• Fashion & Textile Research Journal
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• v.15 no.5
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• pp.808-814
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• 2013

In this study, The mixture of three kinds of pre-treatment agents, Carboxymethyl cellulose sodium salt(CMC), Sodium alginate and Dextrin, have been prepared for the better coloration of digital textile printing. To get sharpness of outline during digital printing process, the optimal formulation is the CMC and Sodium alginate mixture 1:1 ratio by volume. Cyan, Yellow, and Black colours are excellent on the Sodium alginate mixtures. But, Magenta is excellent in the CMC and Dextrin mixture. Sharpness and printability are closely related to viscosity of the mixture. The most optimal sharpness of outline achieved with a consideration of coloring, and field operations account for production when the viscosity of the mixed pre-treatment agent approximately is 10~13 cSt. Change in shade and staining of wash fastness for all the treated samples with the mixtures rated 4-5 grade. Both dry rubbing fastness to shade change and staining are good in the treated samples, whereas wet rubbing fastness rated 2-3 grade. To improve wet rubbing fastness, the Sodium alginate and Dextrine mixture, which rated 3-4 grade for Black color, is applicable. With exception of 3 rating to black color, Light fastness is 4 rating for the remaining three colors in the regardless of treatment condition and mixing of the pre-treatment agent. Dry cleaning fastness of all samples are also 4-5 rating.

• Smart Structures and Systems
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• v.23 no.6
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• pp.615-626
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• 2019

Inerter-based damping devices (IBBDs), which consist of inerter, spring and viscous damper, have been extensively investigated in vehicle suspension systems and demonstrated to be more effective than the traditional control devices with spring and viscous damper only. In the present study, the control performance on cable vibration reduction was studied for four different inerter-based damping devices, namely the parallel-connected viscous mass damper (PVMD), series-connected viscous mass damper (SVMD), tuned inerter dampers (TID) and tuned viscous mass damper (TVMD). Firstly the mechanism of the ball screw inerter is introduced. Then the state-space formulation of the cable-TID system is derived as an example for the cable-IBBDs system. Based on the complex modal analysis, single-mode cable vibration control analysis is conducted for PVMD, SVMD, TID and TVMD, and their optimal parameters and the maximum attainable damping ratios of the cable/damper system are obtained for several specified damper locations and modes in combination by the Nelder-Mead simplex algorithm. Lastly, optimal design of PVMD is developed for multi-mode vibration control of cable, and the results of damping ratio analysis are validated through the forced vibration analysis in a case study by numerical simulation. The results show that all the four inerter-based damping devices significantly outperform the viscous damper for single-mode vibration control. In the case of multi-mode vibration control, PVMD can provide more damping to the first four modes of cable than the viscous damper does, and their maximum control forces under resonant frequency of harmonic forced vibration are nearly the same. The results of this study clearly demonstrate the effectiveness and advantages of PVMD in cable vibration control.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.621-628
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• 2008

The principal objective of this study was to develop the optimal recipe for muffins containing dried broccoli powder. In this study, broccoli powder was substituted for wheat flour in order to reduce its content. The study was conducted by determining the optimal sensory composite recipe, by preparing muffins with different levels of broccoli powder (A), sugar (B), and butter (C), by C.C.D (Central composite design) and performing sensory evaluation and analysis via RSM (Response surface methodology). The sensory measurements yielded significant values for appearance, flavor (p<0.01), texture (p<0.05), overall quality (p<0.05) and color (p<0.05), whereas instrumental measurements yielded significant values in lightness (p<0.01), redness (p<0.05), yellowness, baking loss rate (p<0.05), hardness (p<0.05), cohesiveness (p<0.01) and gumminess (p<0.05). The optimum formulations processed by numerical and graphical optimization were determined as 13.58g of broccoli powder, 92.02g of sugar, and 71.97g of butter.

• Food Science of Animal Resources
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• v.44 no.1
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• pp.146-164
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• 2024

Owing to the residual toxicity and adverse health effects of chemical preservatives, there is an increasing demand for using natural preservatives in food. Although many natural extracts have been evaluated, research on their antibacterial effects remains insufficient. Therefore, this study aimed to explore the possibility of developing Psidium guajava, Ecklonia cava, and Paeonia japonica (Makino) Miyabe & Takeda extracts as natural food preservatives. Further, the effect of mixing these extracts on microbial growth and quality was evaluated during the refrigeration of sausages. Optimal mixing ratios were determined based on the minimum inhibitory and bactericidal concentrations of each mixed extract against the Listeria monocytogenes, Salmonella spp. and Escherichia coli. D-optimal mixing design optimization tool was further used to obtain an optimum mixing ratio of Formulation 1 (F1). The antibacterial activity of F1 increased with increasing concentration, with similar activities at 0.5% and 1%. The sausages with synthetic or natural preservatives showed significantly lower lipid oxidation than those of the control and grapefruit extract-treated sausages after 4 wk of refrigeration. Total plate counts were observed only in the control and treatment groups stored for 3 wk, and no significant effect of ascorbic acid was observed. Compared to the other samples, sausages with added natural extracts showed the highest overall acceptability scores initially and after 4 wk. Therefore, similar amounts of grapefruit seed and natural extracts had the same effect on microbiological analysis and lipid rancidity during sausage storage. Hence, this mixture can serve as a potential natural preservative in meat products.

• Journal of the Computational Structural Engineering Institute of Korea
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• v.29 no.6
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• pp.563-569
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• 2016

This paper presents the resizing method of columns and beams that considers column-to-beam strength ratios to simultaneously control the initial stiffness and ductility of steel moment frames. The proposed method minimizes the top-floor displacement of a structure while satisfying the constraint conditions with respect to the total structural weight and column-to-beam strength ratios. The design variable considered in this method is the sectional area of structural members, and the sequential quadratic programming(SQP) technique is used to obtain optimal results from the problem formulation. The unit load method is applied to determine the displacement participation factor of each member for the top floor lateral displacement; based on this, the sectional area of each member undergoes a resizing process to minimize the top-floor lateral displacement. Resizing members by using the displacement participation factor of each member leads to increasing the initial stiffness of the structure. Additionally, the proposed method enables the ductility control of a structure by adjusting the column-to-beam strength ratio. The applicability of the proposed optimal drift design method is validated by applying it to the steel moment frame example. As a result, it is confirmed that the initial stiffness and ductility could be controlled by the proposed method without the repetitive structural analysis and the increment of structural weights.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.497-504
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• 2008

This study was conducted for the optimization of ingredients in salad dressing using Bokbunja (Rubus coreanum Miquel) juice. 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 (Bokbunja juice $15.70\sim47.10%$, oil $23.50\sim39.20%$, vinegar $3.90\sim19.60%$). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed the influence of each variable on the quality attribute of final mixture product. By the use of F-test, viscosity, color values (L, a, and b), emulsion stability and sensory characteristics (color) were expressed by a linear model, while the color values (L) and sensory characteristics (smell, taste, and overall acceptance) were by a quadratic model. The optimum formulations by numerical and graphical method were analogous: Bokbunja juice, oil and vinegar of 36.02%, 26.48%, and 12.00% by numerical method, respectively; those of 36.00%, 26.44%, and 12.06% by graphical method, respectively.

• Food Engineering Progress
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• v.21 no.2
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• pp.167-173
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• 2017

Purple-fleshed potato powder (PFPP) was investigated to determine optimal mixing ratio with milk powder and dextrin to produce a ready-to-eat mashed potato powder. The rheological characteristics, color, and anthocyanin contents were studied at a different concentration of ingredients. The power-law model was applied to explain the mechanical spectra of mashed potatoes which represented the change in structure induced by different mixing ratios. Mixture design was used to obtain the experimental points used to establish the empirical models to describe the effects of each ingredient on the characteristic of the mashed potato. The results of mechanical spectra showed that both storage and loss moduli (G' and G'') were significantly influenced by PFPP and milk powder concentration. The power law parameters n' and n'' showed higher values for the mashed potato with a lower concentration of PFPP and a higher concentration of milk powder, which showed that the gel networks involved in the mashed potato were weaker. The optimum mixing ratio with the highest redness and anthocyanin content, while maintaining the rheological properties similar to the commercial mashed potato, was determined as PFPP:milk powder:dextrin = 90.49:4.86:4.65 (w/w). The proportions of PFPP and milk powder in the formulation significantly changed the characteristics of mashed potato, whereas no significant effect of dextrin was observed in this formulation.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.25 no.9A
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• pp.1452-1460
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• 2000

A series of papers in recent literature on logical topology design for wavelength routed optical networks have proposed mathematical models and solution methods unifying logical topology design wavelength assignment and traffic routing. The most recent one is by Krishnaswamy and Sivarajan which is more unifying and complete than the previous models. Especially the mathematical formulation is an integer linear program and hence regarded in readiness for an efficient solution method compared to the previous nonlinear programming models. The solution method in [7] is however elementary one relying on the rounding of linear program relaxation. When the rounding happens to be successful it tends to produce near-optimal solutions. In general there is no such guarantee so that the obtained solution may not satisfy the essential constraints such as logical -path hop-count and even wavelength number constraints. Also the computational efforts for linear program relaxation seems to be too excessive. In this paper we propose an improved and unifying solution method based on the same to be too excessive. In this paper we propose an improved and unifying solution method based on the same model. First its computation is considerably smaller. Second it guarantees the solution satisfies all the constraints. Finally applied the same instances the quality of solution is fairly competitive to the previous near optimal solution.

• Textile Coloration and Finishing
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• v.23 no.4
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• pp.263-273
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• 2011

Digital textile printing(DTP) technology made considerable advances in recent years. In this study, a pre-treatment agent has been prepared for the better coloration of digital textile printing. The ink formulation contained three kinds of 5g thickener (CMC, Sodium alginate, Dextrin), 25g urea, 5g sodium carbonate, and 465g distilled water. The optimal sharpness of outline was found in the 1-3% concentration of the pre-treating agent with a viscosity of 10-15 cSt. Even if the color difference between untreated and treated samples was not apparent in the printing step, the color appearance increased after steaming. The color appearance of cyan, magenta, yellow, black reactive colorants increased in the order of CMC>Sodium alginate>Dextrin. Wash fastness to shade change and staining for the treated samples were 4-5 rating, while untreated sample was 1-2 rating. Also, the pre-treated sample with 1:1 mixtures had 4-5 rating. Both dry and wet rubbing fastness to shade change and staining were excellent in the treated samples, whereas rubbing fastness of untreated sample was 1-2 rating. With exception of 3 rating to black color, light fastness properties were 4 rating for the remaining three colors in the regardless of treatment condition and mixing of pre-treating agents. Dry cleaning fastness of all samples were also 4-5 rating irrespective of treatment condition and mixing of pre-treating agents.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.153-159
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• 2015

This study was conducted to develop food for the elderly, which are well-shaped and easy to chew and swallow. The amounts of water and gelatin were adjusted to facilitate breaking down of the food with the tongue. In the aging society, it is necessary to support the development of a variety of products that can ease the intake functions of swallowing and chewing, while complementing with the essential nutrients supplements; such products can be actively commercialized in the elderly industry. Various types of food, for elderly with difficulties in chewing and swallowing, were used for sensory assessment. Sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in the appearance (p<0.01), saltiness (p<0.01) and overall quality (p<0.01). The optimum formulation of pan fried flat fish, calculated by numerical and graphical method, was 8.54 g of salt and 6.34 g of olive oil. Moisture content, hardness, and adhesiveness of pan fried flat fish were 84.77%, 250, and -1.20, respectively. The result showed that easily chewable and swallowable pan fried flat fish for the elderly will have sufficient competitiveness, considering its safety, taste, and preference. This study may provide the basic materials for the development of easily chewable and swallowable foods for elderly.