• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.608-616
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• 1996

To propose the use of skipjack processing by-product(SPB) as a food material, the optimal condition for the production of the SPB hydrolysate through enzyme treatment was obtained using RSM(Response Surface Methodology). Among eight pretenses test, Pretense $P^{TM}$ was screened primarily on the aspect of production cost and taste of the product. The extent of autolysis accompanied by endogenous enzyme in the SPB was almost negligible as compared with that of Protense $P^{TM}$ treatment. The derived model equation was within the satisfiable range as indicated by coefficient of $determination(R^2=0.9460)$ and lack of fit(p>0.1) values. From the results of RSM and ridge analysis, the conditions favoring the higllest degree of hydrolysis were: PH 7.2, $51^{\circ}C,$ reaction time of 3.94 hr, substrate concentration of 33.3%, and enzym $e_strate ratio of 0.48%.48%.8%.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.36 no.3
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• pp.229-237
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• 2008

In this research, a MDO(multi-disciplinary design optimization) framework, which integrates aerodynamic and structural analysis to design an aircraft wing, is constructed. Whole optimization process is automated by a parametric-modeling approach. A CFD mesh is generated automatically from parametric modeling of CATIA and Gridgen followed by automatic flow analysis using Fluent. Finite element mesh is generated automatically by parametric method of MSC.Patran PCL. Aerodynamic load is transferred to Finite element model by the volume spline method. RSM(Response Surface Method) is applied for optimization, which helps to achieve global optimum. As the design problem to test the current MDO framework, a wing weight minimization with constraints of lift-drag ratio and deflection of the wing is selected. Aspect ratio, taper ratio and sweepback angle are defined as design variables. The optimization result demonstrates the successful construction of the MDO framework.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.4
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• pp.436-444
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• 2016

Clamshells, which comprise more than 50% of a clam’s weight, are a major byproduct of the clam industry and are mainly composed of insoluble calcium carbonate. This study investigates the use of clamshells as a natural calcium resource. Highly soluble powdered calcium lactate (LCCL) was prepared from the calcined powdered shells of littleneck clams (LCCP) using response surface methodology (RSM) to predict optimum conditions. These conditions, as derived from pH, solubility, and yield of 11 LCCLs manufactured according to the RSM model, were 1.80 M lactic acid and 1.13 M LCCP. The actual values of pH (6.98), solubility (93.99%), and yield (351.23%) under the optimized conditions were as predicted. The derived LCCL exhibited a strong buffering capacity in the range of pH 2.78-3.90 when combined with less than 2 mL of 1 N HCl. The ranges of calcium content and solubility of LCCL were 7.7-17.5 g/100 g and 96.6-98.9%, respectively. Fourier transform infrared spectroscopy (FT-IR) of the LCCL identified it as calcium lactate pentahydrate, and field emission scanning electron microscopy (FESEM) revealed an irregular and rod-like microstructure. These results confirm the potential use of clamshells, converted to highly soluble organic acid calcium, as an additive to enhance calcium content in food ingredients.

• Journal of the Korea Concrete Institute
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• v.20 no.1
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• pp.13-22
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• 2008

The initiation and growth processes of cyclic ice body in porous systems are affected by the thermo-physical and mass transport properties, as well as gradients of temperature and chemical potentials. Furthermore, the diffusivity of deicing chemicals shows significantly higher value under cyclic freeze-thaw conditions. Consequently, the disintegration of concrete structures is aggravated at marine environments, higher altitudes, and northern areas. However, the properties of cyclic freeze-thaw with crack growth and the deterioration by the accumulated damages are hard to identify in tests. In order to predict the accumulated damages by cyclic freeze-thaw, a regression analysis by the response surface method (RSM) is used. The important parameters for cyclic freeze-thawdeterioration of concrete structures, such as water to cement ratio, entrained air pores, and the number of cycles of freezing and thawing, are used to compose the limit state function. The regression equation fitted to the important deterioration criteria, such as accumulated plastic deformation, relative dynamic modulus, or equivalent plastic deformations, were used as the probabilistic evaluations of performance for the degraded structural resistance. The predicted results of relative dynamic modulus and residual strains after 300 cycles of freeze-thaw show very good agreements with the experimental results. The RSM result can be used to predict the probability of occurrence for designer specified critical values. Therefore, it is possible to evaluate the life cycle management of concrete structures considering the accumulated damages due to the cyclic freeze-thaw using the proposed prediction method.

• 제어로봇시스템학회:학술대회논문집
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• 2000.10a
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• pp.395-395
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• 2000

Optimization of existing processes becomes more important than the past as environmental problems and concerns about energy savings stand out. When we can model a process mathematically, we can easily optimize it by using the model as constraints. However, modeling is very difficult for most chemical processes as they include numerous units together with their correlation and we can hardly obtain parameters. Therefore, optimization that is based on the process models is, in turn, hard to perform. Especially, f3r unknown processes, such as bioprocess or microelectronics materials process, optimization using mathematical model (first principle model) is nearly impossible, as we cannot understand the inside mechanism. Consequently, we propose a few optimization method using empirical model evolutionarily instead of mathematical model. In this method, firstly, designing experiments is executed fur removing unecessary experiments. D-optimal DOE is the most developed one among DOEs. It calculates design points so as to minimize the parameters variances of empirical model. Experiments must be performed in order to see the causation between input variables and output variables as only correlation structure can be detected in historical data. And then, using data generated by experiments, empirical model, i.e. response surface is built by PLS or MLR. Now, as process model is constructed, it is used as objective function for optimization. As the optimum point is a local one. above procedures are repeated while moving to a new experiment region fur finding the global optimum point. As a result of application to the pulp digester benchmark model, kappa number that is an indication fur impurity contents decreased to very low value, 3.0394 from 29.7091. From the result, we can see that the proposed methodology has sufficient good performance fur optimization, and is also applicable to real processes.

• 한국신재생에너지학회:학술대회논문집
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• 2011.11a
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• pp.114.1-114.1
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• 2011

Bioenergy production from lignocellulosic biomass and agriculture wastes have been attracted because of its sustainable and non-edible source. Especially, canola is considered as one of the best feedstock for renewable fuel production. Oil extracted canola and its agriculture residues are reuseable for bioethanol production. However, a pretreatment step is required before enzymatic hydrolysis to disrupt recalcitrant lignocellulosic matrix. To increase the sugar conversion, more efficient pretreatment process was necessary for removal of saccharification barriers such as lignin. Alkaline pretreatment makes the lignocellulose swollen through solvation and induces more porous structure for enzyme access. In our previous work, aqueous ammonia (1~20%) was utilized for alkaline reagent to increase the crystallinity of canola residues pretreatment. In this study, significant factors for efficient soaking in aqueous ammonia pretreatment on canola residues was optimized by using the response surface method (RSM). Based on the fundamental experiments, the real values of factors at the center (0) were determined as follows; $70^{\circ}C$ of temperature, 17.5% of ammonia concentration and 18 h of reaction time in the experiment design using central composition design (CCD). A statistical model predicted that the highest removal yield of lignin was 54% at the following optimized reaction conditions: $72.68^{\circ}C$ of temperature, 18.30% of ammonia concentration and 18.30 h of reaction time. Finally, maximum theoretical yields of soaking in aqueous ammonia pretreatment were 42.23% of glucose and 22.68% of xylose.

• 한국신재생에너지학회:학술대회논문집
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• 2008.10a
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• pp.67-70
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• 2008

Biological conversion of biomass into fuels and chemicals requires hydrolysis of the polysaccharide fraction into monomeric sugars. Hydrolysis can be performed enzymatically, and with dilute or concentrate mineral acids. In this study, dilute sulfuric acid used as a catalyst for the hydrolysis of rapeseed straw. The purpose of this study is to optimize the hydrolysis process in a 15ml bomb tube reactor and investigate the effects of the acid concentration, temperature and reaction time on the hemicellulose removal and consequently on the production of sugars (xylose, glucose and arabinose) as well as on the formation of by-products (furfural, 5-hydroxymethylfurfural and acetic acid). Statistical analysis was based on a model composition corresponding to a $3^3$ orthogonal factorial design and employed the response surface methodology (RSM) to optimize the hydrolysis conditions, aiming to attain maximum xylose extraction from hemicellulose of rapeseed straw. The obtained optimum conditions were: acid concentration of 0.77%, temperature of $164^{\circ}C$ with a reaction time of 18min. Under these conditions, 75.94% of the total xylose was removed and the hydrolysate contained 0.65g $L^{-1}$ Glucose, 0.36g $L^{-1}$ Arabinose, 3.59g $L^{-1}$ Xylose, 0.51g $L^{-1}$ Furfural, 1.36g $L^{-1}$ Acetic acid, and 0.08g $L^{-1}$ 5-hydroxymethylfurfural.

• Journal of the Korean Applied Science and Technology
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• v.38 no.6
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• pp.1699-1708
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• 2021

Response surface methodology was applied to determine the optimum extract conditions(extract temperature and time) for the high-quality Agakong beverage. The optimal roasting condition for Agakong was set at 250 ℃ for 30 minutes. As quality criteria of Agakong, pH, color values and isofavone contents with extract temperature and extract time, the probability value (p<0.01) demonstrated a high significance for the regression model. It was found that the higher the extraction temperature and the longer the extraction time, the higher the isoflavones content. The optimized conditions of extraction isoflavones from agakong were found to be optimized ratio of extraction temperature 99.5℃, extraction time 1.7 h and the maximum rutin yield was 10.63 ㎍/mL.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.779-787
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• 2010

The principal objective of this study was to determine the optimal mixing conditions for three amounts of onion powder, sugar, and butter to prepare onion powder cookies. The experimental design was based on the central composite design methodology of response surface, which included 16 experimental points including two replicates for onion powder, sugar, and butter. The mechanical and sensory properties of the cookies 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 results of the spread ratio did not show significant results, but hardness increased with increasing quantities of onion powder and sugar but decreased with butter (p<0.01). The color lightness "L" value increased with increasing quantities of sugar and butter but decreased with added onion powder. In contrast, the redness color "a" value increased with increasing quantities of onion powder and sugar. Sugar did not affect the yellowness color "b" value, but the color b value increased with increasing onion powder and sugar. The results of a sensory evaluation using the predicted model showed significant values for flavor (p<0.01), texture (p<0.05), taste (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as 12.58 g onion powder, 35 g sugar, and 52.38 g butter.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.592-601
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• 2015

Rubus coreanus is known as Korean black raspberry, native to Korea, Japan, and China. Preliminary studies evaluating their potential for cancer treatment in mammalian test systems are ongoing. In recent years, interest has been renewed due to their high levels of anthocyanins. Anthocyanins in black raspberry are important due to their potential health benefits as dietary antioxidant, anti-inflammatory compound, and as a chemopreventive agent. In the present study, Saccharomyces cerevisiae BA29 was isolated from black raspberry fruit and fruit juice as a biogenic amine non-producing strain for manufacturing of black raspberry wine, after which we investigated its characteristics: biogenic amine-producing ability, cell growth ability, alcohol-fermentation ability, and resistance to alcohol, glucose, and sulfur dioxide. Based on preliminary experiments, we optimized culture medium compositions for improving dried cell weight of S. cerevisiae BA29 by response surface methodology (RSM) as a statistical method. Design for RSM used a central composite design, and molasses with the industrial applicability was used as a carbon source. Through statistical analysis, we obtained optimum values as follows: molasses 200 g/L, peptone 30 g/L, and yeast extract 40 g/L. For the model verification, we confirmed about 3-fold improvement of dried cell weight from 6.39 to 20.9167 g/L compared to basal yeast peptone dextrose medium. Finally, we manufactured black raspberry wine using S. cerevisiae BA29 and produced alcohol of 20.33%. In conclusion, S. cerevisiae isolated from black raspberry fruit and juices has a great potential in the fermentation of black raspberry wine.