• Journal of the military operations research society of Korea
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• v.6 no.1
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• pp.53-62
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• 1980

• Transactions of the Korean Society of Mechanical Engineers A
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• v.33 no.2
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• pp.127-134
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• 2009

T-splines are recently proposed geometric modeling tools. A T-spline surface is a NURBS surface with T-junctions and is defined by a control grid called T-mesh. Local refinement can be performed very easily for T-splines while it is limited for B-splines or NURBS. Using T-splines, patches with unmatched boundaries can be combined easily without special technique. In this study, the analysis methodology using T-splines is proposed. In this methodology, T-splines are used both for description of geometries and for approximation of solution spaces. Two-dimensional linear elastic and dynamic problems will be solved by employing the proposed T-spline finite element method, and the effectiveness of the current analysis methodology will be verified.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.216-223
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• 1999

The purpose of this study is to find out the optimal mixing ratios of three different amounts of green tea powder, sugar and water for preparation of Sulgiduk through Response Surface Methodology based on the color, sensory, and texture test. The green tea powder levels were included 0.5∼1.0%, water levels were included 15∼25% and sugar levels were included 5∼15% per weight of rice powder. The optimal mixing ratios of a green tea powder, sugar and water for manufacturing the best quality of Sulgiduk were 1.0%, 12% and 22%, respectively.

• The Transactions of the Korean Institute of Electrical Engineers
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• v.36 no.1
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• pp.52-57
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• 1987

In this paper, a methodology is developed to remove the reaching phase and the high frequency chattering phenomenon which are the common drawbacks of variable structrue control (VSC) system. A time varying switching surface is proposed to achieve sliding motion during the entire control process and a continuous control law whose terms are continuous functions inside a boundary layer neighbouring the time varying switching surface is developed to remove the high frequency chattering phenomenon of VSC. The methodology developed in this paper is applied to the 2'nd order time varying system and the simulated results are compared with those of typical VSC methodology.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 1998.10a
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• pp.13-18
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• 1998

The assessment of machined surface is difficult because the freeform surface must be evaluated by surface fairness as well as dimensional accuracy. In this paper, the methodology of freeform surface generation using measured data on the machine tool is presented. The reliability of measured points data is obtained by measuring error compensation. The compensated data are formulated through Non-uniform G-spline surface modeling. In order to improve the surface fairness, the generated model si smoothened by parameterization The validity and usefulness of the proposed method are examined through computer simulation and experiments on the machine tool.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2007.11a
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• pp.275-276
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• 2007

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2009.10a
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• pp.677-678
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• 2009

• Korean Journal of Computational Design and Engineering
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• v.5 no.2
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• pp.184-195
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• 2000

MDO (Multidisciplinary Design Optimization) methodology is an emerging new technology to solve a complicate structural analysis and design problem with a large number of design variables and constraints. In this paper MDO methodology is adopted through the use of computer aided systems such as Geometric Solid Modeller, Mesh Generator, CAD system and CAE system. And this paper introduces MDO methodology as a new method for structural analysis and design through the application to the structural design of flap drive system. In a MDO methodology application to the structural design of flap drive system, kinetodynamic analysis is done using a simple aerodynamic analysis model for the air flow over the flap surface instead of difficult aerodynamic analysis. Simultaneously the structural static analysis is done to obtain the optimum structural condition. And the structural buckling analysis for push pull rod is also done to confirm the optimum structural condition (optimum cross section shape of push pull rod).

• Food Science and Biotechnology
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• v.17 no.2
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• pp.379-383
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• 2008

Extraction characteristics of garlic and functional properties of corresponding extract were monitored by response surface methodology (RSM). Maximum extraction yield of 26.41% was obtained at microwave power of 146.29 W, ethanol concentration of 63.31 %, and extraction time of 5.88 min. At microwave power, ethanol concentration, and extraction time of 114.84 W, 58.83%, and 1.42 min, respectively, maximum electron-donating ability (EDA) was 72.86%. Maximum nitrite-scavenging ability was 94.62% at microwave power, ethanol concentration, and extraction time of 81.83 W, 2.65%, and 3.83 min, respectively. Superoxide dismutase (SOD) showed maximum pseudo-activity of 49.12% at microwave power of 34.23 W, ethanol concentration of 33.11 %, and extraction time of 4.40 min. Based on superimposition of 4-dimensional RSM with respect to extraction yield, electron-donating ability, nitrite-scavenging ability, and pseudo-activity of SOD, optimum ranges of extraction conditions were microwave power of 0-100 W, ethanol concentration of 40-70%, and extraction time of 2-8 min.

• Preventive Nutrition and Food Science
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• v.14 no.2
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• pp.148-155
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• 2009

The purpose of this study was to find new applications for Rubus coreanus and to produce new products. Jelly prepared with Rubus coreanus was studied and analyzed with regard to its composition, rheology and sensory evaluation. The technique of response surface methodology was used to analyze the results, which showed 16 experimental points including 2 replicates for Rubus coreanus juice, gelatin and sucrose. Rheological characteristics such as lightness, redness, yellowness and hardness, springness, chewiness and gumminess were shown to be significant, and these were mostly influenced by the content of Rubus coreanus juice. Significant sensory characteristics such as color, flavor, transparency, taste and the overall quality were also found to be greatly influenced by Rubus coreanus juice and gelatin in general. Based on the overlapping categories of factors that satisfied all sensory categories, the maximally optimized point was taken as the middle point. This value was determined to be 43.28 g of Rubus coreanus juice and 9.19 g of gelatin for every 140.00 g of sucrose.