• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.437-443
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• 2002

Using agar and gelatin as wall materials, onion oil was microencapsulated using the extrusion spraying technology. A sensitive methodology was developed for quantitative determination of the microencapsulation yield through ethyl acetate extraction and gas chromatographic analyses. Optimal conditions for the microencapsulation process consisting of the ratio of [core material, Cm] to [wall material, Wm] ($X_1$), temperature of dispersion fluid ($X_2$), detergent concentration in dispersion fluid ($X_3$), and concentration of emulsifier $(X_4)$ were determined using response surface methodology. The regression model equation for the yield of microencapsulation (Y, %) of onion oil could be predicted as $Y\;=\;97.028571-0.775000\;(X_1)-0.746726\;(X_1){\cdot}(X_1)\;-\;1.100000\;(X_3){\cdot}(X_2)$. The optimal conditions for the microencapsulation of the onion oil were determined as the ratio of [core material] to [wall material] of 4.5 : 5.5 (w/w), the temperature of dispersion fluid of $17.1^{\circ}C$ detergent concentration in dispersion fluid of 0.03%, and the concentration of emulsifier of 0.42%. Results revealed the most stable microcapsule of onion oil could be formed with the highest yield of microencapsulation (more than 95%) under optimal conditions.

• The KIPS Transactions:PartD
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• v.10D no.2
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• pp.233-246
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• 2003

The mediator-based system integrates heterogeneous information systems with the flexible manner. But it does not give much attention on the query optimization issues, especially for the query reusing. The other thing is that it does not use standardized metadata for schema matching. To improve this two issues, we propose mediator-based Distributed Information Integration System (DIIS) which uses query caching regarding performance and uses ISO/IEC 11179 metadata registry in terms of standardization. The DIIS is designed to provide decision-making support, which logically integrates the distributed heterogeneous business information systems based on the Web environment. We designed the system in the aspect of three-layer expression formula architecture using the layered pattern to improve the system reusability and to facilitate the system maintenance. The functionality and flow of core components of three-layer architecture are expressed in terms of process line diagrams and assembly line diagrams of Eriksson Penker Extension Model (EPEM), a methodology of an extension of UML. For the implementation, Supply Chain Management (SCM) domain is used. And we used the Web-based environment for user interface. The DIIS supports functions of query caching and query reusability through Query Function Manager (QFM) and Query Function Repository (QFR) such that it enhances the query processing speed and query reusability by caching the frequently used queries and optimizing the query cost. The DIIS solves the diverse heterogeneity problems by mapping MetaData Registry (MDR) based on ISO/IEC 11179 and Schema Repository (SCR).

• Journal of the Society of Naval Architects of Korea
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• v.30 no.3
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• pp.116-126
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• 1993

The finite element method(FEM) has been commonly used for structural dynamic analysis. However, the direct global application of FEM to large complex structures such as ships and offshore structures requires considerable computational efforts, and remarkably more in structural dynamic optimization problems. Adoption of the component-mode synthesis method is an efficient means to overcome the above difficulty. Among three classes of the component-mode synthesis method, the free-interface mode method is recognized to have the advantages of better computational efficiency and easier implementation of substructures' experimental results, but the disadvantage of lower accuracy in analytical results. In this paper, an advanced method to improve the accuracy in the application of the free-interface mode method for the vibration analysis of large complex structures is presented. In order to compensate the truncation effect of the higher modes of substructures in the synthesis process, both residual inertia and stiffness effects are taken into account and a frequency shifting technique is introduced in the formulation of the residual compliance of substructures. The introduction of the frequency shrift ins not only excludes cumbersome manipulation of singular matrices for semi-definite substructural systems but gives more accurate results around the specified shifting frequency. Numerical examples of typical structural models including a ship-like two dimensional finite element model show that the analysis results based on the presented method are well competitive in accuracy with those obtained by the direst global FEM analysis for the frequencies which are lower than the highest one employed in the synthesis with remarkably higher computational efficiency and that the presented method is more efficient and accurate than the fixed-interface mode method.

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.739-748
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• 2021

This study focuses on the use of rice in the production of gluten-free rice udon (GFU) through an optimized mixing ratio, using the Box-Behnken response surface methodology (RSM). Different additional levels of rice flour (A, 40-60 g), acetylated distarch adipate (B, 10-20 g), and trehalose (C, 0-3 g) were used as variables, while water absorption level, volume, cooking loss, solid yield, lightness, texture properties, proximate compositions of GFU and turbidity of cooking water were set as responses in the RSM design model. The optimum mixing ratio for the preparation of gluten-free rice udon was obtained for 60.00 g of rice flour, 18.81 g of acetylated distarch adipate without the addition of trehalose. The response values of the optimized samples were water absorption (60.94%), volume (34.94%), turbidity of the cooking water (0.37), cooking loss (4.77%), solid yield (1.55 g), lightness value (70.04), hardness (2.53 N), springiness (0.18), gumminess (10.45 N), chewiness (1.83 N), and cohesiveness (2.89). This study has shown that rice flour can replace wheat flour to manufacture udon at an optimized mixing ratio successfully derived by statistical estimation method.

• Journal of Aerospace System Engineering
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• v.13 no.3
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• pp.78-86
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• 2019

This paper describes the stiffness optimization of the torsion spring hinge of the large SAR antenna considering the deployment performance. A large SAR antenna is folded in a launch environment and then unfolded when performing a mission in orbit. Under these conditions, it is very important to find the proper stiffness of the torsion spring hinge so that the antenna panels can be deployed with minimal impact in a given time. If the torsion spring stiffness is high, a large impact load at the time of full deployment damages the structure. If it is weak, it cannot guarantee full deployment due to the deployment resistance. A multi-body dynamics analysis model was developed to solve this problem using RecurDyn and the development performance were predicted in terms of: development time, latching force, and torque margin through deployment analysis. In order to find the optimum torsion spring stiffness, the deployment performance was approximated by the response surface method (RSM) and the optimal design was performed to derive the appropriate stiffness value of the rotating springs.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.9
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• pp.517-524
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• 2019

The overdrive hub clutch is attached to a 6-speed automatic transmission to reduce fuel consumption by using the additional power of the engine. This paper proposes a means to minimize the load and roll-over ratio on the punch during the piercing process for the overdrive hub clutch product. Die clearance, shear angle, and friction coefficient, which can affect the load and roll-over ratio of the punch during processing, were set as the design variables. Sensitivity analysis was also conducted to determine the influence of each design variable on the punch load and roll-over ratio. As a result, shear angle, friction coefficient and die clearance were found to be sensitive to load and roll-over ratio. The punch load and roll-over ratio were set as the objective function and the equation of each design variable and objective function was derives using the Response Surface Method. Finally, the optimal value of the design variables was derived using the Response Surface Method. Application of this model to finite element analysis resulted in 22.14% improvement in the roll-over ratio of the punch load and material.

• Food Engineering Progress
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• v.21 no.2
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• pp.167-173
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• 2017

Purple-fleshed potato powder (PFPP) was investigated to determine optimal mixing ratio with milk powder and dextrin to produce a ready-to-eat mashed potato powder. The rheological characteristics, color, and anthocyanin contents were studied at a different concentration of ingredients. The power-law model was applied to explain the mechanical spectra of mashed potatoes which represented the change in structure induced by different mixing ratios. Mixture design was used to obtain the experimental points used to establish the empirical models to describe the effects of each ingredient on the characteristic of the mashed potato. The results of mechanical spectra showed that both storage and loss moduli (G' and G'') were significantly influenced by PFPP and milk powder concentration. The power law parameters n' and n'' showed higher values for the mashed potato with a lower concentration of PFPP and a higher concentration of milk powder, which showed that the gel networks involved in the mashed potato were weaker. The optimum mixing ratio with the highest redness and anthocyanin content, while maintaining the rheological properties similar to the commercial mashed potato, was determined as PFPP:milk powder:dextrin = 90.49:4.86:4.65 (w/w). The proportions of PFPP and milk powder in the formulation significantly changed the characteristics of mashed potato, whereas no significant effect of dextrin was observed in this formulation.

• Animal Bioscience
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• v.34 no.11
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• pp.1811-1821
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• 2021

Objective: A trial was conducted to investigate the effects of supplemental levels of Mn provided by organic and inorganic trace mineral supplements on growth, tissue mineralization, mineral balance, and antioxidant status of growing broiler chicks. Methods: A total of 500 male chicks (8-d-old) were used in 10-day feeding trial, with 10 treatments and 10 replicates of 5 chicks per treatment. A 2×5 factorial design was used where supplemental Mn levels (0, 25, 50, 75, and 100 mg Mn/kg diet) were provided as MnSO₄·H₂O or MnPro. When Mn was supplied as MnPro, supplements of zinc, copper, iron, and selenium were supplied as organic minerals, whereas in MnSO₄·H₂O supplemented diets, inorganic salts were used as sources of other trace minerals. Performance data were fitted to a linearbroken line regression model to estimate the optimal supplemental Mn levels. Results: Manganese supplementation improved body weight, average daily gain (ADG) and feed conversion ratio (FCR) compared with chicks fed diets not supplemented with Mn. Manganese in liver, breast muscle, and tibia were greatest at 50, 75, and 100 mg supplemental Mn/kg diet, respectively. Higher activities of glutathione peroxidase and superoxide dismutase (total-SOD) were found in both liver and breast muscle of chicks fed diets supplemented with inorganic minerals. In chicks fed MnSO₄·H₂O, ADG, FCR, Mn balance, and concentration in liver were optimized at 59.8, 74.3, 20.6, and 43.1 mg supplemental Mn/kg diet, respectively. In MnPro fed chicks, ADG, FCR, Mn balance, and concentration in liver and breast were optimized at 20.6, 38.0, 16.6, 33.5, and 62.3 mg supplemental Mn/kg, respectively. Conclusion: Lower levels of organic Mn were required by growing chicks for performance optimization compared to inorganic Mn. Based on the FCR, the ideal supplemental levels of organic and inorganic Mn in chick feeds were 38.0 and 74.3 mg Mn/kg diet, respectively.

• Environmental and Resource Economics Review
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• v.30 no.2
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• pp.237-268
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• 2021

As variable renewable sources rapidly increase due to the Energy Transition plan, integration cost of renewable sources to the power system is rising sharply. The increase in variable renewable energy reduces the capacity factor of existing traditional power capacity, and this undermines the efficiency of the overall power supply, and demand resources are drawing attention as a solution. In this study, we analyzed how much electric vehicle demand resouces, which has great potential among other demand resources, can reduce power supply costs if it is used as a flexible resource for renewable generation. As a methodology, a stochastic form of power system optimization model that can effectively reflect the volatile characteristics of renewable generation is used to analyze the cost induced by renewable energy and the benefits offered by electric vehicle demand resources. The result shows that virtual power plant-based direct control method has higher benefits than the time-of-use tariff, and the higher the proportion of renewable energy is in the power system, the higher the benefits of electric vehicle demand resources are. The net benefit after considering commission fee for aggregators and battery wear-and-tear costs was estimated as 67% to 85% of monthly average fuel cost under virtual power plant with V2G capability, and this shows that a sufficient incentive for market participation can be offered when a rate system is applied in which these net benefits of demand resources are effectively distributed to consumers.

• Korean Journal of Food Science and Technology
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• v.53 no.1
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• pp.29-33
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• 2021

The fish cake industry is attempting to overcome the standstill by adopting new production technologies, such as 3D printing technology. The characteristics of food 3D printing ink, including viscosity, hardness, and adhesiveness, are essential in food 3D printing technology. Therefore, in this study, the effect of salt on the gelation of surimi 3D ink and its texture for 3D printing were examined. After adding salt (1-4%) to fish meat, the viscosity and adhesiveness of fish meat was found to be increased by gelation. Among the fish surimi with various salt contents, surimi with 3% salt showed the most suitable characteristics, including viscosity, adhesiveness, and hardness, for a whirlwind and λ 3D printing model. Scanning electron microscopy showed that the addition of 3% salt resulted in the most adhesive surimi and less porous spaces. Overall, our study found that 3% salt would be suitable for 3D printing ink using fish surimi.