• KSBB Journal
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• v.17 no.2
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• pp.195-202
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• 2002

The production conditions of cellulolytic enzymes by a fungus, strain FJ1, were optimized using response surface analysis. The culture factors which largely affected the production of enzymes such as cultivation time, carbon source concentration, nitrogen source concentration, and composition ratio of carbon sources were employed. Optimizedconditions of the factors above corresponding to each cellulolytic enzyme production were as fellowing: CMCase production was obtained in the conditions of cultivation time of 5.4 days, carbon source concentration of 3.5%, nitrogen source concentration of 0.6%, and composition ratio of carbon sources of 52:48 (avicel:CMC), xylanase appeared in the conditions of 5.3 days, 3.5%, 0.8%, and 54:46, respectively, and $\beta$-glucosidase were 7.0 days, 5.0%, 1.0%, and 83:17, respectively, and avicelase were 6.5 days, 4.0%, 0.9%, and 64:36, respectively. The activities of CMCase, xylanase, p-glucosidase, and avicelase predicted by the response surface methodology were 33.5, 52.6, 2.88, and 1.84 U/mL, respectively, and $\beta$-glucosidase activity was enhanced up to 74% when compared to that obtained in the experimental conditions.

• 한국생물공학회:학술대회논문집
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• 2002.04a
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• pp.453-456
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• 2002

The production conditions of cellulolytic enzymes by Trichoderma sp. FJ1, were optimized using response surface analysis. The culture factors which largely affected to the production of enzymes such as cultivation time, carbon source concentration, nitrogen source concentration, and composition ratio of carbon sources were employed. Optimized conditions of the factors above to each cellulolytic enzyme production was as follow: CMCase production was obtained in the conditions of cultivation time of 5.4 days, 3.5% of carbon source concentration, 0.6% of nitrogen source concentration, and 52:48 (avicel:CMC) of composition ratio of carbon sources, respectively, xylanase appeared in the conditions of 5.3 day, 3.5%, 0.8%, and 54:46, respectively, and ${\beta}-glucosidase$ were 7.0 day, 5.0%, 1.0%, and 83:17, respectively, and avicelase were 6.5 day, 4.0%, 0.9%, and 64:36, respectively. The activities of CMCase, xylanase, ${\beta}-glucosidase$, and avicelase predicted by the response surface methodology were 33.5, 52.6, 2.88, and 1.84 U/ml, respectively, and ${\beta}-glucosidase$ was enhanced up to 74% compared to that obtained in the experimental conditions.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.319-325
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• 2017

In this study, we optimized the coffee extraction conditions for instant coffee production in two stage percolators, which is the most common coffee extractor for instant coffee production. A central composite design was used to build mathematical model equations for response surface methodology (RSM). In these equations, the yield and overall acceptability of the coffee extracts were expressed as second-order functions of three factors, the feed water temperature, draw-off factor (DOF), and extraction time (cycle time). Based on the result of RSM, the optimum conditions were obtained with the use of desirability function approach (DFA) which find the best compromise area among multiple options. The optimum extraction conditions to maximize the yield and overall acceptability over 40% of yield were found with $163^{\circ}C$ of feed water temperature, 4.3 of DOF and 27 minutes of extraction time (cycle time). These results provide a basic data for the coffee extraction conditions for the competitive instant coffee in the industry.

• Food Science and Preservation
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• v.17 no.1
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• pp.84-90
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• 2010

We investigated methods to minimize patulin content during processing of apple juice in Korea. Ascorbic acid concentration (100, 200, 300, and 400 ppm) and activated carbon concentration (50, 100, 150, and 200 ppm) were the parameters assessed by response surface methodology. Residual patulin was lowest in the presence of 237.77 ppm ascorbic acid and 106.58 ppm activated carbon, and increased as these levels increased. Sugar content was affected more byascorbic acid concentration than by activated carbon level, and the total phenol content was revealed to be the saddle point. In addition, the expected total flavonoid content was maximized with increased levels of ascorbic acid and activated carbon. The data showed that 246-274 ppm (v/v) ascorbic acid and 93-122 ppm (v/v) activated carbon were optimal for juice extraction, and the $R^2$ quality factor for juice processing was significant and within the range of 1-10% for all tested parameters.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.33-37
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• 2003

Sensory quality of pine nut gruel was investigated to determine the effects of processing conditions on its quality. Response surface methodology was applied to investigate effects of water volume and pine nut weight ratios to rice weight and heating time on the preference of pine nut gruel in terms of color, flavor, viscosity, taste, and overall acceptance. Results showed that processing conditions did not affect the color of pine nut gruel. Viscosity and overall acceptance were affected by the ratio of water volume to rice weight and heating time. $R^2$ of response surface regression equations were 0.6954, 0.8333 (p<0.05), 0.9668 (p<0.01), 0.8664 (p<0.05), and 0.8159 (p<0.10) for color, flavor, viscosity, taste, and overall acceptance respectively. No relationship was observed between color and overall acceptance. The relationship between viscosity and overall acceptance was the highest.

• Journal of the Korea Society for Simulation
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• v.25 no.1
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• pp.1-9
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• 2016

This study focuses on the air to air missile control fin planform optimization for the minimizing hinge moment with the considering phenomena of fluid and structure simultaneously. The fluid-structure interaction method is applied for the fluid and structure phenomena simulation of the control fins. A transient-loosely coupled method is used for the fluid-structure interaction simulation because it is suited for using each fluid and structure dedicated simulation software. Searching global optimization point is required many re-calculation therefore in this study, a mathematical model is applied for rapidly calculation. The face centered central composite method is used for generating design points and the 2nd polynomial response surface is sued for generating mathematical model. Global optimization is performed by using the generic algorithm. An objective function is the minimizing travel distance of the center of pressure between Mach 0.7 and 2.0 condition. Finally, the objective function of optimized planform is reduced 7.5% than the baseline planform with satisfying constrained conditions.

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

• KSBB Journal
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• v.24 no.3
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• pp.321-326
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• 2009

This study was to optimize the medium components for astaxanthin production in Paracoccus sp. through surface response methodology. A screening test was first conducted on 5 medium components using a Plackett-Burman design, from which $MgSO_4$ and yeast extract were identified as the significant factors affecting astaxanthin production. These significant factors were optimized by central composite design of experiments and response surface methodology, as 2.83 g/L $MgSO_4$ and 7.02 g/L yeast extract, respectively. The expected astaxanthin concentration with these optimized medium compositions were 0.925 mg/L. In flask culture, the experimentally obtained concentration of astaxantin was 1.021 mg/L, where it had been 0.4 mg/L before optimization.

• Food Science and Preservation
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• v.24 no.7
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• pp.949-956
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• 2017

This study attempted to find optimum extract range of active ingredient for barley sprouts (Hordeum vulgare L.). Extracts from Hordeum vulgare L. were made by microwave extraction method and total polyphenol content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity (DPPH) were measured with extract of Hordeum vulgare L.. Response surface methodology (RSM) was applied to a extraction process, and central composite design (CCD) was also used for this process to examine the optimum condition. Independent variables ($X_n$) are concentration of ethanol ($X_1$: 0, 25, 50, 75, 100%), microwave power ($X_2$: 60, 120, 180, 240, 300 W), extraction time ($X_3$: 4, 8, 12, 16, 20 min). Dependent variables ($Y_n$) are TPC ($Y_1$), TFC ($Y_2$), DPPH radical scavenging ($Y_3$). It is formed by sixteen conditions to extract. The $R^2$ value of dependent variables is ranged from 0.90 to 0.97 (p<0.05). Experiments values within the optimal range (40% of ethanol concentration, 120 W of microwave power, 18 min of extraction time) were 3.74 mg GAE/g (TPC), 3.00 mg RE/g (TFC), 35.43% (DPPH), respectively. Under the optimized conditions, predicted value showed no significant difference comparing with the experimental values.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.592-601
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• 2015

Rubus coreanus is known as Korean black raspberry, native to Korea, Japan, and China. Preliminary studies evaluating their potential for cancer treatment in mammalian test systems are ongoing. In recent years, interest has been renewed due to their high levels of anthocyanins. Anthocyanins in black raspberry are important due to their potential health benefits as dietary antioxidant, anti-inflammatory compound, and as a chemopreventive agent. In the present study, Saccharomyces cerevisiae BA29 was isolated from black raspberry fruit and fruit juice as a biogenic amine non-producing strain for manufacturing of black raspberry wine, after which we investigated its characteristics: biogenic amine-producing ability, cell growth ability, alcohol-fermentation ability, and resistance to alcohol, glucose, and sulfur dioxide. Based on preliminary experiments, we optimized culture medium compositions for improving dried cell weight of S. cerevisiae BA29 by response surface methodology (RSM) as a statistical method. Design for RSM used a central composite design, and molasses with the industrial applicability was used as a carbon source. Through statistical analysis, we obtained optimum values as follows: molasses 200 g/L, peptone 30 g/L, and yeast extract 40 g/L. For the model verification, we confirmed about 3-fold improvement of dried cell weight from 6.39 to 20.9167 g/L compared to basal yeast peptone dextrose medium. Finally, we manufactured black raspberry wine using S. cerevisiae BA29 and produced alcohol of 20.33%. In conclusion, S. cerevisiae isolated from black raspberry fruit and juices has a great potential in the fermentation of black raspberry wine.