• 한국식품조리과학회지
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• 제27권1호
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• pp.75-84
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• 2011

The aim of this study was to develop a convenient brown sauce product with long shelf life that has similar taste and quality characteristics with sauce used in restaurants. Response surface analysis was carried out to optimize brown sauce. Extracted brown sauce powder was subjected to hot air drying, infrared drying, freeze drying, and spray drying to determine the appropriate drying method for brown sauce manufacturing. The optimum extraction conditions were set by superimposing and reading each reaction surface that satisfied all of the sensory characteristics such as color, smell, taste, concentration, and overall preference level in order to set the optimum conditions for brown sauce production. The optimum extraction conditions for brown sauce were determined to be heating time 30 min, gelatin addition quantity 9.00%, and tomato paste addition quantity 11.25%. Reliability test showed a similar value to the predicted scope when compared to the experimental value obtained under the same conditions as the predicted value according to RSM (response surface methodology), enabling verification of the derived regression formula. Product powder of ideal brown sauce by heating, infrared radiation, freezing, and spray drying and investigate result for functional tests of color, flavor, taste, viscosity, overall acceptability and show highly acceptability on powder by infrared rays and freeze-drying methods. Especially, infrared radiation method resulted in favorable color and flavor values while freeze-drying method produced good taste and viscosity values and high overall acceptability. Therefore, infrared radiation drying method and freeze-drying method to product powder.

• 분석과학
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• 제32권2호
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• pp.48-55
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• 2019

The simple and effective analytical method for the quality control of a novel scalp tonic formulation has been developed and optimized in terms of HPLC conditions and sample preparation method, meanwhile, the optimization of preparation condition was using response surface methodology (RSM) based on central composite design (CCD). Oleanolic acid was selected as marker compound because of its bioactivities for alopecia therapy. The developed analytical method and extraction condition were successfully qualified. Coefficient of determination ($r^2$) for the calibration was 0.9997 with a line passing through the origin point in the range of 0.1-100 mg/mL. The limit of detection (LOD) and the limit of quantitation (LOQ) were 17.5 ng/mL and 55.0 ng/mL, respectively. The intra-day and inter-day precision of the method were 0.5-1.4 % and 0.7-1.8 % in relative standard deviation, respectively, while those accuracy were 99.5-100.9 % and 100.0-102.2 %, respectively. The repeatability of oleanolic acid in samples ranged of 0.3-1.9 % based on peak area and 0.3-0.7 % for retention time. Recoveries from samples were 95.0-99.4 % with lower than 1.8 % in relative standard deviation. Overall, the developed analytical method will be used for quality control of this commercial scalp tonic products successfully.

• 한국항공우주학회지
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• 제36권3호
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• pp.229-237
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• 2008

본 연구에서는 항공기 날개를 설계하기 위하여 공기역학과 구조해석을 통합한 다분야 설계최적화(MDO) 프레임웍을 구성하였다. 파라미터 모델링 기법을 사용하여 최적화 전 과정을 자동화하였다. 공력해석은 Fluent를 사용하였으며 이를 위한 격자는 CATIA의 파라미터 모델과 Gridgen을 사용하여 자동으로 생성되도록 하였다. 유한요소해석을 위한 격자는 MSC.Patran의 PCL 기능을 사용한 파라미터 방법으로 자동으로 생성되도록 하였다. 공력하중은 volume spline method를 사용하여 구조하중으로 변환시켰다. 최적화 방법은 전역해를 구하기 유리한 반응표면법을 사용하였다. 최적화 문제로 목적 함수는 날개의 무게의 최소화, 제약조건은 양항비와 날개의 변위로 정하였다. 그리고 종횡비, 테이퍼 비 및 후퇴각을 설계변수로 정의하였다. 최적화 시험 결과는 본 MDO 프레임웍이 성공적으로 구성되었음을 보여주었다.

• 한국식품영양학회지
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• 제17권1호
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• pp.32-40
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• 2004

간장으로 채워진 실린더 형태의 장조림 제품의 가열살균 시 온도변화를 유한요소분석법(finite element method)을 이용하여 예측하기 위하여 상업적 NISA (Numerical Integrated Elements for System Analysis, EMRC, USA)프로그램을 이용하여 실시하였다. 장조림 식품에서의 열전달은 냉점이 기하학적 중심에 위치하지 않고 y축으로 26.9 mm 뒤쪽에 위치하였다. 이는 간장소스의 비열이 장조림보다 20% 이상 큰 값이기 때문으로, 사용된 재료의 열전달계수에 의해서 냉점의 위치가 다르게 나타났다. 장조림 식품의 가열살균 시 열전달계수의 영향을 검토하기 위하여 온도와 치사율 오차를 종속변수로 하여 간장소스의 열전도계수, 장조림의 열전도계수, 열전달계수를 독립변수로 한 반응표면분석법을 행한 결과 장조림의 열전도계수가 p<0.01로 매우 높은 상관관계를 보이며, 치사율 오차를 최소로 하는 최적화값을 얻을 수 있었다.

• 동아시아식생활학회지
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• 제23권6호
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• pp.799-809
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• 2013

This study was performed to determine the optimal composition of a makgeolli administered nuruk, water and Asparagus cochinchinensis. The experiment was designed base on BBD (box-behnken design), and an evaluation was carried out by means of RSM (response surface methodology), which included 15 experimental points with 3 replicates for the three independent variables nuruk, water and Asparagus cochinchinensis. The nuruk levels were tested in a range of 10~30 g, the water levels in a range 120~180% and Asparagus cochinchinensis was tested within a range of 2~6% by the weight of cooked-rice. Using the F-test, brix and appearance were expressed as a linear model, whereas the pH, acidity, DPPH radical scavenging, L-value, savory taste, taste, fresh aroma, after swallow and overall acceptability were expressed as a quadratic model. Increased amount of Asparagus cochinchinensis led to the reduction of the sensory scores for appearance, flavor, taste, texture and overall quality. The optimum formulation by numerical and graphical method were similar: nuruk 24.50 g, water 174.95% and Asparagus cochinchinensis 2.40%.

• Structural Engineering and Mechanics
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• 제63권3호
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• pp.303-315
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• 2017

This paper presents a review on getting a Weighted Multi-Objective Optimization (WMO) of Tuned Mass Damper (TMD) parameters based on Response Surface Methodology (RSM) coupled central composite design and Weighted Desirability Function (WDF) to attenuate the earthquake vibration of a jacket supported Offshore Wind Turbine (OWT). To optimize the parameters (stiffness and damping coefficient) of damper, the frequency ratio and damping ratio were considered as a design variable and the top displacement and frequency response were considered as objective functions. The optimization has been carried out under only El Centro earthquake results and after obtained the optimal parameters, more two earthquakes (California and Northridge) has been performed to investigate the performance of optimal damper. The obtained results also compared with the different conventional TMD's designed by Den Hartog's, Sadek et al.'s and Warburton's method. From the results, it was found that the optimal TMD based on RSM shows better response than the conventional damper. It is concluded that the proposed response model offers an efficient approach regarding the TMD optimization.

• Composites Research
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• 제18권4호
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• pp.52-58
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• 2005

사이클로콥터는 회전축에 평행하게 회전하는 블레이드로 구성된 사이클로이드 블레이드 시스템으로부터 추력을 얻는 수직이착륙 무인기이다. 본 논문에서는 공기역학을 고려한 최적 설계를 통해 결정된 형상을 갖는 사이글로콥터 로터에 대해서 구조적 관점에서 최적 설계를 수행하였다. 복합재료 블레이드의 적층각, 적층수와 스파 위치 등을 설계 변수로 하여 MSC/NASTRAN을 이용한 해석을 통해 데이터베이스를 구축하고, 반응면 기법 등에 의해서 최적의 조합을 결정하였다. 최적 설계된 블레이드와 복합재료로 구성된 허브암을 포함하는 로터에 대해, 정적 해석을 수행하여 각 요소가 허용 응력 이내의 값을 가짐을 확인하였고, 동적 해석을 통해 주요 저차 모드가 로터 회전과 불일치하게 함으로써 공진의 가능성을 없앴다.

• 한국항공우주학회지
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• 제34권11호
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• pp.9-17
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• 2006

본 논문에서는 일반 항공기의 설계경험식을 이용하여 SNU 초소형 비행체를 개념설계하고 설계된 내용을 토대로 시제기를 제작하여 반복적인 풍동실험과 비행실험을 통하여 형상을 최적화하였다. 그리고 고효율의 추진시스템을 위해 프로펠러 형상에 따른 추력실험과 반응면기법(RSM)을 이용하여 최적의 프로펠러 형상을 도출하였다. SNU 초소형 비행체는 210mAh 배터리를 장착하였을 경우 17분 이상을 비행할 수 있었으며, 안정성과 조종성면에서 좋은 특성을 가지고 있음을 확인하였다.

• 한국식품조리과학회지
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• 제25권2호
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• pp.234-242
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• 2009

This study was performed to find the optimum ratio of ingredients for the manufacture of kiwifruit jam. The experiment was designed according to the D-optimal design of RSM (response surface methodology), which included 18 experimental points with 4 replicates for three independent variables (sugar $35{\sim}60%$, pectin $0.1{\sim}1.0.%$, kiwifruit paste $0.37{\sim}0.90%$). The compositional and functional properties of the prepared products were measured, and these values were applied to mathematical models. A canonical form and trace plot showed the influence of each variable on the quality attributes of the final product mixture. By use of the F-test, viscosity, color values (L, a, b), and sensory characteristics (color) were expressed by a linear model, while the L color value and select sensory characteristics (smell, taste, overall acceptance) were also expressed by a quadratic model. The optimum formulations by the numerical and graphical methods, were similar, and with the numerical method it presented as: sugar, pectin, and barley sproutling powder at 49.7%, 0.5%, and 0.6%, respectively. The above results demonstrate the feasibility of preparing kiwifruit jam added with barley sproutling powder, and therefore, the commercialization of a kiwifruit jam marketed as a functional food is deemed possible.

• 한국품질경영학회:학술대회논문집
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• 한국품질경영학회 2006년도 추계 학술대회
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• pp.205-210
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• 2006

Nowaday manufacture technology and manufacture environment are changing rapidly. By development of computer and enlargement of technique, most of manufacture field are computerized. It is measured automatically do much quality characteristics thereby and great many data happen in a day. corporations is important if have gotten fast information that are useful from wide data to go first in international competition according to these change. Statistical process control(SPC) techniques are used as a problem solution tool at manufacturing process until present. However, this statistical methods is not applied more extensively because have much restrictions in realistic problem. In this paper, wish to develop more realistic and scientific new statistical design techniques doing to integrate data mining(DM) and statistical methods by the alternative to cope these problem. First step selects significant factor using DM techniques from datas of manufacturing process including much factors and second step wish to find optimum of process after get the estimated response function through response surf ace methodology(RSM) that is statistical techniques.