• 한국정밀공학회지
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• 제27권12호
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• pp.92-98
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• 2010

The design of press bonding tool in LCD module equipment is a very complex and difficult task because many design able variables are involved while their effects are not known. It takes longtime experiments and much expenses to verify the effects of these design variables. However the optimization of bonding tool using OLB(outer lead bonding) and PCB Bonding is a very important problem in LCD manufacturing process, so much design efforts have been made for improving the bonding tool performance. In this paper, a reasonable and fast process which gives optimized solution under the design requirements has been presented. Both analytical and statistical methods are employed in this process. A reliable analytic model using experiment-oriented FE analysis can be obtained, in which the regression equations that predict the tool efficiency from various DOE method are found. Improvement of tool efficiency could be estimated by the regression equations using meaningful factors converged by RSM(Response Surface Method). With this process a reasonable optimized solution that meets a variety of design requirements can be easily obtained.

• EDISON SW 활용 경진대회 논문집
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• 제5회(2016년)
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• pp.434-442
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• 2016

Jansen mechanism is composed of mechanical walking linkages that are designed and optimized by Theo Jansen in 1990. Although he has made optimum values for linkage dimensions for Jansen Mechanism, there are still various applications for this mechanism and also various optimum values for each application. In this paper, Jansen Mechanism optimization has been processed for the Science Box. The Science Box has its own linkage dimensions and related components and makes space for optimization process. For the optimization 3 to 4 linkage were selected which had no similar ratios of linkages between other applied Jansen mechanisms and to reduce experiment numbers. Response Surface Method was used with Minitab 17 for optimization and m.sketch was used for experimentation. Intuitive method had to be used to find optimum values as with RSM optimum value could not be found. EDISON Designer was used to make final CAD model with optimum values and laser cutter was used to get appropriate acryl panels for legs.

• 품질경영학회지
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• 제30권4호
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• pp.58-67
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• 2002

Since the inception of off-line quality control, it has drawn a particular attention from research community and it has been implemented in a wide variety of industries mainly due to its extensive applicability to numerous real situations. Emphasizing design issues rather than control issues related to manufacturing processes, off-line quality control has been recognized as a cost-effective approach to quality improvement. It mainly consists of three design stages: system design, parameter design, and tolerance design which are implemented in a sequential manner. Utilizing experimental designs and optimization techniques, off-line quality control is aimed at achieving product performance insensitive to external noises by reducing process variability. In spite of its conceptual soundness and practical significance, however, off-line quality control has also been criticized to a great extent due to its heuristic nature of investigation. In addition, it has also been pointed out that the process optimization procedures are inefficient. To enhance the current practice of off-line quality control, this study proposes an integrated optimization model by utilizing a well-established statistical tool, so called response surface methodology (RSM), and a tolerance - cost relationship.

• 한국식품영양과학회지
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• 제19권3호
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• pp.234-238
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• 1990

The effects of salt concentration immersion time in a salt solution prior to air dehydration and heating of air temperature during dehydration upon the browning reaction and pyruvic acid content of air dried garlics to a 6.5% moisture content(wet basis) were analyzed by a response surface methodology(RSM), Those values were also predicted by using a second degree polynomial regression model. Heating of air temperature was the most significant factor affecting the both browning reaction and pyruvic acid content. Salt concentration had more influence to browning reaction than immersion time whereas immersion time was more impor-tant factor than salt concentration on a retention of pyruvic acid sugested different processing conditions. While the processing conditions to minimize the browning reaction(O.D=0.009) were 0.3% of salt solution 9 min of immersion time and 5$0^{\circ}C$ of air temperature compared to control(O.D=0.022) of air dehydration at 5$0^{\circ}C$ Pyruvic acid contents were maximized(174 $\mu$mole/g garlic solid) at the 0.1% of salt solution 3 min of immersion time and 5$0^{\circ}C$ of air temperature compared to control(147 $\mu$mole/g garlic solid) of air dehydration at 5$0^{\circ}C$

• 한국식생활문화학회지
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• 제25권1호
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• pp.54-60
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• 2010

The principal objective of this study was to determine the optimal mixing condition of two different amounts of cabbage and rice flour for the preparation of a cabbage cream soup. The experimental design was based on the central composite design methodology of response surface, which included 10 experimental points, including two replicates for the cabbage and rice flour. Physiochemical and sensory properties 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. Water content and pH values increased with increasing quantities of rice flour. Neither cabbage or rice flour affected the L and a values, but the b value increased with greater quantity of both ingredients. Viscosity increased with increasing added cabbage. Sensory evaluation results were significant in the predicted model for flavor (p<0.05), concentration (p<0.01) and overall quality (p<0.01). As a result, the optimum formulations by numerical and graphical methods were calculated as 111.79 g cabbage and 8.99 g rice flour.

• 한국식품과학회지
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• 제42권6호
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• pp.733-738
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• 2010

대추잎 항산화 물질의 고효율 추출을 위한 에탄올 용매추출조건을 반응표면분석법을 사용하여 최적화하였다. Box-Behnken design에 따라 추출공정 조작변수(온도, 시간, 에탄올 농도)를 독립변수로, 이에 따라 영향을 받는 종속변수(총 폴리페놀 함량, 총 플라보노이드 함량, 전자공여능)를 설정하여 실험하였다. 추출물의 총 폴리페놀 함량과 총 플라보노이드 함량은 시간과 온도의 영향을 거의 받지 않으며, 용매비가 높을수록 증가하다가 최고점을 보인 후 다시 감소하는 경향을 나타내었다. 전자공여능 또한 시간과 온도의 영향보다는 용매비에 영향을 많이 받는데, 에탄올 농도가 높을수록 전자공여능이 높게 측정되었다. 추출물의 특성을 모두 만족시키는 최적 추출조건 범위 내에서 임의의 조작조건(온도 $45^{\circ}C$, 시간 15분, 에탄올 농도 45%)을 설정하였다. 최적조건에서 예측값과 실험값을 비교한 결과, 유사한 값을 보여주어 회귀식이 신뢰할 수 있음을 알 수 있었다.

• 한국식품과학회지
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• 제53권6호
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• pp.739-748
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• 2021

본 연구에서는 가공용 쌀 이용성 향상을 위한 쌀 가공 제품개발과 쌀 생면 제조 기술 확보를 위해 반응표면분석법을 이용하여 글루텐 프리 쌀 우동의 주원료인 쌀가루, 변성전분(아세틸아디핀산이전분), 트레할로스의 함량에 따른 글루텐 프리 쌀 우동의 품질에 미치는 영향을 분석하고 제조 배합비를 Box-Behnken법을 이용하여 최적화하였다. 반응모형에서 쌀가루 함량이 높을수록 수분흡수율, 부피, 황색도, 탄성, 검성, 씹힘성, 응집성이 증가하였으며 변성전분의 함량이 적을수록 황색도, 탄성이 높았다. 수분함량, 명도, 황색도는 linear 모델로 결정되었으며 p-value는 <0.0001, 0.0113, 0.0214로 유의적 차이를 보였다. 글루텐 프리 쌀 우동 주원료의 배합비는 트레할로스의 첨가 없이 쌀가루 60 g, 변성전분 18.81 g 사용하는 것이 바람직한 것으로 나타났다. 반응표면 분석법을 통한 최적 배합비에 따라 글루텐 프리 쌀 우동을 제조한 결과 백색도는 73.09, 수분 흡수율은 59.73%, 부피 32.61 mL, 탁도 0.44, 조리손실율 5.74%, 용출고형분 함량은 1.86%였다. 이 연구 결과는 글루텐 프리 쌀 우동 제조에 기초자료로 제공되어 향후 제품 개발에 도움이 될 것으로 여겨진다.

• Journal of Ginseng Research
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• 제24권3호
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• pp.118-122
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• 2000

식물조직배양기술을 이용하석 인삼의 주요약리성분인 사포닌을 생산하고자, 식물생장조절물질로 유도된 인삼 root를 사용하여 사포닌 생산을 위한 최적액체배양조건을 RSM으로 조사하였다. 최적액체배양조건을 배지의 pH, sucrose 농도,nitrogen 농도, phosphate 농도의 3 level-4 factor의 fractional factorial design에 의하여 조사한 결과, 인삼 root의 사포닌 함량은 최저 0.174%에서 최고 0.303울까지 나타났다. 다중회귀분석으로 구한 model식을 가지고 등고분석과 3차원분석을 수행한 후 독립변수의 최저 또는 최고수준에서 종속변수가 최대치를 나타내지 않는 phosphate농도 변수에 대하여 model식을 편미분한 결과 인삼 roe떠 사포닌 함량이 최고치를 나타내는 액체배양조건은 pH 5.5, sucrose 5%, nitrogen 50 mg/L, phosphate 93 mg/L 예측되었다. 이렇게 결정된 조건값들을 model식에 대입하여 얻은 예상치는0.308%였다.

• 한국식품조리과학회지
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• 제24권1호
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• pp.76-83
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• 2008

The aim of this study was to use arrowroot powder to develop a recipe for a nutritional cookie having the optimal composition of ingredients and texture to elict a strong preference response in all age groups. Wheat flour was partially substituted with arrowroot powder to reduce the wheat flour content of the cookie. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 2 replicates for arrowroot powder, yellow sugar and butter. The compositional and functional properties of the test 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 mixture product. The result of sensory evaluation showed very significant values for color (p<0.01), appearance (p<0.001), texture (p<0.05), overall quality (p<0.05), and flavor (p<0.05). Instrumental analysis showed significant values for lightness (p<0.001), redness (p<0.01), yellowness (p<0.01) and spread ratio (p<0.001). The optimal sensory ratios were determined to be 15g for the arrowroot powder, 70 g for sugar and 80 g for butter.

• 마이크로전자및패키징학회지
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• 제25권1호
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• pp.23-28
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• 2018

최근 4차 산업혁명의 조류 하에 표면 실장 분야에서도 Smart Factory 구현을 위한 노력이 활발히 이루어지고 있다. 표면 실장 분야에서도 이러한 변화와 발 맞추어 많은 연구가 진행되고 있으며, 그중 핵심 공정이라 할 수 있는 솔더 인쇄 공정의 최적화에 대한 방법과 인쇄 효율에 영향을 미치는 인쇄 외적 요소에 대한 영향도를 분석하였다. 이 분석에는 설비에서 제공하는 Big Data를 활용하여 통계적 방법으로 접근하였고, 신뢰성 높은 결과와 함께 시뮬레이션을 통해 결과을 예측할 수 있는 가능성을 확인하였다. 이 연구가 실장 분야의 Smart Factory 구현에 조금이나마 기여가 되었으면 하는 바람이다.