• Journal of Information Technology Applications and Management
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• v.22 no.2
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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.

• Korean journal of food and cookery science
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• v.24 no.6
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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.

• Journal of the Korean Dietetic Association
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• v.25 no.4
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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.

• Journal of the Korean Society of Clothing and Textiles
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• v.26 no.1
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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.

• Proceedings of the Korea Concrete Institute Conference
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• 1997.10a
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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.

• Proceedings of the Korean Institute of Building Construction Conference
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• v.y2004m10
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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 $750^{\circ}C{\cdot}120min.$

• Journal of the Korea institute for structural maintenance and inspection
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• v.3 no.1
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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.

• Food Science of Animal Resources
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• v.18 no.1
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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.

• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.207-210
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• 2014

Bacillus cereus is food poisoning bacteria frequently occured in starch food. Most of the delivery foods for infant is classified as ready-to-cook food. But unlike food for infant and young children, there are no standards and specifications of Bacillus cereus in ready-to-cook food. The purpose of this study is to examine the presence of Bacillus cereus, aerobic bacteria and coliforms in the food for infant and young children sold through internet. B. cereus was detected in 9 samples (8.3%), total aerobic bacteria was detected over $10^6CFU/g$ in 4 samples and coliforms were not detected in any samples. This will provide basic data for standards and specifications of Bacillus cereus in ready-to-cook food.

• Journal of the Korean Dietetic Association
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• v.10 no.4
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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.