• Korean journal of food and cookery science
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• v.25 no.2
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• pp.234-242
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• 2009

This study was performed to find the optimum ratio of ingredients for the manufacture of kiwifruit jam. The experiment was designed according to the D-optimal design of RSM (response surface methodology), which included 18 experimental points with 4 replicates for three independent variables (sugar $35{\sim}60%$, pectin $0.1{\sim}1.0.%$, kiwifruit paste $0.37{\sim}0.90%$). The compositional and functional properties of the prepared products were measured, and these values were applied to mathematical models. A canonical form and trace plot showed the influence of each variable on the quality attributes of the final product mixture. By use of the F-test, viscosity, color values (L, a, b), and sensory characteristics (color) were expressed by a linear model, while the L color value and select sensory characteristics (smell, taste, overall acceptance) were also expressed by a quadratic model. The optimum formulations by the numerical and graphical methods, were similar, and with the numerical method it presented as: sugar, pectin, and barley sproutling powder at 49.7%, 0.5%, and 0.6%, respectively. The above results demonstrate the feasibility of preparing kiwifruit jam added with barley sproutling powder, and therefore, the commercialization of a kiwifruit jam marketed as a functional food is deemed possible.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.481-491
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• 2007

This study was conducted to develop pizza crust with additions of Chungkukjang and onion. The stickiness of the pizza dough containing fresh Chungkukjang (C), heated Chungkukjang (HC), and fresh Chungkukjang with added dough-improver (CI), was measured to evaluate the dough properties. The optimum conditions for pizza crust preparation relating to the processing suitability and sensory quality were established using response surface methodology (RSM). When HC and CI were used in dough making, dough stickiness was reduced to 37% and 51%, respectively. Therefore, the dough-improver(2%) offered the pizza dough better rheological properties when C was used without heat treatment. On the other hand, processing suitability such as the spreadability and overall acceptability, which included the smell and taste of the pizza, were impaired as the amount of CI increased. However, the use of fresh ground onion in the pizza dough compensated for these impairments. The optimum conditions for pizza crust making as determined by RSM were 25.1% onion, 7.1% Chungkukjang, and 52.3 min of fermentation time.

• Journal of Power System Engineering
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• v.21 no.3
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• pp.85-92
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• 2017

Global air traffic is forecast to grow at an average annual rate of around 5% in the next 20 years. The continuous growth of air traffic and raised environmental awareness put increasing pressure on aero engine manufacturers to reduce fuel burn and emissions. NEWAC are a new integrated program of the European Union with focus on innovative core engine concepts to achieve this problem. In this paper, Within NEWAC, active core engine configurations will be investigated. the investigation is focused on the optimal design of the CAC heat exchanger for active core. For optimal design of he CAC heat exchanger, the HTFS of basic design of heat exchanger are analyzed so as to proceed an optimization routines based on Response Surface Method(RSM) and Design of Experiment(DOE). As a result, CAC heat exchanger optimized by 1.0314 lb/s mass flow rate and 3.9058 mm TP of tube layout and 206.8181 mm height of heat exchanger and 918 tube number for heat transfer and pressure drop. We confirm the design optimization using RSM and DOE is useful on complex structure of heat exchanger.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.1
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• pp.27-34
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• 2015

It is known that the severest loading condition is the buckling case in the structural design of an outer tie rod. The optimum design of the OTR was suggested considering the buckling performance. The aluminum alloy was investigated as a steel substitute. Then, the structural optimization based on the response surface method and the kriging interpolation method were performed.

• Proceedings of the Korean Society for Quality Management Conference
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• 2006.11a
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• pp.205-210
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• 2006

Nowaday manufacture technology and manufacture environment are changing rapidly. By development of computer and enlargement of technique, most of manufacture field are computerized. It is measured automatically do much quality characteristics thereby and great many data happen in a day. corporations is important if have gotten fast information that are useful from wide data to go first in international competition according to these change. Statistical process control(SPC) techniques are used as a problem solution tool at manufacturing process until present. However, this statistical methods is not applied more extensively because have much restrictions in realistic problem. In this paper, wish to develop more realistic and scientific new statistical design techniques doing to integrate data mining(DM) and statistical methods by the alternative to cope these problem. First step selects significant factor using DM techniques from datas of manufacturing process including much factors and second step wish to find optimum of process after get the estimated response function through response surf ace methodology(RSM) that is statistical techniques.

• Environmental Engineering Research
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• v.23 no.2
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• pp.175-180
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• 2018

Box-Behnken Design (BBD) under response surface methodology (RSM) was implemented to optimization the operating parameters and assess the removal and recovery efficiencies of crude oil from contaminated soil using subcritical water extraction. The effects of temperature, extraction time and water flow rate were explored, and the results indicate that temperature has a great impact on crude oil removal and recovery. The correlation coefficients for oil removal ($R^2=0.74$) and recovery ($R^2=0.98$) suggest that the proposed quadratic model is useful. When setting the target removal and recovery (>99%), BBD-RSM determined the optimum condition to be a temperature of $250^{\circ}C$, extraction time of 120 min, and water flow rate of 1 mL/min. An experiment was carried out to confirm the results, with removal and recovery efficiencies of 99.69% and 87.33%, respectively. This result indicates that BBD is a suitable method to optimize the process variables for crude oil removal and recovery from contaminated soil.

• Journal of the Korean Society of Food Culture
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• v.32 no.1
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• pp.58-65
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• 2017

This study was conducted to optimize the conditions of a sweet rice paste as a replacement of red bean paste recipe using the central composite design of response surface methodology (RSM). Ten experimental recipes with two reference points (rice flour and sugar), were selected, and the physical and sensory characteristics of a sweet rice paste were measured. In the Rapid Visco Analyzer test, breakdown value was the highest in rice flour (105.73 RVU). Sweetness significantly increased with addition of sugar contents (p<0.0002) and viscosity increased with addition of rice flour contents (p<0.0185). Moisture contents decreased with increasing contents of rice flour and sugar, whereas yellowness and redness tend to increase. In the sensory evaluation test, quadratic models for color (p<0.01865), sweetness (p<0.0399), thickness (p<0.0073), and overall acceptability (p<0.0249) were approved as independent for the rice flour and sugar contents. In conclusion, the optimal mixing ratio of sweet rice paste was determined to be 45.38 g of rice flour and 77.95 g of sugar.

• Journal of the Korean Dietetic Association
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• v.13 no.4
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• pp.368-378
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• 2007

This study was conducted to develop a optimal composite recipe of a functional muffin including Sweet pumpkin powder and to have the high preference to all age groups. Wheat flour was partically substituted by Sweet pumpkin powder to reduce the content of wheat flour. This study has produced the sensory optimal composite recipe by making muffin, respectively, with each 5 level of Sweet pumpkin powder($\X_1$), sugar($\X_2$), butter($\X_3$), by C.C.D(Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM(Response Surface Methodology). Sensory items showed very significant values in appearance, flavor, texture, overall quality(p<0.05), color(p<0.01), and instrumental analysis showed significant values in lightness, redness(p<0.01), yellowness(p<0.001), hardness, gumminess(p<0.05). Also sensory optimal ratio of Sweet pumpkin muffin was calculated as Sweet pumpkin powder 29.5g, sugar 72.6g, butter 79.3g, and it was revealed that the factors of influencing muffin aptitude were in order of Sweet pumpkin powder, butter, sugar.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.448-459
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• 2006

This study was conducted to develop a optimal composite recipe of a functional cookie including Red Ginseng powder and having the high preference to all age groups. Wheat flour was partially substituted by Red Ginseng powder to reduce the content of wheat flour. The sensory optimal composite recipe was produced by making iced cookies, with 5 levels of Red Ginseng $powder(X_1),\;sugar(X_2),\;butter(X_3)$, respectively, by C.C.D(Central Composite Design) and by conducting the sensory evaluation and the instrumental analysis by Response Surface Methodology(RSM). The results of sensory evaluation showed very significant values in color, appearance, texture, overall quality(p<0.05), flavor(p<0.01) and those of instrumental analysis showed significant values in lightness, redness(p<0.05), spread ratio, hardness(p<0.01). As a result, sensory optimal ratio of Red Ginseng cookie was calculated at Red Ginseng powder 25.4 g, sugar 147.1 g, butter 153.4 g.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.954-960
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• 2007

The study was designed to determine optimum extraction conditions, by the factorial design of 3 variables and 3 levels using an a RSM program. To determine the optimal conditions for the extraction of black tea with chamomile, the experimental design was applied. The independent factors were the extraction temperature ($60^{\circ}C$, $80^{\circ}C$, $100^{\circ}C$), extraction time (2 min, 4 min, 6 min), and chamomile addition (0.3%, 1.0%, 1.7%). By the RSM (response surface methodology) analysis of the black tea with chamomile extraction, we found that the extraction temperature greatly affected the extraction yield, brix, pH, and reducing sugar, caffeine, theobromine and theophillin contents. The optimum extraction time, temperature, and chamomile content were 4 min, $90^{\circ}C$, and $1.6{\sim}1.7%$, respectively.