• Journal of Information Technology Applications and Management
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• 제22권2호
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• pp.1-17
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• 2015

In this research, we develop and suggest branch and bound algorithms for a two-machine permutation flowshop scheduling problem with the objective of minimizing makespan. In this scheduling problem, after each job is operated on the machine 1 (first machine), the job has to start its second operation on machine 2 (second machine) within its corresponding limited waiting time. In addition, each job has its corresponding ready time at the machine 1. For this scheduling problem, we develop various dominance properties and three lower bounding schemes, which are used for the suggested branch and bound algorithm. In the results of computational tests, the branch and bound algorithms with dominance properties and lower bounding schemes, which are suggested in this paper, can give optimal solution within shorter CPU times than the branch and bound algorithms without those. Therefore, we can say that the suggested dominance properties and lower bounding schemes are efficient.

• 한국식품조리과학회지
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• 제24권6호
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• pp.788-800
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• 2008

This study was executed in order to analyze the purchasing practices, preferences, and satisfaction of consumers purchasing ready-to-eat foods. The study was executed from the $20\;May{\sim}30\;June$ 2007 in the Daegu and Gyeongsangbuk-do area. Questionnaires were distributed among 480 people. Of these, 410 questionnaires were collected and applied to a statistical analysis. Statistical analyses were conducted using the SPSS package program (version 14.0 for windows). The results of the statistical analyses were as follows. 42.4% males and 57.6% females participated in this study. The biggest motivation behind the purchase of ready-to-eat foods was convenience, 51.0%. The most common venues where these foods were purchased were supermarkets or discount marts, 67.6%. The ratio of substituting ready-to-eat foods for meals was 70.5%. The consumption practices of ready-to-eat foods of the consumers according to purchase place illustrated significant differences in the average expense per person each time (p<0.01), co-consumer (p<0.001), and age (p<0.05). The purchase preference was high with kimbaps (73.4%), hamburgers (29.8%), sushis (29.0%), and sandwiches (27.9%). Unmarried individuals showed a significantly higher overall liking and satisfaction for ready-to-eat foods than married individuals (p<0.001). Individuals living without a family was significantly higher overall liking and satisfaction than individuals living with a family (p<0.05). Individuals who spent an average of 10,000 won per time showed a significantly higher overall liking and satisfaction than those who spent below 10,000 won per time (p<0.05). In the presence of a friend as a co-consumer of ready-to-eat foods, satisfaction was significantly high (p<0.01). Consumers who purchased ready-to-eat foods at meal times, showed a significantly higher overall liking, compared to those who purchased such food products in between meal times (p<0.01). The preference and satisfaction degree of the consumer must be reflected by product development, quality improvement and marketing plan establishment.

• 대한영양사협회학술지
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• 제25권4호
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• pp.269-280
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• 2019

The purpose of this study was to investigate the relationship between HMR use and eating habits in young Korean adults. This cross-sectional study was conducted on 575 adults (232 men, 343 women) in their 20s and 30s in Korea. Their use of HMRs (classified as ready-to-eat, ready-to-cook, and fresh convenience foods) and eating habits were surveyed. The main reasons for HMR use by men and women were convenience (54.7%, 64.4%) and promptness (24.2%, 24.2%), respectively. The most frequent place for HMR purchase was a convenience store (74.1% and 65.0%, respectively). Regarding the frequency of HMR use, 1~2 times a week was the highest for ready-to-eat (40.9%) and ready-to-cook (30.1%), while no eating was the highest for fresh convenience foods (41.0%). HMR preference was the highest (3.8 out of 5 on a 5-point scale) for ready-to-eat, followed by ready-to-cook (3.3 points) and fresh convenience foods (3.3 points). The use frequency and preference of total HMRs, ready-to-eat foods, and ready-to-eat foods were positively correlated with unfavorable eating habits, including unbalanced eating, overeating, salty eating, spicy eating, skipping, and irregular meals. However, fresh convenience foods showed negative correlations with unbalanced eating, overeating, and salty eating. The use frequency and preference of total HMRs, ready-to-eat foods, and ready-to-cook foods were positively correlated with undesirable eating habits. However, fresh convenience food showed a negative correlation with eating habits such as unbalanced, overeating, and salty eating. These results should be considered for favorable food production and consumer guidance to promote healthy food choices.

• 한국의류학회지
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• 제26권1호
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• pp.62-73
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• 2002

The purpose of this study was to develop men's formal jacket pattern for the Korean males of age 25 to 34 age with an average physique. Through the survey on seven industries of the ready-made men's wear, we investigated size systems and jacket patters presently practiced. From the fitting test of four patterns (three for ready-made jacket patterns, one for educational pattern) the moat favorable and comfortable pattern was selected. New experimented jacket pattern was based on it. The findings were as followed. 1) Survey of the domestic ready-made garment industries showed that each company classified its own manufactured goods according to its own size systems. 2) Anthropometric measurments of forty males for the subjects of lilting test were agreed to the survey of National Anthropometric of Korean(1997). These were also compatible to the standard size (100-88-175) of investigated industries. 3) Experimental jacket pattern was completed through the three times rectification and it gained higher ratings.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 1997년도 가을 학술발표회 논문집
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• pp.229-234
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• 1997

The objective of this study is to develop the non crack ready mixed concrete and the high quality concrete under various addition ratios of expansive additives. According to the experiment results, when expansive additive are mixed in concrete mixture by about 6% per cement contents, in W/B of 45~55%, it is found that the strength increase and the shrinkage compensation can be achieved by about 2~3 times. And it is considered to produce high quality concrete and non crack ready mixed concrete.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2004년도 학술대회지
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• pp.21-26
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• 2004

This study deals with the Hydrated Ability of the Ready-Mixed Concrete's Sludge which is the recycling technology of that sludge. The experiment gathers sludge from Ready-mixed factory. shatters these into pieces in dry condition and understands the differences between current using Portland cement. And then. this examines the possibility of the recycle as a bonding agent through the Compressive Strength and considers the recovery of the hydration. This experiment concludes the same Chemical Composition with the normal Portland cement. while. under the appropriate procedure in hydration recovery. this sludge can be used as the bonding agent in cement. The chemical composition of solid Remicon sludge shows that it has 1.8 times $SiO_2$ than the normal Portland cement. meaning lots of aggregate in Remicon sludge. Also. the specific gravity of Remicon sluge increases with the rise of Baking Temperature and has no difference between 2.77 and 2.94. The mortar flow used for combining the baking material of Remicon sludge does was not changed and is the highest between $750^{\circ}C{\cdot}120min\;and\;800^{\circ}C{\cdot}180min$. Additionally. the Compressive Strength increases with the age, certifying the same Hydrated Ability like cement and the best condition for hydration is $750^{\circ}C{\cdot}120min.$

• 한국구조물진단유지관리공학회 논문집
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• 제3권1호
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• pp.163-169
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• 1999

The object of this study is to compare properties of massive fly-ash concrete with plain concrete. Two concrete mixtures comprising two batch each $1.0m^3$ in volume, were made from ready mixed concrete batch plant. The water-to-cementitious materials ratio was kept constant at 51.4%. Therefore, massive concrete specimen($W800{\times}D800{\times}H800mm$) was cast from ready mixed concrete to analyze history of temperature and core strength properties. Bleeding, time of slump loss and time of setting of the fresh concrete were measured. In order to estimate the properties of massive fly-ash concrete in hardened concrete, non-destructive tests such as rebound hardness, ultrasonic pulse velocity and maturity were performed and analyzed.

• 한국축산식품학회지
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• 제18권1호
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• pp.27-34
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• 1998

This study was carried out to evaluate of the microbial and sensory quality of ready-made hamburger and sandwich. Initial total plate count of hamburger for establishment A and B were 1.2$\times$102 cfu / g and 3.4$\times$102 cfu / g, respectively, and for establishment C was 7.9$\times$104 cfu / g. After 48 hour storage at 1$0^{\circ}C$, total plate count of hamburger for establishment A and B increased to 1.2$\times$104 cfu / g and 6.8$\times$103, respectively, and for establishment C increased to 1.2$\times$107 cfu / g. Initial total plate count of sandwich for establishment A and B were 3.2$\times$102 cfu / g 7.9$\times$102 cfu / g, respectively, and for establishment C was 1.1$\times$105 cfu / g. After 48 hour storage at 1$0^{\circ}C$, total plate count of hamburger for establishment A and B increased to 8.1$\times$103 cfu / g and 2.3$\times$104, respectively, and for establishment C increased to 4.4$\times$108 cfu / g. No E. coli, Salmonella, Vibrio, and Staphylococcus aureus were detected under simulated storage conditions. There was no significant changes in pH, acid value, and volatile nitrogen number under simulated conditions. In sensory evaluation of hamburger and sandwich, sensory score was lowered by increase of total plate count.

• 한국식품위생안전성학회지
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• 제29권3호
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• pp.207-210
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• 2014

본 연구에서는 인터넷에서 판매되는 배달이유식의 위생안전성을 평가하고, B. cereus의 독소유전자 분포를 파악하여 즉석조리식품으로 구분되는 이유식의 B. cereus 기준설정을 위한 기초자료를 제공하고자 하였다. 기타 영 유아식 27건, 즉석조리식품 79건 등 총 106건에 대한 실험결과는 다음과 같다. 1. 이유식 106건의 세균수 검사결과 기타 영 유아식에서는 12건(44%)에서 최대 $2.5{\times}10^3CFU/g$, 즉석조리식품에서는 46건(58%)에서 최대 $1.1{\times}10^6CFU/g$으로 대체적으로 즉석조리식품에서 세균수가 많이 검출되었다. 2. 106건의 검체 중 총 9건에서 B. cereus가 $10{\sim}3.6{\times}10^3CFU/g$ 범위로 검출되었으며 모두 즉석조리식품이었다. 3. B. cereus의 독소유전자 중 cytK는 6주(66.6%), nheA 및 entFM은 8주(88.9%), bceT는 7주(77.8%), hblC는 3주(33.3%)에서 검출되었으며 구토독소인 cer은 2주(22.2%)에서만 증폭밴드가 나타났다. 4. 분리된 균주는 B. cereus와 B. thuringiensis를 구분하기 위한 시험법에서 모두 B. cereus로 나타났다.

• 대한영양사협회학술지
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• 제10권4호
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• pp.381-389
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• 2004

The purpose of this study was to investigate effectiveness of sanitization on raw vegetables not heated in foodservice operations. Microbiological examinations of food materials and cooked food with leek Gukgalli were performed in 2 HACCP-implemented foodservices (A and B) appointed by Food and Drug Administrations, and in 2 other foodservices (C and D) not implemented HACCP. 'Washing and sanitizing raw vegetables' were monitored as CCP at A and B foodservices but only washing has been done in pre-preparation at C and D foodservices. Aerobic plate counts of received leek in A and B foodservices were above $10^7$ CFU/g indicating very poor microbiological quality. After sanitization treatment (soaking for 5 minutes in chlorine water: chlorine density 50〜100 ppm), its aerobic plate counts decreased to 7.06×$10^5$ CFU/g (A foodservice) and 4.31×$10^5$ CFU/g (B foodservice), coliform and faecal coliform were not detected. With this result, the effect of microbial reduction by sanitizer was conformed. But, the conditions of leek were still not acceptable by microbiological standards for ready-to-eat foods. After three more times of rinse has been done, the microbial conditions of leek became acceptable. In C and D foodservices, aerobic plate counts of leek showed decreasing trends by 2〜4 times of washings but microbiological quality of leek after pre-preparation were unacceptable by microbiological standards for ready-to-eat foods (C foodservice: 3.58×$10^5$ CFU/g, D foodservice: 1.29×$10^9$ CFU/g). For the prevention of foodborne illness, sanitizing raw vegetables should be performed during pre-preparation of non-heated foods.