• The Korean Journal of Food And Nutrition
• /
• v.25 no.4
• /
• pp.911-921
• /
• 2012

The objective of this study was to determine the optimum mixing ratio of Opuntia humifusa powder and sugar in the preparation of muffin. The optimal sensory composite recipe was determined by following the central composites for muffin with different levels of Opuntia humifusa powder (A) and sugar (B). The analysis was performed using the response surface methodology, and the sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. The compositional and functional properties were measured, and the physical and sensory values were applied to the mathematical models. Perturbation plots showed the effects of each ingredient on the final product. Measurements showed significant values in lightness (p<0.05), sweetness (p<0.05), hardness (p<0.05), gumminess (p<0.05) and cohesiveness (p<0.01). The sensory measurements showed significant values in color (p<0.05), flavor (p<0.05), appearance (p<0.05), softness (p<0.05) and overall quality (p<0.05). Based on the numerical and graphical methods, the optimal formulation was determined to be 6.10 g of Opuntia humifusa powder and 82.61 g of sugar.

• Korean journal of food and cookery science
• /
• v.26 no.5
• /
• pp.617-626
• /
• 2010

The purpose of this study was to determine the optimal mixing conditions of three different amounts of seatangle powder, sugar, and butter in germinated brown rice cookie prepared with seatangle powder. The experiment was designed according to the Central Composite Design of response surface, which showed 16 experimental points including 2 replicates for seatangle powder, sugar and butter. The mechanical and sensory properties of each test 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 final product mixture. The L value, a value and b value decreased with increasing seatangle powder content and increased with sugar content. The a value and b value increased with increasing butter content, whereas the L value decreased with increasing butter content. Hardness decreased with increasing butter content. The results of sensory evaluation showed very significant values for texture (p<0.001), taste (p<0.01), and overall quality (p<0.05). As a result, the optimum formulation by numerical and graphical methods was calculated to be seatangle powder 4.25 g, sugar 49.86 g, and butter 58.23 g.

• Korean journal of food and cookery science
• /
• v.23 no.4 s.100
• /
• pp.551-560
• /
• 2007

This study was performed to determine the optimum ratio of ingredients in the Sulgidduk with barley(Hordeum vulgare L.) sprout powder. A mathematical analytical tool was employed for optimization of the typical ingredients. The canonical form and trace plot showed the affect of each ingredient in the mixture against the final product. Mixture design showed 14 experimental points, including 4 replicates for three independent variables. The three independent variables selected for the experiment were: water($15{\sim}22%$), barley sprout powder($1{\sim}4%$), and sugar($12{\sim}19%$). The optimum responses variables such as color values(L, a, and b), instrumental texture parameters(hardness, gumminess, and chewiness), and sensory characteristics(appearance, color, smell, taste, softness, moistness, and overall acceptability) were evaluated. The Hunter colorimetric L- and a-values of the Sulgidduk decreased with an increasing amount of barley sprout powder. As more barley sprout powder was added, a higher b-value resulted. Textural hardness, gumminess, and chewiness were lowered by the addition of barley sprout powder. The optimum formulation obtained by both numerical and graphical methods showed similar results. The representative optimal ingredient ratio commonly obtained by both methods were: 18.2% water, 2.0% barley sprout powder, and 14.8% sugar.

• Transactions of the Korean Society of Mechanical Engineers B
• /
• v.21 no.1
• /
• pp.125-131
• /
• 1997

The extinction of premixed flames under the influence of stretch is studied numerically. A wide range of fuel (hydrogen, ethylene, acetylene, methane, propane and methanol) and air mixtures are established in an opposed jet and their flame properties such as flame speed, flame thickness, thermal diffusivity, and stretch rate at extinction are computed. Computations are made using several chemical kinetic mechanism (Smooke, Kee et al. and Peters). The major result is that, in contrast to the various previous claims of extinction Karlovitz number varying over three orders of magnitude, it is found to be constant around two for all of the mixtures tested. That is, premixed flames are extinguished when the physical flow time decreases (due to increased stretch rate) to the point where it approximately equals the chemical reaction time. Here the relevant chemical reaction time is not the one computed using the one-dimensional flame properties as originally suggested in the formulation of Karlovitz number, but rather it is the one obtained using the stretched flame properties which fully reflect the effect of straining on the flame structure.

• Korea-Australia Rheology Journal
• /
• v.18 no.2
• /
• pp.109-118
• /
• 2006

A finite-element method was employed to analyze axisymmetric unsteady motion of a deformable bubble near the wall. In the present study a deformable bubble in a Newtonian medium near the wall was considered. In solving the governing equations a structured mesh generator was used to describe the collapse of highly deformed bubbles with the Arbitrary Lagrangian Eulerian (ALE) method being employed in order to capture the transient bubble boundary effectively. In order to check the accuracy of the present FE analysis we compared the results of our FE solutions with the result of the collapse of spherical bubbles in a large body of fluid in which solutions can be obtained using a 1D FE analysis. It has been found that 1D and 2D bubble deformations are in good agreement for spherically symmetric problems confirming the validity of the numerical code. Non-spherically symmetric problems were also solved for the collapse of bubble located near a plane solid wall. We have shown that a microjet develops at the bubble boundary away from the wall as already observed experimentally. We have discussed the effect of Reynolds number and distance of the bubble center from the wall on the transient collapse pattern of bubble.

• Proceedings of the Korean Society of Precision Engineering Conference
• /
• 2005.06a
• /
• pp.75-80
• /
• 2005

A design for the front section of an excavator requires kinematic and kinetic mechanism consideration for several configurations. Key parameters for an appropriate configuration can be obtained through a mechanical verification and numerical formulation with a design expert's know-how. In this paper, we propose a knowledge-based system with an expert-shell(CATIA) and Visual Basic to assist for the design of the front section of an excavator. The designers can achieve more efficient design through a CAD model, implemented design knowledge, and a user friendly interface. The implemented design knowledge is retrieved through the whole design process from an early design stage to a detailed design stage based on the multiple levels of abstraction scheme.

• Korean journal of food and cookery science
• /
• v.27 no.2
• /
• pp.31-43
• /
• 2011

The purpose of this study was to develop Zingiber officinale Roscoe powder(ginger powder) sweet rice muffins. The process included substituting sweet rice flour for cake flour and adding ginger powder. The mixing conditions for the ginger powder sweet rice muffins were a control and three levels of ginger powder (A), whole egg (B), and soybean oil (C) using central composite design, and were optimized by response surface methodology. The optimization was analyzed with regard to physical, textural, and sensory properties. Among the sensory properties, variables that appeared to show significant values, such as appearance, flavor, softness and overall quality were used to identify optimums. The numerical and graphical methods used in this study determined that the optimum formulation for ginger powder sweet rice muffins was 8.39 g of ginger powder, 215.37 g of whole egg, and 54.40 g of soybean oil. Ginger increases appetite, enhances metabolism and reduces the speed of aging. These health advantages of ginger provide evidences that ginger powder sweet rice muffins are a good healthy snack, particularly for the elderly.

• Proceedings of the Korean Society of Precision Engineering Conference
• /
• 2004.10a
• /
• pp.855-859
• /
• 2004

We develop a new four-node flat shell element which is accurate, efficient, and suitable to be used on general purpose. The new element has a hybrid Trefftz element with drilling degrees of freedom as a membrane part. We define the two independent displacement field: the internal displacement field that satisfies governing equations in the domain a priori and the boundary displacement field that is usually used as a conventional finite element method. The hybrid Trefftz variational formulation connects these two displacement fields on the boundary of the domain. To add drilling degrees of freedom, we introduce the Allman's quadratic displacement field to the boundary displacement field. As a result, our flat shell element has 6 degrees of freedom per a node. We also use the well-known DKMQ plate bending element for the plate part of the proposed element. The DKMQ element satisfies Mindlin-Reissner‘s plate theory along the edge of the element and gives proper behavior regardless of the thickness. A series of numerical experiments shows that the performance of the new element such as accuracy, rate of convergence, robustness to mesh quality, and so on.

• KSCE Journal of Civil and Environmental Engineering Research
• /
• v.12 no.4
• /
• pp.33-47
• /
• 1992

A study for the material and geometric nonlinear analysis of segmentally erected cable-supported prestressed concrete plane frames including the time-dependent effects due to load history, creep, shrinkage, aging of concrete, and relaxation of prestressing steel and cable is presented. Updated Lagrangian formulation is used to account for the nonlinear behavior of the structure. For the time-dependent analysis. the time domain is divided into a discrete number of intervals, and a step-forward integration is performed as the solution progresses in the time domain. At each time step. a nonlinear finite element analysis is performed in the space domain. Segmental erection methods are implemented by providing the capability to change the configuration of the structure at any time step of the solution. The computer program CFRAME is developed and a series of numerical examples are presented to study the validity of the program.

• Composites Research
• /
• v.18 no.2
• /
• pp.30-37
• /
• 2005

In this paper, geometrically non-linear finite element analyses were performed to study the mechanical behavior of the material system of the envelope of stratospheric airships. The microstructure of the load-bearing plain weave layer was identified and modeled. The Updated Lagrangian formulation was employed to consider the geometric non-linearity as well as the induced structural non-linearity for the fiber tows. The stress-strain behavior was predicted and the effective elastic modulus was calculated by numerical experiments. It was found the non-linear stress-strain curves were largely different from those by linear analysis. And non-linear elastic moduli were much higher than linear elastic moduli. The difference was more distinguishable when the tow waviness ratio was smaller.