• Applied Chemistry for Engineering
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• v.20 no.2
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• pp.201-207
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• 2009

The hydrogenation reaction of methyl dodecanoate for the synthesis of 1-dodecanol has been carried out in the presence of a copper chromite catalyst. The catalysts were synthesized by ceramic method, co-precipitation, and improved co-precipitation method and the particles were characterized by SEM and XRD. Also, the products of the reaction were assigned by GC, GC/MSD and NMR. The particles synthesized by each method showed (1) a spherical shape with the size of 3.2 to $7.0{\mu}m$, (2) an agglomerated spherical shape with the size of 50 to 500 nm and (3) a spherical shape with smaller particle size, respectively. Especially, in order to control the size of particles, the particles were synthesized in various dispersant solutions as Span 80, polyacrylate, and polyethyleneglycols (PEGs). The particles synthesized in PEG (Mw = 4000) solution showed the smallest particle size of 30 to 50 nm and the regularity of the particle size distribution. Our experimental results elucidated that the activity of catalyst for hydrogenation increases with decreasing the size of catalyst particle. The highest yield of dodecanol in the hydrogenation reaction was 95.5% when copper chromite synthesized in the PEG solution was used as a catalyst in the optimized reaction condition.

• KSBB Journal
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• v.22 no.5
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• pp.288-296
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• 2007

Monascus pilosus (KCCM 60160) in submerged culture was optimized based on culture medium and fermentation conditions. Monacolin-K (Iovastatin), one of the cholesterol lowing-agent which was produced by Monascus pilosus may maintain a healthy lipid level by inhibiting the biosynthesis of cholesterol. Plackett-Burman design and response surface method were employed to study the culture medium for the desirable monacolin-K production. As a result of experimental designs, optimized production medium components and concentrations (g/L) were determined on soluble starch 96, malt extract 44.5, beef extract 30.23, yeast extract 15, $(NH_4)_2SO_4$ 4.03, $Na_2HPO_4{\cdot}12H_2O$ 0.5, L-Histidine 3.0, $KHSO_4$ 1.0, respectively. Monacolin-K production was improved about 3 times in comparison with shake flask fermentation of the basic production medium. The effect of agitation speed (300, 350, 400 and 450 rpm) on the monacolin-K production were also observed in a batch fermenter. Maximum monacolin-K production with the basic production medium was 68 mg/L when agitation speed was 500 rpm. And it was found that all spherical pellets (average diameter of $1.0{\sim}1.5mm$) were dominant during fermentation. Based on the results, the maximum production of 185 mg/L of monacolin-K with the optimized production medium was obtained at pH (controlled) 6.5, agitation rate 400 rpm, aeration rate 1 vvm, and inoculum size 3%.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.22-29
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• 2006

Yogurt base was prepared from milk powder $(14\sim18%)$ to which was added 0.4% Saururus chinensis (Lour.) Bail water extract (SCE) and fermented with lactic acid bacteria (a mixed strain of Streptococcus thermophilus and Lactobacillus bulgaricus) at $37^{\circ}C$ for 24 hr. The viscosity of the yogurt added SCE (SCE yogurt) made from 18% milk was higher than that of SCE yogurt containing $14\sim16%$ milk, whereas the pH and titratable acidity of the SCE yogurt were not significantly different on the range of milk contents. The optimal milk concentration for SCE yogurt manufacture was 18%. In order to optimize the preparation of dressing from SCE yogurt, the central composite design was conducted in terms of the yogurt (30, 40, 50, 60, 70 g), the mayonnaise (6, 12, 18, 24, 30 g) and the salt (0.1, 0.3, 0.5, 0.7, 0.9 g) contents. Sensory evaluation was performed and evaluated using a response surface methodology. The optimum ingredient ratio for SCE yogurt dressing was determined to be 61.2% of yogurt, 23.5% of mayonnaise, 0.58% of salt, 0.58% of honey, 1.75% of mustard, 0.23% of Tabasco pepper sauce, 0.94% of wine and 0.04% of white pepper.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.831-840
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• 2013

In this study, an attempt is being made to extract surface-active substances from defatted rapeseed cakes by supercritical carbon dioxide fluid. Independent variables for the extraction process, being formulated by D-optimal design, are pressure (150~350 bar), temperature ($33{\sim}65^{\circ}C$ and co-solvent (ethanol, 50~250 g). The dependent variables of the extraction yield, the content of neutral lipids, phospholipids and glycolipids in the extracts were analyzed upon the results through the response surface methodology. As for the extraction yield, it was found to increase with increasing independent variables, among which the co-solvent proved to be a major influencing parameter. Similar trends were found for the content of surface-active substances (i.e, phospholipids and glycolipids) in the extracts, except for the content of neutral lipids. Regression equations were suggested to coincide well with the results from the experiments. Extraction conditions are being optimized to maximize the extraction yields, the content of phospholipids, and glycolipids were 350 bar (pressure), $65^{\circ}C$ (temperature) and 228.55 g (co-solvent), respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.567-571
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• 2005

In this study, the effects of varying the amount of water, soaking time at $25^{\circ}C$ and drying time after soaking at $45^{\circ}C$ on the induction of resveratrol were evaluated to optimize the soaking treatment by response surface methodology (RSM). After response surface regression (RSREG), the second-order polynomial equation was fitted to the experimental data. The analysis of variance showed that the model appeared to be adequate $(R^2=0.9547)$ with no significant lack of fit (p>0.1). From statistical analysis, amount of water and soaking time were found to be significant factors. On the other hand, drying time was not significant. Ridge analysis showed that the optimized parameters were $67.15\%$ for amount of water, 19.58 hr for soaking time, 65.56 hr for drying time. It was confirmed that resveratrol content was increased from $0.1\;{\mu}g/g$ to $4.55\;{\mu}g/g$ under the optimized conditions. In addition, the experimental values at the optimized condition agreed with values predicted by ridge analysis. The analytical method validation parameters such as accuracy, precision, and specificity were calculated to ensure the method's validity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.870-876
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• 2001

Cordyceps is very famous of its board biological activities and vital function in traditional medicines. Fourdimensional response surface methodology was used for monitering of instant rice gruels. The organolepitc color of instant rice gruel prepared using mushroom and glutinuous rice showed the maximum score in 38.52% rate of glutinous rice 321.46 mL content of added water and 1.30 g content of P. japonica mycelia. The organoleptic taste of instant rice gruel prepared using mushroom and glutinous rice showed the maximum score in 64.86% rate of glutinous rice 270.66 mL content of added water and 2.32 g content of P. japonica mycelia. The organoleptic flavor of instant rice gruel prepared using mushroom and glutinous rice was maximized in 36.75% rate of glutinous rice, 323.40 mL content of added water and 1.42 g content of P. japonica mycelia. The organoleptic mouth-feel of instant rice gruel prepared using mushroom and glutinous rice was maximized in 65.33% rate of glutinous rice 275.37 mL content of added water and 2.41 g content of P. japonica mycelia. The organoleptic overall palatability of instant rice gruel prepared using mushroom and glutinous rice showed the maximum score in 40.94% rate of glutinous rice 352.79 mL content of added water and 1.27 g content of P. japonica mycelia.

• Journal of the Microelectronics and Packaging Society
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• v.6 no.1
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• pp.51-58
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• 1999

The effects of glass composition on the wettability and reactivity with $ZrO_2$substrate was evaluated and fabrication variables and glass compositions was investigated. Various glass compositions was investigated. Alkaline earth silicate glass show good wettability and lower viscosity and crystallization of glass could be prevented by $B_2O_3$.The sealant glass begin to wet on $ZrO_2$substrate below $900^{\circ}C$ and porosity occurred in various glass compositions, the crystallization and porosity in the glass could be prevented by the addition of flux into glass composition. But flowability and reactivity of glass with $ZrO_2$substrate was enhanced. Processing variables should be optimized to reduce the porosity by enhancing the sintering of glass powder. Many silicate glasses were investigated for the applications of high temperature sealants. Wetting and bonding of glass was good enough to seal together between $ZrO_2$and other ceramic components of SOFC. But porosity and reaction layer were occurred in the sealant glass. It will be possible to produce glass sealant without porosity and reaction layer at the interface by optimization of processing variable and modify the glass compositions. In present study, wettability of glass-filler composite was investigated. The porosity, shape of filler and interfacial reactions of sealant glass with fillers were examined.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1373-1385
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• 2017

The purpose of this study was to optimize the formulation for fish-meat noodles added with farmed olive flounder (Paralichthys olivaceus) using response surface methodology. Fish-meat (surimi) from P. olivaceus was prepared by a traditional washing process. Independent variables were Alaska pollack, fish-meat from P. olivaceus, and starch, whereas dependent variables were whiteness and texture. The results for whiteness and texture produced very significant values for whiteness (P<0.001), strength (P<0.001), hardness (P<0.05), breaking force (P<0.001), chewiness (P<0.001), brittleness (P<0.001), extensibility force (P<0.001), and extensibility distance (P<0.05). The optimal formula for fish-meat noodle was addition of 72.00 g Alaska pollack, 11.59 g P. olivaceus, and 15.86 g starch. Experimental values of whiteness, strength, hardness, breaking force, chewiness, brittleness, extensibility force, and extensibility distance under optimal conditions were $59.01{\pm}0.53$, $708.22{\pm}54.12g/cm^2$, $1,390.07{\pm}67.70g/cm^2$, $3,622.77{\pm}92.52g$, $2,686.94{\pm}103.22g$, $278,578.31{\pm}10,150.22g$, $52.22{\pm}2.97g$, $24.14{\pm}3.55mm$, respectively.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.15 no.1
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• pp.27-33
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• 2005

In this study, the process parameters in ceramics powder compaction are optimized for getting high relative densities of ceramic products. To find optimized parameters, the analytic models of powder compaction are firstly prepared by 2-dimensional rod arrays with random green densities using a quasi-random multiparticle array. Then, using finite element method, the changes in relative densities are analyzed by varying the size of Al₂O₃ particle, the amplitude of cyclic compaction, and the coefficient of friction, which influence the relative density in cyclic compactions. After the analytic function of relative density associated process parameters are formulated by aid of the response surface method, the optimal conditions in powder compaction process are found by the grid search method. When the particle size of Al₂O₃ is 22.5 ㎛, the optimal parameters for the amplitude of cyclic compaction and the coefficient of friction are 75 MPa and 0.1103, respectively. The maximum relative density is 0.9390.

• Journal of Life Science
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• v.18 no.2
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• pp.162-166
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• 2008

The production of heteropolysaccharide-7 (PS-7) by Beijerinckia indica (B. indica L3) was evaluated in shaker flask culture. The medium optimization was studied using response surface methodology (RSM). A five-level three-factor central composite design was employed to determine the maximum PS-7 yield at optimum levels for whey lactose, glucose and ammonium nitrate contents. The validity of the model could be determined by the regression coefficient, $R^2$. The values of $R^2$ were 0.72, 0.64 and 0.85 in PS-7, DCW and viscosity, respectively. The optimal medium combinations of whey lactose, glucose and ammonium nitrate concentrations on the PS-7 production were whey lactose (2%), glucose (1 %) and ammonium nitrate 5 mM, respectively. The result indicated that PS-7 production was affected significantly by the addition of glucose to whey lactose based on medium and C/N ratio.