp. was low. Furthermore, these results indicate that the microbial risk assessment of Campylobacter spp. in this study should be useful in providing scientific evidence to set up the criteria of Campylobacter spp..

• Fire Science and Engineering
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• v.23 no.5
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• pp.72-77
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• 2009

In the recycling procedure of the refrigerator, the fire frequently breaks out. In this study, to clarify the exact cause of the fire, the components and concentration of the materials produced in the process are analysed as well as the problems in the process system, and the protective measure to prevent the fire and the explosion fundamentally is proposed. In this procedure, the preventive measures of fire by removing the combustible materials such as polyurethane and inflammable gases, by removing the ignition sources and by reducing the oxygen concentration to the minimum are proposed along with the protective measures to reduce the damage in the fire. In the crushing procedure where the fire or explosion can break out in diverse ways, the forced ventilation or exhaust system applied to the small partial ventilation facility are installed to reduce the concentration of inflammable gas mixture to lower than the inflammable limit by injecting and exhausting the air forcibly.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2003.05a
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• pp.1122-1127
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• 2003

For many years, engineers in the field of acoustics have used the A-weighted sound pressure level (SPL). Since they were interested just in a reduction of noise, the A-weighted SPL was considered good enough to quantify noise problems. This is reasonable because loudness is usually the most important parameter for most noise problems and A-weighted SPL is often reasonably well correlated with loudness. As the overall noise levels drop, however, other parameters become more important and must be considered, Advent of sound quality came from an understanding that A-weighted SPL only reflects the loudness of a sound. It is obviously impossible to characterize a complex sound with a single number. Although product mostly has revealed physical quantities created by the standpoint of engineers, consumers perceive and evaluate products on the non-physical characteristics, such as feelings, emotions, and experiences in different social and cultural situations. Especially, for the household appliances for instance air-conditioner or refrigerator, the sound is heavily related to the satisfaction of a customer who is a real user of the product and is very important factor to decide purchasing as well as visual design. Therefore, in this research, the general tendency of consumer's psychology was investigated for the appliances. And also, in order to obtain clear guidelines fur sound manipulation, the characteristics of the sound of air-conditioning systems and refrigerators were compared with competitors'. since it is important to overcome the discrepancy between engineering and marketing, the relevance of sound manipulation must be documented from the consumer's perspective. That is the reason why we conducted a consumer and marketing oriented study.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.9 no.4
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• pp.552-560
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• 1997

Analysis is performed to determine the optimal lengths or cross-sectional areas of refrigerator-cooled current leads that can be applied to the conduction-cooled superconducting systems. The binary current lead is composed of the series combination of a normal metal at the upper(warm) part and a high $T_c$ superconductor(HTS) at the lower(cold) part. The heat conduction toward the cold end of HTS part constitutes a major refrigeration load. In addition, the joint between the parts should be cooled by a refrigerator in order to reduce the load at the low end and maintain the HTS part in a superconducting state. The sum of the work inputs required for the two refrigeration loads needs to be minimized for an optimal operation. In this design, three simple models that depict the refrigeration performance as functions of cooling temperature are developed based on some of the existing refrigerators. By solving one-dimensional conduction equation that take into account the temperature-dependent properties of the materials, the refrigeration works are numerically calculated for various values of the joint temperature and the sizes of two parts. The results show that for given size of HTS, there exist the optimal values for the joint temperature and the size of the normal metal. It is also found that the refrigeration work decreases as the length of HTS increases and that the optimal size of normal metal is quite independent of the size of HTS. For a given length of HTS, there is an optimal cross-sectional area and it increases as the length increases. The dependence of the optimal sizes on the refrigerator models employed are presented for 1kA leads.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.32 no.2
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• pp.120-131
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• 2009

Most world-leading companies are aware that Environment and Health and Safety Issues are critical to the product quality and sustainable growth of their company. Environment-friendly efforts are seen in almost all aspects of business operations in an advanced nation. The Extended Producer Responsibility(EPR) and EU Directive on Waste Electric and Electronic Equipment(WEEE) attempt to tackle the growing quantity of WEEE by making producers responsible for the costs of the collection and recycling of their products at the End-of-Life(EOL). To implement the RFID-based integration system for EOL household electric appliances, such as washing machines and refrigerators, we analyzed the process of collecting, recovering, and recycling the EOL products returned from the distribution points. Furthermore, we proposed a soon-to-be process using the RFID-based integration system in the metropolitan recycling center(MRC). This soon-to-be process model is composed of RFID tags, readers, ALEs, applications and several devices. Through the introduction of the RFID-based integration system, we are expecting to see increasing traceability and real-time management for EOL products from customers, and also improvements in valuable reusable materials(VRM) produced from recycling processes.

• Journal of Korea Technology Innovation Society
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• v.7 no.1
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• pp.89-110
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• 2004

Home networks consist of two or more home appliances or communication devices enabling the mutual data communication between appliances such as personal computers, refrigerators, phones, television sets, personal digital assistants(PDA), etc. There are three factors that create demand for the home network services. The first factor is development of technology. Second, on the demand side, consumer demand for the home appliances having access to the Internet is in the increase. Finally, producers need a strategy to deal with the problem of market saturation. Home networks are emerging markets. They are unique in that they unite information technologies with home appliances that provide new services. in this paper we study the main attributes of home network services and analyze consumers' preferences for them. However, it is not quite possible to use the revealed preference approach since the home network market is still at an incipient stage. We therefore use the conjoint analysis method using stated preference data. conjoint analysis has been widely use in the area of marketing for evaluating consumer preferences for new products and services. it presents a hypothetical product to the respondents along with the product's attributes and their levels. The respondents are asked to either rank each alternative or choose between several hypothetical products. By estimating consumers' willingness to pay for the attributes of the home network services and analyzing consumers' preferences, we predict the pattern of the development of the home network services and related technologies along various quality dimensions. Based on the estimation results, we draw policy implications for the national- and company-level strategy.

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.1-7
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• 2015

Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.

• Journal of IKEEE
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• v.23 no.2
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• pp.543-551
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• 2019

Permanent Magnet Synchronous Motors(PMSMs) have a wider range of applications due to their high output density and high efficiency. PMSMs are used not only in high-power density, high-performance motor-driven systems such as vehicle and robots, but also in systems where cost-cutting is very important, such as washing machines, air conditioners and refrigerators. To reduce costs, position sensorless control is required, which is generally difficult to be used under conditions of starting the motor. Thus, the I-F speed control that rotates the current vector at any speed in the starting procedure should be used at first, and then the sensorless speed control could be applied after PMSM rotates above a certain speed. Speed control performance in I-F speed control and sensorless speed control is very important. And more speed control performance should be maintained even in the transient in which the two control techniques are changed. In this paper, the speed controller transition method from I-F speed control to sensorless speed control of permanent magnet synchronous motor is proposed. Experiments were carried out on the washing machine drive system to verify the performance of the proposed technique.

• Fisheries and Aquatic Sciences
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• v.24 no.2
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• pp.78-88
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• 2021

The annual consumption of fishery products, particularly sea squirt (Halocynthia roretzi), per person has steadily increased in South Korea. However, the quantitative risk of Vibrio parahaemolyticus following intake of sea squirt has not been analyzed. This study focuses on quantitative predictions of the probability of consuming sea squirt and getting of V. parahaemolyticus foodborne illness. The prevalence of V. parahaemolyticus in sea squirt was evaluated, and the time spent by sea squirt in transportation vehicles, market displays, and home refrigerators, in addition to the temperature of each of these, were recorded. The data were fitted to the @RISK program to obtain a probability distribution. Predictive models were developed to determine the fate of V. parahaemolyticus under distribution conditions. A simulation model was prepared based on experimental data, and a dose-response model for V. parahaemolyticus was prepared using data from literature to estimate infection risk. V. parahaemolyticus contamination was detected in 6 of 35 (17.1%) sea squirt samples. The daily consumption quantity of sea squirt was 62.14 g per person, and the consumption frequency was 0.28%. The average probability of V. parahaemolyticus foodborne illness following sea squirt consumption per person per day was 4.03 × 10^-9. The objective of this study was to evaluate the risk of foodborne illness caused by Vibrio parahaemolyticus following sea squirt consumption in South Korea.

• Journal of the FoodService Safety
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• v.2 no.2
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• pp.97-102
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• 2021

The purpose of this study was to investigate the effect of developing and continuously providing on-line hygiene education programs on the improvement of hygiene conditions in children's cafeterias. As a result of the 2020 sanitation and safety checklist analysis, 6 items (personal hygiene, separate use, clean ventilation, temperature control of refrigerators, country of origin, food distribution) were derived and on-line hygiene education programs for each of 6 items were produced. ① Customized educational materials and self-inspection checklists were provided to 208 children's cafeterias. After that, educational videos were provided through Kakao Talk twice a week for 6 months, and they were made available for viewing at any time through YouTube upload, ③ Kakao Talk Through this, a quiz related to the educational video was conducted to give feedback for interaction with the cook. As a result of analyzing the total hygiene and safety checklist score of all registered facility catering centers by visit order, in 2020 it was 82.8 points/100 points, but in 2021, it was 84.2 points (1st round), 89.3 points (2nd round), 91.4 points (3 points) The score improved significantly (p<0.001) as the on-line hygiene education program continued. As a result, significant (p<0.001) changes were observed in the items of 'Knife, chopping board' and 'Sanitation clothes, sanitary hat, sanitary shoes, apron, and sanitary gloves', confirming a clear improvement effect. Therefore, it is considered that the on-line hygiene education program will play a positive role in showing a lasting effect on improving hygiene management in children's cafeterias.