• Journal of the Korean Dietetic Association
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• v.19 no.3
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• pp.236-252
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• 2013

The purpose of this study was to assess the microbiological quality of home-delivered meals during production and delivery for children from low-income families. Production flows from a facility in Seoul that provides home-delivered meals were analyzed and the time-temperature of the food was measured. Microbiological assessment was performed for the production environment, personal hygiene, and food samples at each production and delivery step based on the process approach. It took 2 hours or longer from completion of production to meal delivery. An aerobic colony count (ACC) and coliform were not detected at knives, cutting boards, and dish towels. However, ACC (at pre-preparation, preparation, and packing areas) and coliform (at the preparation area) were detected on the hands and gloves of employees. Air-borne bacterial counts varied according to day and preparation area (ND~6 CFU/plate/15 min). Food temperatures, on the completion of production and meal delivery, fell into temperature danger zones. ACC and coliform counts of raw ingredients did not decrease after pre-preparation (washing and sanitizing) for menus involving food preparation with no cook step. ACC decreased after cooking step for menus of food preparation with cook step, but the ACC of the stir-fried and seasoned dried filefish fillet on the completion of cooking was too numerous to count due to improper heating. The ACC of seasoned young Chinese cabbages (a menu with complex food preparation) increased during delivery (from 2.5 log CFU/ml to 5.0 log CFU/ml). This qualitative assessment of foodborne pathogens revealed that B. cereus was detected in vegetable and meat product menus. These results suggest time-temperature control is necessary during production and delivery and management guidelines during production of home-delivered meals are provided for safe production.

• The Optical Journal
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• s.158
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• pp.48-51
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• 2015

2013년 12월 2일에 아마존의 제프 베조스가 드론을 통하여 30분 배송을 실현하겠다고 배송 테스트를 했다. 고객이 주문한 물건을 플라스틱 보호 박스에 잘 담아 드론에 싣고 고객의 마당에 떨구고 돌아오는 모습을 담았다. 미국의 모든 언론은 드론에 대하여 대서특필하였고, 30분 배송의 실현 가능성에 대한 논쟁을 벌였다. 그 해 연말, 아마존은 쇼핑특수를 누렸다. 돈 안들이고 광고를 독특하게 한 셈이다. 나는 개인적으로 아마존의 드론 배달을 '쇼'라고 생각했다. 고객들의 주거 형태, 드론 비행의 법적인 문제, 드론으로 발생되는 사고, 사람들의 인식 등등 문제가 산적해 있기 때문이다. 그런데 2015년 초부터 알리바바는 1시간 내 차(Tea) 배달 서비스를 상하이와 광저우에서 테스트 중이라고 한다. 또한, DHL이 바다를 건너 섬으로 의약품을 수송하는 시연을 했다. CES 2015에서는 드론 전용관을 만들어 많은 사람들과 언론의 주목을 받았다. 마치 꿈과 같던 것이 실현되는 느낌이었다. 드론을 띄울 수 있는 권리 외에도 드론을 떨어뜨릴 권리도 논의되고 있다. 일본 총리관저에 드론이 떨어지기도 했다. 미국에서는 소형 드론에 폭발물을 탑재하여 타격하는 영상을 보이기도 했다. 개인적인 프라이버시가 존중되어야 할 가정집 위로 카메라가 달린 드론이 날아다니기도 하며, 재소자들의 수감시설에 마약과 담배를 실어 나르다 적발되기도 하였다. 부작용도 만만치 않다는 이야기이다. 나는 학생들에게 100만 원이 넘는 드론을 구매하여 주었더니, 동력인 배터리가 20분밖에 안 된다고 투덜거린다. 영상에 그리고 비행에 소리가 너무 난다고 또 투덜거린다. 바람에 밀려 조정이 어렵다고 또한 투덜투덜하더니만, 결국은 비행 중 조절이 안 되고 떨어져서 결국 박살이 났다. 내구성이 약하다는 이야기는 곧 전반적으로 아직 한계가 있으며 개선할 점이 많다는 의미이다. 위와 같은 부정적인 요인에도 불구하고 드론은 새로운 서비스의 융합으로 신시장이 기대되는 만큼 많은 국가와 기업들이 주목하고 있다. 미국가전협회(CEA)는 2015년 세계 드론 시장이 2014년보다 무려 55% 성장한 1억 3,000만 달러의 규모로 성장하고 5년 뒤에는 10억 달러까지 증가할 것으로 전망하면서 드론 산업의 가능성을 높게 평가하기도 했다.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.22 no.49
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• pp.183-189
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• 1999

재고관리 분야는 대부분 생산 제품에 대한 시장변화, 배달지연 등으로 인한 불확실성을 어느 정도 보편화 또는 요인을 제거하여 수리적 모형을 만들어 여러 가지 제약조건들을 변화 있게 가정하여 각 제품별로 최적 재고 관리 시스템을 만들어 왔다. 그러니 이러한 수학적 모형으로부터 나온 해결책을 실제로 적용될 때 자본 능력 한계, 저장 면적 한계 등을 고려하지 않는 것이기 때문에 실현 불가능할 수 있다. 따라서 이러한 문제점을 해결하고자 수요예측, 저장면적의 한계, 자본 한계 등 이러한 제약조건들을 동시에 최대한으로 만족시킬 수 있는 목적계획법(Goal Programming)을 이용하여 각 제품별 안전 재고를 산출하여 실질적으로 적용할 수 있는 재고 시스템을 구성하여, 여러 가지 제약조건 등을 동시에 만족시킬 수 있는 최적 안전재고를 산출하여 최적 재고 관리 시스템을 구축, 현실성을 높이고자 한다.

• Proceedings of the Korea Information Processing Society Conference
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• 2022.11a
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• pp.869-871
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• 2022

현재 사회적 문제로 잘못된 자원 재활용 방법 및 경비 노동자 근로 환경 개선 필요성이 지속해서 대두되고 있으며, 최근 발생한 코로나바이러스로 인하여 배달 음식의 수요가 증가하여 각 가정에서 배출되는 쓰레기의 양이 매우 증가하였다. 이러한 사회적 문제를 효율적으로 대처하기 위하여 본 논문에서는 분리수거가 가능한 사물을 인식하여 AI 모듈로 객체 정보를 전송하고 전송된 정보에 따라 적절한 분리수거를 수행하는 스마트 분리수거 자동화 시스템을 개발하였다. 본 연구에서는 잘못된 객체 정보 전송을 최소화하고, 객체 인식률의 정확도를 높이기 위하여 많은 종류의 Custom dataset을 Yolo_Mark, Scaling Annoter Tool을 이용하여 직접 라벨링 하였으며 K-means Clustering 알고리즘을 적용하여 더욱 정확한 분리수거 자동화 시스템을 구현하였다. 본 연구를 바탕으로 불필요한 자원과 인력 낭비를 줄일 수 있으며, 인간이 아닌 시스템에 의해 통제되므로 더욱 정확한 분리수거가 가능하다.

• Korean Journal of Community Nutrition
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• v.15 no.3
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• pp.379-392
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• 2010

The purposes of this study were to investigate recipients' handling and consumption of home-delivered meals at home and to assess their perceptions on home-delivered meal services for older adults. A total of 312 elderly people who received home-delivered foodservice were surveyed using an individual interview technique. A statistical data analysis was completed using SPSS (ver. 14.0). It was found that 90.2% (n = 166) of the lunch box recipients received services for six days per week, and 76.6% (n = 95) of the side-dish recipients got services once per week. More than half of the clients reported that they cooked meals by themselves on days when meals were not delivered. The two hundred thirty-two (75.3%) ate their meals as soon as they were delivered. It was found that 66.8% of the lunch box recipients and 7.3% of the side-dish recipients left delivered meals on the counter (at room temperatures) before eating. Only 11.4% of the lunch box recipients and 48.4% of the side-dish recipients kept delivered meals in the refrigerator before eating. Less than half of the lunch box recipients consumed all foods they were served at once. The reasons the recipients did not eat their all meals delivered at once were "saving for next meals" and "big portion size" Of those clients who left delivered meals, 19% of the lunch box recipients and 9.7% of the side-dish recipients ate leftovers without reheating. An average score of quality of delivered meal services was 3.5 out of 5 points. The results suggest that the clients of the home-delivered meal service should be provided information on proper handling and consumption practices with delivered meals at home. The findings of the study will be used to develop nutrition and food safety management guidelines for senior foodservice.

• Journal of Korean Home Economics Education Association
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• v.33 no.1
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• pp.151-167
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• 2021

This study reports on the development of a dietary education program for Korean young adults in single-person households. The 7th National Health and Nutrition Survey (2016-2018) was used to compare and analyze the dietary behavior of single-person households and multi-person households, and an online survey was conducted on 350 young adults (age 19-39 years) living in Seoul. According to the analysis, single-person households had higher rates of breakfast and eating out than multi-person households, and significantly lower average intake of energy and nutrients (p<0.05). In particular, in the case of single-person households, the lower the frequency of cooking at home, the higher the rate of breakfast and the higher the frequency of eating out and delivery food (p<0.05). Based on the survey, a dietary education program for young adults single-person households was developed by applying the DESIGN six-step procedure and social cognitive theory as a conceptual model. The first session consisted of the health and economic benefits of home-cooked meals, the second session of the importance of the breakfast and the effect of exercise in life, the third session of the importance of balanced nutrition and the principles of a healthy diet, the fourth session of food safety and storage, and the fifth session of social dining. Each session was composed of a combination of theoretical lectures to motivate 'more making and eating healthy home-cooked meals' and cooking practice for improving behavioral performance.

• The Optical Journal
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• s.158
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• pp.58-60
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• 2015

드론이 인기다. 드론이 뜨고 있다. 드론은 왜 인기인가? 왜 드론이 인기인지를 인식해보아야 한다. 결론부터 이야기하면 드론이 인기인 이유는 드론이 MMM이기 때문이다. MMM은 필자가 2년 전 쯤에 만든 신조어로 Multipurpose Mobile Machine의 약자다. 다목적 이동 기계라는 말이다. 우리말로 줄이면 다이기(多移機)쯤 된다. 드론은 다목적 이동 기계, 즉 다이기이다. 인터넷이 군용으로 사용되다가 민간이 사용하게 된 것처럼 드론 역시 정찰, 감시, 폭격 등의 군사용으로 출발했지만, 민간이 사용하는 드론의 용도는 무척 다양하다. 사진 촬영, 영화 제작, 드라마 촬영, 음식 배달, 씨앗의 파종과 농약의 살포, 현장 탐사, 경계 근무 등 정말 다용도에 사용되고 있다. 중요한 것은 드론 각각이 다목적으로 사용될 수 있다는 것이다. 이는 드론이 단지 물리적 기계인 것이 아니라 스마트 기계로, 스마트폰과 같은 SW중심 기기와 드론에 내장된 OS와 SW에 의한 제어를 통해 비로소 실현된다. 즉, 드론은 MMM이기도 하지만, 정확히 SMM(Smart Mobile Machine)이기 때문에 그 잠재성이 인정받고 있는 것이다. 지금까지 스마트 폰, 스마트 워치, 스마트 TV 등은 모두 스마트 기기이기는 하지만 스마트 이동 기기는 아니다. 한편, 로봇 청소기 등 기존의 가정용 로봇이나 산업용 로봇은 대부분 단일목적 이동기기이거나 다목적 고정 기계이므로, 로봇이라 부르기가 민망한 기계들이었다. 필자는 드론이 이렇듯 새로운 스마트 기기 산업과 기존의 로봇 산업이 갈 길 또는 가고 있는 길을 보여주고 있다는 점에서 관심을 갖는다. 스마트 기기 산업의 관점에서는 이제 비로소 고정형(스마트TV), 부착형(스마트 워치), 휴대형(스마트 폰) 스마트 기기 산업에서 다목적 스마트 이동 기계라는 새로운 블루 오션 창출 산업이기에 의미가 있다.

• Journal of Nutrition and Health
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• v.31 no.9
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• pp.1498-1507
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• 1998

The purposes of this study were to : a) examine the current foodservice management practices of twenty-one seniors centers in charge of hoke-delivered meal programs, b) evaluate the attitudes of one hundred and ten recipients of meal service program, and c) provide feedback for the efficient and effective foodservice management for the elderly. Statistical data analysis was completed using the SAS package program for descriptive analysis, T-test, and ANOVA. The results of quantitative analysis indicated that the costs of meals, containers and special foods were mostly dependent on the support from local government(Seoul city). The centers where the volunteers were over seventy five p ercent of the workers were frtty-eight percent and sixty-seven percent of the subjects in food preparation and food delivery to the homebound clients, respectively. Meal preparation and food purchasing were mainly practiced by social welfare worker. Standardized recipes were not developed and meal preparation was controlled under the cook' and volunteers' experiences. The survey results of recipients who participated the home-delivered meals program showed that the mean of meal satisfaction score was rated over three point five in the five-point scale. There were significant differences between dependent variables(volunteer's kindness, plate waste, menu variety) and independent variables(sex, receiving periods and family type of the subjects). (Korean J Nutrition 31(9) : 1498-1507, 1998)

• Journal of Nutrition and Health
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• v.34 no.6
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• pp.701-714
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• 2001

The purpose of this study was to apply a PERT-type system, a combination of the project evaluation and review technique(PERT) and critical path method(CPM) on the employees' work time management of flood preparation, assembly, transportation and cleaning in home-delivered meals program for elderly The resources allotment heuristic program was developed by considering the number of employees and cooking utilities, being limited resources of home- delivered meals program. This program could assign the employees to perform the works included in flood preparation, assembly, transportation ind cleaning. Critical path and activities ware identified by PERT-type system on the basic of work time investigation in five senior centers. Work sheets were invented to perform the work by the shortest path with flexible employees'maximum flow As a result of the work time investigation, the most prevalent activities were ones of preparation in center C and E. Besides, the preparation(over fifty percent) was the most proportion among flood preparation, assembly, transportation and cleaning in center C and E. Critical path and activities of 'C'center were cucumber in sauce preparation path and assembly, wrapping in assembly path and case delivery in transportation path. Critical path and activities of 'E'center were Pan-fried Potato Preparation Path and assembly, case covering, wrapping in assembly Path. The work sheet invented by the heuristic program and PERT-type system reduced the work completion time and man hours in both centers.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.374-389
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• 2003

The Purpose of this study was to propose the most effective packaging method and storage conditions to apply to home-delivered meals for the elderly Changes in the physical and sensory qualities of pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok, in wrap packaging, top sealing and vacuum packaging were evaluated during storage at 25, 4 and -18$^{\circ}C$, for 5 days. The speed of falling-off in the foods qualities, under chilled and frozen storage conditions did not differ much as the 5 day storage period was too short for a proper assessment. The sensory characteristics of taste and texture were better evaluated in the chilled than in the frozen storage. The most effective packaging method at all the storage temperatures was the vacuum packaging, which assured the safety of the foods by the removal of oxygen. The lightness, springiness and hardness were significantly influenced by the storage temperature, period and packaging method, while the sensory characters were affected by storage temperature and the period. In conclusion, the quality of the vacuum packed pan fried oak mushroom and meat and soy sauce glazed hair tail, in frozen storage, were still fresh after the five days of the experiment. The shelf-life of those foods with wrap packaging, in chilled storage, were suggested to be three days. The quality of the roasted dodok, with vacuum packaging in chilled storage, was preserved for five days.