• Journal of the Korean Society of Safety
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• v.29 no.6
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• pp.76-80
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• 2014

The flash point is one of the most important physical properties used to determine the fire hazard of flammable liquid mixture and defined as the lowest temperature at which a liquid produces sufficient vapor to form a combustible mixture with air. The main purpose of this paper is to measure and predict the flash point of binary flammable miscible mixtures. The flash points for n-hexanol+n-butyric acid and n-butanol+propionic acid, were measured by using Seta-flash closed cup method. The experimentally derived data were correlated with the binary interaction parameters of the van Laar and NRTL equations through the optimization method. The flash points estimated by these correlations were compared with those calculated by the method based on Raoult's law. The optimization method were found to be better than the method based on the Raoult's law.

• Journal of the Semiconductor & Display Technology
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• v.8 no.4
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• pp.1-5
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• 2009

This investigation is applied Taguchi method and the analysis of variance(ANOVA) to the reactive ion etching(RIE) characteristics of $SiO_2$ film coated on a wafer with Experimental Analysis and Optimization of $CF_4/O_2$ Plasma Etching Process mixture. Plans of experiments via nine experimental runs are based on the orthogonal arrays. A $L_9$ orthogonal array was selected with factors and three levels. The three factors included etching time, RF power, gas mixture ratio. The etching rate of the film were measured as a function of those factors. In this study, the etching thickness mean and uniformity of thickness of the RIE are adopted as the quality targets of the RIE etching process. The partial factorial design of the Taguchi method provides an economical and systematic method for determining the applicable process parameters. The RIE are found to be the most significant factors in both the thickness mean and the uniformity of thickness for a RIE etching process.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.782-794
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• 2012

The objective of this study was to determine the optimal conditions for preparation of cooked brown rice by blending brown rice, white rice and glutinous rice to improve the palatability. Formulations composed of brown rice (10~100%), white rice (0~90%) and glutinous rice (0~90%) were generated from an extreme-vertices of mixture experimental design, which showed ten experimental points for brown rice, with white rice and glutinous rice as the independent variables. The sensory evaluation, color, and texture profile analysis (TPA) of cooked brown rice and pasting characteristics of blending cereals flour were measured as response variables. Regression analysis showed that all responsible variables fit linear, quadratic or special cubic models (p<0.1), except for the cohesiveness of TPA. The goals of optimization of the blending ratio of brown rice, white rice and glutinous rice were given as appearance, flavor, texture and overall acceptability (lower: 5.50, target: 6.62). The optimal conditions were determined to be 34.55% brown rice, 42.71% white rice and 22.74% glutinous rice.

• The Korean Journal of Community Living Science
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• v.19 no.2
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• pp.213-221
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• 2008

In this study, a dye bath was made using a mixture of distilled water, pine needle extract and bamboo vinegar. Analysis and comparison of various functions of cotton fabrics dyed using bamboo charcoal and gardenia seeds in distilled water and in the dye bath mixture were done. The summary of the results is as follows. Comparing bamboo vinegar and the pine needle extracts, the bamboo vinegar had a higher antibacterial function. In the case of natural dyeing cotton fabrics using bamboo charcoal and gardenia seeds, the additional amount of dyestuff for optimization is 10 g and 20 g respectively per 1 liter of distilled water. The suitable dye bath mixture ratio of distilled water, pine needle extract, and bamboo vinegar considering functionality and economical efficiency of dyed fabrics is 4:3:3. By using the mixture made in this study as a dye bath, improved antibacterial function, deodorization, and colorfastness can be obtained more than distilled water alone.

• Communications for Statistical Applications and Methods
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• v.21 no.2
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• pp.161-168
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• 2014

In mixture experiments with process variables, we consider the case that some of process variables are either uncontrollable or hard to control, which are called noise variables. Given the such mixture experimental data with process variables, first we study how to search for candidate models. Good candidate models are screened by the sequential variables selection method and checking the residual plots for the validity of the model assumption. Two methods, which use numerical optimization methods proposed by Derringer and Suich (1980) and minimization of the weighted expected loss, are proposed to find a cost-effective robust optimal condition in which the performance of the mean as well as the variance of the response for each of the candidate models is well-behaved under the cost restriction of the mixture. The proposed methods are illustrated with the well known fish patties texture example described by Cornell (2002).

• Korean Chemical Engineering Research
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• v.52 no.3
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• pp.307-313
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• 2014

In this study, an optimization process design has been performed to separate 99.9 mol% of Isobutyl Acetate from binary azeotropic mixture of Isobutyl Acetate and Isobutyl Alcohol system using a Pressure Swing Distillation (PSD). PSD is used to separate binary azeotropic mixtures using the difference between the relative volatilities and azeotropic compositions by changing the system pressure. Non-Random Two Liquid (NRTL) model for liquid phase and the Peng-Robinson equation for vapor phase are used. An optimization study for the reflux ratio and feed stage locations which minimize the total reboiler heat duties are studied. Since PSD process consists of two columns, i.e. high pressure and low pressure, the effect of column sequence on the optimum conditions is reported.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.20-30
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• 2017

This study was conducted for the optimization of ingredients in salad dressing using Hwangdo peach (Prunus persica L. Batsch). The experiment was designed according to the D-optimal design of mixture design, which included 14 experimental points with 4 replicates for three independent variables (olive oil 40~65%, peach puree 27~50%, vinegar 8~20%). The linear regression models for pH, viscosity and color value and the quadratic regression models for emulsion stability, all sensory evaluation of the products were proven to be valid by the F-test for the overall significance of the regression model at a 5% level. Viscosity and pH of the products increased as olive oil content. Color value, viscosity and pH of the products increased as peach puree content. pH, viscosity, redness, and yellowness of the products decreased as vinegar content. Sensory evaluation result of the products showed that general preference for the products were increasingly affected by the increases in contents then decreased as they exceeded the optimum levels. In consequence, according to result from the first stage of the experiment, the optimum ingredients ratios of the raw materials were set in olive oil 52.43%, peach puree 35.07%, and vinegar 13.91% for ingredients of apricot dressing. These results provided the possibility that peach can be applied to the preparation of a dressing, and thereby present baseline data for the development of new dressings. This is also presumed to meet demands of customers who are always in pursuit of new products.

• 한국정보디스플레이학회:학술대회논문집
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• 2009.10a
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• pp.744-747
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• 2009

Plasma Display Panels (PDPs) have illustrated impressive results in terms of light emission efficiency of the Ne-Xe mixture compared with the He-Xe mixture. However, He-Xe has shown to achieve superior color purity. This paper presents the optimization of excitation efficiency and color purity for He-Ne-Xe ternary gas mixtures. Furthermore, we investigate the effect that a protective dielectric layer has on UV photon efficiency in a matrix known as electrode type PDP.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.2
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• pp.719-725
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• 2017

Frozen milk products are commonly made in small refrigeration machines. R-502 has long been used as a refrigerant for soft ice cream machines, but it is being replaced with R-404A due to the issue of ozone layer depletion. However, R-404A has high global warming potential, so it also needs to be replaced. In this study, a mixture of R-290 and R-32 was considered as a new refrigerant. An optimization and performance evaluation of the mixture were conducted for a freezer volume of 2.8 liters. The focus of the optimization was the appropriate refrigerant charge and the opening of the expansion valve. At the optimized conditions, ice cream was produced in 6 minutes and 24 seconds with the mixture, and the COP was 0.83. For R-404A, the ice cream production time was 6 minutes and 22 seconds, and the COP was 0.90. The results may be used for the design of food refrigeration machines and to optimize other refrigeration cycles.

• Journal of Korean Society for Quality Management
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• v.42 no.4
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• pp.757-768
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• 2014

Purpose: In this paper we present a case study of developing fast curing adhesives for insulation material of LNG carriers using an extreme vertices design with four mixture components. Three material properties are considered - shear strength, viscosity, and tensile strength. In the optimization experiment, we used hardness instead of tensile strength due to shortage of specimens. Methods: We employ four-factor extreme vertices design with 19 runs and desirability function approach for simultaneously optimizing three responses. After selecting optimal condition of the mixture components, we do confirmation experiments to verify the reproducibility of the optimal condition under manufacturing circumstance. Results: Simultaneous optimal condition for the three responses, that is, shear strength, viscosity, and harness is obtained. At the optimal condition, confirmation experiments are executed in manufacturing circumstance. The variation for the shear strength is not satisfactory, which is due to the variation of the humidity. Conclusion: At the optimal condition three material properties are satisfactory. To reduce the variability for the shear strength, robust design is needed.