• 지능정보연구
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• 제21권4호
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• pp.93-110
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• 2015

기존의 협업필터링 추천시스템 연구는 상품에 대한 고객의 평점(rating)이나 구매 여부 데이터로부터 하나의 프로파일을 생성하고 이를 기반으로 추천 성능을 향상시킬 수 있는 새로운 알고리즘을 개발하는 위주로 진행되어 왔다. 그러나 빅데이터 환경이 도래하면서 기업이 수집할 수 있는 고객 데이터가 풍부해지고 다양해짐에 따라, 보다 정확하게 고객의 선호도나 행태를 파악하는 것이 가능하게 되었고 이러한 데이터, 즉 퍼스널 빅데이터(personal big data)를 추천시스템에 활용하는 연구의 필요성이 대두되고 있다. 본 연구에서는 마케팅의 시장세분화 이론에 근거하여 퍼스널 빅데이터로부터 고객의 선호도나 행태를 다양한 관점에서 표현할 수 있는 5종의 다중 프로파일(multimodal profile)을 개발하고, 이를 활용하여 협업필터링 추천시스템의 성능을 개선하고자 한다. 제안하는 5종의 다중 프로파일은 프로파일 통합 유사도, 개별 프로파일 유사도 평균, 개별 프로파일 유사도 가중 평균이라는 세 가지 앙상블 기법을 통해 협업필터링의 이웃(neighborhood) 탐색과정에 적용된다. 실제 퍼스널 빅데이터에 본 연구에서 제안하는 방법론을 적용한 결과, 단일 프로파일을 사용하는 협업필터링 알고리즘보다 추천 성능이 상당히 개선되었으며 앙상블 방법 중에서는 개별 프로파일 유사도 가중 평균 기법이 가장 높은 추천 성능을 보여주었다. 본 연구는 빅데이터 환경에서 추천시스템을 개발하고자 할 때, 어떠한 성격의 데이터로부터 고객의 특성을 규명하는 프로파일을 만들고 이를 어떻게 결합하여 사용하는 것이 효과적인 지 처음으로 제안하였다는 점에서 그 의의가 있다.

• 마케팅과학연구
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• 제18권3호
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• pp.27-57
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• 2008

Many consumers enjoy the challenge of purchasing a brand that matches well with their own values and personalities (for example, Ko et al., 2008; Ko et al., 2006). Therefore, the personalities of consumers can impact on the final selection of a brand and its brand personality in two ways: first, the consumers may incline to purchase a brand or a product that reflects their own personalities; second, consumers tend to choose a company that has similar brand personalities to those brands that are being promoted. Therefore, the objectives of this study are following: 1. Is there any empirical relationship between a consumer's personality and the personality of a brand that he or she chooses? 2. Can a corporate brand be differentiated by the brand personality? In short, consumers are more likely to hold favorable attitudes towards those brands that match their own personality and will most probably purchase those brands matching well with their personality. For example, Matzler et al. (2006) found that extraversion and openness were positively related to hedonic product value; and that the personality traits directly (openness) and indirectly (extraversion, via hedonic value) influenced brand effects, which in turn droved attitudinal and purchase loyalty. Based on the above discussion, the following hypotheses are proposed: Hypothesis 1: the personality of a consumer is related to the brand personality of a product/corporate that he/she purchases. Kuksov (2007) and Wernerfelt (1990) argued that brands as a symbolic language allowed consumers to communicate their types to each other and postulated that consumers had a certain value of communicating their types to each other. Therefore, how brand meanings are established, and how a firm communicate with consumers about the meanings of the brand are interesting topics for research (for example, Escalas and Bettman, 2005; McCracken, 1989; Moon, 2007). Hence, the following hypothesis is proposed: Hypothesis 2: A corporate brand identity is differentiated by the brand personality. And there are significant differences among companies. A questionnaire was developed for collecting empirical measures of the Big-Five personality traits and brand personality variables. A survey was conducted to the online access panel members through the Internet during December 2007 in Korea. In total, 500 respondents completed the questionnaire, and considered as useable. Personality constructs were measured using the Five-factor Inventory (NEO-FFI) scale and a total of 30 items were actually utilized. Brand personality was measured using the five-dimension scale developed by Aaker (1997). A total of 17 items were actually utilized. The seven-point Likert-type scale was the format of responses, for example, from 1 indicating strongly disagreed to 7 for strongly agreed. The Analysis of Moment Structures (AMOS) was used for an empirical testing of the model, and the Maximum Likelihood Estimation (MLE) was applied to estimate numerical values for the components in the model. To diagnose the presence of distribution problems in the data and to gauge their effects on the parameter estimates, bootstapping method was used. The results of the hypothesis-1 test empirically show that there exit certain causality relationship between a consumer's personality and the brand personality of the consumer's choice. Thus, the consumer's personality has an impact on consumer's final selection of a brand that has a brand personality matches well with their own personalities. In other words, the consumers are inclined to purchase a brand that reflects their own personalities and tend to choose a company that has similar brand personalities to those of the brand being promoted. The results of this study further suggest that certain dimensions of the brand personality cause consumers to have preference to certain (corporate) brands. For example, the conscientiousness, neuroticism, and extraversion of the consumer personality have positively related to a selection of "ruggedness" characteristics of the brand personality. Consumers who possess that personality dimension seek for matching with certain brand personality dimensions. Results of the hypothesis-2 test show that the average "ruggedness" attributes of the brand personality differ significantly among Korean automobile manufacturers. However, the result of ANOVA also indicates that there are no significant differences in the mean values among manufacturers for the "sophistication," "excitement," "competence" and "sincerity" attributes of the corporate brand personality. The tight link between what a firm is and its corporate brand means that there is far less room for marketing communications than there is with products and brands. Consequently, successful corporate brand strategies must position the organization within the boundaries of what is acceptable, while at the same time differentiating the organization from its competitors.

• 한국식품과학회지
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• 제33권4호
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• pp.427-436
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• 2001

본 연구는 저장형태(벼, 백미) 및 저장기간($1{\sim}3$년)에 따른 쌀과 쌀밥의 이화학적 특성 및 쌀밥의 관능적 특성을 조사하기 위하여 수행되었다. 저장기간이 증가할수록 쌀의 수분 함량이 감소함과 동시에, 조회분, 조지방질 및 조단백질 함량이 증가하였다. 물 결합능력, 용해도 및 팽윤력은 저장기간이 증가함에 따라 감소하는 경향을 보였다. 아밀로그래프에 의한 pasting 양상을 살펴보면, 저장 기간이 증가함에 따라 초기 호화온도, 최고점도 및 breakdown값이 감소하는 경향을 보였고, setback값은 유의적 차이를 보이지 않았다. 저장형태와 저장기간이 다른 쌀로 취반한 쌀밥의 색도는 저장 기간이 증가할수록 L값과 b값이 증가하는 경향을 보였다. 벼로 저장한 시료의 경우 저장 1, 2년에 비해 저장 3년째에 L과 b값이 크게 증가하였으나, 쌀로 저장한 시료는 저장 2년째부터 큰 증가를 보였다. 기계적으로 텍스처 측정시 저장기간이 증가할수록 쌀밥의 경도, 부서짐성 및 껌성이 증가하고, 부착성은 감소하였다. 쌀밥에 대한 묘사분석을 수행한 결과, 외관의 경우 저장기간이 증가할수록 밥알의 온전도가 증가하는 반면, 윤기, 투명도 및 부푼정도가 감소하였다. 향미 특성의 경우 저장기간이 증가할수록 산패취, 쌀겨향미 및 젖은 마분지 향미는 증가하였고, 구수한 향미, 우유 향미, 삶은 계란 흰자 향미 및 단맛은 감소하였다. 텍스처 특성의 경우 저장기간이 증가함에 따라 경도와 씹힘성이 증가하였고, 입술 부착성, 매끄러운 정도, 응집성 및 내부 촉촉함이 감소하는 경향을 보였다. 저장기간에 따른 변화는 벼로 저장한 시료에 비해 쌀로 저장한 시료에서 보다 급격하게 나타나 저장 2년째에 뚜렷한 차이를 보였다. 관능적 텍스처 특성과 기계적 텍스처 특성간의 상관관계를 분석한 결과, 관능적으로 측정된 뭉치는 정도, 매끄러운 정도, 내부 촉촉함 특성은 기계적으로 측정된 부착성과는 양의 상관관계를 경도 및 껌성과는 음의 상관관계를 나타냈다. 그러나 경도 이외의 특성에서는 기계적 텍스처 특성과 관능적 텍스처 특성간에 상관관계가 매우 낮았다.

• 기술혁신연구
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• 제22권1호
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• pp.149-175
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• 2014

본 연구는 기업의 혁신전략이 특허생산 및 기업의 기술변화와 신제품개발에 미치는 영향을 분석함으로써 기업의 기술성과를 증대시키는 데 필요한 혁신전략을 도출하고자 하였다. 사용자료는 한국직업능력개발원의 "인적자본기업패널조사"(HCCP)의 1~4차년도 자료와 한국신용평가원의 기업재무자료, 특허청의 기업별 특허출원자료를 결합한 자료이다. 특허생산함수는 영과잉음이항회귀모형(ZINB)을 사용하여 추정하였다. 기업의 기술성과 결정요인은 특허의 내생성을 고려하여 2단계 추정방법을 사용하였고, 2단계 회귀식은 순위로짓모형을 사용하였다. 분석결과, 기업의 혁신전략이 특허생산 및 기업의 기술변화와 신제품개발에 중요한 영향을 미치는 것을 확인할 수 있었다. 첫째, 특허생산에서는 기업의 연구개발투자와 인적자원이 중요한 투입요소로 나타났다. R&D집약도가 높을수록 특허생산이 활발하게 이루어지되 한계 생산은 체감하였고, 기업이 보유하고 있는 특허스톡이 많을수록 신규특허의 생산이 활발하였다. 기업의 인적자원수준이 높고 인적자원투자가 많을수록 특허생산이 활발하였고, 기업이 시장선도전략이나 빠른 추종자전략을 추구할 때 안정형 전략을 구사하는 기업에 비해 특허생산이 많았다. 둘째, 기업의 기술성과 결정요인으로는 인적자원의 역할이 중요하였고, R&D 집약도는 대기업의 신제품개발에 유의한 영향을 미쳤다. 시장선도전략이나 빠른 추종자전략을 택한 기업의 기술성과가 안정형 전략의 기업보다 높았다. 특허생산이 활발한 기업일수록 기술성과가 높으나, 이는 상당부분 특허의 내생성에 기인한다. 본 연구의 분석결과는 특허의 생산뿐 아니라 특허와 신제품개발과 같은 기술성과와의 연계성을 높이는 전략이 필요하며, 기업특성에 따른 차별화 전략이 필요하다는 것을 시사한다.

• 한국유가공학회:학술대회논문집
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• 한국유가공기술과학회 2002년도 제54회 춘계심포지움 - 우유와 국민건강
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• pp.59-60
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• 2002

Edible films such as wax coatings, sugar and chocolate covers, and sausage casings, have been used in food applications for years$^{(1)}$ However, interest in edible films and biodegradable polymers has been renewed due to concerns about the environment, a need to reduce the quantity of disposable packaging, and demand by the consumer for higher quality food products. Edible films can function as secondary packaging materials to enhance food quality and reduce the amount of traditional packaging needed. For example, edible films can serve to enhance food quality by acting as moisture and gas barriers, thus, providing protection to a food product after the primary packaging is opened. Edible films are not meant to replace synthetic packaging materials; instead, they provide the potential as food packagings where traditional synthetic or biodegradable plastics cannot function. For instance, edible films can be used as convenient soluble pouches containing single-servings for products such as instant noodles and soup/seasoning combination. In the food industry, they can be used as ingredient delivery systems for delivering pre-measured ingredients during processing. Edible films also can provide the food processors with a variety of new opportunities for product development and processing. Depends on materials of edible films, they also can be sources of nutritional supplements. Especially, whey proteins have excellent amino acid balance while some edible films resources lack adequate amount of certain amino acids, for example, soy protein is low in methionine and wheat flour is low in lysine$^{(2)}$. Whey proteins have a surplus of the essential amino acid lysine, threonine, methionine and isoleucine. Thus, the idea of using whey protein-based films to individually pack cereal products, which often deficient in these amino acids, become very attractive$^{(3)}$. Whey is a by-product of cheese manufacturing and much of annual production is not utilized$^{(4)}$. Development of edible films from whey protein is one of the ways to recover whey from dairy industry waste. Whey proteins as raw materials of film production can be obtained at inexpensive cost. I hypothesize that it is possible to make whey protein-based edible films with improved moisture barrier properties without significantly altering other properties by producing whey protein/lipid emulsion films and these films will be suitable far food applications. The fellowing are the specific otjectives of this research: 1. Develop whey protein/lipid emulsion edible films and determine their microstructures, barrier (moisture and oxygen) and mechanical (tensile strength and elongation) properties. 2. Study the nature of interactions involved in the formation and stability of the films. 3. Investigate thermal properties, heat sealability, and sealing properties of the films. 4. Demonstrate suitability of their application in foods as packaging materials. Methodologies were developed to produce edible films from whey protein isolate (WPI) and concentrate (WPC), and film-forming procedure was optimized. Lipids, butter fat (BF) and candelilla wax (CW), were added into film-forming solutions to produce whey protein/lipid emulsion edible films. Significant reduction in water vapor and oxygen permeabilities of the films could be achieved upon addition of BF and CW. Mechanical properties were also influenced by the lipid type. Microstructures of the films accounted for the differences in their barrier and mechanical properties. Studies with bond-dissociating agents indicated that disulfide and hydrogen bonds, cooperatively, were the primary forces involved in the formation and stability of whey protein/lipid emulsion films. Contribution of hydrophobic interactions was secondary. Thermal properties of the films were studied using differential scanning calorimetry, and the results were used to optimize heat-sealing conditions for the films. Electron spectroscopy for chemical analysis (ESCA) was used to study the nature of the interfacial interaction of sealed films. All films were heat sealable and showed good seal strengths while the plasticizer type influenced optimum heat-sealing temperatures of the films, 130$^{\circ}$C for sorbitol-plasticized WPI films and 110$^{\circ}$C for glycerol-plasticized WPI films. ESCA spectra showed that the main interactions responsible for the heat-sealed joint of whey protein-based edible films were hydrogen bonds and covalent bonds involving C-0-H and N-C components. Finally, solubility in water, moisture contents, moisture sorption isotherms and sensory attributes (using a trained sensory panel) of the films were determined. Solubility was influenced primarily by the plasticizer in the films, and the higher the plasticizer content, the greater was the solubility of the films in water. Moisture contents of the films showed a strong relationship with moisture sorption isotherm properties of the films. Lower moisture content of the films resulted in lower equilibrium moisture contents at all aw levels. Sensory evaluation of the films revealed that no distinctive odor existed in WPI films. All films tested showed slight sweetness and adhesiveness. Films with lipids were scored as being opaque while films without lipids were scored to be clear. Whey protein/lipid emulsion edible films may be suitable for packaging of powder mix and should be suitable for packaging of non-hygroscopic foods$^{(5,6,7,8,)}$.

• 마케팅과학연구
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• 제20권1호
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• pp.70-79
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• 2010

现在已有一些旨在解决韩国不道德消费行为的研究, 然而大部分研究把重心放在购买假冒伪劣产品或者入店行窃上. 服装的高额回报率和曾经的服装回扣被认为是时尚产业的问题领域. 然而, 很少研究者致力于这一问题的解决. 因此, 本研究目的在于, 通过使用一种混合的方法路径来探讨消费者零售借贷的经验. 实验一主要通过小组面谈的方式来探讨韩国消费者零售借贷的经验. 实验二通过在线调查的结果显示服装消费者对于零售借贷行为的态度. 调查结果促进了研究人员和从业人员对于零售借贷行为的理解, 同时也深入洞察了服装零售业中的零售借贷问题. 在研究1中, 我们把在过去一年中有零售借贷行为的人分成七组进行五次集中讨论. 参加了这次讨论的韩国消费者中, 有35个在大城市居住. 大部分消费者都是20来岁(21岁), 且以女性居多(24个). 大部分的参与者从一个零售商处购进一批服装, 然后对旧的衣物不是要求全额退款就是就是要求将旧的衣物更换成新的. 零售借贷行为的动机包括社会需要, 工作需要, 时尚需要和 "智能购物" 的理念. 与其他国家现有的研究的结论相似, 在分析时装商店的零售借贷现象时, 最经常被提到的原因是社会需要. 而消费者的道德价值观, 对大公司的态度, 以往的借贷消费经历, 也被认为是影响消费者的零售借贷行为的可能因素. 在研究2中, 收集数据的问卷是基于第一部分研究的成果和其他现有研究结果设计的. 问卷的问题主要关注消费者的道德信仰, 寻求刺激的倾向, 自我价值, 过去的零售工作经验, 零售贷款的经验, 以及他们的一些群体特征等等. 数据的收集是由首尔一家商业网络研究公司的在线调查小组来完成的. 为了保证样本的多样化和有效性, 该公司设计了这样的抽样配额(男: 女= 1:1, 20岁: 30岁: 40岁= 1:1:1, 零售经验: 没有零售经验= 1:3). 共有401个在前6个月有过购买服装经历的消费者参加了这次网上调查. 结果显示19.7%的受访者都表示他们曾经有过借贷购买时尚商品的经历. 在这些受访者中, 男性借贷人约占57%, 多于女性借贷人. 通过年龄的分布来看, x2 显示在拥有或者没有零售借贷经历的受访人之间存在着统计学上的差异: 有41.8%的受访者是在40岁的时候拥有零售借贷经历, 而那些没有零售借贷经历的受访者大约分布在20岁到40岁之间. 在收入方面, 拥有或者没有零售借贷经历的受访者之间也有很大的不同: 前者较于后者, 收入要高一些. T测试主要是在有或者没有零售借贷经验的受访者之间进行比较, 对比他们的时尚购物行为, 道德信念, 感觉寻求的倾向和对零售借贷行为的态度. 与那些没有借贷经验的受访者相比, 有经验者更趋向于频繁的购买时尚物品或者花费更多的钱用在购买时尚物品上. 有借贷购买经验的顾客往往比无经验者有更高的寻求新奇刺激的倾向. 一份回馈的分析表明对于时尚物品零售借贷购买的态度和顾客的道德信仰呈负相关, 但是与每月购买时尚物品的频率, 对新奇事物感觉趋向的走势以及过去的时尚物品零售借贷的经验呈正相关. 在这些变数之中, 过往的零售借贷经验是最重要的预测因素, 道德信念紧随其后. 本次研究作为初次尝试旨在了解零售借贷行为基础背后的动机和影响这些行为的要素. 这次研究的结果可以使我们对消费者零售借贷行为有更深一步的理解, 并为解决方法提供一个基础, 以帮助减少零售借贷行为和时装零售商店的不适当回扣. 这个结果也可以长期为消费者教育提供资料. 为了更好的理解时尚零售借贷行为, 未来还有更多的研究亟待进行.

• 가정∙방문간호학회지
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• 제6권
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• pp.33-45
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• 1999

The purpose of this study was to develop a basic framework and criteria for evaluation of quality care provided to patients with the attributes of disease in the home care nursing field, and to provide measurement tools for home health care in the future. The study design was a developmental study for evaluation of hospital-based HCN(home care nursing) in Korea. The study process was as follows: a home care nursing study team of College of Nursing. Yonsei University reviewed the nursing records of 47 patients who were enrolled at Yonsei University Medical Center Home Care Center in March, 1995. Twenty-five patients were insured at that time, were selected from 47 patients receiving home care service for study feasibility with six disease groups; Caesarean Section (C/S), simple nephrectomy, Liver cirrhosis(LC), chronic obstructive pulmonary disease(COPD), Lung cancer or cerebrovascular accident(CVA). In this study, the following items were selected : First step : Preliminary study 1. Criteria and items were selected on the basis of related literature on each disease area. 2. Items were identified by home care nurses. 3. A physician in charge reviewed the criteria and content of selected items. 4. Items were revised through preliminary study offered to both HCN patients and discharged patients from the home care center. Second step : Pretest 1. To verify the content of the items, a pretest was conducted with 18 patients of which there were three patients in each of the six selected disease groups. Third step : Test of reliability and validity of tools 1. Using the collected data from 25 patients with either cis, Simple nephrectomy, LC, COPD, Lung cancer, or CVA. the final items were revised through a panel discussion among experts in medical care who were researchers, doctors, or nurses. 2. Reliability and validity of the completed tool were verified with both inpatients and HCN patients in each of field for researches. The study results are as follows: 1. Standard for discharge with HCN referral The referral standard for home care, which included criteria for discharge with HCN referral and criteria leaving the hospital were established. These were developed through content analysis from the results of an open-ended questionnaire to related doctors concerning characteristic for discharge with HCN referral for each of the disease groups. The final criteria was decided by discussion among the researchers. 2. Instrument for measurement of health statusPatient health status was measured pre and post home care by direct observation and interview with an open-ended questionnaire which consisted of 61 items based on Gorden's nursing diagnosis classification. These included seven items on health knowledge and health management, eight items on nutrition and metabolism, three items on elimination, five items on activity and exercise, seven items on perception and cognition, three items on sleep and rest, three items on self-perception, three items on role and interpersonal relations, five items on sexuality and reproduction, five items on coping and stress, four items on value and religion, three items on family. and three items on facilities and environment. 3. Instrument for measurement of self-care The instrument for self-care measurement was classified with scales according to the attributes of the disease. Each scale measured understanding level and practice level by a Yes or No scale. Understanding level was measured by interview but practice level was measured by both observation and interview. Items for self-care measurement included 14 for patients with a CVA, five for women who had a cis, ten for patients with lung cancer, 12 for patients with COPD, five for patients with a simple nephrectomy, and 11 for patients with LC. 4. Record for follow-up management This included (1) OPD visit sheet, (2) ER visit form, (3) complications problem form, (4) readmission sheet. and (5) visit note for others medical centers which included visit date, reason for visit, patient name, caregivers, sex, age, time and cost required for visit, and traffic expenses, that is, there were open-end items that investigated OPD visits, emergency room visits, the problem and solution of complications, readmissions and visits to other medical institution to measure health problems and expenditures during the follow up period. 5. Instrument to measure patients satisfaction The satisfaction measurement instrument by Reisseer(1975) was referred to for the development of a tool to measure patient home care satisfaction. The instrument was an open-ended questionnaire which consisted of 11 domains; treatment, nursing care, information, time consumption, accessibility, rapidity, treatment skill, service relevance, attitude, satisfaction factors, dissatisfaction factors, overall satisfaction about nursing care, and others. In conclusion, Five evaluation instruments were developed for home care nursing. These were (1)standard for discharge with HCN referral. (2)instrument for measurement of health status, (3)instrument for measurement of self-care. (4)record for follow-up management, and (5)instrument to measure patient satisfaction. Also, the five instruments can be used to evaluate the effectiveness of the service to assure quality. Further research is needed to increase the reliability and validity of instrument through a community-based HCN evaluation.

• 한국공간구조학회논문집
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• 제4권2호
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• pp.89-97
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• 2004

최적설계기법을 사용한 경제적인 설계의 필요성은 오래 전부터 요구되어 왔으나, 종전의 설계가 설계자의 경험에 의한 시행착오적인 반복설계를 통하여 이루어져 왔기 때문에 구조물의 형상이 복잡한 경우에는 계산상의 어려움과 반복계산을 되풀이해야 하는 번거로움으로 진정한 최적설계는 기대하기 어려웠다. 최적설계법이 구조물의 설계에 매우 유용하다는 사실이 증명되고 있긴 하지만, 아직도 최적설계의 의미를 제대로 이해하지 못하고 있는 실정이며, 더구나 설계실무자는 어디까지나 사용자이기 때문에 수리적 계획수법에 친숙할 필요까지는 없지만 최소한 이런 기법의 가능성과 중요성을 이해할 필요는 있는데 대부분 그러하지 못하고 있는 실정이다. 일반적으로 트러스 구조물 설계 시 주어진 부재의 응력에 따라 단면적을 산출하여 그 단면적에 역학적으로 가장 합리적인 단면을 선정하여 경제적인 설계단면을 구한다. 그러나 트러스의 형상, 트러스 높이에 따른 경제성의 문제는 보통 설계자의 경험과 직관에 의하여 결정되고, 특별한 검토가 이루어지지 않고 설계가 수행되는데, 실제 트러스 구조물에서 트러스의 형상과 높이가 전체 건설공사비에 크게 영향을 미친다. 그러므로, 트러스 구조물의 최적설계에서 트러스 형상, 라이즈 비(rise ratio : 높이/스팬) 및 격간 수(number of panel)를 고려하는 것이 필요하다. 트러스 형상과 스팬에 따른 최적형상과 최적높이 및 격간 수에 대해 설계자의 초기 구조계획 시 주관적 선택의 어려움을 해결하고, 실제의 지붕형 트러스 구조에 설계하중을 작용시켜 응력해석에서부터 부재 단면설계까지의 자동화된 최적설계 알고리즘을 개발할 필요가 있다. 따라서 본 연구는 플랫 트러스의 형상, 격간 수, 격간의 간격 및 부재단면 등에 대하여 이산적인 변수의 처리와 넓은 설계 공간의 탐색능력과 더불어 문제의 비선형성과 관계없이 전체 최적해를 찾아낼 수 있는 유전자 알고리즘을 이용한다. 또한, 강 구조 한계상태설계기준(대한건축학회, 1998)을 기준으로 하여 자동으로 플랫 트러스의 구조계획과 단면이산화 최적설계를 동시에 수행할 수 있는 최적화 알고리즘을 제시하는 것을 목적으로 한다.

• Asia pacific journal of information systems
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• 제20권3호
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• pp.191-204
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• 2010

Recently, the CO2 emission and energy consumption have become critical global issues to decide the future of nations. Especially, the spread of IT products and the increased use of internet and web applications result in the energy consumption and CO2 emission of IT industry though information technologies drive global economic growth. EU, the United States, Japan and other developed countries are using IT related environmental regulations such as WEEE(Waste Electrical and Electronic Equipment), RoHS(Restriction of the use of Certain Hazardous Substance), REACH(Registration, Evaluation, Authorization and Restriction of CHemicals) and EuP(Energy using Product), and have established systematic green business/IT strategies to enhance the competitiveness of IT industry. For example, the Japan government proposed the "Green IT initiative" for being compatible with economic growth and environmental protection. Not only energy saving technologies but energy saving systems have been developed for accomplishing sustainable development. Korea's CO2 emission and energy consumption continuously have grown at comparatively high rates. They are related to its industrial structure depending on high energy-consuming industries such as iron and steel Industry, automotive industry, shipbuilding industry, semiconductor industry, and so on. In particular, export proportion of IT manufacturing is quite high in Korea. For example, the global market share of the semiconductor such as DRAM was about 80% in 2008. Accordingly, Korea needs to establish a systematic strategy to respond to the global environmental regulations and to maintain competitiveness in the IT industry. However, green competitiveness of Korea ranked 11th among 15 major countries and R&D budget for green technology is not large enough to develop energy-saving technologies for infrastructure and value chain of low-carbon society though that grows at high rates. Moreover, there are no concrete action plans in Korea. This research aims to deduce the priorities of the Korean green business/IT strategies to use multi attribute weighted average method. We selected a panel of 19 experts who work at the green business related firms such as HP, IBM, Fujitsu and so on, and selected six assessment indices such as the urgency of the technology development, the technology gap between Korea and the developed countries, the effect of import substitution, the spillover effect of technology, the market growth, and the export potential of the package or stand-alone products by existing literature review. We submitted questionnaires at approximately weekly intervals to them for priorities of the green business/IT strategies. The strategies broadly classify as follows. The first strategy which consists of the green business/IT policy and standardization, process and performance management and IT industry and legislative alignment relates to government's role in the green economy. The second strategy relates to IT to support environment sustainability such as the travel and ways of working management, printer output and recycling, intelligent building, printer rationalization and collaboration and connectivity. The last strategy relates to green IT systems, services and usage such as the data center consolidation and energy management, hardware recycle decommission, server and storage virtualization, device power management, and service supplier management. All the questionnaires were assessed via a five-point Likert scale ranging from "very little" to "very large." Our findings show that the IT to support environment sustainability is prior to the other strategies. In detail, the green business /IT policy and standardization is the most important in the government's role. The strategies of intelligent building and the travel and ways of working management are prior to the others for supporting environment sustainability. Finally, the strategies for the data center consolidation and energy management and server and storage virtualization have the huge influence for green IT systems, services and usage This research results the following implications. The amount of energy consumption and CO2 emissions of IT equipment including electrical business equipment will need to be clearly indicated in order to manage the effect of green business/IT strategy. And it is necessary to develop tools that measure the performance of green business/IT by each step. Additionally, intelligent building could grow up in energy-saving, growth of low carbon and related industries together. It is necessary to expand the affect of virtualization though adjusting and controlling the relationship between the management teams.

• 한국식품조리과학회지
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• 제18권3호
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• pp.325-332
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• 2002

Cook/chill 및 sous-vide 시금치국을 국내 단체급식소에 적용시키기 위해 cook-chill 및 sous-vide 처리한 시금치국을 1일, 3일, 5일간 3$^{\circ}C$에서 냉장저장 시켰다. 이 제품을 중탕, 직화, steam/convection oven, 전자렌지를 이용하여 재가열한 후 관능평가를 수행하였고 이에 대한 결과는 다음과 같다. 재가열 방법에 따른 결과에서 1일 냉장 저장 후 재가열한 시금치국은 맛과 외관은 steam/convection oven에서, 냄새와 질감은 전자렌지에서 관능평가 점수가 높게 나타났고, 3일 냉장 저장 후 재가열한 시금치국은 맛과 외관은 중탕에서, 냄새와 색상, 전체적인 수응도는 직화에서 관능평가 점수가 높게 나타났으나 모두 유의적인 차이를 보이지 않았다. 5일 냉장 저장 후 재가열한 시금치국은 맛, 냄새와 전체적인 수응도는 전자렌지에서, 색상, 질감과 외관은 직화에서 관능평가 점수가 높았으나 유의적인 차이는 없었다. 재가열 방법에 따른 차이에서는 중탕방법이 전반적으로 관능평가 점수가 가장 우수하게 나타났다. 전통조리법을 이용한 시금치국(대조군)과 재가열 한 시금치국(처리군)을 비교한 결과, 색상에서 처리군이 대조군보다 유의적(p＜0.01)으로 낮은 관능평가 점수를 보였다. 맛에서는 3일 저장한 처리군과 5일 저장한 처리군은 대조군보다 모두 유의적(p＜0.05)으로 높은 관능평가 점수를 보였다. 저장기간에 따른 관능평가 점수 결과에서, 중탕을 이용한 경우 색상, 질감이 저장기간이 증가함에 따라 관능평가 점수가 감소하였으나 유의적인 차이는 보이지 않았다. 직화를 이용한 경우 냄새와 질감은 저장기간이 증가함에 따라 유의적으로(p<0.05) 높은 관능평가 점수를 보였다. 전자렌지를 이용한 경우, 맛, 냄새, 전체적인 수응도는 저장기간이 증감함에 따라 관능평가 점수가 증가하였고, Steam/convection oven을 이용한 경우, 저장기간이 증가함에 따라 맛, 냄새, 외관의 관능평가 점수는 높아졌으나 모두 유의적인 차이는 보이지 않았다. 저장기간에 따른 차이에서는 1일 저장한 시금치국이 전반적으로 관능평가 점수가 가장 우수하게 나타났다. 이상을 살펴볼 때, cook/chill 과 sous-vide를 활용한 시금치국은 녹색채소의 특성을 고려한 색상에 대한 개선 연구가 필요하고, steam/convection oven 이외에 다양한 재가열 방법의 활용이 가능하므로 국내 단체급식소에서도 주방시설에 많은 투자를 하지 않고 기존의 시설로도 이러한 제품을 이용할 수 있다. 따라서 cook/chill과 sous-vide의 가공방법을 활용한 다양한 제품들의 개발을 통해 식자재의 새로운 공급방법이 체계적으로 이루어지고 발전한다면 앞으로 국내 단체급식업체는 생산과정에 새로운 전환점이 될 수 있을 것이다.