• 한국산업융합학회 논문집
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• 제2권2호
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• pp.73-81
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• 1999

Shake mixing has been widely used in cell culture. The mixing performance for shake mixing, however, has not been reported quantitatively. The critical circulating frequency and the power consumption for complete suspension of particles, based on the definition of Zwietering, were measured in a shaking vessel containing a solid-liquid system. The critical suspension frequency was correlated by the equation from Baldi's particle suspension model modified with the physical properties of the particles. Critical suspension frequency was correlated as following ; $$N_{JS}={\frac{0.58\;d{_p}^{0.06}(g{\Delta}{\rho}/{\rho}_L)^{0.004}X^{0.03}}{D^{0.35}d^{0.17}{\upsilon}^{0.04}}}$$ The power consumption at the critical suspension condition in the shaking vessel was less than that in an agitated vessel with impeller.

• 동아시아식생활학회지
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• 제18권1호
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• pp.29-40
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• 2008

The primary objective of this study was to determine the optimal mixing ratio in preparing Omi-Galsu concentrate. By varying the amounts of Omija extract, mung bean juice, and sugar in the concentrate mixture, we found that pH increased with greater amounts of Omija extract and sugar. According to sensory evaluations, sugar and total free sugar contents were highest when the mixing ratio was 1:1:20%(Omija extract, mung bean juice, and sugar respectively). This ratio also presented the most attractive color and highest overall acceptability.

• 한국식생활문화학회지
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• 제27권2호
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• pp.202-210
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• 2012

The purpose of this study was to bake sweet rice muffins with oak mushroom ($Lentinus$ $edodes$) powder. The process included substituting sweet rice flour for cake flour and adding oak mushroom powder. This study determined the optimal mixing conditions of oak mushroom muffins by adjusting the amounts of oak mushroom powder, whole eggs, and soybean oil. The mixing conditions for the oak mushroom muffins included 3 categories: oak mushroom powder (X1), whole eggs (X2), and soybean oil (X3) by Central Composite Design (CCD) which was optimized by Response Surface Methodology (RSM). Oak mushroom muffin formulation was optimized using rheology. Yellowness (p<0.001) and redness (p<0.05) displayed a linear model pattern, whereas lightness (p<0.05) was represented by a quadratic model. Among the sensory properties, variables that appeared to show significant values such as appearance (p<0.5), texture (p<0.5), and overall quality (p<0.5) were used to identify optimums. The result of mechanical properties showed significant values in gumminess (p<0.5) and chewiness (p<0.5). The numerical and graphical methods used in this study determined that the optimum formulation for oak mushroom powder sweet rice muffins was 8.75 g of oak mushroom powder, 235.95 g of whole eggs, and 19.93 g of soybean oil.

• 동아시아식생활학회지
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• 제22권2호
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• pp.255-263
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• 2012

Tuile containing retrograded rice and black sesame was developed by optimization of the mixing rate of retrograded rice and egg white using response surface methodology. Nine samples of design points were obtained according to central composite design, and the optimal mixing rate of retrograded rice flour and egg white as independent variables was calculated with the sensory score, color, and texture as response variables. Nine samples of the experimental group and no added retrograded rice flour Tuile were also compared in terms of sensory properties, color and texture. According to the results, the optimal mixing rate of black sesame Tuile was 8.6 g of retrograded rice and 33.5 g of egg white. Regression analysis of the response showed that retrograded rice flour and egg white had effect on the color and texture of black sesame Tuile, with egg white more influential rather than retrograded rice. In a comparison of quality between retrograded rice flour added Tuile and no retrograded rice flour Tuile, lightness ($p$<0.05), hardness ($p$<0.001) and fracturability ($p$<0.001) of retrograded rice flour added Tuile was better than those of the other sample, and sensory quality in terms of color ($p$<0.01), taste ($p$<0.001), texture ($p$<0.01) were more excellent as well.

• 한국초지조사료학회지
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• 제43권1호
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• pp.50-55
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• 2023

본 연구에서는 총체벼 세절과 베일러 내 교반이 곤포 헤일리지의 영양소 함량, 발효특성 및 호기적 안전성에 미치는 영향을 규명하고자 수행하였다. 총체벼 세절은 영양소 함량, 발효특성 및 호기적 안정성에 영향을 미치지 않았다. 하지만, 베일러 내교반 시, 총체벼 곤포 헤일리지의 NDF와 lactate 함량 및 lactat: acetate 비율은 감소하였으나 LAB는 증가하였다. 이상의 결과에서, 베일러 내 교반은 총체벼 곤포 헤일리지의 발효품질 개선에 유리한 것으로 확인되었다.

• 동력기계공학회지
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• 제18권6호
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• pp.126-132
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• 2014

The P-T characteristics of mixed refrigerant in thermostatic expansion valve sensing bulb were studied using R-134a and R-410A refrigerant. The characteristics of mixed refrigerant were investigated according to pressure variation and the variation of composition ratio of R-134A and R-410A in the temperature range of $-15^{\circ}C{\sim}15^{\circ}C$. The Thermodynamic characteristic values of the mixed refrigerants were identified using the characteristic value analysis program of mixed refrigerant(Refrop v9.0, NIST). The P-T characteristics in the case of the mixing ratio of 90:10 for R-410A and R-134A were the same result as R-22. And the physical properties showed similar results with R-22. The Maximum operating pressure(MOP) of mixed refrigerant showed a tendency to decrease with decreasing the mixing ratio of additive gases($N_2$ or He) gases. The characteristics in the case of the mixing ratio of 80:1 for mixed refrigerant and additive gases were the similar result as Reference refrigerant.(R-22 MOP, Sporlan company) In addition $N_2$ and He, both showed the same results. It was able to confirm that a MOP on the thermostatic expansion valve sensing bulb can be maintained by adjusting the mixing ratio of mixed refrigerant gases and additive gases.

• 대한환경공학회지
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• 제33권5호
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• pp.307-313
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• 2011

본 연구는 고농도의 불소가 함유된 LCD 폐수를 처리하는데 있어, 칼슘원에 따른 제거 효율과 경제성에 부합되는 조건을 도출하여 실제 현장에 적용하는데 목적이 있다. 이를 위하여 칼슘원으로 $CaCl_2$, $Ca(OH)_2$ 및 $CaCO_3$를 이용하여 각각 pH, 칼슘주입량, 반응시간 및 교반속도의 변화에 따른 특성을 관찰하였다. 그 결과 $CaCl_2$의 경우 pH 7, 칼슘주입량 0.4[Ca]/[F] (mol / mol), 1시간, 200 rpm으로 결정되었고, $Ca(OH)_2$의 경우 pH 7, 칼슘주입량 30 mL/L, 1시간, 200 rpm으로 결정하였으며, $CaCO_3$의 경우 pH 4, 칼슘주입량 30 mL/L, 1시간, 200 rpm으로 적용하는 것이 최적조건이라고 판단되었다. 그러나 현장의 상황에 따라 적용 조건의 변경이 가능하다.

• 한국산학기술학회논문지
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• 제18권1호
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• pp.135-140
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• 2017

본 연구는 포유기간 중 이복자돈과의 합사가 모돈과 자돈의 체표면 온도 변화에 미치는 영향을 조사하기 위하여 실시하였다. 임신모돈 12두를 공시하여 6두는 개별 분만펜에 위치시켜 분만 후 이유시까지 복당 사육을 유지하였으며(대조구), 6두는 중간 칸막이의 제거가 가능한 가변형 분만펜에서 3복이 한 펜이 되도록 분만 11일차에 칸막이를 제거하여 이유시까지 유지하였다(처리구). 합사 30분 후에 열화상카메라를 이용하여 모돈 및 자돈의 체표면 온도를 측정하였다. 분만 후 포유모돈의 평균 체표면 온도는 처리구에서 $37.1^{\circ}C$로 대조구의 $36.3^{\circ}C$보다 유의적으로 높은 것으로 나타났고 (p<0.05), 최고온도에서는 두 처리간 유의적인 차이가 없었다. 이와 대조적으로, 포유 자돈의 평균 체표면 온도는 포유기 합사에 의해 유의적으로 감소하였으며(대조구 37.5, 처리구 $36.0^{\circ}C$; p<0.01). 최고온도에서 또한 대조구와 처리구에서 각각 $39.4^{\circ}C$와 $39.1^{\circ}C$로 유의적인 차이는 아니지만 대조구에서 낮은 경향으로 관찰되었다(p=0.079). 결론적으로 포유기간 중에 이복자돈과의 합사에 의해 모돈의 체표면 온도는 상승되지만, 자돈의 체표면 온도는 감소하는 것으로 관찰되었다. 더 나아가 체표면 온도와 심부온도와의 상관관계를 구명하고, 합사에 의한 모돈 및 자돈의 생리적 변화에 대한 연구가 필요할 것으로 사료된다.

• Communications for Statistical Applications and Methods
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• 제20권4호
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• pp.339-345
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• 2013

In this paper, we give a tractable sufficient condition for functional central limit theorem to hold in Markov switching ARMA (p, q) model.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 1996년도 가을 학술발표회 논문집
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• pp.283-289
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• 1996

In this paper, the mix design of the super flowing concrete is described with respcet to basic concept, confined water ratio($\beta_p$), volume ratio of water-binder(w/b), volume ratio of fine aggregates($S_r$) and coarse aggregates($G_v$). The primary purposes of this study are to evaluate the effects of cementitious materials(fly ash, slag cement, portland cement), mixing factors ($\beta_p$, w/b, $S_r$, $G_v$)., and to propose the mix design method of the super flowing concrete. As results of this study, confined water ratio($\beta_p$) of cementitious materials is very high (0.99~1.1), and then the ranges of the optimum mixing factors to be satisfied with the super flowing concrete are $S_r$ 47$\ell$ 2%, $G_v$ 52$\ell$ 1%.