• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.7
• /
• pp.935-945
• /
• 2009

This study was performed to find the optimum ratio of ingredients in the Chinese quince jam. The experiment was designed according to the D-optimal design of mixture design, which included 14 experimental points with 4 replicates for three independent variables (Chinese quince paste $45{\sim}60%$, pectin $1.5{\sim}4.5%$, sugar $45.5{\sim}63.5%$). A mathematical analytical tool was employed for the optimization of typical ingredients. The canonical form and trace plot showed the influence of each ingredient in the mixture against final product. By use of F-test, sweetness, pH, L, b, ${\Delta}E$, and firmness were expressed by a linear model, while the spreadmeter value, a, and sensory characteristics (appearance, color, smell, taste, and overall acceptability) were by a quadratic model. The optimum formulations by numerical and graphical method were similar: Chinese quince paste 54.48%, pectin 2.45%, and sugar 53.07%. Optimum ingredient formulation is expected to improve use of Chinese quince and contribute to commercialization of high quality Chinese quince jam.

• Journal of Korean Society of Environmental Engineers
• /
• v.30 no.9
• /
• pp.955-960
• /
• 2008

We investigated and estimated at the characteristics of decomposition and mineralization of benomyl using a design of experiment(DOE) based on the general factorial design in an E-beam process, and also the main factors(variables) with benomyl concentration(X$_1$) and E-beam irradiation(X$_2$) which consisted of 5 levels in each factor was set up to estimate the prediction model and the optimization conditions. At frist, the benomyl in all treatment combinations except 17 and 18 trials was almost degraded and the difference in the decomposition of benomyl in the 3 blocks was not significant(p > 0.05, one-way ANOVA). However, the % of benomyl mineralization was 46%(block 1), 36.7%(block 2) and 22%(block 3) and showed the significant difference of the % that between each block(p < 0.05). The linear regression equations of benomyl mineralization in each block were also estimated as followed; block 1(Y$_1$ = 0.024X$_1$ + 34.1(R$^2$ = 0.929)), block 2(Y$_2$ = 0.026X$_2$ + 23.1(R$^2$ = 0.976)) and block 3(Y$_3$ = 0.034X$_3$ + 6.2(R$^2$ = 0.98)). The normality of benomyl mineralization obtained from Anderson-Darling test in all treatment conditions was satisfied(p > 0.05). The results of prediction model and optimization point using the canonical analysis in order to obtain the optimal operation conditions were Y = 39.96 - 9.36X$_1$ + 0.03X$_2$ - 10.67X$_1{^2}$ - 0.001X$_2{^2}$ + 0.011X$_1$X$_2$(R$^2$ = 96.3%, Adjusted R$^2$ = 94.8%) and 57.3% at 0.55 mg/L and 950 Gy, respectively. A Microtox test using V. fischeri showed that the toxicity, expressed as the inhibition(%), was reduced almost completely after an E-beam irradiation, whereas the inhibition(%) for 0.5 mg/L, 1 mg/L and 1.5 mg/L was 10.25%, 20.14% and 26.2% in the initial reactions in the absence of an E-beam illumination.

• Korean Journal of Food Science and Technology
• /
• v.30 no.5
• /
• pp.1189-1196
• /
• 1998

Extraction conditions were optimized using response surface methodology for preparing high-quality ethanol extracts from cultivated Chrysanthemum petals. A fractional factorial design was applied to investigate effects of solvent ratio to sample $(X_1)$, ethanol concentration $(X_2)$ and extraction time $(X_3)$ at $60^{\circ}C$ on dependent variables of the extract properties, such as yellow color $(Y_1)$, carotenoids $(Y_2)$, soluble solids $(Y_3)$, phenolic compounds $(Y_4)$, electron donating ability $(Y_5)$, sensory color $(Y_6)$ and sensory aroma $(Y_7)$. Second-order models were employed to generate 3-dimensional response surfaces for dependent variables and their coefficients of determination $(R^2)$ were ranged from 0.8063 to 0.9963. Optimum extraction conditions for each variable were 115 mL/g, 97%, 18 hr in yellow color, 145 mL/g, 50%, 12 hr in carotenoids, 147 mL/g, 48%, 17 hr in soluble solids, 116 mL/g, 68%, 17 hr in phenolic compounds, 110 mL/g, 98%, 14 hr in electron donating ability, 101 mL/g, 48%, 54 hr in organoleptic color and 109 mL/g, 54%, 4 hr in organoleptic aroma, respectively. The range of optimum conditions at 16hr extraction for maximized characteristics of ethanol extracts was $103{\sim}122\;mL/g$ and $64{\sim}78%$. Predicted values at the optimum condition agreed with experimental values.

• Journal of Life Science
• /
• v.26 no.5
• /
• pp.563-570
• /
• 2016

Onion vinegar has an undesirable flavor and taste that results from alcohol and acetic acid production from fermentation. In this study, we have used onion vinegar to develop an onion vinegar beverage with better sensory quality. The objective of this study was to determine the optimum blending ratio by using response surface methods to produce an onion vinegar beverage containing Yuza (Citrus junos Sieb ex Tanaka). The optimal formula for a fermented onion beverage was determined using a central composite design by the response surface methodology. The independent variables were obtained by regression analysis of the reaction surface of brown sugar, apple extracts and Yuza extracts. The optimum mixing ratio for onion vinegar:water:brown sugar:apple extracts:Yuza extracts was 6.0:77.6:4.9:9.2:2.3 (w/w). The actual overall acceptance was 7.08 under optimum conditions, which was close to the maximum predicted value of 6.96. The concentration of phenolic compounds, total flavonoids, and quercetin present in the onion vinegar beverage was 14.8 mg/100 g, 2.6 mg/100 g and 1.4 mg/100 g, respectively. The onion vinegar beverage showed antimicrobial activity against Staphylococcus aureus, Escherichia coli, Salmonella typhimurium and Enterobacter aerogenes. It also showed antioxidant effects, with a DPPH radical inhibition rate of 18.2% and superoxide dismutase (SOD)-like activity of 11.5%. In conclusion, the onion vinegar beverage described here seems to have nutritional value and potential biological activity.

• Journal of the Korean GEO-environmental Society
• /
• v.12 no.4
• /
• pp.25-31
• /
• 2011

In this study, the experimental design methodology was applied to optimize 1,4-dioxane treatment in E-beam process. Main factor was mathematically described as a function of parameters 1,4-dioxane removal efficiencies(%), TOC removal efficiencies(%) modeled by the use of the central composite design(CCD) method among the response surface methodology(RSM). Concentration of 1,4-dioxane is designated as "$x_1$" and Irradiation intensity is designated as "$x_2$". The regression equation in coded unit between the 1,4-dioxane concentration and removal efficiencies(%) was $y=71.00-10.85x_1+20.67x_2+{1.53x_1}^2-{7.92x_2}^2-1.23x_1x_2$. The regression equation in coded unit between the 1,4-dioxane concentration and TOC removal efficiencies(%) was $y=44.48-13.25x_1+9.54x_2+{5.43x_1}^2-{1.35x_2}^2+4.45x_1x_2$. The model predictions agreed well with the experimentally observed results $R^2$(Adj) over 90%. Toxicity test using algae Pseudokirchneriella Subcapitata showed that the inhibition was reduced according to increasing an E-beam irradiation.

• KSBB Journal
• /
• v.23 no.6
• /
• pp.463-469
• /
• 2008

During the last decade, monacolin-K biosynthesized by fermentation of red yeast rice (Monascus strains) was proved to have an efficient cholesterol lowering capability, leading to rapid increase in the market demand for the functional red yeast rice. In this study, the production medium composition and components were optimized on a shake flask scale for monacolin-K production by Monascus pilosus (KCCM 60160). The effect of three different soybean flours on the monacolin-K production were studied in order to replace the nitrogen sources of basic production medium (yeast extract, malt extract and beef extract). Among the several experiments, the production medium with dietary soybean flour to replace a half of yeast extract was very good for monacolin-K production. Plackett-Burman experimental design was used to determine the key factors which are critical to produce the biological products in the fermentation. According to the result of Plackett-Burman experimental design, a second order response surface design was applied using yeast extract, beef extract and $(NH_4)_2SO_4$ as factors. Applying this model, the optimum concentration of the three variables was obtained. The maximum monacolin-K production (369.6 mg/L) predicted by model agrees well with the experimental value (418 mg/L) obtained from the experimental verification at the optimal medium. The yield of monacolin-K was increased by 67% as compared to that obtained with basic production medium in shake flasks.

• Food Science and Preservation
• /
• v.15 no.4
• /
• pp.532-541
• /
• 2008

A central composite design was applied to investigate the effects of the independent variables of NaOH concentration(X1) and extraction time(X2) on dependent variables such as Yield(Y1), Xyl/Ara ratio(Y2), uronic acid(Y3), $\beta$-glucan(Y4) and total sugars(Y5) of hemicelluloses separated from rice bran. The Coefficients of determination(R2) in various models ranged from 0.8626 to 0.9319. Yield increased with increased NaOH concentration and extraction time. The optimum extraction conditions were NaOH concentration at 2.45M and extraction time of 24.2 h. Predicted values at the optimized conditions were acceptable, compared with experimental values. The structural characteristics of an optimum hemicellulose extract were explored. As a result, it showed that the surfaces of hemicellulose had a highly irregular reticulated structure. And also it was both small and large molecular particle in the hemicelluloses. Their average molecular weights were in the ranges $235{\sim}240$ kDa and $8.0{\sim}9.4kDa$, respectively.

• Applied Chemistry for Engineering
• /
• v.23 no.1
• /
• pp.86-92
• /
• 2012

A characteristic study of chlorine dioxide generation by the electrolysis system was performed after chlorite ($ClO_2^-$) is adsorbed from sodium chlorite by a polymer ion exchange resin. A strongly basic anion exchange resin was used and a Ti plate coated with Ru and Ir was used as an electrode. Various parameters such as reaction stirring velocity, reaction temperature, chlorine dioxide product concentration, ion exchange resin content and product maker type for the adsorption quantity in the chlorite adsorption of ion exchange resin were investigated and found the ion exchange resin with the maximum adsorption quantity. A generation trend of chlorine dioxide was observed by the electrolysis system and optimum conditions on the desired value were found using response surface design of DOE (Design of Experiments). The strongly basic anion exchange resin with the maximum adsorption quantity was SAR-20 (TRILITE Gel type II) and the adsorption quantity was around 110 mg/IER (g). Observed generation optimum conditions of chlorine dioxide were constant-current (electrode area base; $A/dm^2$) and flow rate of $N_2$ gas (4.7 L/min) at the desired value of sterilization (900~1000 ppm, 1 h).

• Korean Journal of Food Science and Technology
• /
• v.34 no.2
• /
• pp.225-231
• /
• 2002

The physicochemical characteristics of pine nuts gruel were investigated to find the effects of processing condition during the processing. Three-dimensional response surface methodology was applied to investigate effects of ratio of water volume and pine nuts weight to rice weight and heating time on dependent variables of the physicochemical characteristics. The dependent variables in physicochemical characteristics were viscosity (cP), spreadability (cm), pH, soluble solid content (%), color, total sugar (%) and amylose content (%). The F-value of ratio of water volume and pine nuts weight to rice weight and heating time to viscosity were 8.91, 4.54 and 5.02 respectively and they are significantly different at 5% level. The F-value to spreadability were 5.44, 7.88 and 8.04 respectively and they are significantly different at 5% level. These results suggest that water volume, pine nuts weight and heating time greatly affect the viscosity and spreadability of pine nuts gruel. The processing condition also affect the soluble solid content. The changes of the processing condition did not affect the pH of pine nuts gruel. We found that the L, a, b value were affected more by ratio of water volume and pine nuts weight to rice weight than by heating time. The water volume affected more the total sugar and amylose content of pine nuts gruel than pine nuts weight and heating time.

• Food Science and Preservation
• /
• v.14 no.3
• /
• pp.269-275
• /
• 2007

This paper was study to develop an extract of Elaeagnus multiflora as a beverage component, and was part of a broader research project for at the development of processed foods using extract of Elaeagnus multiflora. Acceptable mixing properties of the beverage were significantly related to brix values, pH, total acidity, and total phenol contents. When brown rice vinegar was used as a supplement, the vinegar contributed only 1% of total acidity content, and the brix was below 5% of acceptable level. Maximal total acidity of the mixed beverage was attained which added 19.2%(v/v) of Elaeagnus multiflora extract and 7.6%(v/v) of brown rice vinegar. The mixed beverage contributed 0.88% of the total acidity content. The maximum condition of brix(11.5) of the mixed beverage was arrived to 24.7%(v/v) of Elaeagnus multiflora extract and 4.9%(v/v) of brown rice vinegar. The maximum polyphenol contents of beverage(14.47 mg%) was achieved which added 25.0%(v/v) of Elaeagnus multiflora extract and 4.3%(v/v) of brown rice vinegar.