• 유통과학연구
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• 제22권9호
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• pp.85-95
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• 2024

Purpose: Online food delivery platforms face challenges to operational efficiency due to increasing demand, a shortage of drivers, and the constraint of a one-order-at-a-time delivery policy. It is imperative to find solutions to address the inefficiencies in the food delivery industry. Bundling multiple orders can help resolve these issues, but it requires complex computations due to the exponential increase in possible order combinations. Research design, data and methodology: This study proposes three bundle delivery systems-static, dynamic, and hybrid-utilizing a machine learning-based classification model to reduce the number of order combinations for efficient bundle computation. The proposed systems are analyzed through simulations using market data from South Korea's online food delivery platforms. Results: Our findings indicate that implementing bundle systems extends service coverage to more customers, increases average driver earnings, and maintains lead times comparable to standalone deliveries. Additionally, the platform experiences higher service completion rates and increased profitability. Conclusions: This suggests that bundle systems are cost-effective and beneficial for all stakeholders in online food delivery platforms, effectively addressing the inefficiencies in the industry.

• 한국유가공학회:학술대회논문집
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• 한국유가공기술과학회 2004년도 제59회 추계유가공심포지움 - 유가공 산업의 신기술 동향 및 발전 방향
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• pp.17-29
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• 2004

Nanofood can be simply defined as natural polymer particles containing functional food materials in nanoscale that are synthesized by polymerization or emulisification process. They have very uniform diameters in the range of 1 to 100 nm and extensive surface areas due to the small particle size in spite of their non-porosity. Although the technique to produce nanofood has not Bong developing history, many works have been achieved in various fields. Nanofood has a lot of special advantages, such as functionality, diversity, applicability, etc. In case of the domestic food industries, however, the accumulation of related technique is insufficient against developed countries except used food materials. Also, it is difficult to acquire technical know-how from the developed countries that possess those technologies. We have been studied on preparing functional nanofood and developing new production processes since 1999. Last 5 years we have laid the foundation on the preparation of nanofood and now are focusing on developing new processes of nanofood and expending the field of its applications.

• Journal of Dairy Science and Biotechnology
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• 제23권1호
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• pp.19-26
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• 2005

Nanofood can be simply defined as natural polymer particles containing functional food materials in nanoscale that are synthesized by polymerization or emulsification process. They have very uniform diameters in the range of 1 to 100nm and extensive surface areas due to the small particle size in spite of their non-porosity. Although the technique to produce nanofood has not long developing history, many works have been achieved in various fields. Nanofood has a lot of special advantages, such as functionality, diversity, applicability, etc. In case of the domestic food industries, however, the accumulation of related technique is insufficient against developed countries except used food materials. Also, it is difficult to acquire technical know-how from the developed countries that possess those technologies. We have been studied on preparing functional nanofood and developing new production processes since 1999. Last 5 years we have laid the foundation on the preparation of nanofood and now are focusing on developing new processes of nanofood and expending the field of its applications.