• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.883-893
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• 2007

To optimize the preparation process for oven-roasted glutinous rice cake, an experiment was derived using a central mixing composite design to determine the optimal conditions. The addition of flour by soaking time as well as sucrose and water, were the independent variables, with the moisture content, color, sensory, and texture properties of the ovenroasted glutinous rice cakes selected as response variables. For the moisture content, color, sensory, and textural properties, we found significant effects for moisture, lightness, redness, hardness, and cohesiveness in the oven-roasted glutinous rice cakes, and water was one of the most influential factors. The optimal mixing conditions for the highest quality oven-roasted glutinous rice cake, in terms of sensory and textural properties, were 266.0 g of water, 25.4 g of sucrose, and 61.5 minutes of soaking time for the glutinous rice flour. The soaking time was in close to the median, whereas the water and sucrose values were slightly above the median.

• Journal of Environmental Science International
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• v.23 no.3
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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.

• Journal of the Korean Society of Food Culture
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• v.20 no.1
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• pp.61-67
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• 2005

The purpose of study was to determine the organoleptic characteristics of homemade basil-pasta made in various compounding ratio according to central composite design. The optimum mixing condition for basil-pasta was optimized by response surface methodology. The texture, including color, flavor, elasticity and overall quality, was measured as sensory evaluation. The optimum mixing rates of durum wheat semolina, basil and egg were 73.97g, 5.95g and 36.17g for color, 53.14g, 4.52g and 35.85g for flavor, 48.75g, 2.95g and 36.85g for elasticity. The organoleptic overall quality of basil-pasta showed the maximum score in the mixing condition of 55.52 g durum wheat semolina, 4.55g basil paste and 35.51g egg.

• Journal of Korean Society on Water Environment
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• v.23 no.1
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• pp.111-121
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• 2007

The experimental design and response surface methodologies haven been applied to the investigation of the chemical coagulation of livestock wastewater. The chemical coagulation reactions were mathematically described as a function of parameters raping mixing (rpm) of chemical coagulation ($X_1$), slow mixing (rpm) of chemical coagulation ($X_2$), $FeCl_3 $ concentration (mg/L) ($X_3$) and pH ($X_4$) being modeled by use of the central composite design. Empirical models were developed to describe relationship between the experimental variables and response. Statistical analysis indicates that three factors ($X_1$: raping mixing (rpm), $X_2$: slow mixing (rpm), $X_3$: $FeCl_3 $ concentration (mg/L) on the linear term (main effect), slow mixing (rpm) (${X_2}^2$) on the non-linear term (quadratic), and two factors ($X_1-X_3$, $X_2-X_3$) on the non-linear term (cross-product) had significant effects, respectively. The estimated ridge of maximum responses and optimal conditions for CODcr using canonical analysis was 87.44% ($X_1$: 229 rpm, $X_2$: 51 rpm, $X_3$: 877 mg/L, $X_4$: 4.3). To confirm this optimum condition, three additional experiments were performed and the mean CODcr removal (%) and concentration (mg/L) with a standard deviation of $87{\pm}1.2%$ ($576{\pm}34ppm$) were obtained.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.193-199
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• 2004

The purpose of this study was to determine the organoleptic charateristics of cauliflower pickles made in various compounding ratio according to central conposite design for optimum organoleptic characteristics of the cauliflower pickles. The optimum mixing condition of cauliflower pickles were optimized, using central composite design with 3 variables and 3 levels, by response surface methodology. The various kinds of cauliflower pickle were made in various compounding ratio of vinegar, salt and sucrose - critical ingredients of pickle recipe - and were presented to reliable panels, who graded the subjects in 7 degrees for 4 items : color, flavor, hardness and overall quality. The optimum mixing conditions of cauliflower pickle were 603.50g of vinegar, 80.13g of salt and 251.07g of sucrose in the maximum point of overall quality.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.1-11
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• 2006

To determine the optimal mixing conditions of Noni jelly, samples were prepared with various compounding ratios of Noni juice(120, 160, 200, 240 and 280 g), gelatin(12, 16, 20, 24 and 28 g) and sucrose(80, 100, 120, 140 and 160 g) using a central composite design. Physical and sensory evaluations were performed and the results analyzed using response surface methodology. The optimum mixing rate satisfying sensory items was Noni juice 192 g, gelatin 18.25 g and sucrose 135 g.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.227-234
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• 2004

To determine the optimum mixing conditions of home made pasta with chives, samples were prepared with various compounding ratios of Durum wheat semolina (99, 198 and 297g), chive paste (27, 45 and 63g) and egg (72, 81 and 90g) using a central composite design, and sensory evaluations were performed and considered using a response surface methodology. The optimum mixing rates of Durum wheat semolina, chive paste and egg were 191.10, 45.53 and 80.98g for color, 149.00, 47.00 and 73.24g for flavor, 185.06, 43.99 and 81.18g for elasticity, and 188.69, 42.32 and 82.36g for overall quality. These results show that Chive paste effect the color and flavor, and Durum wheat semolina and egg effect the elasticity and overall quality.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.695-702
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• 2005

To determine the optimum mixing conditions of nopal jelly, samples were prepared with various compounding ratios of gelatin(16, 18, 20, 22 and 24g), sucrose(100, 120, 140, 160 and 180g), Citric acid(2, 3, 4, 5 and 6) using a central composite design. Physical and sensory evaluations were performed and considered using a response surface methodology. The optimum mixing rates which meet sensory items is gelatin 20.19g, sucrose 141.52g and citric acid 4.04g.

• International Journal of Highway Engineering
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• v.20 no.1
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• pp.69-76
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• 2018

PURPOSES : This study determined the optimal usage rate of RAP (reclaimed asphalt pavement) using cold central-plant recycling (CCPR) on a road-surface layer. In addition, a mixture-aggregate gradation design and a curing method based on the proposed rate for the surface-layer mix design were proposed. METHODS : First, current research trends were investigated by analyzing the optimum moisture content, mix design, and quality standards for surface layers in Korea and abroad. To analyze the aggregate characteristics of the RAP, its aggregate-size characteristics were analyzed through the combustion asphalt content test and the aggregate sieve analysis test. Moreover, aggregate-segregation experiments were performed to examine the possibility of RAP aggregate segregation from field compaction and vehicle traffic. After confirming the RAP quality standards, coarse aggregate and fine aggregate, aggregate-gradation design and quality tests were conducted for mixtures with 40% and 50% RAP usage. The optimum moisture content of the surface-layer mixture containing RAP was tested, as was the evapotranspiration effect on the surface-layer mixture of the optimum moisture content. RESULTS : After analyzing the RAP recycled aggregate size and extraction aggregate size, 13-8mm aggregate was found to be mostly 8mm aggregate after combustion. After using surface-chipping and mixing methods to examine the possibility of RAP aggregate segregation, it was found that the mixing method contributed very little for 3.32%, and because the surface-chipping method applied compaction energy directly as the maximum assumption the separation ratio was 15.46%. However, the composite aggregate gradation did not change. Using a 40% RAP aggregate rate on the surface-layer mixture for cold central-plant recycling satisfied the Abroad quality standard. The optimum moisture content of the surface-layer mixture was found to be 7.9% using the modified Marshall compaction test. It was found that the mixture was over 90% cured after curing at $60^{\circ}C$ for two days. CONCLUSIONS : To use the cold central-plant recycling mixture on a road-surface layer, a mixture-aggregate gradation design was proposed as the RAP recycled aggregate size without considering aggregate segregation, and the RAP optimal usage rate was 40%. In addition, the modified Marshall compaction test was used to determine the optimum moisture content as a mix-design parameter, and the curing method was adapted using the method recommended by Asphalt Recycling & Reclaiming Association (ARRA).

• Applied Chemistry for Engineering
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• v.34 no.3
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• pp.299-306
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• 2023

In this study, the O/W emulsification processes with the natural surfactants that were extracted from Medicago sativa L. and Sapindus saponaria L. as emulsifiers were optimized using the central composite design-response surface methodology (CCD-RSM). Herein, independent parameters were the amounts of mixed emulsifiers, the mixing ratio of natural emulsifiers (soapberry saponin/alfalfa saponin), and the emulsification time, whereas the reaction parameters were the emulsion stability index (ESI), mean droplet size (MDS), and antioxidant activity (DPPH radical scanvenging activity). Through basic experiments, the ranges of operation variables for the amount of mixed emulsifiers, the mixing ratio of natural emulsifiers, and the emulsification time were 12~14 wt%, 30~70%, and 20~30 min, respectively. The optimum operation variables deduced from CCD-RSM for the amount of mixed emulsifiers, the mixing ratio of natural emulsifiers, and the emulsification time were 13.2 wt%, 44.2%, and 25.8 min, respectively. Under these optimal conditions, the expected values of the ESI, MDS, and antioxidant activity were 88.7%, 815.5 nm, and 38.7%, respectively. And, the measured values of the ESI, MDS, and antioxidant activity were 90.6%, 830.2 nm, and 39.6%, respectively, and the average experimental error for validating the accuracy was about 2.1%. Therefore, it was possible to design an optimization process for evaluating the O/W emulsion process using CCD-RSM.