• Proceedings of the Korean Radioactive Waste Society Conference
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• 2004.02a
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• pp.28-41
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• 2004

The study is aimed to assess the usefulness of the mixture design for spent resin immobilization in cement. Although a considerable amount of research has been carried out to determine the limits for the composition of an acceptable resin-cement mixture, no efficient experimental strategy exists that explores the full properties of waste form against composition relationship. In order to gain an overall view, this report introduces the method of mixture design and mixture analysis, and describes the design of experiment of the 5-component mixture with the constraint conditions. The mathematic models of 28-day compressive strength varying with the ingredients are fitted, and the main effect and interaction effect of two ingredients are identified quantitatively along with the graphical interpretation using the response trace plot and contour plots.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.772-779
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• 2008

The antioxidative effect of doenjang (fermented soybean paste) and onion added in the seasoned pork, bulgogi was evaluated and the optimum mixture ratio of ingredients in seasoning sauce has been established using mixture experimental design (MED). When the seasoned pork, bulgogi was prepared with soy sauce 12% (control), doenjang 9% (in replacement of soy sauce 9%) added group (DG), and doenjang 9% and onion 33.4% (in replacement of water 33.4%) added group (DOG), and stored at $-25^{\circ}C$ for 6 months, the peroxide value (POV) and thiobarbituric acid (TBA) value of control, DO, and DOG were all lower than that of control from the initial stage of storage. The antioxidative effect of seasoned pork was found to increase with the replacement of doenjang in seasoning sauce for pork bulgogi. Moreover, antioxidative effects in DOG increased more synergistically. Therefore, the lipid oxidation stability of pork bulgogi was improved by the addition of doenjang and onion onto the seasoning sauce. The optimum mixture ratio of seasoning sauce for pork bulgogi followed up by the MED was found to be doenjang 7.10%, soy sauce 9.46%, onion 19.72%, and water 42.58% with excellent sensory quality.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.30 no.6A
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• pp.561-572
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• 2010

This paper is a study about application of recently proposed Performance Based Mixture Design (PBMD) for design of high strength concrete (HSC) to obtain HSC mix proportion that satisfies required performances. The PBMD method which uses Satisfaction curve based on a Bayesian method is a performance oriented concrete mix proportion design procedure easily applicable to any condition and environment for a possible replacement to the current prescriptive design standards. Based on extensive experimental results obtained for various materials and performance parameters of HSC, the application feasibility of the developed PBMD procedure for HSC has been verified. Also, the proposed PBMD procedure has been used to perform application examples to obtain desired target performances of HSC with optimum concrete mixture proportions using locally available materials, local environmental conditions, and available concrete production technologies. The validity and precision of HSC mix proportion design obtained using the PBMD method is verified with the experimental and ACI presented results to check the feasibility for actual design usage.

• Journal of Environmental Science International
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• v.16 no.11
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• pp.1247-1255
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• 2007

Soil biofiltration is an environmentally-sound technology for elimination of VOCs, odorous and $NO_X$ compounds from a low concentration, high volume waste gas streams because of its simplicity and cost-effectiveness. This study investigated the optimal mixture fraction of briquet ash, compost, soil and loess for $NO_X$ degradation. Extreme vertices design was used to examine the role of four components on $NO_X$ degradation. Under our experimental conditions, 74.5% of $NO_X$ degradation was observed, using a model mixture(25% briquet ash, 10% compost, 30% soil and 40% loess) containing 100 ppb of NO. It was shown that experimental design analysis could allow selecting optimal conditions in such biodegradation processes in this study.

• Journal of Industrial Technology
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• v.22 no.A
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• pp.83-87
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• 2002

Many industrial products such as paints, ink and adhesives are composed of the ingredients of a mixture. In mixture experiments, the characteristics of quality(response) depends only on the proportions of the ingredients and does not depend on the total amount of the mixture. This article discusses the constrained mixture experimental design, the data analysis, and the optimum formulation of ingredients based on the two quality characteristics - taste and flavor. It IS shown that efficient designs can be constructed from D-optimal criterion. Special cubic models were selected as the final mixture response surfaces for both reponses. The desirability function was used for the optimization of the two responses.

• Food Engineering Progress
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• v.15 no.4
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• pp.297-304
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• 2011

Ramen flour formulation was optimized by applying a mixture experimental design. In the optimization, the overall palatability (OP) of cooked ramen and the rheological properties of selected dough were maximized or minimized. Blended ratios of the ingredients such as Dark Northern Spring (DNS), Hard Red Winter (HRW), and Soft White (SW) were designed on a simplex-lattice. Dough rheological properties were measured by Rapid Visco Analyser (RVA), Farinograph, and Extensograph, and the overall palatability by sensory evaluation. Several principal dough rheological properties such as RVA peak viscosity (PV), Farinograph development time (DT), and Extensograph resistance/extensibility after 45 min (R/E 45 min) were selected to influence the overall palatability by canonical correlation analysis (CCA). Goals of the optimization were given as OP maximized, PV maximized, DT minimized, and R/E at 45 min maximized. The optimization results were found to be DNS 33.3%, HRW 33.3%, and SW 33.3% with OP, 5.825; PV, 587.9 cP; DT, 3.1 min; R/E at 45 min, 2.339 BU/mm.

• Journal of Korean Society for Quality Management
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• v.47 no.3
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• pp.631-639
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• 2019

Purpose: In this paper we present a case study of applying quick and easy experimental design approach to develop a Halogen free flame retardant material for cellular phone charger cable. Methods: We employ sequential experimentation of mixture design, verification design, and factorial design. A quick and easy approach is adopted based on data investigation and graphical method instead of strict statistical analysis, which helped enhancing smooth communication with the engineers and speeding up the development process. Results: Flame retardant material in pellet type produced from the optimal condition is transported to the customer and tested, to pass the customer retardancy criteria. Conclusion: The quick and easy experimental design approach is considered to be useful in this case study.

• Journal of the Korean Ceramic Society
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• v.50 no.3
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• pp.186-194
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• 2013

The relationship between composition and properties of enamel glass was investigated by introducing a mixture design. The enamel glass was manufactured by mixing various components under the following constraints: $45{\leq}SiO_2{\leq}55$, $10{\leq}B_2O_3{\leq}18$, $6{\leq}Na_2O{\leq}15$, $1{\leq}Li_2O{\leq}6$, $5{\leq}K_2O{\leq}10$, $0{\leq}TiO_2{\leq}8$, $0{\leq}ZrO_2{\leq}8$, 13.3MO (mol %). A mathematical model for the calculation of some properties of enamel glasses as a function of their composition was developed by the experimental statistical method. The results showed that the proposed model with the experimental measurement were in good agreement and the mixture experimental design was an effective method for optimizing the composition of the enamel glass with respect to its properties.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.218-226
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• 2013

This study examined the optimal mixture ratio of rice gruel supplemented with puffed rice by mixture design. The quality characteristics of rice gruel samples were examined according to mixture ratios at eleven experimental points. The high soluble solid content and viscosity of gruel samples were significantly dependent on rice (short grain) content instead of glutinous rice. The viscosity ranged from $2,891{\sim}9,153\;cP{\cdot}s$ and soluble solid content ranged from $8.23{\sim}10.13^{\circ}Brix$ at the eleven experimental points. The mixture with the highest solid content and viscosity, 12% rice gruel sample was $10.10{\sim}10.13^{\circ}Brix$ and $9,150{\sim}9,153\;cP{\cdot}s$. The L color of sample decreased with decreasing rice content, while "a" (redness) and "b" (yellowness) values slightly increased. In the sensory evaluation, samples with higher amount of puffed rice and glutinous rice scored higher for brown color, flavor and sweetness than high-content rice samples. The response surface and trace plot results showed that increasing of puffed rice increased the brown color, sweet taste and sticky aftertaste. From the results of the F-test, viscosity, "a" (redness) and "b" (yellowness) values fit a quadratic model with significant probabilities within 0.05%. The optimum predicted formulations of rice gruel containing puffed rice were 1.69% of puffed rice, 0.47% of glutinous rice and 9.84% of rice, respectively.

• Journal of Korean Society for Quality Management
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• v.13 no.2
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• pp.66-72
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• 1985

The objective of mixture experiments with process variables is to find experimental blends and conditions that produce the product of highest quality. In this paper, designs for mixture experiments with process variables are presented, where the emphasis is on using only a fraction of the total number of possible design points and the fitting of reduced models for measuring the effects of the mixture components and process variables.