• 대한영양사협회학술지
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• 제14권2호
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• pp.105-113
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• 2008

The purpose of this study was to develop a muffin containing dried leek powder. The complete analysis was conducted using the Design Expert 7 program (Stat - Easy Co., Minneapolis, MN, USA). The leek muffins were produced with varying amounts of leek powder (A), sugar (B), and butter (C). According to response surface methodology (RSM), there were 16 experimental points, including two replicates. The leek muffin formulation was optimized using rheology and sensory analyses. For the results, a quadratic model was applied in determining lightness, volume, hardness, and sensory characteristics, including flavor, texture, and overall quality; redness and height were represented by a linear model. Lightness decreased and redness increased with increasing amounts of leek powder (p<0.001). In addition, hardness displayed significant differences (p<0.001) with increasing amounts of leek powder. The sensory evaluation results showed significant differences for color, flavor, texture, and overall quality (p<0.05). Based on the numerical and graphical methods, the optimal formulation was determined as 8.30 g of leek power, 88.37 g of sugar, and 81.70 g of butter.

• 한국식품영양학회지
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• 제29권4호
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• pp.480-485
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• 2016

This study was conducted to develop food for the elderly, which is easier to chew and swallow, using gelification. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dieticians (10 women) working in nursing care facilities. The sensory optimal composite recipes were determined by the central composite design (CCD). The optimum formulation of hot pepper paste stir fried pork calculated by the numerical and graphical method was 1.48 g of sugar and 18.97 g of hot pepper paste. The optimum formulation of seasoned spinach was 8.0 g of sesame oil and 5.41 g of soy sauce. Moisture content, hardness, and adhesiveness of hot pepper paste stir fried pork was 76.49%, 2.50, and -1.20, respectively. Moisture content, hardness, and adhesiveness of seasoned spinach was 83.48%, 2.27, and -1.17, respectively. This study provides the basic materials for the development of easily chewable and swallowable foods for the elderly, which can reduce the risk of food going down the wrong pipe, and the preference can be improved by eating solid food instead of porridge or liquid food. The development of food for the elderly, which takes the difficulties in chewing and swallowing among the elderly into consideration and reflects their preference and has sufficient amount of nutrients, is important to enable the elderly to enjoy their meals and it is one of the biggest challenges in Korea, as Korean society is aging rapidly.

• 한국수자원학회논문집
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• 제30권5호
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• pp.441-447
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• 1997

강우계측망이나 인공위성을 이용하여 어떤 지역의 강우를 관측할 경우 각 관측방법의 특성에 따라 관측오차가 발생하게 된다. 즉, 강우계측망을 이용할 경우 관측된 강우는 시간적으로 연속이지만 공간적으로는 불연속의 특성을 갖게 되고 인공위성을 이용하는 경우 강우는 공간적으로는 연속이지만 시간적으로 불연속인 특성을 나타내게 된다. 이에 따라 관측오차의 계산은 강우의 시간적-공간적 통rP특성과 관측방법에 따라 각각 다르게 정량화된다. 현재 이 문제와 관련하여 North와 Nakamoto(1989)가 제안한 관측오차의 추정식이 가장 대표적이라고 할 수 있으며, 이 식에서는 강우의 통계특성과 관측방법에 따른 특성이 고려되어 있다. 이 식은 강우의 특성이 어느 정도 파악되는 경우 적절한 강우관측 계획 수립을 가능할 수 있게 해준다. 본 논문에서는 먼저 관측방법에 따른 관측오차의 계산에 대해 살펴보고, 명 책의 다차원 강우모형을 이용하여 이 문제에 적용해 보았다. 적용 결과 현재까지의 관측오차 계산에는 강우의 2차원 통계 특성만이 고려되기 때문에 모형의 매개변수들이 이 특성에 맞추어 적절히 추정된 경우, 모형에 따른 관측오차의 크기는 크지 않은 것으로 밝혀졌다. 앞으로 이러한 단점은 2차원 이상의 통계특성을 고려하는 관측오차의 추정식, 궁극적으로는 강우의 확률밀도함수를 고려할 수 있는 관측오차의 추정식의 개발을 통해 개선될 수 있을 것이다.

• 한국식품영양과학회지
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• 제35권5호
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• pp.641-648
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• 2006

본 연구는 함초가루를 이용한 설기떡을 개발하기 위하여 재료의 최적 혼합비율을 찾는데 목적이 있다. 설기떡의 품질에 가장 영향을 미치는 수분, 함초가루, 설탕첨가율을 독립 변수로 설정하였고, 예비실험을 거쳐 수분 $13{\sim}18%$, 함초가루 $2{\sim}6%$, 설탕 $8{\sim}13%$의 범위에서 혼합물 실험계획법(mixture design) 중 D-optimal design을 이용하여 최적 재료 혼합비율을 찾고자 하였다. 각 설정된 범위를 입력하였을 때 10개의 실험점이 형성되었고, 4개의 반복점이 선택되어 실험점은 모두 14개가 설정되었다. 각 조건별 실험결과를 모델링화 하여 F-test를 통해 유의성을 검증한 결과 색도의 명도, 적색도, 황색도, 텍스쳐의 검성과 씹힘성, 관능검사 항목인 맛과 부드러운 정도는 linear 모델로 결정되었고, 텍스쳐의 경도, 관능검사의 색, 냄새, 촉촉한 정도, 전반적인 기호도는 quadratic 모델로 결정되었다. 모델의 적합성을 분석한 결과 모든 항목에서 probability가 모두 0.05% 이내에서 유의성을 보여 모델로서 적합함이 인정되었다. 반응표면과 trace plot의 결과 수분과 설탕첨가율이 높을수록, 함초가루 첨가량율이 낮을수록 명도는 높고, 적색도와 황색도는 낮았다. 텍스쳐의 경우 함초 첨가율이 증가할수록 경도, 검성, 씹힘성이 증가하여 함초가루의 첨가율이 높을 경우 설기떡의 부드러움을 저하하는 원인이 되었다. 관능검사 결과에서도 수분, 함초가루, 설탕을 많이 첨가할 경우에는 오히려 낮은 점수를 받았고, 특히 수분과 함초가루에 의하여 많은 영향을 받았다. 함초가루를 첨가한 설기떡의 최적 재료 혼합비율은 수치 최적화에서는 수분 15.2%, 함초가루 3.0%, 설탕 9.8%이었고, 모형적 최적화에서는 desirability가 0.620에 해당하는 수분 15.2%, 함초가루 3.1%, 설탕 9.7%로 수치 최적화점과 유사하게 나타났다.

• 동아시아식생활학회지
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• 제23권6호
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• pp.799-809
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• 2013

This study was performed to determine the optimal composition of a makgeolli administered nuruk, water and Asparagus cochinchinensis. The experiment was designed base on BBD (box-behnken design), and an evaluation was carried out by means of RSM (response surface methodology), which included 15 experimental points with 3 replicates for the three independent variables nuruk, water and Asparagus cochinchinensis. The nuruk levels were tested in a range of 10~30 g, the water levels in a range 120~180% and Asparagus cochinchinensis was tested within a range of 2~6% by the weight of cooked-rice. Using the F-test, brix and appearance were expressed as a linear model, whereas the pH, acidity, DPPH radical scavenging, L-value, savory taste, taste, fresh aroma, after swallow and overall acceptability were expressed as a quadratic model. Increased amount of Asparagus cochinchinensis led to the reduction of the sensory scores for appearance, flavor, taste, texture and overall quality. The optimum formulation by numerical and graphical method were similar: nuruk 24.50 g, water 174.95% and Asparagus cochinchinensis 2.40%.

• 한국식품조리과학회지
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• 제26권5호
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• pp.617-626
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• 2010

The purpose of this study was to determine the optimal mixing conditions of three different amounts of seatangle powder, sugar, and butter in germinated brown rice cookie prepared with seatangle powder. The experiment was designed according to the Central Composite Design of response surface, which showed 16 experimental points including 2 replicates for seatangle powder, sugar and butter. The mechanical and sensory properties of each test 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. The L value, a value and b value decreased with increasing seatangle powder content and increased with sugar content. The a value and b value increased with increasing butter content, whereas the L value decreased with increasing butter content. Hardness decreased with increasing butter content. The results of sensory evaluation showed very significant values for texture (p<0.001), taste (p<0.01), and overall quality (p<0.05). As a result, the optimum formulation by numerical and graphical methods was calculated to be seatangle powder 4.25 g, sugar 49.86 g, and butter 58.23 g.

• Journal of Information Processing Systems
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• 제9권1호
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• pp.53-68
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• 2013

We investigate the rate-compatible punctured convolutional (RCPC) codes concatenated with hierarchical QAM for designing a cross-layer unequal error protection scheme for H.264 coded sequences. We first divide the H.264 encoded video slices into three priority classes based on their relative importance. We investigate the system constraints and propose an optimization formulation to compute the optimal parameters of the proposed system for the given source significance information. An upper bound to the significance-weighted bit error rate in the proposed system is derived as a function of system parameters, including the code rate and geometry of the constellation. An example is given with design rules for H.264 video communications and 3.5-4 dB PSNR improvement over existing RCPC based techniques for AWGN wireless channels is shown through simulations.

• 한국항공우주학회지
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• 제38권7호
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• pp.684-692
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• 2010

본 논문에서는 지구-달 천이를 위한 최적 궤도 설계에 관한 연구를 수행하였다. 지구와 달의 인력을 동시에 고려한 평면상 제한 3체 궤도 운동 모델을 바탕으로 지구 출발시에는 순간 추력을, 지구-달 천이 과정 및 달 임무궤도 투입시에는 연속 추력을 사용하는 혼합형 궤도전이 방법을 제시하였다. 최적화 풀이 방법으로서 Direct Transcription 및 Collocation을 이용한 비선형 프로그래밍 기법을 적용하였으며, 지구 출발 및 달 임무궤도 투입 궤적의 형상은 순간 추력의 연속 추력에 대한 상대 가중치 및 비행시간에 의하여 매우 달라질 수 있음을 파악하였다.

• 한국식품영양학회지
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• 제27권4호
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• pp.706-715
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• 2014

The purpose of this study was to determine the optimal mixing ratio of Alaska Pollack (Theragra chalcogramma) and olive oil in the preparation of sausage. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points including 2 replicates for Alaska Pollack and olive oil. The physical, mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the physical and mechanical properties showed a significant increase or decrease in the following properties: dough sweetness (p<0.05); sausage L (p<0.05), a (p<0.001), and b (p<0.01); hardness (p<0.01), chewiness (p<0.05), and gumminess (p<0.01). Also, the sensory measurements showed a significant improvement in color (p<0.05), flavor (p<0.01), taste (p<0.001), tenderness (p<0.05), chewiness (p<0.01), mositness (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as Alaska Pollack 35.74 g and olive oil 7 g.

• 한국식품영양학회지
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• 제27권5호
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• pp.929-939
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• 2014

The purpose of this study was to determine the optimal mixing ratio of Gynura procumbens and milk in the preparation of beef patties. The experiment was designed according to the central composite design for estimating the response surface, demonstrating 10 experimental points including 2 replicates for Gynura procumbens and milk. The physical, mechanical and sensory properties of the test materials were measured, and a canonical form and perturbation plot were used to show the influence of each ingredient on the final product mixture. Results of the measurements showed significant increases or decreases in the following properties: dough moisture (p<0.05); beef patty a (p<0.001) and b (p<0.001); hardness (p<0.01), adhesiveness (p<0.05), chewiness (p<0.05), and gumminess (p<0.05). In addition, the sensory measurements showed significant improvements in color (p<0.001), flavor (p<0.05), greasy (p<0.05) and overall quality (p<0.05). The optimum formulation calculated from the numerical and graphical analysis was 1.75 g Gynura procumbens and 20.44 g of milk.