This study was conducted to optimize the conditions of a sweet rice paste as a replacement of red bean paste recipe using the central composite design of response surface methodology (RSM). Ten experimental recipes with two reference points (rice flour and sugar), were selected, and the physical and sensory characteristics of a sweet rice paste were measured. In the Rapid Visco Analyzer test, breakdown value was the highest in rice flour (105.73 RVU). Sweetness significantly increased with addition of sugar contents (p<0.0002) and viscosity increased with addition of rice flour contents (p<0.0185). Moisture contents decreased with increasing contents of rice flour and sugar, whereas yellowness and redness tend to increase. In the sensory evaluation test, quadratic models for color (p<0.01865), sweetness (p<0.0399), thickness (p<0.0073), and overall acceptability (p<0.0249) were approved as independent for the rice flour and sugar contents. In conclusion, the optimal mixing ratio of sweet rice paste was determined to be 45.38 g of rice flour and 77.95 g of sugar.

The purpose of this study was to formulate the optimal ratio of tofu ice cream made with crushed tofu and soybean milk. Also, to compare characteristics of tofu ice cream and soybean ice cream. Mix viscosity, overrun and melting down are measured as characteristics of ice cream. The optimal mixing ratio of tofu ice cream was determined by response surface methodology based on overall quality. As a result of optimization, tofu ice cream was made with 65.90% tofu cream (9% solid contents), 4.35% whipping cream, 14.35% canola oil, 15.00% sugar, 0.2% emulsifier and 0.2% guar gum. Soybean ice cream made with three different treated (blanched, steamed, roasted) soybean and each preprocess are treated for 0-20 min. Mix viscosity was enhanced preprocessing time increasing. Also, overrun and melting down was decline preprocessing time increased. As a result of comparison of ice cream overall quality, 15 min roasted soybean ice cream was shown the best quality.

The purpose of this study was to formulate the optimal mixing ratio for Korean vinegared cabbages harvested in fall from Haenam, Hongseong and Gyeongsan regions. The general compositions such as moisture and ash, and hardness were not significant different among 3 cabbages. The vinegared cabbage was made with vinegar, salt and sugar, and stored at 5oC for 5 d. The diffusion of salt, sugar and vinegar to the cabbage was completed within 3 h. The optimal mixing ratio of those components was determined by response surface methodology (RSM) based on overall preference. As a result of analysis, optimal mixing ratio of Haenam vinegared cabbage was 8.94% vinegar, 1.88% salt, and 18.18% sugar, whereas 8.91% vinegar, 2.12% salt, and 17.97% sugar in Hongseong vinegared cabbage, lastly 8.24% vinegar, 2.50% salt, and 18.26% sugar in Gyeongsan vinegared cabbage. Storage characteristics were investigated at different storage times and temperatures using overall preference, texture, and pH. Overall preference and texture were enhanced after 1 wk storage, but vinegared cabbage was spoiled after 3 wk at 20oC. Change in pH was the fastest during 1 wk at all temperatures, and then reached equilibrium.

PURPOSES : This study was conducted to derive the optimum mixing ratio of phosphorescent pigment for the development of phosphorescent line marking. METHODS: In this study, we utilized a literature review and case study methodology, to describe the domestic and foreign state of practice for the production and mixing of phosphorescent pigment for use in line marking. The optimal mixing ratio was derived by comparing the reduction in luminance over time for the various phosphorescent pigment mixing ratios identified in the literature. In addition, performance and construction characteristics were analyzed using field testing techniques. RESULTS : The results were as follows: 1) the results of the luminance performance standards tests showed that all of the phosphorescence test specimens satisfied the phosphorescent fire protection standard. As the phosphorescent pigment mixing ratio increased, the luminance value increased, 2) the luminance reduction rate was minimum at the mixing ratio of 50%. However, when compared to a mixing ratio 40%, a small difference was recorded, the luminance reduction rate from the mixing ratio of 40% is judged as being converged. Therefore, in view of the economic efficiency, it was determined that the optimal mixing ratio was 40%, 3) as a result of construction on the field, a mixing ratio of 40% was found to have a higher luminance value than the general line marking for up to three hours after sunset, 4) it was found that the phosphorescent line markings without glass beads spraying had a higher luminance value than the phosphorescent line markings with glass beads spraying. CONCLUSIONS : Through the results of the basic experiments of the line markings obtained by blending a phosphorescent pigment, the results could be applied to play an important role in the development of phosphorescent line marking paint technology and in establishing application planning for on-site construction characteristics.

Many researches are conducted on the concrete pannel to improve the capacity. Up to now, however，the surface glossing of concrete pannel is rarely executed. So it is needed to investigate the surface glossing of concrete pannel. In this paper, the mechanical properties and surface condition of the concrete pannel was compared with water content and aggregate ratio. From the results, when aggregate ratio increase, compressive strength and flexural strength decrease. And, the surface glossing of Non AE concrete pannel was better than that of AE concrete pannel.

CO₂는 온실효과에 주된 원인으로 기후 변화에 대한 기여율이 약 65%이다. 이 중 시멘트 산업에서의 CO₂ 배출이 전체 CO₂의 6%를 차지하는 것으로 알려져 있어 시멘트 생산과정에서의 CO₂ 배출량을 획기적으로 줄일 수 있는 대책들이 필요하다. 그 대책 중 하나로서 산업부산물을 이용한 지오폴리머가 각광받고 있다. 지오폴리머는 산업부산물들을 이용하기 때문에 CO₂ 발생량이 낮아 친환경 대체자원으로 국내‧외에서 많은 연구가 진행되고 있다. 본 연구에서는 메타카올린(MK)과 플래이애쉬(FA)를 이용한 고강도 지오폴리머를 제조하기 위해 반응표면분석법으로 최적 배합비를 산출하였다. 중심합성계획법을 이용하여 실험조건을 결정하였으며, 적용한 독립변수와 그 범위는 각각 플라이애쉬(FA) 첨가율(FA혼합율, 전체 무기성재료에 대한 FA의 질량 백분율, %) 0 ~ 50%, 알칼리활성화제 비(AE%, 전체 무기성재료에 대한 Na₂O 질량 백분율, %) 10 ~ 25, Silicate modulus (Ms., SiO₂/Na₂O 질량 비) 0.5 ~ 1.5이다. 시편은 고온･상온양생 후 7일, 28일 압축강도를 측정하였다. 7일 및 28일 압축강도는 FA혼합율 25.0%, AE% 17.50, Ms.1.0 일 때 각각 94.2 MPa, 98.8 MPa로 가장 높게 나타났으며, 7일 이후 압축강도 증가는 크지 않았다. 압축강도 결과를 이용하여 2차 모형 회귀분석, 분산분석, 정준분석을 실시하여 최적 배합조건을 도출하였다. 7일 압축강도 결과 값을 이용한 2차 모형으로 회귀 분석한결과 아래와 같은 식을 얻을 수 있었다. y=84.809-8.933x₁+3.882x₂+17.092x₃-1.086x₁²-18.288x₂² -12.614x₃²-4.828x₁x₂-1.027x₁x₃-2.552x₂x₃ x₁,x₂,x₃는 각각 FA혼합율, AE%, Ms.이며, 분산분석 결과 2차 모형 회귀식 및 1차항, 2차항의 회귀계수 모두 유의수준 0.05 수준에서 유효한 것으로 나타났으며, 적합성 결여 검정에서도 모델식이 유효한 것으로 판정되었다. 실험범위 내에서의 최적 배합비는 FA혼합율 0.0%, AE% 18.79, Ms. 1.2이며, 105.2 MPa의 압축강도를 얻을 수 있었다. 정준분석 결과 정상점은 최대점이며, (-6.538, 0.910, 0.852)로 파악되었다. 이로부터 정상점은 실험범위를 벗어난 영역에 존재함을 알 수 있다. 28일 압축강도 결과 값을 이용한 2차 모형 회귀분석 결과 아래와 같은 식을 얻을 수 있었다. y=90.6873-11.0202x₁+1.9121x₂+16.57243x₃-2.6492x₁²-22.3598x₂² -12.7944x₃²-4.7325x₁x₂-0.3950x₁x₃-4.1575x₂x₃ 분산분석 결과 2차 모형 회귀식 및 1차항, 2차항의 회귀계수 모두 유의수준 0.05 수준에서 유효한 것으로 나타났으며, 적합성 결여 검정에서도 모델식이 유효한 것으로 판정되었다. 실험범위 내에서의 최대 28일 압축강도는 배합비 FA혼합율 0.0%, AE% 18.18, Ms. 1.2의 조건에서 108.1 MPa을 얻을 수 있는 것으로 나타났다. 정준분석 결과 정상점은 최대점이며, (-2.333, 0.230, 0.655)로 나타났다. 이로부터 정상점이 실험범위를 벗어난 영역에 존재함을 알 수 있다.

본 연구에서는 당류 등 별도의 첨가물질을 전혀 사용하지 않고 오직 둥굴레, 어성초 및 구기자로부터 추출한 열수추출액만을 혼합하여 기호도가 높으면서도 혈당 및 지질대사 개선 효능을 가진 건강음료를 제조하는 연구의 일환으로, 관능평가와 반응표면분석에 의하여 이들 재료의 혼합비율을 최적화하고 최적 비율로 혼합 제조한 음료의 항산화능을 조사하였다. 그 결과, 음료 제조 시 열수추출액들의 최적 혼합비율은 둥굴레 열수추출액의 첨가비율 2.15%, 어성초 열

비동결 파운드 케이크의 배합비를 반응표면분석법에 의해 여러 가지 동결방지제의 함량을 조절하여 결정하였다. 수분함량만이 동결방지제 함량과 선형관계를 나타내었으나, 다른 반응변수들은 quadratic모형으로 나타났다. 비동결 파운드 케이크에 제조시 함유되는 당류의 최적 배합비는 7736 : 0.0 : 20.4, 60.0 : 32.8 : 16.4, 70.8 : 11.2 : 19.6와 같이 3가지로 제시되었다. 최적배합비로 제조한 파운드 케이크의 냉동

둥굴레를 균일하게 열처리하여 탄내를 없애고 둥굴레차의 소비를 증가시키기 위하여 둥굴레차의 관능적 특성을 최적화 하였다. 둥굴레의 전처리 조건으로서 둥굴레의 세절두께는 2mm가 가장 적당하였다. 둥굴레 과립차의 향에 대한 최적 관능조건은 전체 농축액에 대한 둥굴레 농축액의 비율 82.17%, 전체 농축액 함량 13.16% 및 총당에 대한 포도당의 비율 39.17%에서 그 관능점수가 6.48로서 가장 높았으며, 전반적인 기호도에 대한 관능평점은 전체