• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.892-902
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• 2011

The purpose of this study was to develop a muffin recipe that included germinated brown rice powder soaked in a mycelial culture broth of Phellinus linteus (GBRP). Muffins were made using various quantities of GBRP, butter, and milk. An assessment was conducted using the response surface methodology (RSM), which included 16 experimental points with three replicates for the three independent variables: GBRP, butter, and milk. The physical and chemical evaluation using the RSM showed no significant differences; whereas the hardness, cohesiveness, springiness, gumminess, and chewiness indicated significant differences in the relationships between the factors (p<0.05). The sensory evaluation using the RSM was highly effective in describing the relationships between overall acceptability and taste (p<0.001). Thus, the optimal combination of ingredients in a GBRP muffin, as assessed with numerical and graphical methods, was 84.041 g GBRP, 110.224 g butter, and 80.0 g milk.

• Journal of the Korean GEO-environmental Society
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• v.14 no.5
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• pp.57-63
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• 2013

In this study, the characteristics of degradation and mineralization of diazinon using a statistical approach based on Box-Behnken design (BBD, one of response surface method) was investigated in an E-beam process, and also the main factors with diazinon concentration ($X_1$), irradiatin intensity ($X_2$) and pH ($X_3$) which consisted of 3 levels in each factor was set up to determine the effects of factors and optimization. At first, effects of pH and diazinon concentration were investigated to determine the proper range of application on response surface method(RSM). In statistical approach, the regression analysis and analysis of variance (ANOVA) were applied to evaluate the quantitative comparison of each factors in order to obtain the effects were irradiation intensity>diazinon concentration>pH. The regression model predicted the optimization point using the response optimizer to consider the effects of operation conditions were $Y_1=81.73-5.58X_1+23.69X_2-14.23X{_2}^2+4.22X{_3}^2(R^2=99.7%)$, $Y_2=35.23-3.01X_1+10.79X_2-7.58X_2{^2}(R^2=97.9%)$ and 95.7% of diazinon degradation, 41.8% of TOC reduction at 12.75mg/L and 4.26kGy, respectively. The pH condition was not significantly affects on E-beam process than other advanced oxidation processes (AOPs).

• Applied Biological Chemistry
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• v.42 no.1
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• pp.58-62
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• 1999

Method to access qualities of brown sauce and optimize its cooking conditions was studied by sensory evaluation and response surface methodology. Cooks of an hotel, sauce experts, were selected as sensory panelists, and the brown sauce cooking conditions practically used in an hotel were adopted to prepare sauce samples for the sensory test. The cooking conditions were designed with two factors, i.e., one factor of roux contents with three levels and the other factor of cooking times with three levels, which were known as most important in sauce cooking. Sensory acceptance evaluation with intensity 7 grades was applied for several sauce attributes such as color, flavour, viscosity, taste and overall. Ability of each panel to perceive the differences between the brown sauces prepared under different cooking conditions was judged, and only data of the 9 panelists proved as reliable among the 12 panelists were reflected. The acceptances by different cooking conditions were found to be in the order of 11 > 9 > 13% roux contents and 8 > 9 > 7 hr cooking times. Response surface methodology was treated with second-order model on the sensory data and the optimum cooking conditions with the highest acceptances were $10.3{\sim}10.8%$ roux content and 8 hr cooking time.

• Applied Chemistry for Engineering
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• v.32 no.2
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• pp.168-173
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• 2021

In this study, we measured total flavonoids after extracting the total flavonoids from lemongrass which is known to have a high content of antioxidant ingredients when using microwave energy. Also, optimal extraction conditions of active ingredients using central composite design-response surface methodology (CCD-RSM) were presented. Both ultrapure water and alcohol were used as extraction solvents and the volume ratio of ethanol/ultrapure water, microwave irradiation time, and microwave irradiation power were set as independence variables. And the extraction yield and total flavonoids were measured. The optimal extraction conditions using CCD-RSM were the volume ratio of ethanol/ultrapure water = 56.3 vol.%, the microwave irradiation time = 6.1 min, and the microwave irradiation power = 574.6 W. We could also obtain expected results of yield = 17.2 wt.% and total flavonoids = 44.7 ㎍ QE/mL dw under the optimum conditions. The comprehensive satisfaction degree of this formula was 0.8562. The P-value was calculated for the yield of 0.037 and the total flavonoids content of 0.002. The average error from actual experiments established for the verification of conclusions was lower than 2.5%. Therefore, a high favorable level could be obtained when the CCD-RSM was applied to the optimization of extraction process.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.283-289
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• 2008

This study used response surface methodology (RSM) in an effort to optimize the hot water extraction conditions of dandelion leaves in order to increase antioxidant activity in the extract. A central composite design was applied to investigate the effects of independent variables, which included the ratio of solvent to sample ($X_1$), extraction temperature ($X_2$), and extraction time ($X_3$), on dependent variables of the extracts, including soluble solid ($Y_1$), total polyphenols ($Y_2$), total flavonoid ($Y_3$), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability ($Y_4$), 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging ability ($Y_5$), and superoxide radical scavenging ability ($Y_6$). The estimated optimal conditions were as follows: $83.77{\pm}1.07^{\circ}C$ of the extraction temperature, $20.85{\pm}0.24 mL/g$ of solvent per sample, and $1.59{\pm}0.12$ hr of extraction time. At the optimal conditions, the predicted characteristic values were: a yield of 38.98%, a total polyphenol level of $74.28{\mu}g/mg$, a total flavonoid level of $74.00{\mu}g/mg$, a DPPH radical scavenging ability ($IC_{50}$) of 0.14 mg/mL, a ABTS radical scavenging ability ($IC_{50}$) of 3.24 mg/mL, and a superoxide radical scavenging ability ($IC_{50}$) of 2.49 mg/mL.

• Korean Chemical Engineering Research
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• v.56 no.2
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• pp.229-239
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• 2018

The purpose of this study was to effectively produce the biosugar from cell wall of lipid extracted microalgae (LEA) by using microwave-assisted pretreatment without enzymatic hydrolysis process. Response surface methodology (RSM) was applied to optimization of microwave-assisted pretreatment conditions for the production of biosugar based on enzyme-free process from LEA. Microwave power (198~702 W), extraction time (39~241 sec), and sulfuric acid (0~1.0 mol) were used as independent variables for central composite design (CCD) in order to predict optimum pretreatment conditions. It was noted that the pretreatment variables that affect the production of glucose (C6) and xylose (C5) significantly have been identified as the microwave power and extraction time. Additionally, the increase in microwave power and time had led to an increase in biosugar production. The superimposed contour plot for maximizing dependent variables showed the maximum C6 (hexose) and C5 (pentose) yields of 92.7 and 74.5% were estimated by the predicted model under pretreatment condition of 700 w, 185.7 sec, and 0.48 mol, and the yields of C6 and C5 were confirmed as 94.2 and 71.8% by experimental validation, respectively. This study showed that microwave-assisted pretreatment under low temperature below $100^{\circ}C$ with short pretreatment time was verified to be an effective enzyme free pretreatment process for the production of biosugar from LEA compared to conventional pretreatment methods.

• Food Engineering Progress
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• v.15 no.2
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• pp.175-181
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• 2011

By using supercritical carbon dioxide fluid, an attempt was made to extract surface-active substances from defatted rice bran. Extraction was carried out according to D-optimal design and results were analyzed by response surface methodology to establish optimum condition. It was found that pressure, temperature and co-solvent (ethanol) influenced in a different extent on the extraction efficiency (i.e., yield and interfacial tension) of surface-active substances. Among them, co-solvent was found to be a major influencing factor, where maximum yield (2.62%) was observed at the highest content (250 g). In addition, it also affected most on the interfacial tension at the oil-water interface but in this case the lowest interfacial tension value (9.51 mN/m) was found when added lowest (50 g). In conclusion, it was estimated that the optimum extraction condition was to be pressure 350bar, temperature $62^{\circ}C$ and co-solvent content 50 g in this study, where extraction yield was 0.69% and interfacial tension to be 10.1 mN/m.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.23 no.4
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• pp.195-200
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• 2013

Novel Sr-Y-Si-Oxynitride yellow phosphors were synthesized and the effect of calcination temperature, reduction temperature and $Eu^{2+}$ concentration on their luminescence properties were studied. Optimal temperature conditions were found to be $1400^{\circ}C$ and $1300^{\circ}C$ for solid-state reaction and reduction, respectively. The synthesized $Ba_9Y_{2+y}Si_6O_{24-3y}N_{3y}:Eu^{2+}$ phosphors showed a single intense broadband emission in the range of 571~587 nm for 450 nm excitation light source. The highest luminescence intensity was obtained with Eu concentration of 3 mol% and concentration quenching was observed beyond 5 mol%. FE-SEM and PSA showed that the synthesized phosphors consists of particles with an average size of ${\sim}8.2{\mu}m$.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.16 no.3
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• pp.291-299
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• 2018

Under a pyro-processing concept, an electrolytic reduction process has been developed to reduce uranium oxide in molten salt by electrochemical means as a part of spent fuel treatment process development. Accordingly, a model based on electrochemical theory is required to design a reactor for the electrolytic reduction process. In this study, a 1D model based on the phase-field theory, which explains phase separation behaviors was developed to simulate electrolytic reduction of uranium oxide. By adopting parameters for diffusion of oxygen elements in a pellet and electrochemical reaction rate at the surface of the pellet, the model described the behavior of inward reduction well and revealed that the current depends on the internal diffusion of the oxygen element. The model for the electrolytic reduction is expected to be used to determine the optimum conditions for large scale reactor design. It is also expected that the model will be applied to simulate the integration of pyro-processing.

• KSBB Journal
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• v.22 no.3
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• pp.157-161
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• 2007

This study is to investigate the biological degradation and the characteristics of MEA, a pH regulator to be put in the cooling water circulation system for power plants, loading to elevate concentrations of COD and N when eluted into the water environment. MEA, $NH_4^+$ and CODcr were monitored in flask cultures and in a batch aerator. MEA was found to be biologically degradable, producing substantial amount of ammonia (max. 78.1%) in a form of $NH_4^+$ and other carboneous intermediates. The degradation reaction rates were similar one another over all MEA concentrations tested as the activated sludge (microbial consortium) was acclimated to MEA with the gradual and stepwise increase in MEA input into the batch aerator. Also, MLVSS kept increasing with increasing MEA input. The COD-based degradation reaction order was determined to be 1.