• 생명과학회지
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• 제25권3호
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• pp.329-335
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• 2015

호흡기계 질환에 효과적이라고 알려져 있는 식물성분들을 이용하여 기능성 음료를 개발하고자, 혼합물 실험계획법을 통해 혼합 최적 비율을 찾기 위한 실험을 수행하였다. 즉, 머위 30~70%, 수세미 10~30% 및 어성초 10~30%의 비율로 혼합하여 중앙점 반복을 포함하여 총 12개의 실험점을 설계하였고, 이 설계를 바탕으로 혼합물은 121℃에서 45분간 중탕 추출을 하여 anti-allergy activity 및 anti-microbial activity를 측정하였다. anti-allergy activity 효과는 Response surface와 trace plot을 보면 머위의 함량이 많을수록 좋은 효과를 나타내었고 수세미는 다소약한 영향을 미친다는 것을 알 수 있었다. 다중회귀분석 결과 상관계수 R²=82.10%이며 유의적인 회귀식으로 설명이 가능한 것으로 확인되었다. 따라서 최적비율은 머위 0.75, 수세미 0.14 그리고 어성초 0.11의 비율로 결정되었다. anti-microbial activity는 혼합비율에 따른 각 추출물들이 그람양성균인 Staphylococcus aureus (KCCM 40881), Staphylococcus epidermidis (KCCM 35494)에 대해서는 유효하나 그람음성균인 Escherichia coli (KCCM 11234), Pseudomonas aeruginosa (KCCM 11328)에 대해서는 미미하거나 효과가 나타나지 않았다.

• 산업공학
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• 제18권4호
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• pp.402-411
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• 2005

Secondary batteries with high performance are essential in widespread use of modern portable devices such as cellular phones and laptop computers. High energy density, long cycle life, and safety are some of important requirements for secondary battery. To achieve such characteristics, a mixing proportion of electrolyte solution ingredients in the battery should be carefully chosen. In this paper, using statistical design of mixture experiments (DOME), we attempt to find an optimum condition of designing the secondary battery. DOME has a distinct feature in that the experimental region is represented by simplex, rather than hypercube, because the sum of blend proportions should be unity. Several designs based upon this point have been proposed for mixture experiments. Among them, an extreme vertices design is employed in this paper because there are a couple of blend constraints to be considered. In order to investigate how the mixing proportion interacts with other manufacturing factors, a fractional factorial design is also included across the extreme vertices design. As a result, we find that the blend proportion of solution ingredients has a significant effect on battery performances. By simultaneously optimizing two battery capacities, this paper proposes an optimum blend proportion according to process factor settings.

• 한국환경과학회지
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• 제29권8호
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• pp.793-800
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• 2020

The conventional development of multi-component electrodes is based on the researcher's experience and is based on trial and error. Therefore, there is a need for a scientific method to reduce the time and economic losses thereof and systematize the mixing of electrode components. In this study, we use design of mixture experiments (DOME)- in particular a simplex lattice design with Design Expert^Ⓡ program- to attempt to find an optimum mixing ratio for a three-component electrode for the high RNO degradation; RNO is an indictor of OH radical formation. The experiment included 12 experimental points with 2 center replicates for 3 different independent variables (with the molar ratio of Ru, Ti, Ir). As the Prob > F value of the 'Quadratic' model is 0.0026, the secondary model was found to be suitable. Applying the molar ratio of the electrode components to the corrected response model results is an RNO removal efficiency (%) = 59.89 × [Ru] + 9.78 × [Ti] + 67.03 × [Ir] + 66.38 × [Ru] × [Ir] + 132.86 × [Ti] × [Ir]. The R² value of the equation is 0.9374 after the error term is excluded. The optimized formulation of the ternary electrode for an high RNO degradation was acquired when the molar ratio of Ru 0.100, Ti 0.200, Ir 0.700 (desirability d value, 1).

• 한국식품저장유통학회지
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• 제16권4호
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• pp.472-481
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• 2009

반응표면분석법은 최적화 연구에 자주 사용되는 통계적 분석방법이다. 본 연구는 반응표면분석법에 의해 Staphylococcus aureus, Bacillus cereus, Escherichia coli, Salmonella typhimurium, Pseudomonas fluorescens 및 Vibrio parahaemolyticus에 대한 자몽종자 추출물과 젖산 혼합물의 항균활성을 검토하여 최적화하였다. 중심합성계획에 따라 1% 자몽종자 추출물 (GFSE)과 10% 젖산 (LA)의 비율 ($X_1$, 0:100-100:0 v/v)과 1% GFSE와 10% LA 혼합물의 농도 ($X_2$, 20-100%)를 독립변수로 하고 S. aureus ($Y_1$), B. cereus ($Y_2$), E. coli ($Y_3$), S. typhimurium ($Y_4$), P. fluorescens ($Y_5$) 및 V. parahaemolyticus ($Y_6$)에 대한 항균활성을 종속변수로 하여 항균활성을 측정하였다. 미생물에 대한 1% GFSE와 10% LA의 항균활성 처리조건의 최적범위는 다양한 조건하에서 얻어진 반응변수의 항균활성에 관하여 중첩된 등고선도로 예측하였고, 항균활성을 최대화하기위한 최적범위는 1% GFSE와 10% LA의 비율 35.73:64.27-56.58:43.42 (v/v)이었고 혼합물의 농도는 $51.70{\sim}100%$였다. 최적 항균활성 범위내의 주어진 조건 (1% GFSE:10% LA 비율 40:60, 1% GFSE:10% LA 혼합물 70%)에서 S. aureus ($Y_1$), B. cereus ($Y_2$), E. coli ($Y_3$), S. typhimurium ($Y_4$), P. fluorescens ($Y_5$) 및 V. parahaemolyticus ($Y_6$)에 대한 1% GFSE:10% LA 혼합물의 비율 및 농도의 항균활성은 각각 24.55, 25.22, 20.20, 22.49, 23.89 및 28.04 mm로 예측되었다. 최적조건 범위내의 임의의 조건에서 실험한 결과 각 종속변수들의 예측값과 실제값이 유사한 항균활성을 보였다.

• 한국산학기술학회논문지
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• 제20권4호
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• pp.503-509
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• 2019

더욱 작고 얇고 빠르며, 많은 기능을 가진 모바일 기기에 대한 요구가 그 어느 때보다 높다. 이에 대한 기술적 대응의 하나로 여러 개의 칩을 적층하는 Stacked Chip Scale Package(SCSP)가 어셈블리 업계에서 사용되고 있다. 다수의 칩을 접착하는 유기접착제로는 필름형 접착제인 die attach film(DAF)가 사용된다. 칩과 유기기판의 접착의 경우, DAF가 기판의 단차를 채우기 위해서는 고온에서 높은 유동성이 요구된다. 또한 와이어 사이를 채우면서 고용량 메모리와 같이 동일한 크기의 칩을 접착하는 DAF의 경우에도, 본딩 온도에서 높은 유동성이 요구된다. 본 연구에서는 DAF의 주요 원재료 3성분에 대한 혼합물 설계 실험계획법을 통하여 고온에서 낮은 탄성계수를 갖도록 최적화하고, 이에 따른 점착 특성 및 경화 특성을 평가하였다. 3성분은 아크릴 고분자(SG-P3)와 연화점이 다른 두 개의 고상에폭시 수지(YD011과 YDCN500-1P)이다. 실험계획법 평가 결과에 따르면, 고온에서는 아크릴 고분자 SG-P3의 함량이 작을수록 탄성계수가 작은 값을 나타내었다. $100^{\circ}C$에서의 탄성계수는 SG-P3의 함량이 20% 감소한 경우, 1.0 MPa에서 0.2 MPa 수준으로 감소하였다. 반면, 상온에서의 탄성계수는 연화점이 높은 에폭시 YD011에 의해 크게 좌우되었다. 최적 처방은 UV 다이싱 테이프를 적용시 98.4% 수준의 비교적 양호한 다이픽업 성능을 나타냈다. 유리칩을 실리콘 기판에 부착하고 에폭시를 1단계 경화시킨 경우, 크랙이 발생하였으나, 아민 경화 촉진제의 함량 증가와 2단계 경화를 통하여 크랙의 발생을 최소화할 수 있었다. 이미다졸계 촉진제가 아민계 촉진제에 비해 효과가 우수하였다.

• 산업식품공학
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• 제21권2호
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• pp.167-173
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• 2017

본 연구에서는 고유의 자색 안토시아닌을 함유하고 있는 PFPP를 이용하여 매쉬드 포테이토를 제조하고 이의 물리화학적 특성을 확인하였다. PFPP와 전지분유, 덱스트린을 혼합하여 ready-to-eat (RTE) 매쉬드 포테이토 제품을 제조하기 위하여 세 구성 성분의 최적 혼합비를 도출하고자 혼합물 실험방법을 이용하였다. 다양한 배합비에서 매쉬드 포테이토의 색도, 안토시아닌 함량, 유변학적 특성의 차이를 관찰하였으며 PFPP와 전지분유의 배합비에 따라 매쉬드 포테이토의 구조가 변화하여 다른 유변학적 gel 특성을 나타내었다. PFPP의 함량은 주로 적색도와 안토시아닌 함량에 큰 영향을 미쳤으며, 전지분유의 함량은 전지분유의 친수성 및 수용성 특성에 의하여 유변학적 특성의 변화에 영향을 미쳤다. 매쉬드 포테이토의 유변학적 특성 및 다양한 배합비에 따른 특성은 모델링을 통하여 구조적 및 성분에 따른 경향을 정량적으로 나타낼 수 있었다. 본 연구를 통하여 적색도와 안토시아닌의 함량을 최대로 함유하면서 유변학적 특성은 시판되는 매쉬드 포테이토와 유사한 고품질의 기능성 매쉬드 포테이토의 최적 배합비는 PFPP 90.49%, 전지분유 4.86%, 덱스트린 4.65%임을 도출하였다.

• 한국식품조리과학회지
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• 제28권1호
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• pp.67-76
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• 2012

This study examined the optimal ingredient mixing ratio for the preparation of steamed cake containing mugwort (Artemisia princeps var. orientalis) powder. After preliminary studies, the following ingredient ranges were determined; 110~129% sugar, 3~8% mugwort powder, 10~25% oil. Among the different mixture designs, the D-optimal design was chosen for analysis. The results of F-test, specific gravity, viscosity, volume and color values (L, a, b), hardness decided a linear model, while the sensory characteristics (color, taste, texture and overall acceptance) decided a quadratic model. The fitness analysis results showed that in all characteristic, the probabilities were significant within 0.05%; thus, the models were accepted as appropriate. The response surface and trace plot results showed that increasing amounts of mugwort powder decreased the brightness, and increased redness and yellowness. As the level of added oil increased, the softness of the cake increased. Cake samples received low sensory evaluation scores when sugar, mugwort powder, and oil were added above their optimal levels. The optimum formulations by the numerical and graphical methods, were similar, and with the numerical method presented as: sugar, mugwort powder, and oil at 120.7%, 5.1%, and 16.2%, respectively(flour weight basis). The above results demonstrate the feasibility of adding mugwort powder to sponge cake, and therefore, the commercialization of mugwort powder cake marketed as a functional food is deemed possible.

• 동아시아식생활학회지
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• 제23권2호
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• pp.218-226
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• 2013

This study examined the optimal mixture ratio of rice gruel supplemented with puffed rice by mixture design. The quality characteristics of rice gruel samples were examined according to mixture ratios at eleven experimental points. The high soluble solid content and viscosity of gruel samples were significantly dependent on rice (short grain) content instead of glutinous rice. The viscosity ranged from $2,891{\sim}9,153\;cP{\cdot}s$ and soluble solid content ranged from $8.23{\sim}10.13^{\circ}Brix$ at the eleven experimental points. The mixture with the highest solid content and viscosity, 12% rice gruel sample was $10.10{\sim}10.13^{\circ}Brix$ and $9,150{\sim}9,153\;cP{\cdot}s$. The L color of sample decreased with decreasing rice content, while "a" (redness) and "b" (yellowness) values slightly increased. In the sensory evaluation, samples with higher amount of puffed rice and glutinous rice scored higher for brown color, flavor and sweetness than high-content rice samples. The response surface and trace plot results showed that increasing of puffed rice increased the brown color, sweet taste and sticky aftertaste. From the results of the F-test, viscosity, "a" (redness) and "b" (yellowness) values fit a quadratic model with significant probabilities within 0.05%. The optimum predicted formulations of rice gruel containing puffed rice were 1.69% of puffed rice, 0.47% of glutinous rice and 9.84% of rice, respectively.

• 한국조리학회지
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• 제23권7호
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• pp.20-30
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• 2017

This study was conducted for the optimization of ingredients in salad dressing using Hwangdo peach (Prunus persica L. Batsch). The experiment was designed according to the D-optimal design of mixture design, which included 14 experimental points with 4 replicates for three independent variables (olive oil 40~65%, peach puree 27~50%, vinegar 8~20%). The linear regression models for pH, viscosity and color value and the quadratic regression models for emulsion stability, all sensory evaluation of the products were proven to be valid by the F-test for the overall significance of the regression model at a 5% level. Viscosity and pH of the products increased as olive oil content. Color value, viscosity and pH of the products increased as peach puree content. pH, viscosity, redness, and yellowness of the products decreased as vinegar content. Sensory evaluation result of the products showed that general preference for the products were increasingly affected by the increases in contents then decreased as they exceeded the optimum levels. In consequence, according to result from the first stage of the experiment, the optimum ingredients ratios of the raw materials were set in olive oil 52.43%, peach puree 35.07%, and vinegar 13.91% for ingredients of apricot dressing. These results provided the possibility that peach can be applied to the preparation of a dressing, and thereby present baseline data for the development of new dressings. This is also presumed to meet demands of customers who are always in pursuit of new products.

• 한국환경과학회지
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• 제25권5호
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• pp.737-744
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• 2016

For electrolysis process using an insoluble electrode, electrochemical performance was greatly affected by the manufacturing method and procedure, such as the firing temperature, pre-treatment, type of precursor solution, coating method, electrode material, etc. Components of the electrode therein is one of the most important factors in electrochemical reaction. To achieve such characteristics, a appropriate ratio of the electrode material should be carefully chosen. The aim of this research was to apply experimental design method in the optimization of electrode component for the maximum generation of oxidants in electrochemical oxidation process. Mixture design, especially expanded simplex lattice design, in DOME (design of mixture experiments) with Design Expert - commercial software - was used to analyze the data. Analysis of variance (ANOVA) showed a high coefficient of determination ($R^2$) value of 0.9470, thus ensuring a satisfactory adjustment of the $3^{rd}$ order special cubic regression model with the experimental data. The application of response surface methodology (RSM) yielded the following regression equation, which is an empirical relationship between the TRO generation concentration and independent variables(mol ratio of 3 electrode components) in a real unit: TRO generation concentration $(mg/L)=TRO\;conc.=98.25{\times}[Ir]+49.71{\times}[Sn]+95.29{\times}[Sb]-16.91{\times}[Ir]{\times}[Sn]-29.47{\times}[Ir]{\times}[Sb]-22.65{\times}[Sn]{\times}[Sb]+703.19{\times}[Ir]{\times}[Sn]{\times}[Sb]$. The optimized formulation of the 3 component electrode for an high TRO (total residual oxidants) generation was acquired at mol ratio of Ir 0.406, Sn 0.210, Sb 0.384 (desirability d value, 1).