• Transactions of the Korean Society of Mechanical Engineers A
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• v.37 no.11
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• pp.1397-1405
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• 2013

The optimal rib pattern design of B-pillar trim considering occupant head protection can be determined by two methods. One is the conventional approximate optimization method that uses the statistical design of experiments (DOE) and response surface method (RSM). Generally, approximated optimum results are obtained through the iterative process by trial-and-error. The quality of results strongly depends on the factors and levels assigned by a designer. The other is a methodology derived from previous work by the authors, called the sequential design of experiments (SDOE), to reduce the trial-and-error procedure and to find an appropriate condition for using artificial neural network (ANN) systematically. An appropriate condition is determined from the iterative process based on the analysis of means. With this new technique and ANN, it is possible to find an optimum design accurately and efficiently.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.33 no.1
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• pp.11-19
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• 2005

In order to improve dynamic stall characteristics of an oscillating airfoil, optimal design has been performed for fixed nose droop and Gurney flap. Fixed nose droop is known to be very effective to improve pitching moment characteristics but may cause degeneration of aerodynamic lift at the same time. On the other hand, Gurney flap has the opposite characteristics. For fixed nose droop, location and angle are chosen as design variables, while length is defined as design variable for Gurney flap. Higher order response surface methodology and sensitivity based optimal design method are employed to handle highly nonlinear problem such as dynamic stall. Optimal design has been performed so that lift and pitching moment are simultaneously improved. The design results show that aerodynamic characteristics can be remarkably improved through present design approach and the present passive control method is as good as active control method which combines variable nose droop and Gurney flap.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1230-1236
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• 2009

Optimum conditions for the freeze-thaw stability (FTS) of mung bean starch (MBS) paste as a main ingredient in omija-eui were investigated. For the optimization of the paste preparation condition, the FTS of MBS prepared by boiling in a shaking water bath (BMSW) or by pressure-cooking in an autoclave (PCMA) were analyzed using a response surface methodology (RSM). In addition, the effects of various additives such as gums, sugars, and emulsifier were evaluated on the FTS of MBS paste prepared under optimal conditions. The predicted maximal FTS of MBS paste prepared by the PCMA method (73%) was higher than that of the paste prepared by the BMSW method (36%). In case of additives, gellan gum and sodium alginate effectively prevented the syneresis of MBS paste in the BMSW method and in the PCMA method, respectively. The use of a fructose fatty acid ester as an emulsifier decreased syneresis in a dose-dependent, while the addition of sugars accelerated syneresis. Consequently, MBS paste for omija-eui preparation may be efficiently prepared by adding sodium alginate and fructose fatty acid ester under the optimal conditions of 4.3% MBS content, $121^{\circ}C$ heating temperature, and $89^{\circ}C$ cooling temperature by pressure-cooking in an autoclave.

• Applied Chemistry for Engineering
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• v.7 no.6
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• pp.1147-1155
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• 1996

In the spray drying with rotating wheel atomizer of cheese powder, the relationships among variables were analyzed with Response Surface Methodology in which several independent variables such as total solid content, wheel rotation speed, and outlet temperature influenced dependent variables such as particle diameter, moisture content, bulk density, and viscosity of suspended liquid. Significance and correlation were tested according to central composite design. As a results of analyzing the correlations between independent and dependent variables, particle diameter and moisture content of cheese powder were decreased with increasing wheel rotation speed, and bulk density was decreased with increasing outlet temperature. Viscosity of suspended liquid were increased with increasing wheel rotation speed and total moisture content. In correlation among dependent variables, moisture content was proportional to bulk density, and particle diameter was inversly proportional to moisture content and bulk density.

• Food Science and Preservation
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• v.11 no.4
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• pp.538-543
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• 2004

To improve the levels of ${\gamma}$-aminobutyric acid (GABA) in germinated brown rice, chitosan and glutamic acid were treated during the brown rice germination. The GABA contents in germinated brown rices were 425.7 nmole/g and 637.0 nmole/g at germination temperature of $25^{\circ}C$ and germination time of 72 hrs. Response surface methodology(RSM) was used to monitor characteristics of germination from brown rices. As glutamic acid and chitosan concentration were increased, the GABA content was also increased. The ranges of optimum conditions were $105{\sim}160\;ppm$ in chitosan concentration and $200{\sim}290\;ppm$ in glutamic acid concentration. Predicted values at the optimized conditions were acceptable in comparison with experimental values.

• Food Science of Animal Resources
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• v.34 no.6
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• pp.769-776
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• 2014

The goat placenta was fermented by Bacillus subtilis and the optimal fermentation parameters of strongest antioxidant capacity of peptides were obtained using response surface methodology (RSM). The effects of fermentation time, initial pH value and glucose content on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity of the goat peptides were well fitted to a quadric equation with high determination coefficients. According to the data analysis of design expert, the strongest DPPH radical scavenging capacity value was obtained with the following conditions: content of glucose was 2.23%, initial pH value was 7.00 and fermentation time was 32.15 h. The DPPH radical scavenging capacity commonly referring antioxidant activity showed a concentration dependency and increased with increasing peptide concentration. The effects of temperature and pH were assessed to determine the stability of antioxidant peptides prepared from goat placenta. Antioxidant peptides showed good stabilities when temperature was lower than $70^{\circ}C$. However, the antioxidant peptides lost antioxidant activities rapidly under alkaline and excessive acid condition. Ultrafiltration technique was performed to separate fermentation broth with different Mw (molecular weight). It was found that peptides in the range of < 3 KDa mainly accounted for the antioxidant activities.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.776-783
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• 1997

Response surface methodology was applied to determine the optimum roasting conditions (roasting temperature and time) for the high-quality Polygonatum odoratum tea which has been roasting with a traditional means. As quality criteria of Polygonatum odoratum tea, water-soluble solids, browning color, total phenolic compounds and electron-donating ability were proportionally increased with increased temperature and time of roasting conditions up to around $145^{\circ}C$ and 55 min, respectively, while they were decreased under the extended-roasting conditions. The optimum roasting temperature and time based on the organoleptic overall acceptability were $146^{\circ}C$ and 52 min, respectively. On the basis of superimposed contour maps for the tea characteristics, the optimum range of roasting conditions were $135{\sim}140^{\circ}C$ and $58{\sim}64$ min. Predicted values at the optimum conditions $(137^{\circ}C,\;60\;min)$ were in good agreement with experimental values.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.497-502
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• 1990

The effect of sugar concentration, immersion time and temperature on water loss, solid gain or loss, and sugar molality of potatoes during osmotic concentration was analyzed by a response surface methodology (RSM), and those values were predicted by using a second degree polynomial regression model. Effect of osmotic concentration and blanching on vitamin C retention of air dried potatoes (6% MC: wet basis) was also evaluated. The most significant factor was sugar concentration for water loss, solid gain or loss, sugar molality, rate parameter and retention of vitamin C. Second and third factors were immersion time and temperature respectively. Water loss and solid gain were rapid in the first 10 min and then levelled off. A 44.6% of water loss was observed during osmotic concentration using a sugar solution $(60\;Brix,\;80^{\circ}C$) with 20 min of immersion time. Dried potatoes after osmotic concentration had higher vitamin C content than dried potatoes after blanching. Optimum regions for osmotic concentration process of potatoes were $60-70^{\circ}C$ of immersion temperature, 60 Brix of sugar solution and 16-20 min of immersion time based on above 30% of water loss and 50% of vitamin C retention.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1193-1199
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• 2003

As a result of resistant starch yield depending on heating temperature, moisture content, storage temperature and heating-cooling cycle with RSM (response surface methodology), high amylose corn starch (46%) was appeared higher than normal corn starch in the yield (22%). At the high amylose corn starch, optimum conditions for resistant starch formation were 6 times of heating-cooling cycle, 108$^{\circ}C$ heating temperature and 67% moisture content at the 2$0^{\circ}C$ storage temperature, which resulted in 25% yield with these experiment conditions. Affecting factor for the resistant starch formation was arranged according to heating -cooling cycle, moisture content, heating temperature and storage temperature. Raw corn starch granule was destructive and appeared a porous reticular structure by the resistant starch formation. Color became dark and increased yellowness by caramelization during heating processing. Heating-cooling processing was the result of decreased hardness, cohesiveness, springiness and gumminess.

• Food Science and Preservation
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• v.15 no.3
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• pp.396-404
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• 2008

This study investigated the functional properties of lateral roots of red ginseng following roasting treatment The ten different conditions, based on the central composite design for roasting parameters, were pre-established according to roasting temperature($140{\sim}240^{\circ}C$) and time($5{\sim}25\;min$). The functional characteristics were monitored using response surface methodology, whereby polynomial equations and correlation coefficients were investigated between roasting conditions. The functional properties of the samples were affected more by roasting time than temperature. The optimal roasting condition ranges for maximizing the functional qualities of lateral roots of red ginseng were predicted to be a roasting temperature of $194.5-210.9^{\circ}C$, and a roasting time of 13.8-20.0 min.