• 한국방사성폐기물학회:학술대회논문집
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• 한국방사성폐기물학회 2004년도 Proceedings of the 4th Korea-China Joint Workshop on Nuclear Waste Management
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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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• 제17권4호
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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.

• 대한토목학회논문집
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• 제30권6A호
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• pp.561-572
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• 2010

본 연구에서는 Bayesian 통계법을 이용한 성능기반형 배합설계방법(Perfomance Based Mixture Design, 이하 PBMD)을 고강도 콘크리트 배합설계에 활용하여 요구성능을 만족하는 고강도 콘크리트 배합비를 찾는 것을 목표로 하고 있다. PBMD 방법은 Bayesian 통계법을 통해 얻어진 만족도 곡선을 활용한 성능중심의 콘크리트배합설계과정으로서 어떠한 조건이나 환경에서도 쉽게 적용이 가능하여 현재의 설계기준을 대체할 수 있는 하나의 대안으로 생각된다. 고강도 콘크리트의 여러 가지 재료 성능 변수들을 구하기 위해 수행한 여러 가지 실험들의 결과를 바탕으로 고강도 콘크리트 배합설계 시 PBMD 방법의 적용가능성에 대해 검토하였으며 지역에 따른 환경조건, 사용 가능한 재료, 적용 가능한 콘크리트생산기술 등을 고려하여 목표성능을 만족시키는 최적의 콘크리트 배합비를 구하는 과정을 PBMD 방법을 적용한 예제를 통해 나타내었다. PBMD 과정을 적용한 고강도 콘크리트의 배합설계의 현장 적용성을 검토하기 위해 ACI에 기술된 결과와의 비교를 통해 그 유효성을 입증하였다.

• 한국환경과학회지
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• 제16권11호
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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.

• 산업기술연구
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• 제22권A호
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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.

• 산업식품공학
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• 제15권4호
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• pp.297-304
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• 2011

혼합물실험계획법(mixture experimental design)을 적용하여 라면 밀가루 혼합비를 최적화하였다. 밀가루 혼합비를 최적화하기 위하여 전체 기호도(overall palatability)의 최대화, 반죽 레올로지 특성의 특정 범위 유지를 최적화의 목적으로 설정하였다. 라면은 가장 보편적인 미국산 밀가루 중 강력분인 DNS, 중력분인 HRW, 박력분인 SW를 simplex-lattice 방식에 의해 혼합비를 달리하여 제조하였다. 각 시료는 Rapid Visco Analyser(RVA), 파리노그래프, 익스텐소그래프를 이용하여 반죽의 레올로지 특성치를 측정하였으며, 조리된 라면의 전체 기호도를 관능 검사 하였다. 정준상관분석(canonical correlation analysis)를 통하여 RVA의 최고점도(PV), 파리노그래프의 반죽형성시간(DT), 익스텐소그래프의 R/E 45 min을 주요 반죽 레올로지 특성치로 선발하였다. 최적화 목적으로 전체 기호도의 최대화와 최고점도(PV)(최대화), 반죽형성시간(DT)(최소화) 및 R/E45 min(최대화)를 지정하였다. 그 결과 최적화된 밀가루 혼합비는 DNS 33.3%, HRW 33.3% 및 SW 33.3% 이였으며, 이때 전체 기호도는 5.825, 최고점도(PV)는 587.9 cP, 반죽형성시간(DT)은 3.1 min, R/E 45 min는 2.339 BU/mm로 나타났다.

• 품질경영학회지
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• 제47권3호
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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.

• 한국세라믹학회지
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• 제50권3호
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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.

• 동아시아식생활학회지
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• 제23권2호
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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.

• 품질경영학회지
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• 제13권2호
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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.