• 공업화학
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• 제28권5호
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• pp.559-564
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• 2017

본 연구에서는 폐식용유를 이용한 바이오디젤 제조공정에 반응표면분석법 중 중심합성계획모델을 이용하여 최적화 과정을 수행하였다. 공정변수로는 폐식용유의 산가, 반응시간, 반응온도, 메탄올/유지 몰비, 촉매량 등을 선택하였고, 반응치로는 FAME 함량(96.5% 이상) 및 동점도(1.9~5.5 cSt)를 설정하였다. 기초실험을 통해 계량인자범위를 반응시간 (45~60 min), 반응온도($50{\sim}60^{\circ}C$), 메탄올/유지 몰비(8~12)로 정하고, 중심합성계획모델을 이용한 최적화 결과 바이오디젤의 제조공정의 최적조건은 반응시간 55.2 min, 반응온도 $57.5^{\circ}C$, 메탄올/유지 몰비 10으로 나타났다. 이 조건에서 바이오디젤의 예측 FAME 함량은 97.5%, 동점도는 2.40 cSt이었으며, 실제 실험을 통해 확인한 결과 FAME 함량(97.7%), 동점도(2.41 cSt)로 측정되어 오차율은 각각 0.23, 0.29%로 나타났다. 따라서 폐식용유 원료 바이오디젤 제조공정 최적화 과정에 반응표면분석법 중 중심합성계획모델을 적용할 경우 매우 낮은 오차율을 얻을 수 있었다.

• 대한용접접합학회:학술대회논문집
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• 대한용접접합학회 2002년도 Proceedings of the International Welding/Joining Conference-Korea
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• pp.366-371
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• 2002

Because of the environmental problems, automotive companies are trying to reduce the weight of car body. Therefore, TRIP(TRansformation Induced Plasticity) steels, which have high strength and ductility have been developed. Welding process is a complex process; therefore deciding the optimal welding conditions on the basis of experimental data is an effective method. However, trial-and-error method to decide the optimal conditions requires too many experiments. To overcome these problems, response surface methodology was used. Response surface methodology is a collection of mathematical and statistical techniques that are used in the modeling and analysis of problems in which a response of interest is influenced by several variables and the objective is to optimize this response. This method was applied to the resistance spot welding process of the TRIP steel to optimize the welding parameters.

• 한국축산식품학회지
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• 제43권2호
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• pp.374-381
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• 2023

In a previous study, 'response surface methodology (RSM) using a fullest balanced model' was proposed to improve the optimization of food processing when a standard second-order model has a significant lack of fit. However, that methodology can be used when each factor of the experimental design has five levels. In response surface experiments for optimization, not only five-level designs, but also three-level designs are used. Therefore, the present study aimed to improve the optimization of food processing when the experimental factors have three levels through a new approach to RSM. This approach employs three-step modeling based on a second-order model, a balanced higher-order model, and a balanced highest-order model. The dataset from the experimental data in a three-level, two-factor central composite design in a previous research was used to illustrate three-step modeling and the subsequent optimization. The proposed approach to RSM predicted improved results of optimization, which are different from the predicted optimization results in the previous research.

• International Journal of Korean Welding Society
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• 제2권2호
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• pp.47-50
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• 2002

Because of the environmental problems, automotive companies are trying to reduce the weight of car body. Therefore, TRIP(TRansformation Induced Plasticity) steels, which have high strength and ductility have been developed. Welding process is a complex process; therefore deciding the optimal welding conditions on the basis of experimental data is an effective method. However, trial-and-error method to decide the optimal conditions requires too many experiments. To overcome these problems, response surface methodology was used. Response surface methodology is a collection of mathematical and statistical techniques that are used in the modeling and analysis of problems in which a response of interest is influenced by several variables and the objective is to optimize this response. This method was applied to the resistance spot welding process of the TRIP steel to optimize the welding parameters.

• 대한영양사협회학술지
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• 제13권4호
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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.

• 한국식품영양학회지
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• 제19권4호
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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.

• 한국식품영양학회지
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• 제29권2호
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• pp.186-199
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• 2016

The purpose of this study was to determine the optimal composite recipe of rice muffins with 3 concentrations of Spergularia marina L. Griseb, sugar and grape seed oil, using central composite design. In addition, the mixing condition of rice muffins was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). In regard to its antioxidant effects, Spergularia marina L. Griseb had a total phenol and flavonoid contents and DPPH free radical scavenging activity of 17.03 mg/g, 5.13 mg/g and 17.21%, respectively. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, springiness, chewiness, gumminess, cohesiveness, height, volume, weight, specific volume, loss rate, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As results, optimal sensory ratio was found to be 6.69 g of Spergularia marina L. Griseb, 41.89 g of sugar and 30.48 g of grape seed oil.

• 한국수산과학회지
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• 제44권1호
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• pp.31-36
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• 2011

This study developed a normal temperature-circulatable retort-sterilized crab analog (RSCA) with a long shelf-life by retort sterilization. We examined the optimum sterilization conditions and quality characteristics of the RSCA. A central composite design for response surface methodology (RSM) was adopted to optimize of the retort sterilization. The central composite design consisted of 11 samples: four factorial points, four star points, and three central points. The sterilization temperature and $F_0$-value for retort sterilization were the independent variables, and the shearing force, whiteness, and sensory score for texture were the dependent variable. The RSM analysis of the multiple response optimization for the RSCA using the Minitap statistical programing gave an $F_0$-value of 3.3 min. at $117.5^{\circ}C$. The RSM analysis also indicated that the sterilization temperature during retort sterilization was the most influential factor, while the $F_0$-value had little effect on the quality of the RSCA. The moisture, pH and volatile basic nitrogen contents of the RSCA product were 73.1%, 7.3 and 17.2 mg/100 g, respectively, and viable cells count was >18 CFU/g. And sensory quality characteristics of this RSCA was similar to those of a commercial crab analog.

• Preventive Nutrition and Food Science
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• 제14권4호
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• pp.323-328
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• 2009

Cryotin F could be used for hydrolyzing shrimp byproducts into bioactive ingredients, which could be used as value-added products. The objective of this study was to investigate the optimum condition for antioxidative activities of the enzymatic hydrolysate produced with Cryotin F using response surface methodology with central composite rotatable design. Shrimp byproducts (shells and heads) were hydrolyzed with Cryotin F. The experimental ranges of the independent variables for 20 experimental runs were 28.2-61.8${^{\circ}C}$ reaction temperature, pH 6-10 and 0.5-5.5% enzyme concentration. The degree of hydrolysis for the reaction products was measured. Their antioxidative activities were measured using 1,1-diphenyl-2-picryl-hydrazyl (DPPH) scavenging activity and Fe-chelating activity. The experimental method with central composite rotatable design was well designed to investigate the optimum condition for biofunctional ingredients with antioxidative activities using Cryotin F because of their high R2 values of 0.97 and 0.95 for DPPH-scavenging activity and Fe-chelating activity, respectively. Change in enzyme concentration did not significantly affect their antioxidative activities (p<0.05). Both DPPH scavenging activity and chelating activity against Fe for the enzyme hydrolysates were more affected by the pH of enzyme hydrolysis than by their action temperature. DPPH-scavenging activity was higher at acidic pH than alkali pH, while chelating activity against Few was inversely affected. Hydrolysate of shrimp byproducts showed high antioxidative activities depending on the treatment condition, so the optimum treatment of enzymatic hydrolysate with Cryotin F and other proteases can be applied to shrimp byproducts (shells) and other protein sources for biofunctional ingredients.

• 한국환경과학회지
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• 제23권3호
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• pp.359-368
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• 2014

The aim of our research was to apply experimental design methodology in the optimization of N, N-Dimethyl-4-nitrosoaniline (RNO, which is indictor of OH radical formation) degradation using gas mixing-circulation plasma process. The reaction was mathematically described as a function of four independent variables [voltage ($X_1$), gas flow rate ($X_2$), liquid flow rate ($X_3$) and time ($X_4$)] being modeled by the use of the central composite design (CCD). RNO removal efficiency was evaluated using a second-order polynomial multiple regression model. Analysis of variance (ANOVA) showed a high coefficient of determination ($R^2$) value of 0.9111, thus ensuring a satisfactory adjustment of the second-order polynomial multiple regression model with the experimental data. The application of response surface methodology (RSM) yielded the following regression equation, which is an empirical relationship between the RNO removal efficiency and independent variables in a coded unit: RNO removal efficiency (%) = $77.71+10.04X_1+10.72X_2+1.78X_3+17.66X_4+5.91X_1X_2+3.64X_2X_3-8.72X_2X_4-7.80X{_1}^2-6.49X{_2}^2-5.67X{_4}^2$. Maximum RNO removal efficiency was predicted and experimentally validated. The optimum voltage, air flow rate, liquid flow rate and time were obtained for the highest desirability at 117.99 V, 4.88 L/min, 6.27 L/min and 24.65 min, respectively. Under optimal value of process parameters, high removal(> 97 %) was obtained for RNO.