• 대한가정학회지
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• 제27권2호
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• pp.97-114
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• 1989

The purpose of this study is to analyze style and usage of furniture for rural house and to organize the changing process of the furniture. The data were collected from 32 residences in Samga 3-ri village in Youngin Kyungkido by field survey measuring and sketching the furniture were also performed as a supplement of investigation. Qualitative analysis were done by discriptive method. 1) It was found that the major furniture for rural household were storing furniture such as wardrobes, blanket chests, drawer chests, cupboards until 1976. The time when the supportive furniture such as sofa sets and dining sets were purchased on the rural area was after late 1970's. 2) The style of the furniture was investigated through the analysis of the size, material, structure, finishing and ornamentation. The changing process of style was from luxurious look to natural look. Therefore the storing furniture of the rural household showed a state of transition between traditional and modern style. 3) As a result of analyzing the place where the furniture were used, the cupboards showed to move from Marus (the living room area) to Buauks (the kitchens). The wardrobes were mainly used in An-Bangs(the master bedrooms) and Kuhnnun-Bangs(the room opposite the master bedrooms), but the style of those wardrobes were different each other.

• 설비공학논문집
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• 제17권5호
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• pp.496-504
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• 2005

Heat recovery ventilators (HRV) are developed in order to satisfy both energy conservation and the improvement of indoor air quality as an alternative for current natural ventilation systems and local mechanical ventilation systems in kitchens and bathrooms. However, the performance of HRV system and the consequent effect on heating and cooling energy saving have not been sufficiently validated quantitatively in case of the application of HRVs in real residences. In this study, field measurement and computer simulation were conducted in both summer and winter period to assess the performance and validate energy conservation effect of HRVs. Under the Korea weather condition, average total heat recovery efficiency was $27\%$ in summer and $46\%$ in winter. According to the field measurement, HRV system can save the energy by $10\%$ in summer and 15$\%$ in winter. Furthermore, according to the simulation assessment, HRV system can save the energy by $17\%$ in summer and $17\%$ in winter.

• 한국조리학회지
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• 제14권1호
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• pp.56-72
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• 2008

Molecular gastronomy is a science that deconstructs the classic haute cuisine and applies science knowledge and laboratory techniques to create textures and flavors in unusual ways. The term 'Molecular Gastronomy' was introduced in 1988 by French chemist 'Herve This' and Oxford physicist 'Nicholas Kurti'. It has since been adopted by both world culinary establishments and scientists, from 'El Bulli' to 'Harold McGee'. Since most world-top prestigious restaurants and chefs were enthralled by this revolunary culinary movement, molecular gastronomy and molecular cooking have drawn a growing interest of lots of Korean people in the food industry until now. However, Korean foodservice industry is unlikely to be ready to develop this advent-garde culinary movement because molecular gastronomy is still an insufficiently established concept of culinary science and philosophy in Korea. Besides, there are many clumsy abuses of putative and clinically unproven bio-chemical components in kitchens and restaurants in the name of culinary science or culinary arts. Such a careless approach and attitude towards an important exercise like a cooking is highly deplorable. Thus it is still too far early to expect the prospective path of molecular gastronomy in Korea without understanding the core principle of molecular gastronomy and having any cultural support.

• 한국주거학회논문집
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• 제18권2호
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• pp.1-9
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• 2007

This survey on the housing consumers in the Daegu region aims to understand their needs for differentiating design items, which are now regarded to be essential factors to take the lead in the apartment housing market. The survey questionnaires on the differentiating items in six categories, were filled by 135 apartment households in Deagu, and the answers on each item were analyzed according to their home size and age. For the general apartment plan, the strongest need was found in the energy saving design; and larger windows for a fine view are significantly favored by the older households. For the unit design, more households were interested in the design items related to the kitchen or subsidiary-kitchens. For the storage space design, enough space for ampler storage was desired the most. For the interior design, prevailing needs for the use of environment-friendly furnishing materials and the non-slippery flooring of bathroom were found. For facilities and up-to-date system design, most of households displayed their interests in noise-proof doors. For the environment design of the complex, the need for a walk passage was highest in general.

• 대한안전경영과학회지
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• 제19권2호
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• pp.81-93
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• 2017

This study aims to investigate laws and standards(including technical guidelines) related to safety criteria for 22 kitchen machines frequently used in commercial kitchens. The study was based on literature survey, interviews with charge persons in kitchen machines manufacturing companies, cafeteria providing group meals and relevant association, and web surfing. The results showed that there are two types of safety criteria such as legally forced ones by laws and optional ones by national industrial standards or technical guidelines. High pressure safety control act, safety control and business of liquefied petroleum gas act and city gas business act prescribed gas use apparatus safety criteria, rational energy utilization act did those of pressure vessel such large rotary caldron, industrial health and safety act did those of food processing machinery, and electrical appliances safety control act did those of electrical kitchen appliances. Compulsory or optional standards or guidelines related to safety criteria for kitchen machines were presented by 22 kitchen machines. Safety devices shown in the laws, standards and guidelines were also summarized by kitchen machines and their risk factors.

• 대한건축학회논문집:계획계
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• 제35권6호
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• pp.13-20
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• 2019

This study analyzes the residents' preference of apartment unit remodeling proposals for the 3-bay old apartments built in the 1st phase New Town. The remodeling unit plans were previously developed for a 3-bay large-sized unit plan (over 85m2) and a 3-bay medium-sized unit plan (60~85m2). Surveys and interview were conducted with the residnets of the two apartment complexes in Bundang. The contents of the questionnaire consisted of the preferred plan, the reason for the preference, the improvement factors, etc. A total of 88 questionnaires were received. It was found that two-thirds of respondents favored the general 3LDK format, where living rooms and kitchens were located in the middle of the front and rear bay. The one-third of the respondents favored a plan combining the living room and the kitchen in the front. It was also found that the limitation of the remodeling unit plan caused by the location of existing bearing walls should be carefully considered, and that many residents asked additional storage space.

• 청정기술
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• 제28권1호
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• pp.32-37
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• 2022

Food waste is produced from food factories, food services, and home kitchens. The generated mass reached 5.4 million tons/year in 2020. The basic management technology for such waste has been biological degradation under an anaerobic environment. However, the whole process is intrinsically slow and considerably affected by the inner physicochemical properties of the waste and other surrounding conditions, which makes optimization of the process difficult. The most promising options to counter this massive generation of waste are eco-friendly treatments or recycling. As a preliminary step for these options, attempts were made to evaluate the feasibility and usability of three simulative models based on reaction kinetics. Model (A) predicted relative changes over reaction time for reactant, intermediate, and product. Overall, an increased reaction rate produced less intermediate and more product, thereby leading to a shorter total reaction time. Particle diminishing model (B) predicted reduction of the total waste mass. The smaller particles diminished faster along with the dominant effect of microbial reaction. In Model (C), long-chain cellulose was predicted to transform into reducing sugar. At a standard condition, 48% of cellulose molecules having 10⁵ repeating units turned into reducing sugar after 100 h. Also it was found that the optimal enzyme concentration where the highest amount of remnant sugar was harvested was 1 mg L^-1.

• International journal of advanced smart convergence
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• 제11권2호
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• pp.211-218
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• 2022

Pandemic situations such as COVID-19 can occur supply chain crisis. Under the supply chain crisis, delivering farm products from the farm to the city is also very challenging. Therefore it is essential to prepare food sufficiency people who live in a city. We firmly insist on food self-production/consumption systems in each home. However, since it is impossible to grow high-quality crops without expertise knowledge. Therefore expert system is essential to grow high-quality crops in home. To address this problem, we propose a smart kitchen farm as a data-based monitoring system and platform with ICT convergence technology. Our proposed approach 1) collects data and makes judgments based on expert knowledge for home users, 2) increases product quality of the smart kitchen farms by predicting abnormal/normal crops, and 3) controls each personal home cultivation environment through data-based monitoring within the smart central server. We expect people can cultivate high-quality crops in thir kitchens through this system without expert knowledge about cultivation.

• 동아시아식생활학회지
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• 제16권2호
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• pp.215-225
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• 2006

This study was peformed to evaluate the served menu and investigate the management of food service in Korean Buddhist temples. Among the available temples in the nation, 34 temples were carefully selected considering practice type, location and the gender characteristics. A survey about meal preparation and management was conducted to the cooking staff in each the temple using questionnaire by interview between Jan 2004 and Aug 2004. The menus over A five consecutive days menu was were also collected for analysis to analyse. Civilian cooking staffs were preparing meals in 23(67.6%) of the temples and the proportion 18(52.9%) of the temples were planning their own the menus was 52.9%. Most kitchens in the temples were equipped with modernized kitchen appliances. The major food supply was the conventional market Even though the majority of the temples were using processed food, Korean fermented sauces as the most traditional temple food products were prepared by themselves. There were 114 menu patterns and the most frequently served meal pattern was ${\ulcorner}Rice+Soup+Kimchi+3{\sim}4\;side\;dishes{\lrcorner}$. Analyzing from the cultural characteristics point of view, the most frequently served dish type was 'Korean'(90%), while other types were 'modified Korean'(3.7%) and 'Western'(2.7%). The varieties of Various 438 different dishes provided were 438 provided and with Kimchies (19.8%), Seasoned vegetables(16.8%) and Rice(11.0%) being the highest were high in frequency when dishes were categorized into dish classes. Among the main dishes, the frequency of gruel(13.7%) was relatively high. These results suggest the need to conduct Based upon the results found, it was required to continue further research about preserving and inheriting the originality and uniqueness of the temple food.

• 한국주거학회논문집
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• 제27권6호
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• pp.65-75
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• 2016

Activities in the dwelling are inseparable from housing design. Spatial features often result from patterns of activities that take place within the dwelling. Activities are further elaborated to affect house plans, furniture, arrangement, and equipment. However, discrepancies still exist between housing design and behavior, where housing design often fails to accommodate activities and behavioral dimensions within the family and the dwelling. This paper addresses the relationship between dwelling activities and housing design by means of a qualitative study that aims to understand the needs of the Indonesian dwelling through activity analysis. To do so, the research adopts a methodology that involves collecting data from measurements of the house, house plan analysis, and photographs, in addition to in-depth semi-structured interviews with families. Taking Bandung as a case study, 9 houses and families were selected as respondents that share similar family life-cycles, number of family members, and building size. The findings from the study suggest that spacious and open plans are preferred by the family, while maintaining family privacy. Guest areas are used to host formal guests and to restrict visitor access in the house. Service areas such as kitchens and laundry areas are the core areas for household activities for cooking, laundry, and drying. To meet social activities such as community gathering, open plan design is necessary to allow flexibility of furniture reconfiguration to accommodate extra guests.