• 한국식품영양과학회지
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• 제25권3호
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• pp.453-459
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• 1996

This study was carried out to determine the changes in quality during the drying process and the optimum drying condition for utilizing soybean curd residue. The quality criteria for soybean curd residue were acid value, peroxide value, fatty acid composition and microbial concentration. The acid values of soybean curd residue were 7.5, 4.5 and 5.9 KOH mg/g upon 12 hour drying with open-air sun, ambient-air blast and warm-air blast, respectively. The numbers of total aerobic bacteria and molds increased remarkably during drying with open-air sunlight, ambient-air blast and warm-air blast except for hot air blast. Among different drying methods, the hot air blast drying(1kg of sample) was the most effective methods, which completed in three hours. Also, the drying method demonstrated a typical drying curve ; settling down, constant rate drying and falling rate drying period were shown within one hour, from one and three hours and after three hours, respectively. Moreover, there was significant variation in the constant drying period for the quality of soybean curd residue.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2003년도 ICCAS
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• pp.264-268
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• 2003

Recently reduction of industrial products in size and weight has been increased by application of micro-drills in gadgets of high precision and a great interest of a micro-drilling has been raised. Due to the lack of tool stiffness and the chip packing, the micro-drilling requires not only the robust tool structure which has not affected by vibration but also effective drilling methods designed to prevent tool fracture from cutting troubles. This paper presents an optimum design shape of a 0.15 mm micro-drill associated with a new manufacturing process to improve the production rate and to lengthen the tool life and suggestions on the micro-drilling characteristic properties associated with the tool life and workpiece quality.

• 한국공작기계학회논문집
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• 제13권3호
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• pp.133-140
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• 2004

Recently reduction of industrial products in size and weight has been increased by application of micro-drills in gadgets of high precision and a great interest of a micro-drilling has been raised. Due to the lack of tool stiffness and the chip packing, the micro-drilling requires not only the robust tool structure which has not affected by vibration but also effective drilling methods designed to prevent tool fracture from cutting troubles. This paper presents an optimum design shape of a 0.15 mm micro-drill associated with a new manufacturing process to improve the production rate and to lengthen the tool life and suggestions on the micro-drilling characteristic properties associated with the tool life and workpiece quality.

• 품질경영학회지
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• 제9권2호
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• pp.10-14
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• 1981

Products are assumed to be spoiled and not recoverable when the raw material below the prescribed weight level is charged in the mold. The raw material is autoscaled and their weight is normally distributed with a given variance. This paper describes an appropriate stochastic model of determining the optimum weight allowance and the associated defective rate for auto scale system. The optimum weight allowance and the defective rate which minimizes the total loss of defective and the excess weight allowance is obtained. A numerical example for the existing rubber company is also presented and evaluated.

• 한국조리학회지
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• 제23권5호
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• pp.67-76
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• 2017

This study investigated the quality characteristics of melon jam with RSM. The melon jam was prepared with 50~65% sugar, 0.5~2.0% pectin, and 0.1~0.5% citric acid. Sugar and pectin caused the increase in sweetness, Hunter's colorimetric characteristics (a, b), and firmness. Citric acid caused decrease in pH, sweetness, firmness. Sensory evaluation results showed that preferences for the melon jam increased as sugar, pectin, and citric acid approached their optimum values and then decreased as they exceeded optimum levels. Consequently, the proposed optimum levels in the ingredient formulation for manufacture of the standard melon jam were 59.0% sugar, 1.4% pectin, and 14.9% citric acid, as based on both numerical and graphic statistical analyses. Ultimately, this study was expected to contribute to the commercialization of melon jams of high quality.

• Journal of Welding and Joining
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• 제12권3호
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• pp.71-81
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• 1994

Laser cutting is experiencing a rising worldwide acceptance in the industry. Expert systems are necessary for the systematic arrangement and searching of experimental data existing in journal papers, job handbooks, etc.. This paper proposes an expert system for the selection of the appropriate laser cutting variables from the available database. Optimum cutting conditions according to the given cutting velocity were searched and qualitative comments which are difficult to be used as database variables were shown at each velocity using the binary and fuzzy inference. These comments could be informative to unskilled operators of the laser cutting process. Typical cutting conditions of the mild steel and stainless steel were included and the working range and quality variations were displayed graphically. The proposed algorithm was implemented in an IBM compatible personal computer as an expert system for CO$_{2}$ laser cutting to derive the optimum cutting conditions by using the turbo prolog.

• Journal of Communications and Networks
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• 제9권4호
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• pp.438-445
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• 2007

In this paper, we consider the problem of optimum selection of quality-of-service(QoS) classes in interworking between the networks in a next-generation-network(NGN) environment. After introducing the delay-cost and loss-cost characteristics, we discuss the time-invariant(TI) and time-variant(TV) scenarios. For the TI case, we show that under nearly lossless transmission condition, each network can make its own optimization regardless of other networks. For the TV case, we present sufficient conditions under which the optimum QoS class of each network can be considered fixed with respect to time without considerable degradation in the optimization target. Therefore, under the conditions presented in this paper, the QoS of a flow in each network can be determined solely by considering the characteristics of that network and this QoS class can be held fixed during the flow period.

• 동아시아식생활학회지
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• 제4권3호
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• pp.147-169
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• 1994

This study was conducted to ivestigate the quality of modeled chinese-cabbage Kimchi. The mutual action of sub-ingredients and optimum mixing conditions were examined by analyses of pH, acidity, content of vitamins, carotenes, number of total microorganism, and Lactobacilli, the activities of softening related to enzymes (polygalacturonase and ${\beta}$-galactosidase), and sensory quality during fermentation. The result about the mutual action of red pepler powder and garlic showed that the pH was decresed as concentration of garlic was higher and that of red peppler powder became lower. Kimchi had unpleasant taste and undesirable odor when the adding ratio of the peper powder and garlic was unbalanced. As the concentration of garlic became higher, the content of vitamin C in Kimchi tissue decreased while that of vitamin C in Kimchi juice increased. The contents of vitamin B1, B2 and carotene increased as the concentration of garlic became lower. The optimum mixing ratio of red pepper powder and garlic evaluated by overall eating quality was 4.66% and 3.45%, respectively. The result about the mutual action of ginger and green onion was that pH became higher as the concentration of ginger was 1.84% and that of green onion was 5.96%. The intensity of fresh taste and odor became stronger as the concentration of ginger increaed to 2.76% and that of green onion decreased to 2.98%. The balance of sour, salty and hot taste became better as the concentration of ginger increased and that of green onion decreased. The optimum mixing condition evaluated by overall eating quality was 2.94% in ginger ＋ 2.78% in green onion. The contents of vitamin B1, B2 and C were high in this condition. The result about the mutual action of leek and salted anchovy juice was that pH became lower as the concentration of leek increased and that of salted anchovy juice decreased. Sour, hot and sweet tastes were good in the condition of leek 12%, salted anchovy juice 4.69%. Palatable, fresh taste and odor became weaker when the one of both sub-ingredients was too much little. The optimum mixing condition evaluated by overall easting quality was 9.76% in leek ＋ 7.32% in salted anchovy juice. The contents of vitamin B1, B2, C and carotene were high in this condition and other sensory qualities were good. The result about the mutual action of salt and sugar was that pH became lower as the concentration of sugar became higher and that of salt became lower. The sweet taste was reduced of hot taste than salty taste. Palatable and fresh tastes were desirable when Kimchi fermented with less salt and more sugar. The optimum mixing condition evaluated by overall eating quality was 3.29% in sugar ＋ 4.80% in salt. The contents of vitamin B1, B1, C and carotene were high in this condition. The result of model Kimchi fermented at 20$^{\circ}C$ was that the number of Lactobacilli in model Kimchi was higher than that of in control Kimchi. The fermentation period was extended under pH 4.0 and the contents of vitamin B1, B1,C and carotene were high through the whole edible period. The activity of polygalacturonase was low, but that of ${\beta}$-galactosidase was high during fermentation.

• 한국철도학회:학술대회논문집
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• 한국철도학회 1998년도 추계학술대회 논문집
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• pp.413-420
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• 1998

In this study, optimum design methodology for rail vehicle suspension characteristics is suggested. Three parameters, primary lateral/longitunal stiffness and secondary lateral stiffness, are selected as design parameters. critical speed, suspension stroke trade-off and derailment coefficient are selectee as performance constraints. The optimum parameters to maximize ride quality are evaluated under the constraints. Steady-state curiving model to be able to evaluate derailment coefficient is developed. The combined design procedure is developed to evaluate Three parameters at the same time.

• 한국식품저장유통학회지
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• 제5권2호
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• pp.177-185
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• 1998

For the purpose of enhanceing soybean-sprouts quality, the optimum conditions for ozone treatment of soybean during soaking before cultivation at 18~2$0^{\circ}C$ were evaluated with ozone concentration, treatment time and treatment frequency by response surface methodology. Germination rates of cleaned soybean by ozone water in the conditions of solubilized-ozone concentrations of 0.15 to 0.35ppm, ozone-treatment frequency of 1.5 to 2.3 times and ozone-treatment time of 30 to 36min. increased 18.8 to 24.0% for the control products. And, length of hypocotyl in conditions of 0.12 to 0.33ppm, 1.7 to 2.7 times and 45 to 90min. were also increased by 69.36 to 79.40%. On the other hand, weight of roots with ozone treatment were decreased in the conditions of solubilized ozone concentrations of 0.1 to 0.2ppm and ozone-treatment time of 30 to 57min. But, ozone-treatment frequency did not affected root growth. Putrefaction rates of the control were 5 to 15%, but those of ozone-treated samples during cultivation did not show. The overall optimum conditions for above 16% germination rates, above 9% hypocotyl yields compared to the control samples and below 98% of the control root weight were solubilized-ozone concentrations of 0.25 to 0.30ppm, ozone-treatment time of 43 to 49min. and ozone-treatment frequency of one time.