• Proceedings of the Korean Society of Precision Engineering Conference
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• 2005.10a
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• pp.869-872
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• 2005

This research studied robust design of column part for LCD transfer system. $1^{st}$ DOE(Design of Experiment)was conducted to find out main effect factors. 36 experiments were performed and their results were shows that the geometric parameters(Low-length, Side-length, Upper-thickness, Middle-thickness)are more important than other factors. The main effect plots shows that the maximum deflection of column is minimized with increasing Low-length, Side-length, under-thickness and Middle-thickness. $2^{nd}$ DOE was conducted to obtain RMS(Response Surface Method)equation 25 experiments were conducted. The CCD(Central Composite Design)technique with four factors were used. The coefficient of determination $(R^2)$ for the calculated RSM equation was 0.986. Optimum design was conducted using the RSM equation Multi-island genetic algorithm was used to optimum design. Optimum value for Low-length. Side-length, Upper-thickness and Middle-thickness were 299.8mm, 180.3mm, 21.7mm, 21.9mm respectively. An approximate value of 5.054mm in deflection was expected to be a maximum under the optimum conditions. Six sigma robust design was conducted to find out guideline for control range of design parameter. To acquire six sigma level reliability, the standard deviation of design parameter should be controlled within 2% of average design value.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2006.05a
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• pp.361-362
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• 2006

This paper presents the robust design of gripper part for a high-speed LCD (Liquid Crystal Display) transfer system. In this paper, the 1st DOE (Design of Experiment) is conducted to find out main-effect factors fur the design of gripper part. Thirty-six experiments are performed using $ANSYS^{(R)}$ and their results are statistically analyzed using $MINITAB^{(R)}$, which shows that the factors, i.e., First-width, Second-width, Rec-width, and thickness of gripper part, are more important than other factors. The main effect plots shows that the maximum deflection and mass of gripper part are minimized by increasing First-width, Second-width, Rec-width and thickness. The 2nd DOE is conducted to obtain RSM (Response Surface Method) equation. The CCD (Central Composite Design) technique with four factors is used. Optimum design is conducted using the RSM equation. Genetic algorithm is used for optimal design. Six sigma robust design is conducted to find out a guideline for control range of design parameter. To obtain six sigma level reliability, the standard deviations of design parameters are shown to be controlled within 5% of average design value.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.153-159
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• 2015

This study was conducted to develop food for the elderly, which are well-shaped and easy to chew and swallow. The amounts of water and gelatin were adjusted to facilitate breaking down of the food with the tongue. In the aging society, it is necessary to support the development of a variety of products that can ease the intake functions of swallowing and chewing, while complementing with the essential nutrients supplements; such products can be actively commercialized in the elderly industry. Various types of food, for elderly with difficulties in chewing and swallowing, were used for sensory assessment. Sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in the appearance (p<0.01), saltiness (p<0.01) and overall quality (p<0.01). The optimum formulation of pan fried flat fish, calculated by numerical and graphical method, was 8.54 g of salt and 6.34 g of olive oil. Moisture content, hardness, and adhesiveness of pan fried flat fish were 84.77%, 250, and -1.20, respectively. The result showed that easily chewable and swallowable pan fried flat fish for the elderly will have sufficient competitiveness, considering its safety, taste, and preference. This study may provide the basic materials for the development of easily chewable and swallowable foods for elderly.

• Food Science and Preservation
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• v.30 no.1
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• pp.132-145
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• 2023

In this study, culture conditions were optimized to confirm the feasibility of Acetobacter pasteurianus as a starter for fermentation vinegar. Acetobacter pasteurianus strain can be used as a food ingredient. The optimal temperature and pH conditions of the selected Acetobacter pasteurianus SRCM101388 were 28℃ and pH 6.00, respectively. The response surface methodology (RSM) was used to optimize the composition of the medium, and Plackett-Burman design (PBD) was used to obtain the effective selection of culture medium, resulting in that glucose, sucrose, and yeast extract had the highest effect on increasing biomass. The optimal concentration, which was performed by central composite design (CCD), were determined to be 10.73 g/L of glucose, 3.98 g/L of sucrose, and 18.73 g/L of yeast extract, respectively. The optimal concentrations of trace elements for the production of biomass were found to be 1 g/L of ammonium sulfate, 0.5 g/L of magnesium sulfate, 2 g/L of sodium phosphate monobasic, 2 g/L of sodium phosphate dibasic, and the final optimized medium was pH 6.10. When incubated in a 5 L jar fermenter, the SRCM101388 strain showed a faster-dissolved oxygen (DO) reduction at a lower agitation rate (rpm), and it was able to grow even at reduced DO level when aeration was maintained. The amount of final biomass produced was 2.53±0.12×10⁹ CFU/mL (9.40±0.02 log CFU/mL) when incubated for 18 hours at 150 rpm, 0.5 vvm, pH 6.0, and 28℃.

• Advances in Energy Research
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• v.4 no.3
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• pp.189-202
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• 2016

This work emphasized optimum production of biodiesel using non-edible Prunus armeniaca (Bitter Apricot) oil via transesterification collected from the high altitude areas of Himachal Pradesh, India. In this study the author produced biodiesel through the process of transesterification by using an alkali catalyst with alcohol (methanol and ethanol), under the varying molar ratio (1:6, 1:9, 1:12), variable catalyst percentage (1% and 2%) and temperature ($70^{\circ}C$, $75^{\circ}C$, $80^{\circ}C$, $85^{\circ}C$). Furthermore, a few strong base catalysts were used that includes sodium hydroxide, potassium hydroxide, sodium metal and freshly prepared sodium methoxide. After screening the catalyst, response surface methodology (RSM) in connection with the central composite design (CCD) was used to statistically evaluate and optimize the biodiesel production operation using NaOH as catalyst. It was found that the production of biodiesel achieved an optimum level biodiesel yield with 97.30% FAME conversion under the following reaction conditions: 1) Methanol/oil molar ratio: 1:6, 2) Reaction time: 3h, 3) Catalyst amount: NaOH 2 wt. %, and 4) Reaction temperature: $85^{\circ}C$. The experimental results showed that the optimum production and conversion of biodiesel through the process of transesterification could be achieved under an optimal set of reaction conditions. The biodiesel obtained showed appropriate fuel properties as specified in ASTM, BIS and En- standards.

• Korean Journal of Materials Research
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• v.34 no.2
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• pp.85-94
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• 2024

The optimization of deacetylation process parameters for producing chitosan from isolated chitin shrimp shell waste was investigated using response surface methodology with central composite design (RSM-CCD). Three independent variables viz, NaOH concentration (X₁), radiation power (X₂), and reaction time (X₃) were examined to determine their respective effects on the degree of deacetylation (DD). The DD of chitosan was also calculated using the baseline approach of the Fourier Transform Infrared (FTIR) spectra of the yields. RSM-CCD analysis showed that the optimal chitosan DD value of 96.45 % was obtained at an optimized condition of 63.41 % (w/v) NaOH concentration, 227.28 W radiation power, and 3.34 min deacetylation reaction. The DD was strongly controlled by NaOH concentration, irradiation power, and reaction duration. The coefficients of correlation were 0.257, 0.680, and 0.390, respectively. Because the procedure used microwave radiation absorption, radiation power had a substantial correlation of 0.600~0.800 compared to the two low variables, which were 0.200~0.400. This independently predicted robust quadratic model interaction has been validated for predicting the DD of chitin.

• Journal of Welding and Joining
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• v.24 no.5
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• pp.29-36
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• 2006

In this study, an experimental method for the selection of optimal welding condition was proposed in the fillet weld which was done over the tack weld. This method used the response surface analysis in which the leg length and the reinforcement height were chosen as the quality variables of the weld bead profile. The overall desirability function, which was combined desirability function fur the two quality variables, was employed as the objective function for getting the optimal welding condition. In the experiments, the target values of the leg length and the reinforcement height are 6m and zero respectively for the horizontal fillet weld of 10mm thickness mild steel. The optimal welding conditions could predict the weld bead profile(leg length and reinforcement height) as 6.00mm and 0.19mm without tack weld and 6.00mm and 0.48mm with tack weld. from a series of welding test, it was revealed that a uniform weld bead can be obtained by adopting the optimal welding condition which was determined according to the method proposed.

• Journal of Welding and Joining
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• v.21 no.2
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• pp.76-81
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• 2003

Due to the environmental problem, automotive companies are trying to reduce the weight of car body. Therefore, WP(Transformation Induced Plasticity) steels, which are hish strength and ductility have been developed. The application of TRIP steel to the members has been reported to increase the energy absorption capability. Welding process is a complex process; therefore deciding the optimal welding conditions is an effective method on the basis of the experimental data. However, using a trial-and-error method from the beginning in such a wide area, in order to decide the optimal conditions requires too many numbers of experiments. To overcome these problems and to decide the optimal conditions, response surface methodology was used. Response surface methodology is a collection of mathematical and statistical techniques that are for the modeling and analysis of problems in which a response of interest is influenced by several variables and the objective is to optimize this response. The introduced method was applied to the resistance spot welding process of the TRIP steel and the welding parameters were optimized. (Received December 6, 2002)

• Journal of Welding and Joining
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• v.27 no.1
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• pp.95-101
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• 2009

In case of manufacturing the high quality welds or pipeline, the full penetration weld has to be made along the weld joint. Thus the root pass welding is very important and has to be selected carefully. In this study, an experimental method for the selection of optimal welding condition was proposed in the root pass welding which was done along the V-grooved butt weld joint. This method uses the response surface analysis in which the width and height of back bead were chosen as the quality variables of the weld. The overall desirability function, which is the combined desirability function for the two quality variables, was used as the objective function for getting the optimal welding condition. In the experiments, the target values of the back bead width and the height are 6mm and zero respectively for the V-grooved butt weld joint of 8mm thickness mild steel. The optimal welding conditions could predict the back bead profile(bead width and height) as 6.003mm and -0.003mm. From a series of welding test, it was revealed that a uniform and full penetration weld bead can be obtained by adopting the optimal welding condition which was determined according to the method proposed.

• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.101-110
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• 2014

This study was performed to determine the optimal composition of a muffin added with jerusalem artichoke powder and oligosaccharide. The experiment was designed based on CCD (central composite design), and evaluation was carried out by means of RSM (response surface methodology), which included 10 experimental points with three replicates each for the two independent variables jerusalem artichoke powder and oligosaccharide. The experimental muffin was prepared according to a traditional recipe, except that the flour was partially replaced by jerusalem artichoke powder (5, 15, or 25%) and the sugar was partially replaced by oligosaccharide (25, 50, or 75%). Using F-test, height, moisture, a-value, b-value, springiness, cohesiveness, texture, and overall acceptability were expressed as a linear model, whereas volume, pH, L-value, appearance, flavor and taste were expressed as a quadratic model. Increased amounts of jerusalem artichoke powder led to reduction of sensory scores for appearance, flavor, taste, texture, and overall quality. The optimum formulation determined by the numerical and graphical methods were similar: jerusalem artichoke powder 10.99%, oligosaccharide 71.40%.