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Modified Simulated Annealing 을 이용한 다품종 회분식 조업의 생산계획
정재학,원기훈,정준영,양대륙,이인범 ( Jae Hak Jung,Kee Hoon Won,June Young Jung,Dae Ryook Yang,In Beum Lee ) 한국화학공학회 1994 Korean Chemical Engineering Research(HWAHAK KONGHA Vol.32 No.6
As a trend toward multi-product batch processes is increasing in Chemical Process Industry (CPI), multi-product batch scheduling has been actively studied. But the optimal production scheduling problems for multi-product batch processes are known as NP-complete problems. So the methods which can obtain not exact optimal solution but near optimal solution have been studied. Heuristic methods have been used frequently for near optimal solutions but recently Ku and Karimi[9] have studied the Simulated Annealing(SA) which acquires outperformed results in scheduling problems. But SA method can be improved for better results of batch process scheduling problems. In this paper, we suggest the Modified Simulated Annealing (MSA) which is composed of two stage search algorithms. At the first stage, Rapid Access Extensive Search(RAES) algorithm was used for better location of initial state. At the second stage, a modified Metropolis algorithm with adjusted control parameter was developed and used for better solution. A variety of examples are tested to evaluate the performance of MSA and to be compared with the SA method. From these tests we can show that the MSA is superior to the SA.
쇠고기의 저장 중 R-index에 의한 부패취 발생시점과 Pseudomonas의 증식과의 비교 분석
변고은 ( Ko Eun Byeon ),박한조 ( Han Jo Park ),안수림 ( Soo Rim An ),홍광원 ( Kwang Won Hong ),민상기 ( Sang Gi Min ),정구용 ( Ku Young Chung ),원기훈 ( Kee Hoon Won ),이승주 ( Seung Ju Lee ) 한국산업식품공학회 2009 산업 식품공학 Vol.13 No.2
Detection of spoilage odors from beef during storage was investigated using sensory evaluation with R-index, and microbial assay for Pseudomonas. Beef samples were tested to measure the flavor changes, which were converted to R-index, and the Pseudomonas levels during storage. There was a steep rise in R-index until 36 hr after storage at 25℃, and then a gentle rise from 48 hr, whereas, there was a steady rise in R-index in the whole range of storage at 5℃. Detection time of spoilage odors according to R-index was statistically analyzed at α=5% to be at 30.92±3.47 hr and 169.80±11.27 hr for 25 and 5℃ storage, respectively, and analyzed at α=1% to be 34.80±4.01 and 176.41±9.89 hr for 25 and 5℃ storage, respectively. At the detection times of spoilage odors, the Pseudomonas levels were found to be almost the same, but less than 6-7 log CFU/g generally known as a standard level at occurrence of spoilage odors in beef. This indicated that some other factors than the Pseudomonas reactions could be associated with generation of spoilage odors.