• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.256-266
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• 2014

The purpose of this study was to determine the optimal mixing conditions of soybean oil and bread crumbs mixture for pork patty. The experiment was designed according to the central composite design of response surface methodology. There were ten experimental points, including two replicates for soybean oil and bread crumbs. The physicochemical and mechanical analyses of each sample, including pH, cooking loss, thickness increase, moisture content, lightness, hardness, adhesiveness, springiness, chewiness, and gumminess showed significant differences (p<0.05). The results of sensory evaluation showed significant differences in tenderness, juiciness, and overall quality (p<0.05). The optimum formulation calculated by numerical and graphical method was 13.61 g of soybean oil and 6.35 g of bread crumbs. The results obtained in this study will be useful to the meat industry, which tends to decrease the saturated fatty acid content with a concomitant enrichment in the unsaturated fatty acids content.

• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.101-110
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• 2014

This study was performed to determine the optimal composition of a muffin added with jerusalem artichoke powder and oligosaccharide. The experiment was designed based on CCD (central composite design), and evaluation was carried out by means of RSM (response surface methodology), which included 10 experimental points with three replicates each for the two independent variables jerusalem artichoke powder and oligosaccharide. The experimental muffin was prepared according to a traditional recipe, except that the flour was partially replaced by jerusalem artichoke powder (5, 15, or 25%) and the sugar was partially replaced by oligosaccharide (25, 50, or 75%). Using F-test, height, moisture, a-value, b-value, springiness, cohesiveness, texture, and overall acceptability were expressed as a linear model, whereas volume, pH, L-value, appearance, flavor and taste were expressed as a quadratic model. Increased amounts of jerusalem artichoke powder led to reduction of sensory scores for appearance, flavor, taste, texture, and overall quality. The optimum formulation determined by the numerical and graphical methods were similar: jerusalem artichoke powder 10.99%, oligosaccharide 71.40%.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.623-636
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• 2014

This study was performed to determine the optimal composition of muffins added with dropwort powder, egg and sugar. The experiment was designed based on BBD (Box-behnken design), and evaluation was carried out by means of RSM (response surface methodology), consisting of 13 experimental points with three replicates each for three independent variables dropwort powder, eggs and sugar. Using F-test, height, moisture, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity, L-value, a-value, springiness, cohesiveness, chewiness, brittleness, color, and appearance acceptability were expressed as a linear model, whereas pH, b-value, flavor, taste, and texture were expressed as a quadratic model. After swallow and overall acceptability were expressed as a 2FI model. As dropwort powder content increased, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity increased. Increasing amounts of dropwort powder led to reduction of sensory scores for color, appearance, flavor, taste, and texture quality. The optimum formulation determined by the numerical and graphical methods were similar: dropwort powder 6 g, egg 77 g, and sugar 60 g.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.195-206
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• 2012

The purpose of this study was to determined the optimal mixing condition of two different amounts of tomato powder (A), and starch (B) for the preparation of sausage prepared with tomato powder was determined. The content of lycopene was 3 mg/g. The experiment was designed according to the central composite design of response surface, which showed 10 experimental points including 2 replicates for tomato powder and starch. The physiochemical, mechanical, antioxidant activity and sensory characteristics of samples were measured. The results of the physiochemical, mechanical and antioxidant activity analysis of each sample, including pH, moisture content, color L, color a, color b, hardness, chewiness and cohesiveness, total phenolic content and DPPH free radical scavenging activity showed significant differences. The sensory measurements were significantly different in color, flavor, chewiness, overall quality. The optimum formulation, which was calculated using the numerical and graphical method, was determined to be 4.26 g tomato powder and 7.51 g starch.

• Journal of the Korean Society of Food Culture
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• v.26 no.3
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• pp.283-294
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• 2011

The purpose of this study was to determine the optimal mixing conditions for three different amounts of mulberry juice, sugar, and agar powder for Yanggaeng prepared with mulberry juice. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 16 experimental points including 2 replicates for mulberry juice, sugar and agar powder each?? The mechanical and sensory properties of test materials were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the mechanical properties showed a significant increase or decrease?? in pH, sugar content, water content, viscosity, l-value, a-value, b-value, hardness, springiness, chewiness, gumminess, cohesiveness. Also the sensory measurements showed a significant improvement?? in appearance, flavor, color, sweetness, texture, overall quality. As a result, the optimum formulation by numerical and graphical methods was calculated as mulberry juice 41.99 g, sugar 90.00 g, agar powder 3.18 g.

• ETRI Journal
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• v.38 no.5
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• pp.941-951
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• 2016

In this paper, cognitive radio and simultaneous wireless information and power transfer (SWIPT) are effectively combined to design a spectrum-efficient and energy-efficient transmission paradigm. Specifically, a novel SWIPT-based primary-secondary cooperation model is proposed to increase the transmission rate of energy/spectrum constrained users. In the proposed model, a multi-antenna secondary user conducts simultaneous energy harvesting and information forwarding by means of power splitting (PS), and tries to maximize its own transmission rate under the premise of successfully assisting the data delivery of the primary user. After the problem formulation, joint power splitting and beamforming optimization algorithms for decode-and-forward and amplify-and-forward modes are presented, in which we obtain the optimal PS factor and beamforming vectors using a golden search method and dual methods. Simulation results show that the proposed SWIPTbased primary-secondary cooperation schemes can obtain a much higher level of performance than that of non-SWIPT cooperation and non-cooperation schemes.

• Journal of Distribution Science
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• v.19 no.12
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• pp.1-14
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• 2021

Purpose: For the last few decades, TQM has become a hot topic in the inner-disciplinary field in the production management line. Still, unfortunately, the study of TQM and Quality Output management is partially only attached to the tangible side in the production management line. Whereas theoretically, the implications of TQM require incremental improvement in all management lines (e.g., HRM, Marketing, Operations, and Distribution Management). Therefore, starting from the main problem, this study aims to analyze the effect of total quality management, Organizational Culture, Perceived Distribution of Quality Awareness, and quality output through a more in-depth analysis. Research design, data and methodology: We conducted a survey of 170 respondents from managers, staff, and employees from 48 companies in Indonesia. We used a quantitative approach with the SEM method to answer this study's problem formulation and hypotheses. Results: The results of our research stated that based on the demonstration of statistical test results, all hypotheses were positive and significant, both direct and indirect relationship demonstrations. Conclusions: Universally, the findings in this study illustrate that the supporting factor for creating value-added in TQM and Quality output lies in the optimal and positive organizational culture and Perceived Distribution Quality Awareness factors in the organization.

• Analytical Science and Technology
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• v.33 no.6
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• pp.252-261
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• 2020

Currently, the potentiometric titration and the high pressure liquid chromatography (HPLC) method were utilized in Korean Pharmacopoeia XII (KP XII) as well as other pharmacopoeias (USP, EP, BP) for determination of loperamide hydrochloride in raw materials and capsules, respectively. The research objective is to overcome the remaining drawbacks from current methods such as solubility of mobile phase (KP XII), less scientific approach (USP 43) or using paired-ion chromatography reagent which shows some limitations (BP2017 and other formulation monographs). The proposed method was optimized by Design of Experiment (DoE) tool to obtain the satisfied method for determination of loperamide hydrochloride. The optimal condition was performed on the common C18 column (150 mm × 4.6 mm; 5 ㎛) using isocratic elution with the mobile phase containing 40 mM of potassium phosphate monobasic (pH 3.0) and acetonitrile (56:44), at a flow rate of 0.7 mL/min. The optimized method was validated and met the requirements of the International Conference on Harmonization. The developed method was applied to determine loperamide hydrochloride in capsules and can be used to update the current monograph in KP XII.

• Journal of Advanced Navigation Technology
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• v.8 no.1
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• pp.26-37
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• 2004

Consistent and realistic error covariance information is important for position estimation, error analysis, fault detection, and integer ambiguity resolution for differential GNSS. In designing a position domain carrier-smoothed-code filter where incremental carrier phases are used for time-propagation, formulation of consistent error covariance information is not easy due to being bounded and temporal correlation of propagation noises. To provide consistent and correct error covariance information, this paper proposes two recursive filter algorithms based on carrier-smoothed-code techniques: (a) the stepwise optimal position projection filter and (b) the stepwise unbiased position projection filter. A Monte-Carlo simulation result shows that the proposed filter algorithms actually generate consistent error covariance information and the neglection of carrier phase noise induces optimistic error covariance information. It is also shown that the stepwise unbiased position projection filter is attractive since its performance is good and its computational burden is moderate.

• Preventive Nutrition and Food Science
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• v.13 no.3
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• pp.231-236
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• 2008

Response surface methodology (RSM) was used for the analysis and optimization of the production process of strawberry Kochujang. Experiments were carried out according to a central composite design, selecting strawberry puree content and red pepper powder content as independent variables and soluble solids content, moisture content, water activity, color characteristics ($L^*-$, $a^*-$, and $b^*$-values) as response variables. The polynomial models developed by RSM were highly effective for describing the relationships between the study factors and the responses. Kochujang containing a higher amount of red pepper powder had a higher soluble solids content; on the contrary, soluble solids content decreased with the increase in the strawberry puree content in the sample. Moisture content increased with increased strawberry puree content but decreased with increased red pepper powder content. Water activity increased with the increase in strawberry puree content in the sample but was less affected by the amount of red pepper powder content. Decreases in $L^*$-values with increasing amount of red pepper powder were noted. $a^*$-values decreased with the increases in red pepper powder content but increased with the increase in strawberry puree content in the Kochujang formulation. $b^*$-values decreased with the increases in red pepper powder content but was less affected by the strawberry puree content. Overall optimization, conducted by overlaying the contour plots under investigation, was able to point out an optimal range of the independent variables within which the six responses were simultaneously optimized. The point chosen as representative of this optimal area corresponded to strawberry puree content=14.36% and red pepper powder content=11.33%, conditions under which the model predicted soluble solids content=$59.31^{\circ}Brix$, moisture content=45.30% (w.b.), water activity=0.758, $L^*$-value=24.81, $a^*$-value=7.250, and $b^*$-value=10.19.