PURPOSES : There are significant differences in traffic accident rates depending on various road conditions and environments. However, the current traffic accident rates on national highways are classified relatively simply, and it is also difficult to accurately calculate the crash modification factor. Therefore, this study aimed to improve the traffic accident rates on national highways by presenting an algorithm for categorizing the traffic accident rates of national highway into four types (older and modern roads, and urban and rural roads). METHODS : The problems in the current rate of traffic accidents were derived, Traffic accident analysis system(TAAS) was used for the traffic accident data, and the road traffic volume statistical yearbook was used for the traffic volume data. After dividing the national highways into older and modern roads and urban and rural roads, the rates of traffic accidents were calculated and compared with the current accident rates. RESULTS : The accident rate of modern roads was found to be lower than that of older roads, and was lower in rural areas than in urban areas. From comparing the results of this study with Korea development institute(KDI) guidelines, older roads and urban roads exceeded the value in the KDI guideline, whereas the rates of modern roads and rural roads were lower than the KDI value. CONCLUSIONS : The accident rate accuracy was improved by subdividing the accident rates into four types. Therefore, it is expected that the accuracy and reliability of economic analysis on road projects will be improved.

PURPOSES : This study aims to create a pleasant environment by exploring ITS technology-based reduction measures to manage vehicles on the road, which are the main cause of traffic noise, while identifying the effects of traffic noise and various noise reduction measures. METHODS : A review of the literature identified the matters discussed mainly by reviewing the pre-examination and related statutes of traffic noise management measures at home and abroad. Furthermore, in the field investigation section, the variables affecting traffic noise (traffic volume, large vehicle mix rate, and driving speed) were investigated and the noise impact was analyzed using the three-dimensional (3D) noise prediction model (SounpdPLAN). RESULTS: The noise impact levels of the 3D noise prediction model were identified from various angles, such as horizontal and vertical, and traffic noise management measures for pre-real-time management and related DB utilization measures were proposed. CONCLUSIONS: Unlike the existing traffic noise management measures, which focus on follow-up management measures, it is believed that further research is needed to develop standards and related guidelines that meet regional characteristics by taking into account the characteristics of traffic noise and creating concrete and drawing action plans that can be used in future policies using ITS technology.

The rheological properties and surface tensions of polymer solutions and polymer-surfactant mixed solutions were investigated. The polymers used in this study were a homopolymer of acrylic acid crosslinked with an allyl ether of pentaerythritol, an allyl ether of sucrose, or an allyl ether of propylene (CARBOMER), acylate/C10-30 alkyl acylate crosspolymer (AAAC), and ammonium acryloydimethyltaurate/VP copolymer (ADTV). A solubilizing agent PEG-40 hydrogenated castor oil (HCO-40) and an emulsifying agent polyoxyethylene (20) sorbitan monostearate (POLYSORBATE 60) made the micelles intervening between AAAC polymers, resulting in the increase of viscosity. However, HCO-40 made this behavior over the wider range of surfactant concentration than POLYSORBATE 60. From the view point of surface tensions in the same range of surfactant concentration, AAAC/HCO-40 solution showed the area of increasing surface tension with surfactant concentration in contrast to the AAAC/POLYSORBATE 60 solution showing no increasing area.

국내 도시락 공장을 조사 분석하여 대량생산에 적합토록 그 문제점을 보완 개선했다. 특히 식품위생법과 건축법상의 공장허가 사항을 고려해서 3가지 면적별로 모델 도시락 공장을 설계하였다. 작업장은 하나의 개방공간에 배치된 기기류를 오염지역, 준청결지역, 청결지역으로 나누어 작업중의 2차오염 문제를 배제시켰고, 기기류는 밥급속냉각기, 냉장고 겸 냉각기를 설치하여 위생안전성을 부여했으며, 청결실에 멸균(집진)기를 설치하여 완제품의 초기 미생물 농도를 줄이고 2차오염 요인을 제거함으로써 위생적인 도시락 생산유통이 가능한 도시락 생산공장을 설계하였다.

서울시와 경인지역을 중심으로 도시락 생산업체 16개사를 선정하여 방문 조사한 기기류 보유 현황은 다음과 같다. 1. 조리기기는 주로 레인지, 튀김기, 국솥, 밥솥을 사용하고 있었다. 2. 전처리기기는 푸드 캇타, 푸드 슬라이서와 야채 탈피기, 야채 캇타를 주로 이용하고 있었다. 3. 냉동 냉장고는 16개사에서 모두 보유하고 있었으나 냉장고의 용량을 늘려야 할 것으로 판단되었다. 4. 살균기로 자외선 살균기를 주로 사용하고 있었으나 살균시의 능력이 부족하고 살균기의 용량이 처리량에 비해 적었다. 5. 싱크 작업대는 16개사에서 모두 보유하고 있었으나, 싱크 작업대를 품목별로 구분하여 사용할 필요가 있었다. 6. 식품을 보온하거나 가온하는 기기류는 보유율이 대체로 낮았다. 7. 스팀발생용 에너지는 가스를 많이 사용하고 있었다. 8. 운반기는 평운반기, 키친 웨건을 주로 이용하고 있었다. 9. 포장기는 ???N 포장기가 주종을 이루고 있었으며 자동포장기, 집진기, 에어커텐 등의 기기류는 보완되어야 한다고 판단되었다.

한식을 편의식화하기 위해서 10개 품목의 양목표(量目表) 및 가공 순서를 정했다. 62.8m2와 32.4m2의 상업용 식당과 모델 식당에서, 주방기기류의 배치에 따른 작업원의 작업동선, 소요 에너지를 측정한 결과는 다음과 같다. 1. 62.8m2식당의 경우 C-스토아에서 작업원의 동선, 소요시간 및 소요 에너지는 각각 1,922m, 2,986분 및 4,704kcal였고 T-스토아는 각기 2,134m, 3,173분 및 5,001.7kcal였으며 모델 식당에서는 1,704m, 2,808분 및 4,414.5kcal로 기존 주방들에 비해서 289.5kcal(6.6%)와 587.2kcal(13.3%)의 에너지가 절약되었다. 2. 32.4m2식당의 경우 S-스토아에서 작업동선, 소요시간 및 소요 에너지는 각각 1,277m, 2,926분 및 4,588kcal였고 H-음식점에서는 1,425m, 3,108분 및 4,873.8kcal였으며 모델 주방에서는 1,167m, 2,798분 및 4,381.4kcal로 기존 주방에 비해서 206.6kcal(4.7%) 및 492.4kcal(11.2%)가 절약되었다. 3. 4개 품목은 직접 생산하고 6개 품목은 편의식화할 경우 S-스토아에서 작업동선, 소요시간 및 소요 에너지는 각기 554.7m, 972분 및 1,586kcal였고 H-음식점에서는 각각 684.7m, 991분 및 1,579.2kcal였으며 모델 주방에서는 각기 523.1m, 938분 및 1,479.5kcal로 기존 주방들에 비해서 106.5kcal(7.2%)와 99.7kcal(6.7%)의 에너지 절약 효과가 있었다. 4. 동선 절약형 시스템 주방의 경우 모델 주방에 비해서 동선은 42%, 소요 에너지는 20.4%가 절약 되었다.

필리핀산 바나나를 온도(18, 21, )별로 5일간 후숙하고 13와 및 상온(13-2)에서 16일간 저장하며 품질 변화를 조사하였다. 후숙 직후 바나나의 색도와 당도는 18와 21 후숙이 4.2-5.2와 18.7-18.8이었고 후숙이 각각 5.5와 20.1를 나타냈다. 저장온도 및 후숙 방법에 따른 중량의 변화는 큰 차이 없이 저장 10일경에 약 1%로 증가하였으며, 당도는 20 내외에서 거의 변화가 없거나 약간 증가 후 감소하였으며, 색도

The textural characteristics of nonxaxy rice flour gels and rice cake(Injolmi) with different water contents and additives were evaluated after freezing and microwave heating. As moisture content of rice flour gels increased from 45% to 55%, its hardness and gumminess decreased, but adhesive and cohesiveness had no significant difference. Microwave heating did not markedly affect the texture but frozen storage was very effective to prevent the hardening of products. Hardness of reheated rice gels increased more rapidly in non-packaged sample than in PE wrap film and affected by storage time of 24hrs at 20. As sugar content of rice flour gels increased from 0% to 10%, its hardness, adhesiveness, and gumminess decreased, while cohesiveness did not change.

Bulkogi(roast beef) seasoning stored without cap at 5 and 23 and within capped boule at 5, 23, 38, 48 and heat cycling(38-1 week and 5-1 week) and investigated sensory quality, pH, VBN, amino-N, surface color, and viable cell counts during 6 month storage. Nonpackaged Bulkogi seasoning was deteriorated by molds after 2 weeks at 23 but did not showed any significant quality changes at 5 for 1 month. Sensory scores of packaged sample rapidly declined with the temperature increase but chemical criteria was not significantly changed depending on temperature and storage time. Correlations between sensory scores and chemical parameters was not found, but sensory scores on color was correlated with lightness(L. value) of surface color(r=0.899). Heat cycle storage resulted in similar changes in quality to 38 storage. Ql0 values calculated by sensory evaluation results as a quality index was 6, and the shelf-life of packaged Bulkogi seasoning was predicted 88 months at 23.

Salted Chinese cabbage were dipped in solutions of CaCl2 (0.1%, 0.5%, 1.0%), Ca-lactate (0.5%) alone, or with chlorine (NaOCl 200ppm) and stored at 3 or 23 to determine the effects of calcium (Ca) on storage quality. pH change and microbial growth of salted cabbage were reduced in CaCl2 of 0.1% and 1.0% more than in the water-dipped control but better than in NaOCl treatment at two temperatures. Storage quality of salted cabvage was not affected by Ca contents or Ca with Cl treatment.