• 한국디지털건축인테리어학회논문집
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• 제11권1호
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• pp.5-13
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• 2011

This research proposed the space planing methode and diagrams of restaurant kitchens to improve hygiene by analyzing the related contents collected from books and researches in interior design and HACCP (Hazard Analysis and Critical Control Point). HACCP is an effective and scientific hygiene system for food safety in order to prevent cross-contamination from food hazards. Based on the analyses, improvement of food production environments like restaurant kitchens is necessary for food hygiene. The space planing methode of restaurant kitchens to improve hygiene are followings: The circulation planing is that the direction of movement of the food, workers, waste, and dishes should be fractionated and managed for cross-contamination prevention. The space separation planing is that the spaces in the kitchen should be classified and divided into contaminated area and non-contaminated and clean area depending on the degree of cleanliness. The zoning is space arrangement with feed-back process to check the possible points of cross-contamination and correct space arrangement until the possibility of cross-contamination disappear in kitchen. However, if cross-contamination is unavoidable in some points in restaurant kitchens, hygiene facilities such as washing rooms, pass rooms, and double doors with air-shower should be located in order to remove contamination.

• 한국실내디자인학회논문집
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• 제20권3호
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• pp.182-189
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• 2011

This research suggests a way of hygienic space planing of the customer space in the university student restaurant of E University in Seoul. For this study. the behavior observation in the restaurant was conducted in order to analyze the sequence of customer behavior related space planing applying HACCP (Hazard Analysis And Critical Control Point). Also the survey was conducted to analyze opinions of customers about hygiene of the space. The results of the analyses of the observation and the survey were similar in terms of hygiene. In conclusion, for hygienic space planing of the customer space in restaurant, the space circulation should be planned according to the hygienic sequence of customer behavior. The spaces in restaurant should be divided into two areas: the clean area and the contaminated area to prevent cross-contamination. The clean area, such as spaces preparing dishes and food including water and table hall where customers eat, should be separated from the contaminated area such as the spaces where waste is handled and where dirty dishes are kept. In order to prevent cross-contamination, hygiene facility to remove contamination should be located before going to the clean area. More specifically, the hygiene facility should be located between a cash counter and a space preparing dishes so that customers can wash their hands before they touch dishes. Space arrangement with feed-back process to check the possible points of cross-contamination and correct space arrangement until the possibility of cross-contamination is removed in the restaurant.

• 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.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2003년도 춘계학술대회
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• pp.1429-1434
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• 2003

A number of dust particles are intruded into ODD(Optical disk drive) due to the flow caused by disk rotation and are adhered to a lens or disk surface. The space between the disk and the lens is being reduced. Someone indicates the problems of this drive that are relatively small data storing capacity and slow access time. In recent, the problems of this optical disk drive mentioned above are being solved by adding the speed of the disk's revolution, making the actuator high-speed or light, and making the beam spot size smaller than making the space narrow between disk and lens. These particle contamination affects seriously RF Signal, readout signal in an ODD. Especially, the affected parts by a particle contamination in an ODD's readout signal are objective lens and media.

• 항공우주기술
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• 제9권2호
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• pp.116-122
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• 2010

우주환경에서 임무를 수행하는 인공위성의 경우, 조립, 시험, 운용시점까지 위성 표면에 흡착되는 오염물질을 최소화하기 위하여 전 기간 동안 세심한 주의를 기울여야 한다. 위성표면에 흡착된 미세한 오염물질은, 고진공 및 고온, 극저온이 반복되는 가혹한 우주환경 속에서 위성의 성능저하 및 효율의 손실을 가져올 수 있다. 예를 들어 위성 표면에 떨어진 입자오염은 별 추적장치의 오류를 발생시킴에 따른 위성 자세제어의 실패를 가져올 수도 있고, 표면에 흡착된 분자오염은 렌즈, 미러, 윈도우 등의 광학기기 및 주요 민감 표면에 작용하여 광학적 특성과 열제어 성능의 저하를 가져올 수 있다. 위성의 조립 및 시험을 관장하는 한국항공우주연구원에서는 위성의 오염물질에 대한 노출을 최소화하기 위해, 오염측정이 이루어지는 청정실을 운용하고 있는데, 본 논문에서는 청정실 및 진공챔버 내의 부유입자측정, 표면입자오염측정, 표면분자오염측정법을 소개하고 오염측정 결과에 대한 분석을 수행하였다.

• Journal of Astronomy and Space Sciences
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• 제32권3호
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• pp.167-180
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• 2015

Herein, we discuss the in situ measurement of the electron temperature in the ionosphere/plasmasphere by means of DC Langmuir probes. Major instruments which have been reported are a conventional DC Langmuir probe, whose probe voltage is swept; a pulsed probe, which uses pulsed bias voltage; a rectification probe, which uses sinusoidal signal; and a resonance cone probe, which uses radio wave propagation. The content reviews past observations made with the instruments above. We also discuss technical factors that should be taken into account for reliable measurement, such as problems related to the contamination of electrodes and the satellite surface. Finally, we discuss research topics to be studied in the near future.

• 한국항공우주학회지
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• 제33권4호
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• pp.57-62
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• 2005

인공위성의 outgassing 분자에 대한 역류오염 해석에는 BGK 또는 DSMC 등의 방법이 사용되어 왔으나, 이들은 해석이 복잡하고 시간이 오래 걸리는 등의 비효율성이 문제이다. 본 논문에서는 분자들의 충돌간 평균자유행로가 위성체의 크기에 비해 매우 길고, 동시에 위성체의 속도가 분자들의 열속도보다 매우 크다는 점을 이용하여, 간단한 근사모델을 도입함으로써 일반적인 view factor 법과 비슷한 편리성과 간편성을 가지면서 DSMC법과 정확하게 일치하는 결과를 주는 modified view factor 법을 개발, 제안한다.

• 한국환경보건학회지
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• 제38권3호
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• pp.213-222
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• 2012

Objectives: This study was undertaken in order to evaluate by work space zoning and structure the concentrations of biological contaminants in the indoor air of domestic office buildings. Methods: Air samples were collected in the office spaces of 15 office buildings in Seoul from June 28 to July 28, 2011. Prior to the sampling, each office was classified into 'open-plan office', 'cellular office' and 'mixed office' according to the work space zoning. To evaluate the biological contamination of indoor air, total suspended bacteria (TSB), Gram positive bacteria (GPB), Staphylococcus aureus (S.A), Methicillin-resistant Staphylococcus aureus (MRSA), Gram negative bacteria (GNB) and fungi were investigated. During the sampling, temperature, relative humidity and carbon dioxide ($CO_2$) were measured. Results: The TSB concentrations ($GM{\pm}GSD$) were $452({\pm}1.3)cfu/m^3$ in open-plan offices, $366({\pm}1.3)cfu/m^3$ in cellular offices and $287({\pm}1.5)cfu/m^3$ in mixed offices, and there were significant differences between the three groups (p<0.05). The highest concentrations ($GM{\pm}GSD$) of fungi were found in the indoor air of cellular offices $128({\pm}1.0)cfu/m^3$, which was at least three times higher than the concentrations in mixed offices $43({\pm}1.0)cfu/m^3$ (p<0.05). Conclusions: Microbiological contamination in the indoor air of office buildings by work space structure was the highest with the open-plan office layout which includes no high walls or doors separating the occupants.

• 한국실내디자인학회논문집
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• 제20권5호
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• pp.178-187
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• 2011

This research suggested the hygienic spatial composition of sell-service restaurants applying HACCP(Hazard Analysis and Critical Control Point System). The circulation of the food, dishes, waste, workers and customers were each fractionated and arranged according to the hygienic sequence of cooking food in kitchen and process for eating food within the customer space. The spaces were separated by the degree of cleanness(clean area, semi-clean area, contaminated area). After that, hygiene facilities to remove contamination and pass facilities intended to control moving were added at the possible points of cross-contamination in oder to prevent the cross-contamination. For hygienic spatial composition of self-service restaurant, the following should be acknowledged: In the kitchen, spaces in which the food is handled after being heated should be located in the clean area. As of the customer space, spaces where dishes are prepared, food and water is received, and the table hall should be located in the clean area. Food circulation should flow from the contaminated area to the clean area. Food, dishes, waste should be moved through pass facilities so that workers do not have to come and go between other areas of cleanness. Also lockers for private clothes and lockers for uniforms should be separated. Hygiene facilities should be easily accessible so that workers can use them whenever they enter their working area. The contaminated area where dirty dishes are dealed with should be separated from the clean area. Waste should be thrown out without crossing cooking areas. As of customer circulation, the hygiene facility for hand washing should be located near the space where dishes for self-service are placed. The customer circulation should lead customers to leave restaurants after giving back the dirty dishes in the contaminated area.

• Journal of Astronomy and Space Sciences
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• 제12권2호
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• pp.234-243
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• 1995

1997년 10월에 발사 예정인 과학 로켓 3호는 고도 160km까지 도달할 것이 예상되므로 한반도 상공의 전리층 E 영역에 존재하는 플라즈마를 직접 측정할 수 있는 좋은 기회를 제공한다. 한펀 플라즈마 측정에 있어서 가장 기본이 되는 검출기인 Langmuir 탑침을 실험실에서 사용하는 방법 그대로 우주 실험에 적용하면 탐침의 오염으로 인해 정확한 플라즈마 실험이 불가능해 진다. 본 논문에서는 로켓용 탑침 제작에 앞서 실험실용 탐침을 제작하여 진공 용기에서 플라즈마 실험을 수행함으로써 탐침의 오염 문제를 연구하였다. 그 결과, 플라즈마의 밀도가 낮을수록 오염에 의한 효과는 적었으며 탐침에 제공되는 쓸기전압의 주파수가 증가할수록 오염에 의한 효과를 줄일 수 있었다. 이러한 연구 결과를 바탕으로 로켓 실험에 적당한 변형된 형태의 Langmuir 탐침을 제안하였다.