• 한국식품영양과학회지
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• 제27권6호
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• pp.1132-1136
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• 1998

The optimum mixing conditions of kochujang(persimmon kochujang) added persimmon puree was optimized by four dimensional response surface methodology. The organoleptic color of persimmon kochujang showed the maximum score in 86.74g red pepper powder, 133.51g persimmon puree and 26.31g salt. The organoleptic aroma persimmon kochujang showed the maximum score in 83.48g red pepper powder, 135.38g persimmon puree and 24.50g salt. The organoleptic taste of persimmon ko chujang showed the maximum score in 85.09g red pepper powder, 133.61g persimmon puree and 25.57g salt. The overall palatability of persimmon kochujang showed the maximum score in 82.99g red pepper powder, 133.10g persimmon puree and 25.47g salt. The optimum mixing conditions for overall orga noleptic properties of persimmon kochujang were 83.00g red pepper powder, 133.00g persimmon puree and 25.00g salt.

• 한국식품영양과학회지
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• 제26권3호
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• pp.443-449
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• 1997

Four-dimensional response surface methodology was applied to determine the optimum preparation conditions and to monitor sensory qualities of canned oyster mushroom during preparation. The optimum preparation conditions predicted for each corresponding sensory parameter of canned oyster mushroom were 181.29 g of oyster mushroom 205.36 ml of solution and 6.49min of roasting time for color, 214.01g, 195.79ml and 5.07min for appearance, 227.71g, 224.26ml and 6.50min for flavor, 250.30g, 183.63ml and 17.32min for taste, 211.59g, 178.21ml and 17.79min for mouth-feel, 249,.02g, 188.79ml and 17.80min for overall palatability of canned oyster mushroom, respectively. The optimum conditions, which satisfied with all sensory properties of canned oyster mushroom, were 240g, 200ml and 17min for content of oyster mushroom, content of solution and roasting time, respectively. Sensory scored predicted at the optimum conditions were in good agreement with experimental ones.

• 동아시아식생활학회지
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• 제8권3호
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• pp.309-315
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• 1998

The optimum recipe of persimmon chokochujang using persimmon vinegar and kochujang was established by four-dimensional response surface methodology. The organoleptic color of persimmon chokochujang showed maximum score in 18.16g of persimmon vinegar, 5.58g of garlic and 1.62 g of sucrose. The organoleptic aroma of persimmon chokochujang showed macimum score in 18.19g of persimmon vinegar, 4.57g of garlic and 2.06g of sucrose. The organoleptic taste of persimmon chokochujang showed maximum score in 19.28g of persimmon vinegar, 4.97g of garlic and 2.34g of sucrose. The organoleptic color of persimmon chokochujang showed maximum score in 18.81g of persimmon vinegar, 4.81g of garlic and 2.65g of sucrose. Optimum mixing ranges for organoleptic properties of persimmon chokkochujang were 18.25~19.25g of persimmon vinegar, 4.60~5.00g of garlic and 2.06~2.65g of sucrose.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1269-1274
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• 1999

Four dimensional response surface methodology was applied to determine the optimum conditions on organoleptic properties to develop red pepper jam into Korean type jam. The organoleptic color of red pepper jam showed maximum score of 8.08 in 14.24g pectin, 256.2g sucrose and 8.31ml citric acid(50% citric acid solution). The organoleptic taste of red pepper jam showed maximum score of 6.77 in 14.23g pectin, 202.1g sucrose and 8.19ml citric acid. Optimum conditions on the organoleptic mouth feel of red pepper jam were 14.34g in pectin, 255.6g in sucrose and 8.39ml in 50% citric acid solution. Maximized overall palatability of red pepper jam was 7.25 in 14.15g pectin, 257.08g sucrose and 8.19ml of 50% citric acid solution. The optimum preparation condition ranges on organoleptic properties of red pepper jam were 14.0~15.5g pectin, 225.0~257.0g sucrose and 8.0~8.2ml of 50% citric acid solution.

• 한국식품과학회지
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• 제28권2호
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• pp.212-219
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• 1996

Maillard 반응중 피질의 변화를 4차원 반응표면으로 나타내어 기질의 동적변화를 모니터링하고자 하였다. Total amino acids의 함량변화에 대한 회귀분석 결과 높은 $R^2$ (0.9470)를 나타내었으며, 각각의 amino acid또한 높은 R'를 나타내어 대부분 유의성이 인정되었다. 유리당의 함량에 대한 회귀분석에서 glucose의 함량에 대한 R'는 0.9250이었으나 fructose에 대한 $R^2$는 0.6490으로 낮은 값을 보였다. Maillard반응중 total amino acids의 함량은 반응온도가 높고 용매의 pH값 이 증가할수록 크게 감소되었다. 반응생성물의 갈색도는 반응온도가 증가할수록 증가하나 145‘C 내외에서 최대값을 나타내었다. 각각의 amino acid함량변화는 total amino acids 함량인화와 유사한 경향이었으며, 4차원 반응표면분석 결과 aspartic acid, threonine, glucose등의 기질들은 복합기질계 Maillard반응에 있어서 특이하게 반응온도가 증가할수록 크게 감소한 반면, 용매의 pH와 반응시간의 영향은 거의 받지 않는 것으로 나타났다.

• 대한기계학회논문집B
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• 제28권7호
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• pp.879-886
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• 2004

A numerical optimization has been carried out to determine the shape of the three-dimensional channel with oblique ribs attached on both walls to enhance turbulent heat transfer. The response surface based optimization is used as an optimization technique with Reynolds-averaged Navier-Stokes analysis of fluid flow and heat transfer. Shear stress transport (SST) turbulence model is used as a turbulence closure. Numerical results fur heat transfer rate show good agreements with experimental data. four dimensionless variables such as, rib pitch-to-rib height ratio, rib height-to-channel height ratio, streamwise rib distance on opposite wall to rib pitch ratio, and the attack angle of the rib are chosen as design variables. The objective function is defined as a linear combination of heat-transfer and friction-loss related coefficients with a weighting factor. D-optimal method is used to determine the training points as a means of design of experiment. Sensitivity of the objective parameters to each design variable has been analyzed. And, optimal values of the design variables have been obtained in a range of the weighting factor.

• 대한기계학회논문집B
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• 제30권7호
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• pp.603-611
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• 2006

This paper presents the response surface optimization method using three-dimensional Wavier-Stokes analysis to optimize the blade shape of an axial flow fan. Reynolds-averaged Wavier-Stokes equations with $k-{\epsilon}$ turbulence model are discretized with finite volume approximations using the unstructured grid. Regression analysis is used for generating response surface, and it is validated by ANOVA and t-statistics. Four geometric variables, i.e., sweep and lean angles at mean and tip respectively were employed to improve the efficiency. The computational results are compared with experimental data and the comparisons show generally good agreements. As a main result of the optimization, the total efficiency was successfully improved. Also, detailed effects of sweep and lean on the axial flow fan are discussed.

• Structural Engineering and Mechanics
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• 제47권5호
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• pp.599-622
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• 2013

Seismic response of two dimensional liquid tanks is numerically simulated using fully nonlinear velocity potential theory. Galerkin-weighted-residual based finite element method is used for solving the governing Laplace equation with fully nonlinear free surface boundary conditions and also for velocity recovery. Based on mixed Eulerian-Lagrangian (MEL) method, fourth order explicit Runge-Kutta scheme is used for time integration of free surface boundary conditions. A cubic-spline fitted regridding technique is used at every time step to eliminate possible numerical instabilities on account of Lagrangian node induced mesh distortion. An artificial surface damping term is used which mimics the viscosity induced damping and brings in numerical stability. Four earthquake motions have been suitably selected to study the effect of frequency content on the dynamic response of tank-liquid system. The nonlinear seismic response vis-a-vis linear response of rectangular liquid tank has been studied. The impulsive and convective components of hydrodynamic forces, e.g., base shear, overturning base moment and pressure distribution on tank-wall are quantified. It is observed that the convective response of tank-liquid system is very much sensitive to the frequency content of the ground motion. Such sensitivity is more pronounced in shallow tanks.

• Geomechanics and Engineering
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• 제19권3호
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• pp.241-254
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• 2019

A finite element approach is presented to examine ground vibration characteristics under various moving loads in a homogeneous half-space. Four loading modes including single load, double load, four-load, and twenty-load were simulated in a finite element analysis to observe their influence on ground vibrations. Four load moving speeds of 60, 80, 100, and 120 m/s were adopted to investigate the influence of train speed to the ground vibrations. The results demonstrated that the loading mode in a finite element analysis is reliable for train-induced vibration simulations. Additionally, a three-dimensional finite element model (3D FEM) was developed to investigate the dynamic responses of a track-ballast-embankment-ground system subjected to moving loads induced by high-speed trains. Results showed that vibration attenuations and breaks exist in the simulated wave fronts transiting through different medium materials. These tendencies are a result of the difference in the Rayleigh wave speeds of the medium materials relative to the speed of the moving train. The vibration waves induced by train loading were greatly influenced by the weakening effect of sloping surfaces on the ballast and embankment. Moreover, these tendencies were significant when the vibration waves are at medium and high frequency levels. The vibration waves reflected by the sloping surface were trapped and dissipated within the track-ballast-embankment-ground system. Thus, the vibration amplitude outside the embankment was significantly reduced.

• 한국전산유체공학회:학술대회논문집
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• 한국전산유체공학회 2003년도 The Fifth Asian Computational Fluid Dynamics Conference
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• pp.237-239
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• 2003

The present study investigates on design optimization of rib-roughened two-dimensional channel to enhance turbulent heat transfer. Response surface method with Reynolds-averaged Navier-Stokes analysis is used as an optimization technique. Standard $k-{\varepsilon}$model with wall functions is adopted as a turbulence closure. The objective function is defined as a linear combination of heat transfer and friction drag coefficients with weighting factor. Computational results for overall heat transfer rate show good agreements with experimental data. Four design variables are optimized for weighting factor of 0.02.