• 한국식생활문화학회지
• /
• 제26권6호
• /
• pp.717-726
• /
• 2011

Response surface methodology (RSM) was performed in order to determine the optimal mixing conditions of different amounts of egg and sugar for the preparation of soybean pudding. The experiments were designed according to a central composite design by designating whole egg and sugar content as independent variables. Meanwhile, sweetness, Commission Internationale de I'Eclairage (CIE) color parameters (L*, a* and b* values), hardness, cohesiveness, springiness, and gumminess were response variables. Overall optimization, conducted by overlaying the contour plots under investigation, was able to determine the optimal range of dependent variables within which the 14 responses were simultaneously optimized. The point chosen as a representative of this optimal region corresponded to 50.00 g of whole egg and 31.66 g of sugar. Under these conditions, the model predicted L* value=80.03, a* value=-5.44, b* value=27.86, sweetness=21.23 ($^{\circ}Brix$), hardness=$25.45{\times}10^5$ (dyne/$cm^2$), cohesiveness=67.90 (%), springiness=46.20 (%), and gumminess=12.71 (g).

• 한국조리학회지
• /
• 제24권3호
• /
• pp.1-14
• /
• 2018

The purpose of this study was to determine the optimization mixing ratio of wheat sprout powder (WSP) and hemicellulase for the preparation of white pan bread. Using a response surface methodology, independent variables were WSP and hemicellulase. Dependent variables were physicochemical properties, antioxidant properties and sensory evaluation. Water binding capacity of dough increased with increasing WSP. Color value showed positive correlations with WSP. L value decreased and a, b values increased as WSP increased. The adjusted determination coefficient of texture analysis was calculated to be 0.7230~0.9446 having the p-value less than 0.1. Specific volume of bread showed a positive correlation with hemicellulase and a negative correlation with WSP. DPPH radical scavenging activity and total polyphenol were represented by a linear model and showed positive correlations with WSP. Sensory evaluation were represented by a quadratic model. In conclusion, the optimal formulation for WSP added bread, as assessed by numerical and graphical optimization methods, was WSP 2.36%, hemicellulase 0.069% per wheat flour 100 g. The above results indicate that WSP can be used as health-oriented material in the bread industry. This is also expected to meet demands of consumers who are in the pursuit of healthy food.

• 한국전기전자재료학회논문지
• /
• 제20권1호
• /
• pp.53-56
• /
• 2007

We have fabricated organic white light emitting diodes by mixing two colors from very thin rubrene doped and non-doped DPVBi layers. The device structure was ITO/2-TNATA(15 nm)/${\alpha}$-NPD(35 nm)/DPVBi:rubrene(5 nm)/DPVBi(30 nm)/$Alq_{3}(5\;nm)$/BCP(5 nm)/LiF(0.5 nm)/Al(150 nm). The yellow-emitting rubrene of 0.7 wt % was doped into the blue-emitting DPVBi host for the white light. CIE coordinate of the device was (0.31, 0.33) at 8 V. The color coordinates were stable at wide ranges of driving voltages. The luminance was over $1,000\;cd/m^{2}$ at 8 V and increases to $14,500\;cd/m^{2}$ at 12 V. The maximum current efficiency of the device was 8.2 cd/A at $200\;cd/m^{2}$.

• 한국식품영양과학회지
• /
• 제22권3호
• /
• pp.328-333
• /
• 1993

대표적 유지종자원료인 대두, 목화씨, 땅콩, 해바라기씨 탈지박에 지방을 제거한 후 건조시킨 쇠고기를 5~20%의 첨가함량범위로 섞어 가압사출방법을 이용하여 성형시킨 제품의 기능적 성질을 포함한 물리적 특성을 조사하였다. 가압사출이 가능한 원료의 수분 및 지방함량의 범위내에서 쇠고기 단백질의 첨가량을 늘리고 또 원료를 균일하게 혼합하기 위해 쇠고기의 지방을 혼합유기용매로 추출한 후 건조시켜 원료로서 사용하는 방법을 시도하였다. 식물성 및 동물성 단백질을 동시에 가압사출시킨 제품의 팽창정도, 밀도, 조직특성, 수화능력, 색 등은 가압사출기의 작동이 원활하게 이루어지는 것으로 확인된 20%의 첨가범위 이내에서 동물성단백질의 첨가함량보다 유지종자품종에 따라 더 많은 영향을 받았다.

• 한국식생활문화학회지
• /
• 제27권6호
• /
• pp.710-718
• /
• 2012

The purpose of this study was to investigate the antioxidative effects of Opuntia humifusa and determine the optimal mixing ratio of Opuntia humifusa powder and eggs for the preparation of pasta. In regard to its antioxidant effects, Opuntia humifusa powder had a total phenolic content and DPPH free radical scavenging activity of 6.64 mg/g and 90.12%, respectively. We used response surface methodology to obtain ten experimental points (including two replicates for Opuntia humifusa powder and egg) and Opuntia humifusa pasta formulation was optimized using rheology. Yellowness (p<0.001) displayed a linear model pattern, whereas lightness (p<0.01) and redness (p<0.01) were described by a quadratic model pattern. Mechanical properties showed significant values in hardness (p<0.5), chewiness (p<0.5), gummiess (p<0.5), and cohesiveness (p<0.5). The sensory evaluation parameters showed significant differences in color (p<0.5), appearance (p<0.5), flavor (p<0.5), texture (p<0.5) and overall quality (p<0.5). The optimum formulations processed by numerical and graphical optimization were found to be 7.30 g of Opuntia humifusa powder and 31.55 g of egg.

• 한국식품영양학회지
• /
• 제25권4호
• /
• pp.911-921
• /
• 2012

The objective of this study was to determine the optimum mixing ratio of Opuntia humifusa powder and sugar in the preparation of muffin. The optimal sensory composite recipe was determined by following the central composites for muffin with different levels of Opuntia humifusa powder (A) and sugar (B). The analysis was performed using the response surface methodology, and the sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. The compositional and functional properties were measured, and the physical and sensory values were applied to the mathematical models. Perturbation plots showed the effects of each ingredient on the final product. Measurements showed significant values in lightness (p<0.05), sweetness (p<0.05), hardness (p<0.05), gumminess (p<0.05) and cohesiveness (p<0.01). The sensory measurements showed significant values in color (p<0.05), flavor (p<0.05), appearance (p<0.05), softness (p<0.05) and overall quality (p<0.05). Based on the numerical and graphical methods, the optimal formulation was determined to be 6.10 g of Opuntia humifusa powder and 82.61 g of sugar.

• 한국식품영양학회지
• /
• 제33권4호
• /
• pp.419-427
• /
• 2020

The purpose of this study was to investigate the qualitative changes of the citron by identifying the type of solution and addition of the solution to prevent the browning reaction of the citron in a way that inhibits the browning of the citron. The browning inhibitor solution was investigated using the individual and mixture, and the results of the degree of browning and chromaticity showed that vitamin C+NaCl+cyclodextrin (CD) had the lowest browning of 0.52. In chromaticity, the ΔE values indicate that the higher the value, the greater the change in color, and the lowest value of the vitamin C+NaCl+CD mixture was 47.0, indicating that there was minimal browning compared to other treatment. The active change of the polyphenol oxidase (PPO) in the citron increased enzyme activity as the browning progressed, and the vitamin C+NaCl+CD solution was the lowest at 68.40 μ/g among the anti-browning solution. Based on these research results, it seems that the CD mixing solution can be used as a citron browning inhibitor.

• 펄프종이기술
• /
• 제48권1호
• /
• pp.134-141
• /
• 2016

Dampening in printing is not only used with plain water but also used with various substances like dampening additive, in order to improve the wetting property by lowering the surface tension and to control material for modifing the ink transfer characteristic with proper emulsification. We have studied the printing quality according to these, looking into interrelationship among the dampening solution's pH, electrical conductivity and IPA content, prescribing the proper usage and minimum usage of fountain solution and dampening additive. In this study, it shows good result when mixing at the 7 wt% dampening with additive solution, which is result from the color density of printed sheets in accordance with the change of dampening solution condition. And the printed density value calculated 1 hour after printing, it shows relatively safe value at the etch liquid 4 wt% and IPA addition 2 wt%. The dry down at this test showed similar results regardless of various dampening conditions on coated paper, but in case of uncoated paper, the dry down showed a quite gap of different due to the fast penetration to the paper.

• 대한기계학회논문집
• /
• 제19권9호
• /
• pp.2328-2341
• /
• 1995

An experimental study on the flow over the axisymmetric backward-facing step was carried out. The purposes of the present study are to investigate the effect of the free stream turbulence intensity on the reattachment length and to understand the turbulence structure of the recirculating flows. Local mean and fluctuating velocity components were measured in the separated and reattaching axisymmetric turbulent boundary layer over the wall of convex cylinder placed in a water tunnel by using 2-color 4-beam fiber optics laser Doppler velocimetry. As the free stream turbulence intensity increased, the reattachment length became shorter due to the enhanced mixing in the separated shear layer. It was also observed that the reverse flow velocity and turbulent kinetic energy increase with increasing free stream turbulence intensity. Spectral data and flow visualization showed that low-frequency motions occur in the separated flow behind a backward-facing step. These motions have a significant effect on the time-averaged turbulence data.

• 대한기계학회논문집B
• /
• 제23권9호
• /
• pp.1172-1177
• /
• 1999

Comparisons of measured turbulence properties in the unburned gas region of turbulent premixed flame stabilized by pilot flame, in cases of combusting and non-combusting flow conditions, are presented. Methane-air premixed jet at fuel equivalence ratio of 0.6 and 1.0 and Reynolds number of 7,000 was diagnosed using two-color laser velocimeter to obtain turbulence statistics. Same set of measurements was repeated at 21 locations within the unburned gas region of both combusting and non-combusting conditions. Velocity data were analyzed to evaluate the spatial distribution of turbulence properties including Reynolds stress, probability densities, joint probability densities and auto correlations. Contrary to assumptions of current theoretical models, significant influence of flame was observed in every property that was studied in the present investigation. The effective viscosity increased ten-fold when flame was on from cold flow values. The effect of mixing on joint probability as well as in turbulence intensity was suppressed by the flame. The measurements suggest that common assumptions of premixed flame model may result in sizable error in prediction of flame length and temperature distribution in near-field.