• 한국경영과학회:학술대회논문집
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• 대한산업공학회/한국경영과학회 2004년도 춘계공동학술대회 논문집
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• pp.92-95
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• 2004

A mixture experiment is a special type of response surface experiment in which the factors are the ingredients or components of a mixture, and the response is a function of the proportions of each ingredient. Evolutionary operation is useful to improve on-line full-scale manufacturing processes by systematically changing the levels of the process variables without jeopardizing the product. This paper presents an evolutionary operation procedure for large-scale mixture production processes based on simplex search procedure, which can be beneficial to practitioners who should improve on-line mixture process quality while meeting the production schedule of the mixture product.

• 품질경영학회지
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• 제40권3호
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• pp.347-358
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• 2012

Purpose: Given the mixture components - process variables experimental data, we propose the strategy to find the proper combined model. Methods: Process variables are factors in an experiment that are not mixture components but could affect the blending properties of the mixture ingredients. For example, the effectiveness of an etching solution which is measured as an etch rate is not only a function of the proportions of the three acids that are combined to form the mixture, but also depends on the temperature of the solution and the agitation rate. Efficient designs for the mixture components - process variables experiments depend on the mixture components - process variables model which is called a combined model. We often use the product model between the canonical polynomial model for the mixture and process variables model as a combined model. Results: First we choose the reasonable starting models among the class of admissible product models and practical combined models suggested by Lim(2011) based on the model selection criteria and then, search for candidate models which are subset models of the starting model by the sequential variables selection method or all possible regressions procedure. Conclusion: Good candidate models are screened by the evaluation of model selection criteria and checking the residual plots for the validity of the model assumption. The strategy to find the proper combined model is illustrated with examples in this paper.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2015년도 추계 학술논문 발표대회
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• pp.19-20
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• 2015

In this research, by examining the influence that high quality fine aggregate and low quality fine aggregate have on the strength of concrete through tests, the manifest strength of concrete according to high quality fine aggregate was reviewed. The results showed that compared to low quality fine aggregate usage mixture, the unit volume to achieve the same liquidity decreased and accordingly the W/B also decreased therefore increasing the strength of concrete, and as high quality fine aggregate was used, it is determined that there can be improvements to the economically feasibility of usage mixture and improvement in durability etc.

• Journal of Mechanical Science and Technology
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• 제14권5호
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• pp.537-546
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• 2000

The heat transfer characteristics of refrigerant-oil mixture for horizontal in-tube evaporator have been investigated experimentally. A smooth copper tube and a micro-fin tube with nominal 9.5 mm outer diameter and 1500 mm length were tested. For the pure refrigerant flow, the dependence of the axial heat transfer coefficient on quality was weak in the smooth tube, but in the micro-fin tube, the coefficients were 3 to 10 times greater as quality increases. Oil addition to pure refrigerant in the smooth tube altered the flow pattern dramatically at low mass fluxes, with a resultant enhancement of the wetting area by vigorous foaming. The heat transfer coefficients of the mixture for low and medium qualities were increased at low mass fluxes. In the micro-fin tube, however, the addition of oil deteriorates the local heat transfer performance for most of the quality range, except for low quality. The micro-fin tube consequently loses its advantage of high heat transfer performance for an oil fraction of 5%. Results are presented as plots of local heat transfer coefficient versus quality.

• Asian-Australasian Journal of Animal Sciences
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• 제24권3호
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• pp.344-350
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• 2011

Kura clover (Trifolium ambiguum M. Bieb.) is a potentially useful perennial legume because of its excellent nutritive value and persistence under environmental extremes. However, information about forage quality of kura clover - grass mixtures adapted to the North-Central USA is limited. Objectives of this research were to determine forage nutritional value of kura clover-grass mixtures under different harvest frequency and cutting height regimes. 'Rhizo' kura clover was grown alone and in binary mixtures with 'Park' Kentucky bluegrass (Poa pratensis L.), 'Comet' orchardgrass (Dactylis glomerata L.), and 'Badger' smooth bromegrass (Bromus inermis Leyss.) at the Arlington Agricultural Research Station located near Madison, WI. Three harvest frequencies ($3{\times}$, $4{\times}$, or $5{\times}$ annually) and two cutting heights (4- or 10-cm) were imposed on each binary mixture and on kura clover grown alone. Higher nutritive value was observed in the binary mixtures with more frequent harvest and lower cutting height. Averaged over 3 years and all harvest frequency and cutting height treatments, the nutritive value of the Kentucky bluegrass and smooth bromegrass mixtures was superior to that of the orchardgrass mixture ($410\;g\;kg^{-1}$ NDF and $194\;g\;kg^{-1}$ CP in the Kentucky bluegrass mixture; $405\;g\;kg^{-1}$ NDF and $188\;g\;kg^{-1}$ CP in the smooth bromegrass mixture; $435\;g\;kg^{-1}$ NDF and $175\;g\;kg^{-1}$ CP in the orchardgrass mixture). All of the mixtures and harvest management systems evaluated in this study produced forage with quality equivalent to "grade one" alfalfa hay and suitable for highproducing livestock, even though the highest quality was observed in the Kentucky bluegrass mixture with $5{\times}$ harvesting at the shorter cutting height.

• 한국식품조리과학회지
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• 제16권4호
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• pp.316-320
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• 2000

This study was carried out to standardize the recipe of Gaeseong-Juak. The formation and quality of the Juak were investigated under different treatment conditions. 1. The high ratio of medium flour(20%) in the flour mixture resulted in poor swelling. 2. The flour mixture with 10% strong flour showed higher volume of Gaeseong-Juak compared with the 10% mixture of medium flour, but the score of sensory evaluation was low. 3. The addition of Makkoli in the dough did not give significant difference in the formation of Juak, but the sensory score was low. 4. The deep-frying temperature in the range of 150$\^{C}$ to 170$\^{C}$ allowed the greatest swelling of Gaeseong-Juak, but the highest quality score was obtained at 160$\^{C}$ treatment. Overall, the best preparation condition of Gaeseong-Juak was that the mixture of waxy rice flour with 10% medium flour was kneaded with Makkoli and fried at 160$\^{C}$.

• 한국품질경영학회:학술대회논문집
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• 한국품질경영학회 1998년도 The 12th Asia Quality Management Symposium* Total Quality Management for Restoring Competitiveness
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• pp.239-250
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• 1998

A method of finding optimal linear restriction on regression parameters in linear model for mixture experiments in the sense of minimizing integrated mean squared error is studied. We use the formulation of optimal restrictions on regression parameters for estimating responses proposed by Park(1981) by transforming mixture components to mathematically independent variables.

• 품질경영학회지
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• 제34권3호
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• pp.62-65
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• 2006

We can use the ridge regression as a means for stabilizing the coefficient estimators in the fitted model when performing experiments in highly constrained regions causes collinearity problems in mixture experiments. But there is no theory available on which to base statistical inference of ridge estimators. The bootstrap could be used to seek the confidence intervals of ridge estimators.

• 품질경영학회지
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• 제27권1호
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• pp.80-90
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• 1999

In this paper, reliability estimation using Gibbs sampler is considered for the mixture model with Gamma family, Gibbs sampler is derived to compute the features for the posterior distribution. By simulation study, the maximum likelihood estimator and the Gibbs estimator are obtained. A numerical study with a simulated data is provided.

• 한국축산식품학회지
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• 제36권1호
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• pp.19-22
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• 2016

This study was conducted to improve sensory quality of Jokbal (Korean Pettitoes) made from frozen pig feet by addition of herbal mixture (glasswort, raspberry and Sansa powders). After adding herbal mixture, lipid oxidation (2-thiobarbituric acid values, TBARS), sensory property, and textural property were determined. Herbs were individually added into cooking soup at concentration of 6% (low concentration treatment, LCT) or 12% (high concentration treatment, HCT) of raw pig feet. Refrigerated pig feet were used as control. Thawed feet without any herbal mixture were used as freezing treatment (FT). TBARS in LCT or HCT were lower than that in FT, and showed the similar to that in Control. Addition of the herbal mixture was effective in improving the flavor and textural property of thawed feet by inhibiting lipid oxidation and protein denaturation in a dose-dependent manner.