• Journal of the Korean Society of Industry Convergence
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• v.21 no.6
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• pp.301-307
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• 2018

This paper deals with the development of the high frequency thawing machine. The fishery products caught over the world are kept frozen to maintain freshness. These fishery products require thawing before they are sold to customers as food. However, the thawing process can cause freshness reduction, drip coming out, quality deterioration, discharging polluted water, as well as a lot of space and time. The high frequency thawing machine developed to solve this problem has a narrow space, a short thawing time and a small drip. The developed high frequency thawing machine can be used in many fields such as fish processing plant, livestock processing plant. This paper describes the design of the high frequency thawing machine by developing the high frequency generator, development of the controller, and the design of mechanism, and shows the superiority of the high frequency thawing machine by the performance evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.909-913
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• 2009

This study was conducted to investigate the rehydration properties and the sensory quality of sun-dried (SD), hot-air dried (HD), and freeze-dried (FD) cooked rice as space food. Rehydration ratio of HD and FD were significantly higher than those of SD, but there was no significant difference between HD and FD (p<0.05). A cross section of SD showed the smooth surface without any cavities. While HD showed large cavities, many small air cells in FD were observed by a scanning electronic microscope. Stickiness/hardness ratio of HD was similar to that of FD and significantly higher than SD (p<0.05). Also, sensory properties of HD and FD were significantly higher than those of SD, but there were no differences between HD and FD (p<0.05).

• Korean Institute of Interior Design Journal
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• no.1
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• pp.39-45
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• 1992

Today the design is recognized as indispensible part in business activities and it is demanded as one of the management strategies. since the ultimate goal of a hotel lines in the pursuit of profit, it is important that the design of a hotel faithfuly reflects the demands of management at the time of its construction planning. Furthermore, hotel planning undergoes a complicated design phases on a large scale, thus, utilization of a design process that accomodates retional approaches scientific and structural design activities, which will further reduce errors in design steps and pave a way for effective attainment of the target. Especially the management and designers review and confirm the design in relation to the strategic manegiable objective sat the early basic stage. The baseline set here will serve as a direction for the detailed design. In this context, this thesis formulates a reference baseline in dividing the space in view of the overall profitability and is based upon a survey conducted on the correlation between the operation of food and beverage section and the space. First, downtown hotels now take on the role of a public facility to a great extent and the number of Koreans who visit the autxiliary facilities of hotel increases. Second, recently revenue from a food and beverage section is in downtown and the trend is especially obrious at western restaurant, buffet and bar. This necessitates the reevaluation of the business space allocation. Third, sales promotion plan includes diversification, dessection and scaling down of the food and beverage section areas, Fourth, a proper number of seats must be determined in regard to the average area of one seat shown in the survey. Fifth, dense seat arrangement would entail a curtailment rather than a hike in revenue. Sixth, the installation of private dining room is on the rise and in particular, in Japanese and Chinese restaurants. Seventh, business space with declined revenue tends to induce the integration of similar businesses.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.239-253
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• 2010

This study was designed to investigate the performance analysis of dining space design, food styling, and table decoration of hotel wedding conventions. For this purpose, it investigated relevant literatures, set up hypotheses to solve main questionable considerations and made a corresponding empirical analysis. For the empirical analysis, a questionnaire survey was conducted to total 316 customers of deluxe hotels in the Seoul area. The model was tested using SPSS 12.0 and AMOS 5.0 on a sample of 321 surveys received with 96% of usable response rate. The results of the empirical analysis are as follows. Dining space design has a significant effect on customer satisfaction. Food styling has significant influence on customer satisfaction. Customer satisfaction has significant influence on revisit intention. Customer satisfaction has a significant effect on word of mouth. Revisit intention has significant influence on word of mouth.

• Korea Science and Art Forum
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• v.19
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• pp.405-415
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• 2015

Recently the development of China has attracted all over the world, many scholars of different areas are interested in Chinese Culture and Chinese Market. After sixties of last century development of the economic of the South Korea closer to modernization, but there are many problems, one of them is the urban living style boasts of the features of concentration. Because of this phenomenon the lack of housing space become more serious. It also come to be a social problems. Therefore narrow residential area become inevitability. At the same time, effective utilization of housing space become a demand. Especially for those families with limited living space, it's meaningful for them. Between the China and the South Korea. Chinese have the same situation too, the different is kitchen space of chinese is closed. It means they have to cook in limited space. With increased supplies and more small appliances, an inevitable requirement is opening out the kitchen space, but unreasonable furnishings and living space reduces the efficiency of the kitchen, which has led to the discontent of users. From this, base on the investigation and analysis of diet&living space of most chinese apartment, and through differences kinds and places of storage items. With them I would combine the food culture and feature of storage space of China to solve problems of the efficiency of the kitchen.

• Journal of the Korean Institute of Rural Architecture
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• v.3 no.3
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• pp.23-34
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• 2001

The purpose of this study was to find out the design identity of the Korean kitchen space through out comparing life culture and user's needs of the rural kitchen space between Koreans and Americans. This research was done by the literature review and the empirical data collected through the questionnaire by mail in the state of Missouri, USA and the field survey in the province of Chonbuk, Korea. The American rural residents were 104 and the Korean were 100. The results were as follows. 1) The characteristics of the Korean rural food life were the making Kimchi, soy sauce and bean paste etc. and the preparing food for family events such as birthdays and holidays. They had need to be planned the second kitchen. 2) The characteristics were planned the Korean rural main kitchen to be equipped with another refrigerator for Kimchi, to be wider floor area and to be located near the living and the dining room. 3) The kitchen space also was not reflected on the aged's desire, but this factor will be important to be planned.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.16 no.2
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• pp.121-133
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• 2005

We live seeing, touching, or throwing on considerable textile in our life consciously and unconsciously. Since a Korean-style house is a dwelling space in life style of sitting on the floor with ondol(Korean floor heater), use of textile is limited to bedding goods. However, as western life style takes firm root, use of textile for interior design is increasing. As well, as apartments and foreign style houses have gotten lodgment since 1980, life style is being changed rapidly. So, textile became required factors in dining space where little textile existed. Through literature, history of textile is considered and design image concept is created based on the consideration. In addition, the created concept can be applied to various textile design, which can be a good tool to express eating culture of the country as well as the country's image.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2007.05a
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• pp.47-48
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• 2007

The commerce space of today knew and simply in the space where it creates only space of the profit creation which leads a business the hay to reflect the sensitivity of the consumer new consuming culture trend it changed. It is a new trend it creates and it leads to sprout trend consumer class of leader trend(Trend Setter) as it does. This restaurant is one type of food culture which is various brunch it does with the important menu which it will pay. This design concept and one design inside the vigor garage side which reflects and to sleep the design concept which the traditional France restaurant has and has a discrimination from the plan which it sees and it applies new food culture it develops it does. Existing the reel rear design tendency which specialty restaurant is investigation it arranged the design discrimination strategy which is the possibility the shop which it tries to analyze having.

• Journal of Korean Library and Information Science Society
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• v.49 no.3
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• pp.33-53
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• 2018

Many public libraries have restricted or forbidden most food and drink on the basis of a number of reasons, and it is necessary to demonstrate that it is legitimate or unfair. To this purpose, the researchers surveyed 485 public library users residing in Daegu City on the perception of food and drink policy. Based on survey results, the researcher suggested improvement directions from various perspectives. First, public library should proactive review the restriction policy in terms of social paradigm. Second, allowing food and drink is a strategy and a right way to justify the existing value and social role of public libraries and strengthen the ecosystem in terms of guaranteeing basic rights of users. Third, it is desirable to emphasize the pure function rather than the dysfunction due to food and drink allowance in terms of facilitating the collection and space use. Fourth, the totalitarian thinking that restrict all or most food and drink in the bylaws or library regulations should be avoided. Finally, public library should allow all food and drink, but it is necessary to prescribe a kind of the food which can be consumed by space, and actively promote to the user.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.321-323
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• 2006

A combination of thymol and sodium bisulfate was found to be an effective biocidal agent against strains of Burkholderia cepacia and of Xanthomonas maltophilia that were found in the space shuttle water system. Potassium iodide (KI), the biocidal agent used in the past, had a minimum inhibitory concentration (MIC) of 50,000 ppm against the two B. cepacia (541 STS-81 and 1119 STS-91) strains, whereas that of thymol and sodium bisulfate was 2,400 and 950 ppm, which was 21 and 53 times lower than that of KI for B. cepacia, respectively. The MIC value for the combination of thymol and sodium bisulfate was 4 times lower than that for thymol or sodium bisulfate alone against B. cepacia (541 STS-81, 1119 STS-91) or Pseudomonas cepacia (ATCC 31941). The fractional inhibitory concentration (FIC) of the combination of thymol and sodium bisulfate for all organisms tested was less than 0.5, indicating a strong synergistic effect.