• Korean journal of food and cookery science
• /
• v.24 no.5
• /
• pp.626-635
• /
• 2008

The purpose principal objective of this study was to develop a muffin with the addition of jinuni bean powder. The whole Our analysis was conducted by using using Design Expert 7(Stat - Easy Co. Minneapolis). The jinuni bean muffin was produced by varying the contents of jinuni bean powder(A), sugar(B), and butter(C). According to the Response Surface Methodology(RSM), it showed we delineated 16 experimental points, including two replicants. The optimization We attempted to optimize of the jinuni bean muffins was studied with regard to its analysis of rheology and sensory evaluations. As a result of the redness, hardness, and sensory evaluations, characteristics such as color, appearance, flavor, softness, and overall quality showed a varied in accordance with a quadratic model, whereas lightness, yellowness, and cohesiveness, and gumminess showed evidenced a linear model pattern. Lightness, and yellowness decreased with the increases in the of jinuni bean powder content(p<0.0001), while whereas redness increased with the increases of in the content of jinuni bean powder(p<0.001), in case of over 80g, the redness tended to increase decrease again. In addition, hardness(p<0.05), gumminess(p<0.05), and cohesiveness(p<0.01) showed differed significantly differences with the increases of in the jinuni bean powder content. The results of our sensory evaluation results showed demonstrated significant values in color, appearance, flavor, softness,and overall quality values(p<0.05). The optimal formulation, as assessed by numerical and graphical methods, were was determined to be 50.05 g of jinuni bean powder, 78.56 g of sugar, and 90.97 g of butter.

• Geomechanics and Engineering
• /
• v.14 no.2
• /
• pp.161-174
• /
• 2018

The present study investigates the soil-structure interaction (SSI) effects on the seismic performance of smart base-isolated structures. The adopted control algorithm for tuning the control force plays a key role in successful implementation of such structures; however, in most studied carried out in the literature, these algorithms are designed without considering the SSI effect. Considering the SSI effects, a linear quadratic regulator (LQR) controller is employed to seismic control of a smart base-isolated structure. A particle swarm optimization (PSO) algorithm is used to tune the gain matrix of the controller in both cases without and with SSI effects. In order to conduct a parametric study, three types of soil, three well-known earthquakes and a vast range of period of the superstructure are considered for assessment the SSI effects on seismic control process of the smart-base isolated structure. The adopted controller is able to make a significant reduction in base displacement. However, any attempt to decrease the maximum base displacement results in slight increasing in superstructure accelerations. The maximum and RMS base displacements of the smart base-isolated structures in the case of considering SSI effects are more than the corresponding responses in the case of ignoring SSI effects. Overall, it is also observed that the maximum and RMS base displacements of the structure are increased by increasing the natural period of the superstructure. Furthermore, it can be concluded that the maximum and RMS superstructure accelerations are significant influenced by the frequency content of earthquake excitations and the natural frequency of the superstructure. The results show that the design of the controller is very influenced by the SSI effects. In addition, the simulation results demonstrate that the ignoring the SSI effect provides an unfavorable control system, which may lead to decline in the seismic performance of the smart-base isolated structure including the SSI effects.

• The Korean Journal of Food And Nutrition
• /
• v.27 no.4
• /
• pp.539-550
• /
• 2014

The purpose of this study was to determine the optimal mixing ratios of three different ingredients of Polygonum multiflorum Radix powder, butter, and sugar for the development of recipe for cookies with Polygonum multiflorum Radix powder. Response surface methodology based on a five level and three variables by central composite design was employed to obtain the best possible combination for the ratios of Polygonum multiflorum Radix powder ($X_1$), butter ($X_2$), and sugar ($X_3$). The analytical results of the physical and mechanical properties for each sample including color L (P<0.01), color a (P<0.01), color b (P<0.01), spread ratio (P<0.001), and hardness (P<0.001) showed significant differences. The sensory measurements were significantly different in color (P<0.05), appearance (P<0.05), texture (P<0.001), flavor (P<0.01), taste (P<0.01), and overall quality (P<0.001). The optimal compositional ratios were determined to be 4.00 g for the Polygonum multiflorum Radix powder, 75.42 g for the butter, and 45.67 g for the sugar.

• The Korean Journal of Food And Nutrition
• /
• v.20 no.1
• /
• pp.1-8
• /
• 2007

Tortillas were prepared using rice and wheat flour. The experimental design incorporated thee independent variables(rice, wheat flour and moisture content) producing 14 samples of different proportions of each variable for each tortilla. The following were analysed using Design Expert 6 to unveil the influences of these variables on tensile strength and color(L, a, b). Results indicated that tensile strength increased with increasing rice and wheat flour content, however, decreased with increasing moisture content. Lighteness(L), of the tortilla increased with increased rice content whereas yellowness(b) increased with increased wheat flour content. The model suggests that tensile strength and color(L, a, b) in tortillas are highly correlated(SD Comment - give correlation coefficient and p-value). As well, the numerical optimization method suggests that the ratio of wheat flour to rice flour to moisture content which maximizes the three responses(tensile strenth, L and b) is 18.26 : 33.92 : 39.24%, 28.15 : 25.77 : 37.50%.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.7
• /
• pp.935-945
• /
• 2009

This study was performed to find the optimum ratio of ingredients in the Chinese quince jam. The experiment was designed according to the D-optimal design of mixture design, which included 14 experimental points with 4 replicates for three independent variables (Chinese quince paste $45{\sim}60%$, pectin $1.5{\sim}4.5%$, sugar $45.5{\sim}63.5%$). A mathematical analytical tool was employed for the optimization of typical ingredients. The canonical form and trace plot showed the influence of each ingredient in the mixture against final product. By use of F-test, sweetness, pH, L, b, ${\Delta}E$, and firmness were expressed by a linear model, while the spreadmeter value, a, and sensory characteristics (appearance, color, smell, taste, and overall acceptability) were by a quadratic model. The optimum formulations by numerical and graphical method were similar: Chinese quince paste 54.48%, pectin 2.45%, and sugar 53.07%. Optimum ingredient formulation is expected to improve use of Chinese quince and contribute to commercialization of high quality Chinese quince jam.

• Korean Journal of Food Science and Technology
• /
• v.45 no.2
• /
• pp.180-190
• /
• 2013

The purpose of this study was to determine the optimal amount of 2 ingredients, i.e., black barley flour ($X_1$), and olive oil ($X_2$), for the production of white pan bread from black barley flour. The experiment was designed according to the central composite design of response surface methodology, which showed 10 experimental points, including 2 replicates for black barley flour and olive oil. Significant differences were found in the results of the physical and mechanical properties analysis of each sample, including weight (p<0.05), volume (p<0.01), specific loaf volume (p<0.01), color L (p<0.01), color a (p<0.001), color b (p<0.05), hardness (p<0.001), springiness (p<0.01), cohesiveness (p<0.01), gumminess (p<0.001) and chewiness (p<0.05). Significant differences in the sensory measurements were observed in color (p<0.01), appearance (p<0.01), texture (p<0.05), taste (p<0.05) and overall quality (p<0.05). The optimum formulation, which was calculated using the numerical and graphical methods, was determined to be 18.00% black barley flour and 1.80% olive oil.

• Journal of Broadcast Engineering
• /
• v.16 no.2
• /
• pp.216-225
• /
• 2011

Following the proliferation of three-dimensional video contents and displays, many terrestrial broadcasting companies have been preparing for stereoscopic 3DTV service. In terrestrial stereoscopic broadcast, it is a difficult task to code and transmit two video sequences while sustaining as high quality as 2DTV broadcast due to the limited bandwidth defined by the existing digital TV standards such as ATSC. Thus, a terrestrial 3DTV broadcasting with a heterogeneous video codec system, where the left image and right images are based on MPEG-2 and H.264/AVC, respectively, is considered in order to achieve both high quality broadcasting service and compatibility for the existing 2DTV viewers. Without significant change in the current terrestrial broadcasting systems, we propose a joint rate control scheme for stereoscopic 3DTV service based on the heterogeneous dual codec systems. The proposed joint rate control scheme applies to the MPEG-2 encoder a quadratic rate-quantization model which is adopted in the H.264/AVC. Then the controller is designed for the sum of the left and right bitstreams to meet the bandwidth requirement of broadcasting standards while the sum of image distortions is minimized by adjusting quantization parameter obtained from the proposed optimization scheme. Besides, we consider a condition on maintaining quality difference between the left and right images around a desired level in the optimization in order to mitigate negative effects on human visual system. Experimental results demonstrate that the proposed bit rate control scheme outperforms the rate control method where each video coding standard uses its own bit rate control algorithm independently in terms of the increase in PSNR by 2.02%, the decrease in the average absolute quality difference by 77.6% and the reduction in the variance of the quality difference by 74.38%.

• Journal of the Korean Dietetic Association
• /
• v.14 no.2
• /
• pp.105-113
• /
• 2008

The purpose of this study was to develop a muffin containing dried leek powder. The complete analysis was conducted using the Design Expert 7 program (Stat - Easy Co., Minneapolis, MN, USA). The leek muffins were produced with varying amounts of leek powder (A), sugar (B), and butter (C). According to response surface methodology (RSM), there were 16 experimental points, including two replicates. The leek muffin formulation was optimized using rheology and sensory analyses. For the results, a quadratic model was applied in determining lightness, volume, hardness, and sensory characteristics, including flavor, texture, and overall quality; redness and height were represented by a linear model. Lightness decreased and redness increased with increasing amounts of leek powder (p<0.001). In addition, hardness displayed significant differences (p<0.001) with increasing amounts of leek powder. The sensory evaluation results showed significant differences for color, flavor, texture, and overall quality (p<0.05). Based on the numerical and graphical methods, the optimal formulation was determined as 8.30 g of leek power, 88.37 g of sugar, and 81.70 g of butter.

• Korean journal of food and cookery science
• /
• v.26 no.5
• /
• pp.575-585
• /
• 2010

This study was performed to determine the optimal composition of a muffin administered dried burdock powder and oligosaccharide. The experiment was designed base on CCD (Central Composite Design), and evaluation was carried out by means of RSM (Response Surface Methodology), which included 10 experimental points with 3 replicates for the two independent variables burdock powder and oligosaccharide. The experimental muffin was made according to a traditional recipe, except that the flour was partially replaced with dried burdock powder (5%, 15%, 25%) and the sugar was partially replaced with oligosaccharide (25%, 50%, 75%). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. Using the F-test, volume, height, pH, yellowness, chewiness, resilience, springiness, cohesiveness, taste, and overall quality were expressed as a linear model, whereas lightness, redness, adhesiveness, color, flavor, and overall quality were expressed as a quadratic model. The polynomial models developed by RSM for sensory evaluation, color, flavor, texture, taste, and overall quality were highly effective in describing the relationships between the factors (p<0.01). The estimated response surfaces confirmed that the amount of burdock powder had significant effects on color, taste, texture, flavor, and overall quality (p<0.01), whereas and the amount of oligosaccharide had significant effects on color and texture (p<0.01). Increased amount of burdock powder led to reductions of the sensory scores for color, taste, texture, flavor, and overall quality at all oligosaccharide levels. The optimal mixing percentage of burdock powder and oligosaccharide muffin were determined to be 5.00% and 46.25%, respectively.

• Ocean Systems Engineering
• /
• v.6 no.3
• /
• pp.265-287
• /
• 2016

The change of the global performance of a turret-moored FPSO (Floating Production Storage Offloading) with DP (Dynamic Positioning) control is simulated, analyzed, and compared for two different internal turret location cases; bow and midship. Both collinear and non-collinear 100-yr GOM (Gulf of Mexico) storm environments and three cases (mooring-only, with DP position control, with DP position+heading control) are considered. The horizontal trajectory, 6DOF (degree of freedom) motions, fairlead mooring and riser tension, and fuel consumptions are compared. The PID (Proportional-Integral-Derivative) controller based on LQR (linear quadratic regulator) theory and the thrust-allocation algorithm which is based on the penalty optimization theory are implemented in the fully-coupled time-domain hull-mooring-riser-DP simulation program. Both in collinear and non-collinear 100-yr WWC (wind-wave-current) environments, the advantage of mid-ship turret is demonstrated by the significant reduction in heave at the turret location due to the minimal coupling with pitch mode, which is beneficial to mooring and riser design. However, in the non-collinear WWC environment, the mid-turret case exhibits unfavorable weathervaning characteristics, which can be reduced by employing DP position and heading controls as demonstrated in the present case studies. The present study also reveals the plausible cause of the failure of mid-turret Gryphon Alpha FPSO in milder environment than its survival condition.