• 품질경영학회지
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• 제46권1호
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• pp.39-74
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• 2018

Purpose: For more than 30 years, robust parameter design (RPD), which attempts to minimize the process bias (i.e., deviation between the mean and the target) and its variability simultaneously, has received consistent attention from researchers in academia and industry. Based on Taguchi's philosophy, a number of RPD methodologies have been developed to improve the quality of products and processes. The primary purpose of this paper is to review and discuss existing RPD methodologies in terms of the three sequential RPD procedures of experimental design, parameter estimation, and optimization. Methods: This literature study composes three review aspects including experimental design, estimation modeling, and optimization methods. Results: To analyze the benefits and weaknesses of conventional RPD methods and investigate the requirements of future research, we first analyze a variety of experimental formats associated with input control and noise factors, output responses and replication, and estimation approaches. Secondly, existing estimation methods are categorized according to their implementation of least-squares, maximum likelihood estimation, generalized linear models, Bayesian techniques, or the response surface methodology. Thirdly, optimization models for single and multiple responses problems are analyzed within their historical and functional framework. Conclusion: This study identifies the current RPD foundations and unresolved problems, including ample discussion of further directions of study.

• 제어로봇시스템학회논문지
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• 제17권3호
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• pp.241-247
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• 2011

This paper is intended to improve efficiency of two-phase BLDC motor using analytical and statistical methods, and then the stability of the starting for the designed model is investigated. The characteristics of the motor according to magnetization directions of permanent magnet are analyzed through the analytical method, and design variables that affect the efficiency are selected. Preliminary optimal design is performed using the analytical method with the design variable. The RSM (Response Surface Method) based on the FEA (Finite Element Analysis) is applied to complement errors of the analytical method. As a result, the optimal design is determined. Finally, the stability of the starting for the optimal designed model is evaluated by analyzing cogging torque, and it is verified through the FEA.

• 품질경영학회지
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• 제47권3호
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• pp.523-535
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• 2019

Purpose: We research on the efficient response surface methodology(RSM) design to develop a design space in Quality by Design(QbD). We propose practical designs for the successful construction of the design space in QbD by allowing different number of replicates at the box points, star points, and the center point in the rotatable central composite design(CCD). Methods: The fraction of design space(FDS) plot is used to compare designs efficiency. The FDS plot shows the fraction of the design space over which the relative standard error of predicted mean response lies below a given value. We search for practical designs whose minimal half-width of the tolerance interval per a standard deviation is less than 4.5 at 0.8 fraction of the design space. Results: The practical designs for the number of factors between two and five are listed. One of the designs in the list could be chosen depending on the experimental budget restriction. Conclusion: The designs with box points replications are more efficient than those with the star points replication. The sequential method to establish a design space is illustrated with the simulated data based on the two examples in RSM.

• Communications for Statistical Applications and Methods
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• 제15권1호
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• pp.125-136
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• 2008

많은 실제적인 공학 설계문제에 있어서, 목적함수의 형태는 설계변수들에 의하여 정확하게 주어지지 않는다. 이러한 환경 하에서, 구조해석, 유체 역학 해석, 열역학 분석과 같은 등과 같은 문제에서 설계변수들의 값이 주어졌을 때 목적함수들의 값은 실제 실험이나 계산상의 실험을 통하여 얻어지게 된다. 일반적으로, 이러한 실험들은 많은 비용이 든다. 이런 경우에는 실험의 횟수를 가능한 적게 하기위하여, 목적함수의 형태를 예측하는 것과 병행하여 최적화를 수행하게 된다. 반응표면분석(Response Surface Methodology, RSM)은 이러한 접근 방법에서 잘 알려져 있다. 본 논문에서는 목적함수의 예측을 위하여 서포트 벡터 기계(Support Vector Machines, SVM)의 방법을 적용할 것이다. 이러한 접근에서 가장 중요한 과제들 중의 하나는 가능한 실험의 횟수를 적게 하기 위하여 적절하게 표본자료들을 배치하는 것이다. 이러한 목적에 서포트 벡터의 정보들이 효과적으로 사용되어짐을 보이고 제안한 방법의 효율성은 공학 설계문제에서 잘 알려진 수치 예제를 통하여 보인다.

• 한국미생물·생명공학회지
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• 제49권3호
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• pp.337-345
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• 2021

Lipase (triacylglycerol lipase, EC 3.1.1.3) is an enzyme capable of hydrolyzing triacylglycerol, to produce fatty acids and glycerol and reverse the reaction of triacylglycerol synthesis from fatty acids and glycerol through transesterification. Applications of lipase are quite widespread in the industrial sector, including in the detergent, paper, dairy, and food industries, as well as for biodiesel synthesis. Lipases by yeasts have attracted industrial attention because of their fast production times and high stability. In a previous study, a lipase-producing yeast isolate was identified as Zygosaccharomyces mellis SG1.2 and had a productivity of 24.56 U/mg of biomass. This productivity value has the potential to be a new source of lipase, besides Yarrowia lypolitica which has been known as a lipase producer with a productivity of 0.758 U/mg. Lipase production by Z. mellis SG1.2 needs to be increased by optimizing the production medium. The aims of this study were to determine the significant component of the medium for lipase production and methods to increase lipase production using the optimum medium. The two methods used for the statistical optimization of production medium were Taguchi and RSM (Response Surface Methodology). The data obtained were analyzed using Minitab 18 and SPSS 23 software. The most significant factors which affected lipase productivity were olive oil and peptones. The optimum medium composition consisted of 1.02% olive oil, 2.19% peptone, 0.05% MgSO₄·7H₂O, 0.05% KCl, and 0.2% K₂HPO₄. The optimum medium was able to increase the lipase productivity of Z. mellis SG1.2 to 1.8-fold times the productivity before optimization.

• 한국식품조리과학회지
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• 제25권3호
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• pp.337-344
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• 2009

The principal objective of this study was to determine the optimal mixing conditions of three different amounts of small black soybeans, sugar, and plain yogurt, for the preparation of a small black soybean smoothie. The experimental design utilized herein was based on the Central composite design methodology of response surface, which included 16 experimental points, including 2 replicates for the small black soybeans, sugar, and plain yogurt. The physiochemical and sensory properties of the test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The L value and a value decreased with increasing quantities of small black soybeans, but the b values increased with greater additions of small black soybeans. Sweetness increased with increasing amount of added sugar. The results of sensory evaluation showed very significant values for color (p<0.01), taste (p<0.05) and overall quality (p<0.05) in the predicted model. As a result, the optimum formulations by numerical and graphical methods were calculated as follows: small black soybean 79.46 g, plain yogurt 275.07 g, sugar 21.20 g.

• 한국식생활문화학회지
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• 제29권6호
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• pp.623-636
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• 2014

This study was performed to determine the optimal composition of muffins added with dropwort powder, egg and sugar. The experiment was designed based on BBD (Box-behnken design), and evaluation was carried out by means of RSM (response surface methodology), consisting of 13 experimental points with three replicates each for three independent variables dropwort powder, eggs and sugar. Using F-test, height, moisture, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity, L-value, a-value, springiness, cohesiveness, chewiness, brittleness, color, and appearance acceptability were expressed as a linear model, whereas pH, b-value, flavor, taste, and texture were expressed as a quadratic model. After swallow and overall acceptability were expressed as a 2FI model. As dropwort powder content increased, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity increased. Increasing amounts of dropwort powder led to reduction of sensory scores for color, appearance, flavor, taste, and texture quality. The optimum formulation determined by the numerical and graphical methods were similar: dropwort powder 6 g, egg 77 g, and sugar 60 g.

• 한국식품영양과학회지
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• 제32권8호
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• pp.1270-1277
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• 2003

두유박과 옥분 혼합물의 압출성형물을 제조하기 위한 공정 조건의 위하여 스크류 속도 150∼250 rpm, 혼합물의 수분함량 20∼30%, 온도 100∼15$0^{\circ}C$의 조건에서 압출 성형하고, 반응표면분석법 (RSM)을 이용하여 최적 조건을 분석하였다. 공정 조건에 따른 팽화율에서는 스크류 속도가 높고 수분함량이 낮을수록 팽화가 크게 일어났고, 수분함량이 많을수록 용적 밀도를 높이는 것으로 나타났다. 절단강도의 경우 수분 함량에 따라 감소하다 증가하는 추세를 보여주었고, WSI는 스크류 속도와 수분함량에 WAI는 수분함량과 온도에 많은 영향을 받았다. 색도에서는 b＊ 값을 제외하고는 유의적인 차이를 보이지 않았다. 각 조건별 실험결과를 반응표면분석을 한 결과 팽화율과 용적 밀도, WSI, b＊ 값은 linear모델로 결정되었고, 절단강도와 WAI는 quadratic 모델이 유의성을 나타내었다. 압출 성형 공정의 최적화는 결정된 반응식과 반응표면 그래프를 이용한 결과 수치 최적화에서는 스크류 속도 250 rpm, 수분함량 22.43%, 온도 128.16$^{\circ}C$이었고, 모형적 최적화에서는 desirability가 0.727인 스크류 속도 250 rpm, 수분함량 22.43%, 온도 128.02$^{\circ}C$로 결정되었다.

• 생명과학회지
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• 제21권9호
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• pp.1205-1213
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• 2011

재조합 균주인 E. coli JM109/DL-3를 사용하여 carboxymethylcellulase를 생산하기 위한 배지의 최적 염 농도를 orthogonal array method (OAM)과 response surface method (RSM) 등과 같은 통계학적인 방법으로 확립하고 그 결과를 비교하였다. OAM에 기초를 한 Qualitek-4 Software를 사용하여 실험을 계획하고, 그 결과를 분석한 결과는 K2HPO4가 균체의 생장 및 carboxymethylcellulase의 생산에 미치는 영향이 가장 크다는 사실을 확인하였다. 균체의 생육에 최적인 $K_2HPO_4$, NaCl, $MgSO_4{\cdot}7H_2O$ 및 $(NH_4)_2SO_4$의 농도는 10.0, 1.0, 0.2 및 0.6 g/l이었으나, carboxymethylcellulase의 생산에 최적인 각 염들의 농도는 각각 5.0, 1.0, 0.4 및 0.6 g/l이었다. RSM에 기초를 한 Design-Expert Software를 사용하여 실험을 계획하고, 그 결과를 분석한 결과는 $K_2HPO_4$가 균체의 생장 및 carboxymethylcellulase의 생산에 가장 중요한 인자라는 사실을 확인하였다. 균체의 생장에 최적인 $K_2HPO_4$, NaCl, $MgSO_4{\cdot}7H_2O$ 및 $(NH_4)_2SO_4$의 농도는 7.44, 1.08, 0.22 및 0.88 g/l이었으나, carboxymethylcellulase의 생산에 최적인 각 염들의 농도는 각각 5.84, 0.69, 0.28 및 0.54 g/l이었다. 기본적으로 OAM에 기초한 software를 사용하여 얻은 결과는 RSM에 기초한 software를 사용하여 얻은 결과와 유사하였다. 최적 조건에서 재조합 균주 E.coli JM109/DL-3이 생산하는 carboxymethylcellulase의 생산은 B. amyloliquifacience DL-에 비하여 1.92배 증가하였다.

• 한국식품영양과학회지
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• 제40권6호
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• pp.892-902
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• 2011

본 연구는 상황버섯침지발아현미를 첨가하여 기능성이 증대된 머핀을 개발하고자 이화학적 특성, 기계적 특성 및 관능적 특성을 비교분석하고 관능적 최적점을 갖는 레시피를 산출하였다. 상황버섯침지발아현미 머핀의 이화학적 특성 분석 결과 무게는 $63.41{\pm}0.42\sim64.16{\pm}0.51\;g$, 높이는 $5.41{\pm}0.08\sim5.94{\pm}0.07\;cm$, pH는 $7.55{\pm}0.01\sim7.86{\pm}0.01$로 나타났다. 기계적 특성 분석 결과 경도, 탄력성, 검성, 씹힘성은 p<0.05, 응집성은 p<0.01에서 유의적인 차이를 보였으며, 기계적 특성 간에는 경도와 검성(r=0.89073), 경도와 씹힘성(r=0.94996), 씹힘성과 검성(r=0.89796)의 상관계수가 높게 나타났다(p<0.001). 상황버섯침지발아현미 머핀의 관능적 특성 평가 결과 관능적 특성간의 상관관계는 전반적인 기호도와 맛의 상관계수(r=0.64759)가 가장 높게 나타났다. 따라서 상황버섯침지발아현미 머핀의 배합 비율의 최적화를 위하여 관능적 특성 간에 가장 큰 상관관계를 가지고 있는 전반적인 기도와 맛을 선정하였으며, 2개의 반응변수의 관능점수를 최대화시키는 최적조건은 상황버섯침지발아현미 84.041g(코드화 값 0.3041), 버터 110.224 g(코드화 값 1.0224), 우유 80.0 g(코드화 값 -2.0)으로 예측되는 기호도는 맛 4.65, 전반적인 기호도 5.3185이었다.