• 대한기계학회논문집 C: 기술과 교육
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• 제3권1호
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• pp.23-28
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• 2015

본 논문은 GHP 에 사용되고 있는 이중 쉘-튜브형 배기가스 열교환기의 설계 변수의 변화에 따라 열전달 및 마찰특성 변화를 알아보기 위해 CFD 와 RSM 을 이용하여 최적화를 수행하였다. CFD 해석은 복잡한 형상의 열교환기 해석에 유용한 도구이나, 해석결과를 얻기까지 많은 시간이 소요된다. 이러한 해석시간을 줄이고, 유용한 결과를 얻기 위해 RSM 과 병행하여 최적화 설계를 진행하였다. 시뮬레이션 결과를 이용한 RSM 해석결과, 배플 6 개, 튜브 25 개에서 최적화되었으며, 기존 보다 차압 및 열전달 성능이 약 12.2% 개선되었다. 이러한 CFD 와 RSM 을 이용한 최적화 기법은 다양하고 복잡한 형상의 열교환기 해석에 유용함을 확인하였다.

• 대한환경공학회지
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• 제39권10호
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• pp.568-574
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• 2017

본 연구는 폐목재로부터 organosolv 공정을 이용해서 리그닌을 분리할 때 영향을 미치는 주요 3개의 반응조건(반응시간($X_1$), 산 촉매의 농도($X_2$) 및 반응온도($X_3$))을 리그닌 회수율(y) 기준으로 최적화하였다. 중심합성계획법(central composite design, CCD)에 따라 반응온도 $136.4-203.6^{\circ}C$, 산촉매 농도 0-2.5%, 반응시간 26.36-93.64 분의 범위를 가진 실험계획을 수행해서 2차 모델식 및 최적조건을 수립하였다. 2차 모델식은 $y=-79.89+0.91X_1+9.8X_2-2.54{\times}10^{-3}X_1{^2}-2.11X_2{^2}$와 같이 얻었으며, 결정계수(coefficient of determination, $R^2$) 값은 0.8531으로 10% 이내의 유의수준에서 유의성을 나타냈다. 2차 모델식에 따라 예측되는 최고 리그닌 회수율은 12.46 g/100 g of dry wood이며 이때 최적 반응 조건은 반응온도 $178.2^{\circ}C$, 산 촉매 농도 2.32%으로 나타났다. 폐목재 대상 organosolv 공정에서의 리그닌 수율은 반응온도보다는 산 촉매 농도의 영향이 더 크게 나타났으며 반응시간에 의한 영향은 없는 것으로 나타났다. 모델의 변동성 분석(analysis of variance, ANOVA)에 따르면 리그닌 수율(y)에 대한 모델식의 유의확률은 p<0.001로 높은 유의성을 보였다. 최적조건에서 모델의 재현성을 검증한 결과 모델식이 실제공정을 적절하게 모사한 것으로 나타났다.

• 대한기계학회논문집A
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• 제35권10호
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• pp.1171-1178
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• 2011

본 논문은 동적 시스템인 구동기의 강건설계를 수행한 결과를 제시한다. 구동기를 구성하는 부품들의 변량은 구동기의 성능에 변량을 유발한다. 따라서 부품들의 변량에 둔감한 구동기의 성능을 확보하기 위해 구동기에 대해서 강건설계를 수행하였다. 구동기를 구성하는 부품들을 전달함수로 표현하여 시뮬링크 모델로 구축하였으며, 시뮬링크 모델을 이용하여 설계 변수 조합에 따른 구동기의 응답을 얻었다. 또한 반응표면법을 적용하여 구동기의 응답을 설계 변수들의 2차 함수로 근사화하였다. 구동기응답을 출력으로 하는 근사화된 모델에 확률적 설계방법을 적용하여 강건한 구동기의 성능을 위한 최적 설계변수를 결정하고 기존 설계와 비교한 결과를 제시하였다.

• Journal of the Korean Wood Science and Technology
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• 제40권2호
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• pp.78-90
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• 2012

Soybean hull is an attractive feedstock for glucose production. To increase the glucose conversion in acid hydrolysis, a pretreatment method combined steam explosion with alkali pretreatment for soybean hull was studied. For first step pretreatment, steam explosion conditions (log Ro 2.45) were optimized to obtain maximum solid recovery and cellulose content. In the second step pretreatment, the conditions for potassium hydroxide pretreatment of steam exploded soybean hull were optimized by using RSM (response surface methodology). The optimum conditions for minimum lignin content were determined to be 0.6% potassium hydroxide concentration, $70^{\circ}C$ reaction temperature and 198 min reaction time. The predicted lignin content was 2.2% at the optimum conditions. Experimental verification of the optimum conditions gave the lignin content in similar value with the estimated value of the model. Finally, glucose conversion of pretreated soybean hull using acid hydrolysis resulted in $97.1{\pm}0.4%$. This research of two-step pretreatment was a promising method for increasing the glucose conversion in the cellulose-to-glucose process.

• Preventive Nutrition and Food Science
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• 제2권4호
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• pp.321-327
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• 1997

High Temperature-cooking conditions of cultured fishes(loach, crucian carp, bastard halibut, and jacopever) were optimized by response surface methodology(RSM), and plastein products were prepared using enzymatic hydrolysis. Four models were proposed with regard to effects of time(t), temperature(T), and water/fish meat (w/f) ratio on the amount of 0.3M TCA soluble fractions. The model coefficients were ranged from p<0.0001 for jacopever to p<0.0433 for bastared halibut. Cooking conditions for 60% hydrolysis were optimized at 1) 14$0^{\circ}C$ except for crucian carp(136$^{\circ}C$); 2) 10.08 hours(loach), 7.25 hours(crucian carp), 9.85 hours(ba-stard harlibut), and 9.37 hours(iacopever); 3) 1:1(w/f) ratio except for the crucian carp(1.1:1). When protein hydrolyzates were employed for the plastein synthesis, optimum plastein-reaction conditions were determined to be pH 9.0 with chymotrypsin for the loach and crucian carp hydrolyzates, pH 9.0 with papain for the bastard halibut hydrolyzate, and pH 11.0 with trypsin for the jacopever hydrolyzate. Plastein reaction could be performed in water at concentration up to 20%(w/f).

• 품질경영학회지
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• 제39권3호
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• pp.365-376
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• 2011

Robust design (RD) has emerged as a key feature in process design and development for more than twenty years. Many researchers and industrial engineers around the world have invested their intensive efforts to develop and apply RD in many fields in order to improve quality of output products. However, there is also room for improvement. The primary objective of this research is to determine "robust formulation" of a medicine by checking its gelation index. In order to achieve this target, based on the nature of problem, at first, a customized experimental format is designed for obtaining data. Second, time-depended responses based models are developed by the proposed inverse problem (IP) methodology. Third, an RD model based on mean square error (MSE) concept is introduced for time-depended responses. Finally, the proposed approach is illustrated by a case study while comparing obtained results to the response surface methodology (RSM) approach.

• 대한영양사협회학술지
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• 제16권4호
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• pp.341-352
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• 2010

The aim of this study was to use purple sweet potato powder to develop a recipe for a nutritional cookie with an optimal composition of ingredients and texture, in order to acquire strong preference responses by all age groups in sensory tests. Wheat flour was partially substituted with purple sweet potato powder to reduce the wheat flour content of the cookies. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 3 replicates for the purple sweet potato powder, sugar, and butter. The compositional and functional properties of the sample were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of sensory evaluations showed very significant values for flavor (P<0.0071), texture (P<0.0306), taste (P<0.0190), and overall quality (P<0.0142). Instrumental analysis showed significant values for hardness (P<0.0027), yellowness (P<0.0061) and spread ratio (P<0.0001). The optimal compositional ratios were determined to be 21.75 g for the purple sweet potato powder, 37.05 g for the sugar, and 60.59 g for the butter.

• 한국정밀공학회지
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• 제23권6호
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• pp.136-142
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• 2006

Optimization of the aircraft panel assembly constructed by skin and stringers is investigated. For the design of panel assembly of the aircraft structure, it is necessary to determine the best shape of the stringer which accomplishes lowest weight under the condition of no instability. A panel assembly can fail in a variety of instability modes under compression. Overall modes of flexure or torsion can occur and these can interact in a combined flexural/torsion mode. Flexure and torsion can occur symmetrically or anti-symmetrically. Local instabilities can also occur. The local instabilities considered in this paper are buckling of the free and attached flanges, the stiffener web and the inter-rivet buckling. A program is developed to find out critical load for each instability mode at the specific stringer shape. Based on the developed program, optimization is performed to find optimum stringer shape. The developed instability analysis program is not adequate for sensitivity analysis, therefore RSM (Response Surface Method) is utilized instead to model weight and instability constraints. Since the problem has many local minimum, Genetic algorithm is utilized to find global optimum.

• 한국식생활문화학회지
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• 제28권2호
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• pp.204-211
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• 2013

The purpose of this study was to determine the optimal mixing conditions for two different amounts of turmeric (Curcuma longa L.) powder and olive oil for the processing of chicken sausage. The experiment was designed according to the central composite design of response surface methodology, with ten experimental points, including two replicates for turmeric powder and olive oil. The physicochemical and mechanical analysis of each sample, including water holding capacity, moisture content, lightness, redness, yellowness, hardness, chewiness, gumminess, and cohesiveness, showed significant differences. The results from sensory evaluations also showed very significant differences in color, flavor, tenderness, chewiness, and overall quality. The optimal formulation, calculated by numerical and graphical methods, was 1.89 g of turmeric powder and 9.77 g of olive oil. Under these conditions, the model predicted pH-6.01, salinity-0.20, WHC-94.88, $L^*$ value-61.13, $b^*$ value-37.45, hardness-$36.66{\times}10^2$ (N), springiness-8.70 (mm), chewiness-$26.88{\times}10^3$ ($N{\times}mm$).

• Geomechanics and Engineering
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• 제14권1호
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• pp.29-42
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• 2018

This paper presents the results of an empirical study in which square rock-like blocks containing two parallel pre-existing rough non-persistent joints were subjected to uniaxial compression load. The main purpose of this study was to investigate uniaxial compressive strength and deformation modulus of jointed specimens. Response Surface Method (RSM) was utilized to design experiments and investigate the effect of four joint parameters, namely joint roughness coefficient (JRC), bridge length (L), bridge angle (${\gamma}$), and joint inclination (${\theta}$). The interaction of these parameters on the uniaxial compressive strength (UCS) and deformation modulus of the blocks was investigated as well. The results indicated that an increase in joint roughness coefficient, bridge length and bridge angle increased compressive strength and deformation modulus. Moreover, increasing joint inclination decreased the two mechanical properties. The concept of 'interlocking cracks' which are mixed mode (shear-tensile cracks) was introduced. This type of cracks can happen in higher level of JRC. Initiation and propagation of this type of cracks reduces mechanical properties of sample before reaching its peak strength. The results of the Response Surface Methodology showed that the mutual interaction of the joint parameters had a significant influence on the compressive strength and deformation modulus.