• Journal of the Korean Data and Information Science Society
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• v.22 no.6
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• pp.1233-1240
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• 2011

An augmented asymmetric power GARCH(p, q) process is considered and conditions for stationarity, geometric ergodicity and ${\beta}$-mixing property with exponential decay rate are obtained.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.147-169
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• 1994

This study was conducted to ivestigate the quality of modeled chinese-cabbage Kimchi. The mutual action of sub-ingredients and optimum mixing conditions were examined by analyses of pH, acidity, content of vitamins, carotenes, number of total microorganism, and Lactobacilli, the activities of softening related to enzymes (polygalacturonase and ${\beta}$-galactosidase), and sensory quality during fermentation. The result about the mutual action of red pepler powder and garlic showed that the pH was decresed as concentration of garlic was higher and that of red peppler powder became lower. Kimchi had unpleasant taste and undesirable odor when the adding ratio of the peper powder and garlic was unbalanced. As the concentration of garlic became higher, the content of vitamin C in Kimchi tissue decreased while that of vitamin C in Kimchi juice increased. The contents of vitamin B1, B2 and carotene increased as the concentration of garlic became lower. The optimum mixing ratio of red pepper powder and garlic evaluated by overall eating quality was 4.66% and 3.45%, respectively. The result about the mutual action of ginger and green onion was that pH became higher as the concentration of ginger was 1.84% and that of green onion was 5.96%. The intensity of fresh taste and odor became stronger as the concentration of ginger increaed to 2.76% and that of green onion decreased to 2.98%. The balance of sour, salty and hot taste became better as the concentration of ginger increased and that of green onion decreased. The optimum mixing condition evaluated by overall eating quality was 2.94% in ginger ＋ 2.78% in green onion. The contents of vitamin B1, B2 and C were high in this condition. The result about the mutual action of leek and salted anchovy juice was that pH became lower as the concentration of leek increased and that of salted anchovy juice decreased. Sour, hot and sweet tastes were good in the condition of leek 12%, salted anchovy juice 4.69%. Palatable, fresh taste and odor became weaker when the one of both sub-ingredients was too much little. The optimum mixing condition evaluated by overall easting quality was 9.76% in leek ＋ 7.32% in salted anchovy juice. The contents of vitamin B1, B2, C and carotene were high in this condition and other sensory qualities were good. The result about the mutual action of salt and sugar was that pH became lower as the concentration of sugar became higher and that of salt became lower. The sweet taste was reduced of hot taste than salty taste. Palatable and fresh tastes were desirable when Kimchi fermented with less salt and more sugar. The optimum mixing condition evaluated by overall eating quality was 3.29% in sugar ＋ 4.80% in salt. The contents of vitamin B1, B1, C and carotene were high in this condition. The result of model Kimchi fermented at 20$^{\circ}C$ was that the number of Lactobacilli in model Kimchi was higher than that of in control Kimchi. The fermentation period was extended under pH 4.0 and the contents of vitamin B1, B1,C and carotene were high through the whole edible period. The activity of polygalacturonase was low, but that of ${\beta}$-galactosidase was high during fermentation.

• Elastomers and Composites
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• v.48 no.2
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• pp.103-113
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• 2013

The properties of the rubber composites containing a silane and silica were evaluated by changing the mixing time and temperature, in order to find the optimum mixing conditions. Characteristics of the compounds were evaluated after mixing at $120^{\circ}C$, $140^{\circ}C$, and $160^{\circ}C$ with various mixing time. With increasing of mixing time, mooney viscosity decreased while the bound rubber contents of the compounds increased. Viscosity rise by increased mixing time was bigger at low temperature and the higher the mixing temperature the faster in the formation of bound rubber. With lower mixing temperature of $120^{\circ}C$, cross-linking rate was almost constant. Dynamic viscoelastic properties and dispersity of the compound showed that dispersion of ingredients and reaction was not sufficient with the mixing time of less than 10min. On the contrary, with high temperature, it was obvious that good dynamic and physical properties could be obtained due to sufficient coupling reaction, however it was thought this high temperature is not optimum because of sensitive cross-linking rate and physical properties and excessive formation of bound rubber. Consequently, it was confirmed that the mixing condition of 10min at $140^{\circ}C$ was optimum for the silane coupling reaction and dispersion of functionalized S-SBR containing silica and silane.

• Journal of the Korean Society of Combustion
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• v.17 no.4
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• pp.60-65
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• 2012

The MILD combustion and pollutant emission characteristics were investigated computationally. The temperature of supplying air-stream and mixing rate (${\Omega}$) of exhaust gas in the air-stream were adjusted to investigate the effects of those parameters on the MILD combustion in jet flow field. The emission indices for NO (EINO) and CO (EICO) were introduced to quantify the amount of those species emitted from the combustion. The high-temperature region disappeared gradually as the mixing rate increased for fixed air-stream temperature. The EINO increased as the air-stream temperature became higher for fixed mixing rate, and the EINO decreased dramatically with increasing the mixing rate for each air-stream temperature condition. The EICO also decreased with increasing the mixing rate and it was nearly independent of air-stream temperature except for near ${\Omega}$ = 0.7. It was found that the CO supplied in the air-stream can be destroyed in the MILD combustion over the certain mixing rate.

• Korean Chemical Engineering Research
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• v.50 no.3
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• pp.588-593
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• 2012

Compatibility of unsaturated polyester (UP) and low profile agent (LPA) of polystyrene (PS) have been investigated under various mixing conditions such as the ratio of UP and LPA, mixing time, mixing temperature, and input amount of 2nd UP. It was possible to obtain mixture with small particle size and low phase separation in condition of 35 g of LPA, 25 g of 1st UP input, 5 min of mixing time, 1700 rpm of mixing speed, and 45 g of 2nd UP input. It was found that compatibility of UP and LPA was very sensitive to mixing conditions. In addition, molded sample using sheet molding compound prepared by stable mixing condition appeared good properties such as low water adsorption, low shrinkage, and high gloss.

• Proceedings of the Korea Concrete Institute Conference
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• 2000.10a
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• pp.339-344
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• 2000

The purpose of this study is to evaluate qualities of lightweight aggregate for structural concrete according to mixing proportions, pelletizer condition, sintering condition and to choose the suitable main and sub material. Main material used paper sludge ash(PSA) and sub material used clay, fly-ash and paper sludge. The aggregates are sintered after granulating at the various condition. As the result of test, quality difference of aggregate showed clear according to the mixing proportions and sintering conditions. It was possible to manufacture lightweight aggregate for structural concrete that dry specific gravity was ranged about 0.9 to 1.4 also the test results of the aggregates showed same physical properties compared with abroad product as 10% granules crushing value from 5 or 10% and absorption percentage from 10 to 20%.

• Journal of the Korean Society of Food Culture
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• v.20 no.1
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• pp.61-67
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• 2005

The purpose of study was to determine the organoleptic characteristics of homemade basil-pasta made in various compounding ratio according to central composite design. The optimum mixing condition for basil-pasta was optimized by response surface methodology. The texture, including color, flavor, elasticity and overall quality, was measured as sensory evaluation. The optimum mixing rates of durum wheat semolina, basil and egg were 73.97g, 5.95g and 36.17g for color, 53.14g, 4.52g and 35.85g for flavor, 48.75g, 2.95g and 36.85g for elasticity. The organoleptic overall quality of basil-pasta showed the maximum score in the mixing condition of 55.52 g durum wheat semolina, 4.55g basil paste and 35.51g egg.

• Journal of Environmental Science International
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• v.3 no.1
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• pp.31-38
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• 1994

The diffusion of the pollutants released into atmosphere is dependent on its chemical reaction, topography and micrometeorological characteristics. The purpose of the study is to investigate how much micrometeorological characteristics such as stability, wind speed and mixing height affect the diffusion of the air pollutants. For this purpose, this paper let 1) the basic theory be K-theory, 2) eddy diffusivity and wind speed be dependent on mixing height and stability, and 3) Grout method be used for numeric calculation. The result was 1) the more unstable condition, the higher mixing height and the higher wind speed we, the lower pollutants concentration appears, 2) the most intensive effect on the distribution of the pollutant concentration is the atmospheric stability.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.164-172
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• 2006

The purpose of this study was to find the optimal mixing condition of three different amounts of pine leaf powder, butter and sugar for preparation of pine leaf cookies. The optimum mixing condition for pine leaf cookies was optimized by response surface methodology The optimum mixing rates of pine leaf powder, butter and sugar were 8.6 g, 252.8 g and 154.1 g for color, 8.4 g, 240.7 g and 149.8 g for appearance, 8.8 g, 246.5 g and 154.7 g for flavor and 10.9 g, 277.1 g and 134.6 g for texture respectively. The optimum mixture ratio which fulfilled all items was pine leaf powder 9.4 g, butter 270.5 g and sugar 141 g.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.26 no.7
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• pp.322-328
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• 2014

Return piping is used in a solar combi-system for heating and hot water supply. When the temperature of the lower side of a storage tank is low due to hot water usage, the returned hot water after heating is mixed with the lower side cold water of the tank, and the useful energy is reduced. We studied the degree of thermal stratification in the tank, using either a diffuser or a manifold to prevent mixing. Using the diffuser, mixing starts from the bottom of the storage tank. On the other hand, the manifold has the marked effect of preventing mixing. As a result of experiments with changing the diameter and number of holes in the manifold, the optimum condition is 8.5 mm diameter and 96 holes, under the condition of 0.3 lpm.